FOOD & BEVERAGE MANAGEMENT BTR102

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Study, Learn and Work in the Food Service Industry

  • Start a business, get a job, or increase your value to your employer
  • Food service is a business that has changed a lot; and will probably keep changing. Despite change; everyone needs to eat, will always need to eat, and that one fact alone guarantees that there will always be work, business and career opportunities in the food services industry.
  • This course can be your entry point or a boost to your prospects, if you are already involved with food services.

 
The organisation of work in the kitchen will depend on the type and size of the operation, and the ratio of semi skilled or unskilled to skilled workers being used (maybe 1:3). Mechanisation and the use of convenience foods have altered jobs in the kitchen significantly, and shrinking profit margins require more efficient and profitable working. It is therefore very important to train and develop staff (succession planning) not only in technical skills but also in supervisory and management skills.

It is essential to control materials (now an increasing cost factor in receipt), storage, preparation, cooking and service, and the elimination of waste. Quality control is practiced on a more sophisticated basis, and standardised operational instructions call for precise menu production to consistent standards.

 
 
COURSE STRUCTURE
There are 9 lessons in this course, as outlined below:
1. Human Food and Nutrition
Introduction
Quality of ingredients
Range of ingredients
Cooking methods used
Eating
Major food groups
Carbohydrates
Fats
Proteins
Grains
Vegetables
Vitamins and minerals
Food allergies
Terminology
Weight and energy conversions
Resources
Networking - for restaurant managers, food industry employees
2. Cooking
Nutritive value in cooking and processing
Cooking different types of foods
Meat
Fish
Milk
Plant foods
Effect of cooking methods on nutrients
Baking
Blanching
Braising
Grilling
Poaching and boiling
Pressure cooking
Roasting
Sautéing
Steaming
Preparing vegetables
Benefits of cooking
Preserving nutrient value in food
Managing different nutrients -heat sensitivities, etc.
Canning and pasteurisation
Homogenisation and pasteurization of milk
Freezing
Dehydration
3. Kitchen and Food Management
Effect of cooking on nutrition
Managing food contamination
Contaminants during food processing
Pathological contamination
Preventing food poisoning
Food laws and labelling
Labelling
Dating
Special purpose foods
Ethics of food additives
Allergies, sensitivities and poisoning
Common food allergies
Kitchen design
Equipment design
Criteria for selecting equipment
Equipment inventory
Managing a freezer
Preparation areas
Vegetable preparation
Salad preparation
Meat preparation
Fish preparation
Pastry preparation
Cooking area
Central range
Convection ovens
Microwave oven
Cleaning area
Waste disposal
Food service equipment
Food service management
Traditional kitchen staff roles -types of chefs, divisions of larder, pantry, tournants etc
Menu and production planning
Types of production - A la Carte, Table d'Hote, Call-Order, etc
Activities in cook-freeze operation
4. Planning A Menu
Needs of special groups
School children
Adolescents
Expecting mothers
Nursing mothers
The elderly
Immigrants
Vegetarians
Menu planning
Assessing diets
Assessing your own dietary intake
A typical diet at a residential school
Plate waste
Assessing plate waste
Diet formulation
Food additives
Preservatives
Additives for enhancing appearance and colour
Flavouring agents
Sweetening agents
Emulsifying agents and stabilisers
Anti caking agents
The menu
Planning
Types of menus
Menu composition
Beverages
Wine and alcohol lists
Non alcoholic drinks
5. Alcoholic Beverages
Wine
Common white grape varieties
Common red grape varieties
Wine processing
Fortified wines -sherry, port, marsala, maidera, vermouth.
Beer
Types of beer
Beer tasting and characteristics
Spirits - Brandy, Whisky, Gin, Rum, Vodka
Liqueurs
Liqueur coffees
6. Tea, Coffee and Non-Alcoholic Beverages
Water
Providing water
Soft drinks
Fruit juices
Non alcoholic cocktails
Coffees
The coffee blend
Grinding coffee
Making coffee
Problems with coffee
Non alcoholic coffee substitutes
Teas
Specialty teas
Green tea
Common herb teas
7. Scope and Nature Of Catering Services
Vending machines
Popular catering
Hospital catering
Airline catering
Function catering
8. Personnel Management
Reservations and bookings
Reservation systems
Direct or indirect reservations
Contracts
Cancellation procedure
Refund policy
Basic waiting tequniques
Holding a Service Spoon and Fork
Carrying Plates
Using a Service Salver
Using a Service Plate
Carrying Glasses
Carrying Trays
Using a Waiter’s Friend
Interpersonal skills
Addressing customers
Dealing with complaints
Staff recruitment
Advertising a position
Interviewing
Training staff
Different ways of learning the job
Self esteem and motivation
Assessing training needs
9. Management Of Catering Services 
Restaurant marketing
Feasibility research
Competitive analysis
Market analysis
Financial analysis
Advertising and PR
Food purchasing
Purchasing methods
Tendering
 

