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Lecture Purchasing for Chefs: Chapter 4 - Feinstein, Stefanelli
Chapter 4 - Purchase orders: How much stuff should i buy? This chapter’s objectives are to: Discuss the consequences of over-and underordering, calculate acceptable order sizes, ep weight, and edible product yield, examine and diagnose causes of product loss, prepare sales forecasts needed to enhance the accuracy of purchasing decisions.
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Lecture Purchasing for Chefs: Chapter 5 - Feinstein, Stefanelli
Chapter 5 - Purchase prices: How do i get the best deal? This chapter’s objectives are to: Describe the concept of value and its dimensions, understand the relationship among AP price, EP cost and value, cost out standardized recipes.
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Lecture Purchasing for Chefs: Chapter 6 - Feinstein, Stefanelli
Chapter 6 - Ordering process: How do i actually buy this stuff? This chapter’s objectives are to: Categorize products before ordering, determine the optimal order size for products, choose an ordering approach aligned with the organization’s needs, negotiate an ordering system with chosen purveyors, prepare purchase records.
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Lecture Purchasing for Chefs: Chapter 7 - Feinstein, Stefanelli
Chapter 7 - Inventory control: How do i keep track of all this stuff? This chapter’s objectives are to: Set up an inventory control system, know how product specifications and standardized recipes contribute to inventory control systems, determine how much inventory an operation should keep on hand,...
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Lecture The bar and beverage book (5th Edition): Chapter 1 - Costas Katsigris, Chris Thomas
Chapter 1 - The beverage industry, yesterday and today. 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 The bar and beverage book (5th Edition): Chapter 2 - Costas Katsigris, Chris Thomas
Chapter 2 - Responsible alcohol service. 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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Lecture The bar and beverage book (5th Edition): Chapter 3 - Costas Katsigris, Chris Thomas
Chapter 3 - Creating and maintaining a bar business. This chapter will help you: Develop an overall concept and tailor it to meet the needs and desires of a particular clientele; study the market, choose an appropriate location, and determine financial feasibility; plan an atmosphere and décor suitable to a concept and its intended clientele;...
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Lecture The bar and beverage book (5th Edition): Chapter 4 - Costas Katsigris, Chris Thomas
Chapter 4 - Bar equipment. This chapter will help you: Plan a complete pouring station, choose among various methods of measuring and pouring liquors and carbonated mixers, determine the kind of ice and the size of the ice machine, install the required equipment for washing glasses,...
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Lecture The bar and beverage book (5th Edition): Chapter 5 - Costas Katsigris, Chris Thomas
Chapter 5 - The beverages - spirits. This chapter will help you: Distinguish between fermented and distilled beverages, select the types and price ranges of spirits, define “proof” and relate it correctly to alcohol content, understand the variables in distillation and their importance to the finished product,...
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Lecture The bar and beverage book (5th Edition): Chapter 6 - Costas Katsigris, Chris Thomas
Chapter 6 - Wine appreciation. This chapter will help you: Classify wines according to type and recognize their distinguishing characteristics; learn about the grapes used to make wine, and the winemaking process; familiarize yourself with the world’s leading wine regions and the types of wine they produce.
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Lecture The bar and beverage book (5th Edition): Chapter 7 - Costas Katsigris, Chris Thomas
Chapter 7 - Wine sales and service. This chapter will help you: Learn how to taste a wine so that you can adequately assess its characteristics and describe them to customers, create a wine list by selecting and pricing the wines you want to sell, train your service staff to recommend and serve wines, increase your wine sales, open and store wine properly.
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Lecture The bar and beverage book (5th Edition): Chapter 8 - Costas Katsigris, Chris Thomas
Chapter 8 - Beer. This chapter will help you: Understand the market trends affecting today’s brewing industry, learn how beer is made and the role of each of its ingredients, recognize and describe the various types and styles of beer, learn how to take proper care of a draft-beer system and why each step is important, learn to properly store canned and bottled beer, correctly choose and clean beer glasses, sell beer profitably in a bar or restaurant setting, train and motivate staff members to sell beer.
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Lecture The bar and beverage book (5th Edition): Chapter 9 - Costas Katsigris, Chris Thomas
Chapter 9 - Sanitation and bar setup. This chapter will help you: Set, teach, and maintain sanitation standards, bar stock, and routines; train employees to determine the mixes, garnishes, condiments, and accessories needed, and handle glasses and ice properly; set up and close the cash register and train employees to do so; coach employees in behind-the-bar behavior.
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Lecture The bar and beverage book (5th Edition): Chapter 10 - Costas Katsigris, Chris Thomas
Chapter 10 - Mixology, part one. This chapter will help you: Understand all drink components and their relationship, decide on the method, equipment ingredients used for each drink, know how ingredients are measured, explain and demonstrate various mixing methods.
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Lecture The bar and beverage book (5th Edition): Chapter 11 - Costas Katsigris, Chris Thomas
Chapter 11 - Mixology, part two. This chapter will help you: Explain and demonstrate methods of drink mixing, frozen and ice-cream-based drinks; understand how to prepare cocktails from families; take drink orders accurately, fill them efficiently, and train others to do so; develop a suitable drink menu for a limited-menu bar; create signature (specialty) drinks.
