SlideShare una empresa de Scribd logo
1 de 350
Descargar para leer sin conexión
Food & Beverage Operations

                                    May2010




www.cthresources.com
                                                    1
                                     Page 1
                                www.cthawards.com
Content

                       I.    Description
                       II.   Learning Outcomes
                       III. Syllabus
                       IV. Assessment
                       V.    Chapters 1 - 8




www.cthresources.com                                  Page 2
                                                 www.cthawards.com
Description

    Description


    The aim of the Food & Beverage Operations module is to provide students with an understanding of the
    operational & supervisory aspects of running a food & beverage operation for an international clientele
    in a range of establishments.

    To encourage an appreciation of the origins of such systems & to understand the various factors
    involved in meeting customer needs. Students will gain an understanding of food & beverage & its
    service in a variety of styles of restaurant & establishments & they will have sufficient knowledge to
    produce a broad plan for specified food & beverage operations.




www.cthresources.com                                   Page 3
                                                  www.cthawards.com
Content

                       I.    Description
                       II.   Learning Outcomes
                       III. Syllabus
                       IV. Assessment
                       V.    Chapters 1 - 8




www.cthresources.com                                  Page 4
                                                 www.cthawards.com
Learning Outcomes

    Summary of Learning Outcomes


    On completion of this module, students will be able to:
          Demonstrate knowledge of the key functional areas of the food & beverage operation
          Describe the kitchen operation including food production systems, methods of cookery,
          kitchen layout & commodities
          Demonstrate the different methods of purchasing & food storage
          Examine the appropriateness of the different methods of food & beverage service to manage
          customer expectations
          Develop & plan menus according to customer requirements
          Describe the different types & requirements of banqueting functions




www.cthresources.com                               Page 5
                                              www.cthawards.com
Content

                       I.    Description
                       II.   Learning Outcomes
                       III. Syllabus
                       IV. Assessment
                       V.    Chapters 1 - 8




www.cthresources.com                                  Page 6
                                                 www.cthawards.com
Syllabus – Part 1 of 3

    Syllabus


                               ● Restaurant concepts & types of outlets; banqueting, fast food, hotel,
      Introduction to food &     industrial, outside catering, institutional, in-flight, restaurant, public
       beverage operations       house & transport catering
                               ● Typical organization structures & job titles in kitchen, restaurant &
                                 banqueting departments
                               ● Food production systems including traditional, centralised, cook-chill,
          Food production        cook-freeze & sous vide
            operations         ● The suitability of these systems to the operation. Methods of cookery.
                                 Kitchen layout & equipment. Commodities: food & non-food
                               ● The policies & procedures for purchasing of food & non-food items for a
                                 hospitality operation
     Purchasing & storage of   ● The use of standard purchasing specifications & other recognised
             goods               standards/brand names when ordering both food & non-food items.
                               ● The correct storage of commodities. The security aspects of storing high
                                 value items
                               ● Procedures for the issuing of stock items, including all records kept, &
                                 checks on the use of commodities

www.cthresources.com                                Page 7
                                               www.cthawards.com
Syllabus – Part 2 of 3

    Syllabus



                              ● Methods of food service, silver service, plate service, buffet, counter
       Food service systems     service, room service, self service, assisted service. Suitability & cost of
                                service styles
                              ● Meeting managing customer expectations. Staff skill levels. Preparation
                                & layout of food & service operations

       Production & sale of   ● Preparation & layout of beverage service, service of alcoholic & non-
         non-alcoholic &        alcoholic beverages & hot beverages
       alcoholic beverages    ● Beverage menu & wine list


                              ● Menu structure & trends
           Menu planning      ● Factors affecting the compilation of menus, menu development
                              ● Catering for customer requirements & trends in modern diets.




www.cthresources.com                              Page 8
                                             www.cthawards.com
Syllabus – Part 3 of 3

    Syllabus



        Providing excellent
                              ● Employee attitude, personal appearance, hygiene practices
        customer service in
         food & beverage      ● Attentiveness, body language, effective communication, team work,
            operations          attention to detail



                              ● Types of events, planning, organising & costing of an event. Menu &
     Banqueting & functions     service styles
                              ● Health, safety & hygiene considerations. Staffing the event. Evaluation




www.cthresources.com                              Page 9
                                             www.cthawards.com
Content

                       I.    Description
                       II.   Learning Outcomes
                       III. Syllabus
                       IV. Assessment
                       V.    Chapters 1 - 8




www.cthresources.com                                  Page 10
                                                 www.cthawards.com
Assessment

    Assessment


    This module will be assessed via a 2 ½ hour examination, set & marked by CTH.

    The examination will cover the whole of the assessment criteria in this unit & will take the form of 10 x 2
    mark questions & 5 x 4 mark questions in section A (40 marks). Section B will comprise of 5 x 20 mark
    questions of which candidates must select & answer three (60 marks).

    CTH is a London based awarding body & the syllabus content will in general reflect this. Any legislation
    & codes of practice will reflect the international nature of the industry & will not be country specific.
    International centres may find it advantageous to add local legislation or practice to their teaching but
    they should be aware that the CTH examination will not assess this local knowledge.




www.cthresources.com                                   Page 11
                                                  www.cthawards.com
Content

                       I.    Description
                       II.   Learning Outcomes
                       III. Syllabus
                       IV. Assessment
                       V.    Chapters 1 - 8




www.cthresources.com                                  Page 12
                                                 www.cthawards.com
Chapters

                       1.   Introduction to food & beverage
                       2.   Food production
                       3.   Purchasing food & beverage
                       4.   Food service delivery
                       5.   Beverages
                       6.   Menu planning
                       7.   Service quality in food & beverage
                       8.   Conference & banqueting




www.cthresources.com                               Page 13
                                              www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Objectives


                In this chapter you will learn to :-
                       ● Present the key characteristics, objectives & challenges of the sector
                       ● Detail the diverse structure & scope of the sector
                       ● Explain the complexity of the classifying the sector
                       ● Describe & evaluate the characteristics & aims of a range of different types
                         of food & beverage operations




www.cthresources.com                                        Page 14
                                                       www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Introduction to the food & beverage sector


                 1.    Introduction to the food & beverage sector
                       1.1 Food & beverage: main objectives & expectations
                       1.2 Characteristics of the food & beverage sector
                       1.3 Trends in food & beverage
                       1.4 Size & structure of the food & beverage industry
                       1.5 Classification & organisation of the sector: the challenge




www.cthresources.com                                        Page 15
                                                       www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Introduction to the food & beverage sector


                                                   Fig 1.1 The food & beverage cycle
            Most food & beverage businesses operate within the cycle & the different stages of the cycle
            present both challenges & opportunities for operators .


                                                                    1. Purchasing


                                                  8. Consuming                       2. Receiving




                                           7. Serving                                         3. Storing




                                                   6. Cooking                         4. Issuing


                                                                    5. Preparing


www.cthresources.com                                                  Page 16
                                                                 www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Introduction to the food & beverage sector


                 1.1 Food & beverage: main objectives & expectations
                       Most food & beverage operations aim to provide: -
                         Quality food & beverages
                         A clean, hygienic & safe environment
                         Comfortable & well designed facilities
                         Professional, attentive & friendly service
                         Value for money




www.cthresources.com                                       Page 17
                                                      www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Introduction to the food & beverage sector


     The main challenges of the hospitality industry & the food sector are:-
     ● Intangibility – such as ambiance
     ● Simultaneous production & consumption - where mass production is difficult for it requires large
       amounts of customers & producers in one placer which would cause environmental, social, cultural &
       economic problems
     ● Heterogeneity – where service experience may vary due to different producers & consumers with
       different needs & requirements
     ● Consistency – is difficult to achieve due to the intangible element in food & beverage
     ● Perishability – where unused hospitality services cannot be stored, returned, claimed or resold
       Ownership – where the consumer only owns a hospitality product only for a certain period of time
       No guarantees – with little aftercare or service
      Imitation is easy – with no patents on service processes & easily copied by competitors
      Seasonality – where staffing & expenses are challenging to many restaurant operators
      External variables – that impact the running of the business such as political, economic,
      social, technological, legal & environmental change



www.cthresources.com                                   Page 18
                                                  www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Introduction to the food & beverage sector


     1.2 Characteristics of the food & beverage sector
     Following are the main characteristics:-
     ● A vital part of everyday life
     ● Major contributor to the national economy
     ● Highly fragmented & complex
     ● Creates employment
     ● Encourages entrepreneurship
     ● Promotes diversity through many different food concepts & cuisines
     ● Fuels innovation
     ● Local multiplier using many other peripheral services
     ● Consumer led
     ● Competitive
     ● An opportunity to enjoy the company of friends, family & colleagues
     ● Fulfils basic needs (see Fig 1.2)



www.cthresources.com                                   Page 19
                                                  www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Introduction to the food & beverage sector


                                            Fig 1.2 Maslow’s Hierarchy of Needs
                                             Food is a basic need for everyday life


                                                               Self -
                                                           actualization



                                                           Self Esteem




                                                         Love & belonging




                                                           Safety needs




                                                        Physiological needs




www.cthresources.com                                          Page 20
                                                        www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Introduction to the food & beverage sector


     1.3 Trends in food & beverage
     Following are some key trends in the UK:-
     ● Guests become more sophisticated
     ● More emphasis on food safety & sanitation
     ● More casual/less formal & theme restaurants
     ● Increase in ethnic restaurants & ethnic food
     ● Growth in chains –all cuisines
     ● Increase in convenience food
     ● Increase in coffee chains – coffee culture
     ● Increased take out meals & home meal replacement
     ● Outsourcing outlets in hotels – co-branding
     ● More focus on healthier eating
     ● Increase in organic food consumption, food sustainability & provenance




www.cthresources.com                                   Page 21
                                                  www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Introduction to the food & beverage sector


     1.4 Size & structure of the food & beverage industry
                               Fig 1.3 The United Kingdom Food Service Industry (2006)




www.cthresources.com                                    Page 22
                                                   www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Introduction to the food & beverage sector


     1.5 Classification & organisation of the sector: the challenge
     The food & beverage sector is extremely diverse & fragmented that the size & scope of the industry
     creates a challenge when attempting to organise & classify it. It has many subsectors.
     Following are the classification approaches & options:-
     ● Commercial & non-commercial
     ● Size
     ● Ownership
     ● Star rating or quality
     ● Service method
     ● Food or beverage
     ● Concept or theme
     ● Revenue or turnover
     ● Location
     ● Meal time or meal period
     ● Customer type
     ● Cuisine
     ● Awards & schemes
www.cthresources.com                                   Page 23
                                                  www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Introduction to the food & beverage sector


                                        Fig 1.4 Classification of food & beverage
                                                                            Food &
                                                                           Beverage
                                                                            outlets



                                                                                                Non
                                                      Commercial                             Commercial



                                             General          Restricted          Institutional      Employee
                                             market            market               catering          catering



                                                                Travel                                In-house
                                             Hotels                                   Schools
                                                               catering                               catering



                                           Restaurants                               University       Contract
                                                                   Clubs
                                           & snack bars                               catering         caterer



                                                             Institutional
                                           Fast food &                            The military
                                                             & employee
                                            take away                               services
                                                               catering


                                                              Function &
                                                                event                 Prisons
                                                               catering
www.cthresources.com                                                       Page 24
                                                                   www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Introduction to the food & beverage sector


                                             Variety of food & beverage operations

                                   Ethnic restaurants          Ethnic chains
                                                                                     Educational Institutions
          Shopping malls,         (Chinese, Japanese,       (Wagamama, Bombay                                     Transport (rail, air &
                                                                                       (schools, colleges,
      airports, food counters      French, Malaysian,         Bicycle Yo Sushi,                                        marine)
                                                                                          universities)
                                      Caribbean)                  Nandos)

                                  Restaurants (bistros,
         Welfare catering       brasseries, coffee shops,
                                                            Supermarkets – food
       hospitals, healthcare,    cafeterias, wine bars,                                 Employee dining            Outside catering
                                                             retail ( food to go)
         prisons, military      public houses, roadside
                                      restaurants)

                                                                                       Themed restaurants
            Private clubs           Street vendors               Fine dining         (Hard Rock Café, Planet    Cafes & sandwich bars
                                                                                          Hollywood)


         Fast food chains       Accommodation (hotels,        Leisure (museums,
                                                                                       Conference centres       Takeaway (kiosks, fish &
       (McDonalds, Subway        motels, guest houses,      theme parks, theatres,
                                                                                                                   chips, snack bars)
          KFC, Wendy’s)                hostels)                    cinemas)




www.cthresources.com                                               Page 25
                                                              www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Management options in food and beverage: main approaches


                2.     Management options in food & beverage: main approaches
                       2.1 Self – operated
                       2.2 Franchise agreement
                       2.3 Management contracting
                       2.4 Outsourcing




www.cthresources.com                                     Page 26
                                                    www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Management options in food and beverage: main approaches


     2.1 Self-operated
             The owner or organisation manages the operation themselves. It could be a small, large or a
             franchised situation


     2.2 Franchise agreement
             Ninemeier (2000) explains: ‘ With a franchise, the franchisee (the owner of the facility) pays fees to the
             franchisor (or franchise company) in exchange for the right to use the name, building design, and
             business methods of the franchisor. Furthermore, the franchisee must agree to maintain the
             franchisor’s business & quality standards’.




www.cthresources.com                                         Page 27
                                                        www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Management options in food and beverage: main approaches


               Figure 1.5 Evaluation of Franchise agreement: Franchiser & Franchisee (Mc Donalds)




www.cthresources.com                                   Page 28
                                                  www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Management options in food and beverage: main approaches


     2.3 Management contracting
             When an owner or operator of an establishment employs or contracts specialised hospitality or
             food & beverage service company to manage the whole or part of the operation. This could b don
             either in a hotel or in a non-commercial institution, for example a university
                                          Figure 1.6: Management contracting analysis




www.cthresources.com                                       Page 29
                                                      www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Management options in food and beverage: main approaches


     2.4 Outsourcing
             Increasingly, hotels are realising that hotel-run restaurants are in some cases unprofitable due to
             many residents opting to dine at known branded outlets. Therefore, a new & emerging trend is
             where the hotel forms a partnership with a restaurant/coffee chain/bar brand that would operate
             from a designated area within the hotel.
                                 Fig 1.7 Food & beverage outsourcing in hotels (Starbucks)




