G11T1W8 Offline hlayiso.com

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G11T1W8 There are many costs associated with running a food and beverage service – from the venue and its utilities to the special equipment needed and the staff that keep it going. One of the most important costs, however, is that of the food itself. Knowing the cost of the ingredients that make up a recipe can help to determine the cost of a meal, and hence the price at which it should be sold at in order to make a profit. Costing Principles - identify ingredients that need to be specially purchased for the recipe (and their associated prices) as well as those that are usually in stock already - make use of a food costing form - ensure that the units of measurement are the same per food item (i.e. the measurement of actual food and the measurement used in stating the cost) - convert quantities into smaller unit measurements where possible - it can be helpful in calculating the unit cost more accurately - always check the current pricing of food items to account for any possible price fluctuations Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International