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Copy of Portion Control & Costing

WJEC GCSE: Portion Control & Costing
by

Scott Bradley

on 29 April 2013

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Transcript of Copy of Portion Control & Costing

Portion Control & Costing Why? What? How? Portion Control Costing The cost of the ingredients should be 40% of the selling price.
e.g. For a dish that costs £10, £4 should be spent on ingredients.

Selling Price=
Cost of ingredients X 2.98 Working out exactly how much the ingredients in each portion would cost.
Essential to ensure you make a profit. Who? Lesson Objectives

To understand why costing and portion control are important.

Lesson Outcomes

To create a product that delivers on both flavour and profit.
To suggest how you would control the portion size of your product. (cc) photo by medhead on Flickr For your food stall. Design a dish and work out how much it would cost to make and what you would sell it for.

1. Decide on your ingredients
2. Work out the individual cost of a portion
3. Decide how you would control portion size.What equipment might you use?
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