Primary Navigation (2/1) -- Basic Kitchen and Food Service Managemen...

Primary Navigation Want to create or adapt books like this? Learn more about how Pressbooks supports open publishing practices. Book Contents Navigation Accessibility Statement About BCcampus Open Education Preface 1. Learning Objectives 2. Units of Measurement 3. Temperature 4. Converting Within the Metric System 5. Imperial and U.S. Systems of Measurement 6. Converting and Adjusting Recipes and Formulas 7. Learning Objectives 8. Basic Inventory Procedures 9. Purchasing 10. Learning Objectives 11. Controlling Food Costs 12. Yield Testing 13. Cooking Loss Test 14. Monthly Food Costs 15. The Principles of Menu Engineering 16. Learning Objectives 17. Productivity 18. Factors Affecting Working Performance 19. Learning Objectives 20. Goals 21. The Basic Calculation of Operating Costs 22. Operating Budgets and Income Statements 23. Interpreting Point-of-Sale Information Appendix: Sample Kitchen Management Tools Spreadsheet Glossary About the Authors Versioning History Labour Costing Learning Objectives Previous/next navigation Basic Kitchen and Food Service Management Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.