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trying tenaciously to twist tidiness, taste, think twice

trying tenaciously to twist tidiness, taste, think twice

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    copy-sample101 to foodservice copy-sample101 to foodservice Presentation Transcript

    • e CHEF .com The Next Generation Chef
    • prologue We are the next generation Chefs that provide wide range of services from start-ups to operations.. Not only that, we have a strong desire that our service is meant to connect every chef with people as audience where they get the chance to do a review of each showcase. http://www.youtube.com/nexchef http://www.facebook.com/nexchef http://www.slideshare.net/nexchef http://www.twitter.com/nexchef http://www.flickr.com/nexchef http://www.pinterest.com/nexchef https://plus.google.com/+NeXChefs GREETINGS e CHEF .com trying tenaciously to twist tidiness, taste, think twice
    • Division Title: Code R-101 FOOD SERVICE Fundamentals of Food Preparation Synopsis: Participants learn fundamental knife skills, basic food preparation and how to properly store food. Kitchen organization, setup and cleaning; stations of the kitchen and simple menu planning techniques are also discussed. Major Topics The following skills and knowledge must be assessed as part of this unit: • uses and characteristics of basic food products and types of menus as required • hygienic handling of food and equipment • safe work practices according to occupational health and safety principles and procedures, particularly with regard to using knives • logical and time-efficient work flow • knife handling techniques • cutting techniques for fruit and vegetables appropriate to the style of cuisine such as julienne, brunoise, paysanne, macedoine, jardiniere and turning • waste minimisation techniques and environmental considerations in specific relation to food preparation. Cognitive Content WEEK 1 - 2 1. Equipment • Recognize large and small kitchen equipment • Demonstrate safe use and care of all kitchen equipment • Identify, select, use and care for equipment used in the preparation of food • Improvise for equipment that is not available • Compare microwave cooking to conventional cooking • Demonstrate safety precautions and care for microwave oven usage • Analyze cooking techniques and utensils for successful microwave cooking 2. Utensils • Identify small kitchen utensils, their uses and care • Demonstrate proper use and care of small kitchen utensils in preparation of assigned recipes Key Terms and Concept Types of food processing and cooking equipment and their function, such as knives, utensils, food processors, blenders and mixers, slicers, grills and salamanders, fryers, large (fixed) equipment including bains-marie, fridges and ovens. Identification of suitable cutting surfaces (yielding & unyielding) Classification of equipment as utensils, mechanical & fixed Maintenance, cleaning and sanitising of equipment Correct procedures for safe storage of tools Identification, interpretation and modification of standard recipes The correct use of a recipe • essential details of a recipe • preliminary preparation Prerequisite None Cr-Hrs 3 Knowledge Outcomes Evidence of the following is critical: • know exactly step by step of doing food preparation • know and understand tools and equipment and also the usage • ability to create a working plan • ability to set menu • ability to organize and prepare a general range of foods efficiently and within realistic industry timeframes.
    • Major Topics Cognitive Content Key Terms and Concept • equipment WEEK 3 3. Abbreviations and Equivalents • quantity of ingredients • Identify and correctly use abbreviations found in recipes • Identify and correctly use math equivalents and symbols common to food preparation • Determine the correct equivalents to use when manipulating recipe amounts • List kinds of information a good recipe contain • Analyze effects of increasing/decreasing a recipes yield • Examine how high altitude affects the cooking process WEEK 4 - 5 4. Terms • Identify and define foods • Preparation terms and cookery techniques terms • Describe the importance of implementing correct food preparation terms and cookery technique terms to successful recipe interpretation • Demonstrate assigned food preparation and techniques skills WEEK 6 - 7 5. Measuring and Mixing • Identify standard units of measure used in food preparation method cooking temperature cooking time number of portions recipe will produce • total cost of product • • • • Types of menu, such as table d’hôte, set menu, à la carte, function, buffet & cyclic Types of food items to be served, such as entrees, main courses, desserts, soups, sandwiches, canapés and appetizers, buffet and smorgasbord display items, & food and beverage trays. Knowledge Outcomes
