Food and Beverage Management and Control

Food and BeverageManagement and

Control

Dr. Jagmohan NegiPh.D., FHCIMA (London),

Formerly Director – National Council for Hotel Management and Catering Technology,

New Delhi.Former Professor, Amity University, Noida, New Delhi.

& Suniti Negi

(With Practical Questions and Solutions forSemester System)

ISO 9001:2015 CERTIFIED

International Culinary FoundationNew Delhi – 110070.

First Edition : 2001Reprint : 2010Second Revised Edition : 2019

Published by : Mrs. Meena Pandey for Himalaya Publishing House Pvt. Ltd.,Ramdoot, Dr. Bhalerao Marg, Girgaon, Mumbai - 400 004Phone: 022-23860170/23863863; Fax: 022-23877178E-mail: [email protected]; Website: www.himpub.com

Branch Offices :

New Delhi : Pooja Apartments, 4-B, Murari Lal Street, Ansari Road, Darya Ganj,New Delhi - 110 002. Phone: 011-23270392, 23278631; Fax: 011-23256286

Nagpur : Kundanlal Chandak Industrial Estate, Ghat Road, Nagpur - 440 018.Phone: 0712-2738731, 3296733; Telefax: 0712-2721216

Bengaluru : Plot No. 91-33, 2nd Main Road, Seshadripuram, Behind Nataraja Theatre,Bengaluru - 560 020. Phone: 080-41138821;Mobile: 09379847017, 09379847005

Hyderabad : No. 3-4-184, Lingampally, Besides Raghavendra Swamy Matham, Kachiguda,Hyderabad - 500 027. Phone: 040-27560041, 27550139

Chennai : New No. 48/2, Old No. 28/2, Ground Floor, Sarangapani Street, T. Nagar,Chennai-600 012. Mobile: 09380460419

Pune : First Floor, Laksha Apartment, No. 527, Mehunpura, Shaniwarpeth(Near Prabhat Theatre), Pune - 411 030. Phone: 020-24496323, 24496333;Mobile: 09370579333

Lucknow : House No. 731, Shekhupura Colony, Near B.D. Convent School, Aliganj,Lucknow - 226 022. Phone: 0522-4012353; Mobile: 09307501549

Ahmedabad : 114, SHAIL, 1st Floor, Opp. Madhu Sudan House, C.G. Road, Navrang Pura,Ahmedabad - 380 009. Phone: 079-26560126; Mobile: 09377088847

Ernakulam : 39/176 (New No. 60/251), 1st Floor, Karikkamuri Road, Ernakulam,Kochi - 682011. Phone: 0484-2378012, 2378016; Mobile: 09387122121

Bhubaneswar : Plot No. 214/1342, Budheswari Colony, Behind Durga Mandap,Bhubaneswar - 751 006. Phone: 0674-2575129; Mobile: 09338746007

Kolkata : 108/4, Beliaghata Main Road, Near ID Hospital, Opp. SBI Bank, Kolkata - 700 010,Phone: 033-32449649; Mobile: 07439040301

DTP by : Sanhita/RakhiPrinted at : M/s. Sri Sai Art Printer, Hyderabad. On behalf of HPH.

© AUTHORS

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any formor by any means, electronic, mechanical, photocopying, recording and/or otherwise without the priorwritten permission of the authors and the publisher.

PREFACE

In any size of food and beverage operations, a system of costing is an important aid to efficientmanagement and essential tool if profitability is to be maintained. The present-day keen competitionmakes it necessary to keep accurate and systematic records of the actual cost of the goods andservices to be sold. Every single member of the staff should be cost-conscious, and it is theresponsibility of executives, heads of department and supervisors to instruct their staff and ensurethat they are aware of the purpose and value of costing. The major causes of the failure of foodand beverage operations have been the lack of understanding to implement costing systems.

This edition of the book has been thoroughly revised and updated as per the curriculum andsyllabus contents of the hospitality courses for Semester system. Therefore, the title of the bookhas been changed to ‘Food and Beverage Management and Control.’

Most students of tourism and hotel management courses study subjects which relate to bothfood and beverage operations. Similarly, most executives in the hotel and catering industry haveresponsibility for the control of food and beverages. This book is designed to elucidate the basicprinciples involved in food costing. It shows how all operational information relating to theestablishment is used to provide effective and profitable management decisions. The main objectiveof the book has been to provide a practical text for students and trainees of the hotel and cateringindustry. The book contains the basic arithmetic and proceeds step by step through food costing,elements of cost, costing concepts, budgetary control, and break-even analysis as applied to thefood and beverage operations.

The book is intended for those currently involved with the food and beverages or those planto involve in the future. Basically, it is hotel management book concentrating on techniques of foodand beverage operation using costing and control techniques to do better job of managing the foodand beverage establishment. The main purpose of the book is to explain procedure for controllingall costs. Basic records and procedures, have been described and forms, charts graphs used foreasy understanding of the problem.

Much of the information contained within the book has come from notes and papers gatheredover the last 40 years, some of which has no identifiable source.

The book has been supported by solved practical exercises, diagrams, models, review anddiscussion questions, and objective type questions. It would prove a valuable book for all thoseengaged in hotel, restaurant and industrial catering as well as an excellent textbook for studentsand trainees.

We wish to thank staff of the Himalaya Publishing House pvt. Ltd. New Delhi and Mumbaifor their assistance and encouragement in the preparation of this book. Very special thanks toShri Niraj Pandey, and Shri K. N. Pandey Director HPH for thoughtful preparation of this book.To all former students who listened to the lectures that were the basis for this book, we extendour appreciation.

We are grateful to the leading hotels of Taj Group, Oberoi, Welcome Group, Ashok Group,and Hyatt Regency, Meridian, Reddison, Centaur Hotel, all restaurants, and food and beverageestablishments who helped in the preparation of the book.

Authors

CONTENTS

SECTION – I : INTRODUCTION

1.1 Food and Beverage Management 3 – 18

Food and Beverage Function Food and Beverage Manager ObjectivesFood and Beverage Establishments Review and Discussion Questions.

1.2 Food and Beverage Costing 19 – 27

Concept of Costing Split of Sales The Nature of the Product Foodand Beverage Comparators Cost Controlling Objects and Advantages ofCost Control Review and Discussion Questions.

1.3 Weights and Measures 28 – 43

Imperical System of Measurement The Metric System of Measurement Relation between Imperial and Metric Measures Sykeshydrometer Metric Abbreviations and Equivalents Metric Conversion Review andDiscussion Questions.

