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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 | |