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| Introduction | |
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| A Message from the National Restaurant Association Educational Foundation | |
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| Acknowledgements | |
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| Features of the NRAEF ManageFirst Competency Guides | |
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| Tuning In to You | |
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| Professional Profile | |
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| Establishing Standard Food Production Procedures | |
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| The Importance of Standards for Controlling Production Volume | |
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| Establishing Standards for Controlling Production Volume | |
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| Using Standard Procedures to Control Production Volume | |
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| Sales History and Forecasting | |
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| Knowledge and Skills Needed by Food Production Employees | |
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| Product Quality-Know Your Product | |
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| Know Your Food Products: Food Inspections and Grading | |
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| What to Look for in Quality Dry Goods | |
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| Understanding Proper Receiving Conditions and Foodhandling | |
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| Receiving and Storing to Maintain Quality | |
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| Building a System That Maintains Quality Product | |
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| Supplier Selection Criteria | |
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| Receiving Requirements for Quality | |
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| Receiving Procedures | |
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| Storage Procedures That Relate to Food Quality | |
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| Quality in Food Production | |
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| Preparation Methods to Enhance Food Quality | |
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| Cooking Methods to Enhance Food Quality | |
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| Maintaining Quality after the Cooking Phase | |
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| Food Production in Quantity | |
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| The Main Event-From Four to Four Hundred | |
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| Factors That Influence Quantity Events | |
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| Planning for Quantity Events | |
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| Working Smartly to Help Events Run Smoothly | |
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| Is There Food Quality in Leftover Food? | |
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| A Systematic Approach to Repurposing Food | |
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| Options for Repurposing Food | |
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| Ensuring Safety When Repurposing Food | |
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| Ensuring Quality When Repurposing Food | |
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| Ethical Considerations When Repurposing Food | |
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| Building a Quality System | |
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| Creating a Quality System | |
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| Assessing and Maintaining Your Professional Skills | |
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| Field Project | |
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| Index | |