This chapter introduced six different action steps managers could take to reduce their cost of food and cost of food percentages when they encounter rising costs. In some foodservice settings, such as schools, colleges, correctional, and health care facilities, however, managers are allotted a fixed amount of money to spend per meal served and this amount may only be adjusted on an annual basis. Thus, managers of these facility types cannot readily increase their prices in the face of rising costs.  Review the six alternative cost reduction strategies presented in the chapter and identify three specific actions you would recommend such managers take to stay within their budgets during times of rapidly rising product costs.

Chapter 5 Food and Beverage Cost Control 6th Edition; Lea R. Dopson, David K. Hayes.