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HA442 : The Class : Food Service Control : Food Service Control

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 For example, an operation can have the best and most talented cooks or chefs in town, but there menu is outdated and does not appeal to its target market the operation most likely fail.


This module is divided into 8 topics. To complete this Module successfully, please complete the topics in the order shown below:

  1. Menu Planning
  2. Purchasing /Ordering
  3. Receiving
  4. Storage
  5. Issuing
  6. Preparation
  7. Cooking
  8. Serving

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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