HR 261 - Hospitality Operations I

• demonstrate the proper operation, cleaning, and maintenance of foodservice commercial equipment;
• demonstrate technical skills specific to each production, service, and supervisor station;
• perform costing calculations. The student will determine the food cost of menu items;
• develop a menu based on analysis of sales and production, histories, determine quantities, extend recipes, complete food requisitions using laboratory procedures;
• apply operational controls of production, costing of food, supplies, beverages, and staffing. The student must plan the menu and determine selling prices to maintain laboratory food cost percentage;
• perform inventory calculations. The student will count, weigh, and mark items in inventory, determine cost, extend values for their stations in duplicate;
• produce quality menu items for customers using quantity food applications and quality controls;
• implement standardized procedures for receiving, storing, and handling of food products. The student will count, weigh, and mark incoming receivables and disperse them to proper storage, distribute requisitioned item using laboratory procedures;
• perform proper sanitation and safety procedures;
• formulate and implement a plan of action to promote, merchandise, and/or stimulate sales;
• apply where appropriate any legal codes, laws, or statues that impact the operation;
• compile the sales vs. production form. The student will acquire sales and compare to the daily production forms, determine the differences for food and supplies;
• complete a manager’s operating report including total revenues, cost of merchandise sold, operating supplies, contribution margin; and
• project themselves as hospitality professionals to customers and each other.