Fall%202010%20Course%20Module-1

Fall%202010%20Course%20Module-1 - Advanced Food Management...

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Unformatted text preview: Advanced Food Management Policies and Procedures Manual FSS 4234 Fall 2010 Florida International University School of Hospitality and Tourism Management Thursday Sc 52 Friday Sc 53 8:00 AM-3:15 PM Professor Michael Moran Table of Contents Introduction 1 Operating Procedures and policies........................................................................................................2 Attendance and tardiness................................................................................................3,4 Dress code and items required for class............................................................................5 Group selection....................................................................................................................6 Grading................................................................................................................................6 Menu Planning....................................................................................................................7 Communication...................................................................................................................7 Overview 8 Description of management positions...................................................................................................9 Menu development...............................................................................................................................10 Food presentation.................................................................................................................................11 Marketing and ticket sales...................................................................................................................12 Reservations 12 Requisitioning and food cost................................................................................................................13 Dining room standards.........................................................................................................................19 Team position chart..............................................................................................................................21 Schedule and dates...............................................................................................................................21 Required documents and assignments...........................................................................................22-24 Themes and suggested proteins ...............................................................................................................................................................
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Fall%202010%20Course%20Module-1 - Advanced Food Management...

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