    • Major Topics Cognitive Content • Use correct math common to food preparation when translating recipes • Identify and demonstrate the correct measuring equipment for both liquid and dry ingredients • Evaluate the importance of exact measurements of ingredients when cooking and baking WEEK 8 6. Table Setting and Etiquette • Research table etiquette guidelines • Research table etiquette guidelines for different ethnical groups • Demonstrate table settings for various types of meals • Practice good table manners during food preparation labs WEEK 9 - 10 7. Nutrition • Identify factors affecting an individual’s nutritional needs • Relate the role of good nutrition to the health and wellness of individuals and families • Demonstrate how to conserve nutrients during food preparation • Develop a one-week menu for a family of four using the food pyramid • Research diet disorders (i.e. bulimia, anorexia.) Key Terms and Concept Knowledge Outcomes
    • Major Topics Cognitive Content • Analyze special needs diets, (i.e. diabetic, vegetarian, low cholesterol, etc.) WEEK 11 - 13 8. Cooking Labs • Develop appropriate menus, grocery orders and timelines for cooking and labs • Prepare and compare six types of dishes • Describe the functions of ingredients, nutritive value, and methods of preparation • Evaluate products by appearance and eating quality • Interpret general information about quick dishes and methods of preparation • Prepare the following quick dishes : omelette, fried noodles, fish & chips, sandwich, etc. • Evaluate how ingredients function in different products • Explain the grading of eggs • Draw and label the structure of eggs • Describe the functions of eggs in food preparation • Prepare fruits and vegetable recipes • Prepare dairy products and egg recipes • Prepare pasta and potato product recipes • Prepare garde manger items Key Terms and Concept Knowledge Outcomes
    • Major Topics Cognitive Content Key Terms and Concept Knowledge Outcomes • Supervise kitchen staff as a head cook • Classify and choose spices, herbs, and extracts to enhance the flavors in food • Select, prepare and serve a dish of the participants’ choice Assessment Method : Assessment methods must be chosen to ensure that the skills and processes for various food preparation techniques can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills. The following examples are appropriate for this unit: • direct observation of the participants in food preparation • inspection of food items prepared by the participants • written or oral questions to assess knowledge of preparation techniques for various food types • review from portfolios of evidence and third party workplace reports of on-the-job performance by the participants. - interview or written questioning to assess knowledge of job description on each subject. writing paper about current issues on operation. direct observation of all in presenting paper refers to the given assessment. field research ( doing reports based on newspaper headline prior to course study ) Course Requirements : Pre – Requisite : none Resources : Ref - internet & hard copy resources
    • Division Title: Code R-102 FOOD SERVICE Principles of Sanitation Synopsis: Covers food-service sanitation principles and the role of food service personnel in the prevention of contamination and food-borne illness. Prerequisite None Cr-Hrs 2 Major Topics The following skills and knowledge must be assessed as part of this unit: • The Sanitation Challenge - Completed • Clean and Sanitary Facilities and Equipment • Sanitation Management • Keeping Food Safe in Storage • Principles of a Hazard Analysis and Critical Control Points (HACCP) System • Cleaning and Sanitizing • Integrated Pest Management Cognitive Content WEEK 1 - 2 1. Introduction of Hygiene • What is hygiene • What is sanitation • Philosophy of hygiene & sanitation WEEK 3 2. The importance of sanitation in hospitality industry • Why does hospitality industry must have a good sanitation quality • What are the aspects of maintaining good sanitation in hospitality industry WEEK 4 3. Hotel Sanitation & Hygiene due to the quality service • • • • • Front Office House Keeping F&B Service F&B Product Building Maintenance & Key Terms and Concept Knowledge Outcomes Key Terms and Concepts • cross-contamination • environmental hygiene • food handling procedures/cycle • food poisoning • food spoilage • HACCP • hazards • hygiene procedures • hygiene risk • personal hygiene • pest control • sanitation and cleaning procedures • storage • waste disposal Evidence of the following is critical: • Understanding the importance of Hygiene, sanitation and Cleanliness towards safety work operation • understanding of the principles of sanitation management • ability to protect food during preparation and service • ability to identify, explain and follow HACCP system • Understand the importance of personal hygiene • Ability to apply safety work operations Hygiene procedures including: • safe and hygienic handling of food and beverage • regular hand washing • correct food storage • appropriate and clean clothing • avoidance of cross-contamination • safe handling disposal of linen and laundry • appropriate handling and disposal
