How do they match: Food Service Managers

  • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

  • Estimate cost or material requirements.