Fundamentals in Food Service Operations PDF

Fundamentals in Food Service Operations https://www.youtube.com/watch?v=VLctvmhlzZI  2 sectors of the foodservice Industry: Food can include a wide range of styles and cuisine types....

Fundamentals in Food Service Operations https://www.youtube.com/watch?v=VLctvmhlzZI  2 sectors of the foodservice Industry: Food can include a wide range of styles and cuisine types. These can be classified by country, or example, traditional British or Italian; by type of cuisine, for example, oriental; or a particular specialty such as fish, vegetarian or health food. Beverages include all alcoholic and non-alcoholic drinks. Alcoholic beverages include wines and all other types of alcoholic drink such as cocktails, beers and cider, spirits and liqueurs. Non-alcoholic beverages include bar beverages such as mineral waters, juices, squashes and aerated waters, as well as tea, coffee, chocolate, milk and milk drinks FOOD AND BEVERAGE OPERATIONS  Food and beverage (or foodservice) operations in the hospitality industry are concerned with the provision of food and drink ready for immediate consumption (but excluding retailing and food manufacturing). Foodservice operations are concerned with: 1 The consumer needs and market potential in the various sectors of the foodservice industry. 2 The formulation of policy and business objectives that will guide the choice of operational methods that will be used. 3 The interpretation of demand to make decisions on the range and type of food and beverages to be provided, as well as other services, and the service levels and prices to be charged. 4 The planning and design of facilities required for the food and beverage operations and the plant and equipment required. Foodservice operations are concerned with: 5 The organisation of provisioning for food and beverages and other purchasing requirements to meet the needs of food production, beverage provision and the service methods used. 6 Knowledge of the operational and management requirements for the food production, beverage provision and service processes and methods and decision making on the appropriateness of the various processes and methods, together with the management and staffing needs in order to meet the requirements of the operation. 7 Control of costs associated with the operation of food production, beverage provision and other services and the control of revenue. 8 Monitoring of consumer satisfaction to continually check on the extent to which the operation is meeting customer needs and achieving customer satisfaction. TYPES OF FOODSERVICE OPERATIONS  Types of Foodservice Operations Bistro Often a smaller establishment, with check tablecloths, bentwood chairs, cluttered decor and friendly informal staff. Tends to offer honest, basic and robust cooking Brasserie This is generally a fairly large, styled room with a long bar, normally serving one- plate items rather than formal meals (though some offer both). Often it is possible just to have a drink, coffee or snack. Service provided by waiters, often in traditional style of long aprons and black waistcoats  Types of Foodservice Operations Coffee shop Similar to brasserie-style operations, often themed. May be open all day and serve all meal types from breakfast through to supper Restaurant Term used to cover a wide variety of operations. Price, level and type of service, decor, styles, cuisines and degree of choice varies enormously across the range of types of operation. Service ranges from full table service to assisted service such as carvery-style operations  Types of Foodservice Operations First class restaurant Usually formal fine dining restaurants with classical preparation and presentation of food and offering a high level of table (silver, guéridon and/or plated) service. Often associated with classic/haute cuisine International restaurant Indian, Oriental, Asian, Spanish, Greek, Italian, Creole and Cajun are just some of the many types of cuisine available, with establishments tending to reflect specific ethnic origins. Many of the standard dishes are now appearing within a range of other menu types  Types of Foodservice Operations Themed restaurant Often international in orientation, for example, Icelandic hot rock with food prepared and cooked at the table, ‘Beni-hana’ oriental theme, again with food prepared and cooked at table. Also includes themes such as jungle, rainforest or music/opera, where waiting staff perform as well as serve Health food and vegetarian restaurants Increasing specialization of operations into vegetarianism and/or health foods (though vegetarian food is not necessarily healthy), to meet lifestyle needs as well as dietary requirements  Types of Foodservice Operations Cafeteria Primarily self-service with customer choosing selection from a counter or counters in