    • Major Topics Cognitive Content Landscape WEEK 5 5. Safety Work Operations • • • • Hygiene & Sanitation Food Hygiene st 1 aid Fire Prevention WEEK 6 6. The Hygiene, Safety & Sanitation Challenge • How food handlers can contaminate foods • Components of a good personal hygiene program • Hygienic hand practices • Proper work attire • Eating, smoking and drinking policies • Policies for reporting illness and injury • Management’s role in personal hygiene program WEEK 7 7. Contamination, food allergies and food borne illness • Types of food borne contamination • Biological contamination • Seafood toxins • Plant and fungal toxins • Chemical contamination • Toxic metals • Chemical and pesticides Key Terms and Concept of garbage • cleaning and sanitizing procedures • personal hygiene Identifying hygiene practices required in the following areas: • accommodation • kitchen • food service areas • food preparation • storage areas • public areas • garbage storage and disposal Personal hygiene standards required in the hospitality industry including: • hands and nails • hair • uniform and clothing • accessories including jewellery Safe storage procedures including: • storing according to manufacturers’ • labels/recommendations • thermometer checks • temperature zones • dry/cold storage requirements • use of suitable packaging/containers • correct labeling and dating • expiry dates • stock rotation • safe lifting techniques • safe use of trolleys Knowledge Outcomes
    • Major Topics Cognitive Content • Physical contamination • Food allergies WEEK 8 - 9 8. HACCP ( Hazard Analysis Critical Control Points ) 7 steps of operational • Identify potentially hazardous foods • Identify critical control points • Establish critical control procedures • Establish monitoring procedures • Establish corrective action • Establish effective record-keeping procedure • Establish procedure for verification WEEK 10 9. Cleaning and Sanitizing • Cleaning agents • Factors influencing the effectiveness of sanitizers • Machine ware-washing • Manual ware-washing • Cleaning and sanitizing equipment for different areas • Using hazardous materials • Implementing a cleaning program WEEK 11 10. Integrated Pest Control • Denying pest access • Deny food and shelter • Identifying pests Key Terms and Concept Use and storage of chemicals including: • separate well lit and ventilated storeroom • sealed, labeled containers with direction for use • and first aid directions • never stored in food containers • always follow manufacturers/enterprise • instruction on containers • never mix chemicals Food poisoning • definition • causes including − toxins forming when bacterial growth is so high that cells change into toxins that are − resistant to heat or cold − eating naturally poisonous foods eating obviously spoiled foods − incorrect storage and food handling procedures • types including: − staphylococcus aureus − clostridium perfringens − salmonella − listeria − clostridium botulism − camphylobacteria • symptoms including: − nausea − vomiting − stomach cramps Knowledge Outcomes
    • Major Topics Cognitive Content • Treatment & control measures towards each areas • Using and storing pesticides and cleaning materials WEEK 12 - 13 11. Sanitation Management • • • • • Assessment Method Basic Sanitation On-site Sanitation Food Sanitation Environmental Sanitation Ecological Sanitation Key Terms and Concept Knowledge Outcomes − diarrhoea − gastro-enteritis − dehydration Vermin control including pest control procedure for dealing with: − rats and mice − flies − cockroaches : Methods should be chosen to ensure that knowledge of principle of sanitation can be explained and demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills. The following examples are appropriate for this unit: • direct observation of the candidate carrying out work tasks that involve hygiene, sanitation, cleanliness and safety work operations • oral and written questions about sanitation principles and practices • review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate - Course Requirements Resources interview or written questioning to assess knowledge of job description on each subject. writing paper about current issues on operation. direct observation of all in presenting paper refers to the given assessment. field research ( doing reports based on newspaper headline prior to course study ) : Pre – Requisite : none : Ref - internet & hard copy resources
    • Division Title: Code R-103 FOOD SERVICE Principles of Restaurant Operation Synopsis: Covers all activity in restaurant refers to Planning Organizing Actuating Controlling (POAC) to set up and maintain restaurant supervisory & management in line with the operational systems Major Topics The following skills and knowledge must be assessed as part of this unit: • The different types of restaurant and its organizations in different types of hotel operations. • The equipment and material required for the operation of a restaurant and to design a restaurant lay out. • The service rules at the restaurant. • The different service techniques for serving food in the restaurant : Breakfast service Plate service Platter service Gueridon service • The sales control system in a restaurant. • How restaurant being managed and supervised. • The methods of restaurant merchandising. • Understand and build restaurant environment refers to the image Cognitive Content WEEK 1-3 1. Introduction to the restaurant and its organization • Types of restaurant • Organization chart • Relation