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FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
FOOD & BEVERAGE MANAGEMENT
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FOOD & BEVERAGE MANAGEMENT

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  • 1. FOOD & BEVERAGE MANAGEMENTProfessor: Laurie Espino
  • 2. PRODUCTIONIt is crucial to produce food and beverage products that conform to qualitystandards. Excellent service, an inviting ambience, and cleansurroundings cannot overcome the negative effects or improper orineffective production procedures.Quality is a constant concern. Mangers must define quality standards foreach product. Then they must supervise and evaluate to ensure thatstandards are met. Personnel must be trained to follow standardprocedures. Quality standards must be incorporated into productionactivities through standard recipes, purchases specifications, and propertools and equipment.
  • 3. PRODUCTION PLANNINGProduction planning is the first step toward providing food &beverage experiences that meet or exceed guestexpectations. Operations of all sizes need to plan forproduction in order to have food and beverage, personnel, andequipment available when needed.Production planning should always be tailored to the needs ofthe specific operation. In small operations, the manager alonemay plan for production. In large operations, productionplanning is a formal task undertaken at regularly scheduledproduction meeting attended by various personnel.
  • 4. PRODUCTION PLANNINGThe primary task of planning is to determine the quantity of menu items to be prepared.Many operations use sales history records to estimate production’s needs. These records indicate for each dates the total meals served, the number of portions of some or all menu items served, the weather, and special events or activities. Lodging operators often use occupancy levels to estimate the number of guests that hotel restaurants might expect.Many large food & beverage operations take information generated from sales history records and expand it into master food production planning worksheets, which show production personnel the exact number of portions needed each day.Some operations have computerized forecasting capabilities
  • 5. PRODUCTIONPLANNINGProduction planning meetings serve other purposes as well. For example having estimate of the number of meals to prepare makes it possible to schedule labor and equipment. There are special events such as banquets or other catered functions scheduled for future dates you will need to plan, communicate, and coordinate to ensure that no problems result.As a result of planning, there is a greater likelihood that resources are not over-under-utilized as activities are undertaken by different departments effective planning minimizes potential problems.
  • 6. FOOD PRODUCTIONFood production comprises a number of functions that may be performed in one or more types of kitchens. The number of functions and the type of kitchen or kitchens depend on the characteristics of the specific operation-large or small, cafeteria or table service, limited menu or extensive menu, and so forth. Typical major functions include preparing cold foods cooking, baking and preparing beverages. Each of these major functions encompasses other functions and has many applications.. For example, there are many types of cooking for many types of foods. Cooking methods can be broadly categorized as moist heat and dry heat. Moist heat methods require water or another liquid (boiling, poaching, simmering, steaming, and stewing). Dry heat methods require hot air or hot fat (baking, roasting, broiling, barbecuing, grilling, griddling, and frying)
  • 7. FOOD PRODUCTION PRINCIPLESWe cook or otherwise prepare food for several reasons:1.- to develop, enhance or alter flavor.2.- to improve digestibility .3.- to destroy harmful organisms. Therefore, food should be prepared according to basic principles. These include, but are not restricted to, the following:Begin with quality food, which is not necessarily the most expensive. Make sure food is clean.Make sure food is properly handled.Use prepares seasonings.Use the right preparation techniques and equipment.Follow up standard recipes.Don’t cook in quantities that are larger than necessaryServe food as soon as possible after preparation.Serve hot food and cold food cold.Make every presentation something special.Never be satisfied with a mediocre product. Always try to make it perfect.
  • 8. KITCHEN ORGANIZATION El chef Tournant Saucier Patissier Potager CLASSIC KITCHEN Garde-manger Poissonier Grillardin Entremetier Rótisseur
  • 9. CONTROL DURING FOOD & BEVERAGEPRODUCTIONThe primary concerns of managers during food & beverage productions are:A.- to make quality ingredients available for food & beverage production.B .- to ensure that quality requirements are met.Some control activities to preserve quality and maximize food production efficiency include the following:1.- require that all standard cost control tools ( standard recipes, standard portions sizes, etc.) be used.2.- make sure that weighting and measuring tools are available and always used.3.- ensure that only the amount of food actually needed for production issued.4.- train personnel to constantly comply with required food production procedures.5.- minimize wasted food.
