UNIT: 01 FOOD AND BEVERAGE CONTROL
of control which covers the complete cycle of food and beverage control
Food and Beverage Management Fourth Edition
notes Office for National Statistics. Page 28. Introducing food and beverage ... full manual control of a food and beverage operation would be costly
FOOD AND BEVERAGE MANAGEMENT
Complete Food Safety System 43. Debit Note 45. Credit Note 46. Meat Tags 46 The restaurant operates on the old school principle where the head chef notes the ...
Food and Beverage Service
The cost of meals may be subsidized fully or partly depending on the management's decision. F&B sectors provide service to various markets. Some of these
Food and Beverage Management
1 May 2017 ... hospitality industry and indeed
UNIT: 1 FOOD AND BEVERAGE SERVICES
and Stone S.; Food and Beverage Management;. Third Edition
Food and Beverage Service 9th Edition
28 Apr 2014 ... Management and Licensing Law at the. London School of Hospitality and ... full choice. Those that do are often referred to as the non-captive.
VI SEMESTER FOOD & BEVERAGE MANAGEMENT 1. COST
this method complete payment is made in cash and therefore the currency notes should be checked for their authenticity and proper shape. v CREDIT CARDS. If
FOOD & BEVERAGE EQUIPMENT
Wooden furniture remains a favourite with F&B service management though wrought iron base marble
Emerald Insight
Food for thought. A home study course on food and beverage management is now available from the Hotel & Catering Industry. Training Board. Designed for hotel.
Food and Beverage Management Fourth Edition
Food and beverage management. 11. Managing the meal experience. 23. Further reading. 39. 2 The restaurant sector. 41. Introduction. 41. Full service
VI SEMESTER FOOD & BEVERAGE MANAGEMENT 1. COST
Explanation: In the context of F&B operations the cost of foods and beverages is In large organizations
FOOD AND BEVERAGE MANAGEMENT
The restaurant operates on the old school principle where the head chef notes the order in a chit pad (Fig. 6.1) and the cashier generates the bill after
FOOD & BEVERAGE MANAGEMENT 3rd year
Paper VI :Food & Beverage Service Management Non-automated systems Semi-automated systems & Fully-automated systems - Pre-.
UNIT: 01 FOOD AND BEVERAGE CONTROL
A food. & Beverage control system will need management action to evaluate the of control which covers the complete cycle of food and beverage control
Food and Beverage Management
01-May-2017 Food service methods. 196. Beverage service methods. 214. Summary ... hospitality industry and indeed
Catering and Food Service Management
Food service management is the art of providing food and beverages Assembly–service system: In this fully prepared foods are.
Food and Beverage Service
The cost of meals may be subsidized fully or partly depending on the management's decision. F&B sectors provide service to various markets. Some of these
CHAPTER-1 MEALS & MENU PLANNING MENU A. Origin of Menu
Menu is the statement of food and beverage items available or provided by food The policy of the management may not permit the inclusion of beef ...
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Dedication This book is dedicated to all the students we have encouraged to learn about and from the food and beverage industry all the managers in all
[PDF] FOOD AND BEVERAGE MANAGEMENT - IHM Notes
Chapter 1 gives a brief description of the food and beverage industry objectives and need for food and beverage control objectives and factors affecting food
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1 mai 2017 · This introductory textbook provides a thorough guide to the management of food and beverage outlets from their day-to-day running through
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FOOD BEVERAGE MANAGEMENT 1 COST DYNAMICS a A Elements of Cost b B Classification of Cost 2 SALES CONCEPTS a A Various Sales Concept
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A series of built-in checks covering entire catering cycles are required to have a proper control over the operating activities The amount of control is
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Identify the key responsibilities of food and beverage managers and the and the provision of complete meals and drinks ?t for immediate consumption
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if the total cost of providing the product or the service is the same as the full cost incurred by the competitor 3 The trial and error pricing method: This
What is food and beverage short note?
Food and Beverage Services can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers. On Premise ? Food is delivered where it is prepared. The customer visits the premise to avail the food service.What is F&B management system?
Food & Beverage (F&B) Management is a segment of the hospitality industry that focuses on operations in restaurants, hotels, resorts, catering companies, hospitals, hotels, and more. It includes the business side of food, like ordering and inventory, managing budgets, and planning and costing menus.What are the 8 stages of the product cycle in the F&B service?
Purchasing Product. The purchaser is responsible for purchasing a product. Receiving the Product. Storing and Issuing the Product. Preparing and Presenting an F&B Product. Consuming the F&B Product. Food and Beverage Standards. Type of Event. Involvement of Various Persons.- Food and beverage managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other businesses that operate serving food and beverage. Food and beverage managers may be employed by restaurants, bars, hotels and resorts etc.
