Discuss the importance of recipe costing-why is it necessary. Identify the importance and use of food cost percentages. Identify guidelines for costing out a recipe.

EXCEL SHEET OF MENU COSTING AND ENGINEERING OF FOOD PRODUCTS

• Discuss the importance of recipe costing–why is it necessary.
• Identify the importance and use of food cost percentages.
• Identify guidelines for costing out a recipe.
• Discuss menu pricing techniques.
• Introduction to menu engineering.