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Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 1 - Jose Sanchez
This chapter presents the following content: Guidelines for selecting equipment, renting vs. leasing, warranty vs. guarantee, standard equipment, equipment analysis, hints for completing the foodservice equipment analysis.
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Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 2 - Jose Sanchez
This chapter examines the nature of the cost/volume/profit relationships. An understanding of these relationships is the key to fully comprehending cost control in food and beverage operations. The following examples illustrate the nature of the cost/profit/volume relationship.
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Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 3 - Jose Sanchez
This chapter will help you: Create and use a workable business plan for a bar, determine the worth of your business, position your business favorably in relation to your competitors’ businesses, create an atmosphere and menus, attract customers through marketing activities, use pricing as a merchandising tool.
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Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 4 - Jose Sanchez
This chapter will help you: Establish a profit goal for a bar business; prepare a budget; price drinks on the basis of beverage cost; use an income statement; forecast cashflow; calculate a break-even point; standardize drink size, recipes, and glassware; establish a control system; use par stock as a control tool; establish a system of sales records and cash control.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 1
Learning objectives of this chapter include: Define the terms “purchasing,” “selection,” and “procurement.”, distinguish between commercial and noncommercial hospitality operations, differentiate purchasing functions in different types of hospitality operations.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 2
Learning objectives of this chapter include: Determine a buying plan by selecting a single supplier or bid buying, explain additional criteria used when choosing suppliers, describe the relationship between suppliers and buyers, describe the relationship between salespersons and buyers.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 3
Today, many forms of technology are available to assist suppliers and buyers transact effectively with each other. Those who decide to use these tools can considerably streamline the cycle of purchasing, distribution, receiving, storage, issuing, and product usage. Many of these tools are becoming a vital part of the procurement process.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 4
Learning objectives of this chapter include: Outline the distribution system in the hospitality industry, explain the economic values added to products and services as they journey through the channel of distribution, evaluate the determination of optimal values and supplier services in the hospitality industry.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 5
Learning objectives of this chapter include: Identify the economic forces that effect the channel of distribution, identify the political forces that effect the channel of distribution, identify the legal restrictions that effect the channel of distribution, identify the technological advances that effect the channel of distribution.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 6
Learning objectives of this chapter include: Describe the purchasing activities in a hospitality operation, determine the purchasing requirements of a hospitality operation using value analysis and make-or-buy analysis, outline the objectives of the purchasing function and the potential problems that buyers encounter when pursuing those objectives.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 7
Learning objectives of this chapter include: Describe the methods used to plan and organize the purchasing activities of a hospitality operator, recognize the issues involved in administering purchasing activities, explain the advantages and disadvantages of centralized purchasing.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 8
Learning objectives of this chapter include: Distinguish between a job description and job specification, describe the buyer’s relationship with others in the hospitality organization, summarize the skills and qualities typically sought after in a hospitality buyer,...
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 9
Learning objectives of this chapter include: Give examples of information that should be included on purchase specifications, create a purchase specification, identify factors that influence the information included on purchase specifications,...
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 10
Learning objectives of this chapter include: Calculate the correct order quantities and order times using the par stock, Levinson, and theoretical methods; determine the optimal inventory level; explain the benefits and problems of using only the theoretical method for determining inventory levels.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 11
Learning objectives of this chapter include: Explain how purchase prices influence buyers, describe how suppliers determine their purchase prices, identify methods buyers employ to reduce purchase prices,...
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 12
Learning objectives of this chapter include: Describe and differentiate the tenets of cash management, identify the major objective of a payment policy, critique the costs of paying sooner than necessary and of paying too late, compare and contract the bill-paying procedures that can be employed by hospitality operators.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 13
Learning objectives of this chapter include: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use, list important storage-management practices that small hospitality operators should follow.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 14
Learning objectives of this chapter include: Describe the essentials of effective receiving, generate an invoice and describe its use, sequence typical invoice receiving procedures, provide examples of other receiving methods, summarize good receiving practices, recall methods that reduce receiving costs.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 15
Learning objectives of this chapter include: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use,...
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 16
Learning objectives of this chapter include: Discuss current employee theft statistics, describe the security problems associated with the purchasing function, identify methods used to prevent security problems related to purchasing, create a process to reduce theft and pilferage in a hospitality operation.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 17
Learning objectives of this chapter include: Explain the selection factors for fresh produce, including government grades; describe the process of purchasing, receiving, storing and issuing fresh produce; create product specifications for fresh produce; provide examples of quality traits in several fresh produce items.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 18 (cont)
Learning objectives of this chapter include: Explain management considerations surrounding the selection and procurement of processed produce and other grocery items, identify the selection factors for processed produce and other grocery items, including government grades.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 18
Learning objectives of this chapter include: Provide examples of dairy product substitutes, identify the minimum fat contents of several dairy products, differentiate homogenization from pasteurization,...
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 19
The most important egg purchasing considerations center on determining what hospitality operations want and which type of product is best suited to their needs. Purchasing fresh shell eggs is a relatively easy task. Buying processed eggs, whether frozen, dried, or imitation eggs, or preprepared egg products, can be more of a challenge.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 20
Learning objectives of this chapter include: Define poultry and list commonly purchased poultry products; explain the selection factors for poultry, including government grades; create product specifications for poultry; describe the process of purchasing, receiving, storing, and issuing poultry.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 21
Learning objectives of this chapter include: Explain additional criteria used when choosing suppliers, describe the relationship between suppliers and buyers, describe the relationship between salespersons and buyers.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 22
Learning objectives of this chapter include: Determine the purchasing requirements of a hospitality operation using value analysis and make-or-buy analysis, outline the objectives of the purchasing function and the potential problems that buyers encounter when pursuing those objectives.
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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 23
Learning objectives of this chapter include: Illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use, list important storage-management practices that small hospitality operators should follow.
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Lecture In the hands of a baker: Chapter 1 - The Culinary Institute of America
This chapter will help you: Learn the historical importance of alcohol in religious rites, learn about how wine, beer, and distilled spirits were created, trace the history of the tavern in Europe and America and recount the role that taverns played in the American Revolution,...
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Lecture In the hands of a baker: Chapter 2 - The Culinary Institute of America
This chapter will help you: Understand the effects of alcohol in the human body, understand the impact of alcoholism in today’s society, become familiar with the alcohol-related laws, learn the importance of responsible alcohol service,...
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