unit 8 journal for food and beverage mgmt

Your food service establishment (either commercial or non-commercial) is planning a Thanksgiving dinner for its guests. In order to meet your

you first need to determine the cost of the meal. As part of that

you start with determining the cost of one recipe item for this meal.

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In the Standard Recipe Cost Spreadsheet determine the cost of the Thanksgiving Dinner meal item:

  • Calculate the recipe cost for one recipe using the Standard Recipe Cost Spreadsheet
  • Calculate the individual food item cost for one serving.

Unit purchase prices are provided. You can research the Internet for “Equivalent Weights and Measures”.

Post your response to the Journal.

Copy and paste

the following:

1) Individual portion cost for the recipe

2) Food purchase cost for the recipe.

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