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Expand/collapse block Information for lesson "Controlling Costs & Purchasing Food"
Description: Examine the information and skills necessary to analyze and improve the profitability of a food service establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.
Resources: Open Courseware from Adam Smith College, Georgia Organics, The Chef's Academy, MIT, Atlantic Cape CC, Manage Your Bar, UC Berkeley, Stanford along with many of the World's finest University's.
Language: English
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