1.4 Menu Sequence and Analysis 44 – 56

Breakfast Menu Lunch Menu Dinner Menu Children’s Menu SpecialOccasion Menu Twenty-four Hour Menu/California Menu Club Menu Room Service Menu Banquet Menu Speciality Menu Standard MenuInstitutional Menu Ethnic Menu Beverage Menus/Lists Wine Menusor Wine Lists Bar Menus and Lists Room Service Beverage Menus/ListsAfter-menu Drinks Special Promotional Beverage Menus Menu AnalysisReview and Discussion Questions.

1.5 A lá carte and Table d'hote 57 – 131

a lá carte menu a lá carte Breakfast menu Semi a lá carte menu Appetizers (Hors d’oeuvre) Soups (Potages) Egg Dishes Pista andRice Dishes (Farinaceous/Fari Neux) Fish (Poisson) First Meat Dish(Entrees) Flavoured Ice (Sorbets) Roasts of Games, Birds or Joints (Rotis) Cold Buffet Salads (Salades) Vegetables (Legumes) Savouries(Savoureux) Cheese (Fromages) Sweets (Entremets) Covers Reviewand Discussion Questions.

SECTION – II : COSTING AND PRICING POLICY

2.1 Food and Beverages Cost and Sales 135 – 145

Discount Total Cost Direct Cost Indirect Cost/Overheads OperatingCost Review and Questions Discussions.

2.2 Food Cost 146 – 161

Food Cost Total Cost Material Cost Cost Sheet or Statement of FoodCost Cost of Food/Beverages and Cost of Sales Food Cost Percentage Review and Questions Discussions.

2.3 Volume Forecasting and Production Control 162 – 180

Volume Forecasting The Initial Forecast The Final Forecast Aids toVolume Forecasting Standard Recipe Portion Control Standard PortionSizes Determinants of Portion Sizes Determination of Menu PricesPortion Sizes Review and Questions Discussions.

2.4 Recipe or Dish Costing 181 – 200

Wastage Percentage Edible Product Amount (EP) As PurchasedAmount (AP) Conversion Measure Unit Price Ingredient Cost Sub-total of the Recipe Cost ‘Q’ Factor 1% Total Recipe Cost Portion Cost(PC) Additional Items Desired Overall Food Cost Percentage Preliminary Selling Price Actual Selling Price Actual Food CostPercentage The Recipe Manual Dish Costing Food Cost of a Dish Labour Cost Overheads Net Profit Gross Profit Unit Costing/UnitCost Card Unit Costing Card Review and Questions Discussions.

2.5 Meat Costing 201 – 207

Wholesale Cuts Pricing of Wholesale Cuts Joints Different Cuts ofMeat Raw Meat Price Ratio Determining Cooked Meat Price Pre-Portioned Meat Review and Questions Discussions.

2.6 Cost of Staff Meals 208 – 211

Review Questions and Discussions.

2.7 Gross Profit 212 – 230

Review and Questions Discussions.2.8 Labour Cost 231 – 234

Labour Cost Statement Direct Labour Cost After-wage Profit Reviewand Questions Discussions.

2.9 Indirect Cost or Overheads 235 – 240

Overhead Expenses Fixed Expenses Variable Expenses/VariableOverhead Costs Semi-variable Overhead Costs Review and DiscussionQuestions.

2.10 Allocation and Apportionment of Hotel Costs 241 – 257

Allocation and Apportionment Purchases Wages Other Expenses Principles for Apportionment of Overheads Absorption Costing/FullCosting/Total Costing Review and Discussion Questions.

2.11 Net Profit 258 – 266

Review and Discussion Questions.

2.12 Total Cost and Selling Prices 267 – 279

Indirect Labour Cost Review and Discussion Questions.

2.13 Food and Beverage Pricing Policy 280 – 293

Pricing Policy and Selling Price Basic Price Level and Overall Gross ProfitPercentage Departmental Profit Margin Gross Profit Differentials OtherFactors Supplement Method Mark-up Method Margin MethodDetermination of Prices Review and Discussion Questions.

2.14 Menu Pricing 294 – 309

Menu Pricing Pricing of A lá carte Menu Pricing of Table d’hoteReview and Discussion Questions.

2.15 Banqueting Cost and Special Functions 310 – 318

Review and Discussion Questions.

2.16 Operating Statements 319 – 361

Contents of an Operating StatementAnalysis of the Operating StatementCalculation of Monthly Food Cost and Gross ProfitFood Sale Statementof Sales Cost and Profit Comparative Statement Financial StatementsReview and Discussion Questions.

SECTION – III : CONTROL TECHNIQUES AND BUDGEITING POLICY

3.1 Food and Beverage Control 365 – 384

Bin Cards Food Cost and Gross Profit Gross Profit Costing ofBeverages Bar Stock Reconciliation of Records of Bar Stock Reviewand Discussion Questions.

3.2 Cash Flow Statement 385 – 391

Objectives Techniques for Preparation of Cash Flow Statement Reviewand Discussion Questions.

3.3 Budgeting 392 – 402

The Budget as a Control Measure Advantages Objects Essentials ofBudgeting Objects and Advantages of Budgetary Control Types ofBudgets Preparation of a Budget Formulation of a Budget BudgetProgramme Budget Committee Budget Period Review and DiscussionQuestions.

3.4 Development of Budgets 403 – 429

Operating Budgets: Sales Budget Production Budget Purchase Budget Other Income Budgets Overhead Cost Budget Financial Budgets Budgeted Profit and Loss Account Budgeted Balance Sheet Reviewand Discussion Questions.

3.5 Cash Budget 430 – 454

Budget Period Objects Utility and Importance Preparation of CashBudget Steps in the Preparation of Cash Budget Review and DiscussionQuestions.

3.6 Diagrams and Graphic Representaion 455 – 470

Dimensional Diagrams Review and Discussion Questions.

Fixed, Variable and Semi-variable Costs Contribution Profit VolumeRatio (PV Ratio) Margin of Safety (MoS) Accounting Break-evenFormula Calculation of BEP for a Single Product Item Calculation of BEfor Number of Products/Items Changes in Break-even Sales Effect ofDecrease in Menu Prices Effect of Increase in Menu Prices Effect ofReducing Variable Cost Effect of Increase in Sales Volume Review andDiscussion Questions.

