1. Types of Commercial Foodservices
10.1
O.H. 10.1

2. 10.2
O.H. 10.2

3. Overview of Foodservice Processes
10.3
O.H. 10.3

4. Menu Planning: Focus on the Guests
10.4
O.H. 10.4

5. Operational Aspects of Menu Planning
10.5
O.H. 10.5

6. Overview of Foodservice Processes
10.6
O.H. 10.6

7. Five Special Concerns in Procurement
10.7
O.H. 10.7

8. 10.8
O.H. 10.8

9. Traits of Professional Food and Beverage Servers
10.9
O.H. 10.9

10. Challenges! Challenges!
Addressing the labor shortage
Changing guest preferences
Financial concerns
Maintaining standards
Ever-present sanitation concerns
Increasing government regulations
10.10
O.H