Presentation on theme: "Food & Beverage Management"— Presentation transcript:
1 Food & Beverage Management Unit 7Food & Beverage Service 1
2 7 1 2 3 4 5 Food & Beverage Service 1 8 9 10 UNITDATETIMETOPICReference to textbook114 Aug 07 (Tue)14-17Introduction to F&B ManagementUnit 1217 Aug 07 (Fri)9-12Sanitation and HygieneUnit 3, 4321 Aug 07 (Tue)Menu PlanningUnit 5428 Aug 07 (Tue)Menu Design54 Sep 07 (Tue)LogisticsUnit 6, 7Tutorial6 Sep 07 (Thu)DISCUSSION618 Sep 07 (Tue)Managing Food ProductionUnit 8720 Sep 07 (Thu)Food & Beverage Service 1Unit 9825 Sep 07 (Tue)Food & Beverage Service 292 Oct 07 (Tue)RevenueUnit 17109 Oct 07 (Tue)Layout and EquipmentUnit 10, 1116 Oct 07 (Tue)
3 Topics 1. METHODS OF ASSEMBLY, DELIVERY AND SERVICE 2. ASSEMBLY 3. FACTORS AFFECTING CHOICE OF DISTRIBUTION SYSTEMS
4 1 – Methods of assembly, delivery and service The goals of a delivery and service system include the following:Maintain qualitySafety of foodCustomer satisfactionDecisions made by the F&B manager regarding service desired (level and type) are influenced by the selection of a system, equipment needs, and a review of various styles of service.
5 1 – Methods of assembly, delivery and service Methods – delivery and service as subsystems.Delivery or distribution refers to the transportation of prepared foods from production to place of service.Service involves assembling prepared menu items and distributing them to the consumer.
6 1 – Methods of assembly, delivery and service There are 2 main on-premise delivery systems:Centralized delivery-service systemPrepared foods are portioned and assembled at a central area, then completed orders are transported and delivered to consumers.Advantages: supervision, quality control, portion size, correct temperatures at point of service, less equipment and personnel.Disadvantages: time required for service.Decentralized delivery-service systemBulk quantities of prepared foods are sent hot and cold to serving kitchens located throughout the facility, where reheating, portioning, and meal assembly occur.Advantages: better quality of food, temperature control.Disadvantages: more equipment and personnel.
7 2 – AssemblyAssembly is the fitting together of prepared menu items to complete an entire menu.Tray assembly. There are 2 major systems used to assemble trays:Central location (see following 3 figures)Decentralized units
11 3 – Factors affecting choice of distribution systems (1) Type of foodservice systemConventionalReady-PreparedCommissaryAssembly-Serve
12 3 – Factors affecting choice of distribution systems (1) Type of foodservice systemConventional – raw foods are purchased, prepared on site, and served soon after preparation.AdvantagesQuality control.Menu flexibility.Less freezer storage required.DisadvantagesStressful workday.Difficulty in scheduling workers.RationaleFoods may be procured with limited amounts of processing.Conventional system demands skilled labor.
13 3 – Factors affecting choice of distribution systems (1) Type of foodservice systemReady-prepared (or cook / chill or cook / freeze) – foods are prepared on-site, then chilled or frozen and stored for reheating at a later time.AdvantagesReduction of “peaks and valleys” of workloads.Reduction in labor cost.Improved quality and quantity control.DisadvantagesNeed for large cold storage and freezer units.Need for costly re-thermalisation equipment in some cases.RationaleReduced labor expenses.Decreased need for skilled labor.Volume food procurement may decrease food costs.
14 3 – Factors affecting choice of distribution systems (1) Type of foodservice systemCommissary – a central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparations.AdvantagesLarge volume food purchasing reduces costs.Effective and consistent quality control.DisadvantagesMany critical points where contamination of food can occur.Specialized equipment and trucks are needed for food safety.High cost of equipment and equipment maintenance.RationaleAccommodates remote service areas.
15 3 – Factors affecting choice of distribution systems (1) Type of foodservice systemAssembly/serve (or kitchen-less kitchen) - fully prepared foods are purchased, assembled, heated, and servedAdvantagesLabor savings.Lower procurement costs.Minimal equipment and space requirements.DisadvantagesLimited availability of desired menu items.High cost of prepared foods.Additional freezer space requirements.Concern over recycling or disposing of packaging materials.RationaleAssuming a lack of skilled labor and an available supply of highly processed foods, this system can be successful.
16 3 – Factors affecting choice of distribution systems (2) Kind of foodservice organizationSchools, colleges, industrial plantsFast foodHospitals and nursing homesTable service restaurantsHotels
17 3 – Factors affecting choice of distribution systems (3) Size and physical layout of facilityThe size and building arrangement of the facility are additional factors to consider when selecting a delivery system.(4) Style of serviceSelf-serviceTray servicePortable service
18 3 – Factors affecting choice of distribution systems (5) Skill level of available personnelLabor needs and required skills vary for different types of delivery systems and for the equipment used.(6) Economic factorsLabor and equipment needed must be calculated and evaluated in relation to budget allocations.
19 3 – Factors affecting choice of distribution systems (7) Quality standards for food and microbial safetyConsiderable research has been conducted to determine quality standards for microbial safety, nutrient retention, and sensory qualities.(8) Timing required for meal serviceThe time of day desired or established for meals is another factor influencing the choice of a delivery-service system.
20 3 – Factors affecting choice of distribution systems (9) Space requirement or space availableThe delivery-service system preferred should be stated early in the facility planning process.(10) Energy usageA concern for energy use and its conservation plays a role in deciding on a delivery-service system.
21 Summary 1. METHODS OF ASSEMBLY, DELIVERY, AND SERVICE 2. ASSEMBLY Methods—delivery and service as subsystems2. ASSEMBLYTray assembly3. FACTORS AFFECTING CHOICE OF DISTRIBUTION SYSTEMSType of foodservice systemKind of foodservice organizationSize and physical layout of facilityStyle of serviceSkill level of available personnelEconomic factorsQuality standards for food and microbial safetyTiming required for meal serviceSpace requirements or space availableEnergy usage
Your consent to our cookies if you continue to use this website.