                                           http://www.litchfieldbeach.com

www.cthresources.com                                             Page 30
                                                            www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Commercial and non-commercial food & beverage operations


                 3.    Commercial and non-commercial food & beverage operations
                       3.1 Food & beverage in accommodation
                       3.2 Food & beverage services in hotels
                       3.3 Independent restaurants (small/medium enterprise – SME)
                       3.4 Ethnic restaurants
                       3.5 Themed restaurants
                       3.6 Public houses or licensed premises
                       3.7 Chained restaurants & bars
                       3.8 Food & beverage in transportation
                       3.9 Non-commercial food & beverage
                       3.10 Characteristics of non-commercial operations



www.cthresources.com                                         Page 31
                                                        www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Commercial and non-commercial food & beverage operations


                 Main types of commercial & non-commercial food & beverage:-


                 Commercial
                 ● Food & beverage in accommodation
                 ● Independents operations
                 ● Themed restaurants
                 ● Public houses
                 ● Fast food chains
                 ● Transport services

                 Non-commercial
                 ● Military
                 ● Schools
                 ● Universities
                 ● Hospitals
                 ● Employee catering

www.cthresources.com                                    Page 32
                                                   www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Commercial and non-commercial food & beverage operations


     3.1 Food & beverage in accommodation
             Can vary depending on location specific areas, size, ownership, location, goals, customer & quality.
                                           Coffee shop, Fine dining restaurant/s, Specialty restaurant, Bar, Coffee
             5-star hotels                 lounge/pastry counter, Conference & banqueting, Outside catering, 24-
                                           hour full room service menu, Executive lounge food & beverage services,
                                           In room guest amenities, Mini bar, Nightclub, karaoke, cigar room, pool
                                           café, delicatessen, Employee dining
                                           Coffee shop, Specialty restaurant, Bar & lounge, Room service (limited
             4-star hotels                 throughout the night), Guest amenities, Conference & banqueting, Mini
                                           bar, Employee dining

            Budget hotels                  Breakfast buffet, Bar, Vending machines, Employee dining


           Bed & breakfast                 Breakfast, Limited set menu available at set times on request

                  Hostel                   Snack bar, Vending, Food prepared on request to take away

www.cthresources.com                                        Page 33
                                                       www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Commercial and non-commercial food & beverage operations


                             Fig 1.8 The food & beverage structure within a 4-star hotel
                                                                            Food & Beverage
                                                                               Manager


                                                   Assistant food &                             Executive Chef
                                                  Beverage Manager


                                             Food and
                                             Beverage                                             Sous Chef
                                            coordinator

                                                          Conference and
                           Restaurant                                            Coffee shop        Chief Steward
                                          Bar Manager       Banqueting
                            Manager                                               Manager
                                                             Manager

                                                          Conference and         Room service
                        Restaurant Team    Bar Team         Banqueting           and Mini Bar       Kitchen team
                                                              Team                 Manager


                                                                                 Room Service
                                                                                    team




www.cthresources.com                                              Page 34
                                                             www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Commercial and non-commercial food & beverage operations


     3.2 Food & beverage services in hotels
             Most hotels operate multiple food & beverage outlets. Outlets, products and services offered are
             subject to change from property to property. The outlets could be:-
             ● Coffee shop
             ● Restaurant
             ● Fine dining
             ● Bar
             ● Lounge
             ● Executive lounge
             ● Conferencing & banqueting
             ● Outside catering
             ● Room service
             ● Mini bar
             ● Guest amenities
             ● Employee dining


www.cthresources.com                                    Page 35
                                                   www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Commercial and non-commercial food & beverage operations


     3.3 Independent restaurants
             An independent restaurant is an individual trading entity, and in most cases the unit is managed
             by the owner. The restaurants could be themed ethnic, have a variety of service methods such as
             self-service, cafeteria, take-away, sit down or drive-through. They rely heavily on passing trade and
             word of mouth advertising. Almost 70% are often dynamic & varied. As the team is much smaller,
             many of the positions overlap.
          Fig 1.13 Typical organisational chart of a small independent food & beverage organisation
                                                                    Restaurant
                                                                  Manager/ Owner


                                              Assistant food &
                                                                                       Restaurant
                                                 Beverage
                                                                                       Supervisors
                                                 Manager



                                                  Kitchen Team            Restaurant Team       Bar Supervisor




                                                     Kitchen Porters               Cleaners


www.cthresources.com                                                   Page 36
                                                                 www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Commercial and non-commercial food & beverage operations


             An independent restaurant is an individual trading entity, and in most cases the unit is managed
             by the owner. The restaurants could be themed ethnic, have a variety of service methods such as
             self-service, cafeteria, take-away, sit down or drive-through. They rely heavily on passing trade and
             word of mouth advertising. Almost 70% are often dynamic & varied. As the team is much smaller,
             many of the positions overlap.
          Fig 1.13 Typical organisational chart of a small independent food & beverage organisation




www.cthresources.com                                      Page 37
                                                     www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Commercial and non-commercial food & beverage operations


     3.4 Ethnic restraints
             These type of restaurants can be part of a chain but also independent in nature. Manage by
             owners and operated around a central theme such as Chinese, Japanese and Middle Eastern.


     3.5 Themed restaurants
             These type of restaurants are operations that have a central theme throughout such as music,
             entertainment or sport for example. For a example the Hard Rock Cafe.


     3.6 Public houses or licensed premises
             Public houses (‘pubs’) offer comfortable, relaxing environments for groups or individuals can get
             together to enjoy beverages. Beverages are the main products but they offer great verity of foods
             due to declining beverage sales. They outsource their kitchen to chef entrepreneurs and the
             growth in gastro pubs.


www.cthresources.com                                    Page 38
                                                   www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Commercial and non-commercial food & beverage operations


     3.7 Chain restaurants and bars
             Key characteristics of chain restaurants
             ● Several units operating in different locations.
             ● Can be national, regional or global
             ● Operations normally duplicated and featured the same design, menus and operations in each
               unit.
             ● Good infrastructure and support networks – training and purchasing for example.
             ● Provide consistency and standardisation to customers.
             ● Centralised purchasing and distribution networks.
             ● Operations are normally themed around a central concept.
             ● Service systems can vary from take-away, drive thru, dine in, causal or fine dining.
             ● The operations can be owned by a parent company, a franchise or private owners.




www.cthresources.com                                         Page 39
                                                        www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Commercial and non-commercial food & beverage operations


     3.8 Food and beverage in transportation

                       Range from cafeteria-style snacks on short routes to fine dining on cruise lines.
          Sea
                       Normally transfer large quantities in short period of time.
                       Range from purchased snack on budget airlines or gourmet set menus for first-
                       class passengers. The food is mass produced and prepared off-site. The on-board
          Air
                       catering is normally contracted out to a specialist cater. Beverage can be range
                       from trolley to full.
                       Range from fine dining to trolley service. Provide on-board kiosk where customers
                       can purchase a basic selection of hot and cold food and beverages. Another
          Rail
                       common method is an on-board trolley service, move from carriage to carriage.
                       Fine dining is offered in first-class long journeys.

     3.9 Non-commercial food and beverage
             Main focus is on providing nutritious food and beverages but the primary mission is not to sell
             food and beverages.

www.cthresources.com                                          Page 40
                                                         www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Commercial and non-commercial food & beverage operations


     3.10 Characteristics of non-commercial operations
             ● Non-commercial institutions hire commercial food service management(contract) companies
               from outside to manage food service in their institutions.
             ● Commercial food service management companies exist to make profit.
             ● They carry out fully the food and service responsibilities for the institutions under contract.
             ● The institution or workplace can free itself from the day-to-day concern of managing food
               service operations.
             ● They are professional food service companies.
             ● These operations are planned to keep the expenses/ costs low; they are budget-oriented.
             ● They are part of properties that exist for reasons other than the service of food and beverages,
               which is only supportive.
             ● Competition is limited as the service is provided in a private, closed environment.
             ● Normally large scale, delivered at particular times of day.
             ● Business levels are quite predictable making it easier for production and planning.
             ● Emphasis is not placed on nutrition.



www.cthresources.com                                      Page 41
                                                     www.cthawards.com
Chapter 1 – Introduction to food & beverage

    Summary


                                                       Introduction to food and
                                                              beverage


                                                             Objectives,
                                                           Challenges and
                                                           characteristics


                                                         Food and beverage
                                                          classifications and
                                                                  types


                                                  Management
                                                    options



                                                   Commercial        Non commercial
                                                   operations          operations



                                                  Hotel food and
                                                                           Military
                                                    beverage



                                                  Independent
                                                                           Schools
                                                   operations


                                                  Ethnic, themed
                                                     and chain            University
                                                    operations


                                                    Transport
                                                                          Employee
                                                     catering


www.cthresources.com                                            Page 42
                                                      www.cthawards.com
Chapters

                       1.   Introduction to food & beverage
                       2.   Food production
                       3.   Purchasing food & beverage
                       4.   Food service delivery
                       5.   Beverages
                       6.   Menu planning
                       7.   Service quality in food & beverage
                       8.   Conference & banqueting




www.cthresources.com                               Page 43
                                              www.cthawards.com
Chapter 2 – Food production

    Objectives


                In this chapter you will learn to :-
                       ● Explain kitchen organization and the responsibilities of key personnel
                         employed
                       ● Describe and appraise the different food production methods
                       ● Identify the main food groups and commodities
                       ● Describe the main considerations in kitchen designs
                       ● Discuss the importance of achieving food cost
                       ● Explain the importance of food hygiene and control




www.cthresources.com                                        Page 44
                                                       www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction


                 1.    Kitchen introduction
                       1.1 Communication
                       1.2 Kitchen chef characteristics
                       1.3 Staffing and responsibilities
                       1.4 Kitchen organization
                       1.5 Partie system analysis
                       1.6 The stewarding department




www.cthresources.com                                           Page 45
                                                          www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction


                                         Fig 2.1 Main objectives of the kitchen department

                                                                                To provide safe
                                                                                 meals for all
                                                                                  consumers
                                                  To prepare food
                                                                                                                To provide
                                                    in the time
                                                                                                               quality meals
                                                   expected, to
                                                                                                                  for all
                                                  avoid customer
                                                                                                                consumers
                                                      waiting




                                                                                                                                  To meet or
                                   To prepare the                                                                              exceed the food
                                  right quantity of                                                                                needs of
                                        food                                                                                    organization’s
                                                                                 Kitchen                                        target market

                                                                                Objectives



                                          To create
                                                                                                                        To utilize food
                                       menus that will
                                                                                                                         stocks in the
                                       both attract and
                                                                                                                           best way
                                            retain
                                                                                                                           possible
                                         customers



                                                                 To achieve
                                                                  monthly                           To minimize
                                                               financial food                     stock wastages
                                                                   targets
www.cthresources.com                                                              Page 46
                                                                        www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction


            Most kitchens will be managed by an Executive or Head Chef. Their responsibilities can be,
                                         Fig 2.2 Executive Chef job description




www.cthresources.com                                    Page 47
                                                   www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction


                 1.1 Communication
                                                    Fig 2.3 Executive Chef communication
                                                                          Purchasing &
                                                                             Stores
                                                    Competitors           Department          Bar

                                                                                                          Genaeral
                                      Customers                                                           Manager's
                                                                                                           office


                              External
                              Suppliers                                                                         Room service




                            Housekeeping                                  EXECUTIVE                              Accounts
                                                                            CHEF                                department



                                  Sales and
                                  Marketing                                                                  Human
                                                                                                            Resources


                                              Stewarding
                                                                                               Front office &
                                                                                                 Reception
                                                           Conference &
                                                            Banqueting           Restaurant


www.cthresources.com                                                       Page 48
                                                                    www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction


                 1.2 Kitchen chef characteristics
                 1.2.1Qualities of a good chef
                         Ability to work under pressure
                         Ability to multi task
                         Creative
                         Consistent
                         Good palate
                         Ability to work in a team

                 1.2.2 Challenges for a chef
                         Fast paced and hot work environment
                         Many stakeholders
                         Risk of food poisoning
                         In most cases a high level of competition
                         High perishability of stock items
                         Frequently changeable external environment (i.e. food trends or scares)
                         Unsociable work
www.cthresources.com                                      Page 49
                                                    www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction


                 1.2.3 Opportunities for a chef
                         Be creative and showcase skills
                         Satisfy customers
                         Acquire and pass on skills
                         Meet lots of interesting people
                         Learn and sample a wide variety of different food
                         Travel
                         Obtain awards for culinary expertise

                 1.2.4 Chef presentation
                         Appearance – trimmed hair, clean hair, hair tied back if long, neatly
                         shaven, no earrings on males, studded earrings only for women
                         Accessories – wristwatch, maximum two rings, body piercings or tattoos
                         should not be visible, no visible necklaces
                         Trousers – pin striped, clean, well pressed
                         Shoes – slip resistant, in good repair

www.cthresources.com                                     Page 50
                                                    www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction


                 1.3 Staffing and responsibilities
                       The organizational structure of a kitchen will depend on a number of factors
                       including : -
                          Size and kitchen space available
                          Quantity of food output (demand)
                          Number of food outlets to cater
                          Sophistication and type of menu
                          Equipment requirement
                          Location where production is taking place (in kitchen or outsourced)
                          Service methods (Buffets, plated)




www.cthresources.com                                      Page 51
                                                     www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction


    1.4 Kitchen organization
    “Partie system” is a method of kitchen organization which is formal, structured brigade and in most
    cases, only found in high quality kitchens and restaurants.
                                                              Fig 2.4 The ‘Partie’ system

                                                                     Executive Chef




                                                  Sous Chef




                                                           Chef Tournant



                            Chef de partie       Chef de partie      Chef de partie     Chef de partie       Chef de partie
                            Grade Manager           Saucier           Poissonier           Patiser            Entremetier


                            Demi Chef de         Demi Chef de                                                Demi Chef de
                                                                     Demi Chef de       Demi Chef de
                            Partie Grade         Partie partie                                                   Partie
                                                                    Partie Poissonier   Partie Patiser
                              Manager              Saucier                                                    Entremetier