with other departments • Qualification and duties of a head waiter WEEK 4-6 2. Restaurant products & facilities • Food & beverage classification • Production preparation • Production facilities • Inventory WEEK 7-8 3. Service material, equipment and layout • Service material • Service equipment • Linen • Restaurant layout Key Terms and Concept • • • • • • • • • • • • • • • • • • • • WEEK 9-10 • 4. Service techniques and procedure • Side board Cleaning table ware procedure Cleaning glass ware procedure Cleaning hot plate procedure How to lay silencer and table cloth Restaurant layout Seating guide Table set up and general service rules Food order Beverage order Slip order Guest written order Position meat, accompaniments, vegetables on the plate Dishes with their accompaniments Linen requisition form Flow of requisition Repair and maintenance order Handling food & payment Route of cash and food in full service restaurant Flow of communication with guests Continental breakfast tray set-up with coffee & milk / tea & cream Order taking procedure Prerequisite R-101, R-102 Cr-Hrs 3 Knowledge Outcomes Evidence of the following is critical: • Understanding the importance of a good service • Understanding the work flow of restaurant operation • Know how to do the service sequence • Know how to handle bills • Know how to deal with complaints • Know how to do the set up and preparation • Know how to organize a team work • Know how to do the inventory • Know and understand overall activities around restaurant operation
    • Major Topics Cognitive Content • Table set up and general service rules • Taking order procedure • Breakfast service • Plate service • Platter service • Gueridon service • Accompaniment, cover and service for special dishes WEEK 11-12 5. Restaurant record and control • Restaurant forms • Sales control • Administration report & inventory WEEK 13-14 6. Management & supervisory techniques • Planning Organizing Actuating Controlling • Setting up scheduling arrangements • Setting up operation timetable • Controlling operation facility & systems • Punishment & rewards • Teamwork strategy WEEK 15 7. Restaurant merchandising • Fundamental factors of restaurant merchandising • Merchandising methods Key Terms and Concept General clear up procedure Individual card Returned form Order book Guest slip Flow of guest bill Restaurant summary of sales Production equipment Production appliances, utensils & tools • Merchandise fits into the marketing system • Example of f&b promotion plan’s form • • • • • • • • • Knowledge Outcomes
    • Major Topics Cognitive Content Key Terms and Concept Knowledge Outcomes WEEK 16-17 8. Restaurant image & design • Ambience & Atmosphere • Exterior & interior Surroundings • Guest facility & easiness • Exceptional service Assessment Method : Methods should be chosen to ensure that knowledge of principle of sanitation can be explained and demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills. The following examples are appropriate for this unit: • direct observation of the candidate carrying out work tasks that involve restaurant activity, product & service operations • oral and written questions about restaurant operation principles and practices • review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate • Restaurant practice organization to apply skills and competencies in restaurant operation - Course Requirements Resources interview or written questioning to assess knowledge of job description on each subject. writing paper about current issues on operation. direct observation of all in presenting paper refers to the given assessment. field research ( doing reports based on newspaper headline prior to course study ) : Pre – Requisite : Principles of Sanitation, Fundamentals of Food Preparation, English for Waiter : Ref - internet & hard copy resources
    • Division Title: Code R-104 FOOD SERVICE Kitchen Management Synopsis: Covers food-production principles in overrun the management of kitchen in regards with the activity, operational, creativity, evaluation and maintenance Prerequisite R-101, R-102, R-103 Cr-Hrs 3 Major Topics The following skills and knowledge must be assessed as part of this unit: • The knowledge of kitchen in types and facilities • The arts in culinary • The production in kitchen • The organization in kitchen operation • Fundamentals of Managements • Nutrition knowledge • Standard product cost and pricing strategies • The knowledge of production administration • The knowledge of production operation • The knowledge of menu planning and design • Menu engineering • Kitchen finance & breakeven analysis Cognitive Content WEEK 1 - 2 1. Introduction of Kitchen • What is kitchen • What are the facilities • Types of kitchen WEEK 3 2. Arts in Culinary • • • • • Basic cutting arts Garnishing Carving Flambé Arts in cooking process (pre, post and during the process) WEEK 4 3. The production in kitchen • Basic mise en place • Production sequence (cutting, cooking, stirring, finishing) • Food display / presentation WEEK 5 4. Organization in Kitchen Operation • Categories of staff Key Terms and Concept Key Terms and Concepts • Cost Control • Foodservice concept • Management