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Introduction to Food Production and Service
This book has been prepared for students studying hospitality management in the School of Hospitality Management at The Pennsylvania State University. Thanks to content contributions from Kimberly Cooper, Beth Mincemoyer Egan, Mitchell Lawson, Jean Pierre Ranjeva, George Ruth, and the TLT – Open Educational Resources staff.
- Author
- Beth Egan
- Publisher
- Pennsylvania State University
- Source
- LibreTexts
- License
- CC BY
- Language
- EN
Contents· 23 sections
- 01: Introduction to the Industry
- 1.01: Food Service in the Hospitality Industry
- 1.02: Introduction- Revenue and Expense
- 1.03: Sales History and Forecasting
- 02: Menus and Recipes
- 2.01: Menus
- 2.02: Process HACCP for Recipes
- 2.03: Standardized Recipes
- 2.04: Recipe and Menu Costing
- 2.05: Menu and Recipe Pricing
- 2.06: Menu Analysis (Engineering)
- 03: Managing Procurement and Food Production
- 3.01: Managing Inventory Control and Procurement
- 3.02: Managing Food and Beverage Production
- 04: Managing and Controlling Operating Expenses
- 4.01: Analyzing and Managing Food and Beverage Expense
- 4.02: Managing Labor Costs
- 4.03: Managing and Controlling Other Expenses
- 05: Planning for Profitable Business
- 5.01: Cost-volume Profit (CVP) Analysis and Break-Even Point
- 5.02: Developing and Analyzing the Budget
- 06: Guest Services
- 6.01: Managing Guest Services