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Basic Kitchen and Food Service Management
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
- Author
- BC Cook Articulation Committee
- Publisher
- BC Campus
- Source
- LibreTexts
- License
- CC BY
- Language
- EN
- Category
- Business Administration
Contents· 23 sections
- 01: Trade Math
- 1.01: Units of Measurement
- 1.02: Temperature
- 1.03: Converting Within the Metric System
- 1.04: Imperial and U.S. Systems of Measurement
- 1.05: Converting and Adjusting Recipes and Formulas
- 02: Inventory Control
- 2.01: Basic Inventory Procedures
- 2.02: Purchasing
- 03: Food Costing
- 3.01: Controlling Food Costs
- 3.02: Yield Testing
- 3.03: Cooking Loss Test
- 3.04: Monthly Food Costs
- 3.05: The Principles of Menu Engineering
- 04: Labour Costing
- 4.01: Productivity
- 4.02: Factors Affecting Working Performance
- 05: Budget and Business Planning
- 5.01: Goals
- 5.02: The Basic Calculation of Operating Costs
- 5.03: Operating Budgets and Income Statements
- 5.04: Interpreting Point-of-Sale Information