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Food &Beverage Operations Management
Assignment
3/25/2013
Submitted by : Rodica Lenuta Moga, id no 20981
Submitted to : Dr.Sam Hazra
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Rodica Lenuta Moga
Table of Contents
Introduction........................................................................................................................................2
LO1.Understand different food and beverage production and service systems:.............2
1.1 Discuss the characteristics of food production and food &beverage service
systems (P1)......................................................................................................................................2
1.2 Discuss factors affecting recipes and menus for specific systems (P2).....................9
1.3 Compare the cost and staffing implications for different systems (P3).....................10
1.4 Justify suitability of systems for particular food and beverage outlets (P4)............12
LO2. Understand the financial controls used in food and beverage operations............14
2.1 Discuss the use of financial statements in food and beverage operations (P5)......14
2.2Demonstrate the use of cost and pricing process (P6)...................................................16
2.3 Analyse the purchasing profit...............................................................................................19
LO 3. Be able to devise menus for hospitability events........................................................21
3.1 Compile food and beverage menus for a hospitability event (P8)...............................21
3.2 Justify the selection and suitability of recipes for menus (P9)....................................22
LO4. Be able to provide food and beverage services for hospitability events................24
4.1Plan a food and beverage service for hospitability event within an agreed budget
(P10)...................................................................................................................................................24
4.2 Implement the planned service maintaining standards of quality and health, safety
and security (P11)...........................................................................................................................26
4.3 Evaluate factors to determine the success of the service, making
recommendations for improvement (P12)................................................................................27
Reference..........................................................................................................................................29
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Introduction
"Food & Beverage which is the sector / industry that specializes in the
conceptualization, making, and delivery of foods. Most F & B employees are in
restaurants and bars, including hotels, resorts, and casinos’’
Food can be: a substance or material e which can provide nutritional support
or fuel to the body
Food is plant or comes from animal origin and contains essential nutrients,:
carbohydrates, fats, proteins, vitamins, minerals
Food is assimilated by the body and becomes energy
Beside the need of nutrition, food and drink are a part of the culture of people
Beverages refers to tea, coffee and alcohol and they are part of festive social and
other occasions.
Everyone has to eat and drink, so it is an industry that does not lose much money
because it is a necessity.
LO1.Understand different food and beverage production and service systems:
1.1 Discuss the characteristics of food production and food &beverage service systems (P1)
There are 5 food production methods:
Traditional method
Cook-Freeze method
Sous vide method
Centralised distribution
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Cook-Chill method
• Traditional method which is used in kitchen establishments and has the
following process:
Goods into kitchen
Refrigeration
Freezing
Dry store
Preparation or mise en place
Ordered from customer
Cooking
Serving
Miser en place means that everything is in place, it is used in professional kitchens
and it refers to organising and arranging ingredients.
• Cook-Freeze method is similar to cook chill the difference is the temperatures
are others.
Current food legislation requires all food must be cooked as quickly as possible, that
means they are in Danger zone, so food is chilled or frozen between +8 and +68
degrees C.
To minimise the time spent in Danger Zone is required Blast Chiller or Freezer
because standard equipment is not capable of extracting enough heat .It is
recommended that temperature should be reduced from +70degrees C to -18
degrees C.
In Blast Chill food temperature is reduced from +70 to +3 degrees in 90 minutes, on
the other hand in Blast Thawing the air needs to be warmer than the food, not too
warm and not too cold, it is continuously introduced heat that’s why thawing cabinets
have excellent results.
• Sous –Vide method has a specific temperature of 138 degrees , has the
advantage of less wastage as food is used only when ordered, food can be
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produced and accurately portioned ,individual pouches are labelled for easy stock
rotation ,pouches also retains freshness, ,inexpensive regeneration ; the
disadvantages are that it is required capital investment in equipment and storage ,
is not able to adjust customer requirements, is not as fresh as traditional method.