Food and Beverage
Management
Dedication
This book is dedicated to all the students we have encouraged to learn a bout and from the food and beverage industry, all the managers in all the organizations that have employed, developed and encouraged them, and all the innovators and people of vision who have inspired us. In addition thanks should go to all those that have worked hard and put in long hours to raise the level of professionalism in food and beverage management and by doing so make the industry the exciting and vibrant one that it is.Food and Beverage
Management
Fourth Edition
Bernard Davis, BA, MIH
Andrew Lockwood, PhD, BSc, CertEd, FIH
Peter Alcott, DBA, MSc, FIH
Ioannis S. Pantelidis, MSc, HMDip, FHEA, FIH
AMSTERDAM BOSTON HEIDELBERG LONDON NEW YORK OXFORD PARIS SAN DIEGO SAN FRANCISCO SYDNEY TOKYOButterworth-Heinemann is an imprint of Elsevier
Linacre House, Jordan Hill, Oxford OX2 8DP, UK
30 Corporate Drive, Suite 400, Burlington, MA 01803, USA
First published 1985
Reprinted 1988, 1989, 1990
Second edition 1991
Reprinted 1992, 1993 (twice), 1994, 1995, 1996
Third edition 1998
Reprinted 1999 (twice), 2001, 2002, 2003 (twice), 2004Fourth edition 2008
Copyright © 1985, 1991 Bernard Davis and Sally Stone. All rights reserved Copyright © 1998 Bernard Davis, Andrew Lockwood and Sally StoneCopyright © 2008 Elsevier Ltd.
All rights reserved
No part of this publication may be reproduced in any material form (including photocopying or storing in any medium by electronic means and whether or not transiently or incidentally to some other use of this publication ) without the written permission of the copyright holder except in accordance with the provisions of the Copyright, Designs and Patents Act 1988 or under the terms of a licence issued by the Copyright Licensing Agency Ltd, 90 Tottenham Court Road, London, England W1T 4LP. Applications for the copyright holder " s written permission to reproduce any part of this publication should be addressed to the publisher Permissions may be sought directly from Elsevier " s Science & Technology Rights Department in Oxford, UK: phone (+44) 1865 843830, fax: (+44) 1865 853333, e-mail: permissions@elsevier.co.uk. You may also complete your request on-line via the Elsevier homepage ( http://www.elsevier.com ), by selecting ' Customer Support " and then ' Obtaining Permissions "British Library Cataloguing in Publication Data
A catalogue record for this book is available from the British Library Library of Congress Cataloguing in Publication Data A catalogue record for this book is available from the Library of CongressISBN 13: 978-0-7506-6730-2
Printed and bound in Slovenia
08 09 10 11 12 10 9 8 7 6 5 4 3 2 1
For information on all Elsevier Butterworth-Heinemann publications visit our website at www.bh.comContents
List of fi gures v i i
List of tables x i
Preface to the fourth edition xiii
Preface to the third edition x v
Preface to the second edition xvii
Preface to the fi rst edition x i x
1 Introducing food and beverage
management 1Introduction 1
Size and scope of food and beverage
operations 2Food and beverage management 11
Managing the meal experience 2 3
Further reading 39
2 The restaurant sector 4 1
Introduction 4 1
Full service restaurants and
licensed retail 4 2Hotel restaurants and private clubs 5 2
Fast food 6 1
Further reading 73
3 Contract, travel and public
sector catering 7 5Introduction 7 5
Contract catering 7 6
Travel catering 8 8
Public sector 106
Further reading 113
4 Developing the concept 1 1 5
Introduction 11 5
The concept 11 8
Feasibility study 120
The business plan 123
Financing the operation 127
Facility design and layout 132
Further reading 144
5 The menu: Food and beverage 1 4 5
Introduction 145
Type of menus 146
Menu offering 150
Menu pricing 156 Menu knowledge 164Beverage menus/lists 168
Menu merchandising 173
Further reading 177
6 Food and beverage operations:
Purchasing and storage 1 7 9
Introduction 179
Purchasing 180
The purchasing procedure 182
Price and quality performance 184
The purchasing of foods 185
The purchasing of beverages 190
Receiving of food 192
Storing and issuing food 193
Stocktaking of food 194
Receiving of beverages 196
Storing and issuing of beverages
196Further reading 202
7 Food and beverage operations:
Production and service 2 0 3
Introduction 203
