Financial Management for School Food Service Directors, Instructor Guide
University of the State of New York, State Education Department, Bureau of School Food Management and Nutrition - Food service management - 60 pages
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Calculating the Value of Tzod Ured and Net Profit
Calculating Average Rever es Per Lunch
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ala carte items ala carte sales analyzing assistance team found average cost average revenues Cafeteria calculate the average convenience foods cost of food cost per lunch cost per serving costs and revenues current pertaining fiscal Daily Cashier Report deficit Upon visiting dishwasher eligible free federal food and labor food costs food service programs free and reduced Government Commodities government donated commodities Increase Participation Labor costs labor hour LEARNER OBJECTIVE LESSOH LESSON CONTENT/ACTIVITY losing money loss statement LUNCH PARTICIPATION lunch worksheet lunches per day meals per labor menus milk MPLH number of reimbursable Nutrition participation increased percentage perpetual inventory Physical Inventory Portion control portion sizes potato chips prepaid meal Profit and Loss profit or loss program is losing program's profit recipe cost recommended level reduced price students REDUCING EXPENSES reimbursable lunch reimbursable meals served sale of snack school food service selling price snack items staff standardized recipe technical assistance team total number yogurt