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Ch 9: Food, Beverage & Alcohol Operations

About This Chapter

Review these short lessons to boost your understanding of food, beverage and alcohol operations. This convenient chapter can help anyone who needs to study for an exam, complete a homework assignment or catch up on information they've missed in class.

Food, Beverage & Alcohol Operations - Chapter Summary

Explore the lessons in this hospitality industry chapter to review the basics of food, beverage and alcohol operations. Taught by expert instructors, the chapter examines key components of restaurant operations, such as food costs, menu planning, safe food preparation, inventory control and alcohol sales. After working through each lesson, you're encouraged to take the interactive self-assessment quizzes to make sure you've grasped these topics.

Studying these lessons can help you:

  • Define the concept of food cost percentage
  • Calculate how much a dish costs a restaurant to make
  • Outline the fundamental purpose and importance of menu planning
  • Differentiate between six types of menus
  • Recognize commercial food safety/hygiene considerations
  • Know how restaurants prepare and preserve food for long-term storage
  • Explain how food and beverage inventory control works
  • Compare and contrast the different types of managed food services
  • Understand how alcoholic beverages generate revenue in the food service industry
  • Recognize liabilities that restaurants must consider when deciding to sell alcohol

10 Lessons in Chapter 9: Food, Beverage & Alcohol Operations
Test your knowledge with a 30-question chapter practice test
Food Cost Percentage: Definition & Calculation

1. Food Cost Percentage: Definition & Calculation

For a restaurant owner, food cost percentage represents one of the fastest ways to make sure an establishment is pricing its goods properly, as well as making enough money with respect to one of its biggest expenses.

How to Calculate Food Cost for a Recipe

2. How to Calculate Food Cost for a Recipe

After this lesson, you'll know how to calculate the cost of a dish at a restaurant, taking into account the cost of ingredients, overhead, cooking time and other factors, so you will know how much you should charge your customers for it.

What is Menu Planning? - Basics & Importance

3. What is Menu Planning? - Basics & Importance

Deciding what to eat involves so much more than grabbing whatever foods are available. In order to provide a quality meal, it takes some planning. In this lesson, we'll learn the basics of menu planning.

Types of Menu Planning

4. Types of Menu Planning

This lesson will define what the term 'menu planning' means, as well as provide an explanation of the factors that help to determine menu planning. Finally, this lesson will describe the six different types of menus.

Food Preparation: Hygiene & Safety

5. Food Preparation: Hygiene & Safety

In this lesson, we will review basic food safety guidance in a commercial setting. We will give special focus to maintaining a clean and hygienic food prep area, as well as storing, cooking, and serving food at safe temperatures.

How to Prepare Food for Long-Term Storage

6. How to Prepare Food for Long-Term Storage

Throwing away food is not only wasteful but can also be costly. One way to preserve food is to package it in such a way that it can be stored for the long-term. Come along as we learn how to do so in this lesson.

Food & Beverage Inventory Control

7. Food & Beverage Inventory Control

Inventory control is an essential part of the food and beverage business. In this lesson, we will discuss how to negotiate prices for inventory, how to control inventory, and the importance of database management.

Types of Managed Food Services

8. Types of Managed Food Services

This lesson examines several types of managed food services and explains how managed food services can reduce costs and enable an organization to stay focused on their primary business.

Alcohol as a Revenue Generator

9. Alcohol as a Revenue Generator

In this lesson, we'll review how alcohol sales can function as a revenue generator in the restaurant business, along with considerations restaurants should use in choosing the selection and price.

Restaurant Liability with Alcohol Sales

10. Restaurant Liability with Alcohol Sales

Opting to include bar operations or alcohol sales in your restaurant establishment can bring business, but also increased liabilities. In this lesson, you'll learn more about a restaurant's responsibilities with alcohol sales.

Chapter Practice Exam
Test your knowledge of this chapter with a 30 question practice chapter exam.
Not Taken
Practice Final Exam
Test your knowledge of the entire course with a 50 question practice final exam.
Not Taken

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