Food production methods 210
Beverage production methods 220
Food and beverage service methods 222
Further reading 256
8 Food and beverage control 2 5 9
Introduction 259
The objectives of food and
beverage control 260Special problems of food and
beverage control 262The fundamentals of control 263
The reality of control 267
Setting the budget and
break-even analysis 268Basic concepts 276
Methods of food control 281
Methods of beverage control 287
EPOS reporting 291
Food and beverage control checklists 295Revenue control 299
Profi t sensitivity analysis and
menu engineering 300 viSystems of revenue control 303
Computerized systems 306
Forecasting 308
Operating ratios 309
Further reading 316
9 Staffi ng issues 317
Introduction 317
Structure of UK labour 318
Recruitment 318
Staff turnover 321
Staff training 325
Legal framework 326
Staff scheduling 328
Supervision and communication 330
Further reading 336
10 Food and beverage marketing 3 3 9
Marketing 340
Advertising 355
Public relations 361
Merchandising 363
Sales promotion 364
Personal selling and upselling 367
Further reading 370 11 Managing quality in food and beverage operations 371What is quality? 372
Why is quality important? 376
Managing quality in food and
beverage operations 378A systematic approach to quality
management 380Developing approaches to
quality management 385Examples of quality management
in practice 390Further reading 398
12 Trends and developments 4 0 1
Introduction 401
Consumer trends 402
Environmental issues 405
Financing the operation 408
Ethical issues 409
High tech food 413
Further reading 419
Index 421
Contents
List of fi gures
Figure 1.1 A classifi cation of food
and beverage operations 9Figure 1.2 Exploring the manager " s
work in the hospitality industry 12Figure 1.3 Main areas of management
activity 14Figure 1.4 Danesfi eld House Hotel
and Spa OrganizationChart 18
Figure 1.5 A representation of
issues in the business environment 2 3Figure 2.1 The Michelin guide
website 43Figure 2.2 The Mobil travel guide
website (US) 44Figure 2.3 The Zagat guide website
(US, UK, FR) 44Figure 2.4 Menupix website 4 5
Figure 2.5 Le Gavroche (UK,
London) 46
Figure 2.6 Micros POS terminal 49
Figure 2.7 Departmental revenue
mix by city 54Figure 2.8 Radisson Edwardian
Ascots Restaurant -
London UK 55
Figure 2.9 Mosimann " s private
dining - London UK 6 0Figure 2.10 McDonald " s brand
mission 61Figure 2.11 Burger King website 6 2
Figure 2.12 Pret mission statement 6 3
Figure 2.13 The KFC Bucket 65
Figure 2.14 Bank Restaurant website
showing online booking facility 68Figure 3.1 Structure of Compass
Group the largest
catering company in the UK. Compass Group employs 90,000 employees and has 8,500 sites in theUK alone. Worldwide the
compass group employees 400,000 employees andannual revenue of approximately £11 billion 77
Figure 3.2 Number of world stadia
per capacity 8 3Figure 3.3 Trends in the UK Leisure
Venue Catering market,
2001-2011 (in million
pounds) 86Figure 3.4 DO & CO at the British
Museum 88
Figure 3.5 UK Airline passengers,
2000-2008 89
Figure 3.6 Cruise ship dining. Photo
courtesy of P & O 94Figure 3.7 The new Ventura super
liner by P & O LaunchingApril 2008, this cruise liner
is 115,000 tons with a capacity of 3,600 passengers,1,200 crew, 1,546 cabins
(880 balcony cabins),11 restaurants, 12 bars,
5 places to shop, 3 places
to dance, 5 places for live music, 2-tier theatre,2 show lounges,
a nightclub, 5 pools and6 Jacuzzis 9 5
Figure 3.8 UK percentage change in
value of the UK onboard catering market, by sector 9 6Figure 3.9 UK cars, 1999-2004 98
Figure 3.10 UK transport by mode
1999-2003 98
Figure 3.11 University catering. Photo
courtesy of Scolarest 109Figure 3.12
Prison catering. Photo
courtesy of NorthenIreland Prison Service 111
Figure 4.1 Key restaurant concept
considerations 118Figure 4.2 The feasibility study 120
Figure 4.3 Elements of a restaurant
business plan 124 viiiFigure 4.4
Example of an income
statement and a cash fl ow statement 1 2 8Figure 4.5
Example of a balance
sheet 128Figure 4.6
The Lakeside Restaurant
layout 132Figure 4.7
AHR menus and
packaging 136Figure 4.8
AHR Restaurant fl oor
plan 137Figure 4.9
AHR dinner menu 138
Figure 4.10
Extract from the lunch
menu 139Figure 4.11
Extract from the wine list 139
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