Chapter 10 – Food and Beverage Services

1. Identify the restaurant industry’s position as a major source of jobs in the U.S.
2. Identify the purpose for type of service, menu options, and cost in each of the five main categories of food service outlets.
3. Explain the guest and employee segments of the food and beverage guest cycle.
4. Explain the need for implementing, and consistently using, financial controls for labor costs, food costs, menu pricing, and cash control in a food and beverage operation.
5. Identify the purpose of safety and sanitation in food service operations and the need for a written
Sanitation Risk Management (SRM) program such as HACCP.
6. Identify the four main styles of table service and the purpose of each.
7. Explain the goal of providing excellent food to food service operations.
8. Identify the need for responsible beverage operations, the role of a dram law, and liabilities, legalities, and responsibilities servers, bartenders, restaurants, bars, lounges, and other beverage service providers face when serving alcohol.
9. Explain the role of banquets, catering, and special events in food and beverage operations.
10. Identify the ten most common green practices used by food and beverage facilities.