Recipe Costing: The Bottem Line DVD

ISBN 13: 9781583153314

Recipe Costing: The Bottem Line DVD

 
9781583153314: Recipe Costing: The Bottem Line DVD

DVD DVD. Food costs and menu pricing can make or break your restaurant or foodservice business. An integral part of that process is recipe costing. Use this excellent DVD training program from the Culinary Institute of America to obtain the knowledge you need in this department, and to train your employees. In this program, you'll: Learn the importance of standard recipes and portion sizes Watch a yield test being conducted on individual ingredients to determine a total recipe cost Study the principles of units of measure, weight vs. volume, cost per unit, and edible portion quantity

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