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    There are many costs associated with running a food and beverage service – from the venue and its utilities to the special equipment needed and the staff that keep it going

    One of the most important costs, however, is that of the food itself. Knowing the cost of the ingredients that make up a recipe can help to determine the cost of a meal, and hence the price at which it should be sold at in order to make a profit. 

     



  • Costing principles

    • identify ingredients that need to be specially purchased for the recipe (and their associated prices) as well as those that are usually in stock already
    • make use of a food costing form
    • ensure that the units of measurement are the same per food item (i.e. the measurement of actual food and the measurement used in stating the cost)  
    • convert quantities into smaller unit measurements where possible - it can be helpful in calculating the unit cost more accurately
    • always check the current pricing of food items to account for any possible price fluctuations 
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Comments

THIKAZI.WANDILE20 Apr 2018 22:13
Yes you are right neesa
HospitalitySupport13 Mar 2018 12:15
Thanks for the feedback Neesa - keep it coming. And, keep up the good work!
Neesa.Khan13 Mar 2018 11:08
Learners found it helpful as a revision tool. Thank you.
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