• Centralised distribution is when food is produced in bulk-off site , has the
advantage of specialised food production, prices are cheaper for buyers, exists a
high level of hygiene, the disadvantages are that sends the control to a different
company and can occur delays while delivering products.
• Cook –Chill method is based on catering system on normal preparation and
cooking of food, it requires low capital investment and minimum of staff.
Cook –Chill method has various service systems, includes factors like size of
operation, quantity of customers ,nature of the menu, budget of customers, customer
needs, availability of resources , but also service systems differs in relation to the
required : quantity of personnel , their skills level , the level interaction with
customer, level of involvement by the customer.
Cook –chill method include 9 service systems:
Table/Plate Service
Buffer Service
A la carte
Table d’hôtel
Silver/Russian Service
Family /English service
Guerdon/ Flambé service
Specialise food service
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1. Table /Plate Service, has quality presentation and portion control
2. Counter /Buffet service means that food is prepared in advance and food is
served from a table in restaurant.
The advantages are that can feed a much bigger amount of people, customers have
a choice, not so much staff is needed and also skills are not so important.
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3. A al carte is used in hotel or restaurant, meal dishes are cooked usually when
ordered from a menu, this is a way restaurant earn high profit on inexpensive items,
and the most typical approach is to price each item separately.
It allows each guest to order as much or as little food as desired, the menu rarely
changes, but is more expensive and is difficult to find seasonal ingredients.
4. Table d’hôtel is a restaurant meal, the amount of dishes is numbered and the
price is fix, price change is simply and could increase turnover.
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5. Silver /Russian Service means that food is cooked and placed on a hot silver
platter and is sent to the restaurant , food is transferred with a large spoon , is a
highly personalised service , but has the disadvantage of high labour cost , service
can be slow and sometimes dangerous .
6. Family /English service refers to food which is cooked and placed in bowls and
where customers can help themselves and customers have the control.
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7. Guerdon / Flambé service means the food is prepared but not cooked , is a
highly personalised service , is visual and aromatic , customer feels more involved in
the process , it demands high labour costs .
8. Specialist Food Service includes a variety of foods: starters, main courses,
pudding, staff should have knowledge for basic food handling and other preparation
techniques. Has the advantage of food being prepared according customer request,
but can be very dangerous.
.
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1.2 Discuss factors affecting recipes and menus for specific systems (P2)
a) Buffet Service
This is also called self-service and is normally used in banquet functions and I n
some restaurants. Food is attractively arranged on a long table, classified and
arranged according to proper sequence, from appetizers to desserts. Soup is placed
on a soup tureen and the hot entrees in chaffing dishes to keep them warm. Some
equipment like dinner plates and saucers are laid down right on the buffet table.
Instead of the waiter serving the guests, the guests go to the buffet table pick up
plates, china, cutlery and napkin and all other items and serve themselves of their
own choice.
* Advantages:
1. It is a fast service.
2. It requires less staff to render the service needed,
3. Can be served a large number of people
5. Customers have a choice fewer
6. Staff require less skills
7. The presentation of the different dishes can be appetizing.
* Disadvantages:
1. It may result in shortage of food especially when the early ones may serve
themselves more; thus very little food is left for the latecomers.
b) Family/ English service
This type of service is also known as "family style" service. In this service, the soup
tureen is placed before the host alongside with preheated soup plates and hands
them to the waiter, indicating the person to be served. The same procedure is
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followed with the main entree. If so desired, the partly filled dinner plate is presented
to the hostess who serves the vegetables from large serving dishes placed before
her. Then the waiter places the plate before the guests. This type of service is
usually found in coffee shops, family restaurants,
Counter service.
* Advantages:
1. It is fast. Plates of food are served immediately at the proper
Temperature.
2. It is inexpensive.
3. It requires no special equipment.
4. Less staff required
* Disadvantages:
1. Less showmanship.
2. Reduced personalized attention to the customer.
1.3 Compare the cost and staffing implications for different systems (P3)
Food - Beverage control tends to be more difficult than the control of materials of
other industries.
