Cost of goods

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The goods using standard was in the GDR , a prescribed amount of each food and drink ingredients that are used for the preparation of a food or a beverage had. The cost of goods norm was intended to influence the development of the customers' nutritional and physiological consumption habits. A distinction was made between gross and net goods input norms, which determine the amount of goods used in the preparation process. The net amount of goods was the amount after deducting the losses made by thermal and mechanical processing. The cost of goods norm was controlled and should be profiled in such a way that the economic resources of domestic raw materials are used primarily. The norm was particularly in communal catering , e.g. B. in the factory supply, in the school and child feeding and in the military catering, of particular importance.

literature

  • Fabiunke, Günter, Norbert Körner u. a. (Ed.): Lexicon for the catering and hotel industry . Publishing house Die Wirtschaft, Berlin 1980.