AIMS

  • Explain the role of different food types in human health.
  • Understand the alternative cooking processes, in order to make appropriate decisions about the cooking of different foods
  • Manage the provision of kitchen facilities, and the handling of foodstuffs (including food storage and preparation), in order to maximise efficiency, hygiene and service with the restrictions of facilities available.
  • Plan menus or list of food products for sale, appropriate to different situations.
  • Manage the provision of alcoholic beverages appropriately, in different situations
  • Manage the provision of non-alcoholic beverages appropriately, in different situations.
  • Describe differences in appropriate management for catering in a range of varying situations.
  • Discuss how to manage staff in the food and restaurant industries.
  • Consolidate skills developed throughout this entire course into an overall understanding of management of catering services.

Extract from Notes:

 

MENU AND PRODUCTION PLANNING

This planning should be the result of a group decision by managers - not just the chef. One appreciates that the skilled chef, in designing his menu, takes into account previous sales figures, which reflect customer preferences. He needs to consider the menu balance, texture, flavour, taste, blend of different cooking methods, and (perhaps) the use of left overs. He will take account of his staff, and their ability to produce any standard or variable menu using the equipment available.

Methods of Kitchen Production

Forms of kitchen production can include:

*A La Carte Production

This can be defined as the traditional method of the conventional or partie system. The menu offers a wide choice of dishes and prices. On the kitchen production side, a certain amount of mise en place or advance preparation is done for each service, for example, garnishes, sauces and the like. Apart from this, all dishes ordered sur la commande are cooked to order. This requires a flexible system in the kitchen, and relies upon the work of skilled staff.

*Table d'Hote Production

A set menu is easier to organise and produce in a kitchen. It consists of each section of the kitchen department producing a set number of portions of each course at each meal service. The meal can then be dished up and served from a hot plate as required. This is a straightforward service and it is one that can be geared to a personal waiter or waitress service, or to various forms of self-service (eg. buffet). This system is less onerous than a la carte, and may not require such a high degree of skill from staff. It also allows generous portions to be produced at lower cost.

*Call-Order Production

This is the type of service used to provide room service meals in a hotel. It requires less equipment than for an a la carte operation. The menu is normally restricted in size and scope, and is commonly made up of convenient, easy to prepare foods. Typical equipment needed might be refrigerators, grills, toasters, deep fryers, microwaves and convection ovens.

*There are also other systems such as a very sophisticated a la carte system (where no food is pre-prepared), or a simpler system, where all food is served cold (eg. fruit, ice cream, sandwiches, etc).

 
Graduate Comment: "It was a very good and interesting course.... I was able to learn a lot more about working in kitchens" J. Towers
 
 
 
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FOOD AND BEVERAGE MANAGEMENT HOME STUDY COURSE

A sound foundation for working in a restaurant, catering or other food service enterprise. Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills.

Comment from one of our Food and Beverage Management students: "I have enjoyed the course and would study with ACS again" D. Hennessy