Sam FB Op Mgt Session 2

7/29/2019 Sam FB Op Mgt Session 2

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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/

Documents

Sam FB Op Mgt Session 2