Emphasis is on the organization and functioning of a sales department, sales tools, techniques, advertising, and types of markets. This course covers the legal responsibilities and rights of the innkeeper. The consequences caused by failure in those responsibilities are illustrated. Topics include court attitudes toward an innkeeper where negligence and liability are involved. The distribution of the finished product is introduced.
Emphasis is on the consumer.
Included are the activities involved in developing markets, customers, and distribution services. This course covers the preparation of the cold buffet. Included are salads, sandwiches, ice carvings, lard sculptures, chaud froids hors d'oeuvres, pates, cold fish, poultry, meats, and game. Also included is the proper setup of the garde-manger station. This course covers the preparation of basic soups, sauces, vegetables, and garnitures.