Module 4: Food Service Control Points
Food service operations are broken into a series of control
points. The control points follow the flow of goods from the supplier or vendor
to service to the guests. As a food service manager you must understand how
each control points works as well as how it relates to the other control points
of the operation. The analogy of "a chain is only as strong as its weakest
link" applies here. For example, an operation can have the best and most
talented cooks or chefs in town, but there menu is outdated and does not appeal
to its target market the operation most likely fail.
Topics
This module is divided into 8 topics. To complete this Module successfully,
please complete the topics in the order shown below:
You should now:
Go on to Module 5:
Key Points of a Business plan or
Go back to Advanced Food And Beverage Management
Send E-mail to Dr. Rande
or call (520) 523-1710
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