PDF pending restoration
ERIC Number: ED183714
Record Type: RIE
Publication Date: 1979-Jul
Reference Count: 0
A Guide for Precosting Food for School Food Service.
Nichols, Jennie B.; And Others
This guide is designed to help school food service managers to control food costs as they plan their menus. The guide contains: (1) menu planning tips and procedures related specifically to economy; (2) instructions for precosting recipes, individual food items and complete menus, estimating costs of USDA donated foods and of condiments, seasonings and leavenings, and selecting economical foods; (3) a table showing decimal equivalents to pounds, cups, and gallons; and (4) a table showing the cost of one serving of food from purchase units providing 1.5 to 240 servings per unit. (Author/GC)
Publication Type: Guides - Non-Classroom; Numerical/Quantitative Data
Education Level: N/A
Authoring Institution: Department of Agriculture, Washington, DC.
Note: Table 2 may be marginally legible due to small print