SBA 037 - Controlling Costs for Food Truck Operators

0.6 Continuing Education Units (CEU). This course is not for Credit(s).

This course is designed to enable the student to learn how to control food service costs during food truck operati ons.Topics to be covered include the importance of cost control, forecasting and budgeting, determining menu prices, and controlling labor and other costs.

Course Objectives

Upon completion of this course the student will be able to:

1. Explain how foodservice costs affect profitability and describe the operator’s role in cost control;
2. List and describe the budgeti ng and forecasti ng methods used by food truck operators;
3. Define food costs and explain how operators can track and analyze food costs;
4. Outline the process for calculating cost per item and explain diff erent menu pricing formulas; and
5. Recall the tools operators use to estimate food-production levels and monitor quality and processes.