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1 . 1 discuss the functions of foodstuff production and food and beverage service systems Meals production: devices
eg traditional, batch cooking, call-order, centralised, set up kitchens, sous-vide, cook-chill, cook-freeze Service: devices
eg table support, counter service, a la carte, table d’hote, silver assistance, family assistance, plate support, gueridon service, specialist meals service devices
1 . two discuss elements affecting recipes and food selection for certain systems Menu and menu factors
1 . formula suitability and modification
2 . buyer perceptions
3. range of products
4. flavour and appearance of dishes
5. vitamins and minerals
1 . three or more compare the fee and staffing requirementws implications several systems Expense implications
1 . system costs
2 . tools
3. staff
4. products
Staffing requirements implications
1 . system skills and de-skilling
2 . job specifications
3. schooling
four. levels of result
1 . 5 justify the suitability of systems to get particular foodstuff and beverage outlets App: within the hospitality industries
eg accommodations, restaurants, pubs, clubs and nightclubs, agreement food services, hospitality solutions, membership clubs, events and specialist functions, banqueting, junk food, in-flight wedding caterers
LO2 Be familiar with financial regulates used in meals and beverage operations
2 . 1 talk about the use of monetary statements in food and beverage functions Financial transactions
1 . dish costing sheets
2 . cost statements
3. functioning statements
4. difference analysis
5. sales records
installment payments on your 2 illustrate the use of expense and prices processes
Costs and pricing
1 . dishes
2 . menus
3. beverage lists
4. revenue mix
5. net and major profit
6. set, variable, immediate, indirect price; cost factors
several. VAT
8. discounting
2 . a few analyse the purchasing procedure
Purchasing process
1 . requisition of equipment and supplies
2 . getting options
3. buy specifications
4. invoice
a few. invoicing
6. storage area of equipment and supplies
LO3 Be able to formulate menus to get hospitality situations
3. one particular compile foodstuff and beverage menus for a hospitality function
Menu and menu considerations
1 . cookery styles
2 . types of menus
several. balance
4. dietary needs
5. allergic reaction considerations
6. ethnic influences
7. sociable trends and fashions
8. dietary content
Dish recipes
1 ) using new foods
2 . prepared foods and levels of finalizing
a few. combination of prepared and fresh foods
4. dish specifications
5. normal recipes
Beverages
1 . Intoxicating
2 . non-alcoholic
3. options
some. selection
5. availability
six. storage
7. legislation
3. 2 justify the selection and appropriateness of recipes for menus Factors influencing menu system and dish selection
1 . style
2 . colour
3. structure
4. temperature
5. presence
6. seasonal and local produce
7. complementary or contrasting foods
8. drink and food matching
Beverages
alcoholic
non-alcoholic
sources
selection
availability
storage
legislation
LO4 Be able to give food and beverage companies for food events
some. 1 plan a meals and beverage service for the hospitality event within an decided budget Organizing
1 ) type of menu
installment payments on your style of services
a few. timescale
4. client requirements
Cost control
1 ) staffing
2 . components
a few. overheads
4. reaching target income
a few. budget restrictions
4. 2 implement the planned assistance maintaining specifications of quality and well being, safety and security Top quality standards
1 . creation and support planning
2 . meals and beverage preparation
3. cooking food and display
four. food and beverage support levels
5. placing and maintaining standards
Health, safety and security of the office
1 ) procedures
2 . monitoring
3. setting and maintaining care practices
four. 3 assess factors to determine the success from the service, making
tips for improvement Analysis factors
1 . Planning
2 . Organization
3. management objectives
4. execution
your five. quality
6. client satisfaction
six. cost effectiveness
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