Understand different food and drink production and

Category: Food and drink,
Published: 23.04.2020 | Words: 664 | Views: 218
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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

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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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