Costing and portion control

HideShow resource information
  • Created by: BecsaBabe
  • Created on: 24-04-14 09:33
View mindmap
  • 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
    • 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

Comments

No comments have yet been made

Similar Hospitality resources:

See all Hospitality resources »See all Costing and portion control resources »