Chapter3
Chapter 5
Quiz – Chapters 1 through 3 Chapter 4 – The Income Statement Homework – P & L Report.
Controlling Foodservice Costs. Calculate food cost. Calculate food cost percentage. Explain the effect that changes in food cost and sales have on food.
Menu Planning, Recipes, and Cost Management 1. Unit Objectives Describe different types of menus Measure ingredients and portions Discuss the structure.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Introduction to Hospitality Management, First Edition John Walker CHAPTERCHAPTER CHAPTERCHAPTER.
Cost Control Chapter 9 Analyzing Results Using The Income Statement.
Unit 6 Menu Planning, Recipes, and Cost Management 1.
OH 2-1 A Closer Look at Food Cost Controlling Foodservice Costs 2 OH 2-1.
Monitoring food service operations ii daily food cost
Bec doms financial management
