FOM期末复习资料Word文件下载.docx
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FOM期末复习资料Word文件下载.docx
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3Building/maintainingsalevolume
4Recruitingandretainingemployees
5Laborcosts
3ClassificationofFoodservices
Foodservicescanbeclassifiedintothreemajorgroupsorsegments
1Commercial-wherefoodserviceistheprimaryactivity.
----Limitedservice,limitedmenurestaurants
----Fullservicerestaurants(casualorfinedining)
----Airportrestaurants
----Conveniencestores
2Non-Commercial-wherefoodserviceisasecondaryactivity.
----Hotelandmotelrestaurants
----CountryClubrestaurants
----Cruiseshipdining
----Zoos,gardens
----Sportsevents
3Institutional–wherefoodserviceisasecondaryactivity.
----HospitalIn-patientfoodservice
----Boardingschools
----Collegesanduniversities
----Childcarecentres
----TheMilitary----Correctionalfacilities
4TheSystemsConceptandApproach
5TypeofFoodserviceSystems
1.Conventional
Foodpreparationkitchenison-sitewherefoodisserved.
Purchaseraworsomeconveniencefoods.
Foodprocurement-purchaseforownunit.
Typicalexamples:
independentrestaurants&
cafeterias;
hospitalsandhealthcarefacilities;
homesforspecialisedgroups;
in-plantfoodservices;
collegesanduniversities;
schools.
2.ReadyPrepared(orCook/ChillandCook/Freeze)
largehospitalsandlargecollegesanduniversities.
3.Commissary(CentralProductionKitchen)
Centralfoodproductionkitcheninbuildingseparatefromserviceunits.
Purchaserawingredients.
Foodprocurement-centralisedpurchasingforallserviceunits.
airlines;
chainrestaurants;
commercialcaterers.
4.Assemble/Serve
Foodpreparationkitchenisoff-site.
Purchaseallconvenienceandpreparedfoods-frozen,cannedordehydrated.
hospitalsandnursinghomes;
somecommercialfoodservicesandcolleges.
Topic2MenuPlanningandDesign
1WhatisaMenu
Amenusisaprintedlistofentrees,sidedishes,andbeveragesofferedinarestaurant.
2MenuPlanning
FactorsAffectingPlanning
1.Socioculturalfactors
----Socioculturalfactorsincludecustoms,valuesanddemographiccharacteristicsofthesociety.
2.FoodHabitsandPreferences
----Analysisoffoodhabitsandpreferencesshouldbeconductedtoprovidedataformenuplanning.
----Thiscouldbedonethroughmarketresearch,small-scalesurveys,interviewingcustomers,observationoffoodwaste,customerfeedback&
commentsandtallyingofmenuselections.
----Importanttoconsiderage,culturalandregionalfoodpatterns,alongwithchangingfoodpatternsovertime.
3.NutritionalInfluence
----Increasingpublicawarenessoftheimportanceofnutritiontohealthandwellnessmotivatescommercialfoodserviceoperatorstoconsidernutritionalqualityofmenuselections.
4.AestheticFactors
----Flavour,texture,,consistency,colourandmethodsofpreparationshouldbeconsidered.
5.ManagementDecision
----Foodcost,pricingpolicy,productioncapability,typeofserviceandavailabilityoffoodetc.aremanagement-relatedfactorstobeconsideredinmenudesign.
6.TypesofService
----Typeofserviceinfluencethefooditemsthatcanbeincludedonamenu.Somefoodaremoreadaptabletoseatedservicethantocafeteriaservice.
7.AvailabilityofIngredients
----Especiallyimportedrawingredientsandseasonalitems.
3TypesofMenus
1.StaticMenu
Samemenuitemsareoffereddaily.
2.CycleMenu
Offersdifferentitemsdaily,weeklyormonthly.
3.ALaCarteMenu
Menuitemsareseparatelylistedandpriced.
4.Single-useMenu
Oftenusedforspecialfunctions,holidaysorcateringevents.
5.Tabled’hote
Fixednumberofcoursesasacompletemeal.
6.DujourMenu
Itmustbeplannedandwrittendaily.
7.SelectiveMenu
Ismenuthatincludestwoormorefoodchoicesinsomeorallmenucategories.
8.SemiselectiveMenu
Allowsoneormoreselectionsinsomeofthemenucategories.
4MealPlansandMenuPattens
Mealplan---referstothenumberofdiningmealopportunitiesofferedoveraspecifictimeperiod,Usually24hs.
Menupatten---isanoutlineoffoodtobeincludedineachmeal,andtheextentofchoiceateachmeal.
5MenuDevelopment
♦Menuevaluationisanimportantpartofmenuplanningandshouldbeanongoingprocess.
♦Theuseofchecklistformenuevaluationhelpstomakecertainthatallfactorsofgoodmenuplanninghavebeenmet.
