Food and Beverage Operational Controls

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Food and Beverage Operational Controls




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Presentations text content in Food and Beverage Operational Controls

Slide1

Food and Beverage Operational Controls

CM226 Catering and Event Management

Chapter

6, pages 136

– 154

Slide2

CHAPTER OBJECTIVES

1. Discuss the operations of a food and beverage business.

2. Explain the policies and procedures that are in place to ensure a consistent standard of purchasing, production, and presentation.

3. Discuss the details of both food and beverage operational controls.

Slide3

The success of an ongoing catering operation depends on the operational controls management established for monitoring the daily productivity and profitability of the business.

Operational controls are functions carried out within a foodservice operation to ensure that food and beverage products meet established standards of quality as efficiently as possible.

1. Operational Controls.

Slide4

Operational controls cover the following areas:

Costing

Pricing

Purchasing

ProductionPresentation

Service

1. Operational Controls.

Slide5

PRICE RANGE.

Three major aspects of the menu pricing program:

The level of cuisine

The menu items selected

The quality of food product

Slide6

2. Purchasing Controls.

Defines the criteria or quality by which food items are selected.

Discuss specifications:

Product name

Quantity to be purchased

Indication of federal grade

Unit by which prices are quoted

Identification

Explain Quick-chill (page 139-140)

Slide7

Cryovac method to quick-chill have made available food products whose quality and safety is assured over a long shelf life.

Quick-chill combines bulk-food-preparation methods with refrigeration and freezing to create specified portion-controlled packages.

Slide8

In the final cooking process, water is drawn off from the product, reducing both weight and volume.

The temperature is rapidly lowered as the product is quickly packaged and sealed. The process is done in an atmosphere relatively free of bacteria, helping to reduce the likelihood of a foodborne illness.

Slide9

Quick-chill food products can be shipped easily over long distances and stored for extended periods of time.

Sous vide is a food processing method that is revolutionizing the foodservice industry, with dramatic implications for catering in particular.

Slide10

Both the quick-chill and sous vide methods provide catering managers with cost-saving food products that meet quality and quantity purchasing standards.

Slide11

Raw food products are packaged in individual or multi-portioned packs using the Cryovac sealing method, whereby air inside the package is drawn out and the package closure is heat-sealed.

Sous vide food products are put into production by placing them in hot water for a designated cooking period.

Slide12

Sous Vide:

A food processing method that is revolutionizing the foodservice industry.

Raw food products are packaged in individual or multi-portioned packs using the Cryovac sealing method, whereby air inside the package is drawn out and the package closure is heat-sealed.

Slide13

3. Production Controls.

Ensure consistency for each ingredient used, the set of directions followed, the number of portions yielded, and the taste and texture obtained each time a food product is prepared.

Slide14

The yield is the number of portions that a recipe produces.

Discuss the sales mix evaluation.

The sales mix is an evaluation of the sales pattern of major catering menu items.

Slide15

Production Controls

The

Sales Mix

is an evaluation of the sales pattern of major catering menu items.

Item sales are recorded over an established period and evaluated on the basis of two major factors:

Popularity

and

Contribution Margin

Slide16

Standard Recipe

A

Standard Recipe

for a specific portion size and yield must be developed for every item in the menu file.

Recipes are standardized in order to control the consistency of taste, texture, and yield in the completed product.

Slide17

Standard Recipe

Ingredients:

Any food item included in the preparation of the recipe must be listed regardless of the amount used.

Either the weight or the measure of each ingredient must be included in the recipe.

Directions should be stated as simply and as clearly as possible.

The yield is the number of portions that a recipe produces.

Slide18

Production Sheet

The

Production Sheet

lists the number of portions to be prepared, the food cost, and the selling price.

The Production Sheet is also a tool that allows management to organize the production of multiple parties, indicating where a duplication of menu items will make kitchen production more effective.

Slide19

Production Sheet

Both purchasing staff and the kitchen receive menu requirements well in advance of the functions.

Two weeks of planning time Is needed by most hotels and caterers.

This allows last-minute functions, changes and emergencies to be handled as efficiently and cost-effectively as possible.

Slide20

4. Presentation Controls.

Presentation

: Establish guidelines for the size and type of dish or glass to be used, the portion size of the food or beverage product, and the sauce and for garniture.

Important for maintaining customer satisfaction as well as standardizing costs.

Every plate design should be evaluated for balance in the overall design.

Slide21

5. Catering Meeting

Brings together key management personnel to review upcoming functions.

Communication between production and service staff

Identifying possible logistical problems

Function sheets are reviewed

Slide22

6. Beverage Controls.

Profitable beverage management requires many of the same controls.

Established beverage recipes

Purchasing

Presentation

Slide23

STYLES OF SERVICE.

Are influenced by the following factors:

Skill level of available service staff

The cuisine being served

Available equipment

Menu price range

Customer profile

Slide24

Key Points

Three sets of controls important to establish in a foodservice operation cover the areas of purchasing, production, and presentation.

2. The goal of these controls is to achieve a consistent quality of food and beverage production and service.

Slide25

Key Points

3. Successful purchasing requires that specifications identifying desired quality and quantity be developed for each food item.

4. Successful production requires that a standard recipe card be developed for every new item as a guideline to produce a food product with a consistent taste, texture, and yield.

Slide26

Key Points

5. Successful presentation requires that the plate size, portion size, and garnish for each menu item be established in order to serve the same product consistently.

6. Profitable beverage management employs many of the same operational controls as food production, including beverage specifications, drink recipes, and established presentation styles.


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