function • Operational procedure • Financial plan • Management control • Organizational culture • Assets • Table turnover • Evaluation • Process evaluation • Impact evaluation • Food ingredients • Food cost • Food cost percentage • Inventory • Inventory sheet • Inventory turnover rate • Requisition • Invoice • Food cost report • Portion • Invoice payment schedule • Menu mix • Opening inventory • Closing inventory Knowledge Outcomes Evidence of the following is critical: • Understanding the importance of how to maintain kitchen & facilities in a good condition • Know and understand the arts in culinary • Understand the work flow of kitchen production • Know the duty rosters in kitchen • Know about nutrition • Know how to set up product cost and pricing strategy • Know how to handle purchasing, receiving, storing, issuing • Understand the implementation of menu engineering • Know how to do the finance in kitchen
    • Major Topics Cognitive Content • Hierarchy • Job description and specification • Duty roaster WEEK 6 5. Fundamentals of Managements • What is management • Managerial responsibilities and relationships WEEK 7 6. Nutrition • Nutrition : The science of food • Nutrition and food service managers • Contemporary dietary concerns WEEK 8 7. Standard Product Cost and Pricing Strategies • Standards Recipes • Determining Standard Food Cost for menu items • Determining an overall standard food cost • Pricing menu items WEEK 9 - 10 8. Production Administration • • • • • Purchasing Receiving Storing Issuing Special Food Management Concern Key Terms and Concept • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Employee meal credit Promotional/free meals Steward sales Total food sales Inventory storage Perishable goods Dry goods Physical inventory FIFO Spoilage report Bin card Stock outs Par amount requisition Buyer Quality Ordering Supplier Order sheet Bid sheet Receiving person Plate cost Yield Quality standards Specification Standardized recipe Recipe cost chart Cooking yield chart Gross weight Net yield Portion cost Net weight Food production levels Food production par levels Food mishap report Food sales recap report Food production chart Knowledge Outcomes
    • Major Topics Cognitive Content WEEK 11 9. Production Operations • • • • Production Planning Food Production Preparing Dishes Control during Production WEEK 12 10. Menu Planning and Design • Designing food adjectives • The art of menu • Creatively named menu item sells better • Designing profitable menus • Designing menu that sell • Menu design : menu psychology • Menu development and analysis • Maximize menu merchandising power WEEK 13 - 14 11. Menu Engineering • Basic menu engineering • Apply menu engineering WEEK 15 - 17 11. Kitchen Finance • Inventory systems • Food Cost Vendor • Cost Control 12. Breakeven Analysis • Breakeven chart • PV ratio • Contribution Key Terms and Concept • • • • • • • Dish-up Portion control chart Presentation Fixed menu Cyclical menu Menu analysis Menu mix Knowledge Outcomes
    • Major Topics Cognitive Content Key Terms and Concept Knowledge Outcomes • Marginal cost • Graphs Assessment Method : Methods should be chosen to ensure that knowledge of principle of sanitation can be explained and demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills. The following examples are appropriate for this unit: • direct observation of the candidate carrying out work tasks that involve Kitchen Management • oral and written questions about Kitchen Management principles and practices • review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate - Course Requirements Resources interview or written questioning to assess knowledge of job description on each subject. writing paper about current issues on operation. direct observation of all in presenting paper refers to the given assessment. field research ( doing reports based on newspaper headline prior to course study ) : Pre – Requisite : Principles of Sanitation, Fundamentals of Food Preparation, Principles of Restaurant Operation : Ref - internet & hard copy resources
    • Prerequisite Division Title: FOOD SERVICE Food & Beverage Management Course Code Covers food & beverage production and service principles in operating the management systems to obtain a good quality service to be settled towards improvements and development of its site R-105 R-101, R-102, R-103, R-104 Synopsis: Major Topics The following skills and knowledge must be assessed as part of this unit: • Introduction to food service industry • F&B operation organization flow • F&B management fundamental • F&B sales & marketing • The menu • F&B service Cognitive Content WEEK 1 - 2 1. The Food Service Industry • Food Service Origins • Commercial vs. institutional food service operations • Types of food service facilities WEEK 3 2. Organization in Food & Beverage Operations • People in F&B Service • Sample Organization Charts • Career paths in Food & Beverage industries • Facility design, layout and equipment • Finance in F&B industry • Food service automation hardware • Food service automation software WEEK 4 3. Fundamentals of Management • What is management? • Managerial responsibilities and relationships • The importance of