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  • Fundamentals

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    ivy mae flores
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    This course introduces students to basic principles of food production and service. It provides an overview of the food and beverage industry and food service operations, including topics like menu planning, food safety, food preparation, meal planning, and managing a food service business. The course aims to help students understand the challenges of operating a food and beverage business and responsibilities involved.

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    This course introduces students to basic principles of food production and service. It provides an overview of the food and beverage industry and food service operations, including topics like menu planning, food safety, food preparation, meal planning, and managing a food service business. The course aims to help students understand the challenges of operating a food and beverage business and responsibilities involved.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
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    6 views11 pages

    Fundamentals

    Uploaded by

    ivy mae flores
    This course introduces students to basic principles of food production and service. It provides an overview of the food and beverage industry and food service operations, including topics like menu planning, food safety, food preparation, meal planning, and managing a food service business. The course aims to help students understand the challenges of operating a food and beverage business and responsibilities involved.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    of 11

    MODULE DESCRIPTOR

    This course is designed to introduce basic principles of food production and service. It provides a
    basis for understanding the various challenges and responsibilities involved in managing a food and
    beverage operation. Areas of study include an overview of food and beverage, food service
    marketing, menu planning, nutrition concerns, menu cost and pricing strategies, production, service.
    FUNDAMENTALS OF
    FOOD SERVICE
    OPERATION
    FOOD SERVICE INDUSTRY

    ROLE OF FOOD SERVICE


    OPERATIONS
    FOOD SAFETY AND
    SANITATION
    FOOD SAFETY AND
    SANITATION

    MANUFACTURING PRACTICES
    FOOD PREPARATION
    RULES IN FOOD
    PREPARATION

    CLASSIFICATION OF MEATS

    PRINCIPLES OF COOKING
    MEAL PLANNING
    MEAL PLANNING

    FACTORS AFFECTING MEAL


    PLANNING

    TYPES OF MEAL
    SUGGESTIONS FOR MENU PLANNING

    THE MENU
    QUESTIONS ?

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