3.7 Break-even Analysis 471 – 491

Appendix – I: 50 Short Answer Questions with Solutions 492 – 496

Appendix – II: 110 Formulas for Managing and ControllingFood and Beverage Operations 497 – 506

Appendix – III: 63 Food and Beverage Control Forms/Formats:Test Your Knowledge 507 – 574

Glossary (Technical Terms) 575 – 590

Bibliography 591 – 594

Suggested Further Readings 595 – 597

Index 598 – 606

LIST OF TABLES

1.3A : Imperial System of Weights Avoirdupois Table (Dry Weight) 281.3B : Multiplying Prefixes for Weights, Capacity and Length 301.3C : Relationship between Inperiable and Metric System 311.3D : Measurement of Liquids 321.3E : Useful Equivalents 321.3F : Measurement of Length 331.3G : Useful Equivalents 331.3H : Conversion Table for Recipe 331.3I : Conversion Table for Recipe 341.3J : Bottle Sizes (Champagne Capacity) 341.3K : Bottles Sizes 351.3L : Capacity and Volume 351.3M : Conversions 351.3N : Cask Sizes (Capacity) 361.3O : Weights 361.3P : Can Sizes Measurement 371.3Q : Temperatures Measurement 371.3R : Comparative Scales for Wines and Spirit Strengths 381.3S : Bar Measures and Conversions 381.3T : Usual Liquor Measures Served 391.3U : Conversion of Ounces to Centilitres 391.3V : Conversion between Metric and Imperial Measures 391.3W : General Equivalents (Measurements) 401.3X : Decimal Equivalents of Fraction 401.3Y : Abbreviations 401.3Z : Common Units of Measure 411.3Z1 : Common Units of Volume 411.3Z2 : Temperature Conversion 411.3Z3 : Length, Distance and Area 421.3Z4 : Weight 421.3Z5 : Volume 421.5A : Approximate Waiting Times for Dishes on an a lá carte Menu 582.10A : Guidelines for Basis of Apportionment of Expenses 2442.10B : Apportionment of Overheads 2452.10C : Apportionment of Other Overheads: Fixed Costs 248

1.1A : Classification of Food and Beverage Establishments 41.1B : Departments/Divisions in a Food and Beverage Establishment 61.2A : Statement Showing Different Comperators in a F&B Department 241.2B : Statement Indicating Percentages of Restaurant Operating Costs 241.4A : Classification of Alcoholic Strength of Wines and Spirits 481.5A : Specimen a lá carte Menu 611.5B : Specimen a lá carte Menu 621.5C : Descriptive a lá carte Menu 751.5D : A Three Course Dinner Menu 751.5E : Specimen Four Course Dinner Menu 761.5F : Specimen Five Course Menu 771.5G : Five Course Dinner Menu 771.5H : Specimen Six Course Dinner Menu 781.5I : Specimen Six Course Dinner Menu 791.5J : Specimen Six Course Dinner Menu 791.5K : Specimen Descriptive A lá Carte Luncheon 821.5L : Specimen Two Course Lunch Menu 821.5M : Specimen Three Course Lunch Menu 831.5N : Specimen Four Course Lunch Menu 841.5O : Specimen Four Course Lunch Menu 841.5P : Specimen Four Course Menu 851.5Q : Specimen Three Course table d’hôte Luncheon 861.5R : Specimen table d’hôte Dinner Menu 871.5S : The Cover 871.5T : The Order of the Cover 881.5U : Specimen Indian Buffet, Luncheon and Dinner – Vegetarian 891.5V : Specimen Non-vegetarian Buffet, Luncheon and Dinner 911.5W : Specimen Specialities in Indian Cuisine 941.5X : Specimen – Room Service Menu (Breakfast) 961.5Y : Specimen – Room Service Lunchon and Dinner Menu 991.5Z : Specimen – Chinese Specialities 1011.5Z1 : Specimen of Menu 103

LIST OF FIGURES

1.5Z2 : Specimen Wine Spirit and Cigarette Menu 1051.5.Z3 : Specimen Indian Buffet Lunch and Dinner – Non-vegetarian 1081.5.Z4 : Specimen Banquet Menu Buffet Lunch and Dinner – Vegetarian Choice 110

Menu1.5.Z5 : Specimen Banquet Menu 1141.5.Z6 : Specimen Banquet Menu 1181.5.Z7 : Specimen Banquet Menu 1211.5.Z8 : Specimen Banquet Menu – Non-vegetarian Special 1241.5.Z9 : Specimen Banquet Menu – Non-vegetarian 1271.5.Z10 : Specimen Tea Reception Menu 1281.5.Z11 : Specimen Tea Reception: Vegetarian (Special Menu) 1291.5.Z12 : Specimen Tea Reception Menu (Vegetarian and Non-vegetarian) 1292.1A : Classification of Discount 1362.2A : Calculation of Food Cost 1472.2B : Specimen of a Cost Sheet 1512.3A : A Specimen Proforma for a Standard Recipe 1662.3B : Guidelines for Converting Recipes into Serving Portions 1682.3C : Statement Showing Guidelines for Average Number of Portions from 170

Various Food Items2.3D : Technique for Determination of Menu Price 1712.3E : Approximate Portion Sizes of Foods 1732.4A : Specimen – Recipe Costing Form 1832.4B : Specimen – Recipe Manual 1872.4C : Specimen – Recipe Manual 1872.4D : Specimen – Format of a Recipe 1892.4E : Basic Steps in Dish Costing 1932.4F : Specimen of Recipe and Costing Card 1942.5A : Different Cuts of Mutton and Lamb 2022.5B : Pictorial View: Side of a Bacon 2032.5C : Pictorial View: Side of a Veal 2032.5D : Pictorial View: Carcass of Lamb 2032.5E : Pictorial View: Side of Pork 2042.5F : Percentage of Average Weight of Cooked Meat to Raw Weight Meat 205

2.5G : Formula for Calculation of Cooked Meat 205

2.6A : Specimen Daily Summary – Staff Meal Allowance 209

2.7A : Diagrammatic Presentation of Gross Profit 210

2.7B : Guidelines for Control of Gross Profit 220

2.8A : Statement Showing Five Choices of Comparators for Labour Costs 232

2.8B : Specimen Monthly Labour Cost Statement 232

2.8C : Diagrammatic Presentation of After-wage Profit 233

2.9A : Classification of Overheads 237

2.9B : Graphic Presentation of Fixed Costs 237

2.9C : Graphic Presentation of Variable Costs 238

2.9D : Graphic Presentation of Semi-variable Costs 239

2.11A : Diagrammatic Representation of Total Cost, Net Profit and Sales 258

2.12A : Diagrammatic Presentation of Selling Price 268

2.12B : Diagrammatic Presentation of Selling Price 268

2.12C : Diagrammatic Presentation of Selling Price 268

2.12D : Diagrammatic Presentation of Elements of Cost 268

2.12E : Diagrammatic Presentation of Elements of Cost 269

2.12F : Diagrammatic Presentation of Elements of Cost 269

2.13A : Differential Profit Margins 283

2.13B : Gross Profit Margin for Food Items 284

2.13C : Gross Profit Margin for Beverage Items 284

2.13D : Diagrammatic Method of Presentation of Supplement 287

2.14A : Graphic Scale for Determining Customer Check Expenditure 298

2.14B : Forced Food Cost Formula 300

2.14C : Specimen: Profit Mark-up Form 302

2.14D : Pricing of table d’hôte Menu 303

2.14E : Calculation of Selling Food Cost, Selling Price and Gross Profit of Each Dish 306

