Title: Determine food costs and recipe yields.
Course: Catering/Banquet Specialization (16052-IV) > Section: Using Business and Mathematics Skills

Determination should include

- recipe costing
- yield testing
- food-cost percentages.

Process/Skill Questions:

Thinking

- What current economic trends influence a menu?
- What is the importance of recipe costing?
- What is the relationship between food cost and recipe yield? How can food cost influence recipe yield?

Communication

- How is recipe cost determined?
- What methods are used to determine the best price from a purveyor?
- How can the quality and quantity of a product affect the cost?

Leadership

- Who determines the cost of yield?
- What leadership skills are needed to meet food cost and yield targets?

Management

- Who determines the selling price of menu items?
- How does one choose the purveyor to use?