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Secondary revision · Home Economics Form 2

Food Costing

Learners will cost food and beverages, covering menu planning, recipe development, and ingredient and dish costing. This topic introduces basic financial management in food service, aligning with CBC cross‑cutting themes like financial literacy. It prepares students for ECZ exam questions on cost calculation and equips them with essential skills for managing food expenses in Zambian catering and hospitality businesses.

Home Economics Form 2 Form 2
Start revision
Questions
100
Est. time
~100 min
Views
0
Pass mark
50%

How this revision works

Outcomes

If you passExcellent! You have learned to cost food and beverages, a valuable skill for ECZ assessments and business operations in Zambia.
If you don't pass yetRevise costing methods and recipe calculations. Attempt again—practice will improve your financial accuracy for exams and real‑world use.

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