This document discusses factors that influence menu planning and control in food and beverage operations. It outlines various operational areas that a menu impacts, including production requirements, staffing needs, and revenue control procedures. Key factors in menu planning include guest preferences, quality attributes of menu items, costs, and availability. External factors like consumer demands, economic conditions, and supply levels also drive menu changes. The document stresses that effective menu planning requires consideration of themes, concepts, and other marketing and operational strategies.
Hospitality industry is one of the fastest growing industries in present time. Here is a report that explains about the food and beverage operations management in Hospitality industry.
This presentation will be discussing food and beverages management. Through this presentation, we understood the various food and beverages production and service systems and what factors affect their operations and success. In the Hospitality business food and beverages, services form a very important and substantial part of the organization.
Hospitality industry is one of the fastest growing industries in present time. Here is a report that explains about the food and beverage operations management in Hospitality industry.
This presentation will be discussing food and beverages management. Through this presentation, we understood the various food and beverages production and service systems and what factors affect their operations and success. In the Hospitality business food and beverages, services form a very important and substantial part of the organization.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
catering service provider in Pune
Catering is the business of providing food service at a remote site or a site such as a hotel, public house (pub), or other location. Catering has evolved to become an artisanal affair. Caterers now create an experience that involves the senses.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
catering service provider in Pune
Catering is the business of providing food service at a remote site or a site such as a hotel, public house (pub), or other location. Catering has evolved to become an artisanal affair. Caterers now create an experience that involves the senses.
Using accurate recipe costing, learn how to effectively make decisions about your menu that affect your bottom line. Citing examples, see how decisions being made on partial or incomplete data can decrease your profitability. Learn about the flaws of the traditional dog/star methods. Review the menu layout and eye gaze studies. Drive your menu for profitability!
The menu analysis technique described in the following pages was developed by Michael L. Kasavana and Donald I. Smith and was described in a book published in 1982. Known as menu engineering, the technique is now widely known and respected and has been the subject of numerous papers and articles.
Presentation done by Thimothy Lee, Sung-Byung Yang, Chulmo Koo and Namho Chung, during "Online reviews" workshop, of the ENTER2015 eTourism conference.
Prepared by
Er. B. SREENIVASULA REDDY
Assistant Professor (Food Engineering)
College of Food Science and Technology
Chinnarangapuram, Pulivendula – 516390
YSR (KADAPA) District, Andhra Pradesh
Vision is “to move with velocity to drive profitable
growth and become an even better McDonald’s
serving more customers delicious food each day
around the world”
Refrigerated display case and refrigeration systems leader Hillphoenix has a proven track record of helping retailers execute holistic store design – from food programs to concepts, employee training to décor. Henry Pellerin will discuss the five critical factors needed to execute a successful grocerant. Items covered will be menus, layouts and flow, versatility/flexibility of equipment, merchandising, and employee talent. Attendees will learn how to have a grocerant that captivates the customer from breakfast through evening snacks with fresh products.
LO1 Understand different food and beverage production and service systems
Food production: systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze Service: systems eg table service, counter service, à la carte, table d’hôte, silver service, family service, plate service, guéridon service, specialist food service systems Recipe and menu factors: recipe suitability and modification; customer perceptions; choice of products; flavour and appearance of dishes; nutritional value Cost implications: system costs; equipment; staff; products Staffing implications: system skills and de-skilling; job specifications; training; levels of output Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering
Attending a job Interview for B1 and B2 Englsih learnersErika906060
It is a sample of an interview for a business english class for pre-intermediate and intermediate english students with emphasis on the speking ability.
3.0 Project 2_ Developing My Brand Identity Kit.pptxtanyjahb
A personal brand exploration presentation summarizes an individual's unique qualities and goals, covering strengths, values, passions, and target audience. It helps individuals understand what makes them stand out, their desired image, and how they aim to achieve it.
Putting the SPARK into Virtual Training.pptxCynthia Clay
This 60-minute webinar, sponsored by Adobe, was delivered for the Training Mag Network. It explored the five elements of SPARK: Storytelling, Purpose, Action, Relationships, and Kudos. Knowing how to tell a well-structured story is key to building long-term memory. Stating a clear purpose that doesn't take away from the discovery learning process is critical. Ensuring that people move from theory to practical application is imperative. Creating strong social learning is the key to commitment and engagement. Validating and affirming participants' comments is the way to create a positive learning environment.
