COST

CONTROL

APONTAMENTOS
PATRICIA ALEXANDRA FERREIRA FERNANDES VALERIO
EHTE ESTORIL | CULINARY ARTS 2015

F &B MANAGEMENT

food and beverage operations are characterized by their diversity;
include private and public sector establishments and range from small
independently owned and operated units to large multinational
corporations managing global brands and from prison catering to
catering in the most luxurious hotels in the world;
Hospitality managers have explicit and implicit goals, or responsibilities,
which are concerned with ensuring the organization s continued success
and survival, as well as their own personal interests, such as career
progression;
The area of managing the business included aspects of managing
business performance, managing projects, managing strategic decisions
and managing legal complexity. Across the whole sample, this area was
in third place behind personal skills and managing operations
four management functions can be translated into the functions of the
food and beverage manager:
planning,
organizing,
motivating and
controlling
Service industries, such as food and beverage operations, differ from
manufacturing in several ways. The customer is present at the time of
both production and service
It is difficult to define exactly where a meal experience actually starts,
and indeed ends, although it is usually assumed that the main part of

the experience begins when customers enter a restaurant and ends

when they leave. However, any feelings customers may have when they
arrive at the restaurant, and when they leave, should also be taken into
account and included as part of the total meal experience;
F & B are businesses that require a creative flair and passion, a good
concept is often what separates success from failure;
Gaps in the market are always a good place to start when considering
the concept you wish to develop in the area;

OPERATIONAL CYCLE
WHO? WHERE? WHY? HOW?
HOW TO DO? HOW TO ORGANIZE?

F&B operations largely follow a basic input, process, output model. Its a
line from the outside to the inside.
o The inputs are the food and beverage ingredients and materials,
the process includes storing, preparation, cooking, etc. and
o the outputs are meals and beverages to be sold via the service
concept

PURCHASES
Selects suppliers, contracts, minimum and maximum quantities and quantity
discounts available. Ensures adequate temperature controlled storage is
available. Specifications for individual items and to ensure continuity of supply.
A good purchasing system is essential to a succeeded F&B business.

RECEIVING

Inspects for quantity and quality reports to control any discrepancies, checks
conformity with required temperature statutes and maintains records for
HACCP. Checks delivery vehicle temperatures. It has a major importance
affecting all the cycle. The approval/disapproval of goods is essential to avoid
responsibilities during the preparation period.

In many catering establishments the receiving department is not considered to
be a very important one, and people with little or no specialized knowledge
often staff it. Unless this department operates efficiently, it becomes the weak
link in the food control cycle and nullifies all effort in the rest of the control
cycle. It may also pose problems in meeting the requirement of the
organizations HACCP policy.

STORING
Correct storage for each item, ensures that all temperature sensitive items are
stored quickly and correctly and ensures freezers and refrigeration are not
overloaded. A food store is to ensure that an adequate supply of foods for the
immediate needs of the establishment are available at all times.

DISTRIBUTION
Inside the business we have the need to take things from one point to another.
From storage to production. Needs special attention to distances between the
different areas in a facility. Depending on the organization this may take place
at set times during the day.

PRODUCTION
Preparation of items purchased. A complex process that includes preparation,
production and plating.

 SALES
Provision of satisfactory products at the correct selling price/cost and quality

PURCHASES

SALES

RECEIVING

PRODUCTION
PREPARATION
PRODUCTION
PLATING

STORAGE

DISTRIBUTION

FACILITY DESIGN AND LAYOUT

The planning of food service facilities is more complex than many other types
of planning projects. This is due to some of its unique characteristics:
wide variety, choice and grades of raw materials available;
high perishability of some raw materials;
fast turnover of some foods, for example items delivered fresh in the
morning may be prepared and served to the customer at lunchtime;
There may be a variety of production and service methods in operation;
Customer demand for the food service facilities is not constant

The kitchen organization is to assign or allocate tasks so they can be done
efficiently and properly and so all workers know what their responsibilities are.
The way a kitchen is organized depends on several factors:
The kinds of dishes to be produced obviously determine the jobs
that must be done
The major types of food-service establishments:
o Hotels
o Institutional kitchens
o Schools
o Hospitals, nursing homes, and other health care institutions
o Employee lunchrooms and executive dining rooms
o Airline catering
o Military food service
o Prisons
o Private clubs
o Catering and banquet services

o Fast-food restaurants
o Carry-out or take-out food facilities, including supermarkets
o Full-service restaurants
The size of the operation (the number of customers and the
volume of food served).
The physical facilities, including the equipment in use.

