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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