Therefor in order to start calculating cost of labour and equipment it is necessary to
find out what kind of equipment is needed, type, amount, size of equipment used and
needed and how many employees are needed.
No matter the process used it is important to use the easiest working conditions, but
we have to be sure that food hygiene regulations are complied.
Regarding cost implications the facilities that are used depends of the production
process: dry areas, wet areas, hot wet areas; hot dry areas, dirty areas.
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The costs include:
Material cost
Labour cost
Overhead cost
TOTAL COSTS
80 %
SALES 100%
Staff should have certain skills, knowledge, experience and requirements. There are
a range of roles for which staff is needed: food production, beverage, food service,
marketing, sales production, merchandising, supervisory management, people
management.
As most catering operations are subject to changes in the volume of business done,
it is normal practice to express the elements of costs and net profit as a percentage
of sales.
No matter buffet service or family /English service the cost measurement has the
same formula:
Gross Profit % sales revenue –costs of sales*100
Sales
Net Profit% sales revenue-total costs*100
Sales
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MATERIALS
30%
LABOUR 30%
OVERHEADS
20%
NET PROFIT
20%
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Material Cost % sales*100………..
Costs of materials
Labour costs% sales *100……….
Cost of labour
Staff has a critical influence on the success of food service operations. Productivity is
about how customers feel. The quality of the feedback we get from customers in
terms of positive comments and tips. Communication between customers and staff -
observation of their relationships tells me about the level of quality, and therefore,
productivity.
1.4 Justify suitability of systems for particular food and beverage outlets (P4)
Russian service
Food is fully prepared in the kitchen. All courses are served either from platters or an
Escoffier dish. Tureens are used for soup and special bowls for salads.
The server places the proper plate in front of the guest.
After the plates are placed, the server returns with a tray of food and moving
counter-clockwise around the table, serves the food from the guest's left with the
right hand. With this style of service, the server controls the amount served to each
guest and has the opportunity to please guests by giving them the portion they want.
For "restaurant Russian" foods are cooked at table-side.
Servers put the food on platters and present platters to guests seated at dining
tables. Guests serve themselves. Russian service requires sufficient space between
tables for servers to move about freely.
The food is prearranged in a platter with enough serving for one table, then the
waiter dishes it out from the platter to the individual plates to guest from the left side.
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Russian service is usually done for banquet functions it guarantees equal portioning
of food because the food served are pre portioned over plated service when they are
no heaters for individual plates.
Guerdon Service
Guerdon Service is where a dish is prepared, portioned, carved or cooked on a
trolley or small table (guerdon) close to the customer’s table.
Preparation and serving of dishes at the table is “seen service” and one which
markets the establishment and the food extremely well.
The demand for cooking to be done in the sight of the customer is increasing rapidly
from the small hamburger, chicken rotisserie operations to the more exclusive
flambé guerdon service, restaurants offer.
During the preparation of the dish at the table, the waiter/waitress can always give
some background comment on what he/she is actually doing, the ingredients he/she
is using and, the proposed end results.
This is a specialised form of service which is generally only used in formal or fine
dining rooms.
It involves a disciplined skill which comes from practice and experience.
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LO2Understand the financial controls used in food and beverage operations
2.1Discuss the use of financial statements in food and beverage operations (P5)
Financial statements includes various operations like: dish costing sheet, cost
statements, operating statements, variance analysis. Usually food service manager
constantly checks for food costs which are associated with producing item for the
menu.
A cost related to sale of alcoholic beverage is called beverage cost. And include she
cost of all ingredients needed to produce drinks: olives, lemons, oranges.
Labour costs are the costs with employees, including taxes and benefits.
Overhead costs include expenses like utility bill, rent.
