Foodservice Management Practices



Foodservice Management Practices WVEIS Code 1958

This class will further prepare students in the ProStart program to understand the responsibilities of a manger in the foodservice industry. The HACCP system of sanitation, workplace safety, employment laws, standards, and regulations will be considered from the manager’s perspective. Ordering of foods, production sheets, scheduling, menu planning, costing out dishes, etc. will be practiced. Students will address food-handling procedures, monitoring techniques and record keeping procedures.

Standard 1: Concepts in Foodservice Management (1958.S.1)

Students will define the concepts of foodservice management.

Concepts in Foodservice Management Objectives

Students will:

1958.1.1 List the qualities of an effective manager.

1958.1.2 Define leadership.

1958.1.3 Create an effective managers time management profile.

1958.1.4 Explain the role of communication in a foodservice operation.

1958.1.5 Illustrate the management structure in a food production and service operation.

1958.1.6 Demonstrate the use of different types of foodservice computerized point-of-sale software programs.

1958.1.7 Compute, food, beverage and labor cost percentages.

1958.1.8 Create a profit and loss statements.

1958.1.9 Explain the role of forecasting and breakeven analysis used in foodservice operations.

1958.1.10 Discuss the process used in determining purchasing decisions.

1958.1.11 List the criteria used for inspecting food at delivery.

1958.1.12 Demonstrate effective inventory control procedures using an inventory control tracking system.

1958.1.13 Explain the importance of portion control and list ways to minimize waste in an operation.

Standard 2: Responsibilities of a Manager (1958.S.2)

Students will explain a manager’s role in supervising employees.

Responsibilities of a Manager Objectives

Students will:

1958.2.1 List and explain the challenges that managers face daily.

1958.2.2 Describe the process used in employee selection including job description, job applications and interviewing skills.

1958.2.3 Participate in a mock interview role play.

1958.2.4 Define the terms positive reinforcement and mentorship.

1958.2.5 Explain the standards of conduct manager’s use in supervising employees.

1958.2.6 Create an employee work schedule.

1958.2.7 Identify the criteria used when evaluating employees.

Standard 3: Managing a Foodservice Facility (1958.S.3)

Students will possess a through knowledge of effectively managing a foodservice facility.

Managing a Foodservice Facility Objectives

Students will:

1958.3.1 Describe how workplace design impacts employees’ performance and success in a foodservice operation.

1958.3.2 Explain the two elements of an effective work area.

1958.3.3 List the six loss prevention factors.

1958.3.4 Identify management’s responsibility for implementing loss prevention factors.

1958.3.5 Explain the importance of effective equipment handling, maintenance and repairs.

1958.3.6 Conduct a commercial kitchen inspection.

1958.3.7 Explain the considerations of a foodservice operations when purchasing business and facility insurance.

Standard 4: Menu Planning (1958.S.4)

Students will possess a thorough knowledge of menu planning, organization, design and pricing.

Menu Planning Objectives

Students will:

1958.4.1 List basic menu planning principles.

1958.4.2 Summarize the factors that influence a menu.

1958.4.3 Describe the menu types and their advantages and disadvantages.

1958.4.4 Outline the Truth-In-More Guidelines.

1958.4.5 Develop a list of effective menu item descriptions.

1958.4.6 Identify the element that influences menu style and design.

1958.4.7 Contrast basic menu formats.

1958.4.8 Describe the basic menu categories and how they are organized.

1958.4.9 Identify and discuss the influences that affect menu pricing.

1958.4.10 Use the factor method and markup-on-cost method of pricing.

1958.4.11 Contrast the competitors’ pricing method with the psychological pricing method.

1958.4.12 Create a menu for a foodservice operation incorporating; menu influences, menu type, menu style and design, menu format, types of meals to be served, menu categories, and menu pricing considerations.

Standard 5: Foodservice Marketing Principles (1958.S.5)

Students will understand foodservice marketing principles.

Foodservice Marketing Principles Objectives

Students will:

1958.5.1 Explain the purpose of marketing a foodservice operation.

1958.5.2 Describe the three types of business ownerships and list advantages and disadvantages.

1958.5.3 Analyze location, customer base, competition and trends used to develop a marketing strategy.

1958.5.4 Describe how positioning, atmosphere and customer needs influence marketing.

1958.5.5 Develop a position statement for a restaurant.

1958.5.6 Contrast advertising and publicity.

1958.5.7 Design an ad for a restaurant.

1958.5.8 Identify advantages and disadvantages of direct marketing.

1958.5.9 Develop a customer comment card.

Standard 6: Foodservice Standards and Regulations (1958.S.6)

Students will discuss foodservice standards and regulations.

