Culinary Essentials ©2010

Chapter 14: Cost Control Techniques

Chapter Summary

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.

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