Cost percentage:
Food costs = food costs %
Food sales
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Labour costs=labour costs%
Total sales
Beverage costs =beverage costs %
Beverage sales
Profit is calculated as following:
Food and Beverage costs =Food and Beverage %
Revenue
Labour costs= labour %
Revenue
Overhead costs =overhead costs%
Revenue
Profit = profit %
Revenue
Financial statements include also financial accounts which are the records of the
financial dealings or day to day transactions. Their role is to record financial
transactions, to collect money form sales, salaries, and wages and to help managers
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to manage properly the business by preparing financial information which shows the
sales, costs and profits against budgets.
However financial statements provide important information for stakeholders, about
investments, to suppliers about trade credit, to bank repayments of loans risk of
loaning money from business, to Inland Revenue: tax returns.
2.2Demonstrate the use of cost and pricing process (P6)
Financial statements are a formal record of financial activities and include: balance
sheet with reports about assets liabilities, statements of cash flows, about how
company invests and financing activities.
Balance sheet can show the income for all year, starts from revenue until deducts
expenses from income.
Cash flows show from where money are coming from: operations, investing or
financing .An income statement shows income, expenses, profit for a specific period.
Profit and loss account shows information on operations of company like sales,
expenses, in processing state.
Statement of retained earning explain all changes to retained earnings on the
reported period.
Dish costing sheet helps to calculate the cost for each portion, is used to calculate
the selling price or menu price.
Ingredient Quantity Cost
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Cost statements shows all costs involved, is used to calculate the cost of a dish or
beverage.
Sales records show all information a company has about customers: their personal
information, how often they buy a product, how they use to pay bills, amounts, and
returns. Companies analyse this information to see what they like most and to find
out which are their best customers.
Variance analysis help management to see which presents costs are and which are
the future ones, are also used to explain which the difference between actual sales
and budgeted sales is.
Financial statements provide information most used to predict investments and credit
decisions, they show financial position of a company and what are the operating
results, changes to financial position, also provide information required by
authoritative and regulatory groups, information directly from sales.
2.3 Analyse the purchasing process
There are various costs and pricing like:
Sales mix
Dishes menu and beverage list
Net and gross profit
VAT
Indirect cost, fixed, variable
Cost elements
The amount of money needed to buy a product or service is called PRICE.
The total spent for items, money, and time, labour is called COST.
The perception of choosing a product or service instead of another to satisfy goals is
called WORTH.
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Usually when referring to food cost we talk about menu price of a dish in comparison
with the price of food that was used to prepare the food .How much is played for food
determine how much is needed to charge for it (30-35 %)
This include costs involved to prepare food, to serve it, clean after it, beginning from
payroll to electric bills
Price is an important selling tool and aid to achieve desired volume in sales, must be
considered the departmental profit needed and the different profit margins of sales.
Table D’hôtel Menu is a restricted one, offers a few courses with a limited choice ,
with a fixed selling price , one price for any courses chosen.
A La Carte is a larger menu and offers many courses and each item is individually
priced .The method of pricing is similar to table d’hôtel except that each item is
priced separately using standard recipes .A guest may order what desire they might
have and pay for each product separately(meat, vegetable)
This type of menu brings high profit from inexpensive side items, the items rarely
change and is found in many restaurants.
Banqueting menu is a table d ‘hotel menu and don’t offer choices, the specific
difference in pricing is that all extra items are priced and charged separately: flowers
on each table, hire of microphone.
Managers sometime offer additions at the same price to run business for a longer
period of time
Pricing of beverages is similar with pricing for food ,but first departmental profit is
target and gross profit percentage and then differential profit margins based on
sales mix achievable, this depends on the type of operation and how is detailed the
breakdown sales.
The gross profit percentage of house brand beverage is higher than other brand
beverage when suppliers do it at a discounted rate .The pricing s more accurately.
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2.3 Analyse the purchasing profit
The purchasing process include:
Purchasing is influenced by search, selection, purchase, receipt, storage, final use of
commodity. It is than calculated the amount a writing of purchase
specification .Orders are purchased using a purchased order which include: amount,
size, weight, item required.