                                  Commis Grade                              Commis                                 Commis
                                                   Commis Saucier                           Commis Patiser
                                    Manager                                Poissonier                             Entremetier

www.cthresources.com                                                    Page 52
                                                                  www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction



               Role                 Responsibilities
               Sous Chef            Assistant to the executive chef, deputies in his/her
                                    absence
               Chef Tournant        Covers each section as and when required – has
                                    the skills and knowledge to cover all sections
               Chef Grade Manager   Responsible for the preparation of all cold savoury
                                    foods
               Chef Saucier         Responsible for all sauteed items
               Chef Poissonnier     Preparation and cooking of all fish dishes
               Chef Patissier       Preparation of desserts and pastries
               Chef Entremetier     Preparation of all vegetables, soups and hot
                                    appetisers



www.cthresources.com                            Page 53
                                           www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction


    1.5 Partie system analysis

     Advantages                                      Disadvantages
     Chefs specialize in a particular section of a   Although chefs specialize, they only focus on
     kitchen                                         one section of the kitchen as opposed to
                                                     learning a wide range of skills in more
                                                     conventional kitchen systems.
     Each section has a support infrastructure to    Staff can be ideal when particular section of the
     avoid any weaknesses                            kitchen are not busy
     Chef have a clear route f or progression        Can be expensive for the organization due to the
                                                     large numbers of staff required
     Customers receives quality meals                Chefs becomes bored
     Kitchen managers are able to allocate
     responsibility and accountability to the
     various sections
     Kitchen managers are able to detect and
     monitor problems more easily

www.cthresources.com                                      Page 54
                                                     www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction


                       Many kitchens now provide chefs with opportunities to work and rotate in
                       other sections of the kitchen. The benefits of this for the organization: -

                          Chefs become multi skilled and therefore more flexible
                          Job satisfaction is more greater due to acquiring a more divers skill set
                          Labour cost are more streamlined due to better utilization of labour




www.cthresources.com                                        Page 55
                                                       www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction


                 1.6 The stewarding department
                       Stewarding is a sub department of the kitchen and it’s staffing requirements for a large
                       operation are detailed below: -
                                  Fig 2.5 Basic Stewarding organization chart in a large kitchen

                                                          Chief
                                                         Steward

                                                Assistant
                                                 Chief
                                                Steward

                        Kitchen          Kitchen            Kitchen       Kitchen         Kitchen
                         Porter           Porter             Porter        Porter          Porter




www.cthresources.com                                         Page 56
                                                      www.cthawards.com
Chapter 2 – Food production

    Kitchen introduction


      Position                      Responsibilities

      Chief Steward and assistant   • Report to Executive Chef and Food and
                                      Beverage Manager
                                    • Supervise team of porters
                                    • Schedule work of Porters
                                    • Create cleaning standards
                                    • manage and control equipment stores (in/out)
                                    •Responsible for the maintenance of hygiene within
                                     kitchen
                                    • Control of kitchen chemicals (COSHH)
                                    • Co-ordinate booking of any maintenance of kitchen cleaning
                                    contractors or casual staff
                                    • Responsible for inventory and maintenance of kitchen
                                     cleaning equipments
      Kitchen Porters               • Carry out day-to-day cleaning of the kitchen
                                    • Operate the dishwasher machine
                                    • Clean kitchen equipment after use
                                    • Empty dustbins
                                    • Periodically sweep and mop floors
                                    • Clean kitchen work tops
www.cthresources.com                                 Page 57
                                                www.cthawards.com
Chapter 2 – Food production

    Kitchen design and planning considerations


                 2.    Kitchen design and planning considerations
                       When planning a kitchen there are many factors to consider. Each design
                       element must work together, to create smooth running kitchen operation,
                       and include control, safety, business yield and employee satisfaction. Poor
                       planning often lead to,
                          Wasted capacity
                          Poor stock rotation
                          Employee accidents
                          Low employee motivation
                          Slow production and output
                          Risk of food poisoning




www.cthresources.com                                       Page 58
                                                      www.cthawards.com
Chapter 2 – Food production

    Kitchen design and planning considerations


                                                 Figure 2.6 Kitchen design considerations

                                             Maximum                             Standards of      Work flow of      Production
                        POS Systems                          Space available
                                              Output                             organisation      employees          efficiency


                                               Heating,         Service
                       Environmental                                             Utilisation of   Communication        HACCP
                                          ventilation and     methods of
                        regulations                                                  space         with services    requirements
                                          air conditioning    restaurants

                                                                                                   Legislation-
                                                                                    Efficient
                                            Equ8ipment       Supervision by                        Employees
                         Menu types                                             communication                      Gas & Electricity
                                           requirements        managers                           working space
                                                                                 between chefs
                                                                                                      ratios
                                                                                                    Health and
                                                                 Storage
                                                                                    Drainage &       safety of       Production
                       Control of stock   Refuse disposal     requirements
                                                                                    plumbing       employees &        methods
                                                             (bulk & section)
                                                                                                    customers

                                            Restaurant
                                                              Allocation of
                                            preparation                             Ergonomics     Task Lighting
                                                             cleaning space
                                               area




www.cthresources.com                                                      Page 59
                                                                    www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation


                3.     Production methods and organisation
                       3.1 Production methods
                       3.2 The conventional food production method
                       3.3 The sous-vide method of food production (vacuum cooking)
                       3.4 Sous-vide - evaluation
                       3.5 Cook-chill method of food production
                       3.6 Cook-freeze method of food production
                       3.7 The central distribution method of food production




www.cthresources.com                                      Page 60
                                                     www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation



                                                             And efficient kitchen is where the chefs prepare
                                                             and cook food in minimal time whilst
                                                             maintaining a very high standard. This could be
                                                             achieved through a methodical and economical
                                                             method of working by,

                                                                        Ensuring all kitchen equipment is up to
                                                                        standard and ready to use. E.g.: A sharp
      Source: http//www.luxuryhomedesign.blogspot.com                   knife over a blunt one at all times.

           Using electrical equipment for appropriate and worth while purposes, for instances a
           potato peeler for 4 portions of potatoes which is likely to take more time in putting the
           machine to use than the time taken to peel potatoes it self is unworthy.
           Working systematically as possible
           The kitchen crew holding right postures in order to avoid fatigue and so forth. E.g. when
           standing for ;long periods of times standing correctly with weight evenly on both legs.


www.cthresources.com                                     Page 61
                                                    www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation



                Ensuring all necessary equipment is ready and usable at the start of each working session.
                Positioning all work tops, sinks, stores, and refrigerators within easy reach to eliminate
                unnecessary movements of chefs.
                Storing all ingredients as close to the practical work area, starting from most frequently used
                items close at hand.
                Preparing the mise en place thoroughly to ensure the follow-on of a smooth and efficient
                service.
                 Following a clear and continuous work plan, opposed to a haphazard one. E.g. preparing those
                dishes first which demands more time to prepare.


                                                                        Source: Caterer & Hotelkeeper




www.cthresources.com                                     Page 62
                                                    www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation


   3.1 Production methods
   Food production is differing methods of preparing, cooking and serving food to produce meals
   to the customer.
             Food              Preparation    Cooking               Holding    Regeneration           Presentation

             Fresh            Weigh/Measure   Blanch               Chill       Regithermic        Bain-marie
             Fresh cooked     clear/open      Warm                 Sous-vide   Microwave          Service flats
             Fresh            Chop/cut        Simmer               Freeze      Convection         Plates
             Prepared         Combine/mix     Boil                 Tray        Traditional        Trays
             Canned           Blend           Steam                Hot                            Vending
             Fresh            Shape/coat      Grill                Cupboard                       Buffet
             Chilled          Form            Sauté                Cold                           Trolley
             Vacuum                           Brown                Cupboard                       Dishes
             Dehydrated                       Bake
             Smoked                           Roast
             Salted                           Broil
             Crystallised                     Fry
             Acidified                        Microwave
             Pasteurized
             Bottled
             UHT




                            Foods in                          Process                        Output

www.cthresources.com                                           Page 63
                                                          www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation



   3.1.1 Key considerations in food production
                Food hygiene
                Quality raw materials
                Foods should be stored properly
                Appropriate preparation for each food item
                Minimised wastage
                Employees should comply with handling regulations
                Foods should be cooked to proper temperatures

   Methods differ in relation to:

                Actual location where food is produced
                Total time from preparation to service
                Staff numbers required
                Level of hygiene and control
                Quantity of food produced


www.cthresources.com                                     Page 64
                                                   www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation



                                     Figure 2.7 Food production methods



                                                         Conventional




                                  Cook- chill                                  Cook-freeze
                                                            Food
                                                         Production
                                                          Methods



                                          Centralised
                                                                         Sous-vide
                                          distribution




www.cthresources.com                                          Page 65
                                                         www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation


   3.2 The conventional food production method
   The conventional method is used in most kitchen establishments and follows the process as shown in
   figure 2.8.


                                  Figure 2.8 Conventional food production process


                         Refrigeration      Preparation              Ordered
      Goods in to          Freezing           (Mise en                from     Cooking       Serving
       kitchen
                           Dry Store           place)               customer




www.cthresources.com                                      Page 66
                                                   www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation



   Food as given in the table below can be cooked in variety of methods during the food production process.

      Method           Explanation
      Baking           Cooked in dry heat, in the oven
      Blanching        Dipping the food in to boiling water or oil for a short time
      Boiling          Cooked in a boiling or rapidly simmering liquid
      Braising         Browned in small amount of fat, then cooked slowly in a small amount of liquid
      Boiling          Cooked by direct heat from above or below
      Fried            Cooked in fat or oil
      Deep fried       Cooked in enough fat to cover the food
      Grilled          Cooked on a grill, over direct heat
      Poaching         Cooked in a liquid , just below boiling point (simmering)
      Roasting         Cooked uncovered, usually by in oven by dry heat
      Sautéing         Browned or cooked in a small amount hot fat or oil
      Steaming         Cooked in steam with or without pressure
      Stewing          Simmering slowly in enough liquid to cover the food

                                              Adapted from cichy & wise (1999)

www.cthresources.com                                      Page 67
                                                     www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation



   3.3 The sous-vide method of food production (vacuum cooking)

                                                       Figure2.9 Sous vide process



                                           Portioned
                                              in to
                                             plastic
                                            pouches
                                               and                                                                    Food is
                                                                                      Sealed                         arranged
                                            vacuum                        Customer   pouches
                                                                                                  Re-     Pouch is   on plate
     Goods in          Prepared   Cooked    packed                         orders    placed in
                                                                                                 heated   cut open      and
                                                                           meals      boiling                         served
                                                                                       water
                                                         Chilled and
                                                         refrigerated




www.cthresources.com                                            Page 68
                                                           www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation



   3.4 Sous – vide - evaluation
           Advantages                                                  Disadvantages
                       Pouches retain freshness                                 Capital investment in equipment
                       During re-heating juices are retained in                 and storage
                       pouch and not lost                                       Not as fresh as conventional
                       Individual pouches are labeled for easy                  method
                       stock rotation                                           Not able to adjust to customer
                       There is less risk of cross contamination                requirements
                       during storage due to sealed pouches                     Not all foods suitable for sous-
                       and labeling                                             vide method
                       Less wastage as foods is used only when                  Negative stigma attached(Boil in
                       ordered                                                  the bag!)
                       Food can be produced and accurately
                       portioned
                       Chef does not need to be present for
                       reheating and finishing stage
                       Pouched can be frozen to extend life
                       Inexpensive regeneration


www.cthresources.com                                               Page 69
                                                            www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation



   3.5 Cook-chill method of food production
           Cook chill is a catering system based on normal preparation and cooking of food followed by rapid
           chilling and storage. In controlled low temperature conditions above freezing point, subsequently
           reheating prior to consumption. The chilled food is regenerated in finishing kitchens which require
           low capital investment and minimum staff. All most any food can be cook chilled provided that the
           correct methods are used.
                                                                                         Foskett et al. ( 2004)

                                        Figure 2.11 The cook- chill process



       Goods in to     Preparing and
                                       Portioning        Packaging      Blast chilling        Re-heating          Consumption
      kitchen store       cooking




www.cthresources.com                                     Page 70
                                                    www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation



   3.6 Cook freeze method of food production
    The method is similar to cook-chill apart from refrigeration temperatures .



                                        Figure 2.12 The cook- freeze process




                           Preparing            Blast                 Blast
        Goods in                                                               Re-heating   Serving
                          and cooking         freezing              thawing




www.cthresources.com                                     Page 71
                                                    www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation



     3.7 The central distribution method of food production
             Centralised food production is when food is produced in bulk-off site.
             The method is frequently adopted by large chains who are looking to outsource all or part of their
             food production.




