1. PREPARED BY: SHEILA C. CABALQUINTO
FOOD & BEVERAGE
MANAGEMENT

2. PRODUCTION
It is crucial to produce food and beverage products that conform to quality
standards. Excellent service, an inviting ambience, and clean surroundings
cannot overcome the negative effects or improper or ineffective production
procedures.
Quality is a constant concern. Mangers must define quality standards for
each product. Then they must supervise and evaluate to ensure that
standards are met. Personnel must be trained to follow standard
procedures. Quality standards must be incorporated into production
activities through standard recipes, purchases specifications, and proper
tools and equipment.

3. PRODUCTION
PLANNING
Production planning is the first
step toward providing food & beverage experiences that meet
or exceed guest expectations. Operations of all sizes need to
plan for production in order to have food and beverage,
personnel, and equipment available when needed.
Production planning should always be tailored to the needs of
the specific operation. In small operations, the manager alone
may plan for production. In large operations, production
planning is a formal task undertaken at regularly scheduled
production meeting attended by various personnel.

4. PRODUCTION
PLANNING
The primary task of planning is to determine the quantity of menu
items to be prepared.
Many operations use sales history records to estimate
production’s needs. These records indicate for each dates the
total meals served, the number of portions of some or all
menu items served, the weather, and special events or
activities.
Lodging operators often use occupancy levels to estimate the
number of guests that hotel restaurants might expect.
Many large food & beverage operations take information
generated from sales history records and expand it into
master food production planning worksheets, which show
production personnel the exact number of portions needed
each day.
Some operations have computerized forecasting capabilities

5. PRODUCTION PLANNING
Production planning meetings serve other
purposes as well. For example having
estimate of the number of meals to prepare
makes it possible to schedule labor and equipment. There are special
events such as banquets or other catered functions scheduled for future
dates you will need to plan, communicate, and coordinate to ensure that
no problems result.
As a result of planning, there is a greater likelihood that resources are not
over-under-utilized as activities are undertaken by different departments
effective planning minimizes potential problems.

6. FOOD PRODUCTION
Food production comprises a number of functions that may be performed in one or
more types of kitchens. The number of functions and the type of kitchen or
kitchens depend on the characteristics of the specific operation-large or small,
cafeteria or table service, limited menu or extensive menu, and so forth. Typical
major functions include preparing cold foods cooking, baking and preparing
beverages. Each of these major functions encompasses other functions and has
many applications.. For example, there are many types of cooking for many types
of foods. Cooking methods can be broadly categorized as moist heat and dry
heat. Moist heat methods require water or another liquid (boiling, poaching,
simmering, steaming, and stewing). Dry heat methods require hot air or hot fat
(baking, roasting, broiling, barbecuing, grilling, griddling, and frying)
FOOD PRODUCTION
PRINCIPLES
We cook or otherwise prepare food for several reasons:
1.- to develop, enhance or alter flavor.
2.- to improve digestibility .
3.- to destroy harmful organisms.

7. Therefore, food should be prepared according to basic principles. These include, but are not restricted to,
the following:
Begin with quality food, which is not necessarily the most expensive.
Make sure food is clean.
Make sure food is properly handled.
Use prepares seasonings.
Use the right preparation techniques and equipment.
Follow up standard recipes.
Don’t cook in quantities that are larger than necessary Serve food as
soon as possible after preparation.
Serve hot food and cold food cold.
Make every presentation something special.
Never be satisfied with a mediocre product. Always try to make it perfect.

8. KITCHEN ORGANIZATION

10. CONTROL DURING FOOD & BEVERAGE
PRODUCTION
The primary concerns of managers during food & beverage productions are:
A.- to make quality ingredients available for food & beverage production.
B .- to ensure that quality requirements are met.
Some control activities to preserve quality and maximize food production efficiency
include the following:
1.- require that all standard cost control tools ( standard recipes, standard portions
sizes, etc.) be used.
2.- make sure that weighting and measuring tools are available and always used.
3.- ensure that only the amount of food actually needed for production issued.
4.- train personnel to constantly comply with required food production procedures.
5.- minimize wasted food.
CONTROL DURING FOOD & BEVERAGE PRODUCTION
6..- monitor and control employee eating/drinking practices.
7.- make sure that items taken out storage but not used are put back in secured storage areas.