Business Valuation Principles for EntrepreneursBen Wann
This insightful presentation is designed to equip entrepreneurs with the essential knowledge and tools needed to accurately value their businesses. Understanding business valuation is crucial for making informed decisions, whether you're seeking investment, planning to sell, or simply want to gauge your company's worth.
Implicitly or explicitly all competing businesses employ a strategy to select a mix
of marketing resources. Formulating such competitive strategies fundamentally
involves recognizing relationships between elements of the marketing mix (e.g.,
price and product quality), as well as assessing competitive and market conditions
(i.e., industry structure in the language of economics).
"𝑩𝑬𝑮𝑼𝑵 𝑾𝑰𝑻𝑯 𝑻𝑱 𝑰𝑺 𝑯𝑨𝑳𝑭 𝑫𝑶𝑵𝑬"
𝐓𝐉 𝐂𝐨𝐦𝐬 (𝐓𝐉 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬) is a professional event agency that includes experts in the event-organizing market in Vietnam, Korea, and ASEAN countries. We provide unlimited types of events from Music concerts, Fan meetings, and Culture festivals to Corporate events, Internal company events, Golf tournaments, MICE events, and Exhibitions.
𝐓𝐉 𝐂𝐨𝐦𝐬 provides unlimited package services including such as Event organizing, Event planning, Event production, Manpower, PR marketing, Design 2D/3D, VIP protocols, Interpreter agency, etc.
Sports events - Golf competitions/billiards competitions/company sports events: dynamic and challenging
⭐ 𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐩𝐫𝐨𝐣𝐞𝐜𝐭𝐬:
➢ 2024 BAEKHYUN [Lonsdaleite] IN HO CHI MINH
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➢ Korean President visits Samsung Electronics R&D Center
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"𝐄𝐯𝐞𝐫𝐲 𝐞𝐯𝐞𝐧𝐭 𝐢𝐬 𝐚 𝐬𝐭𝐨𝐫𝐲, 𝐚 𝐬𝐩𝐞𝐜𝐢𝐚𝐥 𝐣𝐨𝐮𝐫𝐧𝐞𝐲. 𝐖𝐞 𝐚𝐥𝐰𝐚𝐲𝐬 𝐛𝐞𝐥𝐢𝐞𝐯𝐞 𝐭𝐡𝐚𝐭 𝐬𝐡𝐨𝐫𝐭𝐥𝐲 𝐲𝐨𝐮 𝐰𝐢𝐥𝐥 𝐛𝐞 𝐚 𝐩𝐚𝐫𝐭 𝐨𝐟 𝐨𝐮𝐫 𝐬𝐭𝐨𝐫𝐢𝐞𝐬."
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Vat Registration is a legal obligation for businesses meeting the threshold requirement, helping companies avoid fines and ramifications. Contact now!
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RMD24 | Retail media: hoe zet je dit in als je geen AH of Unilever bent? Heid...BBPMedia1
Grote partijen zijn al een tijdje onderweg met retail media. Ondertussen worden in dit domein ook de kansen zichtbaar voor andere spelers in de markt. Maar met die kansen ontstaan ook vragen: Zelf retail media worden of erop adverteren? In welke fase van de funnel past het en hoe integreer je het in een mediaplan? Wat is nu precies het verschil met marketplaces en Programmatic ads? In dit half uur beslechten we de dilemma's en krijg je antwoorden op wanneer het voor jou tijd is om de volgende stap te zetten.
Memorandum Of Association Constitution of Company.pptseri bangash
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A Memorandum of Association (MOA) is a legal document that outlines the fundamental principles and objectives upon which a company operates. It serves as the company's charter or constitution and defines the scope of its activities. Here's a detailed note on the MOA:
Contents of Memorandum of Association:
Name Clause: This clause states the name of the company, which should end with words like "Limited" or "Ltd." for a public limited company and "Private Limited" or "Pvt. Ltd." for a private limited company.
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Registered Office Clause: It specifies the location where the company's registered office is situated. This office is where all official communications and notices are sent.
Objective Clause: This clause delineates the main objectives for which the company is formed. It's important to define these objectives clearly, as the company cannot undertake activities beyond those mentioned in this clause.
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Liability Clause: It outlines the extent of liability of the company's members. In the case of companies limited by shares, the liability of members is limited to the amount unpaid on their shares. For companies limited by guarantee, members' liability is limited to the amount they undertake to contribute if the company is wound up.
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Capital Clause: This clause specifies the authorized capital of the company, i.e., the maximum amount of share capital the company is authorized to issue. It also mentions the division of this capital into shares and their respective nominal value.
