Reference no: EM133182736

Ch. 9 Competencies 

1. Explain how production planning  Karen help food service operations to meet and exceed guest expectations.  (p. 211-214)
2. Identify the major functions and basic principles of food production.  (p. 215- 217) 
3. Describe proper preparation and cooking methods for fruits and vegetables. (p.217- 222)
4. Identify and describe the four common characteristics of meat and poultry, and summarize their cooking considerations and methods. (p.222- 225)
5. Describe cooking considerations when preparing fish, eggs, and dairy products. (p.225-228)
6. List common ingredients used in preparing baked products, and explain the effects each has on the finished product. (p.229-230)
7. Describe how to meet or exceed guests expectations when making and serving coffee and tea. (p.230-231)
8. Describe what food operations can do to help protect the environment, and out line managers primary concerns during food and beverage production, including various control activities used to address these concerns. (p.231-234) 

Reference: Management of Food and Beverage Operations sixth edition by Jack D. Ninemeier