Title: Reading Assignments
Course: WVA 106 Local Food in Institutions > Section: WVA 106 Local Food in Institutions

Reading Assignments

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Standard Product Costs and Pricing Strategies

In this chapter, students will read about the factors associated with food and beverage product cost and how these costs relate to menu pricing, the importance of recipe standardization, and the financial wellbeing of an institutional foodservice operation. When reading about these influences students are asked to consider how the inclusion of local, organic, and sustainable foods and systems can be implemented to impact the financial success and well being of an institutional foodservice operation.

Read Chapter 7 Standard Product Costs and Pricing Strategies in Management of Food and Beverage Operations, pages 163 -184