The Food and Beverage Industry

1. The Food and Beverage Industry

2. Chapter 4 The World of Food and Beverages

3. 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

4. Commercial Foodservice • Compete for customers • Designed to make a profit • Four categories: • Quick-service restaurant • Full-service restaurant • Catering • Hotel and Club Foodservices

5. 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

6. 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

7. Catering • The provision of food and service for a special event • Two categories of special events • Business Special Events • Social Special Events • Two types of catering • On-premise • Off-premise

8. 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

9. 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

10. Foodservice Within a Consumer Business • Food and beverage business located in a consumer business • Recreation • Retail • Transportation • Divided into two areas: on the transportation or in the transportation station.

11. Twelve Functions in Foodservice • Menu Planning • Production • Service • Purchasing and Receiving • Food Safety and Sanitation • Management • Marketing and Sales • Human Resources • Accounting • Security • Safety and Emergency Procedure • Engineering and Maintenance

12. Restaurant Concepts • Includes the whole idea of the restaurant • Theme • Target Market • Location • Décor • Ambiance (feeling or mood) • Service style of a restaurant

13. Chapter 5 Food Preparation and Service

14. 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

15. 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.

16. Parts of the Menu • Appetizers- stimulates the appetite • Soups • Salads • Entrees- main course of the meal • Side Dishes- portion of food that goes with entree • Desserts • Beverages

17. 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.

18. Menu Planning • Taste • Variety • Appearance- variety of colors • Nutrition- new change this year “My PLATE” • Production • Price – vary in price **Always keep the customer in mind.

19. New this year..

20. 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.)

21. 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

22. Presentation • Food presentation is the art of making food look attractive and appetizing • Balance • Proportion • Contrast • Food presentation consists of three aspects: • Plating- the placing of food on a plate • Portion- 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

29. 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

30. 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

31. Napkin Folding

32. 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

33. Serving • Serving Food • Sequence • Female customers before male customers • Children served first • Direction • Food 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

34. 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 • Clearing Dishes • Dirty dishes are cleared from the customer’s right side with the server’s right hand • “Remove with the right” • Dishes should be removed from the table in a counterclockwise pattern • Never stack or scrape dirty plates by a customer’s table

35. 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 • Sidework • Consists 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

36. Table setting

38. Draw and Label: Formal Table Setting

39. Chapter 6 Front and Back-of-the-House

40. Restaurant Organization Front-of-the-House Back-of-the-House

41. 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

42. 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

43. Front-of-the-house staff • Managers • Host or Hostess • Servers • Bussers • Cashiers

44. 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

45. Back-of-the-house staff • Managers • Executive Chef • Sioux-Chef • Kitchen Manager • Steward • Food Preparers • Chefs • Cooks • Expediter

46. Chapter 9 Food Safety and Sanitation

47. Sources of Forborne Illness • Physical Contaminants • An item that accidently gets into the food. • Chemical Contaminants • A chemical that is toxic or not usually found in food.

48. Sources of Forborne Illness – (cont) • Biological Contaminants • A microscopic living substance that accidently gets into food, responsible for most cases of food borne illness • Bacteria • Viruses • Parasites

50. Temperature Danger Zone40◦ F to 140◦ F