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Food and Beverage Operations Management
Dr. Sam Hazra
Session 2
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Lesson Objectives: to familiarise with the unit syllabus
assignment brief discussion and explanation
to identify and review different types offoodproduction and service systems
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Learning Outcomes:LO 1 Review and evaluate various food and beverage
systems
LO 2 Investigate the importance of financial controlswithin food and beverage operations
LO 3 Plan and develop recipes and menus
LO 4 Plan, implement and evaluate a hospitality event
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Learning Outcomes:LO 1 Review and evaluate various food and beverage
systems
1.1 Identify and review different types of foodproduction and F&B service systems
1.2 Investigate the factors affecting menu design
1.3 Evaluate the financial and staffing implications of
a range of food and beverage systems.1.4 Analyse food and beverage systems within the range
of food and beverage outlets.
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Learning Outcomes:LO 2 Investigate the importance of financial controls
within food and beverage operations
2.1 Explain and use financial statements used in food andbeverage operations
2.2 Calculate the cost and selling price of food andbeverage items to reflect a suitable sales mix anddifferential profit margins
2.3 Describe the purchasing process for the receipt,storage and issue of equipment, materials andcommodities/products.
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Learning Outcomes:LO 3 Plan and develop recipes and menus
3.1 Explain the factors which affect menu and recipedevelopment
3.2 Describe various methods of food preparation
3.3 Evaluate the factors affecting menu compilation
3.4 Analyse the factors affecting the compilation of a winelist and the purchasing of alcoholic beverages
3.5 Plan and develop a menu and wine list for a hospitalityevent
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Learning Outcomes:LO 4 Plan, implement and evaluate a hospitality event
4.1 Plan and implement a hospitality event, ensuring thatcustomer requirements and satisfaction, cost controland financial targets are met
4.2 Implement quality standards, maintaining andmonitoring the health, safety and security of the
working environment
4.3 Evaluate the success of the event and identify issues tobe addressed for future events
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Lesson Objectives:1.1/P1 Identify and review different types of FoodProduction and F&B service systems
Production Systems:
traditional
centralised
sous-vide cook-chill
cook-freeze
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Lesson Objectives:Service systems:
table service
counter service
a la carte
table dhte
silver service family service
gueridon service
specialist food service systems
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Food production methods:
FoodProduction
Methods
1.Traditional
2.Cook -Freeze
3.Sous - Vide4.CentralisedDistribution
5.Cook - Chill
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1.Traditional method:The traditional method is used in most kitchenestablishments and follows the process as shown:
Goods into
kitchen
RefrigerationFreezingDry Store
Preparation(Mise en
place)
Orderedfrom
customerCooking Serving
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Mise en placeis defined as "everything in place", as in setup. It is used in professional kitchens to refer to organising
and arranging the ingredients (e.g., cuts of meat, relishes,sauces, par-cooked items, spices, freshly chopped
vegetables, and other components) that a cook will requirefor the menu items that he or she expects to prepare during
his/her shift.
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2.Cook
Freeze method:The method is similar to cook-chill apart fromrefrigeration temperatures.
Goods in
Preparing
andCooking
BlastFreezing
Blastthawing
Re-heating Serving
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Danger Zone:Current food legislation requires that all food must becooled as quickly as possible.
This means that whenever food is chilled or frozen, it mustbe in the Danger Zone between +8C and +68C, wherebacteria multiply fastest, for as little time as possible.
Under ideal conditions, bacteria split into two every 20
minutes. So from 1 bacteria to 69 million in 12 hours!
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Danger Zone:
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Blast Freezing:To minimise the time spent in the Danger Zone, a speciallydesigned Blast Chiller or Freezer is required - standard
refrigeration equipment just isnt capable of extracting heatfast enough.
Blast Freezing?
Current European guidelines recommend that food bereduced from a temperature of +70C to 18C in no morethan 240 minutes.
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Blast Chilling:Blast Chilling
Department of Health Guidelines state that to safely BlastChill food its temperature must be reduced from +70C to+3C or below within 90 minutes. Many Blast Chillers,including the Foster range now exceed this requirement
and can safely blast chill from a starting temperature of+90C.
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Blast Thawing:Blast Thawing
To defrost food, the air around needs to be relativelywarmer than the food itself so that heat can be transferredfrom air to food to melt the ice. If it is too warm it willcause high surface temperatures before the core of theproduct is defrosted. If it is too cool, there will not be asufficient temperature difference to transfer heat quicklyenough to the food and it may take a long time to defrostthe product. A quick steady thaw with continuouslyintroduced heat is the reason why a thawing cabinet givessuch excellent results.
