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FSM2045 Introduction to Menu Planning and Cost Controls (Roche): Syllabus & Open Textbook

Content Outline

  • The Foodservice Industry Today
  • Concepts and the Strategic Business Plan
  • Developing and Designing the Sales Menu
  • Menu Analysis 
  • Standards, Measurements, Recipes and Formulas
  • Determining Portion Costs and Selling Prices
  • Analyzing and Budgeting Sales and Costs
  • Purchasing Controls
  • Receiving Controls
  • Storage and Inventory Controls
  • Daily Production Controls
  • Sales Controls and Analysis
  • Labor Cost Controls and Analysis