THE FOOD AND BEVERAGE INDUSTRY
Dec 23, 2015
TYPES OF FOODSERVICE BUSINESSES
Categorized by price… budget, moderate, expensive, and very expensive
Categorized by type of service…self service and sit down service
Commercial
Institutional
Foodservice within a consumer business
COMMERCIAL FOODSERVICE
Compete for customersDesigned to make a profit
Four categories:Quick-service restaurantFull-service restaurantCatering Hotel and Club Foodservices
QUICK SERVICE RESTAURANT Provides customer with convenience, speed
and basic service at low prices
Few employees in relation to the number of people served
Include fast-food restaurants, cafeterias, buffets and carryout restaurants
FULL-SERVICE RESTAURANT Restaurant in which customers are
seated, give their orders to a server, and served their food at the table
Major feature- table service
Two major categories:Fine dining
Emphasizes the highest quality in service, ingredients, and atmosphere
Casual Full service restaurants that are not in
the fine dining category
CATERING The provision of food and service
for a special eventTwo categories of special events
Business Special EventsSocial Special Events
Two types of cateringOn-premiseOff-premise
HOTEL AND CLUB FOODSERVICE Hotel services include:
Bar in the lobby Family-style restaurant Elegant fine dining Ice-cream shop Room Service Catering Service
Private clubs designed to meet social and leisure needs of their members
INSTITUTIONAL FOODSERVICE Foodservice provided to customers in an
institution Ex. – School, Hospital, Military, Prison, Factory
Managed in two ways: In-house Contract- ran by outside foodservice company
Organized into three categories School foodservice Health care foodservice
Most patients require special diets Business foodservice
FOODSERVICE WITHIN A CONSUMER BUSINESS
Food and beverage business located in a consumer businessRecreationRetailTransportation
Divided into two areas: on the transportation or in the transportation station.
TWELVE FUNCTIONS IN FOODSERVICE
1. Menu Planning2. Production3. Service4. Purchasing and Receiving5. Food Safety and Sanitation6. Management7. Marketing and Sales8. Human Resources9. Accounting 10. Security11. Safety and Emergency Procedure12. Engineering and Maintenance
RESTAURANT CONCEPTS Includes the whole idea of the
restaurantThemeTarget MarketLocationDécorAmbiance (feeling or mood)Service style of a restaurant
THE MENU
A list of food and beverage items served in a food and beverage operation
The basic game plan for a restaurant
Created to accommodate the restaurant concepts
Must accurately describe the food that is being served
TYPES OF MENUS Classified according to how frequently the
same foods are offered Fixed Menu – same foods offered everyday.
Found in fast food restaurants, ethnic restaurants and steak houses.
Cycle Menu- food changes daily for a set period of time; at the end of the period of time the menu changes. Often times changes with the season. Found in schools, hospitals and other institutions.
Market Menu-changes with the availability of food products. Changes frequently because of the availability of food products.
Hybird Menu- combination of two types of menus. Part of the menu changes; part stays the same.
PARTS OF THE MENU
Appetizers- stimulates the appetiteSoupsSaladsEntrees- main course of the mealSide Dishes- portion of food that goes with
entree
DessertsBeverages
PRICING
Three methods of pricing menu items:
A la carte pricing- every food and beverage item on the menu is priced and ordered separately
Table d'hôte pricing- complete meal offered at a set price
Combination pricing- some food items priced and ordered separately, and other food items are grouped together and priced as group.
MENU PLANNING
TasteVarietyAppearance- variety of colorsNutrition- new change this year
“My PLATE”Production Price – vary in price
**Always keep the customer in mind.
FOOD PRODUCTION Food production is the process of changing raw
foods into menu items. Food items must be consistent every time. Why? Items are prepared for final cooking in the
preparation areas: Meat/fish/poultry Vegetable Salad Sandwich Bread Dessert
Everything must be in place (mise en place) before beginning to cook (food, cooking utensils, equipment, etc.)
ASSIGNMENT
Design a menu using the following factors: Taste, Variety, Appearance, Nutrition, Production, and Price (must be realistic).
Don’t forget to include your restaurant concept information : Theme, Target Market, Location, Décor, Service Style of a Restaurant
PRESENTATION Food presentation is the art of making food look
attractive and appetizingBalance ProportionContrast
Food presentation consists of three aspects:Plating- the placing of food on a platePortion- making sure the portion of food is
always the same size; important for two reasons: customers and cost control
Art – shapes, sizes, texture, and colors of the food on the plate should balance each other
SERVING Serving is delivering food to a guest.