2.14F : Specimen Multiple Cost Sheet 307

2.14G : Specimen table d’hôte Luncheon Menu (Three Course) 307

2.14H : Table d’hôte Dinner Menu (Three Course) 308

2.16A : Specimen Statement of Sales Cost and Profit 322

2.16B : Specimen Monthly Comparative Percentage Statement 323

2.16C : Specimen Summary Profit and Loss Statement 3243.1A : Sequential Steps of Food and Beverage Material 3663.1B : Specimen of Bin Card 3663.1C : Specimen of Monthly Food Cost and Gross Profit Statement 3693.1D : Calculation of Cost of Beverage Consumed 3703.1E : Calculation of Beverage Cost 3703.1F : Reconciliation of Bar Stock (Based on Selling Price) 3713.1G : Reconciliation of Bar Stock (Based on Quantities) 3723.1H : Reconciliation of Bar Stock (Based on Cost Price) 3723.2A : Techniques for Preparation of Cost Flow Statement 3873.2B : Proforma of Cash Flow Statement 3873.3A : Budgetary Control and Business Policies of a Hotel 3943.3B : Proforma of a Capital Budget 3963.3C : Classification of Budgets 3973.3D : Budgetary Control Procedure in Hotels 4003.4A : Proforma of Monthly Sales Budget 4053.4B : Proforma of a Monthly Actual Food and Beverage Sales 4053.4C : Proforma of a Monthly Food and Beverage Sales Report 4063.4D : Proforma of a Production Budget 4113.4E : Proforma of an Advertising Budget 4133.4F : Proforma of a Labour Cost Budget 4143.4G : Proforma of a Budgeted Trading Account 4183.4H : Specimen of Budgeted Profit and Loss Account 4193.5A : Proforma of a Cash Budget 4323.5B : Specimen of a Cash Budget 4343.6A : Diagrammatic Presentation of Number of Customers Stayed in the Hotel 4573.6B : Diagrammatic Presentation (Pie Diagram) of Hotel’s Revenue 4583.6C : Diagrammatic Representation: Circle Diagram of Revenue of a Hotel 4593.6D : Monthly Sales Cost and Differences 4613.7A : Graphic Presentation: Break-even Analysis 4743.7B : Graphic Presentation: Effect of Decrease in Selling Price on Break-even Sales 4783.7C : Graphic Presentation of Effect of Increase in Sales Price on Break-even 4793.7D : Graphic Presentation of Effect of Decrease in Variable Cost on BEP 480

Section : I

INTRODUCTION

1.1 Food and Beverage Management1.2 Food and Beverage Costing1.3 Weights and Measures1.4 Menu Sequence and Analysis1.5 A lá carte and table d’hôte

The word ‘hotel industry’ covers all undertakings concerned with the provision of accommodation,food and beverages away from home. In addition to hotels, there are many establishments dealing withfood and beverages such as those operating strictly on commercial basis and those which aresubsidised; and outlets where catering is either the main activity (i.e., commercial restaurant) or it isthe secondary activity (i.e., transport catering, hospital catering, school-college catering). These maybe public owned or privately owned establishments. Finally, there are establishments whose marketis confined to restricted groups (i.e., hospitals) and those open to the public at large.

FOOD AND BEVERAGE FUNCTION

Food and beverage is one of the main elements of revenue in the hotel and catering industry. Foodand beverage function encompasses all the activities of the establishments which are concerned withthe provision of food, beverages and services. It does not include food and drink manufacturing andretailing. In a large-sized hotel, the individual departments that together form the food and beveragedepartment include restaurants, bars, floor and lounge service and support service areas such askitchens, cellars and stores, still room and dishwashing facilities. The activities of these departmentsmake it more complex in terms of number of employees, cost and revenues.

Food and beverage is a function of great importance and needs to be controlled by themanagement. It is estimated that food and beverage together accounted for 38% to 40% of the totalsales of a hotel. In restaurant type of operations, the only source of revenue is from sale of food andbeverages. The food and beverage function is, in fact, a system within a system. Therefore, thisfunction should always be viewed in the context of the organization in which it is situated. Over theperiod of time, there has been always changes in the technology, changes in the relative cost levels,prices, sources of supply, labour intensity and similar other matters. During the last few years, therehas been a great increase in living standards, accompanied by shorter working hours and largeholidays. There has been rapid growth in the number of business meetings, conferences andcongresses, which has increased the demand for touristic accommodation as well as the demand formore sophisticated food and beverage facilities. Moreover, the taste, habits and fashion on the onehand and popularity of youth tourism, mass tourism and domestic tourism on the other hand, havegiven birth to varied types of food and beverage services and facilities.

Food and BeverageManagement1.1

Chapter

4 Food and Beverage Management and Control

Hotels Push Table ServiceMotels Ethnic RestaurantRestaurants Speciality Houses

Coffee Shops/CafesBanqueting Walk-up ServiceConferences Fast-foodExhibitions LuncheonettesGrill Room GrillsHospital CateringBed and Breakfast EstablishmentsHotel GarnisMilk and Snack Bars Railway Catering

Air CateringTransport Catering Ship Catering

Rali-road CateringSandwich BarsKiosksDrive-inns and AutomatsDiscothequesClubsNight ClubsBarsPubsIndustrial CateringFarm House CateringRest HousesDak BungalowsTourist Home

Line CafeteriasScramble-up Cafeterias, etc.

Take-awaysCounter ServiceIns

Welfare CateringOutdoor Catering

Vending MachinesBakeries and ConfectionariesCampsStudents Mess/Boarding HousesMarriage and Wedding Receptions.

Fig. 1.1A: Classification of Food and Beverage Establishments

(Source: Hotels for Tourism Development, Dr. Jagmohan Negi, Metropolitan, New Delhi.)

