2. PRODUCTION
It is crucial to produce food and beverage products that conform to quality
standards. Excellent service, an inviting ambience, and clean
surroundings cannot overcome the negative effects or improper or
ineffective production procedures.
Quality is a constant concern. Mangers must define quality standards for
each product. Then they must supervise and evaluate to ensure that
standards are met. Personnel must be trained to follow standard
procedures. Quality standards must be incorporated into production
activities through standard recipes, purchases specifications, and proper
tools and equipment.
3. PRODUCTION
PLANNING
Production planning is the first step toward providing food &
beverage experiences that meet or exceed guest
expectations. Operations of all sizes need to plan for
production in order to have food and beverage, personnel, and
equipment available when needed.
Production planning should always be tailored to the needs of
the specific operation. In small operations, the manager alone
may plan for production. In large operations, production
planning is a formal task undertaken at regularly scheduled
production meeting attended by various personnel.
4. PRODUCTION
PLANNING
The primary task of planning is to determine the
quantity of menu items to be prepared.
Many operations use sales history records to estimate
production’s needs. These records indicate for
each dates the total meals served, the number of
portions of some or all menu items served, the
weather, and special events or activities.
Lodging operators often use occupancy levels to
estimate the number of guests that hotel
restaurants might expect.
Many large food & beverage operations take
information generated from sales history records
and expand it into master food production planning
worksheets, which show production personnel the
exact number of portions needed each day.
Some operations have computerized forecasting
capabilities
5. PRODUCTION
PLANNING
Production planning meetings serve other purposes as well.
For example having estimate of the number of meals to
prepare makes it possible to schedule labor and equipment.
There are special events such as banquets or other catered
functions scheduled for future dates you will need to plan,
communicate, and coordinate to ensure that no problems
result.
As a result of planning, there is a greater likelihood that
resources are not over-under-utilized as activities are
undertaken by different departments effective planning
minimizes potential problems.
6. FOOD PRODUCTION
Food production comprises a number of functions that may be
performed in one or more types of kitchens. The number of
functions and the type of kitchen or kitchens depend on the
characteristics of the specific operation-large or small, cafeteria or
table service, limited menu or extensive menu, and so forth.
Typical major functions include preparing cold foods cooking,
baking and preparing beverages. Each of these major functions
encompasses other functions and has many applications.. For
example, there are many types of cooking for many types of foods.
Cooking methods can be broadly categorized as moist heat and dry
heat. Moist heat methods require water or another liquid (boiling,
poaching, simmering, steaming, and stewing). Dry heat methods
require hot air or hot fat (baking, roasting, broiling, barbecuing,
grilling, griddling, and frying)
7. FOOD PRODUCTION PRINCIPLES
We cook or otherwise prepare food for several reasons:
1.- to develop, enhance or alter flavor.
2.- to improve digestibility .
3.- to destroy harmful organisms.
Therefore, food should be prepared according to basic principles. These include, but
are not restricted to, the following:
Begin with quality food, which is not necessarily the most expensive.
Make sure food is clean.
Make sure food is properly handled.
Use prepares seasonings.
Use the right preparation techniques and equipment.
Follow up standard recipes.
Don’t cook in quantities that are larger than necessary
Serve food as soon as possible after preparation.
Serve hot food and cold food cold.
Make every presentation something special.
Never be satisfied with a mediocre product. Always try to make it perfect.
8. KITCHEN ORGANIZATION
El chef
Tournant Saucier
Patissier Potager
CLASSIC
KITCHEN
Garde-manger Poissonier
Grillardin Entremetier
Rótisseur
9. CONTROL DURING FOOD & BEVERAGE
PRODUCTION
The primary concerns of managers during food & beverage productions
are:
A.- to make quality ingredients available for food & beverage
production.
B .- to ensure that quality requirements are met.
Some control activities to preserve quality and maximize food
production efficiency include the following:
1.- require that all standard cost control tools ( standard recipes,
standard portions sizes, etc.) be used.
2.- make sure that weighting and measuring tools are available and
always used.
3.- ensure that only the amount of food actually needed for production
issued.
