Table of Contents
· 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: Paper
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.
