HA442 : Get Started : Start

Overview of HA442

Overview of Food Service Industry
  Introduction
  Scope of Industry
  Growth Area
  Types of Ownership
  Why People Own

Customer Service
  What is your Level of Customer Service
  The Role of the Customer in a Food Service Operation
  The Customer Service Transaction
  The Key Points of Customer Service

Concept Development Site Selection
  Components of a Concept
  Location Criteria
  Design Criteria

Food Service Control Points
  Menu Planning
  Ordering
  Purchasing
  Recieving
  Storage
  Issuing
  Pre-preparation
  Preperation
  Cooking
  Serving
  Cleaning Sanitation

Beverage Management
  Developing a Beverage Program
  Purchasing + Inventory Control
  Legal Issues
  Serving Alcohol Responsibly

Send E-mail to Dr. Rande or call (520) 523-1710

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