Foodservice Standards and Regulations Objectives

Students will:

1958.6.1 Outline the standards of quality used to evaluate food.

1958.6.2 Identify the various government agencies that regulate the foodservice industry and explain their roles.

1958.6.3 Describe food grading and food inspection and why they are used.

1958.6.4 Identify industry standards for handling food safely.

Standard 7: Employment Laws (1958.S.7)

Students will possess a thorough knowledge of employment laws.

Employment Laws Objectives

Students will:

1958.7.1 Identify and describe the laws related to worker’s rights and their safety in a foodservice operation.

1958.7.2 Define discrimination, sexual harassment, The Americans with Disability Act and how they affect all public and private employers.

1958.7.3 Create a chart listing the employment laws and their provisions.

1958.7.4 Discuss the three laws that all foodservice workers should be aware of and the rights that each law protects.

1958.7.5 Use the Internet and research a court case about worker’s compensation.

Standard 8: Safety (1958.S.8)

Students will explain why safety is everyone’s responsibility.

Safety Objectives

Students will:

1958.8.1 Identify work place safety guidelines and equipment.

1958.8.2 Outline the eight ways to prevent fires.

1958.8.3 Create a chart identifying class of fire, type of flammable materials and the type of extinguisher.

1958.8.4 Demonstrate using a fire extinguisher.

1958.8.5 Demonstrate fire emergency procedures to be used in the event of fire.

1958.8.6 Compile a list of emergency phone numbers.

1958.8.7 Describe first aid measures for burns and wounds.

1958.8.8 List eight ways to prevent falls.

1958.8.9 Define Heimlich Maneuver and Cardiopulmonary Resuscitation (CPR).

1958.8.10 Demonstrate the Heimlich Maneuver and CPR.

1958.8.11 Perform a safety audit in a commercial kitchen.

Standard 9: Sanitation (1958.S.9)

Students will describe the various sanitation challenges and issues.

Sanitation Objectives

Students will:

1958.9.1 Compare sources of cross contamination and direct contamination.

1958.9.2 Identify biological, chemical, and physical hazards and define each.

1958.9.3 Create a list of foodborne illness, their symptoms and the foods involved.

1958.9.4 Outline the necessary procedures to be followed when responding to a foodborne illness outbreak.

1958.9.5 Describe the function of a sound pest management program.

1958.9.6 Create a safety manual for a foodservice operation.

Standard 10: Safe Food-Handlers (1958.S.10)

Students will describe the requirement of safe food-handlers.

Safe Food-Handlers Objectives

Students will:

1958.10.1 Demonstrate appropriate grooming practices for the workplace.

1958.10.2 Explain when and why gloves are used in the workplace.

1958.10.3 Demonstrate proper hand washing procedures.

Standard 11: HACCP (1958.S.11)

Students will explain the purpose of a HACCP system.

HAACP Objectives

Students will:

1958.11.1 Define HACCP.

1958.11.2 List and explain the seven steps necessary in setting up a HACCP system.

1958.11.3 Identify food safety hazards.

1958.11.4 Describe the purpose of a critical control point.

1958.11.5 Create a HACCP analysis chart, illustrating the flow of food with potential hazards, control points and corrective actions.

1958.11.6 List and explain ways to control hazards in a foodservice operation.

1958.11.7 Chart the safe internal cooking temperatures and times for poultry, meats, fish and eggs.

1958.11.8 Explain the role of thermometers in keeping food safe.

1958.11.9 Demonstrate how to calibrate a thermometer.

Standard 12: Flow of Food (1958.S.12)

Students will learn to identify and safely evaluate the flow of food in a foodservice establishment.

Flow of Food Objectives

Students will:

1958.12.1 Explain why it is important to inspect all food products for damage and spoilage when they are received.

1958.12.2 Identify the potential problem areas when receiving food.

1958.12.3 Outline the twelve general preparation and cooking guidelines.

1958.12.4 Describe correct procedures for holding foods, serving foods, cooling foods and reheating foods.

1958.12.5 Demonstrate the proper procedure for setting up a three bowl sink for manual dishwashing.

1958.12.6 List types of sanitizers and their advantages and disadvantages.

1958.12.7 List the general guidelines to be followed when operating a commercial dishwasher.

1958.12.8 Demonstrate the proper way to clean and maintain a commercial dishwasher.

1958.12.9 Create a safety poster illustrating where potential problems can occur in receiving, storing, preparing, cooking, holding and serving food.

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