1. Food and Beverage Operational Controls
Summary:
Three sets of controls important to establish in a foodservice operation cover the areas of purchasing, production, and presentation. The gal of these controls is to achieve a consistent quality of food-and-beverage production and services. Quality controls should be im0plemented to carry out the steps necessary to achieving and maintaining the standards set by the operation.
Successful purchasing requires that specification identifying desired quality and quantity be developed for each food item. These specifications provide the basis for the bidding process, ensuring that the highest-quality product is purchased for the lowest price.
Successful production requires that a standard recipe card be developed for very new item as a guideline to produce a food product with a consistent taste, texture, and yield. The production sheet outlines each menu item to be prepared prior to production and records the actual amounts produced and served, as well as total coast and sales revenues. The catering sales mix uses the information from the production sheet to evaluate the sales and profitability of each menu item.
Successful presentation requires that the plate size,, portion size, and garnish for each menu item be established in order to serve the same product consistently.
Profitable beverage management employs many of eh same operational controls as food production, including beverage specifications, drink recipes, and established presentation styles.
CM226 Catering and Event Management
Chapter 6, pages 136 – 154

2. 1. Discuss the operations of a food and beverage business.
2. Explain the policies and procedures that are in place to ensure a consistent standard of purchasing, production, and presentation.
3. Discuss the details of both food and beverage operational controls.
Chapter 6: Food and Beverage Operational Controls
CHAPTER OBJECTIVES

3. The success of an ongoing catering operation depends on the operational controls management established for monitoring the daily productivity and profitability of the business.
Operational controls are functions carried out within a foodservice operation to ensure that food and beverage products meet established standards of quality as efficiently as possible.
1. Operational Controls.

4. Operational controls cover the following areas:
Costing
Pricing
Purchasing
Production
Presentation
Service
1. Operational Controls.

5. Three major aspects of the menu pricing program:
The level of cuisine
The menu items selected
The quality of food product
PRICE RANGE.
PRICE RANGE.

6. Defines the criteria or quality by which food items are selected.
Discuss specifications:
Product name
Quantity to be purchased
Indication of federal grade
Unit by which prices are quoted
Identification
Explain Quick-chill (page )
PURCHASING CONTROLS.
Discuss the objectives of a purchasing program.
Purchasing: defines the criteria or quality by which food items are selected.
2. Purchasing Controls.

7. Cryovac method to quick-chill have made available food products whose quality and safety is assured over a long shelf life.
Quick-chill combines bulk-food- preparation methods with refrigeration and freezing to create specified portion- controlled packages.

8. In the final cooking process, water is drawn off from the product, reducing both weight and volume.
The temperature is rapidly lowered as the product is quickly packaged and sealed. The process is done in an atmosphere relatively free of bacteria, helping to reduce the likelihood of a foodborne illness.

9. Quick-chill food products can be shipped easily over long distances and stored for extended periods of time.
Sous vide is a food processing method that is revolutionizing the foodservice industry, with dramatic implications for catering in particular.

10. Both the quick-chill and sous vide methods provide catering managers with cost-saving food products that meet quality and quantity purchasing standards.
Raw food products are packaged in individual or multi-portioned packs using the Cryovac sealing method, whereby air inside the package is drawn out and the package closure is heat-sealed.
Sous vide food products are put into production by placing them in hot water for a designated cooking period.

11. Raw food products are packaged in individual or multi-portioned packs using the Cryovac sealing method, whereby air inside the package is drawn out and the package closure is heat-sealed.
Sous vide food products are put into production by placing them in hot water for a designated cooking period.
Both the quick-chill and sous vide methods provide catering managers with cost-saving food products that meet quality and quantity purchasing standards.

12. A food processing method that is revolutionizing the foodservice industry.
Raw food products are packaged in individual or multi-portioned packs using the Cryovac sealing method, whereby air inside the package is drawn out and the package closure is heat-sealed.
Explain Sous vide:
Sous Vide:

13. Ensure consistency for each ingredient used, the set of directions followed, the number of portions yielded, and the taste and texture obtained each time a food product is prepared.
PRODUCTION CONTROLS.
Production: Ensures consistency in the amount of each ingredient used, the set of directions followed, the number of portions yielded, and the taste and texture obtained each time a food product is prepared.
3. Production Controls.

14. The yield is the number of portions that a recipe produces.
Discuss the sales mix evaluation.
The sales mix is an evaluation of the sales pattern of major catering menu items.

