ERIC Number: ED319995
Record Type: Non-Journal
Publication Date: 1989
Pages: 51
Abstractor: N/A
ISBN: ISBN-0-948572-19-1
ISSN: N/A
EISSN: N/A
Food and Beverage Production. Food and Beverage Management Module. Operational Management Programme. Increasing Opportunities for Supervisors and Managers.
Jones, Peter
This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The document begins with an introduction and advice on how to use the unit. The following topics are covered in the unit: (1) planning the menu; (2) food production systems; (3) kitchen planning and equipment; (4) production control; and (5) pricing. Each section contains trainee objectives and pencil and paper activities, with suggested answers, designed to help trainees meet those objectives. (CML)
Descriptors: Adult Education, Business Administration Education, Cooks, Dining Facilities, Food Service, Food Standards, Food Stores, Foods Instruction, Foreign Countries, Hospitality Occupations, Hotels, Hygiene, Management Development, Salesmanship, Supervisory Training, Tourism
Hotel and Catering Training Company, International House, High Street, Ealing, London W5 5DB, England.
Publication Type: Guides - Classroom - Learner
Education Level: N/A
Audience: Students
Language: English
Sponsor: N/A
Authoring Institution: Hotel and Catering Training Co., London (England).
Identifiers - Location: United Kingdom (Great Britain)
Grant or Contract Numbers: N/A
