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.
Ch03 CostControl Final.ppt
