FOUNDATIONS - National Restaurant Association

F O U N DAT I O N S

OF RESTAURANT MANAGEMENT & CULINARY ARTS

TABLE OF CONTENTS

Chapter

Title

Chapter

Title

1

Welcome to the Industry

1

Introduction to Marketing

2

Career Opportunities

2

Menu Management

3

Professional Expectations

3

Eggs and Dairy Products

4

Communication Skills

4

Breakfast Cookery

5

Beginning Your Career

5

Fruits

6

Introduction to Food Safety

6

Vegetables

7

Hygiene and Cleanliness

7

Potatoes, Grains, and Pasta

8

The Safe Flow of Food

8

Introduction to Cost Control

9

Risk Management

9

Food Costing

10

Workplace Safety Procedures

10

Labor Costing

11

Foodservice Equipment

11

Purchasing

12

Knives and Smallwares

12

Building Successful Teams

13

Kitchen Basics

13

Sustainability

14

Culinary Math

14

Introduction to Nutrition

15

Salads

15

Building Healthful Menus

16

Sandwiches and Pizza

16

Meat

17

Stocks, Sauces, and Soups

17

Poultry

18

Cooking Methods

18

Seafood

19

Introduction to Baking

19

Yeast Breads

20

Principles of Great Service

20

Cakes and Pies

21

Front-of-House Basics

21

Desserts

22

Introduction to Management

22

Plating and Garnishing

?2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

1

Foundations of Restaurant Management and Culinary Arts, 2e

Level 1 Learning Objectives

Chapter 1: Welcome to the Industry

1.1

Identify the two segments of the restaurant and foodservice industry, and give examples of businesses in each

of them.

1.2

Categorize the types of businesses that make up the hospitality, lodging, and tourism industries, and identify

their foodservice opportunities.

1.3

Outline the growth of the hospitality industry throughout the history of the Unites States.

Chapter 2: Career Opportunities

2.1

Identify the two major categories of jobs in the restaurant and foodservice industry.

2.2

Identify skills needed by foodservice professionals.

2.3

Identify career opportunities in the restaurant and foodservice industry.

2.4

List factors for maintaining health and wellness throughout a restaurant or foodservice career.

Chapter 3: Professional Expectations

3.1

Define professionalism, and explain what it means to hospitality professionals.

3.2

Understand the importance of personal appearance and grooming standards to your employment.

3.3

Recognize the connections between your professional life and your personal life.

3.4

List the basic expectations that employers have for an employee in a foodservice setting.

3.5

Explain the concept of teamwork.

3.6

Describe ethics, and explain their importance to the restaurant and foodservice industry.

3.7

Identify the benefits of diversity to a workplace.

3.8

Explain how stereotypes and prejudices can negatively affect working together.

3.9

Identify how employees¡¯ roles and jobs impact an organization¡¯s mission and goals.

3.10 Outline the steps to resigning from a job.

?2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

2

Foundations of Restaurant Management and Culinary Arts, 2e

Chapter 4: Communication Skills

4.1

Describe the communication process.

4.2

Identify obstacles to effective communication, and explain how to prevent them.

4.3

Demonstrate effective listening skills.

4.4

Demonstrate effective speaking skills.

4.5

Demonstrate effective writing skills.

4.6

Describe interpersonal communication in the workplace.

Chapter 5: Beginning Your Career

5.1

Outline a plan for an effective job search.

5.2

Read and complete a job application form.

5.3

List the steps to an effective job interview.

5.4

Identify the differences between closed- and open-ended questions in interviews.

5.5

Explain the follow-up steps for a job interview.

5.6

Define and give examples of an employee assessment test.

5.7

Outline the steps to choosing a college or trade school, and identify resources for answering those questions.

5.8

List ways to find and apply for scholarships.

Chapter 6: Introduction to Food Safety

6.1

Define what a foodborne-illness outbreak is, and list the costs associated with one.

6.2

Recognize risks associated with high-risk populations.

6.3

Identify factors that affect the growth of pathogens (FAT TOM).

6.4

Identify characteristics of TCS food and list examples.

6.5

Identify ways food becomes unsafe.

6.6

Identify the most common allergens and methods for preventing allergic reactions.

6.7

Recognize the need for food defense systems.

6.8

Identify government agencies that regulate the restaurant and foodservice industry.

?2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

3

Foundations of Restaurant Management and Culinary Arts, 2e

Chapter 7: Hygiene and Cleanliness

7.1

List personal behaviors that can contaminate food.

7.2

List the steps to proper handwashing, and identify when hands should be washed.

7.3

Identify proper personal hygiene practices and appropriate work attire.

7.4

Identify ways to handle ready-to-eat food safely.

7.5

Identify when food handlers should be prevented from working around food or from working in the operation.

7.6

Explain how to maintain a clean and sanitary operation.

7.7

Outline procedures for cleaning and sanitizing tools and equipment.

7.8

Identify factors that affect the effectiveness of sanitizers.

7.9

List the elements of a master cleaning schedule.

7.10 Outline procedures for managing pests.

Chapter 8: The Safe Flow of Food

8.1

Identify ways to prevent cross-contamination.

8.2

Identify ways to prevent time-temperature abuse.

8.3

List the steps for calibrating a bimetallic stemmed thermometer using the ice-point method.

8.4

Identify characteristics of an approved food source.

8.5

Identify criteria for accepting or rejecting food during receiving.

8.6

Outline procedures for storing food.

8.7

Outline procedures for preparing and cooking various TCS food.

8.8

Outline procedures for holding, cooling, and reheating TCS food.

8.9

Identify ways to handle food ready for service.

8.10 Outline procedures for preparing and serving food for off-site service.

8.11 Explain what a food safety management system is and why it¡¯s important.

?2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

4

Foundations of Restaurant Management and Culinary Arts, 2e

Chapter 9: Risk Management

9.1

State who is legally responsible for providing a safe environment and ensuring safe practices.

9.2

Define the role of Occupational Safety and Health Administration regulations.

9.3

State the Hazard Communication Standard requirements for employers.

9.4

List the requirements for storing hazardous chemicals in an operation.

9.5

Explain the importance of general safety audits and safety training.

9.6

List the steps in an accident investigation.

9.7

Explain the purpose of an emergency plan.

9.8

Define the terms harassment-free environment and mutually respectful workplace.

9.9

List guidelines for handling harassment claims.

Chapter 10: Workplace Safety Procedures

10.1

Describe various types of protective clothing, footwear, and equipment used in a foodservice setting.

10.2

Identify hazards that contribute to accidental fires.

10.3

Classify various types of fires and fire extinguishers.

10.4

Outline the actions to take in the event of a fire in a foodservice setting.

10.5

Identify procedures for preventing burns.

10.6

Identify procedures for preventing slips, trips, and falls in a foodservice operation.

10.7

Outline the procedure for cleaning up spills on floors.

10.8

Demonstrate how to use ladders safely.

10.9

Demonstrate proper lifting and carrying procedures to avoid injury.

10.10 Outline basic first aid concepts and procedures.

10.11 Identify external threats to an operation, and list ways to protect against them.

?2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

5

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