Has the following procedure:
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Requisition of equipment
and supplies
Purchase specifications
Receiving Invoicing
Storage of equipment andsupplies
Requisition
Previous purchase
Place purchased order and
keep copies
Obtain quotes ,nego
tiate price and
deliveries
New requisition ,select a new
supplier
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To seek for a new supplier must be checked the following:
Details of company
Copies of recent price list
Details of trading terms
Samples of products
All purchase specification has description about: quality, size, weight, quantity.
Purchase orders have numbers and can be tracked quickly, must be signed by an
authorised person.
Products are delivered at a specific date. In purchase record we can find what is
ordered and the price of service.
Purchase specification is an agreement between supplier and caterer, sets limits in
order that the product is accepted for delivery, beverage sold and purchase by the
brand label.
Receipt:
Quantity inspection shows someone nominated to count and weigh goods, checks
quantity and size to match the order.
Quantity inspection in perishable foods is done by a senior chef, in food and
beverage inspection is done by a cellar man.
Clerical procedures involves all documentation that must follow a set of procedure:
acknowledgement of receipt, acceptable good, delivery person’s signature on a
request for a credit note, for returned items and short deliveries.
Item principles are important for control to be ready for delivery and receipt of goods
checks incoming goods, checks if they are damaged and weigh items separately.
Usually supplier is issuing a document which shows when items where supplied and
how much was the delivery, they are played once a month, the process is named
INVOICING. Must exist an agreement that shows the frequency of deliveries, and
conditions must be done in writing.
Invoice must contain:
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Business identification number
Supplier’s name, address, contact information
Description of what is charged
Supply date
Date of invoice
VAT
Amount owed
All equipment must be stored correctly: must be considered space, stock taking and
clerical procedures
Food storage involves: dry goods, items for refrigeration and freezing
Beverage storage involves: cellar items, separate area and bar stock area.is highly
essential to have a clean food or beverage storekeeping to eliminate the risk of
running out of raw materials.
Everything must be properly checked to prevent the wastage.
LO 3. Be able to devise menus for hospitability events
3.1 Compile food and beverage menus for a hospitability event (P8)
There are 60 guests, 50 of them are adults, 10 are children, from them 10 are
vegetarians, 4 suffer from diabetes.
I have choose a menu that is suitable for both children, vegetarians, on my opinion is
an economical menu, which is whiten the budget of 840 pounds.
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I included healthy food like: fruits, vegetables that can be consumed both by
children, vegetarians and those who suffer from diabetes.
My menu will include the following:
Menu
Starters
Garlic Pizza Bread
Bruschetta
Main course
Pizza Vegetarian
Grilled salmon with mash
potatoes
Lasagne
Dessert
Ice cream
Fruit salad
Drinks
Beer
Water sparkling/still
Coffee
I created a Menu that can be accessible to my guests and have the opportunity to
choose.
My menu include appetisers that can be served to children as well, a small portion,
followed by a main course, where it is served pizza with vegetables, for those
interested in eating healthier and with a reduced caloric value, another dish is
salmon with mash potatoes which addresses to al guests except those suffering from
diabetes and vegetarians, and of course my last dish on main course is lasagne.
Than as I dessert I introduced fruit salad, healthy, less calories and ice cream which
I think everyone love.
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In drinks section I added beer which is present at every party, can be consumed by
men or women, for kids and diabetics I serve water, and as well coffee for all guests,
except kids.
