Food Safety, Food and Beverage Preparation, Menu and Beverage List Development, Service, and Current and Future Challenges

Abstract

This chapter discusses the importance of safety and sanitation in food preparation and service and the integration into the menu and beverage list development. Specifically, it discusses the current safety and sanitation requirements for foodservice facilities, including the HACCP 7 step process (hazard analysis critical control point). It introduces nutrition basics in a foodservice setting and the basics of food and beverage preservation and preparation methods. Consequently, it demonstrates how to develop menus and beverage lists and the various foodservice style and service techniques.