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UNIT: 01 FOOD AND BEVERAGE CONTROL

of control which covers the complete cycle of food and beverage control

Food and Beverage Management Fourth Edition

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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 ...

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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

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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

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Wooden furniture remains a favourite with F&B service management though wrought iron base marble

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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

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Food service management is the art of providing food and beverages Assembly–service system: In this fully prepared foods are.

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[PDF] Food and Beverage Management Fourth Edition - IHM Notes

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

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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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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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F&B Management Notes - LESSON 1 INTRODUCTION TO FOOD

Avis 46

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 TOKYO

Butterworth-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), 2004

Fourth edition 2008

Copyright © 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 Congress

ISBN 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.com

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 1

Introduction 1

Size and scope of food and beverage

operations 2

Food and beverage management 11

Managing the meal experience 2 3

Introduction 4 1

Full service restaurants and

licensed retail 4 2

Hotel restaurants and private clubs 5 2

Fast food 6 1

Introduction 7 5

Contract catering 7 6

Travel catering 8 8

Public sector 106

Introduction 11 5

The concept 11 8

Feasibility study 120

The business plan 123

Financing the operation 127

Facility design and layout 132

Introduction 145

Type of menus 146

Menu offering 150

Menu pricing 156 Menu knowledge 164

Beverage menus/lists 168

Menu merchandising 173

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

196

Production and service 2 0 3

Introduction 203

Food production methods 210

Beverage production methods 220

Food and beverage service methods 222

Introduction 259

The objectives of food and

beverage control 260

Special problems of food and

beverage control 262

The fundamentals of control 263

The reality of control 267

Setting the budget and

break-even analysis 268

Basic concepts 276

Methods of food control 281

Methods of beverage control 287

EPOS reporting 291

Food and beverage control checklists 295

Revenue control 299

Profi t sensitivity analysis and

menu engineering 300 vi

Systems of revenue control 303

Computerized systems 306

Forecasting 308

Operating ratios 309

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

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 371

What is quality? 372

Why is quality important? 376

Managing quality in food and

beverage operations 378

A systematic approach to quality

management 380

Developing approaches to

quality management 385

Examples of quality management

in practice 390

Introduction 401

Consumer trends 402

Environmental issues 405

Financing the operation 408

Ethical issues 409

High tech food 413

Index 421

List of fi gures

Figure 1.1 A classifi cation of food

and beverage operations 9

Figure 1.2 Exploring the manager " s

work in the hospitality industry 12

Figure 1.3 Main areas of management

activity 14

Figure 1.4 Danesfi eld House Hotel

and Spa Organization

Chart 18

Figure 1.5 A representation of

issues in the business environment 2 3

Figure 2.1 The Michelin guide

website 43

Figure 2.2 The Mobil travel guide

website (US) 44

Figure 2.3 The Zagat guide website

(US, UK, FR) 44

Figure 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 54

Figure 2.8 Radisson Edwardian

Ascots Restaurant -

London UK 55

Figure 2.9 Mosimann " s private

dining - London UK 6 0

Figure 2.10 McDonald " s brand

mission 61

Figure 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 68

Figure 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 the

UK 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 3

Figure 3.3 Trends in the UK Leisure

Venue Catering market,

2001-2011 (in million

pounds) 86

Figure 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 94

Figure 3.7 The new Ventura super

liner by P & O Launching

April 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 and

6 Jacuzzis 9 5

Figure 3.8 UK percentage change in

value of the UK onboard catering market, by sector 9 6

Figure 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 109

Figure 3.12

Prison catering. Photo

courtesy of Northen

Ireland Prison Service 111

Figure 4.1 Key restaurant concept

considerations 118

Figure 4.2 The feasibility study 120

Figure 4.3 Elements of a restaurant

business plan 124 viii

Figure 4.4

Example of an income

statement and a cash fl ow statement 1 2 8

Figure 4.5

Example of a balance

sheet 128

Figure 4.6

The Lakeside Restaurant

layout 132

Figure 4.7

AHR menus and

packaging 136

Figure 4.8

AHR Restaurant fl oor

plan 137

Figure 4.9

AHR dinner menu 138

Figure 4.10

Extract from the lunch

menu 139

Figure 4.11

Extract from the wine list 139

quotesdbs_dbs14.pdfusesText_20

[PDF] [PDF] Food and Beverage Management Fourth Edition - IHM Notes

What is food and beverage short note?

What is F&B management system?

What are the 8 stages of the product cycle in the F&B service?

Food and Beverage

Management

Dedication

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

Butterworth-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

Fourth edition 2008

Copyright © 2008 Elsevier Ltd.

All rights reserved

British Library Cataloguing in Publication Data

ISBN 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

Contents

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

Introduction 1

Size and scope of food and beverage

Food 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

Hotel restaurants and private clubs 5 2

Fast food 6 1

Further reading 73

3 Contract, travel and public

Introduction 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

Beverage 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