Food Safety and Quality Management

1. Food Safety and Quality Management

2. Food Contamination and Staff Health

3. Menu Planning and Purchasing Control Points

4. Receiving, Storing and Issuing Control Points

5. Preparing, Cooking, Holding - Cooling - Reheating Control Points

6. Serving Control Point

7. Cleaning and Maintenance Control Points

8. Facilities Cleaning and Maintenance

9. Food Allergies

10. Food Safety Management Systems and Technology

 

Management of Food and Beverage Operations

1. The Food Service Industry

2. Organization of Food and Beverage Operations

3. Fundamentals of Management

4. Food and Beverage Marketing

5. Nutrition for Food Service Operations

6. The Menu

7. Managing Food Costs and Menu Pricing Strategies

8. Preparing for Production

9. Production

10. Food and Beverage Service

11. Sanitation and Safety

12. Facility Design, Layout and Equipment

13. Financial Management

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Planning and Control for Food and Beverage Operations

1. The Challenge of Food and Beverage Operations

2. The Control Functions

3. The Menu: Foundation for Control

4. Operations Budgeting and Cost-Volume-Profit Analysis

5. Determining Food and Beverage Standard

6. Purchasing and Receiving Controls

7. Purchasing and Receiving Controls

8. Production and Serving Controls

9. Calculating Actual Food and Beverage Costs

10. Control: Analysis, Corrective Action and Evaluations

11. Revenue Control

12. Preventing Revenue Theft

13. Labor Cost Control

14. Implementing Labor Cost Control

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Purchasing for Food Service Operations

1. Purchasing in the Food Service Distribution Channel

2. Food Service Operations

3. Purchasing Systems and Personnel

4. The Distributor

5. Buyer -  Distributor Relationships

6. Receiving, Storing, and Inventory Controls

7. Legal Issues in Purchasing

8. Meat Products

9. Seafood

10. Poultry

11. Dairy Products and Eggs

12. Produce

13. Baked Goods and Grocery Items

14. Beverages

15. Equipment, Supplies, and Services

 

Food Safety – Managing with the HACCP System

1. Food Safety Risk Management and the HACCP System

2. Food Contamination and Spoilage

3. The Menu Planning and Purchasing Control Points

4. The Receiving, Storing, and Issuing Control Points

5. The Preparing, Cooking, and Holding Control Points

6. The Serving Control Point

7. The Cleaning and Maintenance Control Point

8. Facilities Cleaning and Maintenance