Rendezvous Restaurant
Room 269, SHE
Department of Hospitality and Tourism
University of Wisconsin-Stout

HT-426/626-Restaurant Operations Management Recipes and Forms

Recipes

Fall 2007 Recipes

Reinhart Foodservice Costing Link  Costing Instructions

 Rendezvous Beverage Menu      Market Order

 Professionalism Principles Power Point

Forms

Beverage Inventory Form

Blank Recipe Form

Dining Room Pull List (34 Covers)

Dining Room Pull List (40 Covers)

Employee Meals Sheet

Financial Analysis Form

Food Production Manager Responsibilities

Food Production Sheet

Forecasting Form

FPM Timing Chart Example

Blank FPM Timing Chart

Organization Chart

Pre-Costing Form

Recipe Cost Form

Reservation List

Student Evaluation Form

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