Menu
Starters:
Garlic pizza bread 0.40
Bruschetta(toasted homemade bread topped with sliced fresh tomato,
basil, extra virgin olive oil –suitable for vegetarians ) 0.60
Main course:
Pizza vegetarian ( tomato sauce, mozzarella , grilled
aubergine ,mushrooms, onions, peppers)
3.10
Grilled salmon with mashed potatoes 4.20
Lasagne ( Bolognese sauce, pasta and béchamel sauce ) 3.00
Dessert:
Ice cream (vanilla, chocolate, strawberry) 1.50
Fruit salad (strawberry, bananas, kiwi, apples ) 1.20
Drinks:
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Beer (san Miguel , Corona) 2.50
Sparkling and Still water 0.50
Coffee 1.20
As a result my Hospitality event was a success , I was within the budget and I
spent my money wise offering to my guest a great atmosphere and pleasured
environment with a good food . I offered a counter buffet with a minimum of staff
only for serving and cleaning where guests served them selves
3.2 Justify the selection and suitability of recipes for menus (P9)
A menu is a list of dishes or the food available to be served, is used in hotel,
restaurant, pub. Shows what is offered, is also the first impression, and shows the
image, theme, quality.
Menu dictates: staffing, organisation, production, service method.
Most popular menus are: Table D ‘Hotel, A la Carte, special party of function menu,
menus for people at work, menus for children, cyclical menus.
Customers have the opportunity to choose depending on the budget and situation.
Include:
Appetisers : small portions, served hot or cold(salad, soup)
Main course : larger portion , more expensive ,hot or cold (grills, meat, large
salads )
Dessert or final course : hot or cold(sweet, ice cream, fruit )
Menu offers: side orders, snacks, and children’s meal depending on the type of
menu, type or theme of food.
Table D’ Hotel has 3 or more availability of equipment ,courses are available at lunch
time, has also lunched themes for Easter, Valentines, Christmas, used in
Conference or Banqueting.
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A la Carte menu is found in commercial food, has a large selection of options items
are individually priced, dishes are cooked when ordered
It must be taken into consideration:
Food competition
Location, target market of customers
Analyse or type of customers
Estimated customers spend for head
Modern trends in food
Space and equipment
Number and capability of food
Availability of suppliers
Usually customers look
To see various dishes
To receive what is described
Items to be available
To be told the ingredients that might be allergic
Caloric information
Food and Beverage operators must provide quality ingredients, to be truthful, to
inform what items are not available because now a day’s 6% from UK’s population is
vegetarian, customers enjoy exotic ingredients, the level obesity is increased, and
people like healthy and organic food. Must be also achieved a target customer, food
cost, cost of ingredients, food season ability, quantity of food used for each dish,
food production methods are adapted.
Is important to check food availability, also food prices are changing depending on
season, the equipment needed (for pizza, pasta).
A menu also is done depending on ingredients and methods:
If fresh food is used
If is used prepared food
The use of cook-chill technique
Cooked to order
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One factor which influence the menu is portion size, colour balance in order to be
more appealing, wording is essential to encourage purchasing, nutritional balance
which include protein, carbohydrates, and vitamins.
LO4. Be able to provide food and beverage services for hospitability events
4.1Plan a food and beverage service for hospitability event within an agreed budget (P10)
Counter service is used in bars, pubs and sometimes in restaurants.
The budget is 840 pounds, there are 60 guests, 50 adults, 10 children, 10 are
vegetarians and 4 suffer from diabetes.
Generally the dinners serve them-selves, there are used plates, bowls and
cutlery .The form of buffet is a table filled with plates and has fixed portions, buffet
was created to serve a large number of people.
The advantage is that dinners have possibility of choice and ability to inspect the
food and then select to it .Is a very popular service because of the limited space in
homes.
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The party food buffet must be well presented and must be a source of pleasure for
guests.
Must be taken into consideration the following:
Number of people, in this case 60 persons, among them 10 children,
depending of this an image can be created with one or 2 dishes and to allow 2
queues.