  • 10. CONTROL DURING FOOD & BEVERAGE PRODUCTION6..- monitor and control employee eating/drinking practices.7.- make sure that items taken out storage but not used are put back in secured storage areas.8.- inspect and approve items to be discarded because they spoiled in storage or weren’t properly prepared.9.- maintain production records; use them for revising quantities of items to be produce in the future.10.-analyze sales and production records to determine how much income each menu item is generating.11.- study and resolve production bottleneck.12.- study systems for managing equipment, layout and design, and energy usage. Implement procedures to reduce costs without lowering quality standards.13.- make sure that labor-saving convenience foods or equipment items reduce labor costs.14.- recruit, train, and schedule personnel who are genuinely concerned about preparing and offering high-quality products that meet the properly standards.
  • 11. FOOD AND BEVERAGE SERVICEFood and beverage service is the culmination of the planning and production processes. It centers on the guest – more specifically, on providing and enjoyable experience for the guest. Food and beverage service is a complex subject, comprising a wide range of characteristics activities and procedures. Characteristics include such things as the type and size of the operation, the type of service it offers, and its ambience or atmosphere. Activities include transferring food and beverage products from production personnel to serving personnel, serving the guests, clearing the table, and so on. Procedures to carry out each activity should be standardized so that guest’s expectations can be met or exceeded time after time.
  • 12. FOOD AND BEVERAGE SERVICEFood and beverage servers are key personnel. Servers represent the operation to the guests. Servers interact more frequently with guests than do other employers, so the responsibility of providing and enjoyable experience for the guests in large part with them. In many ways, and operations reputation and financial success depend on its service staff.
  • 13. TYPES OF SERVICEThere are many different approaches to serving food. An operation should use a service style – or a combination of service styles- that best satisfies its guest’s wants and needs.Tablet serviceTraditional table service provides service for guests who are seated at tables. Servers bring food and beverage to the guests. The servers or others service personnel are also responsible for clearing and resetting the tables.There are for common styles of table service:American, English, French, and Russian.
  • 14. TYPES OF SERVICEAmerican service is the most frequently used service style. It has many variations, but the variations usually have these steps in common:1.- servers take guests orders after the guests are seated.2.- orders are given to the kitchen where food is prepared and portioned onto plates.3.- plates are brought to the table by the server and presented to the guests.
  • 15. TYPES OF SERVICEEnglish or family service is, for many guests, much like service at home. That is quantities of food are placed in bowls or on platters to be passed around the table. The food is brought to the table by servers who present the food to the guests.
  • 16. TYPES OF SERVICEFrench service is used in some dining rooms featuring gourmet foods and an elegant atmosphere. A characteristic of French service is that many food items are partly or completely prepare at tableside. Food for preparation may be brought to tableside on a cart with some type of heating unit, some types of steaks, desserts and drinks, and salads are some popular items that are prepared in this manner. French service requires experienced employees.
  • 17. TYPES OF SERVICEFor buffet service, foods are attractively arranged on platters that are placed on large tables so that guests may serve themselves. Sometimes, a separate table is used for each course. Plates, flatware, and other necessary items are conveniently located. Some restaurants offer only buffet service. Some offer buffets part of the time; table service operations may have special buffets on weekends and holidays.
  • 18. TYPES OF SERVICECafeteria service in most cafeterias, guests advance through serving lines, selecting their food items as they go. The most expensive or hardest-to serve food items are usually portioned by service staff. In some operations, however, cafeteria service is similar to buffet service; guests help themselves to items on displays. Traditionally cafeterias have required guests to enter the serving area, move along a straight line serving counter, and pay for their meals at the end of the counter or as they exit the dining room.
  • 19. OTHER TYPES OF SERVICETable service, buffet service, and cafeteria service are just a few of the most common approaches to food service today. Fast food, deli service, counter service is among the others.
  • 20. A LA CARTA BUFETTE DOMICILIO
  • 21. FOOD & BEVERAGE TYPES OF SERVICE BUFFET SERVICE AMERICAN FRENCH SERVICE SERVICE TYPES OF SERVICE ENGLISH CAFETERIA SERVICE SERVICE

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