Restaurant design and layout of a restaurant will have a big effect on the
meal experience as well as the employees of the restaurant.
Depending on the concept and the size of the business there will be
different requirements and priorities when designing the restaurant
o KITCHEN area can be referred to as the back of House or the
production area, because this is where the food is produced.
Traditionally, the main areas of a kitchen include;
the cold preparation section for the assembling of
appetizers and salads, and deserts.
The cooking station is where main courses are cooked.
The hotplate area, where dishes are plated and wait for
servers to take to the customers.
A dishwashing area is close to the cooking area so that the
pots and pans can be easily reached. It is worth noting that
most health departments require separate sinks for washing
and sanitizing pots, pans and dishes that need to be washed by
hand.
A suppliers area or decanting area where goods are
received and a food storage area with freezers and coolers,

a scale, breakdown table and shelving for your freezer,

cooler and dry goods. Linen may also be stored in this area

When food is prepared in a commercial setting, there must be logical
workflow;
Dividing the kitchen into different work areas allows the preparation and
plating of food to run smoothly
Workflows ensure we work methodically, and hygienically;

BASIC KITCHEN SETUP FOR FOOD PRODUCTION REQUIRES:

Separate work surfaces for food contact and non-food-contact
areas
Work sinks for preparation and cleanup
Sufficient cutting surfaces to prevent cross-contamination of
food products during preparation;
Utensil storage
Cooking-equipment storage
Dry-food product storage
Adequate refrigerator and freezer space
Food-disposal equipment and area


Commercial kitchens incorporate cooking stations and appropriate
equipment to operate the stations.

 The type of cuisine offered by the restaurant, as well as the philosophy

and preparation techniques of the restaurant's head chef, determine the
focus and the number of the stations present in a commercial kitchen.
The physical size of the restaurant is also taken into consideration when
the type of commercial equipment and appliances are selected for the
kitchen. Commercial kitchens typically include much larger spaces than
traditional residential kitchens.
STATIONS:
Each station provides the space and the necessary equipment and
serving dishes to prepare the menu offerings. From raw materials to
plating;
EQUIPMENT SELECTION
A commercial kitchen can be easily identified by its equipment.
Commercial kitchens use durable equipment designed specifically for
mass food production that also incorporates safety features rarely
found on equipment designed for residential use, including safety
shields and finger guards
KITCHEN LAYOUT
Need movement patterns in the kitchen that allow a free flow of
traffic. An efficient commercial kitchen layout also requires additional
electric and natural gas outlets at each station; floor drains near sinks
and water supplies; and multiple sinks for food preparation, hand
washing and utensil cleaning. Multiple refrigeration units cool stored
foods to specific temperatures.
SAFETY REQUIREMENTS
Safety is seriously considered in commercial kitchens. Venting rules
mandate exhaust fans over cooktops and automatic fire suppression

systems controlled by sensors. Nonslip flooring around potentially

damp areas and padded flooring in areas where employees stand for
prolonged periods, including near sinks and cooktops, are
commonplace in a commercial kitchen

Keep refrigeration and cooking equipment as far apart as possible. To
gain the most energy efficiency out of your equipment, it is best to place
your refrigeration units at the end of a cook line or in the coolest part of
the kitchen.
When positioning your refrigerators, freezers and ice machines, allow a
couple of inches of clearance on the sides and back for proper air flow;
A walk-in cooler is a big investment. So its a good idea to put some time
aside for assessing the needs of your business. Pre-fabricated units work
for some people

EQUIPMENTS

Gastronorm sizes are standard sizes of containers used in the catering
industry; Gastronorm dimensioning is used globally and indicates the outer
dimension of the containers used in professional kitchens. They help to take
advantage of space when operating in the F&B business.

PURCHASING /MARKETS
Purchasing is a management function, and, as such, the foodservice
administrator will have policies and procedures to guide actions.
A - Informal purchasing is a commonly used method of buying,
especially in smaller foodservice operations;
B - Formal buying, requires written specifications and estimated
quantities needed, that are submitted to vendors with an invitation for
them to quote prices, within a stated time, for the items listed.

Specifications lists
Are specifications and standards for foods, provides specifications and
standards for food additives, apparatus and containers, packages,
A specification is the formal description of a product or system, possibly
in combination with a service;
The specification has the objective of defining and quantifying
parameters that can be used by the customer to check and accept the product
of a supplier upon delivery;