Food and Beverage Management Food Production. © 2011 Cousins et al: Food and Beverage Management, 3...
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Transcript of Food and Beverage Management Food Production. © 2011 Cousins et al: Food and Beverage Management, 3...
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Purpose of the menu
Selling aid – method of communication
Adequate information, easily found and followed, will make the customer feel more at home and will assist in selling the menu
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Classes of menu
All menus, no matter how simple or complex, are based on the two basic menu classes: table d’hôte à la carte
Some menus offer combinations of these two classes
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Other menu terms
Carte du jour (literally card of the day) Menu of the day Prix fixe (fixed price) Tasting menu (‘menu degustation’)
Tasting menus can also be offered with a flight (selection) of wines
For all menus the price of the meal might also include wine or other drinks
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Classic menu sequence
1. Hors-d’oeuvres2. Soups (potages)3. Egg dishes (oeufs)4. Pasta and rice
(farineux)5. Fish (poisson)6. Entrée7. Sorbet8. Relevé (roasts or
other larger joints)
9. Roast (rôti) (roasted game or poultry)
10. Vegetables (légumes)11. Salad (salade)12. Cold buffet (buffet
froid)13. Cheese (fromage)14. Sweets (entremets)15. Savoury (savoureux)16. Fresh Fruit (dessert)
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Most simple menu
Might comprise: Starters Main courses Sides Afters (cheese/dessert/sweet) Beverages
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Beverages are not a course
Should not be included when the number of courses for a meal is stated
Thus a four-course meal is four food courses and the beverages are in addition
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Modern menu structures
Classic menu sequence derived from traditional European cuisine and service influences
Menu structure and menu sequence change considerably within the various world cuisines
Menu terms also vary: e.g. in USA a main course is commonly called
an entrée and sweets are commonly called desserts
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Other types of menus
Breakfast menus Afternoon tea Event menus Floor/room service menus Lounge service menus
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Food and restaurant styles Bistro Brasserie Caféteria Classic/haute cuisine Coffee shop Country house hotel cooking Farmhouse cooking First class restaurant Fusion / Eclectic Cuisine Health food and vegetarian restaurants
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Food and restaurant styles (2)
International destination restaurant International restaurant New wave brasserie (Gastrodome) New/modern British/French Popular catering and fast-food outlets Public houses Restaurant Themed restaurant Wine bars
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Menu policy
Developed to: Establish the needs of the customer Predict what the customer is likely to buy Determine how much the customer will
spend Ensure efficient purchasing Effectively control the operation Ensure a means of communication with
customers
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Menu construction In addition to traditional meal types
there are demands for: Special party or function menus National or specialty menus Hospital menus Menus for people at work Menus for children Floor/room service menus Lounge service menus Airline tray service menus Rail service menus
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Cyclical menus Advantages
Ensures good menu planning Menu construction can be well balanced Planned and costed in advance Planned according to operational capability Higher quality of food as dishes are well
known
Disadvantages May be too limited in appeal to customers May reduce job satisfaction for staff May limit the chef’s creativity and originality
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Influences on menus
Relationship between health and eating
Dietary requirements Cultural and religious influences Vegetarianism Ethical influences
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Health and eating
Relationship between health and eating is about having a healthy diet
Individual foods are not healthier or less healthy
Customers want: Availability of choices More specific information on methods
of cooking used
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Medical dietary requirements
Includes prevention of allergic reactions Customers need to know about the
ingredients Certain things may cause illness or be
fatal Server must be:
Accurate Never guess If in doubt, seek further information
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Other dietary requirements
Cultural and religious including: Hindus; Jews; Muslims; Sikhs;
Rastafarians; Roman Catholics
Vegetarianism including: semi; lacto-ovo; lacto; vegans;
fruitarians
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Ethical influences
Sustainability of food supply Fair trade Genetically modified or irradiated
foods Reducing food packaging and food
waste Reducing the effects that food
production has on the environment generally
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Essential knowledge
Server must know what they are serving
And the service requirements Enables the server to advise the
customer on: the content of dishes the methods used in making the
dishes the accompaniments offered
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Essential considerations Location and competition Customer needs and spending power Number of items and price range of menus Potential throughput Space and equipment required Amount, availability and capability of labour Supplies and storage Accuracy of costing Nutritional information
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Menu copy
Approaches to menu copy include: Ensuring sufficient description to aid
understanding Ensure right emphasis is given Culinary terms properly used Names are those people recognise
and understand Emphasis is maintained by good use
of print size and style
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Elements of food production
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Generic model of food production system
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Methods of food production Conventional Convenience Call order Continuous flow Centralised Cook-chill Cook-freeze Sous-vide Assembly kitchen
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Volume in food production
Seven stages of the food production process
1. Foods in 2. Storage 3. Preparation4. Cooking 5. Holding 6. Regeneration 7. Presentation
Each has an effect on the potential volume of the operation
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Purchasing
Six steps for successful purchasing and receiving functions:
1. Know the market
2. Determine purchasing needs
3. Establish and use specifications
4. Design the purchase procedures
5. Ensure accurate receiving
6. Evaluate the purchasing task
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Operational control cycle
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Summary of purchasing transaction
© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers
Control and profitability
Summary of the key factors: Efficient preparation of raw materials Correct cooking of food to minimise portion loss Correct portion control Minimising wastage and reducing theft Accurate ordering and checking procedures Reference marks to standardised recipes and
yield factors Sufficient research into suppliers Accurate forecasting and sound menu planning