the food and beverage sector. 2 industry in canada food industry- $55 billion / year forecasts of...
TRANSCRIPT
The Food and Beverage Sector
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Industry in Canada
• Food industry- $55 billion / year• Forecasts of growth in 4 provinces:– Newfoundland– Alberta– New Brunswick– PEI
• More people are expected to eat out, demand for full-service restaurants expected.
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Canada – cont’d.
• Employs over 1 million Canadians• 6.6% of our workforce• Accounts for over 50% of tourism-related
employment• More than 40% are under age 25
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Expectations
• Wide range of choice• Excellent service• Healthy• Safe food• Value for the money
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TrendsTrends• Ethnic foods – Vietnamese, Thai, Lebanese.• Healthier foods – less red meat.• Quick serve = due to “kid culture”• Boomers – will cook more = grocery stores will need to
stock different products.• Healthier Foods
• Low in calories, fat, and cholesterol• High in fiber and nutrition• Breakfast foods lighter/healthier
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Two Categories:Two Categories:
Commercial- in business for profit
Non-commercial- set up in establishmentswhose primary business is not food and beverage sales– Accommodations– Retail stores– Stadiums– Theaters– Schools
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7 Sub-categories7 Sub-categories
1. Accommodation facilities2. Stand-alone restaurants3. En route food services4. Catering5. “Eater”tainment concepts6. Clubs7. Institutional food services
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Accommodation FacilitiesAccommodation Facilities
All food service operations located in hotels, motels, cruise ships, and resorts
Ex. Ryan Duffy’s located in the Radisson Hotel
Stand-Alone RestaurantsStand-Alone RestaurantsFood service facilities that are intended primarily to serve food to customers
• Fast food- chains• Coffee shops • Family oriented • Specialty-Ethnic, food• Pubs• Diners• Moderate- chains• Fine Dining
• MacD• Tim Horton’s• Swiss Chalet• China Town, Red lobster• Finbar’s• Esquire• Montana’s• The Bicycle Theif
En Route Food ServicesEn Route Food Services
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Food services establishments that service travellers or local residents
•Airport•Railway•Ferry•Roadside comfort stops•cruise
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CateringCatering
• Attending events• Private parties• ‘ Chef’s By Design’
Food and drink prepared for a variety of occasions and serve people either on- or off-site
““Eater”tainment ConceptsEater”tainment Concepts
Establishments that focus on providing both food and entertainment for their guests
Ex. Halifax Feast Dinner Theatre
ClubsClubs
Provide service for members and their guests; some only provide food service, some provide
other services as well (country clubs)
Ex. Ashburn Golf Club
Institutional Food ServiceInstitutional Food Service
Non-commercial operations that have a more captive audience than commercial
establishments
Ex. Hospitals,prisons and schools
1. Identify different types of food service and service-related issues related to food functions.
2. Identify control issues related to food functions.
3. Describe service and control issues related to beverage functions.
4. Describe post-function activities for both food and beverage functions, and compare large properties with small ones in terms of in-house coordination.
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Competencies forFood and Beverage Service
Types of Food Functions
◦ Breakfasts◦ Luncheons◦ Dinners◦ Dinners with entertainment and/or dancing◦ Coffee breaks◦ Receptions◦ Hospitality setups in suites, meeting rooms,
or exhibit halls
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Planning Food Functions
Plate or American Service– Most common form of banquet service
– Food prepared in kitchen and presented on guests’ plates
Russian Service– Food prepared in kitchen
– Served from platters onto guests’ plates
French Service– Food prepared tableside on carts or a gueridon
– Requires space between tables for carts
Preset Service– First course on tables when guests arrive
Buffet service– Guests serve themselves from arrayed choices
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Types of Food Service
(continued)
– Update the early estimates of planners periodically– Guarantee needed 48 or 72 hours in advance for
ordering purposes– Group generally guarantees to pay for a certain
number regardless of attendance– Safety margin of 5 percent is common– Require guarantees in writing
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Attendance
(continued)
– Choose location based on type of function, location of other functions, traffic, kind of seating, and lighting
– Ensure enough time for setup, breakdown, and cleaning
– Ensure that noise will not disrupt functions
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Function Rooms
(continued)
– Meals: usually charge per person– Count coupons or tickets at door or table, or count
dishes– Coffee breaks or hospitality suites: charge per cup
or gallon of coffee, per piece or tray of Danish– Complimentary hors d’oeuvres allow higher meal
and drink charges– Labor charges and setup costs added to small-
function bills
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Control Procedures
(continued)
– One server per 20 guests– As little as one server per 12 if price and
service warrant it– One captain per 150 guests at large parties
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Staffing (continued)
Uniserve◦ All arrangements for
function space and F&B made through one service contact
◦ e.g. “I’m having my wedding at The Westin and their head chef is catering the dinner.”
Duoserve◦ F&B responsibilities
separated from scheduling of function space
◦ e.g. “We rented the Kinsman Hall for our Christmas party. They have someone bartending, but we are having Tom’s cater.”
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Uniserve or Duoserve
Types of Beverage Service– Host bar/open bar– Cash bar/no-host bar– Coupons or tickets at no-host bar
Pricing Methods– By the hour: per person per hour– By the bottle: includes opened bottles– By the drink: include labor charge and use standard drink sizes
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Beverage Service Setups and Pricing Methods Beverage Service Setups and Pricing Methods
Hospitality Suites– Used by exhibitors and for good will– Policy on liquor from outside (corkage)– Inform group of union regulations
Brands of Liquor– House brands—standard– Call brands—by request only– Prices for house and call brands may be the same or different
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Hospitality Suites and Brands of Liquor Hospitality Suites and Brands of Liquor
Procedures– Maintain formal procedures– Stock 25 percent more than group’s estimated
consumption and return excess to stockroom– Marrying beverage service stations
Host Bar Control– Easiest—no cash exchange– Opened bottles returned to stock or sold to group
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Beverage Control Systems
(continued)
Cash Bar Control◦ Requires rigid controls◦ Use cashier, not bartender, for cash handling
Coupon or Ticket Bar Control◦ Need for cashier depends on when tickets are sold
Automated Bars◦ Prevent over pouring◦ Bartender still required for blended drinks◦ Most units take only 8 bottles
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Beverage Control Systems (continued)
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Banquet Event Order (Function Sheet)
• Also called event form; banquet event order
• Covers functions within the larger event
• Serves as guide for hourly employees
• Includes seating layouts; decorations; visual aids; covers; date; time; room name, menu
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Local Training for Food Service
NSCC- Tourism & Culinary ProgramsYarmouth, Bridgewater , Dartmouth• Baking & Pastry Art • Boulanger & Baking Art • Cooking • Culinary Arts • Food & Beverage Service • Hospitality Operations • Tourism & Hospitality
The Culinary Institute of Canada•Canadian Culinary Experience •Culinary Arts •Pastry Arts
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