Title: Explore the cost components of food production.
Course: Introduction to Culinary Arts (16051-36) > Section: Introducing the Economics of Food

Exploration should include the

- as-purchased amount
- usable portion
- transportation/delivery cost.

Process/Skill Questions:

Thinking

- What are the cost components of food production?
- How do transportation costs affect food costs?
- How does yield percentage affect food cost?

Communication

- How can employees be made aware of critical control points?
- Why should employees understand the cost components of food production?

Leadership

- Who is responsible for ensuring that critical control points are established and maintained in the cycle of food production?
- How can the employer apply the HACCP principles relating to the cost components of food production?

Management

- What are the consequences of inadequate control of food production costs?
- What is the best action to take if employees do not follow guidelines for the flow of food?