Ch 2: Food & Beverage Planning

About This Chapter

If your employees need to learn about food and beverage planning, assign them the lessons in this chapter. The chapter contains short lessons and quizzes that can quickly boost your employees' industry knowledge and skills.

Food & Beverage Planning - Chapter Summary

In this chapter, your employees will review a series of short lessons that cover a variety of food and beverage planning topics. After gaining an overview of the food service industry's history, operations and roles, they'll examine various levels and processes in food and beverage operations management. You can have your employees complete the chapter to enhance their professional knowledge, gain more insight into the industry or make plans for their career paths. The chapter is available online at any time, and it comes with short quizzes to help employees retain the information they study.

How It Helps

  • Builds awareness: The chapter helps employees develop a high-level awareness of multiple roles in the food service industry.
  • Compares operational methods: Employees will be able to see the differences between noncommercial and commercial food service operations.
  • Improves food industry knowledge: The knowledge gained in this chapter can help employees make informed career decisions in the food and beverage industry.

Skills Covered

By the end of the chapter, your employees should be able to:

  • Summarize the history of the food service industry
  • Compare commercial and noncommercial food service operations
  • Recognize the different levels, roles and processes of food/beverage operations management
  • Evaluate service and production roles in the food industry

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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Other Chapters

Other chapters within the College 101: College Prep & Hospitality Business Lite course

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