Food and Beverage Management

Food Production

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Purpose of the menu

Selling aid – method of communication

Adequate information, easily found and followed, will make the customer feel more at home and will assist in selling the menu

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Classes of menu

All menus, no matter how simple or complex, are based on the two basic menu classes: table d’hôte à la carte

Some menus offer combinations of these two classes

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Other menu terms

Carte du jour (literally card of the day) Menu of the day Prix fixe (fixed price) Tasting menu (‘menu degustation’)

Tasting menus can also be offered with a flight (selection) of wines

For all menus the price of the meal might also include wine or other drinks

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Classic menu sequence

1. Hors-d’oeuvres2. Soups (potages)3. Egg dishes (oeufs)4. Pasta and rice

(farineux)5. Fish (poisson)6. Entrée7. Sorbet8. Relevé (roasts or

other larger joints)

9. Roast (rôti) (roasted game or poultry)

10. Vegetables (légumes)11. Salad (salade)12. Cold buffet (buffet

froid)13. Cheese (fromage)14. Sweets (entremets)15. Savoury (savoureux)16. Fresh Fruit (dessert)

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Most simple menu

Might comprise: Starters Main courses Sides Afters (cheese/dessert/sweet) Beverages

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Beverages are not a course

Should not be included when the number of courses for a meal is stated

Thus a four-course meal is four food courses and the beverages are in addition

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Modern menu structures

Classic menu sequence derived from traditional European cuisine and service influences

Menu structure and menu sequence change considerably within the various world cuisines

Menu terms also vary: e.g. in USA a main course is commonly called

an entrée and sweets are commonly called desserts

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Other types of menus

Breakfast menus Afternoon tea Event menus Floor/room service menus Lounge service menus

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Food and restaurant styles Bistro Brasserie Caféteria Classic/haute cuisine Coffee shop Country house hotel cooking Farmhouse cooking First class restaurant Fusion / Eclectic Cuisine Health food and vegetarian restaurants

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Food and restaurant styles (2)

International destination restaurant International restaurant New wave brasserie (Gastrodome) New/modern British/French Popular catering and fast-food outlets Public houses Restaurant Themed restaurant Wine bars

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Menu policy

Developed to: Establish the needs of the customer Predict what the customer is likely to buy Determine how much the customer will

spend Ensure efficient purchasing Effectively control the operation Ensure a means of communication with

customers

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Menu construction In addition to traditional meal types

there are demands for: Special party or function menus National or specialty menus Hospital menus Menus for people at work Menus for children Floor/room service menus Lounge service menus Airline tray service menus Rail service menus

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Cyclical menus Advantages

Ensures good menu planning Menu construction can be well balanced Planned and costed in advance Planned according to operational capability Higher quality of food as dishes are well

known

Disadvantages May be too limited in appeal to customers May reduce job satisfaction for staff May limit the chef’s creativity and originality

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Influences on menus

Relationship between health and eating

Dietary requirements Cultural and religious influences Vegetarianism Ethical influences

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Health and eating

Relationship between health and eating is about having a healthy diet

Individual foods are not healthier or less healthy

Customers want: Availability of choices More specific information on methods

of cooking used

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Medical dietary requirements

Includes prevention of allergic reactions Customers need to know about the

ingredients Certain things may cause illness or be

fatal Server must be:

Accurate Never guess If in doubt, seek further information

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Other dietary requirements

Cultural and religious including: Hindus; Jews; Muslims; Sikhs;

Rastafarians; Roman Catholics

Vegetarianism including: semi; lacto-ovo; lacto; vegans;

fruitarians

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Ethical influences

Sustainability of food supply Fair trade Genetically modified or irradiated

foods Reducing food packaging and food

waste Reducing the effects that food

production has on the environment generally

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Essential knowledge

Server must know what they are serving

And the service requirements Enables the server to advise the

customer on: the content of dishes the methods used in making the

dishes the accompaniments offered

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Essential considerations Location and competition Customer needs and spending power Number of items and price range of menus Potential throughput Space and equipment required Amount, availability and capability of labour Supplies and storage Accuracy of costing Nutritional information

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Menu copy

Approaches to menu copy include: Ensuring sufficient description to aid

understanding Ensure right emphasis is given Culinary terms properly used Names are those people recognise

and understand Emphasis is maintained by good use

of print size and style

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Elements of food production

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Generic model of food production system

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Methods of food production Conventional Convenience Call order Continuous flow Centralised Cook-chill Cook-freeze Sous-vide Assembly kitchen

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Volume in food production

Seven stages of the food production process

1. Foods in 2. Storage 3. Preparation4. Cooking 5. Holding 6. Regeneration 7. Presentation

Each has an effect on the potential volume of the operation

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Purchasing

Six steps for successful purchasing and receiving functions:

1. Know the market

2. Determine purchasing needs

3. Establish and use specifications

4. Design the purchase procedures

5. Ensure accurate receiving

6. Evaluate the purchasing task

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Operational control cycle

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Summary of purchasing transaction

© 2011 Cousins et al: Food and Beverage Management, 3rd edition, Goodfellows Publishers

Control and profitability

Summary of the key factors: Efficient preparation of raw materials Correct cooking of food to minimise portion loss Correct portion control Minimising wastage and reducing theft Accurate ordering and checking procedures Reference marks to standardised recipes and

yield factors Sufficient research into suppliers Accurate forecasting and sound menu planning