Term Project – Fsm 2085

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TERM PROJECT – FSM 2085
HOTEL FOOD & BEVERAGE OPERATIONS
By
Chia-Yi Liu
Meng-Chieh Chan
George Fisher
Yihong Xu
LinhDan Nguyen

Johnson & Wales University
Class Title and Number
Term Date
Matthew J. Samel

Table of Contents

Title page 1
Table of Contents 2
SECTION I Project Introduction 4
Explanation and Definition of Hotel Outlet 4
Explanation and Description of Sample Hotel’s Chosen 4
Summary and examples of what “others” have said about the Outlet 7

SECTION II Standardized Recipes, Converting and Costing 10
Introduction; The importance of Standardized HACCP Recipes and Cost Cards 10
Standardized HACCP Recipes 11
Cost Cards 21
Comparison of MMP and Selling Price 26

SECTION III Equipment & Cooking Methods 28
Introduction; The importance of Selecting Equipment & Cooking Methods 28
Equipment Needed to Produce and Serve 28
Cooking Methods and Techniques Used 30 ??
Outlet: Do the Selected Cooking Methods and Techniques Work? 30
& Suggestions for Improvements based on Outlet and Target Guest


SECTION IV Ingredient Category Research 32
Introduction: Definition and Description of the Ingredient 32
Trends Associated with the Ingredient 33
Impact of the Trend on the Hotel, Foodservice, or Outlet. 34

SECTION V Purchasing Specification 36
Introduction: Define and Describe Purchasing Specifications 36
Purchasing Specifications Example: (Meat, Poultry, Fish or Seafood) 36
Purchase Specification Rationale (Meat, Poultry, Fish or Seafood) 36
Purchasing Specifications Example: Produce (fresh) 36
Purchase Specification Rationale Produce: (fresh) 36
Purchasing Specifications Example: Dairy 36
Purchase Specification Rationale Dairy…...

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