Authorize expenditures using procedures that contain controls. Quality Measure - Food costs are managed to control the cost of the meal served or sold to customers and to reach financial goals. Operate at each site within an established daily, weekly, and monthly food budget. Establish an average food cost per plate based on the food budget. Allocate an average food cost to each menu item based on the food budget.
Budget garnishes into food costs.
Budget condiments into food costs. Precost and postcost recipes including pre-prepared food items and menus and subsequently update precost figures. Follow cycle menus. Compare the quality, judged by student preferences, nutritional content, and costs, of school-prepared menu items to convenience items prior to purchasing. Order food based on current inventory levels and the amount forecast to be prepared for the time period covered by the order.