Food costs and menu pricing can make or break your restaurant or foodservice business. An integral part of that process is recipe costing.

Use this excellent DVD training program from the Culinary Institute of America to obtain the knowledge you need in this department, and to train your employees.

In this program, you’ll:

• 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

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