Event Management

Topic: “ Food service, Menu planning

& managing food products.”

Submitted by: Eeshna Dewan1

• An event is live interaction between the

audience and the client to achieve the

desired impact with complete sensual

experience. And managing these event is

called event management.

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Types of Food Service

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Plate or American Service

– Most common form

of banquet service

– Food prepared in

kitchen and presented

on guests’ plates

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Buffet service

• Guests serve themselves from

arrayed choices

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Silver service

• Silver service ; This usually

includes serving food at the

table.

• It is a technique of

transferring food from a

service dish to the guest's

plate from the left.

• Service continues counter-

clockwise.6

Managing Food Products

• People may potentially suffer from food poisoning or food-borne illness from contaminated food.

• Therefore, all food/beverages, food contact surfaces and utensils must be protected at all times from unnecessary handling and shall be stored, displayed and served so as to be protected from contamination.

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Managing Food Products

• Perishable foods/beverages from an outside vendor (caterer, restaurant, fast food) require verificate – Complete a Catering Proposal Form.

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Non-perishable Food/Beverages

(prepackaged)

• Canned soda

• Boxed juice

• Bottled water

• Chips

• Pretzels

• Trail mix

• Granola bars

• Crackers

• Candy

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Perishable Food/Beverages

• Meat (hamburgers, hot dogs, hot links, etc.)

• Poultry (chicken)

• Fish

• Dairy (crème-filled items, yogurt, milk, cheese, ice cream, etc.)

• Eggs

• Potato salad

• Rice

• Pizza

• Egg rolls

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Food Storage Standards Concerns

• Condition of facilities and equipment

• Arrangement of foods

• Location of facilities

• Security of storage areas

• Dating and pricing of stored foods

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Factors Involved in Proper

Internal Conditions

• Temperature (next slide)

• Storage containers:

– Staples (airtight, insect-proof); – Perishables (packed to

maintain original quality); - Fresh Fish (packed in ice);

- Cooked foods & open cans (stainless steel containers)

• Shelving:

– Perishables (slatted shelving)

– Nonperishables (solid steel shelving)

• Cleanliness: daily sweeping and cleaning

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Optimum Temperatures for

Storing Food

• Fresh meats 34*F to 36*F

• Fresh produce 34*F to 36*F

• Fresh dairy products 34*F to 36*F

• Fresh fish 30*F to 34*F

• Frozen foods -10*F to 0*F

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Factors Involved in Arrangement

of Foods

• Availability according to use

– Most frequently used items closest to entrance

• Fixing definite location

– Each item always found in the same location

– Separate facilities for storage of different classes of

foods

• Rotation of stock

– Older quantities of food used before newer deliveries

– First-in, first-out method of stock rotation

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Storage

• Some operators require the storeroom clerk

to mark or tag each delivered item with the

date of delivery.

• Products are generally placed in one of

three major storage areas: dry storage,

refrigerated storage, or frozen storage.

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Storage

Dry storage

• Dry storage areas should generally be maintained

at a temperature ranging between 65oF and 70oF.

Refrigerated Storage

• Refrigerator temperatures should generally be

maintained between 32oF and 36oF. It work by

removing heat from the contents, rather than

"making" food cold.

Freezer Storage

• Freezer temperatures should be maintained

between 0F and -10F (-18oC and -23oC). 16

Menu Planning

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Menu Planning

• Menu is a list, in specific order, of the dish

to be served at a given meal. Menu is

central to the food service concept- it

defines the product offering, establish key

element of financial viability , contribution

margin & provide powerful marketing tool.

• Menu prepared in different events are on the

bases of different preference like in a

conference snacks are preferred to serve.

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Objectives

• To explain the importance of a menu

• To explain the basic rules of menu planning

• To identify factors to be considered when

planning a menu

• To identify constraints in menu planning

• To plan and write a menu

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Must help to achieve

Quality Objectives

• Quality standards:

flavor, texture, color, shape, flair,

consistency, palatability, visual appeal,

aromatic apparel, temperature

• Nutritional concerns:

low-fat, high-fiber diets, vegetarian

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Menu Planning Constraints

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Facility Layout/Design

and Equipment

• Space

• Equipment available

• Work flow

• Efficiency

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Ingredients

• Standard recipe

• Availability of the

ingredients required

during the life span of the

menu

• Seasonal ingredients

• Cost

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Quality Levels and Costs

• Guests’ expectation

• Employees’ skills and

knowledge

• Availability of equipment

• Specific ingredients

• Food costs and selling prices

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Basic Rules Of Menu Planning

• Know your guest

Food preference

Price

Age

• Know your

operation

Theme or cuisine

Equipment

Personnel

Quality standards

Budget

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