Calculation should include the
- market price of ingredients
- cost of ingredients used
- yield (i.e., number of portions)
- cost per portion
- exploring digital tools for food costing (e.g., spreadsheets).
Process/Skill Questions:
Thinking
- Why is calculating recipe cost important?
- How are recipe cost calculations used in a food service establishment?
Communication
- What is market price?
- What is yield?
- What mathematical operations must be performed in recipe cost calculation?
Leadership
- Where can one find the market price?
- What basic mathematics skills are needed to determine market price?
- What categories of costs must be considered when calculating the cost of recipe ingredients?
Management
- How does one use cost per portion in menu development?
- How does portion control affect recipe cost?
- How do recipe cost calculations affect management decisions in the food service industry?