Costing and portion control
- Created by: BecsaBabe
- Created on: 24-04-14 09:33
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- Costing and Portion Control
- Consider...
- food costs
- cost of ingredients
- amount of ingredients needed
- Cost of amount used
- overheads e.g electricity, gas
- staff wages
- profit
- VAT
- food costs
- How to achieve portion control?
- Dish size when cooking
- weigh the ingredients
- Dish size when serving
- Same size spoons to serve
- Utensil size when serving
- Other points are....
- quality of food - greater number of portions
- Cost of food - better quality more price
- Consider...
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