The Food Service Industry Industry ( Industri Jasa Boga) Week 6 Matakuliah: V0162 - Pengantar Industri Hospitality dan Pariwisata Tahun: 2008

The Food Service Industry Industry (Industri Jasa Boga)

Week 6

Matakuliah : V0162 - Pengantar Industri Hospitality dan PariwisataTahun : 2008

Bina Nusantara HO@0808

Subject

• Basic elements of food and beverage operations (Elemen-elemen pokok usaha/ divisi jasaboga)• Menu development (Merancang menu)• Selling (Strategi penjualan)• Styles of food service (Ragam cara penyajian makanan)


The Food Service Industry Week 6

Objectives:On completion of this lesson, the students will be able to:- define the basic elements of food service

operations- understand the important factors in developing

a menu and types of menu- explain styles of food service- explain the strategy of selling


SERVING

SELLING

PRODUCING

ISSUING

STORING

Basic Elements of F&B OperationsWeek 6

RECEIVING

PURCHASING


QUANTITY

FOUR CRITICAL ISSUES IN PURCHASING

QUALITY PRICE

SPACE

PerishablesNon

perishables


QUALITY

PerishablesNon

perishables

Those foods that will keep for only short periods of time

before they begin to lose theirquality

(Meat, fish, fruit, vegetables,etc)

Those foods that will keep for for extended period

before spoiling(Cans, jars, bags, bottles,

boxes, etc)


IN SUITABLEQUANTITIES

FOUR PRIMARY GOALS IN PRODUCING

OF APPROPRIATEQUALITY

IN A TIMELY MANNER

WITH MINIMAL WASTE


Sales HistoriesWeek 6

• Records of the number of customers served during past periods and the number of portions sold of each menu item

• The data may be obtain from a cash register, a computerized management program or manual means

What is the purpose of SALES HISTORIES?


Production SheetsWeek 6

• A list of menu items that will be prepared for a specific day or meal period, along with the amount of each item for production personnel to prepare

• Some production sheets will also indicate particular recipes to be used in preparation


Standard RecipesWeek 6

• A recipe that has been established as the correct recipe to use each time a given item is prepared

• Standard recipes insure that menu items will be prepared the same way each time, using the same ingredients, proportions and methods


Selling Week 6

SALES-ORIENTED MENUS

To help sell food and beverage products, F&B Operators often use:

VISUAL SALES MATERIALS

PERSONAL SELLING


Sales-Oriented MenuWeek 6

• A menu is a list of the items offered for sale in a food or beverage enterprise

• A good menu is much more than a simple list of F&B items for sale. It is a sales tool that will influence customers’ orders and the dollar amounts they spend


Selecting which food/beverage items to

include

Some of the Important Considerations in MenuMaking are:

Determining the bestlocation for each

category/ item

Writing sales-orienteditem descriptions

Making numerous artand designdecisions


Seven Principal Considerations in Menu Development

Week 6

• Product Suitability• Product Variety• Ingredients Availability• Staff time and Capability• Equipment Capacity• Product Salability• Item Profitability



Week 6• Product Suitability

– Refers to the need to see that each item on a menu is suitable for the clientele, the time of the day and the season of the year

• Product Variety– Menu should include a sufficient variety items to attract the

greatest possible number of customers

• Ingredients Availability– All restaurants must limit their menu items to those that are

available in the marketplace



Week 6• Staff time and Capability

– Staff skills Vs menu prepared and produced• Equipment Capacity

– Must be suitable with the menu items offered• Product Salability

– To location of items on menu will greatly influence their sales appeal. Food service operators should put menu items in such a way as to capture the customer’s attention quickly

• Item Profitability– One measure of profitability is the difference between the

selling price of an item and its food cost – the cost of the ingredients in that item.


Visual Sales MaterialsWeek 6

• Visual means for increasing food and beverage sales:– Small signs, colorful pictures,

tent cards, printed items for tables, posters on walls or windows, visual displays of dessert on a cart, lobsters in tanks, rack of wine bottles


Personal SellingWeek 6

• Servers are trained to do more than simply take orders for F&B products

• They are the sales force of the establishment and have the potential to influence the number of sales and the particular items sold


Styles of FoodserviceWeek 6

• American Service• Russian Service• French Service• English Service• Cafeteria Service• Buffet Service• Takeout/Delivery Service• Room Service


THANK YOU AND HAVE A GOOD DAY

Documents

The Food Service Industry Industry ( Industri Jasa Boga) Week 6 Matakuliah: V0162 - Pengantar Industri Hospitality dan Pariwisata Tahun: 2008