Food Production Guide- With Examination and Test Prep / Edition 1
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Food Production Guide- With Examination and Test Prep / Edition 1

by National Restaurant Association
     
 

ISBN-10: 0135072409

ISBN-13: 9780135072400

Pub. Date: 01/28/2007

Publisher: Prentice Hall

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

Overview

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 Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Trainees earn a certificate for each exam passed. Packaged with this book is also a NEW! Exam Prep Guide.

Product Details

ISBN-13:
9780135072400
Publisher:
Prentice Hall
Publication date:
01/28/2007
Edition description:
Older Edition
Product dimensions:
8.50(w) x 10.80(h) x 0.40(d)

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

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