unit 6 production chapter 9: production chapter 10: food and beverage service
TRANSCRIPT
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Unit 6Production
Chapter 9: Production
Chapter 10: Food and Beverage Service
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Computers and Service Process: Hardware/Software
• Electronic cash registers
• Guest check printers
• Work station printers
• Menu item file
• Labor master file
• Revenue Control
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Food Production
Planning: The first step to meet or exceed the guest experience.
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Food Production Activities
COOKINGPREPARING HOLDING
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Food Production Principles
• To develop, enhance, or alter flavor
• To improve digestibility
• To destroy harmful organisms
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Preparing Fresh Fruit/Vegetables
• Prepare to maintain nutrients
• Prepare to maintain quality
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Preparing Meat and Poultry
• Most expensive items on the menu
• Prepare for tenderness
• Prepare for flavor
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Preparing Fish and Seafood
• Preparation dependant on type:
• Shellfish
Mollusks-hard shell; clams, oysters
Crustaceans – lobster, shrimp, crab
• Finfish – Bony skeletons
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Preparing Eggs and Dairy
• Eggs can be prepared in a variety of ways
• Prepare milk products to maintain nutrients and avoid curdling or scorching.
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Preparing Baked Products
• Baking is an art and science
• Humidity, altitude, and moisture affect the baking process.
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Chapter 10
Food and Beverage Service
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Types of Service
• Table Service
Plate
Family Style
Cart
Platter
• Buffet Service• Cafeteria Style
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The Guest Experience
• Guest experiences are the entire restaurant team’s responsibility.
• Open communication - A smooth flowing production process will influence the guest experience.
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• Equally important to remember when serving food and beverages, particularly alcohol, is that it’s an art and a legal responsibility:
• Dram Shop laws differ from state-to-state
• Owners, bartenders and servers are all liable and should be aware of local laws
• Recognize identity laws and liability for serving alcohol in restaurants
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Traffic Light Rating SystemRED – Stop! The guest appears obviously and visibly intoxicated and should not be served alcohol
YELLOW – Caution. The guest is not yet intoxicated, but you should be concerned.
GREEN – No cues of visible intoxication are observed. It is acceptable to serve alcohol to this guest.Exhibit 7.
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Computers and Service Process: Hardware/Software
• Electronic cash registers
• Guest check printers
• Work station printers
• Menu item file
• Labor master file
• Revenue Control
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Sanitation
• Causes of unsafe food
- Chemical poisoning
- Microorganisms
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Foodborne Illness
1. Food poisoning – caused by germ producing poisons.
2. Food Infection – caused by germs in food.
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Personal Cleanliness and Health
NO
Coughing into hands
Smoking
Eating Touching face
Jewelry Nail polish
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Sanitary Procedures
• Regular physical exam
• If sick, do not report to work
• Wash hands often
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Follow sanitation in…
• Purchasing
• Food inspection and grading
• Receiving
• Storing and issuing
• Preparing
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HACCPHazard Analysis Critical Control Points
Principle 1: Conduct a hazard analysis
Principle 2: Identify critical control points.
Principle 3: Establish critical limits for each critical control point.
Principle 4: Establish critical control point monitoring requirements.
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Safety
• Occupational Safety and Health Administration (OSHA) components affecting food service operations.
- Recordkeeping requirements
- Inspections
- Fines
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Common Accidents
• Muscle strains and falls
• Cuts
• Equipment accidents
• Fire
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Unit 8
Facility Design, Layout,
and Equipment and Finance
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Designing the Kitchen
Concerns to address:
• Physical fatigue
• Noise
• Lighting
• Temperature
• Government safety codes
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Design Factors
• Cost• The menu• Food quantity• Food quality• Equipment
• Utilities• Space• Sanitation and Safety• Type of service
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Layout
• L-shape
• Straight-line
• U-shape
• Parallel layout
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Food Service Equipment
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Beverage Equipment
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Finance – The budget
• As a profit plan
Project revenue
Determine profit
Estimate expenses
• As a control tool
Reports to analyze variances
Determine fixed costs
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Great Class!
Thank you!