When planning the layout of a restaurant, how much space should be used for the kitchen?

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1 Culinary Arts 4 Semester 2 Course Review Unit Number and Name (Focus/Summary): Unit 5: Role of the General Manager This unit focuses on leadership, responsibilities and organizational skills of a restaurant general manager Examine and utilize cost out procedures to minimize food waste Identify computer software available for food service and hospitality management Develop an accounting and record-keeping system using selected software Develop a purchasing, receiving, storing, and inventory system Interpret profit and loss statements Identify the responsibility of each individual to be held accountable for profitability Develop employee guidelines such as job descriptions, training, and scheduling Describe the characteristics of an efficient purchasing, receiving, storing, and inventory system. Ambience Business Plan Code of Ethics Demographics Maître d Marketing Plan Marketing Strategy Periodic Order Method Perpetual Inventory Method Sales Figures List the advantages of a reservation policy List the advantages of not having a reservation policy Explain the General Managers role in a restaurant When planning the layout of a restaurant, how much space should be used for the kitchen? What are the steps in a marketing plan?

2 Unit Number and Name (Focus/Summary): Unit 6: Sustainability & Greening This unit covers environmental factors in relation to recycling, sustainability and greening in the food service industry. Aquaculture Compact Florescent Light Bulbs Conversation Geothermal Energy Sink Aerators Sustainability The Green Restaurant Association Zero Waste What is a renewable energy source and give examples? What percentage of the earth s water is not usable for consumption? Describe an open system in aquaculture What uses the most energy in a restaurant? How can you conserve water at the three compartment sink? What food items can be used to compost?

3 Unit Number and Name (Focus/Summary): Unit 7: Menu Development This unit focuses on menus. It includes menu development for different dietary needs Create a menu for customers with dietary limitations Describe the preparation methods used to prepare a nutritious meal for customers with special dietary needs (heart healthy, vegetarianism, religious dietary laws, etc.) Identify common food allergies and determine appropriate substitutions Prepare meals that are visually appealing and that meet customers special dietary needs List the serving sizes for an average adult Develop a modification plan for existing menus that will meet special dietary needs Analyze the menus of different food establishments to see how the daily requirements of an average adult can be met by dining in the establishments Create a menu meeting the "Truth-in-Menu Guidelines" Modify the menu of an establishment to meet the requirements of a customer with a special dietary need. Celiac Disease Food Allergies Healthy Alternatives Healthy Menu Options Menu Categories Recipe Conversions RCF Vegan Vegetarian What are some things you consider when writing a menu? What are some ways to reduce calories in menu items?

4 Unit Number and Name (Focus/Summary): Unit 8: Profit & Loss This unit covers menu costing and pricing. Profitability, purchasing and food cost Examine pricing strategies Examine menu formats Analyze menus for profitability Examine and utilize cost out procedures to minimize food waste Identify computer software available for food service and hospitality management Develop an accounting and record-keeping system using selected software Develop a purchasing, receiving, storing, and inventory system Interpret profit and loss statements Identify the responsibility of each individual to be held accountable for profitability. Assets Bottom Line Food Cost Contribution Margin Forecasting Liabilities Income P & L Purchasing Production Records Optimal Price Yield What are the goals of a business? Explain how to calculate a food cost. Explain how to convert a recipe. What do you consider when making purchasing decisions?

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