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3.Sous
vide method:The sous-vide method of food production (vacuumcooking at specific temperature [138degreeF] & time).
Goods
in Prepared Cooked
Portionedin to
plastic
pouchesandvacuumpacked
Chilledand
refrige-rated
Customer
ordersmeals
Sealedpouchesplaced
inboilingwater
Re-
heated
Pouch
is cutopen
Food isarranged
on plateandserved
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Sous
vide videos:
1. http://www.youtube.com/watch?v=eiIP-_Om7u8
2. http://www.youtube.com/watch?v=lAeDR2fE0jA&feature=related
3. http://www.youtube.com/watch?feature=endscreen&NR=1&v=mbzyROXYkK4
http://www.youtube.com/watch?v=eiIP-_Om7u8http://www.youtube.com/watch?v=lAeDR2fE0jA&feature=relatedhttp://www.youtube.com/watch?v=lAeDR2fE0jA&feature=relatedhttp://www.youtube.com/watch?feature=endscreen&NR=1&v=mbzyROXYkK4http://www.youtube.com/watch?feature=endscreen&NR=1&v=mbzyROXYkK4http://www.youtube.com/watch?feature=endscreen&NR=1&v=mbzyROXYkK4http://www.youtube.com/watch?feature=endscreen&NR=1&v=mbzyROXYkK4http://www.youtube.com/watch?v=lAeDR2fE0jA&feature=relatedhttp://www.youtube.com/watch?v=lAeDR2fE0jA&feature=relatedhttp://www.youtube.com/watch?v=lAeDR2fE0jA&feature=relatedhttp://www.youtube.com/watch?v=eiIP-_Om7u8http://www.youtube.com/watch?v=eiIP-_Om7u8http://www.youtube.com/watch?v=eiIP-_Om7u8 -
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Sous
vide method:Advantages Disadvantages Pouches retain freshness During re-heating juices are retained in
pouch and not lost
Individual pouches are labelled for easystock rotation
There is less risk of cross contaminationduring storage due to sealed pouches andlabelling
Less wastage as foods is used only whenordered
Food can be produced and accuratelyportioned
Chef does not need to be present forreheating and finishing stage
Pouched can be frozen to extend life Inexpensive regeneration
Capital investment inequipment and storage
Not as fresh as traditionalmethod
Not able to adjust tocustomer requirements
Not all foods suitable for sous vide method
Negative stigma attached(Boil in the bag!)
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4. Centralised Distribution: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 largechains who are looking to outsource all or part of their foodproduction.
Hotel orrestaurant
creates dishspecification
Centralproductionunit (CPU)produces
food off site
Blastchilling
CPU deliversfood to hotel
or otherhospitality
outlet
Outlet storesfood in
refrigerationor freezers
Food isthawedand enplace
Consumersorder food
Food isreheated
and served
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Centralised Distribution:Advantages Disadvantages
CPU is specialised in foodproduction
Due to bulk production costs,prices are cheaper for buyers
High levels of hygiene duringproduction
Pass control to anothercompany
Potential delays in delivery tooperation
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5. Cook
Chill method:Cook-chill method of food production
Cook chill is a catering system based on normalpreparation and cooking of food followed by rapid chillingand storage. In controlled low temperature conditionsabove freezing point, subsequently reheating prior toconsumption. The chilled food is regenerated in finishing
kitchens which require low capital investment andminimum staff. All most any food can be cook chilledprovided that the correct methods are used.
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5. Cook
Chill method:
Goodsin the
kitchen
Preparingand
cookingPortioning Packaging
Blastchilling
Re -heating
Consumption
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Service Systems:1.Table/Plate Service
2.Counter / Buffet Service
3. A al carte
4. Table d'hte
5. Silver Service
6. Family Service
7. Gueridon / Flamb Service
8. Specialist Food Service
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Service Systems:Service systems and methods vary from operation tooperation. The type of food and beverage methodadopted on several factors which included the:
Size of operation Objectives of the operation Quality of the operation Nature of the menu Quantity of customers Budget of the operation Budget of the customers Customer needs Availability of resources
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Service Systems:They also differ in relation to the required:
Quantity of personnel
Skill level of personnel
Level of interaction with the customer
Level of dependency on either the service or foodproduction
Level of involvement by the customer
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1. Table / Plate ServiceFood is prepared, placed on individual plates and deliveredto the customers.
Advantages:
Presentation
Quality
Portion control
Disadvantages:
Need high quality and
highly skilled chefs
Customers sometimes
have to wait for food delivery
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2. Counter \ Buffet Service:Food is prepared in advance. Large quantities of food thenplaced in containers and served from a table in the
restaurant. Customers either help themselves or areassisted by either chefs or service staff.
