Food and Beverage Operations Management Dr.

Sam Hazra Session 2

Lesson Objectives:
to familiarise with the unit syllabus assignment brief discussion and explanation to identify and review different types of food

production and service systems

Learning Outcomes:
LO 1 Review and evaluate various food and beverage systems

LO 2 Investigate the importance of financial controls within food and beverage operations
LO 3 Plan and develop recipes and menus LO 4 Plan, implement and evaluate a hospitality event

Learning Outcomes:
LO 1
1.1 1.2 1.3

Review and evaluate various food and beverage systems

Identify and review different types of food production and F&B service systems Investigate the factors affecting menu design Evaluate the financial and staffing implications of a range of food and beverage systems. Analyse food and beverage systems within the range of food and beverage outlets.

1.4

Learning Outcomes:
LO 2 Investigate the importance of financial within food and beverage operations
2.1 2.2

controls

2.3

Explain and use financial statements used in food and beverage operations Calculate the cost and selling price of food and beverage items to reflect a suitable sales mix and differential profit margins Describe the purchasing process for the receipt, storage and issue of equipment, materials and commodities/products.

Learning Outcomes:
LO 3 Plan and develop recipes and menus
3.1 Explain the factors which affect menu and recipe development Describe various methods of food preparation Evaluate the factors affecting menu compilation Analyse the factors affecting the compilation of a wine list and the purchasing of alcoholic beverages Plan and develop a menu and wine list for a hospitality event

3.2 3.3 3.4

3.5

Learning Outcomes:
LO 4 Plan, implement and evaluate a hospitality event
4.1 Plan and implement a hospitality event, ensuring that customer requirements and satisfaction, cost control and financial targets are met Implement quality standards, maintaining and monitoring the health, safety and security of the working environment Evaluate the success of the event and identify issues to be addressed for future events

4.2

4.3

Lesson Objectives:
1.1/P1
Identify and review different types of Food Production and F&B service systems
Production Systems: traditional centralised sous-vide cook-chill cook-freeze

Lesson Objectives:
Service systems:
table service counter service a la carte table dhte silver service

family service
gueridon service specialist food service systems

Food production methods:

1.Traditional

5.Cook - Chill Food Production Methods

2.Cook Freeze

4.Centralised Distribution

3.Sous - Vide

1.Traditional method:
The traditional method is used in most kitchen establishments and follows the process as shown:

Goods in to kitchen

Refrigeration Freezing Dry Store

Preparation (Mise en place)

Ordered from customer

Cooking

Serving

Mise en place is defined as "everything in place", as in set up. 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 require for the menu items that he or she expects to prepare during his/her shift.

2.Cook Freeze method:

The method is similar to cook-chill apart from refrigeration temperatures.

Goods in

Preparing and Cooking

Blast Freezing

Blast thawing

Reheating

Serving

Danger Zone:
Current food legislation requires that all food must be cooled as quickly as possible. This means that whenever food is chilled or frozen, it must be in the Danger Zone between +8C and +68C, where bacteria 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!

Danger Zone:

Blast Freezing:
To minimise the time spent in the Danger Zone, a specially designed Blast Chiller or Freezer is required - standard refrigeration equipment just isnt capable of extracting heat fast enough. Blast Freezing?

Current European guidelines recommend that food be reduced from a temperature of +70C to 18C in no more than 240 minutes.

Blast Chilling:
Blast Chilling Department of Health Guidelines state that to safely Blast Chill 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.

Blast Thawing:
Blast Thawing To defrost food, the air around needs to be relatively warmer than the food itself so that heat can be transferred from air to food to melt the ice. If it is too warm it will cause high surface temperatures before the core of the product is defrosted. If it is too cool, there will not be a sufficient temperature difference to transfer heat quickly enough to the food and it may take a long time to defrost the product. A quick steady thaw with continuously introduced heat is the reason why a thawing cabinet gives such excellent results.

3.Sous vide method:

The sous-vide method of food production (vacuum cooking at specific temperature [138degreeF] & time).

Goods in

Prepared

Cooked

Portioned in to plastic pouches and vacuum packed

Chilled and refrigerated

Customer orders meals

Sealed pouches placed in boiling water

Reheated

Pouch is cut open

Food is arranged on plate and served

Sous vide videos:

1.

http://www.youtube.com/watch?v=eiIP-_Om7u8

2. http://www.youtube.com/watch?v=lAeDR2fE0jA&fe

ature=related
3. http://www.youtube.com/watch?feature=endscreen

&NR=1&v=mbzyROXYkK4

Sous vide method:

Advantages
Pouches retain freshness During re-heating juices are retained in

Disadvantages
Capital investment in

pouch and not lost Individual pouches are labelled for easy stock rotation There is less risk of cross contamination during storage due to sealed pouches and labelling Less wastage as foods is used only when ordered Food can be produced and accurately portioned Chef does not need to be present for reheating and finishing stage Pouched can be frozen to extend life Inexpensive regeneration

equipment and storage Not as fresh as traditional method Not able to adjust to customer requirements Not all foods suitable for sous vide method Negative stigma attached (Boil in the bag!)