varying designs and layouts. Originally developed for the industrial feeding market but now seen in a variety of sectors Popular catering and fast-food outlets Developed from table service teashops and cafés through to steakhouses, and now incorporating snack bars, kiosks, diners, takeaways and cafeterias, with modern-day burger, chicken and fish concepts, and with ethnic foods also being incorporated. Meeting the needs of all-day meal dining (grazing) and also the need for ‘grab and go’ service, especially for the leisure, industrial and travelling markets  Types of Foodservice Operations Wine bars Often a mixture of bar and brasserie-style operation, commonly wine themed, serving a variety of foods The Meal Experience There are many different kinds of food and beverage operation, designed to meet a wide range of demand. These different types of operation are designed for the needs people have at a particular time, rather than for the type of people they are. The main aim of food and beverage operations is to achieve customer satisfaction. In other words, to meet the customers’ needs. The needs that customers might be seeking to satisfy include:  Physiological: for example, the need to sate one’s appetite or quench one’s thirst, or the need for special foods such as diabetic or vegetarian. Economic: for example, the need for good value; rapid, fast service; a convenient location. Social: for example, going out with friends or business colleagues; attending a function in order to meet others.  Psychological: for example, the need for enhancement of self-esteem; fulfilling life style needs; the need for variety; as a result of advertising and promotion. Convenience: for example, as a result of being unable to get home (shoppers, workers) or attending some other event (cinema, theatre); the desire for someone else to do the work; the physical impossibility of catering at home (weddings and other special functions).  Food and Beverage Facilities Stillroom The stillroom provides items of food and beverages required for the service of a meal that are not catered for by the other major departments in a foodservice operation, such as the kitchen, larder and pastry. The duties performed in this service area will vary according to the type of meals offered and the size of establishment concerned. Hotplate The hotplate or pass is the meeting point between the service staff and the food preparation staff. Active co- operation and a good relationship between the members of staff of these two areas help to ensure that the customer receives an efficient and quick service of their meal.  Food and Beverage Facilities Wash-up The wash-up service area should be the first section in the stillroom when the waiter enters from the service area. Here all the dirty plates are deposited, stacked correctly and all the tableware placed in a special wire basket or container in readiness for washing. The server must place any debris into the bin or bowl provided. All used paper, such as napkins, doilies or kitchen paper, should be put in separate waste bins to ensure proper recycling. Bar The bar may be situated within a food and beverage service area and dispense wine or other alcoholic drinks that are to be served to a customer consuming a meal or using a lounge area. However, in many establishments, because of the planning and layout, wine and other alcoholic drinks for consumption with a meal are sometimes obtained from bars situated outside the food and beverage service area itself – in other words, from one of the public bars. All drinks dispensed must be checked for and controlled in some way  Food and Beverage Facilities Dining Area It is primarily the area where the guests are situated from order taking to service. The dining room is where the customers gather, and it should be welcoming and comfortable. Kitchen Area At the center of any restaurant is the kitchen. Even though most commercial kitchens are not in view of the public, this is where majority of the foods are prepared. Additional Resources Glossary of Terms/ F and B Jargons http://hotelfnb.blogspot.com/p/food-and-beverage-service-terminology.html http://www.raviwazir.com/rsg/ch_jargon.htm Top Restaurants in the World https://www.eater.com/worlds-50-best-restaurants- awards/2019/6/25/18714984/worlds-50-best-restaurants-2019 Top Restaurants in the Philippines https://ph.asiatatler.com/dining/top-20-best-restaurants-in-the-philippines- 2020 Additional Resources Top Health- Conscious Restaurants in Manila https://www.tripadvisor.com.ph/Restaurants-g298449-c10679- Metro_Manila_Luzon.html https://www.zomato.com/manila/restaurants/health-food Course Overview https://www.tutorialspoint.com/food_and_beverage_services/food_and_bev erage_services_quick_guide.htm Restaurant Layout Basics https://www.thebalancesmb.com/new-restaurant-layout-basics-2888703