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2. Counter/ Buffet ServiceFood is prepared in advance. Large quantities of food thenplaced in containers and served from a table in the restaurant.Customers either help themselves or are assisted by either chefsor service staff.
Advantages: Can serve large number of
people Customers have choice Customers are part of the
process Fewer staff requiredService staff require less skills Fewer complaints due to their
decision-making
Disadvantages: QueuingAll you can eat disadvantageFood presentation can be
affected
Food can run out Food quality can be affected
due to temperature and mixingservice cutlery
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3. la Carte:Hotel or restaurant meal consisting of severaldifferently priced dishes which are cooked usuallywhen ordered from a menu.
Main dishes are not grouped with side items under oneprice. A guest orders:
a meat
a starch and a vegetable
separately and pays for them separately.
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la Carte:This is a way restaurantsearn higher profits on
inexpensive side items,such as potatoes. Trulyversatile, an la cartepricing scheme can besimilar to a static menu if
its items rarely change andcan be found in manyrestaurants, from fast foodto fine dining.
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la Carte:The most typical approach is to price each menu itemseparately. For example, the main course would beavailable for one price. Each side dish would be pricedindividually, allowing the guest to select from a listingof different dishes to accompany the entre. The dinercould choose to go with a single side dish, or severaldifferent dishes if he or she desired.
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la Carte:
Advantages Disadvantages
It allows each guest to orderas much or as little food as
desired
Food is priced individually
Menu if its items rarelychange
It is usually more expensive
Difficulty finding seasonalingredients
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4. Table d'hte:Table d'hte is usually arestaurant mealconsisting of a fixednumber of alreadyprepared dishes, at afixed price for a wholemeal for one person.
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Table d'hte:Such a menu may also be calledprix fixe ("fixed price"). This isbecause the menu is set, the cutlery on the table may also already be setfor all of the courses.
Advantages:
Price change are relatively simple
Consumer decisions are easier
It could increase turnover
Disadvantages:
Pricing inflexibility
Wasted food as customers may be
served something they dont like
Guest may feel it costs too much
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5. Silver / Russian Service:Food is prepared/cooked,placed on hot silver
platters/containers.Server collects platterusing a waiters cloth andgoes to restaurant. Server
transfers food using alarge spoon and fork onto the customers platefrom the silver platter.
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5. Silver / Russian ServiceFood is prepared/cooked, placed on hot silver platters/containers.Server collects platter using a waiters cloth and goes to restaurant.Server transfers food using a large spoon and fork on to the customersplate from the silver platter.
Advantages:
Highly personalised service
Reduces pressure on the kitchen in
respect to serve the food
Disadvantages:
Require very highly skilled servicestaffHigh labour cost
Kitchen loses control in relation toportion control and food presentation For customers service can be slow,interruptive and sometimesdangerousOld fashioned
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6. Family / English ServiceFood is prepared & placedin bowls/dishes. Server
then transports torestaurant & it is placed inthe centre of tables.Customers then help
themselves by serving thefood from the bowls ontotheir empty plates.
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6. Family / English ServiceAdvantages Disadvantages Less demands on the kitchen
Visual for customers
Customers are in control ofamount and selection
Doesnt require highly skilledstaff
Very convenient for customers
Food temperature can change
Food distribution can be
inconsistent
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7. Gueridon / Flamb ServiceFood is prepped but not cooked. Server puts food on a portabletrolley and transfer into front of house area. The trolley is placednext to the customers table and the waiter prepares/cooks the
food in front of the customer. Then puts the food onto a plateand it is placed in front of the customer.
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Gueridon / Flamb ServiceAdvantages Disadvantages Highly personalised service
Visual and aromatic
Waiter becomes the chef and
artist
Entertainment for the customer
Customer feels more involved in
the process
High labour costs
Not suitable with large
numbers of customers
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8. Specialist Food Service:Afood servicespecialist may prepare a
variety of meals, such as:
starters,
main course
or pudding
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8. Specialist Food Service:Most employers require their food service specialist tohave at least a high school diploma. Those who desire toadvance into management positions may seek trainingprograms in food preparation offered at many vocationalschools.
Knowledge of specialist food service should include:
basic food handling nutrition
sanitation procedures
and other preparation techniques.
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Specialist Food Service:
Advantages Disadvantages
Food prepared to exactcustomer specifications
Reduces the possibility ofcustomer complaints
Requires highly skilled labour
Workers susceptible (at risk)to injury while cutting ordicing food using sharpknives
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References: Confederation of Tourism and Hospitality
www.ehow.com
http://www.ehow.com/http://www.ehow.com/http://www.ehow.com/