Food and Beverage

Review

By now you should know the

following:
Conversion
Food and beverage service equipment
Style of Table Service
Food and beverage service areas
Menu planning and development
Beverage service procedures

STYLE OF TABLE SERVICE

Cafeteria service
Buffet service
English service
French service
Russian service

F and B Service areas

Kitchen
Bar Counter

Function Room
Front of the House
Back of the House

Different types of menu

1. A la carte

2.
3.
4.
5.
6.

Table dhote
Selective menu
Static menu
Cyclic menu
Market menu

QUANTITY FOOD
PRODUCTION
O. FA C T O R I Z A

Banquet and Catering

A Banquet is a large meal or feast complete with meal
courses and desserts. It usually serves a purpose such
as a charitable gathering, a ceremony, or a celebration.
Today, banquets serve many purposes from training
sessions, to formal business dinners. Business
banquets are a popular way to strengthen bonds
between businessmen and their partners.
Catering is the business of providing food service at a
remote site or a site such as a hotel, public house
(pub), or other location.

QUANTITY FOOD PRODUCTION

An organized group of workers using special equipment and
facilities to produce food for the consumption of others
This group should be knowledgeable in:
Sanitation and safety
Recipe development
Recipe standardization
Yield analysis
Recipe quantification
Costing
Pricing
Preparation
Portion control

TRENDS IN QFP
1. Nutrition

2. Information technology cooking and cooling equipment, safety equipments such as

cuuters,
slicers, management functions are easier such as Fidelio, Harmony and Protel, invemtory
system, cyber market
3. freezing, storage and packaging technology
4. Environmental renewal composting of solid waste, recycling, energy saving programs
eco-conscious and greener-industry]

5. Convenience food - Mashed potato powder, instant bouillion and sauces, canned pie
fillings,
meat patties

COURSE OUTLINE
WEEK
LECTURE TOPICS
LAB ACTIVITY
Wk 1 Sanitation and safety
Review of Conversion
Review of food and beverage service equipment
Style of Table Service
Wk 2 Recipe development
Writing of Standard Recipe of a set of menu
(Packed meals)
Wk 3 Recipe standardization and Yield analysis Preparation of Standard recipe
Kitchen test
Wk 4 Recipe quantification Costing and pricing Costing and Pricing
Wk 5 Preparation and Portion control
Function for Packed meals
Wk 6 Prelim

WEEK LECTURE TOPIC LAB ACTIVITY

7 Banquet event order ( BEO) Making of concept paper
- Kiddie party,

cocktail party and

luncheon

party ( per group)

8 Contracting for catering function
9

Function Kiddie party

Manpower planning

Function Cocktail party

10 Production planning Luncheon party

11 Kitchen Equipment planning Function evaluation
12 Midterm exam

WEEK
13
14
equipment
15
16
17
18

LECTURE TOPICS
LAB ACTIVITY
Setting up a catering business Concept paper for buffet
Banquet organizational set up Manpower planning, production and

Setting up a Kitchen design, layout

planning
and equipment
Buffet Function
Promotion, Scheduling a function
Function evaluation
Selecting services :
on and off-premise
Final exam

Ways to make food production

area free from hazards and
accidents
Reduce haste and pressure
Ensure proper training
- on the use of knife and other sharp tools
- proper handling and operation of new equipment
- on how to prevent cuts and burns
- on fire prevention and first aid
Remove structural and building faults and hazards
Maintaining and proper use of equipment
Handle hazardous materials and areas properly

Recipe
Development and
Standardization

Foodservice System

Types of Foodservice System

Types of Foodservice System

Types of Foodservice System

COOK AND CHILL / FREEZE
ASSEMBLE AND SERVE