Food and Beverage Management Food Production
Purpose of the menu n n 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 © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Classes of menu n All menus, no matter how simple or complex, are based on the two basic menu classes: n n n table d’hôte à la carte Some menus offer combinations of these two classes © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Other menu terms n n Carte du jour (literally card of the day) Menu of the day Prix fixe (fixed price) Tasting menu (‘menu degustation’) n n Tasting menus can also be offered with a flight (selection) of wines For all menus the price of the meal might also include wine or other drinks © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Classic menu sequence 1. 2. 3. 4. 5. 6. 7. 8. Hors-d’oeuvres Soups (potages) Egg dishes (oeufs) Pasta and rice (farineux) Fish (poisson) Entrée Sorbet Relevé (roasts or other larger joints) 9. 10. 11. 12. 13. 14. 15. 16. Roast (rôti) (roasted game or poultry) Vegetables (légumes) Salad (salade) Cold buffet (buffet froid) Cheese (fromage) Sweets (entremets) Savoury (savoureux) Fresh Fruit (dessert) © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Most simple menu n Might comprise: n n n Starters Main courses Sides Afters (cheese/dessert/sweet) Beverages © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Beverages are not a course n n Should not be included when the number of courses for a meal is stated Thus a four-course meal is four food courses and the beverages are in addition © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Modern menu structures n n n Classic menu sequence derived from traditional European cuisine and service influences Menu structure and menu sequence change considerably within the various world cuisines Menu terms also vary: n e. g. in USA a main course is commonly called an entrée and sweets are commonly called desserts © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Other types of menus n n n Breakfast menus Afternoon tea Event menus Floor/room service menus Lounge service menus © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Food and restaurant styles n n n n n Bistro Brasserie Caféteria Classic/haute cuisine Coffee shop Country house hotel cooking Farmhouse cooking First class restaurant Fusion / Eclectic Cuisine Health food and vegetarian restaurants © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Food and restaurant styles n n n n n (2) International destination restaurant International restaurant New wave brasserie (Gastrodome) New/modern British/French Popular catering and fast-food outlets Public houses Restaurant Themed restaurant Wine bars © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Menu policy n Developed to: n n n Establish the needs of the customer Predict what the customer is likely to buy Determine how much the customer will spend Ensure efficient purchasing Effectively control the operation Ensure a means of communication with customers © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Menu construction n In addition to traditional meal types there are demands for: n n n n n Special party or function menus National or specialty menus Hospital menus Menus for people at work Menus for children Floor/room service menus Lounge service menus Airline tray service menus Rail service menus © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Cyclical menus n Advantages n n n Ensures good menu planning Menu construction can be well balanced Planned and costed in advance Planned according to operational capability Higher quality of food as dishes are well known Disadvantages n n n May be too limited in appeal to customers May reduce job satisfaction for staff May limit the chef’s creativity and originality © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Influences on menus n n n Relationship between health and eating Dietary requirements Cultural and religious influences Vegetarianism Ethical influences © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Health and eating n n n Relationship between health and eating is about having a healthy diet Individual foods are not healthier or less healthy Customers want: n n Availability of choices More specific information on methods of cooking used © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Medical dietary requirements n n Includes prevention of allergic reactions Customers need to know about the ingredients Certain things may cause illness or be fatal Server must be: n n n Accurate Never guess If in doubt, seek further information © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Other dietary requirements n Cultural and religious including: n n Hindus; Jews; Muslims; Sikhs; Rastafarians; Roman Catholics Vegetarianism including: n semi; lacto-ovo; lacto; vegans; fruitarians © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Ethical influences n n n Sustainability of food supply Fair trade Genetically modified or irradiated foods Reducing food packaging and food waste Reducing the effects that food production has on the environment generally © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Essential knowledge n n n Server must know what they are serving And the service requirements Enables the server to advise the customer on: n n n the content of dishes the methods used in making the dishes the accompaniments offered © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Essential considerations n n n n n Location and competition Customer needs and spending power Number of items and price range of menus Potential throughput Space and equipment required Amount, availability and capability of labour Supplies and storage Accuracy of costing Nutritional information © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Menu copy n Approaches to menu copy include: n n n Ensuring sufficient description to aid understanding Ensure right emphasis is given Culinary terms properly used Names are those people recognise and understand Emphasis is maintained by good use of print size and style © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Elements of food production © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Generic model of food production system © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Methods of food production n n n n Conventional Convenience Call order Continuous flow Centralised Cook-chill Cook-freeze Sous-vide Assembly kitchen © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Volume in food production n Seven stages of the food production process 1. 2. 3. 4. 5. 6. 7. n Foods in Storage Preparation Cooking Holding Regeneration Presentation Each has an effect on the potential volume of the operation © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Purchasing n Six steps for successful purchasing and receiving functions: 1. 2. 3. 4. 5. 6. Know the market Determine purchasing needs Establish and use specifications Design the purchase procedures Ensure accurate receiving Evaluate the purchasing task © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Operational control cycle © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Summary of purchasing transaction © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
Control and profitability n Summary of the key factors: n n n n Efficient preparation of raw materials Correct cooking of food to minimise portion loss Correct portion control Minimising wastage and reducing theft Accurate ordering and checking procedures Reference marks to standardised recipes and yield factors Sufficient research into suppliers Accurate forecasting and sound menu planning © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers
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