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Costing


 

Summary:
The student will be able to accurately find the cost per serving. The student will be able to use the cost per serving to determine the menu price

Main Curriculum Tie:
Food And Nutrition II
Strand 1 Standard 2

Discuss and apply basic food preparation principles.

Materials:
Food cost sheet

Intended Learning Outcomes:
The student will be able to accurately find the cost per serving. The student will be able to use the cost per serving to determine the menu price

Instructional Procedures:

See attached lesson plan and worksheet.

Attachments

Author:
Nikki Sue Larkin
Joy Coates

Created Date :
Jun 01 2011 19:25 PM

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