1. Unit 6 Production Chapter 9: Production Chapter 10: Food and Beverage Service

2. Computers and Service Process: Hardware/Software Electronic cash registers Guest check printers Work station printers Menu item file Labor master file Revenue Control

3. Food Production Planning: The first step to meet or exceed the guest experience.

4. Food Production Activities COOKINGPREPARINGHOLDING

5. Food Production Principles To develop, enhance, or alter flavor To improve digestibility To destroy harmful organisms

6. Preparing Fresh Fruit/Vegetables Prepare to maintain nutrients Prepare to maintain quality

7. Preparing Meat and Poultry Most expensive items on the menu Prepare for tenderness Prepare for flavor

8. Preparing Fish and Seafood Preparation dependant on type: Shellfish Mollusks-hard shell; clams, oysters Crustaceans – lobster, shrimp, crab Finfish – Bony skeletons

9. Preparing Eggs and Dairy Eggs can be prepared in a variety of ways Prepare milk products to maintain nutrients and avoid curdling or scorching.

10. Preparing Baked Products Baking is an art and science Humidity, altitude, and moisture affect the baking process.

11. Chapter 10 Food and Beverage Service

12. Types of Service Table Service Plate Family Style Cart Platter Buffet Service Cafeteria Style

13. The Guest Experience Guest experiences are the entire restaurant team’s responsibility. Open communication - A smooth flowing production process will influence the guest experience.

14. Equally important to remember when serving food and beverages, particularly alcohol, is that it’s an art and a legal responsibility: Dram Shop laws differ from state-to-state Owners, bartenders and servers are all liable and should be aware of local laws Recognize identity laws and liability for serving alcohol in restaurants

15. Traffic Light Rating System RED – Stop! The guest appears obviously and visibly intoxicated and should not be served alcohol YELLOW – Caution. The guest is not yet intoxicated, but you should be concerned. GREEN – No cues of visible intoxication are observed. It is acceptable to serve alcohol to this guest. Exhibit 7.

16. Computers and Service Process: Hardware/Software Electronic cash registers Guest check printers Work station printers Menu item file Labor master file Revenue Control

17. Sanitation Causes of unsafe food - Chemical poisoning - Microorganisms

18. Foodborne Illness 1.Food poisoning – caused by germ producing poisons. 2. Food Infection – caused by germs in food.

19. Personal Cleanliness and Health NO Coughing into hands Smoking EatingTouching face Jewelry Nail polish

20. Sanitary Procedures Regular physical exam If sick, do not report to work Wash hands often

21. Follow sanitation in… Purchasing Food inspection and grading Receiving Storing and issuing Preparing

22. HACCP Hazard Analysis Critical Control Points Principle 1: Conduct a hazard analysis Principle 2: Identify critical control points. Principle 3: Establish critical limits for each critical control point. Principle 4: Establish critical control point monitoring requirements.

23. Safety Occupational Safety and Health Administration (OSHA) components affecting food service operations. - Recordkeeping requirements - Inspections - Fines

24. Common Accidents Muscle strains and falls Cuts Equipment accidents Fire

25. Unit 8 Facility Design, Layout, and Equipment and Finance

26. Designing the Kitchen Concerns to address: Physical fatigue Noise Lighting Temperature Government safety codes

27. Design Factors Cost The menu Food quantity Food quality Equipment Utilities Space Sanitation and Safety Type of service

28. Layout L-shape Straight-line U-shape Parallel layout

29. Food Service Equipment

30. Beverage Equipment

31. Finance – The budget As a profit plan Project revenue Determine profit Estimate expenses As a control tool Reports to analyze variances Determine fixed costs

32. Great Class! Thank you!