1. Why is costing out ingredients in a recipe so important?

2. Acceptable profitability percentage range of menu items?

3. What non-food aspects to consider in menu costing?

4. What are the points where costs must be controlled?

5. Discuss preparing for price fluctuations in raw materials.

6. Discuss when menu items exceed acceptable cost %s.

7. Considerations when setting catering/special event pricing?

8. Why are beverages more challenging for cost control?

9. Discuss check in procedures that should be in place.

10. Discuss storage conditions for various raw materials.

11. Why is inventory tracking vital? How can it be done?

12. Discuss the layout of a menu as an effective sales tool.