CAIBOK 3302 Controlling Food Cost

The CAIBOK 3302 Competency Exam in Introduction to Cost Control tests chefs and kitchen managers on how to control food, labor, and supply costs in a restaurant. It covers basic accounting terms and teaches how to track money coming in and going out. The exam includes topics like portion control, inventory systems, recipe costing, and menu pricing. It helps chefs understand how every decision—from buying ingredients to serving portions—affects the bottom line.

This exam also teaches how to spot and fix waste, manage staff hours, and use tools like spreadsheets or point-of-sale reports to improve performance. Candidates must show they can read and use cost reports, make smart purchasing decisions, and keep a kitchen financially healthy. The goal is to make sure chefs and managers can help their business stay profitable while still serving quality food.