Food costs and menu pricing can make or break your restaurant or foodservice business. The CIA's Recipe Costing DVD will help you uncover the secrets of controlling food costs and help your operation realize higher revenues. Controlling food costs is essential when managing a foodservice operation. When you implement Recipe Costing into your staff's culinary training, they will: learn the importance of standard recipes and portion sizes; watch a yield test being conducted on individual ingredients to determine a total recipe cost; and study the principles of units of measure, weight vs. volume, cost per unit, and edible portion quantity. - Publisher. Every foodservice professional - from the beginner to the most accomplished chef - needs a comprehensive foundation of knowledge and skills to have the best opportunity for success. The Culinary Institute of America is the authority for providing the knowledge needed to educate, reinforce, and verify today's skills, techniques, and procedures. Each of our comprehensive training programs is written and produced by the internationally acclaimed faculty at The Culinary Institute of America, the world's premier culinary college. - Container.