This book acquaints students with the basics of food cost controls by providing a foundation of practical techniques
useful in real-world situations. Among these are yield tests, the calculation of recipe costs, and the use of food
cost percentages. It further ensures that these future chefs are familiar with accurate measurements, portion control
and proper food handling, which are essential to the healthy bottom line of any food service operation. Presents the mathematical skills necessary for food service professionals through a common sense, step-by-step
approach using real life situations rather than algebraic formulas. This provides students with real-world applications
for what they learn. Includes a detailed instructor's manual that assists the instructor plan classes, homework and quizzes; outlines
lecture notes; provides additional student exercises; overhead transparencies; and solutions to all problems and
questions. Provides extensive pedagogical aids throughout:
End-of-chapter review questions.
"Stop and think" boxed questions (What if. . . ) throughout the text.
Boxed formulas and definitions throughout.
Glossary.
Perforated pages for assignments to be turned in.
Table of Contents
Introduction.
1. Measurements and Conversions.
2. Recipe Conversions.
3. Unit and Recipe Costing.
4. Yield Tests.
5. Inventory and Food Cost Percentages.
6. Controlling Food Costs.
7. Menu Pricing.
Appendix.
Glossary.
Index.
