Selection of Foods and Methods of Cooking

Selection of Foods and Methods of Cooking

The food industry varies from the sim-plest to the multifaceted that may involve public dining rooms, employee dining rooms, cafeterias, banquet service and room service. Such institutions serve var-ious functions depending on the demands by the customers and vary from small to very large establishments.

Individuals working in food service management need a variety of skills that can be acquired through training in proper selection, purchasing, storage of foods, hos-pitality, marketing, sales and accounting.