                                                                   source;:http//www.stangard-online.net

www.cthresources.com                                     Page 72
                                                    www.cthawards.com
Chapter 2 – Food production

    Production methods and organisation



                             Advantages                                                          Disadvantages
                CPU is specialised in food production                                  Pass control to another company
                Due to bulk production costs, prices are                               Potential delays in delivery to operation
                cheaper for buyers
                High levels of hygiene during production



                                              Figure 2.11 The cook- freeze process



                          Central                       CPU delivers
       Hotel or                                                                Operation
                        production                      food to hotel                             Food is                        Food is
      restaurant                                                             stores food in                    Consumers
                        unit (CPU)     Blast chilling      or other                            thawed and                     reheated and
     creates dish                                                             refrigeration                    order food
                         produces                        hospitality                             en place                        served
     specification                                                             or freezers
                       food off site                      operation




www.cthresources.com                                               Page 73
                                                              www.cthawards.com
Chapter 2 – Food production

    Food classifications


                4.     Food classifications
                       There are many different types and varieties of food. One way of organising
                       ingredients is to categorise them into particular groups of families. Few of
                       food are detailed below.




www.cthresources.com                                       Page 74
                                                      www.cthawards.com
Chapter 2 – Food production

    Food classifications


     4.1 Cheese
                                  Semi-hard                        Soft                       Blue

                                   Gouda                     Camembert                     Dolcelatte
                                    Edam                           Brie                      Stilton

                                  Emmenthal                  Mozzarella                    Roquefort

      4.2 Vegetables

          Root          Leaf           Brassicas        Shoot                  Fruit     Bulb           Squash        Pods
                       Spinach        Cauliflower       Fennel               Avocado     Garlic         Cucumber      Corn
          Turnip
                       Lettuce      Brussels sprouts   Asparagus             Aubergine   Onion          Zucchini   Bean sprouts
          Radish
                       Chicory          Broccoli       Artichoke              Peppers    Shallot        Pumpkin       Peas
          Potato
           Beet                                         Celery                Tomato                     Marrow       Okra




www.cthresources.com                                               Page 75
                                                           www.cthawards.com
Chapter 2 – Food production

    Food classifications


    4.3 Fruits
                        Berries              Citrus                   Tropical          Other
                       Blackberry             Lime                        Guava         Apples
                       Raspberry         Orange                           Mango         Melon

                       Blueberry          Lemon                           Papaya        Bananas


     4.4 Fish
                                    Freshwater                              Seawater

                                      Trout                                   Mullet
                                       Ecl                                   Mackerel
                                       Carp                                  Snapper

                                     Salmon                                    Cod



www.cthresources.com                                       Page 76
                                                      www.cthawards.com
Chapter 2 – Food production

    Food classifications


     4.5 Seafood
                          Crustaceans      Mollusc

                          Lobster          Octopus

                          Shrimp           Oyster

                          Crab             Mussel



     4.6 Poultry and game
                        Poultry         Feathered game          Furred game

                        Chicken         Woodcock                Rabbit

                        Capon           Quail                   Hare

                        Goose           Partridge

                        Turkey

www.cthresources.com                             Page 77
                                            www.cthawards.com
Chapter 2 – Food production

    Food cost and control


                 5.    Food cost and control
                       5.1 Food cost
                       5.2 Benefits of food cost for an organisation
                       5.3 How to achieve food cost targets?




www.cthresources.com                                        Page 78
                                                       www.cthawards.com
Chapter 2 – Food production

    Food cost and control


                       To ensure food is prepared to ‘optimum condition’, the following factors must
                       be implemented to ensure a quality product.


                                                                                Dish
                                     Purchase                               specifications
                                                    Qualified chefs
                                   specifications
                                                                          (standard recipes)


                                      HACCP           Functioning               Batch
                                  implementation      equipment               cooking



                                                         Good
                                                      supervision




www.cthresources.com                                       Page 79
                                                      www.cthawards.com
Chapter 2 – Food production

    Food cost and control


   5.1 Food cost
   Food cost is the percentage of total restaurant sales spent on the food product, It is normally around 28·30%
   as an industry guideline and can be considered as a performance measure for kitchen managers.

   Food cost can be calculated as:
                                  Total cost of food consumption / total food sales x100%


   When there are more than one outlet (such as in a large hotel), the internal requisitioning system assists in
   keeping track of food consumption for each outlet.




www.cthresources.com                                     Page 80
                                                    www.cthawards.com
Chapter 2 – Food production

    Food cost and control


   5.2      Benefits of food cost for an organisation
                                          Fig 2.14 Benefits of food cost

                                                       Target for the
                                                       Executive Chef




                                     Measurement of                       An industry
                                                         Food cost
                                      performance                         benchmark




                                                           Overall
                                                       assessments of
                                                            food
                                                        management
                                                            cycle

      Some organisations with food operations provide incentives for Executive Chefs if food coast targets
      are achieved.

www.cthresources.com                                       Page 81
                                                      www.cthawards.com
Chapter 2 – Food production

    Food cost and control


   5.3 How to achieve food cost targets?
                                 Fig 2.15 Key considerations for achievement of food cost target

                                                                                                                                            No meals leave the kitchen
                       Qualified employees avoid     Monitor food prices for      Monitor refrigerator     Demonstrate first in first out
                                                                                                                                            unless posted through POS
                                  errors                  fluctuations              temperatures             (FIFO) roattion system
                                                                                                                                                      system




                        All management meals                                     Discourage employees                                        Monthly and mid monthly
                                                    Slow moving items utilised                                   Lockable fridges
                         through POS system                                      picking food in kitchen                                         food stock takes




                                                    Remove poor selling items
                   Good security procedures in                                   Minimise food wastage,       Only prepare what is           Have and adhere to dish
                                                    from menu monitor ‘Sales
                             place                                                  utilise food fully              needed                  specifications for each dish
                                                             Mix’




                         Cook and serve foods
                                                    Employees eat employee
                       correctly – avoid customer                                 Store goods correctly       DO not let foods spoil!       Incorrect costing and pricing
                                                            food
                        returns and complaints




www.cthresources.com                                                                    Page 82
                                                                                 www.cthawards.com
Chapter 2 – Food production

    Food poisoning


                 6.    Food poisoning
                       6.1 Main types of food poisoning
                       6.2 Hazard Analysis Critical Control Point (HACCP)




www.cthresources.com                                       Page 83
                                                      www.cthawards.com
Chapter 2 – Food production

    Food poisoning


   6.1 Main types of food poisoning
                Salmonella
                Staphylococcus
                Clostridium
                Listeria




www.cthresources.com                       Page 84
                                      www.cthawards.com
Chapter 2 – Food production

    Food poisoning


                       Figure 2.16: Impacts of food poisoning for a food & beverage operation


                                                                     Loss of
                                                                    business
                                             Employee
                                              turnover
                                                                                        Illness to
                                             and loss of
                                                                                        customer
                                             employme
                                                 nt


                                                                      Food
                                                                    Poisoning
                                         Fines and                   impact                     Poor
                                         penalties
                                                                                             ‘unclean’
                                            from
                                                                                               image
                                        authorities



                                                       Possible
                                                                                  Bad
                                                      closure by
                                                                                publicity
                                                      authorities


www.cthresources.com                                            Page 85
                                                           www.cthawards.com
Chapter 2 – Food production

    Food poisoning


                          Figure 2.17: Ways in which to minimize a food positioning outbreak

                       Implement         Food hygiene         Risk assessment     Correct thawing    Frequent hand
                       HACCP             training                                                    washing
                       Pay particular    Keep foods           Clean equipment     Always cover and   Do not leave food
                       attention when    outside the          between use         label foods        hanging around
                       dealing with      danger zone-                                                in kitchen
                       eggs, pork and    between 40F
                       poultry           (4.4C) and 140 F
                                         (60C)
                       Food should be    Discard old food     No pets or vermin   Uncooked, raw      Leftover food to
                       cooked                                 (pest control)      meats should       be thoroughly
                       thoroughly                                                 always be stored   cooked
                                                                                  on lower shelves
                       Wash vegetables   After preparation    Serve hot food      Serve cold food    Sick employees
                       and food          of food, keep        hot                 cold               should be sent
                       thoroughly        refrigerated until                                          home
                                         cooking or
                                         serving

                       Do not cross           Keep buns covered          Food should be         Clean kitchen surface
                       contaminate                                       thoroughly destroyed   frequently
                                                                         before cooking
www.cthresources.com                                               Page 86
                                                              www.cthawards.com
Chapter 2 – Food production

    Food poisoning


   6.2             Hazard analysis Critical Control Point (HACCP)

   The HACCP system entails identifying potential risks during the food cycle and production stage and
   implementing controls to reduce those risks. This includes implementing regular checking systems and
   maintaining good records.




www.cthresources.com                                    Page 87
                                                   www.cthawards.com
Chapter 2 – Food production

    Food poisoning


                                  Figure 2.18: The HACCP food control process


                                                  Analyse Hazards



                                   Identification of CCPs (Critical Control Points)



                                             CCP prevention measures



                                     Monitoring of CCP Prevention Measures



                                                    CCP not met



                                                HACCP and CCP Log

www.cthresources.com                                        Page 88
                                                       www.cthawards.com
Chapter 2 – Food production

    Kitchen equipment


                7.     Kitchen equipment
                       Large commercial kitchens have a wide selection of equipment to assist staff
                       in their varying roles.




www.cthresources.com                                       Page 89
                                                      www.cthawards.com
Chapter 2 – Food production

    Food poisoning


   Considerations when purchasing equipment

              Can we afford it?
              Can we get spare parts?
              Who requires training?
              Will it be easy to use?
              Guarantees
              Warrantees
              Will it add value?
              What is the company support if it breaks down?
              Where is the best location for this equipment?
              What training is required?
              What is the procedure for cleaning?
              Instructions for use?
              How long will it last?
              Who else has purchased one- testimonials?
              What are the safety risks (risk assessments)?
              Has it been safety approved?

www.cthresources.com                                    Page 90
                                                   www.cthawards.com
Chapter 2 – Food production

    Summary



                                                          Kitchen introduction




         Organisation and                                                                                            Production methods
                            Kitchen design   Kitchen equipment       Food cost and control   Food classifications
            structure                                                                                                  and organisation



                                                                                             Cheese, vegetables,
            Objectives                                                       Food cost       fruit, poultry, game,    Cooking methods
                                                                                                fish & seafood


                                                                                                                     Conventional, cook –
                                                                                                                      chill, cook – freeze,
             Staffing                                                  Standard recipes
                                                                                                                           sous – vide
                                                                                                                         &centralised



         Communication                                                     Food poisoning




www.cthresources.com                                             Page 91
                                                         www.cthawards.com
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations
Food and beverage_operations

Más contenido relacionado

La actualidad más candente

Duties and Responsibilities F&B Service: www.chefqtrainer.blogspot.com
Duties and Responsibilities F&B Service: www.chefqtrainer.blogspot.comDuties and Responsibilities F&B Service: www.chefqtrainer.blogspot.com
Duties and Responsibilities F&B Service: www.chefqtrainer.blogspot.comCulinary Training Program
 
Food cycle or food and beverages service cycle
Food cycle or food and beverages service cycleFood cycle or food and beverages service cycle
Food cycle or food and beverages service cycleAnup Bajracharya
 
Food Beverage Service Basic notes
Food  Beverage Service Basic notesFood  Beverage Service Basic notes
Food Beverage Service Basic notesDr. Sunil Kumar
 
HOSPITALITY FOOD & BEVERAGE SERVICE
HOSPITALITY FOOD & BEVERAGE SERVICE HOSPITALITY FOOD & BEVERAGE SERVICE
HOSPITALITY FOOD & BEVERAGE SERVICE Brahmas Pandey
 
food & beverage organization structure & attributes
food & beverage organization structure & attributesfood & beverage organization structure & attributes
food & beverage organization structure & attributesDhaka Gaurav
 
Food & Beverage management
Food & Beverage managementFood & Beverage management
Food & Beverage managementGhulam Mujtaba
 
The food and beverage service department
The food and  beverage service departmentThe food and  beverage service department
The food and beverage service departmentAyrone Giel Anog
 
FOOD AND BEVERAGE OPERATION: STYLE OF SERVICE
FOOD AND BEVERAGE OPERATION: STYLE OF SERVICEFOOD AND BEVERAGE OPERATION: STYLE OF SERVICE
FOOD AND BEVERAGE OPERATION: STYLE OF SERVICEMUMTAZUL ILYANI AZHAR
 
Types of catering establishments
Types of catering establishmentsTypes of catering establishments
Types of catering establishmentscarowilli
 
Introduction to food & beverage department
Introduction to food & beverage departmentIntroduction to food & beverage department
Introduction to food & beverage departmentDhaka Gaurav
 
HOSPITALITY OPERATIONAL MANAGEMENT
HOSPITALITY OPERATIONAL MANAGEMENTHOSPITALITY OPERATIONAL MANAGEMENT
HOSPITALITY OPERATIONAL MANAGEMENTYanne Evangelista
 
Food and bevarage sections in hotels
Food and bevarage sections in hotelsFood and bevarage sections in hotels
Food and bevarage sections in hotelsDr. Sunil Kumar
 
Introduction to classical and modern cuisine
Introduction to classical and modern cuisineIntroduction to classical and modern cuisine
Introduction to classical and modern cuisineRohit Mohan
 
MTA - Unit 1- Coordination of Housekeeping Department with Other Department
MTA - Unit 1- Coordination of Housekeeping Department with Other DepartmentMTA - Unit 1- Coordination of Housekeeping Department with Other Department
MTA - Unit 1- Coordination of Housekeeping Department with Other DepartmentS Joseph
 

La actualidad más candente (20)

Duties and Responsibilities F&B Service: www.chefqtrainer.blogspot.com
Duties and Responsibilities F&B Service: www.chefqtrainer.blogspot.comDuties and Responsibilities F&B Service: www.chefqtrainer.blogspot.com
Duties and Responsibilities F&B Service: www.chefqtrainer.blogspot.com
 
Lodging & Accommodation
Lodging & AccommodationLodging & Accommodation
Lodging & Accommodation
 
Food cycle or food and beverages service cycle
Food cycle or food and beverages service cycleFood cycle or food and beverages service cycle
Food cycle or food and beverages service cycle
 
Food Beverage Service Basic notes
Food  Beverage Service Basic notesFood  Beverage Service Basic notes
Food Beverage Service Basic notes
 
HOSPITALITY FOOD & BEVERAGE SERVICE
HOSPITALITY FOOD & BEVERAGE SERVICE HOSPITALITY FOOD & BEVERAGE SERVICE
HOSPITALITY FOOD & BEVERAGE SERVICE
 
Banquets
BanquetsBanquets
Banquets
 
food & beverage organization structure & attributes
food & beverage organization structure & attributesfood & beverage organization structure & attributes
food & beverage organization structure & attributes
 
Food & Beverage management
Food & Beverage managementFood & Beverage management
Food & Beverage management
 
The food and beverage service department
The food and  beverage service departmentThe food and  beverage service department
The food and beverage service department
 
Gueridon service
Gueridon serviceGueridon service
Gueridon service
 
FOOD AND BEVERAGE OPERATION: STYLE OF SERVICE
FOOD AND BEVERAGE OPERATION: STYLE OF SERVICEFOOD AND BEVERAGE OPERATION: STYLE OF SERVICE
FOOD AND BEVERAGE OPERATION: STYLE OF SERVICE
 
Types of catering establishments
Types of catering establishmentsTypes of catering establishments
Types of catering establishments
 
Menu Planning, Costing, Engineering
Menu Planning, Costing, EngineeringMenu Planning, Costing, Engineering
Menu Planning, Costing, Engineering
 
Introduction to food & beverage department
Introduction to food & beverage departmentIntroduction to food & beverage department
Introduction to food & beverage department
 
