Crepe Stand - Lesson Plan Volume 41

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Grades 6-12.

Students will recognize and utilize the principles of food cost and menu pricing to successfully set menu prices that meet the market needs and earn a profit.

Item Weight: 0
Age: 11 yrs. - 18 yrs.
Career & Technical Education: Hospitality
Grade: 6 - 12
School Type: Middle School, High School
Prop 65:
Lesson Plan: CTE


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