MEEC Chapter Seven Food and Beverage Management

Oct 12, 2010

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MEEC Chapter Seven Food and Beverage Management

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FOOD AND BEVERAGE MANAGEMENT

FOOD AND BEVERAGE MANAGEMENT “THE FOOD SERVICE INDUSTRY” Learning Objectives: 1- Identifying segments of the food service industry and its products 2 - Identifying and discussing three levels of Management, Production and Service Personnel of a Food and Beverage Operation

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Chapter Seven: Food and Beverage

Chapter Seven: Food and Beverage. Learning Objectives. Explain how travel and other events in history have influenced the growth and acceptance of different foods and beverages Discuss the impact of science and technology on foods and beverages

703 views • 14 slides

Food and Beverage Management

Food and Beverage Management. Food Production. 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. Classes of menu.

3.08k views • 30 slides

Food and Beverage Management

Food and Beverage Management. Beverage Provision. Effects of alcohol. Depresses the brain and nerve function Affects a person’s judgement, self-control and skills The four general stages of becoming drunk: Stage 1: Happy (relaxed, talkative and sociable)

688 views • 28 slides

Food and Beverage Management

Food and Beverage Management. Food and Beverage Operations and Management. Food and beverages. Food: includes a wide range of styles and cuisine types Beverages: includes all alcoholic and non-alcoholic drinks, cold and hot. The foodservice cycle. The foodservice cycle.

1.32k views • 43 slides

Food and Beverage Management

Food and Beverage Management. Events, conferencing and banqueting. Event categories and examples. Comparison of characteristics. Congress Exhibition/trade fair Forum Interview Lecture Meeting. Retreat Road show Seminar Workshop Off-premises. Examples of types of events.

539 views • 20 slides

Food and Beverage Management

Food and Beverage Management. Food and Beverage Service. Key requirements for staff:. Sound product knowledge Well developed interpersonal skills A range of technical skills An ability to work as part of a team. Food and beverage service.

1.32k views • 47 slides

Food and Beverage Management

Food and Beverage Management. Operational Areas, Equipment and Staffing. Systematic approach. Requires consideration of: The market needs Operational needs Space allocation and requirements Finance availability Sustainability Hygiene, health, safety and security. Operational flow.

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Food and Beverage Management

Food and Beverage Management. Appraising Performance. Performance appraisal. Revenue Costs Profits The product. Fundamentals of appraisal. Knowing goals and objectives Placing a value on a measurement Being prepared to make decisions. Basis of appraisal. Established aims and objectives

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Food and Beverage Management

Food and Beverage Management. Concept Development. Considering the consumer. Consumers are sophisticated, complex and dynamic The nature of the consumer is continually changing Without the consumer there is no link between the needs people have and the food and beverage product.

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Food and Beverage Management

Food and Beverage Management. Chapter 9 Appraising Performance. Performance appraisal. Revenue Costs Profits The product. Fundamentals of appraisal. Knowing the goals and objectives Placing a value on a measurement Being prepared to make decisions. Basis of appraisal.

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Food and Beverage Management

Food and Beverage Management. Chapter 1 Food and Beverage Operations and Management. Food and beverage operations. Food and beverage (or food service) operations are concerned with the provision of food and beverages within business. Food and beverage management. Management of:

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Food and Beverage Management

Food and Beverage Management. Food and Beverage Service. Service. Service is the culmination of all the planning and production Service must be successful – or it is all wasted Servers and FOH managers are the face of the operation. Service Styles. Table Service American Service

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Food and Beverage Management

Food and Beverage Management. Chapter 9 - Production. Production Planning. 1 st step to meeting guest expectations Should be tailored to the needs of the operation Stakeholder involvement Primary purpose is to determine the quantity of menu items to prepare

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Food and Beverage Management

Food and Beverage Management. Chapter 7 – Standard Product Costs and Pricing Strategies. Planning Menus. Managers must keep in mind target market and financial objectives of the company After determining price of ingredients – then can figure cost. Cost then can be translated into price.

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Food and Beverage Management

Food and Beverage Management. Ch 8 Preparing for Production. The Flow of Food. Purchasing Receiving Storing Issuing Tracking and Control. Purchasing. Always purchase from a reputable Supplier

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Food and Beverage Management

Food and Beverage Management. Chapter two : Structure of Food and Beverage Organizations. Organizations are created to achieve objectives Prime Objectives Maximize Profits Minimize expenses Secondary Objectives Food and Beverage Quality Human Resource Development

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Food and Beverage Management

Food and Beverage Management. Fundamentals of Management. Management involvers using what resources exist to accomplish goals. Resources such as… People Money Time Energy Products Equipment and space Procedures and Policies All Resources are in limited supply .

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Food and Beverage Management

Food and Beverage Management. Chapter 13 - Financial Management. Preparing A Budget. Always have a plan – (Budget )!!! Operations Budget is a profit plan and control tool Your budget is your plan for operating a business expressed as a financial plan

650 views • 34 slides

Food and Beverage Management

Chapter 1 – The Food Service Industry. Food and Beverage Management . Eating is not optional. The History of Food Service – First Restaurants were part of homes that sold rooms and food to travellers By the time of the Roman Empire, Inns were common.

931 views • 25 slides

Food and Beverage Management

Food and Beverage Management. The Menu. It all starts here – the Menu. The Menu established the tone, organization and management of the food service establishment Communicates the image, price and mood Sets the tone for the dining experience. Marketing.

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Food and Beverage Management

Food and Beverage Management. Appendix A Operational Calculations. Example figures:. and:. Possible calculations:. and:. Check matrix.

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