FREE SHIPPING BOTH WAYS
ON EVERY ORDER!
LIST PRICE:
$48.40
Sorry, this item is currently unavailable.
ManageFirst Food Production with On-line Testing Access Code Card and Test Prep
ISBN: 9780135072165 | 0135072166
Edition: 1stFormat: Package
Publisher: Prentice Hall
Pub. Date: 10/27/2008
Why Rent from Knetbooks?
Because Knetbooks knows college students. Our rental program is designed to save you time and money. Whether you need a textbook for a semester, quarter or even a summer session, we have an option for you. Simply select a rental period, enter your information and your book will be on its way!
Top 5 reasons to order all your textbooks from Knetbooks:
- We have the lowest prices on thousands of popular textbooks
- Free shipping both ways on ALL orders
- Most orders ship within 48 hours
- Need your book longer than expected? Extending your rental is simple
- Our customer support team is always here to help
This is a brief competency guide which is focused on Food Quality. Designed to provide trainees with marketable management skills for a career within the Culinary Arts and Foodservice industry. The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professiona... MORE
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 Produ... MORE
· 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
Related Products
ManageFirst Pencil - Paper Exa...
Please wait while this item is added to your cart...