Plates should be put at the beginning of the buffet where guests can see
them and also to see the staff who will replenish them
the napkins and cutlery at the end of the buffet so that guests don’t find it
hard to handle them
Levels should be added to the table
Hot food should be placed near hot food and cold food should be placed near
cold food ,it will be easier to keep the same temperature and to replenish
plates
Vegetable should be placed together
Food that can spill should be located more close to guests
Must be taken into consideration visual appeal
Food must be labelled to indicate the content of a dish including allergens
Dishes must be arranged in decreasing order
Water must be placed last in buffet settings
Some dishes may be prepared in advance, must be taken into consideration the
capacity of the oven. Self-serving party will reduce the number of staff needed,
but must be allowed enough staff to replenish and to clean.
However a served buffet may speed up the serving and enables the control of
portion size.
The display depends on: selection of food, table arrangements, decoration, and
candles.
A people’s space is important together with a space for serving.
A menu more economical is to start with:
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Breads
Appetizers
Salads
Soups
4.2 Implement the planned service maintaining standards of quality and health, safety and security (P11)
Quality standards must be maintained in production and serving planning, food and
beverage production, cooking in service levels. Health. Safety and security involve
procedures and hygiene practices .All food must come from an approved source, all
containers and dishes should be hygienic, temperature should be meet, all food
which is not acceptable must be destroyed.
Bulk food usually is stored in containers labelled with their names. Should be meet
the procedures that prevent contamination.
Staff must be healthy, with no wounds, nasal discharges, is important to wash their
hands, shouldn’t be encouraged to wear jewellery and smoking is forbidden.
To ensure food production equipment sanitised and clean is needed .Everything
must be maintained and cleaned: shelves in storage rooms, refrigerators, walk INS.
For clean utensils must be provided proper storage
Food baskets must be lined.
Rubbish lids are kept closed
must be sufficient number of containers
bins shall be empty
chemicals should be labelled
insecticides and pesticides are kept in and are under observation
sink must be checked not to be blocked
must exist liquid hand cleansing soap
sanitary towel
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There are 4 ways to handle raw meat to prevent spread of bacteria, top of the
container must be cleaned, separate bowls, platter and cutlery to be used, never put
meat on a plate in which was cooked meat before.
Hands must be washed constantly, is important to clean juice spills, counter tops
must be cleaned with warm soapy water.
In order to clean cutting boards mix solution of 2 teaspoon bleaching to a quarter of
warm water. For freezing and storing meat must be rewrapped or over wrapped to
prevent freezer burn and leakage of juices.
To be defrost meat should be placed on a clean plate to prevent leak of juice, must
be avoided defrosting in warm water but is recommended in cold water.
4.3 Evaluate factors to determine the success of the service, making recommendations for improvement (P12)
In Food and Beverage service is based on:
integrity
trust
quality
value
consistency
For improvements in food and beverage service is necessary to exist a good
and strong relationship between managers and staff that work and is
organised , must be encouraged innovation , is absolutely necessary to invest
in people and skills , most important is to measure what really matters :
Quality
Comfort and pleasure
The right concept
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Execution
Service
Meet the customers’ expectations
Control in operation
Usually in Food and Beverage labour costs are reduced to maintain sales on this
way it can be achieved short term productivity and it will affect long term viability
because of erosion on standards of the service.
For food and beverage operators price is very important because is related to cost
control, if profits are too low this doesn’t mean that prices are too low. The price
reflects customer’s view for what they are paying.
Food safety regulations continue to change so producers are forced to adjust their
products lines to meet the requirements of customers and market variations
otherwise they will meet a decline in profit.
Successful businesses now a days are those who make profit in progress.
Lately food and beverage market has met a growth because of:
customers appetite for pure products which are healthy for their bodies
need new products with special properties
Brand is very important in purchasing process.
Reference
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Bernard D et al (2012) Food and Beverage Management,5th edition, Usa , Routledge
Dobson R, Hayes K. (2005) Food and Beverage Cost Control , 5th edition ,Wiley &Sons, New Jersey
http://visahouse.in/food-and-beverage.html
http://wiki.answers.com/
Tharakan Y.(2004) A Guide to Food and Beverage ,3rd edition ,McGraw –Hill ,New Delhi
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