The role of product identification in food service operations.
Receive and store fresh, frozen, refrigerated and staple goods.
Analyze the flow of goods through a typical food service operation
Distinguish and utilize common spices and seasonings, varieties of fruits and vegetables, retail cuts of meat and preferred methods of cooking, and variety of styles and types of cheese.
The role of purchasing in food service operations.
Inventory food and non-food items using current technology.
Demonstrate the proper procedures for receiving, storing, and holding meats, seafood,
dairy, produce, dry goods, frozen goods and chemicals.
Resources for this course can be found by clicking on the tabs at the left.