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This project, designed for 14-16 year olds, builds upon the previous age group's project, but its resources focus on each of the subject areas and provide students with a more in-depth study of these. This element shows pupils how to design and make various food products. The resource tasks are short, focused activities which cover specific topics relating to each particular focus area. Each photocopiable task sheet details how long each activity will take; what will be learned; which is the relevant part of the student's book; and also the tools, equipment and material needed to complete the task.

Contemporary in perspective, this user-friendly introduction to foodservice procurement -- purchasing, receiving, storage, and inventory control -- emphasizes that purchasing 1) is the first step in preparing menu items that satisfy customers, and 2> is not a cost center in the operation (as it was for many years), but that it contributes to the profit, and that every dollar saved is a dollar profit. Stresses the importance of the procurement unit in the foodservice operation -- that purchasing, receiving, storage, and inventory control are the base of the entire operation. Explains how to make decisions about which products meet the quality standards required by the customer and at the same time find the lowest price for a product. Emphasizes the Hazard Analysis Critical Control Point system. Uses the Food Guide Pyramid as the conceptual framework for the food section. Discusses how processing or manufacturing and marketing or distribution, exclusive of the cost of materials, packaging, and overhead, can add value to products and increase profits. For those preparing to work in a commercial or noncommercial foodservice.

This series introduces young readers to various key foods, looking at how they reach our plate, and what they provide nutritionally. Each book covers healthy eating, food classification and modern technology and includes one recipe.

This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.