Cost Analysis
NFSC 431: Foodservice Equipment and Production
Skill Area: Foodservice ProductionAssignment Title: Cost Analysis
What I learned: This assignment taught me that cost alone is not the only thing that I should look at when creating a school lunch menu. Nutrient needs for children are critical and fresh foods with variety will help them to become healthy eaters.
Reflection to assignment: I thought this assignment was very valuable. It gave me the skills to to create a cost analysis and pay attention to the smallest measurements for cost efficiency and recipe standardization.
Relevance to the profession: Understanding the cost of food versus the nutrient content is essential for foodservice management.
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cost analysis for orange recipe.pdf Size : 45.264 Kb Type : pdf |