4.- train personnel to constantly comply with required food production
procedures.
5.- minimize wasted food.
10. CONTROL DURING FOOD & BEVERAGE PRODUCTION
6..- monitor and control employee eating/drinking practices.
7.- make sure that items taken out storage but not used are put back in secured
storage areas.
8.- inspect and approve items to be discarded because they spoiled in storage or
weren’t properly prepared.
9.- maintain production records; use them for revising quantities of items to be
produce in the future.
10.-analyze sales and production records to determine how much income each menu
item is generating.
11.- study and resolve production bottleneck.
12.- study systems for managing equipment, layout and design, and energy usage.
Implement procedures to reduce costs without lowering quality standards.
13.- make sure that labor-saving convenience foods or equipment items reduce
labor costs.
14.- recruit, train, and schedule personnel who are genuinely concerned about
preparing and offering high-quality products that meet the properly standards.
11. FOOD AND BEVERAGE SERVICE
Food and beverage service is the culmination of the planning
and production processes. It centers on the guest – more
specifically, on providing and enjoyable experience for the
guest. Food and beverage service is a complex subject,
comprising a wide range of characteristics activities and
procedures. Characteristics include such things as the type
and size of the operation, the type of service it offers, and
its ambience or atmosphere. Activities include transferring
food and beverage products from production personnel to
serving personnel, serving the guests, clearing the table,
and so on. Procedures to carry out each activity should be
standardized so that guest’s expectations can be met or
exceeded time after time.
12. FOOD AND BEVERAGE SERVICE
Food and beverage servers are key personnel. Servers
represent the operation to the guests. Servers
interact more frequently with guests than do other
employers, so the responsibility of providing and
enjoyable experience for the guests in large part with
them. In many ways, and operations reputation and
financial success depend on its service staff.
13. TYPES OF SERVICE
There are many different approaches to serving food. An
operation should use a service style – or a combination of
service styles- that best satisfies its guest’s wants and
needs.
Tablet service
Traditional table service provides service for guests who are
seated at tables. Servers bring food and beverage to the
guests. The servers or others service personnel are also
responsible for clearing and resetting the tables.
There are for common styles of table service:
American, English, French, and Russian.
14. TYPES OF SERVICE
American service is the most frequently used service style. It has many
variations, but the variations usually have these steps in common:
1.- servers take guests orders after the guests are seated.
2.- orders are given to the kitchen where food is prepared and portioned onto
plates.
3.- plates are brought to the table by the server and presented to the guests.
15. TYPES OF SERVICE
English or family service is, for many guests, much like
service at home. That is quantities of food are placed
in bowls or on platters to be passed around the table.
The food is brought to the table by servers who
present the food to the guests.
16. TYPES OF SERVICE
French service is used in some dining rooms featuring gourmet foods
and an elegant atmosphere. A characteristic of French service is
that many food items are partly or completely prepare at
tableside. Food for preparation may be brought to tableside on a
cart with some type of heating unit, some types of steaks,
desserts and drinks, and salads are some popular items that are
prepared in this manner. French service requires experienced
employees.
17. TYPES OF SERVICE
For buffet service, foods are attractively arranged on platters that
are placed on large tables so that guests may serve themselves.
Sometimes, a separate table is used for each course. Plates,
flatware, and other necessary items are conveniently located.
Some restaurants offer only buffet service. Some offer buffets
part of the time; table service operations may have special buffets
on weekends and holidays.
18. TYPES OF SERVICE
Cafeteria service in most cafeterias, guests advance through
serving lines, selecting their food items as they go. The
most expensive or hardest-to serve food items are usually
portioned by service staff. In some operations, however,
cafeteria service is similar to buffet service; guests help
themselves to items on displays. Traditionally cafeterias
have required guests to enter the serving area, move along
a straight line serving counter, and pay for their meals at
the end of the counter or as they exit the dining room.
19. OTHER TYPES OF SERVICE
Table service, buffet service, and cafeteria service are just a few of
the most common approaches to food service today. Fast food,
deli service, counter service is among the others.