Food

and

Bev

erag

e E

stab

lishm

ents

Catering

Cafeterias

Food and Beverage Management 5

Modern day food and beverage services are not confined to few and limited establishments butto a wide range of units scattered over a region. Many of these units are independent in nature andpeculiar in their behaviour. The clientele of these establishment belong to all strata of society dependingupon the types, services offered and the quality, taste and preparation of food and beverages. Someof these establishments offer accommodation as well as food and beverages facilities, whereas otherspecialise in catering facilities only. Depending upon the nature of the food and beverage facilities andtypes of services offered, these establishments may be classified as given in Fig. 1.1A.

The planning process of food and beverages involves the settings of several basic policies suchas marketing policy, defining the marketing to be catered for; financial policy, dealing with envisagedprofitability or cost constraints of the establishment; and a catering policy, defining the main objectivesof operating the food and beverage facilities; and the methods by which such objectives are to beachieved.

FOOD AND BEVERAGE MANAGER

The head of this section in a large hotel is known as food and beverage manager, who decideshow to achieve objectives and by whom. This involves analysing tasks and assigning them toindividuals or groups, who receive job descriptions. The food and beverage manager is also associatedwith producing job description and training. He is involved in staff motivation so as to move theorganisation in order to achieve the objectives formulated at the planning stage.

The manager has a controlling function. He makes a comparison between actual performance andthat forecasted at the initial planning stage and the taking of any steps to correct any deviation fromagreed objectives. The controlling is done by observation, analysis of accounting records and food andbeverage reports or by analysis of recorded statistical data. It also involves the checking of actualperformance against the budgets and forecasts. Should there be any deviations, he locates the problemareas and rectifies it and takes steps to prevent the problem occurring again.

The food and beverage manager should utilise all tools of management for proper coordinationof all the functions. An organisation chart should be produced showing the position of food andbeverage department within the context of the hotel/establishment. This chart presents graphically thebasic groupings and relationship of positions and a general picture of the formal organizationalstructure of the hotel/establishment as given in Fig. l.1B. In large-sized hotels having 300-total staffstrength, a food and beverage manager could have two or three assistants and about 70 full-time staffexcluding banquet staff. In small establishment, the owner himself is the manager of all departmentsincluding food and beverage department. He himself being proprietor would also operate the controldepartment.

OBJECTIVES

The main responsibilities and objectives of food and beverage departments are:(1) Provision of food and beverage facilities,(2) Purchasing, receiving, storing, issuing, and preparation of food and beverage for sale,(3) The formulation of an efficient control system,(4) The training, motivation and controlling, and(5) Coordinating.


Fig. 1.1B: Departments/Divisions in a Food and Beverage Establishment

FOOD AND BEVERAGE ESTABLISHMENTS

Food and beverage establishments may be classified as follows:

Hotels

‘Hotel’ may be defined as an establishment which provides food, shelter and other facilities forthe comfort and convenience of the guest, with a view to making a profit. Large, medium or small,a good hotel will provide service with a view to please the customer so as to build goodwill, and tomake the guest stay a happy memory.

An economy class hotel may provide simple food and accommodation; luxury hotel will provideseveral other extra like facilities for banquet and parties, facilities for relaxation like a swimming pool,a reading room, lounges, restaurants, bars, room service, air-conditioning, shopping arcade,continental as well as other cuisine, extensive a lá carte selections, channelled music, television setsin rooms, valet service, conference facilities, business centres, health club, etc.

Restaurants located in these hotels offer food and service according to the category of the hotel.Those located in luxury hotel, provide best of food and service and that too of specialized nature. Theserestaurants are very expensive and they exist on the principle of personalized service and personal tasteand thus, maintain the international standards. The head of the restaurant is known as restaurantmanager with a team of captain, stewards and waiters.

Motel/Motor Hotel

By their location and facilities, motels are designed to serve the needs of motorists and meet almostexclusively demand for tourist accommodation. A hotel situated on a highway may be called a motel,providing the facility of a service station, garages and food and accommodation to people travelling by road.

Food and Beverage Establishment

Food Purchaseand Storage

Food Preparation Food andBeverage Service

MainKitchen

IndianKitchen

Tandoor Bakery andConfectionary

PurchasingReceiving Storage

IssuingRestaurant

ServiceFloor

ServiceRoom

Service

LoungeService

BanquetService

BarService

PastryShop


Private Hotels/Pensions

These establishments are known as pensions in Austria, Germany and Switzerland. In Britain,these are called as private hotels, or a guest house, or a boarding house. Catering facilities are casuallyrestricted to residents, many of whom may stay for longer and such definite period as a week or afortnight, commonly reserving accommodation in advance.

Bed and Breakfast Establishments

In some countries, these establishments are known as ‘aparthotels’ and ‘hotel garnis’, andrepresent a growing form of accommodation units catering for holidays as well as business travellerswithout the service of main meals.

Self-service and Self-catering Accommodation

A growing amount of accommodation is provided in houses, flats, chalets and other units, suchas self-service and self-catering accommodation for holidays in many countries.

Holiday Camps

These are distinctive establishments with permanent building, and/or static caravans whichnormally provide entertainment and recreation facilities, catering facilities, etc., in addition to holidayaccommodation.

Holiday and Conference CentresThese are open to general public or to restricted groups, often comprise substantial facilities

which may need not be available for block arrangement.

Private Households

These are distributed throughout as a large number of very small units. They offer a substantialtotal bed capacity as a business to accommodate visitors and provide food and beverage facilities tothe resident customers.

Caravans and Camping SitesThese units provide facilities for mobile caravans. They constitute a significant accommodation

category in many holiday areas and provide catering facilities only to the participants.

Restaurants

These establishments provide food and drink generally at high price with high level of service.(1) According to the Type of Service:

(i) Waiter service(ii) Self-service

Waiter service restaurants have been traditional and will probably always remain popular. Theserestaurants could be further be divided into first class and popular priced restaurants. The first classrestaurants because of the extent of the menu, the highly skilled staff and the standard of service, servedelicious rich food in luxurious surroundings and charge accordingly. The popular price restaurants


serve simple menus at moderate prices. The staff requirement of the two kinds of restaurants will becompletely different; whereas the customers in popular priced restaurants may expect the waiterserving them to be occupied with as many as a dozen other covers, the guest in the first classrestaurant will have waiting on him no less than four or five persons, including the station waiter, thestation head waiter, the clearing waiter, the wine butler, the wine waiter, etc.

Self-service establishments are gradually gaining popularity. It is being put to effective use incafeterias, canteens, dining halls, drive-inns, etc.

(2) According to extent of the Menu Offered:(i) Haute cuisine restaurant serving elaborate menu, and(ii) Light snacks.

