ERIC Number: ED245386
Record Type: RIE
Publication Date: 1984
Reference Count: 0
Cost Control. Michigan School Food Service Training Manual.
Michigan State Univ., East Lansing. Cooperative Extension Service.; Michigan State Univ., East Lansing. Dept. of Food Science and Human Nutrition.
Cost control is the subject of this eight-lesson, three-test food service training manual. Lesson 1 deals with financial accountability and includes 17 handouts, ranging from sample balance to quarterly report sheets. Lesson 2 focuses on budgeting principles, and lesson 3 on labor controls. Professional purchasing, receiving, and inventorying procedures are outlined in lesson 5, while lessons 6 and 7 address menu and internal security controls. Lesson 9 deals with the importance of internal security in controlling cash and non-food supplies, and lesson 10 with energy, utilities, and purchased services controls. Lessons 4, 8, and 11 comprise a set of progress tests covering materials in the substantive lessons. Class activities, further references, and appendixes are included in the manual. (KS)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Sponsor: Michigan State Dept. of Education, Lansing.
Authoring Institution: Michigan State Univ., East Lansing. Cooperative Extension Service.; Michigan State Univ., East Lansing. Dept. of Food Science and Human Nutrition.
Note: For related documents, see EA 016 935-942.