chapter 1 summary.docx - Edwin F Torres Chapter 1 the foodservice industry today Summary There are 2 main division on a food service operation one is

chapter 1 summary.docx - Edwin F Torres Chapter 1 the...

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Edwin F Torres Chapter 1 the foodservice industry today Summary: There are 2 main division on a food service operation one is the commercial were the operations operates for profit earnings. The second division is the noncommercial where it operates on a administrative budget. The commercial segment is divided into fast food operations, casual dining and fine dining were money is the main goal of these establishments. On the noncommercial segments, such as hospitals, retirement homes and jails they do not want a profit out of serving food to the people. This chapter also talks about the culinary trends of the year 2014 such as farm to table and healthy eating habits for the kids and people with diseases. Cost
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Unformatted text preview: control is the process used by managers to regulate cost and avoid going against excessive costs. The principle component of all these costing is he menu. From the concept and the menu is where everything starts and that’s when the cycle of costing begins over and over. Need to know: From where and to who we should buy our products? How can we trust our purveyors and how it will affect the restaurant or establishment? Once I figure out my menu how my previous questions will it affect on the long run the industry?...
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  • Fall '16
  • Kelly Wolfe
  • Nutrition, fine dining, Edwin F Torres

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