Grill Rooms

The present-day grill rooms are the later off-shoots of the hotel and catering industry. They owetheir existence largely to the travelling tourists who find it burdensome to dress formally for dinner.The grill rooms, therefore, provide excellent meals, long or short, without making any demandsregarding formal dress. Grill rooms could be quite, luxurious, offering excellent service. The staff ofthese grill rooms is of highly skilled nature as far as the preparations are concerned.

Counter-services

Counter-service units are managed by supervisors with some waiters/helpers on the counter. Inthis type of service, generally, a certain quantity of food is prepared or finished in front of the customerwith the help of a back-bar unit. Ready-to-use items are used to speed up service. This type of serviceis getting popularity in India. Counter-services are most suitable and very popular in departmentalstores, railway stations and airline terminals.

In restaurants featuring counter-services, soups, sandwiches, hot dishes, desserts and excellentcoffee is served. Food is reasonably priced. This type of service allows rapid turnover because of thelimited time available with the patrons. An excellent volume of business can be achieved even thoughthe average check is less than in the dining room. Covers are usually laid on the counter to receivethe customer, the menu is presented to him as he sits down and an a lá carte type of order taken andserved. The atmosphere is more intimate and relaxed. The workplace behind the counter is limited.Each waiter can serve 8-10 covers. During service, it is most important that the butter, salt, pepper,sugar, cream and ketchup should be within easy reach of the customer. Checks should be made outand placed on the counter immediately after the last item has been served, the waiter collecting thecash himself, unless the duty is assigned to someone else.

The counter is kept clean and ready to receive any customer. The used tableware should becleared away as soon as possible. Soiled dishes be kept unsighted, especially for the customers whomust take the vacant seats.

The counter type of food service may seem less pretentious, but it enjoys wide popularity. Thekey note of this type of service is simplicity, and this combined with quality form a profitablecombination. Counter-service in some restaurants is not limited to simple menus only but may be veryelaborate in both menu and service.


The establishments offering counter-service are:(1) Restaurants offering both table and counter-service, but with greater emphasis on the

counter-service,(2) Counter-service with limited menu,(3) Drive-inns without waiter service, and(4) Takeout service to nearby offices, stores and apartments.

CafeteriasThe cafeterias are essentially a self-service restaurant offering speedier service at a lower price.

Service personnel are eliminated and since the customer helps himself, there is no delay in service.The incharge of the cafeteria along with some helpers manages these restaurants. These cafeteriasprovide the added opportunity to the customers of seeing the food they are buying.

In cafeterias, two factors need constant attention and frequent appraisal, viz., the quality of foodand the manner of service. The cafeterias having a lower range of prices will have some clientele whodo nothing to better the atmosphere. The staff partly because of the indifferent clients, and partlybecause of absence of tips, are likely to develop an indifferent attitude to the customers.

There are two types of cafeterias:(1) The Line Cafeteria: The customer picks up the empty trays at one end of the counter,

walks along it in a queue, passes glass cases containing the cooked food, putting into histrays the items he wish to have. At the end of the counter, a food checker calculates thetotal amount and the customer pays him. He then takes his tray on a vacant table, eats hisfood and leaves. The service in this method can be delayed if any one customer in the queueis undecided.

(2) The Island System or Spot Service Cafeterias: In these establishments, the items servedare classified and each group of item is served from a counter separated from the other. Anycustomer wishing to have something in a hurry can now have at least something from thecounter having the minimum number of customers. However, more staff is necessary forisland services, and so the labour cost is increased. Labour costs are lower in cafeteriasystem because no staff is required for table service, only a few clearing waiters arenecessary to keep the table clean. The customer has already taken his crockery and cutleryfrom the counter. In all type of cafeterias, the cutlery (a knife, a fork and a teaspoon) isfolded neatly in a serviette and kept on the counter being placed after the tray rack and theplates. A plentiful supply of clean linen and silver is essential for the smooth running of abusy cafeteria.

The arrangement of the food stations can vary with the establishment. Some arrange it in the orderof their menu. Other may arrange them almost the opposite way. In this case, it helps to push the sweetson to almost every customer, while some of them may not have taken a sweet if they had come acrossit after selecting the main dish. The display of food with easy-to-read signs speeds up service and helpavoid unnecessary waiting in the queue. Food on the counter must be arranged and not merely deposited.The individual portion should be of even sizes, and proportioning is essential.

Cleanliness is of utmost importance in the drinking room area as well as the counters and in thepreparation areas. A sufficient number of clearing waiters should be on duty, not only to keep the tables


clean but also to help them with any odd requirements, such as openers for proprietary drinks. Traysand crockery must be constantly replenished on the racks and counter assigned to them. Simplicityof service, combined with elegance in operation, can go a long way to making cafeteria operation asuccess.

Canteens

The head of the canteen is known as canteen manager. The cafeteria system has been found tobe popular in canteens, where large number of customers have to be served, the multi-point or islandservices can be used to advantage, thus eliminating the long queues whose pace is often dictated bythe indecision of one or two persons. In the multi-point system, the menu of the day is first writtenon a large board which can be easily read from a distance. The price of each dish is marked on theboard. The service is so divided that various counters dispense a certain number of specific dishesand one board stating what is available at any particular counter reserved for the dispense of soups,another for main dishes, another for sweets and yet another for beverages. However, on thesecounters, nothing is on display, and service is through service windows of hatches.

The payment of bill is to be made with the exact amount in cash or with the coupons ofappropriate value already purchased from the separate counter. No change being given at the servicewindow. This system is good where speed and service is essential, but involves pre-plating to a verylarge extent.

Milk and Snack Bars

These two establishments are somewhat similar to each other, the milk bar being probably olderthan the snack bar, having begun as a speedy service of milk in its various forms, viz., hot and coldmilk shakes, various ice-creams, sundees, etc. Today, these two establishments serve identical menus,comprising tea, coffee, soft drinks, sandwiches, hamburgers, patties, pastries, etc.

Stools are provided at the serving counters, on which are displayed the provisions for sale. Otherpatrons may stand around, placing their cups and plates on shelves. Usually, the number of tables islimited and their size small. Each customer at the counter requires two feet of space so that 30-footcounter will seat only 15-17 persons, and if they stand there for a very long time and prevent othercustomers from being served, the takings are adversely affected. Space for customer to draw off is,therefore, of the most importance. It is often not possible to allow comforts of chairs and tables. Thenormal practice is for all free wall space to be provided with eating shelves and where possible forstand up eating shelves or table to be provided in the open or middle part of the floor.