hospitality WEEK 5 4. Food & Beverage Marketing Key Terms and Concept Key Terms and Concepts • Front of the house • Service standards • Service system chart • Establish workflow • Personnel performance review • Material safety data sheets (MSDS) • Cashier report • Cash turn-in report • Guest check • Menu board • Dupe pad • Guest check daily record • Pricing a menu • Competitive analysis • Customer count • Food cost percentage method • Contribution method • Food bar • Beverage cost • Beverage cost report • Bottle exchange system • Front bar • Service bar • Special function bar • Lounge or bar Cr-Hrs 3 Knowledge Outcomes Evidence of the following is critical: • Participants ability to identify & describe typical production position • Participants ability to identify & describe typical service position • Participants ability to describe a typical organization of a large restaurant • Participants ability to summarize the management task of POAC • Participants ability to summarize the task of staffing & directing • Participants ability to describe management’s role in providing hospitality to guests • Participants ability to describe a typical marketing plan • Participants ability to describe what goes into providing good service to guests, including a sample service sequence • Participants ability to summarize considerations that are important in redesigning sites • Participants ability to explain an
    • Major Topics Cognitive Content • • • • • • Feasibility studies Ongoing marketing research The marketing plan Sales Advertising Public relation and publicity WEEK 6 5. The Menu • • • • • Menu schedules Types of menus Menu planning Menu design Evaluating menu WEEK 7 - 8 6. Food & Beverage Service • Types of service • Providing an enjoyable experiences for guests • Pre-opening concerns and activities • Providing guest service • Food and beverage income control procedure • Enhancing food and beverage sales WEEK 9 - 10 7. Facility design, layout, and equipment • • • • The Planning Process Designing the service station Redesigning other areas F&B equipment Key Terms and Concept • • • • • • • • • • • • • • • • • • • • • • • • • • Free pouring Mixed drink Bottle control system Sales forecast Customer contact report Customer comments card Exit interview Budget Contract price Profit and loss statement Sales to date Reconciling sales Point of Sales (POS) Payroll cost control Payroll cost budget Productivity Automated systems Measured pour Aperitifs and cordial Well stock or house brand Paper goods Par amount Integrated computer system Daily sales report Organizational culture Establish SOP Knowledge Outcomes • • • • • • • • operations budget, and distinguish active profit planning from passive profit planning Participants ability to describe the balance sheet Participants ability to summarize the uses of computers in the food service industry Understand contrast manual data processing with electronic data processing Participants ability to describe electronic cash registers and pointof-sale terminals Participants ability to explain the value of a fully integrated food service computer system Participants ability to explain the function of the four major files maintained by ECS/POS software Participants ability to identify functions typically performed by payroll accounting software Understand the systems & flow in F&B management
    • Major Topics Cognitive Content WEEK 11 - 12 8. Financial Management • • • • • • Uniform System of accounts The operation budget The income statement The balance sheet Ratio analysis Food service payroll accounting WEEK 13 - 14 9. Food Service AutomationHardware • Computer Basics • ECR / POS Technology • Automated Beverage Control Systems WEEK 15 - 17 10. Food Service AutomationSoftware • ECR / POS Technology • Back-of-the-house software Key Terms and Concept Knowledge Outcomes
    • Assessment Method : Methods should be chosen to ensure that knowledge of principle of F&B management can be explained and demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills. The following examples are appropriate for this unit: • direct observation of the candidate carrying out work tasks that involve F&B Management • oral and written questions about F&B Management principles and practices • review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate - Course Requirements interview or written questioning to assess knowledge of job description on each subject. writing paper about current issues on operation. direct observation of all in presenting paper refers to the given assessment. field research ( doing reports based on newspaper headline prior to course study ) : Pre – Requisite : Principles of Sanitation, Fundamentals of Food Preparation, English for Waiter, Principles of Restaurant Operation, Kitchen Management Resources : Ref - internet & hard copy resources
    • NeXChef.com copywriting & design to cater food business & industry scribd.com/nexchef twitter.com/nexchef facebook.com/nexchef youtube.com/nexchef plus.google.com/+nexchefs
    • NeXChef.com copywriting & design to cater food business & industry scribd.com/nexchef twitter.com/nexchef facebook.com/nexchef youtube.com/nexchef plus.google.com/+nexchefs