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Lesson 4 On Specialized Food and Beverage Operations

The document discusses food and beverage standards for maintaining quality when serving events. It covers hazard analysis, menu planning, serving equipment, financial and quality analysis, decision making, and preparing the environment and service areas.

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jiburdeos
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22 views

Lesson 4 On Specialized Food and Beverage Operations

The document discusses food and beverage standards for maintaining quality when serving events. It covers hazard analysis, menu planning, serving equipment, financial and quality analysis, decision making, and preparing the environment and service areas.

Uploaded by

jiburdeos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Lesson 4: Maintaining Food and Beverage

Standards
Food and Beverage Standards
Any food and beverage service business has a great responsibility of serving hygienic,
safe, clean, and fresh food. The customers also rightfully question if the food or bever-
age they consume at the F&B Services outlet is healthy, safe, and fresh.

For ensuring food safety, a system named Hazard Analysis and Critical Control Points
(HACCP) in Europe works to identify Critical Control Points (CCP) for the presence of
physical, chemical, and bacterial hazards to food. HACCP has set guidelines and prin-
ciples on producing healthy and safe food. It also enables food and beverage busi-
nesses to adhere to consistent safety and quality of food production.
Managing Buffets, Banquets, and Catered Events

Type of Event
It can be formal such as seminars, meetings, or conference, or informal such as a
wedding reception, birthday party, employee outing, and alike.

Involvement of Various Persons


The participants such as decorating staff, planning staff such as managers, serving
staff, supervising staff, whole sellers, and the guests.

Event Requirements
It is important to know the date and time of event, the number of expected guests,
dance floor, audio or projector systems, or any special requirement demanded by the
guests before planning the event.
Decors
It includes flowers, table arrangement, center-pieces, candles, artificial fountains/wa-
terfalls, decorative art pieces, plants and pots; for both formal and informal occasions
with the involvement of décor artists. The display pieces may be carved, baked, or as-
sembled; made of edible or non-edible substances according to the laid standards.
The decoration needs to go in pair with the theme of the banquet, buffet, or some
event.

Menu
According to the time of event, it can include starters, salads, breads, main courses
(meats, poultry, or sea food), desserts (fruits, pastries, or frozen desserts), beverages,
accompaniments, and garnishes according to the establishment standards. It must be
hygienic, in-line with the occasion, and meeting the F&B Services establishment stan-
dards.

Serving Equipment
Depending upon the requirement of guests and serving style, it can include silverware,
platters, table linens, and other required serving equipment. It also includes size and
shape of tables and chairs.
F&B Services Analysis
The F&B services managers need to conduct financial analysis and quality analy-
sis.
Financial Analysis is carried out in three steps −

Setting expectations (BUDGET)


The managers study current and future market trends and forecast expenses. Budgets
are prepared based on managers’ inputs.

Evaluating actual situation (INCOME STATEMENT)


The managers also keep a keen eye on present situation in which F&B Services is
functioning. They need to consider fixed costs such as rents and property taxes, and
variable costs such as material, advertisement, and music and entertainment costs.

Analyzing the difference (PROFIT/LOSS)


They come up with the difference and find out the reasons and apply the required
policies.
The Quality Analysis needs to consider the following factors while providing the food
product or service. Some of these factors are −
• Evaluating ongoing product analysis checklist that includes doneness, aroma and
taste of the ready dish, garnish, color, appearance, presentation, serving portion,
and alike.

• Evaluating the food or beverage product for safety against consumption.

• Evaluating weekly review of product deviation that includes date, product name,
problem, solutions, and recommendation.
F&B Services Decision Making
It includes coming up with corrective actions in case of certain unpleasant results.
The managers make decisions after going through the following steps −
• Identifying problems
• Identifying reason
• Determining a number of solutions
• Selecting a best solution
• Applying the solution
• Evaluating the solution
For example, the response for chilled cucumber soup is declining for the past four
months.
Identify problems − Menu problem? Taste issue? Price issue? Serving quantity or
quality issue?
Identify reason − Soup is outstanding on quality, portion of service, and taste marks.
But it is Winter and guests are preferring hot soups than the chilled ones though it is
on the lunch menu.
Solutions − Can a hot variant of the same soup be developed? Can the soup be re-
placed by a preferred alternative?
Best solution − Shift chilled cucumber soup to summer-time menus and bring in a
new hot soup or a variant of one of the present soups that will potentially rule the
guests’ taste buds.
Mise-en-Place vs Mise-en-scene
Mise en place
It is the activity of putting things in place to make the subsequent F&B Services
smooth. The serving staff carries out the following duties −

• Set up the tables.


• Align chairs and tables as per standards layouts.
• Lat the table cover as per standard, wipe and place condiments stands and
cruet sets on the table.
• Check the operation equipment.
• Clean and polish cutlery, crockery and glassware, they should be spotlessly
clean and must not be chipped.
• Check whether soup tureen is clean and in working condition.
• Clean chafing dishes of buffet and check whether electrical connection are in
working conditions.
• Check if all electrical equipment are clean and working.
• Set up the side stations.
Mise-en-scene
It is the activity of preparing the environment in the F&B Services establishment so that the guests
and the service staff find it hygienic and pleasant.

• Opens the doors and windows to let in fresh air.


• Check whether furniture is clean and ready for service, chairs and tables should not be wobbling.
• Dust and wipe chairs and tables, make sure they are free of crumbs.
• Switch on all lights to check if they are in working conditions.
• Clean all display counters and arrange the display items.
• Replace the wilted flowers with fresh flowers.
• Replace dirty and torn menu cards with fresh ones.
• Make sure that promotional materials are available.
• Close the doors and windows. Switch on the air conditioning

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