Order Instructions The purchasing function is responsible for identifying the operational needs of the organization, negotiating, determining product specifications, and working with and choosing vendors. Managers are charged with making the appropriate buying decisions in an ethical and professional manner. Topic: Purchasing and Technology You read about blockchain...
Order Instructions Topic: Menu Planning The customer base for restaurants is much more diversified these days. If you were a regional manager of a small chain of restaurants how would you respond to the following questions? What factors would you need to consider when planning your menu versus...
Order Instructions Weight Management Obesity has become an epidemic for both adults and children. In at least 150 words, answer the following questions: Locate statistics on childhood and adult obesity rates in your state and share them.. What conclusions can you draw? What programs or resources are available to combat obesity...
Order Instructions Discussion Overview You will examine the principles of sanitation procedures and the methods of sanitizing equipment and work surfaces, including flooring and hazard prevention. Savvy kitchen managers create a safety checklist to limit liability for cross contamination, clean food contact surfaces, and accidents that may...
Order Instructions The following Course Outcome is assessed in this assignment. TH213-2: Determine required sanitary and safety procedures in food and beverage operations. In a university dining hall and based on FDA, OSHA, and HACCP standards, address the concerns the new chef has when viewing current operations at...
Order Instructions Assignment Introduction: Mastery level requires the student to demonstrate “the ability to apply multiculturalism and diversity concepts” (concepts such as personal beliefs and values, the benefits of diverse perspectives, tolerance, etc.) “to bridge cultural differences, and build effective relationships." Instructions Imagine yourself in the role of a...
Order Instructions The food industry has many acronyms that make it easier to remember food safety terms and actions to control foodborne illness. Managers must know what safety precautions are necessary. Food, Acidity, Temperature, Time, Oxygen, and Moisture is often referred to with the acronym FATTOM. Read...
Order Instructions According to Palacio & Theis (2016), the single most important prerequisite program for food safety is the personal hygiene of the food and beverage handlers. Room service managers are challenged with ensuring the food safety of delivered meals. Concerns include ensuring appropriate food temperatures...
Order Instructions In at least 150 words, discuss the differences in learning for children, adolescents, and adults. How would you have to change your counseling style for each of these age groups? In response to classmates, pick one of the age groups and discuss a counseling...
Order Instructions Discussion Overview Food safety is a health concern for everyone. Issues associated with poor food handling continue to dominate the national news. Recalls for common products such as oranges, lettuce, and spinach are external challenges faced by restaurant owners and managers. As the kitchen manager...