6ThePrintedMenu
MenuDesighandformat
----Themenucardshouldbeofasizethatcanbeeasilyhandled.
----shouldbespotlesslyclean,simpleinformatwithsuitableprintsizeandtype,andhaveamplemarginspace.
----shouldbehighlylegibleandinterestingincolouranddesign,harmonzingwiththedecorofthefoodservice.
DescriptiveWording
----Menuitemsarelistedinthesequence.
----Shouldpresentanaccuratewordpictureofthefoodsothatpatroncanvisualizetheitems.
----Vividdescriptionofthemenuitemscanstimulatesaleandofteninfluencethecustomers’selection.
Truth-in-MenuLegisation
----Givingmisleadingnamestomenuitemsisunfairtotheguestandisillegalwheretruth-in-menulegislationhasbeenenacted.
----Ingeneral,thelawsrequirethatthemenuaccuratelydescribesthefoodstobeserved.
MenuPresentation
♦Providesalistforselectionandisbecomingasalestool.
♦Somehospitalsusespokenmenuwhereatechnicianpresentsmenuverballytopatients.
♦Restaurantsusemenuboardsasanadvertisingtoolfordailyspecials.
♦Othermenupresentations-videomenuboard,printedorphotographedmaterials.
Topic3BeverageProvision
1BarsandBeverageOperations
OperationSequence
Barsandbeveragemanagementfollowsmuchthesamesequenceasdoesfoodmanagement,asshowninthefollowinglist.
•Forecasting
•Determiningwhattoorder
•Selectingthesupplier
•Placingtheorder
•Receivingtheorder
•Storing
•Issuing
•Serving
•Accounting
•Controlling
OperationElements
♦Barsetup
♦Inventorycontrol
♦Beveragemanagementtechnology
♦Personnelprocedures
♦Restaurantandhotelbars
♦Nightclubs
♦Microbreweries/Brewpubs
♦Sportsbars
♦Coffeeshops
2LiquorLiability,LicensingandPermits
Liquorliability
♦Operatormaybeliableunderthelawiftheyservealcoholtominorsortopersonswhoareintoxicated.Theliabilitycanbeverysevere.
♦Civildamageactsdictatedtheyareliableforinjuries.
♦NRAandAHLAproducedpreventivemeasuresandprogramsaimedatresponsiblealcoholbeverageservice.e.g,ServeSafeforAlcoholanddesignateddriverswhoonlydrinknonalcoholicbeverages,evenfreenonalcoholicbeverages.
♦Onepositiveoutcomeisareductioninthepremiumsandlegalfees.
Typesoflicense
Fullon-licensesellalltypesofintoxicatingliquorforconsumptiononandoffthepremises.
Restrictedon-license
-Restaurantlicensetopersonstakingmainmealsonly
-Residentiallicensetopersonsresidingonthepremises
-Combinedlicensecombinedthetwolicensesabove
Clublicense
-----licensedclub-----Members’club
Off-license
Occasionallicense
Occasionalpermission
Musicanddancinglicense
Permittedoperatinghours
♦PermittedhoursareasfollowsinEnglandandWales:
Weekdays1100(1000)to2300
(includingGoodFriday)(off-licenses0800to2230or2300)
Sundays1200to2230
(off-licensesmayopenfrom1000onSundays
ChristmasDay1200to1500and1900to2230
(thehoursforoff-licensesarethesame)
♦ExemptionstoPermittedhours
♦ExtensionstoPermittedhours
Otherlegalrequirements
♦Saleofgoodsandtradesdescriptions
♦Discrimination
♦Theprovisionofservices
♦Pricelistrequirements
♦Healthandsafety
♦Customers’propertyanddebt
♦Weightsandmeasures
♦Service,coverandotherminimumcharges
3CompilingWineandDrinksLists
♦Thelistsidentifyforcustomerwhatisonoffer,thepriceoftheitemanddetailssuchasthemeasureinwhichtheitemistobesold.
Incompilingwineanddrinkslist,anumberoffactorsneedtobeconsidered:
♦Theoverallpresentationandstyle
♦Thesize,shapeanddurabilityofthelist
♦Flexibilityindesignandconstruction
♦Thelengthoftime
♦Theoveralldesignandlegibilityofthelists
♦Ensuringthattheinformationassiststhecustomeraswellasmeetinglegalrequirements
Barandcocktaillists
Aperitiflists
♦Thelistscanbecombinedwiththerestaurantwinelist.
♦Commontoincludelighter,drierstylesinwineandfortifieddrinks
♦Thecontentsmightincludechampagne,drysherry,drywhitewine.
Restaurantwinelists
♦Carefulconsiderationneedstobegiventheextensivenessofthewinesasitcancostalot.
Inconstructingthelist,itisworthconsideringthefollowingpoints:
-Theextent
-Ther
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