In-room dining service
In-room dining serviceIn-room dining service
In-room dining service
 
HOSPITALITY OPERATIONAL MANAGEMENT
HOSPITALITY OPERATIONAL MANAGEMENTHOSPITALITY OPERATIONAL MANAGEMENT
HOSPITALITY OPERATIONAL MANAGEMENT
 
Food and bevarage sections in hotels
Food and bevarage sections in hotelsFood and bevarage sections in hotels
Food and bevarage sections in hotels
 
QUALITIES OF A GOOD FOOD SERVER
QUALITIES OF A GOOD FOOD SERVERQUALITIES OF A GOOD FOOD SERVER
QUALITIES OF A GOOD FOOD SERVER
 
Introduction to classical and modern cuisine
Introduction to classical and modern cuisineIntroduction to classical and modern cuisine
Introduction to classical and modern cuisine
 
MTA - Unit 1- Coordination of Housekeeping Department with Other Department
MTA - Unit 1- Coordination of Housekeeping Department with Other DepartmentMTA - Unit 1- Coordination of Housekeeping Department with Other Department
MTA - Unit 1- Coordination of Housekeeping Department with Other Department
 

Destacado

Destacado (20)

Types of food and beverage services
Types of food and beverage servicesTypes of food and beverage services
Types of food and beverage services
 
Food and beverage service types
Food and beverage service typesFood and beverage service types
Food and beverage service types
 
F&B Budgeting
F&B BudgetingF&B Budgeting
F&B Budgeting
 
Food and Beverage Cost Control
Food and Beverage Cost ControlFood and Beverage Cost Control
Food and Beverage Cost Control
 
Food and Beverages
Food and BeveragesFood and Beverages
Food and Beverages
 
Staff etiquette & manners in hospitality
Staff etiquette & manners in hospitalityStaff etiquette & manners in hospitality
Staff etiquette & manners in hospitality
 
Catering Services in a Hospital
Catering Services in a HospitalCatering Services in a Hospital
Catering Services in a Hospital
 
Types of service
Types of serviceTypes of service
Types of service
 
Food and Beverage Definition
Food and Beverage DefinitionFood and Beverage Definition
Food and Beverage Definition
 
Types of table service
Types of table serviceTypes of table service
Types of table service
 
Food and-beverage-service-management
Food and-beverage-service-managementFood and-beverage-service-management
Food and-beverage-service-management
 
Cocktail specifications
Cocktail specificationsCocktail specifications
Cocktail specifications
 
total quality management
total quality managementtotal quality management
total quality management
 
Rum
RumRum
Rum
 
Storage
StorageStorage
Storage
 
team building through effective leadership lagaan
team building through effective leadership lagaanteam building through effective leadership lagaan
team building through effective leadership lagaan
 
Guest Compliant handling-
Guest Compliant handling-Guest Compliant handling-
Guest Compliant handling-
 
Gin
GinGin
Gin
 
Purchasing
PurchasingPurchasing
Purchasing
 
Sales controls
Sales controlsSales controls
Sales controls
 

Similar a Food and beverage_operations

FUNDAMENTALS-SYLLABUS.docx
FUNDAMENTALS-SYLLABUS.docxFUNDAMENTALS-SYLLABUS.docx
FUNDAMENTALS-SYLLABUS.docxRoyCabarles3
 
copy-sample101 to foodservice
copy-sample101 to foodservicecopy-sample101 to foodservice
copy-sample101 to foodservicenexchef
 
Olit 501 ccp final design document
Olit 501 ccp final design documentOlit 501 ccp final design document
Olit 501 ccp final design documentPattie Salas
 
HPC 106 Fundamentals in Food service.docx
HPC 106 Fundamentals in Food service.docxHPC 106 Fundamentals in Food service.docx
HPC 106 Fundamentals in Food service.docxRoyCabarles3
 
ISO 22000,2005.ppt
ISO 22000,2005.pptISO 22000,2005.ppt
ISO 22000,2005.pptGetuLuchesa
 
Jc homeeconomics sy_0
Jc homeeconomics sy_0Jc homeeconomics sy_0
Jc homeeconomics sy_0siobhanpdst
 
Ready-to-Eat Food Manufacturing Plant Project Report 2023
Ready-to-Eat Food Manufacturing Plant Project Report 2023Ready-to-Eat Food Manufacturing Plant Project Report 2023
Ready-to-Eat Food Manufacturing Plant Project Report 2023AlinaEllis1
 
FQMS Production Planning and Control
FQMS Production Planning and ControlFQMS Production Planning and Control
FQMS Production Planning and ControlSonamSaini28
 
Chapter 1-lecture 2.pptx
Chapter 1-lecture 2.pptxChapter 1-lecture 2.pptx
Chapter 1-lecture 2.pptxOsmanHassan35
 
9-10 CBLM_ComCooking NC III (Edited).docx
9-10 CBLM_ComCooking NC III (Edited).docx9-10 CBLM_ComCooking NC III (Edited).docx
9-10 CBLM_ComCooking NC III (Edited).docxBobieTinaya2
 
Inside the Mind of a Food Safety Auditor
Inside the Mind of a Food Safety AuditorInside the Mind of a Food Safety Auditor
Inside the Mind of a Food Safety AuditorTraceGains
 
Food plant design lectures
Food plant design lecturesFood plant design lectures
Food plant design lecturesAkram Hossain
 
Johnny Chua Biography
Johnny Chua BiographyJohnny Chua Biography
Johnny Chua Biographyjchua388
 
Johnny Chua Biography
Johnny Chua BiographyJohnny Chua Biography
Johnny Chua Biographyjchua388
 

Similar a Food and beverage_operations (20)

FUNDAMENTALS-SYLLABUS.docx
FUNDAMENTALS-SYLLABUS.docxFUNDAMENTALS-SYLLABUS.docx
FUNDAMENTALS-SYLLABUS.docx
 
copy-sample101 to foodservice
copy-sample101 to foodservicecopy-sample101 to foodservice
copy-sample101 to foodservice
 
Olit 501 ccp final design document
Olit 501 ccp final design documentOlit 501 ccp final design document
Olit 501 ccp final design document
 
HPC 106 Fundamentals in Food service.docx
HPC 106 Fundamentals in Food service.docxHPC 106 Fundamentals in Food service.docx
HPC 106 Fundamentals in Food service.docx
 
ISO 22000,2005.ppt
ISO 22000,2005.pptISO 22000,2005.ppt
ISO 22000,2005.ppt
 
Jc homeeconomics sy_0
Jc homeeconomics sy_0Jc homeeconomics sy_0
Jc homeeconomics sy_0
 
Ready-to-Eat Food Manufacturing Plant Project Report 2023
Ready-to-Eat Food Manufacturing Plant Project Report 2023Ready-to-Eat Food Manufacturing Plant Project Report 2023
Ready-to-Eat Food Manufacturing Plant Project Report 2023
 
Foop preservation
Foop preservationFoop preservation
Foop preservation
 
FQMS Production Planning and Control
FQMS Production Planning and ControlFQMS Production Planning and Control
FQMS Production Planning and Control
 
Sjp resume 2016
Sjp resume 2016Sjp resume 2016
Sjp resume 2016
 
Chapter 1-lecture 2.pptx
Chapter 1-lecture 2.pptxChapter 1-lecture 2.pptx
Chapter 1-lecture 2.pptx
 
Global Best Practice in Cold Chain Management
Global Best Practice in Cold Chain ManagementGlobal Best Practice in Cold Chain Management
Global Best Practice in Cold Chain Management
 
9-10 CBLM_ComCooking NC III (Edited).docx
9-10 CBLM_ComCooking NC III (Edited).docx9-10 CBLM_ComCooking NC III (Edited).docx
9-10 CBLM_ComCooking NC III (Edited).docx
 
Tle he foods
Tle he foodsTle he foods
Tle he foods
 
Validation boot camp 1
Validation boot camp 1Validation boot camp 1
Validation boot camp 1
 
Validation Boot Camp
Validation Boot CampValidation Boot Camp
Validation Boot Camp
 
Inside the Mind of a Food Safety Auditor
Inside the Mind of a Food Safety AuditorInside the Mind of a Food Safety Auditor
Inside the Mind of a Food Safety Auditor
 
Food plant design lectures
Food plant design lecturesFood plant design lectures
Food plant design lectures
 
Johnny Chua Biography
Johnny Chua BiographyJohnny Chua Biography
Johnny Chua Biography
 
Johnny Chua Biography
Johnny Chua BiographyJohnny Chua Biography
Johnny Chua Biography
 

Más de libfsb

Principles of food beverage and labor cost controls
Principles of food  beverage  and labor cost controlsPrinciples of food  beverage  and labor cost controls
Principles of food beverage and labor cost controlslibfsb
 
Principles of food beverage and labor cost controls
Principles of food  beverage  and labor cost controlsPrinciples of food  beverage  and labor cost controls
Principles of food beverage and labor cost controlslibfsb
 
Foodbeverage
FoodbeverageFoodbeverage
Foodbeveragelibfsb
 
Food safety basics a reference guide for foodservice operators
Food safety basics a reference guide for foodservice operatorsFood safety basics a reference guide for foodservice operators
Food safety basics a reference guide for foodservice operatorslibfsb
 
The bar & beverage book
The bar & beverage bookThe bar & beverage book
The bar & beverage booklibfsb
 
The bar & beverage book
The bar & beverage bookThe bar & beverage book
The bar & beverage booklibfsb
 
Introduction.to.management.in.the.hospitality.industry.10th.edition
Introduction.to.management.in.the.hospitality.industry.10th.editionIntroduction.to.management.in.the.hospitality.industry.10th.edition
Introduction.to.management.in.the.hospitality.industry.10th.editionlibfsb
 
Hotel front office management 3rd edition
Hotel front office management 3rd editionHotel front office management 3rd edition
Hotel front office management 3rd editionlibfsb
 
4.the singularity
4.the singularity4.the singularity
4.the singularitylibfsb
 
3.great profits
3.great profits3.great profits
3.great profitslibfsb
 
2.pleasing all
2.pleasing all2.pleasing all
2.pleasing alllibfsb
 
1.the recession,
1.the recession,1.the recession,
1.the recession,libfsb
 
9.greener library
9.greener library9.greener library
9.greener librarylibfsb
 
8.moving on
8.moving on 8.moving on
8.moving on libfsb
 
7.let them
7.let them7.let them
7.let themlibfsb
 
6.dealing with
6.dealing with6.dealing with
6.dealing withlibfsb
 
5.the management
5.the management5.the management
5.the managementlibfsb
 
4.making the
4.making the4.making the
4.making thelibfsb
 
2.free electronic
2.free electronic2.free electronic
2.free electroniclibfsb
 
13.roi. measuring
13.roi. measuring13.roi. measuring
13.roi. measuringlibfsb
 

Más de libfsb (20)

Principles of food beverage and labor cost controls
Principles of food  beverage  and labor cost controlsPrinciples of food  beverage  and labor cost controls
Principles of food beverage and labor cost controls
 
Principles of food beverage and labor cost controls
Principles of food  beverage  and labor cost controlsPrinciples of food  beverage  and labor cost controls
Principles of food beverage and labor cost controls
 
Foodbeverage
FoodbeverageFoodbeverage
Foodbeverage
 
Food safety basics a reference guide for foodservice operators
Food safety basics a reference guide for foodservice operatorsFood safety basics a reference guide for foodservice operators
Food safety basics a reference guide for foodservice operators
 
The bar & beverage book
The bar & beverage bookThe bar & beverage book
The bar & beverage book
 
The bar & beverage book
The bar & beverage bookThe bar & beverage book
The bar & beverage book
 
Introduction.to.management.in.the.hospitality.industry.10th.edition
Introduction.to.management.in.the.hospitality.industry.10th.editionIntroduction.to.management.in.the.hospitality.industry.10th.edition
Introduction.to.management.in.the.hospitality.industry.10th.edition
 
Hotel front office management 3rd edition
Hotel front office management 3rd editionHotel front office management 3rd edition
Hotel front office management 3rd edition
 