Association Clause: It simply states that the subscribers wish to form a company and agree to become members of it, in accordance with the terms of the MOA.
Importance of Memorandum of Association:
Legal Requirement: The MOA is a legal requirement for the formation of a company. It must be filed with the Registrar of Companies during the incorporation process.
Constitutional Document: It serves as the company's constitutional document, defining its scope, powers, and limitations.
Protection of Members: It protects the interests of the company's members by clearly defining the objectives and limiting their liability.
External Communication: It provides clarity to external parties, such as investors, creditors, and regulatory authorities, regarding the company's objectives and powers.
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Binding Authority: The company and its members are bound by the provisions of the MOA. Any action taken beyond its scope may be considered ultra vires (beyond the powers) of the company and therefore void.
Amendment of MOA:
While the MOA lays down the company's fundamental principles, it is not entirely immutable. It can be amended, but only under specific circumstances and in compliance with legal procedures. Amendments typically require shareholder
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Menu the foundation for control [compatibility mode]
1. Menu The Foundation for
Control
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 1 /19
2. Scope
1. Control points in Food and Beverage.
2. Operational areas affected in the Food
and Beverage enterprise.
3. Factors in Menu Planning.3. Factors in Menu Planning.
4. External Factors affecting the Menu
change.
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 2 /19
4. Operational Areas Affected
by the Menu
The Menu’s Influence:
• Product control procedures
• Cost control procedures• Cost control procedures
• Production requirements
• Nutritional content of meals
• Equipment needs
• Sanitation management
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 4 /19
5. Operational Areas Affected
by the Menu
The Menu’s Influence: cont….
• Layout and space requirements
• Staffing needs• Staffing needs
• Service requirements
• Revenue control procedures
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 5 /19
6. Factors in Menu Planning
Guest wants/needs/expectations
Quality of menu item
– Flavor
– Consistency– Consistency
– Texture/form/shape
– Nutritional content
– Visual appeal
– Aromatic appeal
– Temperature
7. Factors in Menu Planning
• Cost
• Availability
• Peak volume production/operating
concernsconcerns
• Sanitation
• Layout
• Equipment
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 7 /19
8. Menu Changes—External
Factors
• Consumer demands
• Economic conditions
• Competition
• Supply levels• Supply levels
• Industry trends
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 8 /19
9. Marketing Implications of a
menu
• Ambience.
• Perceived Value.
• Cost.
• Availability.• Availability.
• Competition (Direct and Indirect)
• Review of Promotion policies.
• Keeping Vigil and menu turnaround.
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 9 /19
10. Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 10 /19
11. Theme and Atmosphere
• Complexity of menu planning depends on
the ambience of the operation.
• Projected Guest check average.
• Marketing concerns.• Marketing concerns.
• Example: Table service against Buffet svs.
• Ethnic against QSR.
• Its just not the restaurant that portrays the
ambience by the entire establishment.
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 11 /19
12. Menu Planning strategies
• Use on-site food preparation which means
do not use ready to eat foods.
• Rationalization.
• Using high quality convenience foods.• Using high quality convenience foods.
• Using a balanced menu. (Engineered)
• Basing it on the target market.
• Internal factors. Equipment, Skill, Storage
space, Product availability, seasonality.
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 12 /19
13. Building the menu
• Start with the Entrees in compatibility with the
theme and atmosphere.
• What happens if one has to fill up many
entrees?entrees?
• Advantages of having limited entrees.
• Backing the entrees with accompaniments.
• Completing the menu with high selling
courses with a match with the wine list
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 13 /19
14. Dining Trends
• Who are grazers?
• What is modular cuisine?
• Build their own meals.
• The combo concept origin.• The combo concept origin.
• What are static menus?
• The transient menu and to what kind of
restaurant is it applicable.
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 14 /19
15. Menu Design
• Visual cues.
• Read-ability.
• Artwork.
• Type styles.• Type styles.
• Physical design.
• To relate to the chapter in Menu
Engineering
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 15 /19
17. Menu Changes
Internal Factors:
1. Facility’s meal pattern.
2. Concept and theme.2. Concept and theme.
3. Operational system.
4. Menu Mix.
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 17 /19
18. Direct reference
• Planning and Control for Food and
Beverage Operations 7th Edition, 2009
American Hotel and Lodging Association
2113 N High street, Lansing Michigan2113 N High street, Lansing Michigan
48906-4221
• ISBN: 978-0-86612-339-6
Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 18 /19
