Chapter 3 - Purchasing and receiving. This chapter presents the following content: Forecasting food sales, forecasting beverage sales, importance of standardized recipes, purchasing food, purchasing beverages, purchase orders, receiving food and beverage products, technology tools.

 73 p aulac 27/07/2018 439 1 Download

Chapter 1 - Managing revenue and expense. This chapter presents the following content: Professional foodservice manager, profit: the reward for service, four major foodservice expense categories, percentages, percentages in foodservice, profit formula, understanding the income (profit and loss) statement, common percentages used in a P&L statement, understanding the budget, technology tools.

 41 p aulac 27/07/2018 464 1 Download

Chapter 4 - Managing inventory and production. This chapter presents the following content: Product storage, inventory control, product issuing and restocking, managing food production, managing beverage production, technology tools.

 72 p aulac 27/07/2018 454 1 Download

Chapter 8 - Controlling other expenses. This chapter presents the following content: Other expenses; controllable and non-controllable other expenses; fixed, variable, and mixed other expenses; monitoring other expenses; managing other expenses; technology tools.

 45 p aulac 27/07/2018 455 1 Download

Chapter 6 - Managing food and beverage pricing. This chapter presents the following content: Menu formats, menu specials, factors affecting menu pricing, assigning menu prices, special pricing situations, technology tools.

 38 p aulac 27/07/2018 433 1 Download

Chapter 10 - Planning for profit. This chapter presents the following content: Financial analysis and profit planning, menu analysis, cost/volume/profit analysis, the budget, developing the budget, monitoring the budget, technology tools.

 71 p aulac 27/07/2018 472 1 Download

Chapter 20 - Tourism's future. After completing this unit, you should be able to: Examine forecasts concerning the growth of international tourism; identify the major global forces which are shaping the tourism of tomorrow; understand the impacts, both positive and negative, that these forces are likely to have on tourism markets and on the ability of destinations to respond to the demands of these markets.

 9 p aulac 27/07/2018 432 1 Download

This chapter’s objectives are to: Discuss the history of preparation and consumption of vegetables; discuss the differences in how produce is viewed and used from region to region; discuss how to store produce properly; define and describe the techniques involved in cooking vegetables including grilling, sautéing, stewing, glazing, frying, and braising.

 5 p aulac 27/07/2018 119 1 Download

This chapter’s objectives are to: Identify the quality characteristics for purchasing fresh fish and seafood; identify the different forms available for purchasing fish and seafood; discuss storage procedures associated with fish and seafood;...

 5 p aulac 27/07/2018 94 1 Download

This chapter’s objectives are to: Discuss the history of the preparation and consumption of grains, legumes, noodles and bread; discuss familiar techniques and cooking methods for grains, legumes, noodles and bread; identify different grains and legumes; define and describe the characteristics and applications of grains, legumes, noodles and bread.

 6 p aulac 27/07/2018 91 1 Download

This chapter’s objectives are to: Discuss the history of meat preparation and consumption around the globe; discuss familiar techniques of meat cookery and cooking methods; define and describe the techniques involved in meat cookery including grilling, sautéing, barbeque, braising, stewing, poaching, and moist-heat cooking;...

 9 p aulac 27/07/2018 102 1 Download

This chapter’s objectives are to: Define street food, discuss the history of street food, explain how to prepare various types of street foods, explain the food safety concerns surrounding the service of street food, describe how to transport street food, define and describe the different categories of street food, discuss the regional differences of street food from around the world.

 27 p aulac 27/07/2018 104 1 Download