OH 3-1 Using Standardized Recipes to Determine Standard Portion Cost Controlling Foodservice Costs 3 OH 3-1.
Controlling Foodservice Costs. Calculate food cost. Calculate food cost percentage. Explain the effect that changes in food cost and sales have on food.
OH 3-1 Agenda Review Quiz 1 Chapter 3 Homework Quiz.
Lecture 1
Aahar vidhi
Easter + Food Allergies? No Problem!
Ch03 CostControl Final.ppt
What affects the amount of vitamins in food?
Bell Work: Please get a text book and read the following pages silently; page 32-33. Everyone should be quiet at this time.
Bell Work:
History In the past Slovak weren't rich so they cooked simple meals from product they had at home. Traditional Slovak meals were based on milk, flour,
Countable & Uncountable nouns Lucia Kráľová OKTÁVA.
