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T.L.E 9

This document provides an outline of topics to be covered in an exam for T.L.E 9. The exam will cover two chapters: Chapter 1 on management in food service, including food service organizations, processes, systems and management tools; and sanitation and safety in food service, including foodborne illness, HACCP and principles. Chapter 2 covers principles of kitchen and dining area design and layout, as well as styles of table service. The document encourages the reader to study hard to achieve their goals.

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SHEENA
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822 views1 page

T.L.E 9

This document provides an outline of topics to be covered in an exam for T.L.E 9. The exam will cover two chapters: Chapter 1 on management in food service, including food service organizations, processes, systems and management tools; and sanitation and safety in food service, including foodborne illness, HACCP and principles. Chapter 2 covers principles of kitchen and dining area design and layout, as well as styles of table service. The document encourages the reader to study hard to achieve their goals.

Uploaded by

SHEENA
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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EXAM COVERAGE: T.L.E 9 EXAM COVERAGE: T.L.

E 9

Chapter 1 Chapter 1
Management in Food Service Management in Food Service

 Food Service Organization  Food Service Organization


(Lesson 1) (Lesson 1)
 Food Service  Food Service
 Food Service Processes  Food Service Processes
 Food Service Systems  Food Service Systems
Types Types
 Food Service Management  Food Service Management
Tools Tools
 Sanitation and Safety in Food  Sanitation and Safety in Food
Service Service
 Foodborne illness  Foodborne illness
 Causes of Foodborne  Causes of Foodborne
illness illness
 HACCP  HACCP
 Seven Principles of the  Seven Principles of the
HACCP HACCP
Chapter 2 Chapter 2
Food Service Kitchen and Dining Food Service Kitchen and Dining

 Principles of Design and Layout  Principles of Design and Layout


 Design  Design
 Layout  Layout
 Seven Major Work Areas  Seven Major Work Areas
 Styles of Table Service  Styles of Table Service
(Lesson 2) (Lesson 2)
 Table Service  Table Service
 Dining Room Furnishing  Dining Room Furnishing

Study hard to achieve your goals Study hard to achieve your goals
-Ma’am Honey- -Ma’am Honey-

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