Beverage Management

Apr 21, 2013

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Objectives. To learn the procedure of the getting license for selling liquorTo learn beverage productsTo learn service techniquesTo learn the cocktail service stepsTo learn the merchandising types of liquor . Getting a License to Sell Alcohol. ABC regulations are locally developedAlcohol and Beverage CommissionVariety of Alcohol Sale DistinctionsFull, beer and wine, on-premise, off-premise byob

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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

1.28k views • 12 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.

3.26k 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)

750 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.

1.41k 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.

573 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.

1.38k 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.

689 views • 27 slides

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

1.21k views • 35 slides

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.

505 views • 13 slides

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.

1.02k views • 46 slides

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:

1.13k views • 48 slides

Beverage Management

. Getting a License to Sell Alcohol. ABC regulations are locally developedAlcohol and Beverage CommissionVariety of Alcohol Sale DistinctionsFull, beer and wine, on-premise, off-premise byob determined by local customObtaining a licenseEach market will distribute liquor licenses differently T

266 views • 9 slides

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

896 views • 26 slides

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

499 views • 27 slides

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.

742 views • 32 slides

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

580 views • 24 slides

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 .

1.05k views • 19 slides

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

710 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.

977 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.

717 views • 36 slides

Food & Beverage Management

Food & Beverage Management. Food and Beverage Marketing. Marketing Overview. Seeing the business from the guest perspective Obstacles and management concerns include: Costs Someone might not like it Owner likes & dislikes Emphasizes Guest Satisfaction

726 views • 38 slides

Food and Beverage Management

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

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Presentation Transcript

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