HNSC 3342 Cost Control Assignment Fall 2025
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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
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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