THE FOOD AND BEVERAGE INDUSTRY

CHAPTER 4

The World of Food and Beverages

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

CHAPTER 5

Food Preparation and Service

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.

NEW THIS YEAR..

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

NAPKIN FOLDING

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

TABLE SETTING

DRAW AND LABEL:

FORMAL TABLE SETTING

CHAPTER 6

Front and Back-of-the-House

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

FRONT-OF-THE-HOUSE STAFF

ManagersHost or HostessServersBussersCashiers

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

CHAPTER 9

Food Safety and Sanitation

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

TEMPERATURE DANGER ZONE

40◦ F TO 140◦ F

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

ASSIGNMENT

Create a poster that shows one of the 11 ways employees can present foodborne illness

See pages 199-202

Due at the end of class