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 large chains who are looking to outsource all or part of their food production.
Central production unit (CPU) produces food off site CPU delivers food to hotel or other hospitality outlet

Hotel or restaurant creates dish specification

Blast chilling

Outlet stores food in refrigeration or freezers

Food is thawed and en place

Consumers order food

Food is reheated and served

Centralised Distribution:
Advantages
CPU is specialised in food

Disadvantages
Pass control to another

production Due to bulk production costs, prices are cheaper for buyers High levels of hygiene during production

company Potential delays in delivery to operation

5. Cook Chill method:

Cook-chill method of food production
Cook chill is a catering system based on normal preparation and cooking of food followed by rapid chilling and storage. In controlled low temperature conditions above freezing point, subsequently reheating prior to consumption. The chilled food is regenerated in finishing kitchens which require low capital investment and minimum staff. All most any food can be cook chilled provided that the correct methods are used.

5. Cook Chill method:

Goods in the kitchen

Preparing and cooking

Portioning

Packaging

Blast chilling

Re heating

Consumption

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

Service Systems:
Service systems and methods vary from operation to operation. The type of food and beverage method adopted 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

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 food

production Level of involvement by the customer

1. Table / Plate Service

Food is prepared, placed on individual plates and delivered to the customers.
Advantages: Presentation Quality Portion control Disadvantages: Need high quality and highly skilled chefs

Customers sometimes have to wait for food delivery

2. Counter \ Buffet Service:

Food is prepared in advance. Large quantities of food then placed in containers and served from a table in the restaurant. Customers either help themselves or are assisted by either chefs or service staff.

2. Counter/ Buffet Service

Food is prepared in advance. Large quantities of food then placed in containers and served from a table in the restaurant. Customers either help themselves or are assisted by either chefs or service staff.

Advantages: Can serve large number of

people Customers have choice Customers are part of the process Fewer staff required Service staff require less skills Fewer complaints due to their decision-making

Disadvantages:

Queuing All you can eat disadvantage Food presentation can be affected Food can run out Food quality can be affected due to temperature and mixing service cutlery

3. la Carte:
Hotel or restaurant meal consisting of several differently priced dishes which are cooked usually when ordered from a menu. Main dishes are not grouped with side items under one price. A guest orders: a meat a starch and a vegetable separately and pays for them separately.

 la Carte:
This is a way restaurants earn higher profits on inexpensive side items, such as potatoes. Truly versatile, an la carte pricing scheme can be similar to a static menu if its items rarely change and can be found in many restaurants, from fast food to fine dining.

 la Carte:
The most typical approach is to price each menu item separately. For example, the main course would be available for one price. Each side dish would be priced individually, allowing the guest to select from a listing of different dishes to accompany the entre. The diner could choose to go with a single side dish, or several different dishes if he or she desired.

 la Carte:
Advantages
It allows each guest to order

Disadvantages
It is usually more expensive Difficulty finding seasonal

as much or as little food as desired

Food is priced individually Menu if its items rarely

ingredients

change

4. Table d'hte:
Table d'hte is usually a restaurant meal consisting of a fixed number of already prepared dishes, at a fixed price for a whole meal for one person.

Table d'hte:
Such a menu may also be called prix fixe ("fixed price"). This is because the menu is set, the cutlery on the table may also already be set for 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

5. Silver / Russian Service:

Food 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 customers plate from the silver platter.

5. Silver / Russian Service

Food 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 customers plate from the silver platter.

Disadvantages:
Require very highly skilled service staff High labour cost Highly personalised service Kitchen loses control in relation to Reduces pressure on the kitchen in portion control and food presentation For customers service can be slow, respect to serve the food interruptive and sometimes dangerous Old fashioned

Advantages:

6. Family / English Service

Food is prepared & placed in bowls/dishes. Server then transports to restaurant & it is placed in the centre of tables. Customers then help themselves by serving the food from the bowls onto their empty plates.

6. Family / English Service

Advantages
Less demands on the kitchen Visual for customers Customers are in control of

Disadvantages
Food temperature can change Food distribution can be

inconsistent
amount and selection
Doesnt require highly skilled

staff
Very convenient for customers

7. Gueridon / Flamb Service

Food is prepped but not cooked. Server puts food on a portable trolley and transfer into front of house area. The trolley is placed next to the customers table and the waiter prepares/cooks the food in front of the customer. Then puts the food onto a plate and it is placed in front of the customer.

Gueridon / Flamb Service

Advantages
Highly personalised service Visual and aromatic Waiter becomes the chef and

Disadvantages
High labour costs Not suitable with large

artist Entertainment for the customer Customer feels more involved in the process

numbers of customers

8. Specialist Food Service:

A food service specialist may prepare a variety of meals, such as:
starters, main course or pudding

8. Specialist Food Service:

Most employers require their food service specialist to have at least a high school diploma. Those who desire to advance into management positions may seek training programs in food preparation offered at many vocational schools.
Knowledge of specialist food service should include: basic food handling nutrition sanitation procedures and other preparation techniques.

Specialist Food Service:

Advantages
Food prepared to exact

Disadvantages
Requires highly skilled labour Workers susceptible (at risk)

customer specifications
Reduces the possibility of

customer complaints

to injury while cutting or dicing food using sharp knives

References:
Confederation of Tourism and Hospitality www.ehow.com