Chapter 8 Oğuz Benice Bilkent University THM F&B Operation

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Presentation transcript:

Chapter 8 Oğuz Benice Bilkent University THM 52126 F&B Operation Spring 2008

INTRODUCTION Food & Beverage Cycle 1. Menu Planning & Pricing

Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing 2. Purchasing

Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing 2. Purchasing 3. Receiving

Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing 2. Purchasing 3. Receiving 4. Storing

Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing 2. Purchasing 3. Receiving 4. Storing 5. Issuing & Selling

Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing 2. Purchasing 3. Receiving 6. Preparing & Cooking 4. Storing 5. Issuing & Selling

Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing 2. Purchasing 7. Holding 3. Receiving 6. Preparing & Cooking 4. Storing 5. Issuing & Selling

Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing 8. Serving 2. Purchasing 7. Holding 3. Receiving 6. Preparing & Cooking 4. Storing 5. Issuing & Selling

Food & Beverage Cycle INTRODUCTION 9. Guest Payment 1. Menu Planning & Pricing 8. Serving 2. Purchasing 7. Holding 3. Receiving 6. Preparing & Cooking 4. Storing 5. Issuing & Selling

Food & Beverage Cycle INTRODUCTION 10. Guest Satisfaction 9. Guest Payment 1. Menu Planning & Pricing 8. Serving 2. Purchasing 7. Holding 3. Receiving 6. Preparing & Cooking 4. Storing 5. Issuing & Selling

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