Presentations text content in Food and Beverage Department
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Food and Beverage Department
Is it time to add a new entrée or two to your menu?If so, here are some things to consider:
Is it feasible?What are the costs?How will the item be received by Hotel clientele?Does the item fit in with others similar on the menu?
Slide2Food and Beverage Department
GUEST APPEAL
Type of foodFirst course, entrée, salad, dessertPriceQuantityTasteAppearanceVarietyHealthfulness
Keep in mind an increasing awareness of healthy eating
Slide3Food and Beverage Department
PREPARATION
Time required
Skills required
Space required
Availability of ingredients
Compatibility with other menu items
equipment, timing
Extra personnel required
Training time
Slide4Food and Beverage Department
EQUIPMENT
New?
Cost?
Space required
Delivery time
Training for use
Special dishes or utensils
Slide5Food and Beverage Department
SERVICE
More work
New ways to serve
New plating, garnishing
Training required
Training time
Slide6Food and Beverage Department
COSTS
Item
Estimated cost
Actual costs
Equipment
Testing
Training
Extra help
Ingredients
Utensils
Slide7Food and Beverage Department
MUST DO:
Test recipes
taste, yield, proportions
Standardize recipes
Check suppliers
Train cooks
Train wait staff
Taste,
how cooked, ingredients, texture
Costing and pricing
Slide8Food and Beverage Department
OBJECTIVES AND LIMITATIONS
Must meet guests’ tastesMust be feasible with staff and spaceMust meet cost/price guidelinesMust be within budgetMust be compatible with Bell Orchid Hotel offerings.
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Food and Beverage Department
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