Styles of Serving Over – the – Counter (quick-service and fast-food
restaurants) Drive-Through Cafeteria Buffet Seated
SERVING Serving consists of four parts:
Setup Serving food Bussing Sidework
Setup Preparing the table for service
Sturdy table Cover the table Setting the table
napkins – folded in special ways flatware- consists of the knives, forks, and spoons glassware- all drinking glasses plateware- all dishes additional condiments
ACTIVITY
Each table; find 1 setting of what you’ll need for a
FORMAL table setting. Arrange the items in a FORMAL setting
Glassware Flatware Dishes Napkin
SERVING Serving Food
SequenceFemale customers before male customersChildren served first
DirectionFood is served from the customer’s left side with the server’s left hand
“leave (the food) with the left”Never reach across over a guest to serve another guest
Beverages are served from the customer’s right side with the server’s right hand
Glasses and cups for beverages are placed on the right side of place settings
SERVING Timing
All quests at the same table should be served their entrees at the same time
It is courteous for customers to wait to begin eating until everybody at the table is served
Never rush people who have not finished eating
o Clearing Disheso Dirty dishes are cleared from the customer’s right side with the server’s right hand
o “Remove with the right”o Dishes should be removed from the table in a counterclockwise pattern
o Never stack or scrape dirty plates by a customer’s table
SERVING
Bussing An essential part of excellent service Consists of setting the place setting, clearing
dirty dishes from the table, taking the dirty dishes to the kitchen
SideworkConsists of duties that servers must
perform other than serving guests Preparing the dining room Learning the menu Folding napkins Replenishing condiments Leaving the work area in good order
General Manager
Restaurant ManagerAssistant Manager
ServersBussers
Host or HostessCashier
Executive Chef
Sous- ChefChefs or Cooks
StewardDish-washers
Front-of-the-House Back-of-the-House
Restaurant Organization
GENERAL MANAGER Responsible for the overall operation of the restaurant including: Optimizing profit Supervising the managers Safety and sanitation Quality and consistency Purchasing and receiving Guest relations Employee relations Marketing and sales Human resources Accounting Security Engineering and maintenance
FRONT-OF-THE-HOUSE FUNCTIONS The area in a hospitality business that quests usually
see Employees who work directly with guests Responsible for the following six functions:
Seating guests Selling food Transmitting orders to the kitchen
Taking orders Transmitting orders to the kitchen Preparing orders Checking orders Retrieving orders
Serving customers Bussing tables Collecting payment
BACK-OF-THE-HOUSE FUNCTIONS The area in a hospitality business that guests usually
do not see In a restaurant these areas include:
Kitchen Receiving and storage areas Business offices
Functions for back-of-the-house Food production Purchasing and receiving Marketing and sales Human resources Accounting Security and engineering Maintenance
BACK-OF-THE-HOUSE STAFF
ManagersExecutive ChefSioux-ChefKitchen Manager
Steward Food Preparers
ChefsCooksExpediter
SOURCES OF FORBORNE ILLNESS
Physical ContaminantsAn item that accidently gets into
the food. Chemical Contaminants
A chemical that is toxic or not usually found in food.
SOURCES OF FORBORNE ILLNESS – (CONT)
Biological ContaminantsA microscopic living substance that
accidently gets into food, responsible for most cases of food borne illnessBacteriaVirusesParasites
Potentially Hazardous Foods
Raw and Cooked Cooked
Dairy products Casseroles
Eggs Custard
Fish Fish salads
Meat Meat salads
Poultry Potatoes
Shellfish Rice
PREVENTING FOODBORNE ILLNESS Employee Practices
Stay home when sickKeep fingernails shortWash hands properlyWash hands frequentlyBathe dailyWear clean clothingDo not wear jewelryKeep hair restrainedControl sweatUse gloves when directedUse sanitary serving methods
PREVENTING FOODBORNE ILLNESS
Food Sources and StorageSourcesShippingStorage- FIFORodent and insect control
PREVENTING FOODBORNE ILLNESS
Equipment, Utensils and SurfacesConstructionCleaning versus sanitizing
Cleaning is the physical removal of soil and food residues from surfaces of equipment, utensils, tables and floors
Sanitizing is the treatment of a surface with chemicals or heat to reduce the number of disease-causing organisms to safe levels.
Dishwashing
PREVENTING FOODBORNE ILLNESS
Food HandlingPreparing raw foodCookingCooling, thawing, reheating
Cool as quickly as possibleKeep food from reaching and staying in the temperature danger zone Refrigerator, running water, microwave
Bring to 165◦ F as quickly as possibleHolding
GOVERNMENT REGULATIONS
Federal AgenciesFood Safety and Inspection Service (FSIS)Food and Drug Administration(FDA)Animal and Plant Health Inspection Service
(APHIS)Environmental Protection Agency (EPA)
State Agencies
Local Health Departments