About This Chapter
Restaurant Food Production - Chapter Summary
The lessons in this chapter outline the food production methods used throughout the food service industry. As you work through the chapter, you'll find concise definitions and memorable examples that illustrate food production challenges, UDSA guidelines and food selection considerations. You can access these study resources at any time and take the included self-assessment quizzes to make sure you fully understand these food production concepts. Upon completion of the chapter, you should be able to:
- Identify various types of food production methods, including conventional, convenience and cook-freeze methods
- Understand the types of challenges that restaurant managers face in terms of food production
- Summarize USDA food preparation guidelines and rules
- Explain the considerations that restaurants make when selecting food
1. Food Production: Methods & Planning
Food production methods require special knowledge and proper planning. In this lesson, you'll learn more about the importance of pre-planning and common food production techniques used in the kitchen.
2. Challenges in Food Production
When working with food production, there are many processes you must keep in mind to avoid common obstacles. This lesson will discuss those obstacles so that you can be aware of the challenges you may face.
3. USDA Restaurant Rules & Regulations
Restaurants have to follow the USDA's regulations for acceptable grades of meat and proper handling. In this lesson, we will discuss the different grades of fruits, vegetables, and meats as well as safe handling processes.
4. Restaurant Food Selection Considerations
This lesson covers the various factors a restaurant operator must consider when planning out menus and preparing purchase orders. Two styles of restaurants are compared to examine these food selection decisions.
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Other chapters within the Hospitality 309: Food & Beverage Service & Operations course
- Intro to Food & Beverage Operations
- Feasibility Planning for the Restaurant Industry
- Marketing Fundamentals for Restaurants
- Menu Planning Basics
- Food & Beverage Costs & Purchasing
- Food & Beverage Pricing Methods
- Food & Beverage Storage
- Inventory Control for Food & Beverage Services
- Food Preparation Basics
- Food Preparation Safety
- Types of Restaurant Service
- Restaurant Service Overview
- Serving Alcoholic Beverages
- Restaurant Design & Equipment Selection
- Financial Management for Food Service
- Food & Beverage Industry Trends
- Required Assignments for Hospitality 309