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

4. 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)

5. Bina Nusantara HO@0808 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

6. Bina Nusantara HO@0808 SERVING SELLING PRODUCING ISSUING STORING Basic Elements of F&B Operations Week 6 RECEIVING PURCHASING

7. Bina Nusantara HO@0808 QUANTITY FOUR CRITICAL ISSUES IN PURCHASING QUALITYPRICE SPACE Perishables Non perishables

8. Bina Nusantara HO@0808 QUALITY Perishables Non perishables Those foods that will keep for only short periods of time before they begin to lose their quality (Meat, fish, fruit, vegetables, etc) Those foods that will keep for for extended period before spoiling (Cans, jars, bags, bottles, boxes, etc)

9. Bina Nusantara HO@0808 IN SUITABLE QUANTITIES FOUR PRIMARY GOALS IN PRODUCING OF APPROPRIATE QUALITY IN A TIMELY MANNER WITH MINIMAL WASTE

10. Bina Nusantara HO@0808 Sales Histories Week 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?

11. Bina Nusantara HO@0808 Production Sheets Week 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

12. Bina Nusantara HO@0808 Standard Recipes Week 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

13. Bina Nusantara HO@0808 Selling Week 6 SALES-ORIENTED MENUS To help sell food and beverage products, F&B Operators often use: VISUAL SALES MATERIALS PERSONAL SELLING

14. Bina Nusantara HO@0808 Sales-Oriented Menu Week 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

15. Bina Nusantara HO@0808 Selecting which food/ beverage items to include Some of the Important Considerations in Menu Making are: Determining the best location for each category/ item Writing sales-oriented item descriptions Making numerous art and design decisions

16. Bina Nusantara HO@0808 Seven Principal Considerations in Menu Development Week 6 Product Suitability Product Variety Ingredients Availability Staff time and Capability Equipment Capacity Product Salability Item Profitability

17. Bina Nusantara HO@0808 Seven Principal Considerations in Menu Development 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

18. Bina Nusantara HO@0808 Seven Principal Considerations in Menu Development 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.

19. Bina Nusantara HO@0808 Visual Sales Materials Week 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

20. Bina Nusantara HO@0808 Personal Selling Week 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

21. Bina Nusantara HO@0808 Styles of Foodservice Week 6 American Service Russian Service French Service English Service Cafeteria Service Buffet Service Takeout/Delivery Service Room Service

22. Bina Nusantara HO@0808 THANK YOU AND HAVE A GOOD DAY