HNSC 3342 Cost Control Assignment Fall 2025 Page 1 Purpose To apply cost control principles to an existing 3-day cycle menu, demonstrating the ability to manage food costs while maintaining nutritional adequacy

HNSC 3342 Cost Control Assignment Fall 2025 Page 1

Purpose
To apply cost control principles to an existing 3-day cycle menu, demonstrating the ability to
manage food costs while maintaining nutritional adequacy, cultural inclusivity, and operational
feasibility.
Overview
Using the 3-day cycle menu created in the previous assignment, you will perform a costing and
cost-control analysis. This assignment requires you to show how cost-control strategies can be
applied to balance budget constraints with nutrition standards and menu quality.

1. Standardized Recipes & Portion Control
 Select 2 entrées from your menu (they do not have to be from the same day)
 Write standardized recipes (yield, ingredients, preparation method)
 Indicate portion sizes and explain how portion control affects cost and consistency

2. Full-Day Costing
 Using the cost estimate from the previous assignment provide additional details: portion
sizes, ingredient quantities, unit prices, and total cost per person
 Compare to a realistic budget for your setting (e.g., $8–10/day for LTC or hospital, $3–5
for school lunch, $10-12 for university).
3. Cost Variance & Substitutions
 Identify at least 2 menu items that could be modified or substituted to reduce costs
without compromising nutrition or cultural inclusivity.
 Show cost comparisons (before/after) and justify your choices.

4. Waste Reduction & Purchasing Strategies
 Discuss how principles of waste reduction and/or purchasing strategies could be applied
in your menu.
5. Reflection on Cost Control & Feasibility
 Reflect on how cost control measures affect nutrition quality, cultural inclusivity, and
operational feasibility.
 Identify one potential challenge and one strategy you would recommend if this menu
were implemented.
HNSC 3342 Cost Control Assignment Fall 2025 Page 2

Your Assignment Should Include:
1. Title Page
2. Costing Tables (recipes + full day costing + substitutions)
3. Written Analysis (3–4 pages):
o Portion control
o Costing exercise
o Variance/substitution
o Waste reduction & purchasing
o Reflection
4. References (APA)