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HTF 100 (19)

Study Guides for HTF 100 at Ryerson University

Introduction to Foodservice

HTF 100- Final Exam Guide - Comprehensive Notes for the exam ( 36 pages long!)

[HTF 100] Comprehensive guide including any lecture notes, textbook notes and exam guides.find more resources at oneclass.com 1.0 COURSE TITLE 1.1 Course: HTF 201- Food and Beverage Cost Control 1.2 Semes...

Hospitality/Tourism
HTF 100
Brian Heasman
HTF 100 Study Guide - Midterm Guide: Hazard Analysis And Critical Control Points, Breakfast, Pork Belly

Dimensions of the Food Service Industry ● Desired Food Cost for a la carte restaurant is 22% ● You cannot use a conversion factor greater than 10 when converting a recipe ● Spices such as salt and pepper is un...

Hospitality/Tourism
HTF 100
Brian Heasman
HTF 100 Study Guide - Quiz Guide: Gie, Hazard Analysis And Critical Control Points, Canadian English

find more resources at oneclass.com Pu▯li▯ Health La▯s Th▯ee pu▯li▯ health la▯s that i▯pa▯t food safet▯: 1.) The Health P▯ote▯tio▯ a▯d P▯o▯otio▯ A▯t Gi▯es Pu▯li▯ Health I▯spe▯to▯s i▯ O▯ta▯io the ▯espo▯si▯ilit▯ t...

Hospitality/Tourism
HTF 100
Brian Heasman
HTF 100 Study Guide - Final Guide: Perpetual Inventory, Lead Time, Average Variable Cost

FINAL NOTES HTF 201 HTF 201 th INCLASS NOTES (BEFORE MIDTERM) January 27 – Guest Speaker Why is F&B Cost Control Important? -making sure you’re pr...

Hospitality/Tourism
HTF 100
Zhen L U
HTF 100 Study Guide - Midterm Guide: Average Variable Cost, Gross Profit, List Of Fables Characters

1 HTF 201 MIDTERM NOTES | ZHEN LU January 27 th Guest Speaker Why is F&B Cost Control Important? -making sure you’re profitable: 80:20 Rule -“F&B is a supporting departments for the rooms” -Prime costs = 75-85% ...

Hospitality/Tourism
HTF 100
Zhen L U
HTF 100 Study Guide - Final Guide: Hazard Analysis And Critical Control Points, Baklava, Baking Powder

HTF Final Review12042014 Pre Midterm HACCP (Hazard Analysis Critical Control Point) Assess Hazards Identify Critical Control Points Set up Procedures Control Points Monitor Critical Control Points Take Corrective Action Se...

Hospitality/Tourism
HTF 100
Brian Heasman
HTF 100 Study Guide - Quiz Guide: Sterol, Trans Fat, Brown Sugar

Running head: MENU PROJECT1 Menu Project Autumn Harvest By Elizabeth Hodkinson 500645988 Adrian Kwan 500572108 Jessica OwusuBonsu 500643020 HTF 100 Dimensions of the Food Service Industry Prof. Brian Heasman Ted Rogers Sch...

Hospitality/Tourism
HTF 100
Brian Heasman
HTF 100 Study Guide - Midterm Guide: Fixed Cost

Equation Basic CVP equation Net Income=Total Revenues-Total Variables-Total Fixed Costs Variation of CVP analysis • Number of guests served at breakeven point - Total Fixed Costs/Guest Check Average-Vari...

Hospitality/Tourism
HTF 100
Zhen L U
HTF 100 Study Guide - Midterm Guide: Foodborne Illness, Waste Container, Food Allergy

BASICS.fst® - HOW MUCH DO YOU KNOW? 100 QUESTIONS TO SUCCESS 1. List 5 things that could contaminate food: a) b) c) d) e) 2. List 3 things that could cause foo...

Hospitality/Tourism
HTF 100
Zhen L U
HTF 100 Study Guide - Midterm Guide: Frozen Food, Foodborne Illness, Ground Meat

Sanitizing reduces the number of micro-organisms to safe levels. Sterilizing is the destruction of all micro-organism and spores. Achemical sanitizer is a substance that can be used to kill harmful micro-organisms. Thr...

Hospitality/Tourism
HTF 100
Zhen L U
HTF 100 Final: Lodging Final Fall 2014.docx

Lodging Final for Zhen Lu Winter 2014 ShortAnswer Questions: Define Managing Contract and list 2 Similarities and 2 Differences between a managing contract and a franchising agreement. (5 marks) What are the 6 consid...

Hospitality/Tourism
HTF 100
Zhen L U
HTF 100 Study Guide - Midterm Guide: Puff Pastry, Profiterole, Fruit Soup

Frenching trimming the meat, fat and membranes off the bones to have a clear elegant look for presentation. It adds value and aesthetics. 8 steps of control R.S.P. C.C.R H.S. and C Receiving check expiry date, dents,...

Hospitality/Tourism
HTF 100
Zhen L U
HTF 100 Study Guide - Final Guide: Gumbo, Sea Salt, Agnolotti

HTF Final Review 12/04/2014 Pre Midterm HACCP (Hazard Analysis Critical Control Point) Assess Hazards Identify Critical Control Poi...

Hospitality/Tourism
HTF 100
Zhen L U
HTF 100 Study Guide - Quiz Guide: Feces, Quaternary Ammonium Cation, Plain Old Telephone Service

WHAT IS FOODBORNE ILLNESS? Foodborne illness is a sickness caused by eating food which contains microbiological, chemical or physical hazards. Food is contaminated if it  contains: Bacteria, Viruses, Parasites, Protozoa, O...

Hospitality/Tourism
HTF 100
Zhen L U

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