Food costs and menu pricing can make or break your restaurant or food service business. An integral part of that process is recipe costing. 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. This video is subtitled.
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ISBN UPC: |
1583153314 |
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Format: |
DVD |
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Copyright: |
2007 |
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Length: |
32 minutes |