OH 3-1 Using Standardized Recipes to Determine Standard Portion Cost Controlling Foodservice Costs 3 OH 3-1.
1 MENU PLANNING From design to evaluation. 2 Rationale Everything starts with the menu. The menu dictates much about how your operation will be organized.
Principles of Food and Beverage Management Communicating with Customers Chapter 8.
Hospitality law.
Ch03 CostControl Final.ppt
OH 3-1 Agenda Chapter 7 – Asch & Chapter 3 – ManageFirst Workbook Chapter 7 Asch Review for Test 1 Next week.
Planning a Menu
1 MENU Design From design to evaluation for all types of menu’s.
Menu Planning Chapter 3. Menu Planning Principles Qualify the Client Date Number of Guests Location Budget An Off Premise Event cannot be properly planned.
HOSPITALITY & TOURISM 5.02A Interpret the nature of business ethics and social responsibility 5.02B Exemplify legal issues affecting businesses.
MENU Design
Communicating with Customers
