Food Cost Control and Menu Profitability for Hospitality Managers

Name: Food Cost Control and Menu Profitability for Hospitality Managers
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This free online course teaches essential techniques for food cost control and profitable menu planning.

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Learning Outcomes

In this free course, you will learn how to:

Identify the five standards of food cost control and the role of each in protecting profitability.
Describe standard portion costs using recipe detail sheets and portion control records.
Distinguish between as-purchased cost and edible product cost in yield testing.
Outline the process of conducting a meat cutting yield test and determining the cost per usable kilogram.
Explain the process of conducting a cooking loss test and applying the cost factor to adjust for price changes.
Summarize the monthly food cost formula, including the effect of transfers and adjustments on the final result.
Match daily and monthly food cost tracking methods with their appropriate applications.
Define food cost percentage and contribution margin and their role in pricing decisions.
Order menu items according to popularity and profitability using the menu engineering matrix.
List the steps required to revise a menu based on contribution margin analysis.

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