Document Type
Article
Rights
This item is available under a Creative Commons License for non-commercial use only
Disciplines
Food and beverages
Abstract
Reducing food costs and evaluating ingredient prices shouldn’t be something that you do when you are in financial trouble. Rather this should be a standard practice every time you put something on the menu, every element of every dish from what appears on your menu permanently right down to the daily specials every dish should be cost correctly.
Recommended Citation
Murphy, J (2009). Managing Food Costs means Improved Profitability, January Issue, Jemma Publications Ltd: Dublin.
COinS
Publication Details
Licensing World (2009), January Issue, Jemma Publications Ltd, Dublin.
Reproduced with the kind permission of the publisher. Access publisher’s website www.licensingworld.ie