OPERATIONS GUIDE
Menu ingredient costing
Calculate recipe ingredient costs using price, yield and portions.
Inside the manual
Align purchase units
Measure usable yield
Add portion costs
Compare with selling price
Refresh supplier changes
Each pack includes two manuals in Korean and English, six editable CSV worksheets and one getting-started file.
Included files
- manual-ko.html
- worksheet-ko.csv
- action-log-ko.csv
- handover-checklist-ko.csv
- manual-en.html
- worksheet-en.csv
- action-log-en.csv
- handover-checklist-en.csv
- START-HERE.txt