4.the singularity
4.the singularity4.the singularity
4.the singularity
 
3.great profits
3.great profits3.great profits
3.great profits
 
2.pleasing all
2.pleasing all2.pleasing all
2.pleasing all
 
1.the recession,
1.the recession,1.the recession,
1.the recession,
 
9.greener library
9.greener library9.greener library
9.greener library
 
8.moving on
8.moving on 8.moving on
8.moving on
 
7.let them
7.let them7.let them
7.let them
 
6.dealing with
6.dealing with6.dealing with
6.dealing with
 
5.the management
5.the management5.the management
5.the management
 
4.making the
4.making the4.making the
4.making the
 
2.free electronic
2.free electronic2.free electronic
2.free electronic
 
13.roi. measuring
13.roi. measuring13.roi. measuring
13.roi. measuring
 

Food and beverage_operations

  • 1. Food & Beverage Operations May2010 www.cthresources.com 1 Page 1 www.cthawards.com
  • 2. Content I. Description II. Learning Outcomes III. Syllabus IV. Assessment V. Chapters 1 - 8 www.cthresources.com Page 2 www.cthawards.com
  • 3. Description Description The aim of the Food & Beverage Operations module is to provide students with an understanding of the operational & supervisory aspects of running a food & beverage operation for an international clientele in a range of establishments. To encourage an appreciation of the origins of such systems & to understand the various factors involved in meeting customer needs. Students will gain an understanding of food & beverage & its service in a variety of styles of restaurant & establishments & they will have sufficient knowledge to produce a broad plan for specified food & beverage operations. www.cthresources.com Page 3 www.cthawards.com
  • 4. Content I. Description II. Learning Outcomes III. Syllabus IV. Assessment V. Chapters 1 - 8 www.cthresources.com Page 4 www.cthawards.com
  • 5. Learning Outcomes Summary of Learning Outcomes On completion of this module, students will be able to: Demonstrate knowledge of the key functional areas of the food & beverage operation Describe the kitchen operation including food production systems, methods of cookery, kitchen layout & commodities Demonstrate the different methods of purchasing & food storage Examine the appropriateness of the different methods of food & beverage service to manage customer expectations Develop & plan menus according to customer requirements Describe the different types & requirements of banqueting functions www.cthresources.com Page 5 www.cthawards.com
  • 6. Content I. Description II. Learning Outcomes III. Syllabus IV. Assessment V. Chapters 1 - 8 www.cthresources.com Page 6 www.cthawards.com
  • 7. Syllabus – Part 1 of 3 Syllabus ● Restaurant concepts & types of outlets; banqueting, fast food, hotel, Introduction to food & industrial, outside catering, institutional, in-flight, restaurant, public beverage operations house & transport catering ● Typical organization structures & job titles in kitchen, restaurant & banqueting departments ● Food production systems including traditional, centralised, cook-chill, Food production cook-freeze & sous vide operations ● The suitability of these systems to the operation. Methods of cookery. Kitchen layout & equipment. Commodities: food & non-food ● The policies & procedures for purchasing of food & non-food items for a hospitality operation Purchasing & storage of ● The use of standard purchasing specifications & other recognised goods standards/brand names when ordering both food & non-food items. ● The correct storage of commodities. The security aspects of storing high value items ● Procedures for the issuing of stock items, including all records kept, & checks on the use of commodities www.cthresources.com Page 7 www.cthawards.com
  • 8. Syllabus – Part 2 of 3 Syllabus ● Methods of food service, silver service, plate service, buffet, counter Food service systems service, room service, self service, assisted service. Suitability & cost of service styles ● Meeting managing customer expectations. Staff skill levels. Preparation & layout of food & service operations Production & sale of ● Preparation & layout of beverage service, service of alcoholic & non- non-alcoholic & alcoholic beverages & hot beverages alcoholic beverages ● Beverage menu & wine list ● Menu structure & trends Menu planning ● Factors affecting the compilation of menus, menu development ● Catering for customer requirements & trends in modern diets. www.cthresources.com Page 8 www.cthawards.com
  • 9. Syllabus – Part 3 of 3 Syllabus Providing excellent ● Employee attitude, personal appearance, hygiene practices customer service in food & beverage ● Attentiveness, body language, effective communication, team work, operations attention to detail ● Types of events, planning, organising & costing of an event. Menu & Banqueting & functions service styles ● Health, safety & hygiene considerations. Staffing the event. Evaluation www.cthresources.com Page 9 www.cthawards.com
  • 10. Content I. Description II. Learning Outcomes III. Syllabus IV. Assessment V. Chapters 1 - 8 www.cthresources.com Page 10 www.cthawards.com
  • 11. Assessment Assessment This module will be assessed via a 2 ½ hour examination, set & marked by CTH. The examination will cover the whole of the assessment criteria in this unit & will take the form of 10 x 2 mark questions & 5 x 4 mark questions in section A (40 marks). Section B will comprise of 5 x 20 mark questions of which candidates must select & answer three (60 marks). CTH is a London based awarding body & the syllabus content will in general reflect this. Any legislation & codes of practice will reflect the international nature of the industry & will not be country specific. International centres may find it advantageous to add local legislation or practice to their teaching but they should be aware that the CTH examination will not assess this local knowledge. www.cthresources.com Page 11 www.cthawards.com
  • 12. Content I. Description II. Learning Outcomes III. Syllabus IV. Assessment V. Chapters 1 - 8 www.cthresources.com Page 12 www.cthawards.com
  • 13. Chapters 1. Introduction to food & beverage 2. Food production 3. Purchasing food & beverage 4. Food service delivery 5. Beverages 6. Menu planning 7. Service quality in food & beverage 8. Conference & banqueting www.cthresources.com Page 13 www.cthawards.com
  • 14. Chapter 1 – Introduction to food & beverage Objectives In this chapter you will learn to :- ● Present the key characteristics, objectives & challenges of the sector ● Detail the diverse structure & scope of the sector ● Explain the complexity of the classifying the sector ● Describe & evaluate the characteristics & aims of a range of different types of food & beverage operations www.cthresources.com Page 14 www.cthawards.com
  • 15. Chapter 1 – Introduction to food & beverage Introduction to the food & beverage sector 1. Introduction to the food & beverage sector 1.1 Food & beverage: main objectives & expectations 1.2 Characteristics of the food & beverage sector 1.3 Trends in food & beverage 1.4 Size & structure of the food & beverage industry 1.5 Classification & organisation of the sector: the challenge www.cthresources.com Page 15 www.cthawards.com
  • 16. Chapter 1 – Introduction to food & beverage Introduction to the food & beverage sector Fig 1.1 The food & beverage cycle Most food & beverage businesses operate within the cycle & the different stages of the cycle present both challenges & opportunities for operators . 1. Purchasing 8. Consuming 2. Receiving 7. Serving 3. Storing 6. Cooking 4. Issuing 5. Preparing www.cthresources.com Page 16 www.cthawards.com
  • 17. Chapter 1 – Introduction to food & beverage Introduction to the food & beverage sector 1.1 Food & beverage: main objectives & expectations Most food & beverage operations aim to provide: - Quality food & beverages A clean, hygienic & safe environment Comfortable & well designed facilities Professional, attentive & friendly service Value for money www.cthresources.com Page 17 www.cthawards.com
  • 18. Chapter 1 – Introduction to food & beverage Introduction to the food & beverage sector The main challenges of the hospitality industry & the food sector are:- ● Intangibility – such as ambiance ● Simultaneous production & consumption - where mass production is difficult for it requires large amounts of customers & producers in one placer which would cause environmental, social, cultural & economic problems ● Heterogeneity – where service experience may vary due to different producers & consumers with different needs & requirements ● Consistency – is difficult to achieve due to the intangible element in food & beverage ● Perishability – where unused hospitality services cannot be stored, returned, claimed or resold Ownership – where the consumer only owns a hospitality product only for a certain period of time No guarantees – with little aftercare or service Imitation is easy – with no patents on service processes & easily copied by competitors Seasonality – where staffing & expenses are challenging to many restaurant operators External variables – that impact the running of the business such as political, economic, social, technological, legal & environmental change www.cthresources.com Page 18 www.cthawards.com
  • 19. Chapter 1 – Introduction to food & beverage Introduction to the food & beverage sector 1.2 Characteristics of the food & beverage sector Following are the main characteristics:- ● A vital part of everyday life ● Major contributor to the national economy ● Highly fragmented & complex ● Creates employment ● Encourages entrepreneurship ● Promotes diversity through many different food concepts & cuisines ● Fuels innovation ● Local multiplier using many other peripheral services ● Consumer led ● Competitive ● An opportunity to enjoy the company of friends, family & colleagues ● Fulfils basic needs (see Fig 1.2) www.cthresources.com Page 19 www.cthawards.com
  • 20. Chapter 1 – Introduction to food & beverage Introduction to the food & beverage sector Fig 1.2 Maslow’s Hierarchy of Needs Food is a basic need for everyday life Self - actualization Self Esteem Love & belonging Safety needs Physiological needs www.cthresources.com Page 20 www.cthawards.com
  • 21. Chapter 1 – Introduction to food & beverage Introduction to the food & beverage sector 1.3 Trends in food & beverage Following are some key trends in the UK:- ● Guests become more sophisticated ● More emphasis on food safety & sanitation ● More casual/less formal & theme restaurants ● Increase in ethnic restaurants & ethnic food ● Growth in chains –all cuisines ● Increase in convenience food ● Increase in coffee chains – coffee culture ● Increased take out meals & home meal replacement ● Outsourcing outlets in hotels – co-branding ● More focus on healthier eating ● Increase in organic food consumption, food sustainability & provenance www.cthresources.com Page 21 www.cthawards.com
  • 22. Chapter 1 – Introduction to food & beverage Introduction to the food & beverage sector 1.4 Size & structure of the food & beverage industry Fig 1.3 The United Kingdom Food Service Industry (2006) www.cthresources.com Page 22 www.cthawards.com
  • 23. Chapter 1 – Introduction to food & beverage Introduction to the food & beverage sector 1.5 Classification & organisation of the sector: the challenge The food & beverage sector is extremely diverse & fragmented that the size & scope of the industry creates a challenge when attempting to organise & classify it. It has many subsectors. Following are the classification approaches & options:- ● Commercial & non-commercial ● Size ● Ownership ● Star rating or quality ● Service method ● Food or beverage ● Concept or theme ● Revenue or turnover ● Location ● Meal time or meal period ● Customer type ● Cuisine ● Awards & schemes www.cthresources.com Page 23 www.cthawards.com
  • 24. Chapter 1 – Introduction to food & beverage Introduction to the food & beverage sector Fig 1.4 Classification of food & beverage Food & Beverage outlets Non Commercial Commercial General Restricted Institutional Employee market market catering catering Travel In-house Hotels Schools catering catering Restaurants University Contract Clubs & snack bars catering caterer Institutional Fast food & The military & employee take away services catering Function & event Prisons catering www.cthresources.com Page 24 www.cthawards.com
  • 25. Chapter 1 – Introduction to food & beverage Introduction to the food & beverage sector Variety of food & beverage operations Ethnic restaurants Ethnic chains Educational Institutions Shopping malls, (Chinese, Japanese, (Wagamama, Bombay Transport (rail, air & (schools, colleges, airports, food counters French, Malaysian, Bicycle Yo Sushi, marine) universities) Caribbean) Nandos) Restaurants (bistros, Welfare catering brasseries, coffee shops, Supermarkets – food hospitals, healthcare, cafeterias, wine bars, Employee dining Outside catering retail ( food to go) prisons, military public houses, roadside restaurants) Themed restaurants Private clubs Street vendors Fine dining (Hard Rock Café, Planet Cafes & sandwich bars Hollywood) Fast food chains Accommodation (hotels, Leisure (museums, Conference centres Takeaway (kiosks, fish & (McDonalds, Subway motels, guest houses, theme parks, theatres, chips, snack bars) KFC, Wendy’s) hostels) cinemas) www.cthresources.com Page 25 www.cthawards.com
  • 26. Chapter 1 – Introduction to food & beverage Management options in food and beverage: main approaches 2. Management options in food & beverage: main approaches 2.1 Self – operated 2.2 Franchise agreement 2.3 Management contracting 2.4 Outsourcing www.cthresources.com Page 26 www.cthawards.com
  • 27. Chapter 1 – Introduction to food & beverage Management options in food and beverage: main approaches 2.1 Self-operated The owner or organisation manages the operation themselves. It could be a small, large or a franchised situation 2.2 Franchise agreement Ninemeier (2000) explains: ‘ With a franchise, the franchisee (the owner of the facility) pays fees to the franchisor (or franchise company) in exchange for the right to use the name, building design, and business methods of the franchisor. Furthermore, the franchisee must agree to maintain the franchisor’s business & quality standards’. www.cthresources.com Page 27 www.cthawards.com
  • 28. Chapter 1 – Introduction to food & beverage Management options in food and beverage: main approaches Figure 1.5 Evaluation of Franchise agreement: Franchiser & Franchisee (Mc Donalds) www.cthresources.com Page 28 www.cthawards.com
  • 29. Chapter 1 – Introduction to food & beverage Management options in food and beverage: main approaches 2.3 Management contracting When an owner or operator of an establishment employs or contracts specialised hospitality or food & beverage service company to manage the whole or part of the operation. This could b don either in a hotel or in a non-commercial institution, for example a university Figure 1.6: Management contracting analysis www.cthresources.com Page 29 www.cthawards.com
  • 30. Chapter 1 – Introduction to food & beverage Management options in food and beverage: main approaches 2.4 Outsourcing Increasingly, hotels are realising that hotel-run restaurants are in some cases unprofitable due to many residents opting to dine at known branded outlets. Therefore, a new & emerging trend is where the hotel forms a partnership with a restaurant/coffee chain/bar brand that would operate from a designated area within the hotel. Fig 1.7 Food & beverage outsourcing in hotels (Starbucks) http://www.litchfieldbeach.com www.cthresources.com Page 30 www.cthawards.com
  • 31. Chapter 1 – Introduction to food & beverage Commercial and non-commercial food & beverage operations 3. Commercial and non-commercial food & beverage operations 3.1 Food & beverage in accommodation 3.2 Food & beverage services in hotels 3.3 Independent restaurants (small/medium enterprise – SME) 3.4 Ethnic restaurants 3.5 Themed restaurants 3.6 Public houses or licensed premises 3.7 Chained restaurants & bars 3.8 Food & beverage in transportation 3.9 Non-commercial food & beverage 3.10 Characteristics of non-commercial operations www.cthresources.com Page 31 www.cthawards.com
  • 32. Chapter 1 – Introduction to food & beverage Commercial and non-commercial food & beverage operations Main types of commercial & non-commercial food & beverage:- Commercial ● Food & beverage in accommodation ● Independents operations ● Themed restaurants ● Public houses ● Fast food chains ● Transport services Non-commercial ● Military ● Schools ● Universities ● Hospitals ● Employee catering www.cthresources.com Page 32 www.cthawards.com
