The Case for a Food and Beverage Analyst
- NCCU Author/Contributor (non-NCCU co-authors, if there are any, appear on document)
- Ed Rehkopf, Donor to Hospitality and Tourism Administration (Creator)
- Institution
- North Carolina Central University (NCCU )
- Web Site: www.nccu.edu/academics/library/
Abstract: Food service is an enterprise awash in variables, yet the end product – quality food and service– is the result of consistency of ingredients, preparation, and service, as well as the consistent application of a wide range of operational disciplines that result in meeting or exceeding expected performance. In manufacturing operations every effort is made to reduce the variability of materials and manufacturing processes to ensure the uniform quality of the finished product. Food service isa manufacturing process with the added complexity of the all-important member servicecomponent. Making it even more challenging is the fact that the manufacturing process (food production) is laden with almost limitless variables such as many perishable ingredients with a number of quality variables such taste, texture, smell, color, and freshness; a complex mix andmeasure of ingredients in each menu and beverage item; differences in cooking techniques andtime of preparation; and the skills and training of the production staff.
The Case for a Food and Beverage Analyst
PDF (Portable Document Format)
367 KB
Created on 12/19/2022
Views: 51
Additional Information
- Publication
- Language: English
- Date: 2021
- Keywords
- operating, performance, club, club operations, training, customer service, leadership, management, modules, operating, performance, club, club operations, training, customer service, programs, service, services, food, beverage