Unit 6Production

Chapter 9: Production

Chapter 10: Food and Beverage Service

Computers and Service Process: Hardware/Software

• Electronic cash registers

• Guest check printers

• Work station printers

• Menu item file

• Labor master file

• Revenue Control

Food Production

Planning: The first step to meet or exceed the guest experience.

Food Production Activities

COOKINGPREPARING HOLDING

Food Production Principles

• To develop, enhance, or alter flavor

• To improve digestibility

• To destroy harmful organisms

Preparing Fresh Fruit/Vegetables

• Prepare to maintain nutrients

• Prepare to maintain quality

Preparing Meat and Poultry

• Most expensive items on the menu

• Prepare for tenderness

• Prepare for flavor

Preparing Fish and Seafood

• Preparation dependant on type:

• Shellfish

Mollusks-hard shell; clams, oysters

Crustaceans – lobster, shrimp, crab

• Finfish – Bony skeletons

Preparing Eggs and Dairy

• Eggs can be prepared in a variety of ways

• Prepare milk products to maintain nutrients and avoid curdling or scorching.

Preparing Baked Products

• Baking is an art and science

• Humidity, altitude, and moisture affect the baking process.

Chapter 10

Food and Beverage Service

Types of Service

• Table Service

Plate

Family Style

Cart

Platter

• Buffet Service• Cafeteria Style

The Guest Experience

• Guest experiences are the entire restaurant team’s responsibility.

• Open communication - A smooth flowing production process will influence the guest experience.

• 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

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.

Computers and Service Process: Hardware/Software

• Electronic cash registers

• Guest check printers

• Work station printers

• Menu item file

• Labor master file

• Revenue Control

Sanitation

• Causes of unsafe food

- Chemical poisoning

- Microorganisms

Foodborne Illness

1. Food poisoning – caused by germ producing poisons.

2. Food Infection – caused by germs in food.

Personal Cleanliness and Health

NO

Coughing into hands

Smoking

Eating Touching face

Jewelry Nail polish

Sanitary Procedures

• Regular physical exam

• If sick, do not report to work

• Wash hands often

Follow sanitation in…

• Purchasing

• Food inspection and grading

• Receiving

• Storing and issuing

• Preparing

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.

Safety

• Occupational Safety and Health Administration (OSHA) components affecting food service operations.

- Recordkeeping requirements

- Inspections

- Fines

Common Accidents

• Muscle strains and falls

• Cuts

• Equipment accidents

• Fire

Unit 8

Facility Design, Layout,

and Equipment and Finance

Designing the Kitchen

Concerns to address:

• Physical fatigue

• Noise

• Lighting

• Temperature

• Government safety codes

Design Factors

• Cost• The menu• Food quantity• Food quality• Equipment

• Utilities• Space• Sanitation and Safety• Type of service

Layout

• L-shape

• Straight-line

• U-shape

• Parallel layout

Food Service Equipment

Beverage Equipment

Finance – The budget

• As a profit plan

Project revenue

Determine profit

Estimate expenses

• As a control tool

Reports to analyze variances

Determine fixed costs

Great Class!

Thank you!