Peer Review

Controlling Food Costs; Basic Kitchen and Food Service Management

Material Detail page

Reviewed:: Aug 21, 2023 by Health Sciences

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Ratings

Overall Rating:

Content Quality:

Effectiveness:

Ease of Use:

Overview:

Food service establishments are businesses. In order to stay in business, everyone involved with the enterprise should have at least a basic idea of how costs are determined and how such costs have an impact on an operating budget.

Type of Material:

Reference Material
Open-access textbook

Recommended Uses:

Textbook for food management courses
Supplemental resource of material
Group work
Self-directed study

Technical Requirements:

Internet access
Major web browser

Identify Major Learning Goals:

After completion of this reference material, the learner will

Describe food cost controls.
Discuss the methods used to control food costs.
Provide examples of each cost control method.

Target Student Population:

College General Education,
College Lower Division,
College Upper Division,
Graduate School

Prerequisite Knowledge or Skills:

Basic math calculation

Content Quality

Rating:

Strengths:

The information is easy to follow and concepts are well described.
Good use of headings.
Content is complete.
Good use of grpahic tables for examples.
Examples are provided for ease of reference.

Concerns:

The resource could be improved by adding scholarly references.

Potential Effectiveness as a Teaching Tool

Rating:

Strengths:

The teaching-learning goal is easily identified and met through examples.
The content promotes conceptual understanding of arriving at food cost.
Material is condensed to cover a lot in a short time.
A step-by-step approach to explaining the methods used.
Good use of real-world examples

Concerns:

Identifying more learning objectives would improve the resource.
Indicate the pre-requisite knowledge to inform learners.

Ease of Use for Both Students and Faculty

Rating:

Strengths:

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Concerns:

Add visuals and images to increase eye appeal.
Use of pictures and images would enhance the chapter.

Creative Commons: