NRAEF ManageFirst: Food Production w/ On-line Testing Access Code Card

By National Restaurant Association

Published by Prentice Hall

Published Date: Dec 28, 2006

Table of Contents

Chapter 1        Establishing Standard Food Production Procedures

 

·        The Importance of Standards for Controlling Production Volume

·        Establishing Standards for Controlling Production Volume

·        Using Standard Procedures to Control Production Volume

·        Sales History and Forecasting

·        Knowledge and Skills Needed by Food Production Employees

 

Chapter 2        Product Quality—Know Your Product

 

·        Know Your Food Products: Food Inspections and Grading

·        What to Look for in Quality Dry Goods

·        Understanding Proper Receiving Conditions and Foodhandling

 

Chapter 3        Receiving and Storing to Maintain Quality

 

·        Building a System That Maintains Quality Product

·        Supplier Selection

·        Receiving Requirements for Quality

·        Receiving Procedures

·        Storage Procedures That Relate to Food Quality

 

Chapter 4        Quality in Food Production

 

·        Preparation Methods to Enhance Food Quality

·        Cooking Methods to Enhance Food Quality

·        Maintaining Quality after the Cooking Phase

 

Chapter 5        Food Production in Quantity

 

·        The Main Event—from Four to Four Hundred

·        Factors That Influence Quantity Events

·        Planning for Quantity Events

·        Working Smartly to Help Events Run Smoothly

 

Chapter 6        Is There Food Quality in Leftover Food?

           

·        A Systematic Approach to Repurposing Food

·        Options for Repurposing Food

·        Ensuring Safety When Repurposing Food

·        Ensuring Quality When Repurposing Food

·        Ethical Considerations When Repurposing Food

 

Chapter 7        Building a Quality System

           

·        Creating a Quality System

·        Assessing and Maintaining Your Professional Skills

 

Field Project  

 

Index

Purchase Info

ISBN-10: 0-13-241467-8

ISBN-13: 978-0-13-241467-8

Format: Alternate Binding

This title is currently unavailable on myPearsonStore.
We recommend Principles of Food and Beverage Management with Answer Sheet and Exam Prep -- Access Card Package, 2nd Edition as a replacement.