MNT week four notes
MNT week four notes NUTR 342-31
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This 1 page Class Notes was uploaded by Olivia Notetaker on Sunday February 14, 2016. The Class Notes belongs to NUTR 342-31 at La Salle University taught by Professor Danowski in Fall 2016. Since its upload, it has received 25 views. For similar materials see Medical Nutrition Therapy in Nutrition and Food Sciences at La Salle University.
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Date Created: 02/14/16
Management week four notes th th February 9 and 12 - Calculate a 50% food cost percentage: 100/50= 2; 2 x .90= $1.80 - Customer perception influencing purchasing decisions is important when it comes to pricing - Pricing by the ounce: do this in salad bars- heavy things = more money - Two-tier pricing= if low price on one and high price on another, the person will buy more of the lower price because they think it’s a better deal. You will make a better profit - Customer satisfaction can also be measured by plate waste- shows what is popular/liked/if portions are too big Recipe Standardization Process - Standardized recipe should always look/taste the exact same - #1 use of a standardized recipe: consistent food quality - Can’t have cost control without standardizing portions - You know how much labor is going to cost, so you can schedule workers more efficiently