Food service needs controls to contain costs.
Cost containment can be achieved through the use of methods of measuring, controlling, and modifying food costs and quality, labor costs, and departmental procedures.
D002140:California; D003258:Consumer Behavior; D003363:Cost Control; D005502:Food / Q000191:economics; D005521:Food Service, Hospital / Q000191:economics*; D006746:Hospital Bed Capacity, 500 and over; D008612:Menu Planning / Q000191:economics; D010561:Personnel Staffing and Scheduling / Q000191:economics; D011682:Purchasing, Hospital / Q000191:economics; D011786:Quality Control