Products
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Process, Cook, Serve: The Skill of AP & EP in School Kitchens
CourseThis course teaches calculating yield from as purchased (AP) to edible portion (EP) to manage food costs, inventory, and nutrition. USDA PS Operations 2000
Free
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Smart Produce Processing: Choosing the Right Tools for the Task
CourseThe course helps you elevate your cycle menus by finding the best food processing methods to ensure consistent food yields, high-quality foods, and effectively manage labor and food costs. USDA PS Operations 2000
Free
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Kitchen Management Operations: How They Impact Cafeteria Finances
CourseIn this course, you will assess the operations of three kitchen managers, identify management actions that save and lose money in their programs, and then analyze your program. USDA PS Administration 3000
Free