rst210 | undergraduate
Food Service Operations
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Foodservice Planning and Forecasting
- Examine the relationship between menu design and the selection of foodservice equipment.
- Explain tallying and forecasting methodologies used to determine production demand.
- Compare different styles of service and the aspects of a formal guest relations program.
- Evaluate the seven major functions of management in the workplace.
- Define principles of effective communication in the foodservice industry.
- Describe effective hiring practices in the foodservice industry.
Quality Management and Marketing
- Evaluate total quality management (TQM) tools as applied to foodservice operations.
- Explain the purposes of ratio analyses in foodservice operations.
- Outline specific characteristics of foodservice marketing and promotion.
Introduction to the Foodservice Industry
- Explain how a countryâs economic conditions can impact the foodservice industry.
- Summarize current foodservice industry operations trends, especially innovation and ecological strategies.
Food Safety, Inventory, and Menu Planning
- Summarize legal and regulatory standards related to food safety and sanitation.
- Discuss how the menu can impact every aspect of a foodservice system.
- Categorize various types of foodservice vendors and distributors.
- Explain the value of inventory control.
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