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Module: DTHD2 0601AFood & Beverage Management Unit 7 1 Food & Beverage Management Unit 7 Food & Beverage Service 1.

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Presentation on theme: "Module: DTHD2 0601AFood & Beverage Management Unit 7 1 Food & Beverage Management Unit 7 Food & Beverage Service 1."— Presentation transcript:

1 Module: DTHD2 0601AFood & Beverage Management Unit 7 1 Food & Beverage Management Unit 7 Food & Beverage Service 1

2 Module: DTHD2 0601AFood & Beverage Management Unit 7 2 UNITDATETIMETOPIC Reference to textbook 1 14 Aug 07 (Tue)14-17 Introduction to F&B Management Unit Aug 07 (Fri)9-12 Sanitation and Hygiene Unit 3, Aug 07 (Tue)14-17 Menu Planning Unit Aug 07 (Tue)14-17 Menu Design Unit Sep 07 (Tue)14-17 Logistics Unit 6, 7 Tutorial6 Sep 07 (Thu)9-12 DISCUSSION 6 18 Sep 07 (Tue)9-12 Managing Food Production Unit Sep 07 (Thu) Food & Beverage Service 1 Unit Sep 07 (Tue)9-12 Food & Beverage Service 2 Unit Oct 07 (Tue)9-12 Revenue Unit Oct 07 (Tue)9-12 Layout and Equipment Unit 10, 11 Tutorial16 Oct 07 (Tue)9-12 DISCUSSION

3 Module: DTHD2 0601AFood & Beverage Management Unit 7 3 Topics 1. METHODS OF ASSEMBLY, DELIVERY AND SERVICE 2. ASSEMBLY 3. FACTORS AFFECTING CHOICE OF DISTRIBUTION SYSTEMS

4 Module: DTHD2 0601AFood & Beverage Management Unit – Methods of assembly, delivery and service The goals of a delivery and service system include the following:  Maintain quality  Safety of food  Customer satisfaction Decisions 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 Module: DTHD2 0601AFood & Beverage Management Unit – 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 Module: DTHD2 0601AFood & Beverage Management Unit – Methods of assembly, delivery and service There are 2 main on-premise delivery systems:  Centralized delivery-service system Prepared 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 system Bulk 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 Module: DTHD2 0601AFood & Beverage Management Unit – Assembly Assembly 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

8 Module: DTHD2 0601AFood & Beverage Management Unit 7 8 Cook/Chill Trayline

9 Module: DTHD2 0601AFood & Beverage Management Unit 7 9 Parallel Cook/Serve Trayline

10 Module: DTHD2 0601AFood & Beverage Management Unit 7 10 Cook/Serve Circular Trayline

11 Module: DTHD2 0601AFood & Beverage Management Unit – Factors affecting choice of distribution systems (1) Type of foodservice system Conventional Ready-Prepared Commissary Assembly-Serve

12 Module: DTHD2 0601AFood & Beverage Management Unit – Factors affecting choice of distribution systems (1) Type of foodservice system  Conventional – raw foods are purchased, prepared on site, and served soon after preparation. Advantages  Quality control.  Menu flexibility.  Less freezer storage required. Disadvantages  Stressful workday.  Difficulty in scheduling workers. Rationale  Foods may be procured with limited amounts of processing.  Conventional system demands skilled labor.

13 Module: DTHD2 0601AFood & Beverage Management Unit – Factors affecting choice of distribution systems (1) Type of foodservice system  Ready-prepared (or cook / chill or cook / freeze) – foods are prepared on-site, then chilled or frozen and stored for reheating at a later time. Advantages  Reduction of “peaks and valleys” of workloads.  Reduction in labor cost.  Improved quality and quantity control. Disadvantages  Need for large cold storage and freezer units.  Need for costly re-thermalisation equipment in some cases. Rationale  Reduced labor expenses.  Decreased need for skilled labor.  Volume food procurement may decrease food costs.

14 Module: DTHD2 0601AFood & Beverage Management Unit – Factors affecting choice of distribution systems (1) Type of foodservice system  Commissary – a central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparations. Advantages  Large volume food purchasing reduces costs.  Effective and consistent quality control. Disadvantages  Many critical points where contamination of food can occur.  Specialized equipment and trucks are needed for food safety.  High cost of equipment and equipment maintenance. Rationale  Accommodates remote service areas.

15 Module: DTHD2 0601AFood & Beverage Management Unit – Factors affecting choice of distribution systems (1) Type of foodservice system  Assembly/serve (or kitchen-less kitchen) - fully prepared foods are purchased, assembled, heated, and served Advantages  Labor savings.  Lower procurement costs.  Minimal equipment and space requirements. Disadvantages  Limited availability of desired menu items.  High cost of prepared foods.  Additional freezer space requirements.  Concern over recycling or disposing of packaging materials. Rationale  Assuming a lack of skilled labor and an available supply of highly processed foods, this system can be successful.

16 Module: DTHD2 0601AFood & Beverage Management Unit – Factors affecting choice of distribution systems (2) Kind of foodservice organization Schools, colleges, industrial plants Fast food Hospitals and nursing homes Table service restaurants Hotels

17 Module: DTHD2 0601AFood & Beverage Management Unit – Factors affecting choice of distribution systems (3) Size and physical layout of facility The size and building arrangement of the facility are additional factors to consider when selecting a delivery system. (4) Style of service Self-service Tray service Portable service

18 Module: DTHD2 0601AFood & Beverage Management Unit – Factors affecting choice of distribution systems (5) Skill level of available personnel Labor needs and required skills vary for different types of delivery systems and for the equipment used. (6) Economic factors Labor and equipment needed must be calculated and evaluated in relation to budget allocations.

19 Module: DTHD2 0601AFood & Beverage Management Unit – Factors affecting choice of distribution systems (7) Quality standards for food and microbial safety Considerable research has been conducted to determine quality standards for microbial safety, nutrient retention, and sensory qualities. (8) Timing required for meal service The time of day desired or established for meals is another factor influencing the choice of a delivery- service system.

20 Module: DTHD2 0601AFood & Beverage Management Unit – Factors affecting choice of distribution systems (9) Space requirement or space available The delivery-service system preferred should be stated early in the facility planning process. (10) Energy usage A concern for energy use and its conservation plays a role in deciding on a delivery-service system.

21 Module: DTHD2 0601AFood & Beverage Management Unit 7 21 Summary 1. METHODS OF ASSEMBLY, DELIVERY, AND SERVICE Methods—delivery and service as subsystems 2. ASSEMBLY Tray assembly 3. FACTORS AFFECTING CHOICE OF DISTRIBUTION SYSTEMS Type of foodservice system Kind of foodservice organization Size and physical layout of facility Style of service Skill level of available personnel Economic factors Quality standards for food and microbial safety Timing required for meal service Space requirements or space available Energy usage


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