Go to chapter Intro to Food & Beverage Operations
Practice test: Intro to Food & Beverage Operations
Go to chapter Feasibility Planning for the Restaurant Industry
Practice test: Feasibility Planning for the Restaurant Industry
Go to chapter Marketing Fundamentals for Restaurants
Practice test: Marketing Fundamentals for Restaurants
Go to chapter Menu Planning Basics
Practice test: Menu Planning Basics
Go to chapter Food & Beverage Costs & Purchasing
Practice test: Food & Beverage Costs & Purchasing
Go to chapter Food & Beverage Pricing Methods
Practice test: Food & Beverage Pricing Methods
Go to chapter Food & Beverage Storage
Practice test: Food & Beverage Storage
Go to chapter Inventory Control for Food & Beverage Services
Practice test: Inventory Control for Food & Beverage Services
Go to chapter Restaurant Food Production
Practice test: Restaurant Food Production
Go to chapter Food Preparation Basics
Practice test: Food Preparation Basics
Go to chapter Food Preparation Safety
Practice test: Food Preparation Safety
Go to chapter Types of Restaurant Service
Practice test: Types of Restaurant Service
Go to chapter Restaurant Service Overview
Practice test: Restaurant Service Overview
Go to chapter Serving Alcoholic Beverages
Practice test: Serving Alcoholic Beverages
Go to chapter Restaurant Design & Equipment Selection
Practice test: Restaurant Design & Equipment Selection
Go to chapter Financial Management for Food Service
Practice test: Financial Management for Food Service
Go to chapter Food & Beverage Industry Trends
Practice test: Food & Beverage Industry Trends
Ch 18. Required Assignments for Hospitality 309 | ||
---|---|---|
Lesson 1 – Food & Beverage Service & Operations: Assignment 1 – Presentation | ||
Lesson 2 – Food & Beverage Service & Operations: Assignment 2 – Research Paper |
Go to chapter Required Assignments for Hospitality 309