Teachers > Professional Development
2008 NRAEF Summer Institutes
Level II: Advanced
$675
Prerequisite: Completion of Level I: Basic, or waiver. (Basic will be waived for participants with an undergraduate degree in hotel and restaurant management or culinary arts. Copy of diploma required for verification.)
Level II begins with an exploration of purchasing and its function in a foodservice establishment. Discussions also cover marketing and promotion, baking, revenue management, and cooking fundamentals.
Topics covered include:
- Purchasing
- Types of dining service
- Marketing and promotion
- Suggestive selling
- Merchandizing
- Introduction to baking
- Revenue management
- Cooking fundamentals
- Stocks, soups, and sauces
- Salads and sandwiches
- Meat and vegetable cookery
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