Posted by Admin on 2011

WORKSHOP ON FOOD & THE COST-CONTROL – 2011

The Workshop on “Food & the cost-control” was a learning session to the core which covered the objectives and Advantages of cost control in the following parameters:

• Basic Food Costing
• Standard Recipes
• Yield test ratio
• Factors determining the set standard recipe
• Standard portion size
• Costing of standard portions
• Fore-casting production
• Staff meals costing

The workshop which was handled by the Chef Priya Roy, Senior Sous Chef, The Raintree Hotels, Anna Salai, drove through all the salient and essential features of the subject. The session was very useful to the students. The workshop was held at the college campus on 24th October, 2011.