About This Chapter
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.
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
1. Food Service Industry: Definition & History
This lesson describes the food service industry, including its origins and progression over the past several centuries. The growth, innovation, and evolution from classic to modern cuisine are discussed.
2. Commercial & Noncommercial Food Service Operations
Commercial and noncommercial food service operations covers the two most popular forms of food and beverage establishments available to the public. In this lesson, you'll learn more about the two and how they differ.
3. Food & Beverage Operations Management: Levels & Roles
Food and beverage operations call for varying levels and roles in managing the day-to-day running of the business. In this lesson, you'll learn more about these roles and how they contribute to a restaurant's success.
4. Food & Beverage Operations Management: Process & Example
After reading this lesson, you'll understand the varied job duties of a food and beverage operations manager. You'll see how the manager interacts with people to be successful.
5. Production & Service Roles in the Food Industry
Food industry jobs, such as production and service roles, involve producing a quality product and tending to customers. In this lesson, you'll learn more about various positions within a food and beverage operation.
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