"Instructors in a culinary setting can consider setting the tone of the class by inviting in a Chef or Food and Beverage Director from a local establishment to talk to the students about the "real world" importance and application of recipe cost, food cost, portion control, recipe conversion, and labor cost. Reinforcement by an outside culinary professional often solidifies the message and captures the attention of the student." This is something I would like to do which I feel would help students focus on the real world of the food industry and give them something to think about.
