Food and Beverage Concept Development Operations Management Kansas City, Missouri wxyzrestaurantgroup

Nov 26, 2013

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Food and Beverage Concept Development Operations Management Kansas City, Missouri wxyzrestaurantgroup

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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

1.3k 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.

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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)

756 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.

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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.

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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.

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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 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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City of Kansas City, Missouri

Tab A: Objectives of the PresentationTab B: OverviewTab C: EconomicTab D: Financial and Budget OutlookTab E: Major Project InitiativesTab F: Debt ProfileTab G: Proposed General Obligation BondsTab H: Proposed Special Obligation BondsTab I: Potential KC Live RestructuringTab J

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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. 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. 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

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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.

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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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Food and Beverage Management

Food and Beverage Management. Facility Design, Layout and Equipment. Planning Process Goals. Negotiations for best prices Facility appeal Maximum ROI Efficient flow of people and product Safe Contribute to Food Safety and regulations Contribute to employee efficiency

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HRIM381 Management of Food and Beverage Operations

HRIM381 Management of Food and Beverage Operations. Franchising Small-time investor’s chance to strike it rich. Franchising. HRIM381 Management of Food and Beverage Operations. Franchising. Allows for a company to expand rapidly Uses other peoples money (franchisee) Examples: Bojangle’s

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Food and Beverage Operations

Introduction to Hospitality , Lodging and Food Services Operations. Food and Beverage Operations. John R. Walker. Chapter 4. Chapter Contents. Introducing the Foodservices Industry Decribe the duties and responsibilities of a food and beverage director and other key department heads

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Food and Beverage Operations Management System

Hospitality industry is one of the fastest growing industries in present time. Here is a report that explains about the food and beverage operations management in Hospitality industry.

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