Costing

HideShow resource information
  • Created by: 09Butcher
  • Created on: 28-04-14 09:17
View mindmap
  • Costing
    • Cost
      • Cost ingredients - keep till receipts
      • Staff wages
      • Overheads
      • Profit
      • VAT (20%)
    • Portion control
      • Measure amounts used
      • Cost these amounts
      • Selling price usually food costs x3
    • Costing menus and events
      • Ensure that you have covered costs of ingredients, fuel and labour
      • Aim for 40 - 60% profit
      • Use seasonal foods and fewer commodities
      • Include trimmings and garnishes
      • Work out the cost of all food then add profit to work out selling price

Comments

No comments have yet been made

Similar Hospitality resources:

See all Hospitality resources »See all Costing resources »