Unit Title: Cost Control
Grade Level: Culinary 3
Timeframe: 15 Blocks
Essential Questions
What is cost control, and why is it important?
What are the different types of costs?
What is an opening budget?
What are the steps in the food flow process?
How is food cost determined?
How is food cost percentage determined?
How are standard portion costs established?
What is the difference between as-purchased cost and edible-portion cost?
What is a recipe yield?
What tools can be used in controlling portion size?
In what way can an operation monitor food production cost?
What methods can be used to price a meal?
How do labor costs affect cost control?
What factors affect labor costs?
How is effective scheduling achieved?
How can quality standards for purchasing, receiving, and storing help control costs?
How can quality standards for food production and service help control costs?
How can quality standards for inventory help control costs?
Common Core Standards
21st Century Skills Standard and Progress Indicators:
9.3.HT‐RFB.2 Demonstrate safety and sanitation procedures in food and beverage service facilities.
9.3.HT‐RFB.5 Research costs, pricing, market demands and marketing strategies to manage profitability in
food and beverage service facilities.
9.3.HT‐RFB.7 Utilize technical resources for food services and beverage operations to update or enhance
present practice.
9.3.HT‐RFB.8 Implement standard operating procedures related to food and beverage production and guest
service.
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9.3.HT‐RFB.10 Apply listening, reading, writing and speaking skills to enhance operations and customer
service in food and beverage service facilities.
Standards/Cumulative Progress Indicators (Taught and Assessed):
CCSS.Math.Content.HSN.Q.A.3
Choose a level of accuracy appropriate to limitations on measurement when reporting quantities.
CCSS.Math.Content.HSA.REI.B.3
Solve linear equations and inequalities in one variable, including equations with coefficients represented by letters.
CCSS.ELA-Literacy.L.11-12.1
Demonstrate command of the conventions of standard English grammar and usage when writing or speaking.
CCSS.ELA-Literacy.SL.11-12.1
Initiate and participate effectively in a range of collaborative discussions (one-on-one, in groups, and teacher-led) with diverse partners on grades 11-12 topics, texts, and
issues, building on others' ideas and expressing their own clearly and persuasively.
Instructional Plan
Reflection
Foundations Level 2 Companion site – Chapter 3 Multiple Choice/ True False
Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Unit 15 Pre Test
SLO - WALT
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Student Strategies
Formative
Assessment
Activities and
Resources
Reflection
Identify the types of costs
incurred by a foodservice
business and give examples
of each; explain the purpose
of a budget , a profit-and-loss
report, and invoices ; identify
methods for analyzing profitand-loss reports; identify tools
to help control costs
9.3.HT‐RFB.5
9.3.HT‐RFB.7 9.3.HT‐RFB.8
9.3.HT‐RFB.10
CCSS.Math.Content.HSN.Q.A.3
CCSS.Math.Content.HSA.REI.B.3
CCSS.ELA-Literacy.SL.11-12.1
CCSS.ELA-Literacy.L.11-12.1
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Creative Thinking
Reasoning Skills
Communication
Skills
Spending and
Saving reports
Spending and Saving
activity Foundations
L2 Teacher ed. Pg.
146
Foundations Level 2 Text questions pg. 162
Foundations Level 2 Companion site – Chapter 3 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Define and calculate:
food costs and food cost
percentage,
- as purchased (AP) and
edible portion (EP)
amounts
- total cost and portion
cost of s standardized
recipe
9.3.HT‐RFB.5
9.3.HT‐RFB.7 9.3.HT‐RFB.8
9.3.HT‐RFB.10
CCSS.Math.Content.HSN.Q.A.3
CCSS.Math.Content.HSA.REI.B.3
CCSS.ELA-Literacy.SL.11-12.1
CCSS.ELA-Literacy.L.11-12.1
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Small Group
Creative Thinking
Reasoning Skills
Problem Solving
Family
Finance
reports
Weight
reports
Family Food Finances
activity Foundations
L2 teacher ed. Pg.
165
The Weight of Things
in Foundations L2
Teacher ed. Pg. 172
Foundations Level 2 Text questions pg. 182
Foundations Level 2 Companion site – Chapter 3 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Cost-Control Poster in Foundations L2 pg. 183
Converting Recipes in Foundations L2 pg. 183
Explain the importance of
portion control to food cost;
give examples of portion
control devices used in
foodservice operations; list
the steps in the process to
control food costs
9.3.HT‐RFB.2
9.3.HT‐RFB.5
9.3.HT‐RFB.7 9.3.HT‐RFB.8
9.3.HT‐RFB.10
CCSS.Math.Content.HSN.Q.A.3
CCSS.Math.Content.HSA.REI.B.3
CCSS.ELA-Literacy.SL.11-12.1
CCSS.ELA-Literacy.L.11-12.1
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Small Group
Creative Thinking
Reasoning Skills
Problem Solving
Portioning
results
The Perils of
Improper portioning
in Foundations L2
teacher ed. Pg. 174
Foundations Level 2 Text questions pg. 196
Foundations Level 2 Companion site – Chapter 3 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Calculate a recipe’s yield and
the number of portions it will
produce; use a conversion
factor to calculate a new yield
for an existing recipe; explain
the importance of standards
for controlling production
volume; list and describe
those standard procedures in
controlling volume; explain
various methods for menu
pricing
Reasoning Skills
Standard
reports
Creative Thinking
Activity Based
9.3.HT‐RFB.2
9.3.HT‐RFB.5
9.3.HT‐RFB.7 9.3.HT‐RFB.8
9.3.HT‐RFB.10
Pros and Cons
essays
Food Safety
Flow Charts
Standards and
Practices in
Foundations Teacher
ed. Pg. 186
Pros and Cons in
Foundations L2
Teacher ed. Pg. 192
Foundations Level 2 Text questions pg. 209
Foundations Level 2 Companion site – Chapter 3 Essay Questions
http://wps.prenhall.com/chet_nra_foundations_2/163/41977/10746293.cw//t/index.html
Cost Control For Purchasing, Receiving, and Storage in Foundations L2 pg. 210
Food Safety and The
Flow of Food in
Foundations L2
Teacher ed. Pg.200
CCSS.Math.Content.HSN.Q.A.3
CCSS.Math.Content.HSA.REI.B.3
CCSS.ELA-Literacy.SL.11-12.1
CCSS.ELA-Literacy.L.11-12.1
Benchmark Assessment: Unit 15 Exam
Summative Written Assessments
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Unit 15 Exam
Foundations Level 2 Exam prep questions pg. 214-215 in text.
Summative Performance Assessment
Cost Control For Purchasing, Receiving, and Storage in Foundations L2 pg. 210
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**Any recipe can be used, have it converted first, then prepared, checking for
cost control and waste.