Milk bars and snack bars differ from the cafeteria in that the cash is directly paid to the assistantserving the customer with the food and beverages.

Drive-inns

Basically, a drive-inn consists of an open or closed enclosure with a parking space for a certainnumber of cars and a counter for the service of beverages at the entrance. As a car enters the drive-inn, the order may be taken, and either served there and then or served a few minutes later by a waiter.Dispensable crockery and cutlery (usually of stiff paper) is used. In a drive-inn cinema, a few hundredorders may be served in a five or ten minutes intermission. Coupons may be sold beforehand and allpre-plated. In the short intervalm then only the coupon and food are exchanged. The customers eatin the comfort of their cars and discard the plates after their use.


Bars

The bar is generally a counter with bar stool, arranged on one side and a few low tables and chairsplaced around the room. A few tables of the conventional 30" height may also be arranged forcustomers who intend to have a meal, but the menu may be restricted in choice.

Clubs

These establishments are formed by a group or class of people belonging to specific categorywith some common objectives. The various types of club are such as, working women club, politicalparty club, social club, sporting club, restaurant club, private exclusive club, etc.

A club is a place where members can spend sometime in relaxation in pursuing a hobby and inmeeting people. Clubs can be residential as well as non-residential. Both provide the same facilities.Generally speaking, apart from the fact that the residential clubs also offer accommodation usually fora limited period to members and their guests, facilities provided by the club may include sports, bothindoor and outdoor, libraries, swimming pools, social activities, social work, pursuing a specifichobby, etc. Membership may be restricted to certain class of society. A club may also offer creditfacilities like the Diners Club.

Night Clubs

For purpose of entertainment and recreation, night clubs are very popular. A night club is anestablishment which provides entertainment in the form of cabarets, floor shows, etc., and thefacilities of a dance floor and music with limited or exclusive menu which includes the sale of alcoholand tobacco. These clubs are generally open late into the night.

Discotheques

Most popular among the youth are the discotheques. The word ‘discotheque’ means a library ofmusic. In common usage, however, this word has come to represent an establishment where music isplayed, live and/or recorded; and a dance floor is provided, where those interested can come and dance.Other features vary with the establishment, like the decor, the lighting effect, sound effect, the extentof menu, etc. The menu is generally limited offering snacks and beverages. Discotheques generally openin the evening and remain open late though this is not a hard and fast rule.

Fast Food and Take-aways

These units are concerned with the preparation and service of food and beverage quickly forimmediate sale to the customers for consumption either on or off the premises. These are mostly foundin the high streets of most towns of today. Their special features are:

(1) These units are around:(i) A product, e.g., hamburgers(ii) A range of products, e.g., fish(iii) Products of a country, e.g., Chinese, Indian, Mexican, etc.

(2) These units are owned by large chains or franchised.(3) The product is well marketed.(4) The pricing of items is within a fairly distinctive known price band.


(5) The convenience type of commodities are used such as frozen chips, concentratedbeverage, syrups, etc.

(6) Use of partially or fully automated method of production.(7) Simplified and basic methods of food service.

Function CateringThe function catering may be defined as the service of food and beverages at a specified time

and place, for a given number of people, at a known price. Examples of such catering are:(1) Wedding(2) Dinner dances(3) Business functions:

Meetings Conferences Working lunches

(4) Outdoor catering at a show or exhibition(5) Christmas function(6) Retirement parties(7) Fund raising events(8) Banquets(9) Exhibition, etc.

Welfare CateringWelfare catering is a very sophisticated and delicate aspect of catering industry. It may be defined

as the function which are usually not organised on a purely profit basis but rather to serve the specificgoal of an organisation. It includes all the welfare food and beverage establishments in which theprofitability of the catering facilities is not the only outlet’s primary concern. The main purpose ofthese establishments is the provision of food and beverages to people through social needs, primarilydetermined by an authority.

Welfare catering may be classified as:(1) Institutional Catering

School Catering College Catering Industrial Catering

The Services: Army, Navy, Air Force Police, Fire Service Government Departments Prisons Hospital Catering

(2) The Employees Catering.


Hospital CateringThis form of food and beverage service in hospitals and nursing homes is different from other

catering establishment. The most common practice in large hospitals and nursing homes is to sendprepared food to the service pantries on the various floors where it is arranged on trolleys and traysand carried to the patients’ rooms. Cold foods may be served to the patients 20-30 minutes before theactual service of meals. Hot food is taken from the main kitchen to the pantries in heated food cases,a few minutes before the actual service. Dishes, trays, etc. are washed and stored in each pantry.Many small and large hospitals have central tray service, i.e., all the trays are set up in one place andsent directly to the patients’ room. Some hospitals have dining rooms for accommodating patients. Thestaff are served in the cafeteria.

Transport CateringIt includes that sector of food and beverage establishment which makes provision of food and

beverages to people who are on the move. Transport catering could be classified as:(1) Railway Catering(2) Airline Catering(3) Ship Catering/Marine Catering.

Railway CateringRailways are presently providing facilities of waiting rooms, restaurants and dining cars. In many

countries, railways have even gone into hotel operation, especially in large cities. Railway catering maybe divided into two major areas:

(1) Terminal Catering, and(2) In-transit Catering.Terminal catering comprises bar, self-services and waiter services restaurants, fast food, and

take-away units supplemented by vending machines, dispensing hot and cold foods and beverages.In-transit catering consists of restaurant cars service, and buffet service.

The establishments like the restaurants or the hotels are the same whether they are operated bythe railways or by any other entrepreneur, but dining car service presents its own problems. Theseare mainly the shortage of space, inefficient control of incoming dust and smoke, low paid staff, andlong duty hours leading to poor employee-employer relation, small working space both in kitchen andservery, etc.

While most of the food required en route is taken on board at the start of the journey, certainitems are picked up at various points on the way. All food used must be subjected to strict checkingfor quality and stored in the most hygienic conditions. Crockery and cutlery must be washed properly.The railway will do well to install dishwashing machines in their dining car kitchens.

Airlines CateringThe technological development in the field of aviation has totally revolutionized the catering

facilities in air catering. Airlines have to provide food and accommodation to passengers in transit.Whereas passengers are stopped over at the best hotels in the city when they are making a scheduledstop-over at the airlines expense or when a flight is unduly delayed, thus automatically taking care ofthe guests’ comfort. The problems faced by the catering personnel are how to provide delicious, and


wholesome food to passengers in flight. This is done by preparing all food in flight kitchens on theground, or getting the food cooked by hotels under contract, freezing it and reheating the food in flight.The reheating of food is now being done by most of the major airlines by the use of microwave ovensin which very high frequency waves heat the food in seconds by inducing very high frequencymolecular motion within the food. The menu for the first class and economy class passengers aredifferent, and first class passengers are also served wines free of any additional charge.

