Course Description & Objectives:
- Understanding foods and beverages.
- Food security, food production, preservation, storage, distribution and purchasing.
- Cultural aspects of food, traditional food habits and food preferences.
- Food service system and their development, organization, classification and management.
- Food production systems: types, equipment, floor planning and layout.
- Procedures and method of purchasing food commodities.
- Store room management: ordering, receiving, inventorying and issuing.
- Food and beverage cost control: factors affecting cost control, records of control, cash transactions, control of food sales, receiving controls, menu costing and pricing, standardized of recipes daily production and sales control, production planning and scheduling, analysis of break-even-point.
TOU 3110.doc