  • 33. Chapter 1 – Introduction to food & beverage Commercial and non-commercial food & beverage operations 3.1 Food & beverage in accommodation Can vary depending on location specific areas, size, ownership, location, goals, customer & quality. Coffee shop, Fine dining restaurant/s, Specialty restaurant, Bar, Coffee 5-star hotels lounge/pastry counter, Conference & banqueting, Outside catering, 24- hour full room service menu, Executive lounge food & beverage services, In room guest amenities, Mini bar, Nightclub, karaoke, cigar room, pool café, delicatessen, Employee dining Coffee shop, Specialty restaurant, Bar & lounge, Room service (limited 4-star hotels throughout the night), Guest amenities, Conference & banqueting, Mini bar, Employee dining Budget hotels Breakfast buffet, Bar, Vending machines, Employee dining Bed & breakfast Breakfast, Limited set menu available at set times on request Hostel Snack bar, Vending, Food prepared on request to take away www.cthresources.com Page 33 www.cthawards.com
  • 34. Chapter 1 – Introduction to food & beverage Commercial and non-commercial food & beverage operations Fig 1.8 The food & beverage structure within a 4-star hotel Food & Beverage Manager Assistant food & Executive Chef Beverage Manager Food and Beverage Sous Chef coordinator Conference and Restaurant Coffee shop Chief Steward Bar Manager Banqueting Manager Manager Manager Conference and Room service Restaurant Team Bar Team Banqueting and Mini Bar Kitchen team Team Manager Room Service team www.cthresources.com Page 34 www.cthawards.com
  • 35. Chapter 1 – Introduction to food & beverage Commercial and non-commercial food & beverage operations 3.2 Food & beverage services in hotels Most hotels operate multiple food & beverage outlets. Outlets, products and services offered are subject to change from property to property. The outlets could be:- ● Coffee shop ● Restaurant ● Fine dining ● Bar ● Lounge ● Executive lounge ● Conferencing & banqueting ● Outside catering ● Room service ● Mini bar ● Guest amenities ● Employee dining www.cthresources.com Page 35 www.cthawards.com
  • 36. Chapter 1 – Introduction to food & beverage Commercial and non-commercial food & beverage operations 3.3 Independent restaurants An independent restaurant is an individual trading entity, and in most cases the unit is managed by the owner. The restaurants could be themed ethnic, have a variety of service methods such as self-service, cafeteria, take-away, sit down or drive-through. They rely heavily on passing trade and word of mouth advertising. Almost 70% are often dynamic & varied. As the team is much smaller, many of the positions overlap. Fig 1.13 Typical organisational chart of a small independent food & beverage organisation Restaurant Manager/ Owner Assistant food & Restaurant Beverage Supervisors Manager Kitchen Team Restaurant Team Bar Supervisor Kitchen Porters Cleaners www.cthresources.com Page 36 www.cthawards.com
  • 37. Chapter 1 – Introduction to food & beverage Commercial and non-commercial food & beverage operations An independent restaurant is an individual trading entity, and in most cases the unit is managed by the owner. The restaurants could be themed ethnic, have a variety of service methods such as self-service, cafeteria, take-away, sit down or drive-through. They rely heavily on passing trade and word of mouth advertising. Almost 70% are often dynamic & varied. As the team is much smaller, many of the positions overlap. Fig 1.13 Typical organisational chart of a small independent food & beverage organisation www.cthresources.com Page 37 www.cthawards.com
  • 38. Chapter 1 – Introduction to food & beverage Commercial and non-commercial food & beverage operations 3.4 Ethnic restraints These type of restaurants can be part of a chain but also independent in nature. Manage by owners and operated around a central theme such as Chinese, Japanese and Middle Eastern. 3.5 Themed restaurants These type of restaurants are operations that have a central theme throughout such as music, entertainment or sport for example. For a example the Hard Rock Cafe. 3.6 Public houses or licensed premises Public houses (‘pubs’) offer comfortable, relaxing environments for groups or individuals can get together to enjoy beverages. Beverages are the main products but they offer great verity of foods due to declining beverage sales. They outsource their kitchen to chef entrepreneurs and the growth in gastro pubs. www.cthresources.com Page 38 www.cthawards.com
  • 39. Chapter 1 – Introduction to food & beverage Commercial and non-commercial food & beverage operations 3.7 Chain restaurants and bars Key characteristics of chain restaurants ● Several units operating in different locations. ● Can be national, regional or global ● Operations normally duplicated and featured the same design, menus and operations in each unit. ● Good infrastructure and support networks – training and purchasing for example. ● Provide consistency and standardisation to customers. ● Centralised purchasing and distribution networks. ● Operations are normally themed around a central concept. ● Service systems can vary from take-away, drive thru, dine in, causal or fine dining. ● The operations can be owned by a parent company, a franchise or private owners. www.cthresources.com Page 39 www.cthawards.com
  • 40. Chapter 1 – Introduction to food & beverage Commercial and non-commercial food & beverage operations 3.8 Food and beverage in transportation Range from cafeteria-style snacks on short routes to fine dining on cruise lines. Sea Normally transfer large quantities in short period of time. Range from purchased snack on budget airlines or gourmet set menus for first- class passengers. The food is mass produced and prepared off-site. The on-board Air catering is normally contracted out to a specialist cater. Beverage can be range from trolley to full. Range from fine dining to trolley service. Provide on-board kiosk where customers can purchase a basic selection of hot and cold food and beverages. Another Rail common method is an on-board trolley service, move from carriage to carriage. Fine dining is offered in first-class long journeys. 3.9 Non-commercial food and beverage Main focus is on providing nutritious food and beverages but the primary mission is not to sell food and beverages. www.cthresources.com Page 40 www.cthawards.com
  • 41. Chapter 1 – Introduction to food & beverage Commercial and non-commercial food & beverage operations 3.10 Characteristics of non-commercial operations ● Non-commercial institutions hire commercial food service management(contract) companies from outside to manage food service in their institutions. ● Commercial food service management companies exist to make profit. ● They carry out fully the food and service responsibilities for the institutions under contract. ● The institution or workplace can free itself from the day-to-day concern of managing food service operations. ● They are professional food service companies. ● These operations are planned to keep the expenses/ costs low; they are budget-oriented. ● They are part of properties that exist for reasons other than the service of food and beverages, which is only supportive. ● Competition is limited as the service is provided in a private, closed environment. ● Normally large scale, delivered at particular times of day. ● Business levels are quite predictable making it easier for production and planning. ● Emphasis is not placed on nutrition. www.cthresources.com Page 41 www.cthawards.com
  • 42. Chapter 1 – Introduction to food & beverage Summary Introduction to food and beverage Objectives, Challenges and characteristics Food and beverage classifications and types Management options Commercial Non commercial operations operations Hotel food and Military beverage Independent Schools operations Ethnic, themed and chain University operations Transport Employee catering www.cthresources.com Page 42 www.cthawards.com
  • 43. Chapters 1. Introduction to food & beverage 2. Food production 3. Purchasing food & beverage 4. Food service delivery 5. Beverages 6. Menu planning 7. Service quality in food & beverage 8. Conference & banqueting www.cthresources.com Page 43 www.cthawards.com
  • 44. Chapter 2 – Food production Objectives In this chapter you will learn to :- ● Explain kitchen organization and the responsibilities of key personnel employed ● Describe and appraise the different food production methods ● Identify the main food groups and commodities ● Describe the main considerations in kitchen designs ● Discuss the importance of achieving food cost ● Explain the importance of food hygiene and control www.cthresources.com Page 44 www.cthawards.com
  • 45. Chapter 2 – Food production Kitchen introduction 1. Kitchen introduction 1.1 Communication 1.2 Kitchen chef characteristics 1.3 Staffing and responsibilities 1.4 Kitchen organization 1.5 Partie system analysis 1.6 The stewarding department www.cthresources.com Page 45 www.cthawards.com
  • 46. Chapter 2 – Food production Kitchen introduction Fig 2.1 Main objectives of the kitchen department To provide safe meals for all consumers To prepare food To provide in the time quality meals expected, to for all avoid customer consumers waiting To meet or To prepare the exceed the food right quantity of needs of food organization’s Kitchen target market Objectives To create To utilize food menus that will stocks in the both attract and best way retain possible customers To achieve monthly To minimize financial food stock wastages targets www.cthresources.com Page 46 www.cthawards.com
  • 47. Chapter 2 – Food production Kitchen introduction Most kitchens will be managed by an Executive or Head Chef. Their responsibilities can be, Fig 2.2 Executive Chef job description www.cthresources.com Page 47 www.cthawards.com
  • 48. Chapter 2 – Food production Kitchen introduction 1.1 Communication Fig 2.3 Executive Chef communication Purchasing & Stores Competitors Department Bar Genaeral Customers Manager's office External Suppliers Room service Housekeeping EXECUTIVE Accounts CHEF department Sales and Marketing Human Resources Stewarding Front office & Reception Conference & Banqueting Restaurant www.cthresources.com Page 48 www.cthawards.com
  • 49. Chapter 2 – Food production Kitchen introduction 1.2 Kitchen chef characteristics 1.2.1Qualities of a good chef Ability to work under pressure Ability to multi task Creative Consistent Good palate Ability to work in a team 1.2.2 Challenges for a chef Fast paced and hot work environment Many stakeholders Risk of food poisoning In most cases a high level of competition High perishability of stock items Frequently changeable external environment (i.e. food trends or scares) Unsociable work www.cthresources.com Page 49 www.cthawards.com
  • 50. Chapter 2 – Food production Kitchen introduction 1.2.3 Opportunities for a chef Be creative and showcase skills Satisfy customers Acquire and pass on skills Meet lots of interesting people Learn and sample a wide variety of different food Travel Obtain awards for culinary expertise 1.2.4 Chef presentation Appearance – trimmed hair, clean hair, hair tied back if long, neatly shaven, no earrings on males, studded earrings only for women Accessories – wristwatch, maximum two rings, body piercings or tattoos should not be visible, no visible necklaces Trousers – pin striped, clean, well pressed Shoes – slip resistant, in good repair www.cthresources.com Page 50 www.cthawards.com
  • 51. Chapter 2 – Food production Kitchen introduction 1.3 Staffing and responsibilities The organizational structure of a kitchen will depend on a number of factors including : - Size and kitchen space available Quantity of food output (demand) Number of food outlets to cater Sophistication and type of menu Equipment requirement Location where production is taking place (in kitchen or outsourced) Service methods (Buffets, plated) www.cthresources.com Page 51 www.cthawards.com
  • 52. Chapter 2 – Food production Kitchen introduction 1.4 Kitchen organization “Partie system” is a method of kitchen organization which is formal, structured brigade and in most cases, only found in high quality kitchens and restaurants. Fig 2.4 The ‘Partie’ system Executive Chef Sous Chef Chef Tournant Chef de partie Chef de partie Chef de partie Chef de partie Chef de partie Grade Manager Saucier Poissonier Patiser Entremetier Demi Chef de Demi Chef de Demi Chef de Demi Chef de Demi Chef de Partie Grade Partie partie Partie Partie Poissonier Partie Patiser Manager Saucier Entremetier Commis Grade Commis Commis Commis Saucier Commis Patiser Manager Poissonier Entremetier www.cthresources.com Page 52 www.cthawards.com
  • 53. Chapter 2 – Food production Kitchen introduction Role Responsibilities Sous Chef Assistant to the executive chef, deputies in his/her absence Chef Tournant Covers each section as and when required – has the skills and knowledge to cover all sections Chef Grade Manager Responsible for the preparation of all cold savoury foods Chef Saucier Responsible for all sauteed items Chef Poissonnier Preparation and cooking of all fish dishes Chef Patissier Preparation of desserts and pastries Chef Entremetier Preparation of all vegetables, soups and hot appetisers www.cthresources.com Page 53 www.cthawards.com
  • 54. Chapter 2 – Food production Kitchen introduction 1.5 Partie system analysis Advantages Disadvantages Chefs specialize in a particular section of a Although chefs specialize, they only focus on kitchen one section of the kitchen as opposed to learning a wide range of skills in more conventional kitchen systems. Each section has a support infrastructure to Staff can be ideal when particular section of the avoid any weaknesses kitchen are not busy Chef have a clear route f or progression Can be expensive for the organization due to the large numbers of staff required Customers receives quality meals Chefs becomes bored Kitchen managers are able to allocate responsibility and accountability to the various sections Kitchen managers are able to detect and monitor problems more easily www.cthresources.com Page 54 www.cthawards.com
  • 55. Chapter 2 – Food production Kitchen introduction Many kitchens now provide chefs with opportunities to work and rotate in other sections of the kitchen. The benefits of this for the organization: - Chefs become multi skilled and therefore more flexible Job satisfaction is more greater due to acquiring a more divers skill set Labour cost are more streamlined due to better utilization of labour www.cthresources.com Page 55 www.cthawards.com
  • 56. Chapter 2 – Food production Kitchen introduction 1.6 The stewarding department Stewarding is a sub department of the kitchen and it’s staffing requirements for a large operation are detailed below: - Fig 2.5 Basic Stewarding organization chart in a large kitchen Chief Steward Assistant Chief Steward Kitchen Kitchen Kitchen Kitchen Kitchen Porter Porter Porter Porter Porter www.cthresources.com Page 56 www.cthawards.com
  • 57. Chapter 2 – Food production Kitchen introduction Position Responsibilities Chief Steward and assistant • Report to Executive Chef and Food and Beverage Manager • Supervise team of porters • Schedule work of Porters • Create cleaning standards • manage and control equipment stores (in/out) •Responsible for the maintenance of hygiene within kitchen • Control of kitchen chemicals (COSHH) • Co-ordinate booking of any maintenance of kitchen cleaning contractors or casual staff • Responsible for inventory and maintenance of kitchen cleaning equipments Kitchen Porters • Carry out day-to-day cleaning of the kitchen • Operate the dishwasher machine • Clean kitchen equipment after use • Empty dustbins • Periodically sweep and mop floors • Clean kitchen work tops www.cthresources.com Page 57 www.cthawards.com
  • 58. Chapter 2 – Food production Kitchen design and planning considerations 2. Kitchen design and planning considerations When planning a kitchen there are many factors to consider. Each design element must work together, to create smooth running kitchen operation, and include control, safety, business yield and employee satisfaction. Poor planning often lead to, Wasted capacity Poor stock rotation Employee accidents Low employee motivation Slow production and output Risk of food poisoning www.cthresources.com Page 58 www.cthawards.com
