General Information
Path:
Identify elements of a successful organized food service operation in relation to time, energy, money, and space and customer service (role of management; importance of labor costs/food costs; use of computers).
Related Courses
| Course Number | Course Title |
| 8800540: | Culinary Arts 4 (Track 1) (Specifically in versions: 2024 and beyond (current)) |
Related Resources
Lesson Plan
| Name | Description |
| Cafe Faces Rising Food Costs: | Using the case study, “Facing Rising Food Costs,” students will identify the expenses for a business and develop effective cost-cutting procedures.
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Text Resources
| Name | Description |
| Case Study: Today’s Special: Dietary Restrictions: | Using this case study, the students will be able to answer the question "When preparing a menu for an older population, what are the primary considerations? |
| Case Study: Facing Rising Food Costs: | Using this Case Study, students will answer the question, "How can a food service establishment respond to rising food costs without negatively impacting sales? |