The food and beverage portions are highly standardized with meal portioned into plastic trayswhich are presented to passengers and from which they eat their meals. Disposable cutlery, napkins,etc., are used which reduce the facilities for washing up and cut down on breakage and wastages.In some cases, there is no portion control, service is from a gueridon trolly. Food is portioned in frontof the customers and garnishing, slicing, etc., added according to their requests. The crockery usedmay be bone China with fine glasses and cutlery.

Like railways, air catering may also be classified as terminal catering and inflight catering ortransit catering.

Ship Catering/Maritime CateringShip catering has its own rich tradition. It is a branch of catering with a charm of its own because

a ship may take anything from a couple of days to a fortnight or more to reach the next port of call.The result is that large quantities of food and drinking water, alcohol, etc. must be carried on board.Sea or marine catering varies from the provision of food and beverage on the short route ferries to thelarge cruises or passenger lines. A ship carrying a thousand passengers on a ten-day voyage may carryas much as 6,000 lbs of butter alone, other commodities being on a similar scale. The catering personnelfor a large liner may number from 65-68% of the total staff on board. There may be two kitchens, onefor staff and another for the passengers and there may be separate dining rooms for first class and restof the passengers. In addition, there may be a private dining room maintained for the captain.

Popular CateringThese establishments provide food and beverages generally at low/medium price with limited level

of service. It includes: (1) Cafes(2) Pizzerias(3) Whimpy(4) Grills(5) Special Coffee Shops(6) Little Chefs(7) Steak Houses.

Leisure AttractionsProvision of food and beverage to people engaged in another leisure pursuit is the objective of

these. It includes:(1) Theme Parks(2) Galleries(3) Theatres(4) Airline Terminals.


REVIEW AND DISCUSSION QUESTIONSQ. 1. Explain the term ‘food and beverage’. Describe the role of food and beverage in the tourism and

travel industry.Q. 2. Write notes on:

(i) Food and Beverage Manager

(ii) Objectives of Food and Beverage Department(iii) Restaurant Service.

Q. 3. How will you classify the food and beverage establishments? Explain different types of food andbeverage establishment by giving suitable examples.

Q. 4. Explain the following:(i) Hotel (ii) Motel

(iii) Restaurants (iv) Cafeteria

(v) Discotheques (vi) Fast Food Operations(vii) Airline Catering (viii) Maritime Catering.

Objective Type Questions

Q. 5. Answer the following questions:(i) In addition to paying attention to good working habits, it is desirable:

(1) To cultivate the right attitude to work(2) To take ‘short-cut’ and finish early(3) To work as far as possible, irrespective of result

(4) To adopt an attitude of not accepting advice(ii) State four reasons why catering has developed in this country:

(a) ................................................................................................................................................(b) ................................................................................................................................................(c) ................................................................................................................................................(d) ................................................................................................................................................

(iii) Name two people who did much to create high standards in the Indian hotel industrybefore 1947.

(iv) Give three examples of situation where large number of people need to be served foodat the same time.

(a) ................................................................................................................................................(b) ................................................................................................................................................(c) ................................................................................................................................................

Q. 6. Answer the following questions.Good supervision is the effective way of:

(i) 1. m....................................................................................................................................................

2. m....................................................................................................................................................3. ......................................................................................................................................................


(ii) A good supervisor

(a) Creates problems(b) Makes problems(c) Anticipates problems

(d) Causes problems(iii) Tick those qualities which an effective supervisor needs:

(a) Good communicator(b) Understanding of people(c) Impetuous

(d) Possess technical knowledge(e) Tactless

(f) Motivator(g) Disciplinarian

(h) Organising ability.Q. 7. Answer the following questions:

(i) What points affect the organisation of the kitchen?

(ii) State four responsibilities of the Head Chef or Head Cook.(a) ................................................................................................................................................

(b) ................................................................................................................................................(c) ................................................................................................................................................(d) ................................................................................................................................................

(iii) What is the French equivalent for the Second Chef?(iv) In a traditional organisation, what were the responsibilities of the:

(a) Larder Chef?(b) Pastry Chef?

(c) Sauce Chef?(d) Relief Chef?

(v) What does the word ‘commies’ indicate?

(vi) Give a definition of entrees.(vii) What is the name given to the Chef responsible for entrees?

(xiii) Which parties cooks the grilled and deep fried food?(ix) What is the French name for the Fish Cook?(x) What does the aboyeur do?

(a) Acts as a toast master(b) Calls out the order

(c) Carves the joints in the room(d) Looks after the still room.


(xi) What are the advantages of an operation where the kitchen is on full view to thecustomers?

(xii) What effects have the continually increasing costs of space, equipment, maintenance,fuel and labour hand on the organisation of the kitchen?

Q. 8. Fill in the blanks:(a) For purchasing commodities, as ...............k................ of all commodities is essential.

(b) Which guide to purchasing should be followed?(a) The cheapest is the best

(b) Compare quality with price (c) The clearest is always the best (d) The best quality is the cheapest.

(c) List ten points which assist in an efficient buying of food:(a) ................................................................................................................................................

(b) ................................................................................................................................................(c) ................................................................................................................................................

(d) ................................................................................................................................................ (e) ................................................................................................................................................(f) ................................................................................................................................................

(g) ................................................................................................................................................(h) ................................................................................................................................................

(i) ................................................................................................................................................(j) ................................................................................................................................................

(d) The golden rule to use when considering portion control is a

f .......................... p..................... for a f .......................... p .......................(e) Name six equipment that assist portion control:

(a) ................................................................................................................................................(b) ................................................................................................................................................

(c) ................................................................................................................................................(d) ................................................................................................................................................(e) ................................................................................................................................................

(f) ................................................................................................................................................Q. 9. State ‘true’ or ‘false’

(a) The caterer who gives the customer value for money together with the type of food thecustomer wants is well on the way of being successful?

(b) Finding the food costs helps control costs, prices and profits.(c) One costing system will suit any type of catering establishment.(d) Sausages are obtainable 12, 16 or 20 to the kg.


(e) Better quality food usually gives a better yield than inferior quality food.(f) An efficient food cost system will prevent waste and stealing.

(g) The aim of menu planning is to give the customer what he wants, not what the caterer thinkswhat he wants.

(h) The variety and number of dishes on the menu does not affect the organisation of thekitchen.

(i) Delegation is an important aspect of supervision.

Documents

Food and Beverage Management and Control