Reference no: EM133038018
MODULE Food and Beverage Services
About this Assignment Production, which comprises everything from the processing of meats and packaged foods to the creation of alcoholic and non-alcoholic beverages, is a major aspect of food and beverageindustry. In this course, you learned about various topics in production, including food and beverage purchasing, food preparation and safety, menu planning, and equipment selection.
Research and provide information on the topics outlined below
1. Identify and describe factors that a new food and beverage operation must consider when selecting fruit, vegetables, beef, poultry, fish, wheat and baking products, and other foods. Explain how selection factors impact operational costs and menu prices.
2. Describe spices and seasonings used in the cooking
3. Draw a table' D'hote cover
4. Give an example of a recipe log of five major cocktails prepared in the bar, including preparation method, service glass and appropriate garnishes.