Description should include ways to determine the cost per food item, cost per portion, and purchasing costs and options, as well as the tools used to make these determinations.
Process/Skill Questions:
Thinking
- How is food cost determined?
- What is the definition of yield?
- What factors would determine portion size and yield?
Communication
- Why is it important to understand the cost of a particular food product and how it affects profit?
- How do leaders convey to employees the relationship between desired yield and actual portion size?
Leadership
- What criteria should be used in choosing food vendors?
- Who is responsible for monitoring and preventing product waste?
Management
- How can management ensure that all food deliveries are acceptable and accounted for?
- How can food waste affect profit?