  • 59. Chapter 2 – Food production Kitchen design and planning considerations Figure 2.6 Kitchen design considerations Maximum Standards of Work flow of Production POS Systems Space available Output organisation employees efficiency Heating, Service Environmental Utilisation of Communication HACCP ventilation and methods of regulations space with services requirements air conditioning restaurants Legislation- Efficient Equ8ipment Supervision by Employees Menu types communication Gas & Electricity requirements managers working space between chefs ratios Health and Storage Drainage & safety of Production Control of stock Refuse disposal requirements plumbing employees & methods (bulk & section) customers Restaurant Allocation of preparation Ergonomics Task Lighting cleaning space area www.cthresources.com Page 59 www.cthawards.com
  • 60. Chapter 2 – Food production Production methods and organisation 3. Production methods and organisation 3.1 Production methods 3.2 The conventional food production method 3.3 The sous-vide method of food production (vacuum cooking) 3.4 Sous-vide - evaluation 3.5 Cook-chill method of food production 3.6 Cook-freeze method of food production 3.7 The central distribution method of food production www.cthresources.com Page 60 www.cthawards.com
  • 61. Chapter 2 – Food production Production methods and organisation And efficient kitchen is where the chefs prepare and cook food in minimal time whilst maintaining a very high standard. This could be achieved through a methodical and economical method of working by, Ensuring all kitchen equipment is up to standard and ready to use. E.g.: A sharp Source: http//www.luxuryhomedesign.blogspot.com knife over a blunt one at all times. Using electrical equipment for appropriate and worth while purposes, for instances a potato peeler for 4 portions of potatoes which is likely to take more time in putting the machine to use than the time taken to peel potatoes it self is unworthy. Working systematically as possible The kitchen crew holding right postures in order to avoid fatigue and so forth. E.g. when standing for ;long periods of times standing correctly with weight evenly on both legs. www.cthresources.com Page 61 www.cthawards.com
  • 62. Chapter 2 – Food production Production methods and organisation Ensuring all necessary equipment is ready and usable at the start of each working session. Positioning all work tops, sinks, stores, and refrigerators within easy reach to eliminate unnecessary movements of chefs. Storing all ingredients as close to the practical work area, starting from most frequently used items close at hand. Preparing the mise en place thoroughly to ensure the follow-on of a smooth and efficient service. Following a clear and continuous work plan, opposed to a haphazard one. E.g. preparing those dishes first which demands more time to prepare. Source: Caterer & Hotelkeeper www.cthresources.com Page 62 www.cthawards.com
  • 63. Chapter 2 – Food production Production methods and organisation 3.1 Production methods Food production is differing methods of preparing, cooking and serving food to produce meals to the customer. Food Preparation Cooking Holding Regeneration Presentation Fresh Weigh/Measure Blanch Chill Regithermic Bain-marie Fresh cooked clear/open Warm Sous-vide Microwave Service flats Fresh Chop/cut Simmer Freeze Convection Plates Prepared Combine/mix Boil Tray Traditional Trays Canned Blend Steam Hot Vending Fresh Shape/coat Grill Cupboard Buffet Chilled Form Sauté Cold Trolley Vacuum Brown Cupboard Dishes Dehydrated Bake Smoked Roast Salted Broil Crystallised Fry Acidified Microwave Pasteurized Bottled UHT Foods in Process Output www.cthresources.com Page 63 www.cthawards.com
  • 64. Chapter 2 – Food production Production methods and organisation 3.1.1 Key considerations in food production Food hygiene Quality raw materials Foods should be stored properly Appropriate preparation for each food item Minimised wastage Employees should comply with handling regulations Foods should be cooked to proper temperatures Methods differ in relation to: Actual location where food is produced Total time from preparation to service Staff numbers required Level of hygiene and control Quantity of food produced www.cthresources.com Page 64 www.cthawards.com
  • 65. Chapter 2 – Food production Production methods and organisation Figure 2.7 Food production methods Conventional Cook- chill Cook-freeze Food Production Methods Centralised Sous-vide distribution www.cthresources.com Page 65 www.cthawards.com
  • 66. Chapter 2 – Food production Production methods and organisation 3.2 The conventional food production method The conventional method is used in most kitchen establishments and follows the process as shown in figure 2.8. Figure 2.8 Conventional food production process Refrigeration Preparation Ordered Goods in to Freezing (Mise en from Cooking Serving kitchen Dry Store place) customer www.cthresources.com Page 66 www.cthawards.com
  • 67. Chapter 2 – Food production Production methods and organisation Food as given in the table below can be cooked in variety of methods during the food production process. Method Explanation Baking Cooked in dry heat, in the oven Blanching Dipping the food in to boiling water or oil for a short time Boiling Cooked in a boiling or rapidly simmering liquid Braising Browned in small amount of fat, then cooked slowly in a small amount of liquid Boiling Cooked by direct heat from above or below Fried Cooked in fat or oil Deep fried Cooked in enough fat to cover the food Grilled Cooked on a grill, over direct heat Poaching Cooked in a liquid , just below boiling point (simmering) Roasting Cooked uncovered, usually by in oven by dry heat Sautéing Browned or cooked in a small amount hot fat or oil Steaming Cooked in steam with or without pressure Stewing Simmering slowly in enough liquid to cover the food Adapted from cichy & wise (1999) www.cthresources.com Page 67 www.cthawards.com
  • 68. Chapter 2 – Food production Production methods and organisation 3.3 The sous-vide method of food production (vacuum cooking) Figure2.9 Sous vide process Portioned in to plastic pouches and Food is Sealed arranged vacuum Customer pouches Re- Pouch is on plate Goods in Prepared Cooked packed orders placed in heated cut open and meals boiling served water Chilled and refrigerated www.cthresources.com Page 68 www.cthawards.com
  • 69. Chapter 2 – Food production Production methods and organisation 3.4 Sous – vide - evaluation Advantages Disadvantages Pouches retain freshness Capital investment in equipment During re-heating juices are retained in and storage pouch and not lost Not as fresh as conventional Individual pouches are labeled for easy method stock rotation Not able to adjust to customer There is less risk of cross contamination requirements during storage due to sealed pouches Not all foods suitable for sous- and labeling vide method Less wastage as foods is used only when Negative stigma attached(Boil in ordered the bag!) Food can be produced and accurately portioned Chef does not need to be present for reheating and finishing stage Pouched can be frozen to extend life Inexpensive regeneration www.cthresources.com Page 69 www.cthawards.com
  • 70. Chapter 2 – Food production Production methods and organisation 3.5 Cook-chill method of food production Cook chill is a catering system based on normal preparation and cooking of food followed by rapid chilling and storage. In controlled low temperature conditions above freezing point, subsequently reheating prior to consumption. The chilled food is regenerated in finishing kitchens which require low capital investment and minimum staff. All most any food can be cook chilled provided that the correct methods are used. Foskett et al. ( 2004) Figure 2.11 The cook- chill process Goods in to Preparing and Portioning Packaging Blast chilling Re-heating Consumption kitchen store cooking www.cthresources.com Page 70 www.cthawards.com
  • 71. Chapter 2 – Food production Production methods and organisation 3.6 Cook freeze method of food production The method is similar to cook-chill apart from refrigeration temperatures . Figure 2.12 The cook- freeze process Preparing Blast Blast Goods in Re-heating Serving and cooking freezing thawing www.cthresources.com Page 71 www.cthawards.com
  • 72. Chapter 2 – Food production Production methods and organisation 3.7 The central distribution method of food production Centralised food production is when food is produced in bulk-off site. The method is frequently adopted by large chains who are looking to outsource all or part of their food production. source;:http//www.stangard-online.net www.cthresources.com Page 72 www.cthawards.com
  • 73. Chapter 2 – Food production Production methods and organisation Advantages Disadvantages CPU is specialised in food production Pass control to another company Due to bulk production costs, prices are Potential delays in delivery to operation cheaper for buyers High levels of hygiene during production Figure 2.11 The cook- freeze process Central CPU delivers Hotel or Operation production food to hotel Food is Food is restaurant stores food in Consumers unit (CPU) Blast chilling or other thawed and reheated and creates dish refrigeration order food produces hospitality en place served specification or freezers food off site operation www.cthresources.com Page 73 www.cthawards.com
  • 74. Chapter 2 – Food production Food classifications 4. Food classifications There are many different types and varieties of food. One way of organising ingredients is to categorise them into particular groups of families. Few of food are detailed below. www.cthresources.com Page 74 www.cthawards.com
  • 75. Chapter 2 – Food production Food classifications 4.1 Cheese Semi-hard Soft Blue Gouda Camembert Dolcelatte Edam Brie Stilton Emmenthal Mozzarella Roquefort 4.2 Vegetables Root Leaf Brassicas Shoot Fruit Bulb Squash Pods Spinach Cauliflower Fennel Avocado Garlic Cucumber Corn Turnip Lettuce Brussels sprouts Asparagus Aubergine Onion Zucchini Bean sprouts Radish Chicory Broccoli Artichoke Peppers Shallot Pumpkin Peas Potato Beet Celery Tomato Marrow Okra www.cthresources.com Page 75 www.cthawards.com
  • 76. Chapter 2 – Food production Food classifications 4.3 Fruits Berries Citrus Tropical Other Blackberry Lime Guava Apples Raspberry Orange Mango Melon Blueberry Lemon Papaya Bananas 4.4 Fish Freshwater Seawater Trout Mullet Ecl Mackerel Carp Snapper Salmon Cod www.cthresources.com Page 76 www.cthawards.com
  • 77. Chapter 2 – Food production Food classifications 4.5 Seafood Crustaceans Mollusc Lobster Octopus Shrimp Oyster Crab Mussel 4.6 Poultry and game Poultry Feathered game Furred game Chicken Woodcock Rabbit Capon Quail Hare Goose Partridge Turkey www.cthresources.com Page 77 www.cthawards.com
  • 78. Chapter 2 – Food production Food cost and control 5. Food cost and control 5.1 Food cost 5.2 Benefits of food cost for an organisation 5.3 How to achieve food cost targets? www.cthresources.com Page 78 www.cthawards.com
  • 79. Chapter 2 – Food production Food cost and control To ensure food is prepared to ‘optimum condition’, the following factors must be implemented to ensure a quality product. Dish Purchase specifications Qualified chefs specifications (standard recipes) HACCP Functioning Batch implementation equipment cooking Good supervision www.cthresources.com Page 79 www.cthawards.com
  • 80. Chapter 2 – Food production Food cost and control 5.1 Food cost Food cost is the percentage of total restaurant sales spent on the food product, It is normally around 28·30% as an industry guideline and can be considered as a performance measure for kitchen managers. Food cost can be calculated as: Total cost of food consumption / total food sales x100% When there are more than one outlet (such as in a large hotel), the internal requisitioning system assists in keeping track of food consumption for each outlet. www.cthresources.com Page 80 www.cthawards.com
  • 81. Chapter 2 – Food production Food cost and control 5.2 Benefits of food cost for an organisation Fig 2.14 Benefits of food cost Target for the Executive Chef Measurement of An industry Food cost performance benchmark Overall assessments of food management cycle Some organisations with food operations provide incentives for Executive Chefs if food coast targets are achieved. www.cthresources.com Page 81 www.cthawards.com
  • 82. Chapter 2 – Food production Food cost and control 5.3 How to achieve food cost targets? Fig 2.15 Key considerations for achievement of food cost target No meals leave the kitchen Qualified employees avoid Monitor food prices for Monitor refrigerator Demonstrate first in first out unless posted through POS errors fluctuations temperatures (FIFO) roattion system system All management meals Discourage employees Monthly and mid monthly Slow moving items utilised Lockable fridges through POS system picking food in kitchen food stock takes Remove poor selling items Good security procedures in Minimise food wastage, Only prepare what is Have and adhere to dish from menu monitor ‘Sales place utilise food fully needed specifications for each dish Mix’ Cook and serve foods Employees eat employee correctly – avoid customer Store goods correctly DO not let foods spoil! Incorrect costing and pricing food returns and complaints www.cthresources.com Page 82 www.cthawards.com
  • 83. Chapter 2 – Food production Food poisoning 6. Food poisoning 6.1 Main types of food poisoning 6.2 Hazard Analysis Critical Control Point (HACCP) www.cthresources.com Page 83 www.cthawards.com
  • 84. Chapter 2 – Food production Food poisoning 6.1 Main types of food poisoning Salmonella Staphylococcus Clostridium Listeria www.cthresources.com Page 84 www.cthawards.com
  • 85. Chapter 2 – Food production Food poisoning Figure 2.16: Impacts of food poisoning for a food & beverage operation Loss of business Employee turnover Illness to and loss of customer employme nt Food Poisoning Fines and impact Poor penalties ‘unclean’ from image authorities Possible Bad closure by publicity authorities www.cthresources.com Page 85 www.cthawards.com
  • 86. Chapter 2 – Food production Food poisoning Figure 2.17: Ways in which to minimize a food positioning outbreak Implement Food hygiene Risk assessment Correct thawing Frequent hand HACCP training washing Pay particular Keep foods Clean equipment Always cover and Do not leave food attention when outside the between use label foods hanging around dealing with danger zone- in kitchen eggs, pork and between 40F poultry (4.4C) and 140 F (60C) Food should be Discard old food No pets or vermin Uncooked, raw Leftover food to cooked (pest control) meats should be thoroughly thoroughly always be stored cooked on lower shelves Wash vegetables After preparation Serve hot food Serve cold food Sick employees and food of food, keep hot cold should be sent thoroughly refrigerated until home cooking or serving Do not cross Keep buns covered Food should be Clean kitchen surface contaminate thoroughly destroyed frequently before cooking www.cthresources.com Page 86 www.cthawards.com
  • 87. Chapter 2 – Food production Food poisoning 6.2 Hazard analysis Critical Control Point (HACCP) The HACCP system entails identifying potential risks during the food cycle and production stage and implementing controls to reduce those risks. This includes implementing regular checking systems and maintaining good records. www.cthresources.com Page 87 www.cthawards.com
  • 88. Chapter 2 – Food production Food poisoning Figure 2.18: The HACCP food control process Analyse Hazards Identification of CCPs (Critical Control Points) CCP prevention measures Monitoring of CCP Prevention Measures CCP not met HACCP and CCP Log www.cthresources.com Page 88 www.cthawards.com
  • 89. Chapter 2 – Food production Kitchen equipment 7. Kitchen equipment Large commercial kitchens have a wide selection of equipment to assist staff in their varying roles. www.cthresources.com Page 89 www.cthawards.com
  • 90. Chapter 2 – Food production Food poisoning Considerations when purchasing equipment Can we afford it? Can we get spare parts? Who requires training? Will it be easy to use? Guarantees Warrantees Will it add value? What is the company support if it breaks down? Where is the best location for this equipment? What training is required? What is the procedure for cleaning? Instructions for use? How long will it last? Who else has purchased one- testimonials? What are the safety risks (risk assessments)? Has it been safety approved? www.cthresources.com Page 90 www.cthawards.com
  • 91. Chapter 2 – Food production Summary Kitchen introduction Organisation and Production methods Kitchen design Kitchen equipment Food cost and control Food classifications structure and organisation Cheese, vegetables, Objectives Food cost fruit, poultry, game, Cooking methods fish & seafood Conventional, cook – chill, cook – freeze, Staffing Standard recipes sous – vide &centralised Communication Food poisoning www.cthresources.com Page 91 www.cthawards.com