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Topic: Food production and service operations 

Family/Consumer Sciences

 Standard 13.  Understand important concepts and skills related to careers in food production and services
  Level IV (Grade 9-12)
   Benchmark 7.Knows management functions used in the food service industry (e.g., purchasing and receiving; using inventory procedures; planning and forecasting; understanding areas of legal liability; understanding human resource policies; staff hiring, training, and scheduling; marketing plan implementation; designing internal/external disaster plans)
    Knowledge/skill statements
     1.Knows purchasing and receiving procedures used in food service management
     2.Knows inventory procedures used in food service management
     3.Knows planning and forecasting procedures used in food service management
     4.Understands areas of legal liability in food service management
     5.Understands human resource policies in food service management
     6.Knows staff hiring, training, and scheduling procedures used in food service management
     7.Knows procedures for implementing marketing plans used in food service management
     8.Knows procedures for designing internal/external disaster plans used in food service management
   Benchmark 9.Understands the structure of the food production and services industry (e.g., types of establishments; the relationship of concept, market segment, menu, and theme; the differences between commercial and institutional food service; the process through which an entrepreneurial business in the industry can be established)
    Knowledge/skill statements
     1.Knows types of establishments in the food production and services industry
     2.Understands the relationship of concept, market segment, menu, and theme in the food production and services industry
     3.Knows the differences between commercial and institutional food service
     4.Understands the process through which an entrepreneurial business in the food production and services industry can be established
   Benchmark 10.Understands the legal considerations of the food production and services industry (e.g., laws and policies pertaining to food production and service establishments; considerations regarding liability for injuries or damages to customers, employees, or facilities)
    Knowledge/skill statements
     1.Understands laws and policies pertaining to food production establishments
     2.Understands laws and policies pertaining to food service establishments
     3.Understands considerations regarding liability for injuries or damages to customers, employees, or facilities in the food production and services industry
   Benchmark 11.Understands the components of customer service (e.g., the role of service, the relationship between employees and customer satisfaction, strategies for resolving complaints, sensitivity to diversity and individuals with special needs)
    Knowledge/skill statements
     1.Understands the role of service in the food production and services industry
     2.Understands the relationship between employees and customer satisfaction in the food production and services industry
     3.Knows strategies for resolving complaints in the food production and services industry
     4.Understands the need for sensitivity to diversity and individuals with special needs in the food production and services industry
 Standard 14.  Understand important concepts and skills related to careers in the food science, dietetics, and nutrition industries
  Level IV (Grade 9-12)
   Benchmark 10.Knows management practices used in the food science, dietetics, and nutrition industry (e.g., building menus to client preferences; implementing food preparation, production, and testing systems; creating standardized recipes; managing food amounts to meet client needs; implementing procedures that provide cost effective products)
    Knowledge/skill statements
     1.Knows management practices used in the food science industry
     2.Knows management practices used in the dietetics industry
     3.Knows management practices used in the nutrition industry
     4.Knows strategies to build menus to client preferences
     5.Knows strategies to implement food preparation, production, and testing systems
     6.Knows strategies to create standardized recipes
     7.Knows strategies to manage food amounts to meet client needs
     8.Knows strategies to implement procedures that provide cost effective products