FNS 200 Study Guide - Final Guide: Model Transformation, Convenience Food, Foodservice
16 Nov 2018
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Types of foodservices food production options: conventional, ready prepared, commissary, assembly/serve. Requires full complement of staff during time of service. Produce large quantities for service in the future. Specialized equipment required- blast chillers and/or tumble chillers. Cook in one location and send to a variety of units for service. Market forms of food: bulk, proportioned, preplated. Types of air in hvac systems: supply air, exhaust air, return air, makeup air. Food cost/ food cost percent= menu price: the menu price and the food cost percent are known, menu price x food cost percent = food cost, the cost of the food and the menu price are known. Food cost/menu price x 100 = food cost percent. 2. 40x0. 25= 0. 60: food cost is 3. 65 and menu price is 12. 17, what is the food cost percent. Identify the limitations of using the factor method for pricing menu items do! Other pricing methods: prime cost, actual costs, contribution margin pricing.