11. 8.- inspect and approve items to be discarded because they spoiled in storage or weren’t properly
prepared.
9.- maintain production records; use them for revising quantities of items to be produce in the
future.
10.-analyze sales and production records to determine how much income each menu item is
generating.
11.- study and resolve production bottleneck.
12.- study systems for managing equipment, layout and design, and energy usage. Implement
procedures to reduce costs without lowering quality standards.
13.- make sure that labor-saving convenience foods or equipment items reduce labor costs.
14.- recruit, train, and schedule personnel who are genuinely concerned about preparing and
offering high-quality products that meet the properly standards.
FOOD AND BEVERAGE SERVICE
Food and beverage service is the culmination of the planning and
production processes. It centers on the guest – more specifically, on
providing and enjoyable experience for the guest. Food and beverage
service is a complex subject, comprising a wide range of characteristics
activities and procedures. Characteristics include such things as the

12. type and size of the operation, the type of service it offers, and its
ambience or atmosphere. Activities include transferring food and
beverage products from production personnel to serving personnel,
serving the guests, clearing the table, and so on. Procedures to carry
out each activity should be standardized so that guest’s expectations
can be met or exceeded time after time.
FOOD AND BEVERAGE SERVICE
Food and beverage servers are key personnel. Servers represent
the operation to the guests. Servers interact more frequently
with guests than do other employers, so the responsibility of
providing and enjoyable experience for the guests in large part
with them. In many ways, and operations reputation and
financial success depend on its service staff.

13. TYPES OF SERVICE
There are many different approaches to serving food. An operation should
use a service style – or a combination of service styles- that best
satisfies its guest’s wants and needs.
Tablet service

14. Traditional table service provides service for guests who are seated at
tables. Servers bring food and beverage to the guests. The servers or
others service personnel are also responsible
for clearing and resetting the tables.
There are for common styles of table service:
American, English, French, and Russian.
TYPES OF SERVICE
American service is the most frequently used service style. It
has many variations, but the variations usually have these
steps in common:
1.- servers take guests orders after the guests are seated.
2.- orders are given to the kitchen where food is prepared and portioned onto plates.
3.- plates are brought to the table by the server and presented to the guests.

15. TYPES OF SERVICE
English or family service is, for many guests, much like service at
home. That is quantities of food are placed in bowls or on
platters to be passed around the table. The food is brought to
the table by servers who present the food to the guests.

16. TYPES OF SERVICE
French service is used in some dining rooms featuring gourmet foods and an
elegant atmosphere. A characteristic of French service is that many food items
are partly or completely prepare at tableside. Food for preparation may be
brought to tableside on a cart with some type of heating unit, some types of
steaks, desserts and drinks, and salads are some popular items that are
prepared in this manner. French service requires experienced employees.

17. TYPES OF SERVICE
For buffet service, foods are attractively arranged on platters that are placed on
large tables so that guests may serve themselves. Sometimes, a separate
table is used for each course. Plates, flatware, and other necessary items are
conveniently located. Some restaurants offer only buffet service. Some offer
buffets part of the time; table service operations may have special buffets on
weekends and holidays.

18. TYPES OF SERVICE
Cafeteria service in most cafeterias, guests advance through serving lines,
selecting their food items as they go. The most expensive or hardest-to
serve food items are usually portioned by service staff. In some operations,
however, cafeteria service is similar to buffet service; guests help
themselves to items on displays. Traditionally cafeterias have required
guests to enter the serving area, move along a straight line serving counter,

19. and pay for their meals at the end of the counter or as the
y exit the dining room.
OTHER TYPES OF SERVICE
Table service, buffet service, and cafeteria service are just a few of the most
common approaches to food service today. Fast food, deli service, counter
service is among the others.

20. A LA CARTA BUFETTE DOMICILIO

22. FOOD & BEVERAGE TYPES OF SERVICE