15. Popularity and Contribution Margin
The Sales Mix is an evaluation of the sales pattern of major catering menu items.
Item sales are recorded over an established period and evaluated on the basis of two major factors:
Popularity and Contribution Margin
Production Controls

16. A Standard Recipe for a specific portion size and yield must be developed for every item in the menu file.
Recipes are standardized in order to control the consistency of taste, texture, and yield in the completed product.
Standard Recipe

17. Standard Recipe Ingredients:
Any food item included in the preparation of the recipe must be listed regardless of the amount used.
Either the weight or the measure of each ingredient must be included in the recipe.
Directions should be stated as simply and as clearly as possible.
The yield is the number of portions that a recipe produces.
Standard Recipe

18. The Production Sheet lists the number of portions to be prepared, the food cost, and the selling price. The Production Sheet is also a tool that allows management to organize the production of multiple parties, indicating where a duplication of menu items will make kitchen production more effective.
Production Sheet

19. Both purchasing staff and the kitchen receive menu requirements well in advance of the functions. Two weeks of planning time Is needed by most hotels and caterers. This allows last-minute functions, changes and emergencies to be handled as efficiently and cost-effectively as possible.
Production Sheet

20. 4. Presentation Controls.
Presentation: Establish guidelines for the size and type of dish or glass to be used, the portion size of the food or beverage product, and the sauce and for garniture.
Important for maintaining customer satisfaction as well as standardizing costs.
Every plate design should be evaluated for balance in the overall design.
PRESENTATION CONTROLS.
4. Presentation Controls.

21. Brings together key management personnel to review upcoming functions.
Communication between production and service staff
Identifying possible logistical problems
Function sheets are reviewed
CATERING MENU MEETING.
5. Catering Meeting

22. Profitable beverage management requires many of the same controls.
Established beverage recipes
Purchasing
Presentation
BEVERAGE CONTROLS.
6. Beverage Controls.

23. STYLES OF SERVICE. Are influenced by the following factors:
Skill level of available service staff
The cuisine being served
Available equipment
Menu price range
Customer profile
STYLES OF SERVICE.
Discuss the styles of table service adaptable for banquet service are:
American service
Russian service
French service
Buffet service
STYLES OF SERVICE.

24. Three sets of controls important to establish in a foodservice operation cover the areas of purchasing, production, and presentation.
2. The goal of these controls is to achieve a consistent quality of food and beverage production and service.
DISCUSS END OF CHAPTER QUESTIONS.
Key Points
3. Successful purchasing requires that specifications identifying desired quality and quantity be developed for each food item.
4. Successful production requires that a standard recipe card be developed for every new item as a guideline to produce a food product with a consistent taste, texture, and yield.
5. Successful presentation requires that the plate size, portion size, and garnish for each menu item be established in order to serve the same product consistently.
6. Profitable beverage management employs many of the same operational controls as food production, including beverage specifications, drink recipes, and established presentation styles.
Answers to Text Review Questions
1. Their role is to achieve a consistent quality of food and beverage production and service.
2. Purchasing: defines the criteria or quality by which food items are selected.
Production: Ensures consistency in the amount of each ingredient used, the set of directions followed, the number of portions yielded, and the taste and texture obtained each time a food product is prepared.
Presentation: Establish guidelines for the size and type of dish or glass to be used, the portion size of the food or beverage product, and the sauce and for garniture.
3. A standard recipe for a specific portion size and yield must be developed for every item in the menu file. Recipes are standardized in order to control the consistency of taste, texture, and yield in the completed product.
• Ingredients: Any food item included in the preparation of the recipe must be listed regardless of the amount used.
• Either the weight or the measure of each ingredient must be included in the recipe.
• Directions should be stated as simply and as clearly as possible.
• The yield is the number of portions that a recipe produces.
4. The production sheet lists the number of portions to be prepared, the food cost, and the selling price. The production sheet is also a tool that allows management to organize the production of multiple parties, indicating where a duplication of menu items will make kitchen production more effective. Both purchasing staff and the kitchen receive menu requirements well in advance of the functions. Two weeks of planning time Is needed by most hotels and caterers. This allows last-minute functions, changes and emergencies to be handled as efficiently and cost-effectively as possible.
5. Production Controls, the sales mix is an evaluation of the sales pattern of major catering menu items. Item sales are recorded over an established period and evaluated on the basis of two major factors: popularity and contribution to sales.
Key Points

25. 3. Successful purchasing requires that specifications identifying desired quality and quantity be developed for each food item.
4. Successful production requires that a standard recipe card be developed for every new item as a guideline to produce a food product with a consistent taste, texture, and yield.
Key Points

26. 5. Successful presentation requires that the plate size, portion size, and garnish for each menu item be established in order to serve the same product consistently.
6. Profitable beverage management employs many of the same operational controls as food production, including beverage specifications, drink recipes, and established presentation styles.
DISCUSS END OF CHAPTER QUESTIONS.
Answers to Text Review Questions
1. Their role is to achieve a consistent quality of food and beverage production and service.
Key Points