Apply principles of Measurement, Portion Control, Conversions, Food Cost Analysis and Control, Menu Terminology, and Menu Pricing to menu planning.
Standard detail
RFBS.04.04.f
Outcome
Depth 2Parent ID: 5A2EF5D7D8314D19828E864237F977EBStandard set: Restaurants and Food & Beverage Services (2015): Grades 9, 10, 11, 12, Higher Education
Original statement
Quick facts
- Statement code
- RFBS.04.04.f
- Standard ID
- 9B9BED241F09457CB7DB5DF233348C3A
- ASN identifier
- S2713833
- Subject
- CTE (2015-)
- Grades
- 09, 10, 11, 12, HigherEducation
- Ancestor IDs
- 5A2EF5D7D8314D19828E864237F977EB8E606B8CF39341708CFA8FCBB2EA6404
- Source document
- Restaurants and Food & Beverage Services (2015)
- License
- CC BY 3.0 US