Recipe Costing (DVD)


Menu pricing and food costing could mean the difference between success and failure of your restaurant or foodservice business. The CIA’s Recipe Costing DVD will help you uncover the secrets of controlling food costs while helping your operation make a much better profit.

Controlling food costs is essential when managing a food service operation. When you implement Recipe Costing into your staff’s culinary training, they will:

  • Learn the importance of standard recipes and portion sizes.
  • Watch a yield test being conducted on individual ingredients to determine a total recipe cost.
  • Study the principles of units of measure, weight vs. volume, cost per unit, and edible portion quantity.

All CIA Products, CIA Back Office Training DVDs

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