14 Cost Control Techniques

One way for a foodservice operation to cover costs and improve customer satisfaction is through portion control. You can control portions by smart purchasing procedures. Follow specifications, follow standardized recipes, and use portioning tools and equipment. Proper receiving procedures and storeroom controls can control losses caused by damaged or spoiled products. Controlled kitchen waste and excellent customer service also can help a foodservice operation control costs.

  • pdf version of Unit 4, Chapter 14
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Tony Ferguson,
    Sep 4, 2011, 5:42 AM
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    Tony Ferguson,
    Sep 4, 2011, 5:41 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 5:41 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 5:41 AM
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