title: Food service needs controls to contain costs.
abstract: Cost containment can be achieved through the use of methods of measuring, controlling, and modifying food costs and quality, labor costs, and departmental procedures.
mesh_terms: 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