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Lecture The bar and beverage book (5th Edition): Chapter 12 - Costas Katsigris, Chris Thomas
Chapter 12 - Employee management. This chapter will help you: Become familiar with the types of jobs in the beverage industry, write job descriptions and interview applicants, develop effective training programs, schedule personnel to meet daily needs, supervise employees to avoid legal pitfalls, meet federal and state compensation and record-keeping requirements,...
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Lecture The bar and beverage book (5th Edition): Chapter 13 - Costas Katsigris, Chris Thomas
Chapter 13 - Purchasing, receiving, storage, and inventory. This chapter will help you: Decide what to buy, what to look for in competitive buying; establish par stock for each; know the functions and relationships of purchase orders, invoices, and credit memos; store each type of beverage properly, efficiently, and safely;...
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Lecture The bar and beverage book (5th Edition): Chapter 14 - Costas Katsigris, Chris Thomas
Chapter 14 - Planning for profit. 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 The bar and beverage book (5th Edition): Chapter 15 - Costas Katsigris, Chris Thomas
Chapter 15 - Managing your bar business. 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 The bar and beverage book (5th Edition): Chapter 16 - Costas Katsigris, Chris Thomas
Chapter 16 - Regulations. This chapter will help you: Research your state and local regulations; meet licensing, registration, and code requirements; buy your beverages from licensed suppliers; avoid illegal relationships with suppliers; observe laws; check product labels for legitimacy; avoid illegal advertising; train employees.
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Lecture American regional cuisine – Chapter 2: The cuisine of the Mid-Atlantic
The Mid-Atlantic region, with its mild climate, abundance of river valleys with rich soil, and extensive coastline, was a perfect environment for the orchards and farms established by the early settlers who emigrated to American from England, Germany, the Netherlands, and other Western European countries. People from all over the world who have been attracted to the large cities of the Mid-Atlantic have, over the years, played an important role in the cuisine of this region.
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Lecture American regional cuisine – Chapter 3: The cuisine of the South
Southern hospitality: Big family Sunday dinners, fish frys and fish boils, barbecues, oyster roasts, and public feasts.Throughout the region’s history, Southern hospitality has meant open doors, welcoming smiles, and a feast for family, friends, and strangers. Southern cooking came from a blend of English, Native American, and African influences, with a mix of French and Spanish. Today it represents the comfort food that has survived the conflicts of an emerging nation.
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Lecture American regional cuisine – Chapter 4: Floribbean cuisine
Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooking styles.The fresh flavors, combinations, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands. Regional chefs often make a commitment to using locally grown foods and the fish and seafood of the abundant fresh and salt waters of the area.
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Lecture American regional cuisine – Chapter 5: Louisiana’s Cajun and Creole cuisines
Louisiana has been described as a “cultural gumbo” in which each of the different ingredients is identifiable, yet all have blended, affecting each other. A complex blend of Native American, French, Spanish, German, English, African, and Italian influences creates a unique regional culture.These people have merged to become the Cajuns and Creoles - the source of Louisiana’s culinary heritage.
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Lecture American regional cuisine – Chapter 6: The cuisine of the central plains
Known as the land of milk and grain, the Central Plains are the breadbasket and main source of food crops for the United States.The region includes the corn belt and the wheat belt, and has a long history during which cattle “kingdoms” reigned. Expertise in dairy farming has resulted in innovative and extensive cheese making.
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Lecture American regional cuisine – Chapter 7: Texas and tex-mex cuisine
Big as Texas. A state that is as large as all of New England, New York, Pennsylvania, Ohio, and Illinois combined,Texas has served under six flags and reflects a culture that includes cowboys, rodeos, and ten-gallon hats. It is a region that bred a cuisine described as the only food that is truly native to the United States. A cooking style that merges the Texas and Mexican cultures, Tex-Mex cooking was originally regarded as a poor man’s Mexican food based on corn, pinto beans, tomatoes, and chiles.
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Giáo trình Văn hóa ẩm thực
Giáo trình “ Văn hóa ẩm thực” ra đời nhằm cung cấp cho người học một số kiến thức cơ bản nhất, phổ biến nhất về văn hóa ẩm thực Việt Nam cũng như các nền văn hóa ẩm thực quan trọng đối với du lịch Việt Nam như văn hóa ẩm thực Trung Quốc, Nhật Bản, Hàn Quốc, các nước Đông Nam Á, các nước khu vực Tây Á, Pháp, Anh, Mỹ, Nga.
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Lecture Professional cooking (6/e): Chapter 1 - Wayne Gisslen
Chapter 1 - The food service industry. This chapter gives you a brief overview of modern food service, including how it got to where it is today and where it is headed. After reading this chapter, you should be able to: Name and describe four major developments that have significantly changed the modern food service industry in the twentieth century, identify seven major stations in a classical kitchen, explain how the size and type of an operation influence the organization of the modern kitchen,...
8/30/2018 5:29:32 AM +00:00
Lecture Professional cooking (6/e): Chapter 2 - Wayne Gisslen
Chapter 2 - Sanitation and safety. In this chapter you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food.
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Lecture Professional cooking (6/e): Chapter 3 - Wayne Gisslen
Chapter 3 - Tools and equipment. This chapter introduces you to the most commonly used equipment in food service kitchens. It cannot, in this short space, serve as an operating manual for every model of every machine you will use. It cannot take the place of demonstration by your instructor and of actual experience.
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