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In order to ensure that standard operating procedures and portion control are in place, standardized recipes are most often followed in eateries. Beverage managers set standards and monitor how alcoholic beverages are poured to ensure better control over the inventory and costs. You will get a chance to experience recipe costing in this Journal assignment.


Checklist: Access the menu and costing sheet.


Find the single portion amount and costs starting with the following menu and cost sheet for a 4th of July Picnic Dinner.

Then you will compute the total recipe cost.

Complete the costing sheet document and then submit it to the Unit 7 Journal Dropbox.

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