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 |  Food Cost Control DVD: Recipe Costing by the Culinary Institute of America
Food costs and menu pricing can make or break your restaurant or foodservice business. The Culinary Institute of America's Recipe Costing DVD will help you uncover the secrets of controlling food costs and help your operation realize higher revenues. Topics include: 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.
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Overview
DVD Video 2008 Culinary Institute of America
 Food costs and menu pricing can make or break your restaurant or foodservice business.
Video Description
The Culinary Institute of America's Recipe Costing DVD will help you uncover the secrets of controlling food costs and help your operation realize higher revenues.
Topics include:
- 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.
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If you're interested in the Recipe Costing DVD, see these other products here at FoodSoftware.com:
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