PURCHASING AND PREPARATION OF QUANTITY FOODSERVICE

Catalog description

The course is designed to introduce the students to the manager/ supervisor responsibilities with the food purchasing and preparation in large quantity foodservice systems. The course includes the planning, purchasing, preparation and service of meals nutritionally balanced, safe and in accordance with the established budget. Also includes time to practice the concepts learned in class. Objectives: 1. Explain control measurements and appropriate methods to food preparing in large quantities. 2. Identify the importance of utilize, cleaning and keep in safety conditions the utensils and equipment. 3. Apply the principles for work simplification. 4. Explain the manager duties. 5. Explain the food safety and quality management. 6. Utilize the computer technology. 7. Review the laws and regulations that affect the foodservice systems. 8. Discuss standards, terminology, specifications and other consideration in purchasing foods. 9. Describe and identify the supplies and services in foodservice systems.