"QUALITY:
BEHIND THE SCENES SERIES"
Increase participation, customer satisfaction and profits. Enhance
the quality of your food service operation and make it an attractive
alternative to the competition.
PART 1-"RECEIVING,
PLANNING AND PREPARATION"
These 3 modules cover selecting, receiving, storing, preparing
and serving foods from a quality and safety point of view. Designed
for food service personnel from chefs to on-line workers.
1. "Receiving"
Show the steps to take during delivery, receiving and storage
to assure that you got what you ordered and it is in good condition.
2. "Production
Planning"
Covers menus, record keeping, listening to your customers, choosing
the products you sell, determining how much to prepare and how
it will be displayed.
3.
"Preparation"
Deals with batch cooking, holding hot and cold foods, preparation
planning and recipe evaluation.
This program was
developed by industry professionals.
Included are one instructor's manual and one student
workbook. This program has been approved for in service training
or CEU credit.
Original Price- $249.00
Now only $149.00
