Title: (Optional) Explain food-resource management.
Course: Introduction to Culinary Arts (16051-18) > Section: Exploring Menu Development

Explanation should focus on ways the food service industry addresses environmental and other bottom-line issues such as

- determining cost control
- controlling and handling waste
- supervising labor
- evaluating environmental effects
- managing food purchasing vendors.

Process/Skill Questions:

Thinking

- What responsibilities does a food service operation have for the welfare of the environment?
- What environmental issues affect all food service operations?

Communication

- What communication skills can be used to ensure that environmental laws affecting a food service operation are enforced?
- How can employees be made aware of environmental concerns?

Leadership

- How can leadership be aware of changes in environmental laws?
- How can leaders participate in waste-management procedures that may have an effect on the environment?

Management

- What responsibility does management have to enforce labor/cost control guidelines within a food service operation?
- How can management ensure that all employees follow environmental guidelines?