Managing Food and Beverage Operations Chapter 9 & 10

Chapter 9
Task 1: Control during food and beverage production.
1.) What are the three main reasons for cooking food. (3)
 To change or improve the taste of the food e.g. flour being used to make a cake.
 To change or to enhance the appearance of the food e.g. using rice to make fried rice,
preserving mango to make jam.
 To change the texture, (the way something feels) of food e.g. using cornmeal to make
pastelles.
 To make food safer to consume (eat.)
 Poached salmon with creamy piccata sauce
 Poached pears in a red wine reduction
2.) Explain the below methods and identify a dish that is cooked in that way. (4)
 Poaching – is a moist heat method of cooking by submerging food in some kind of

liquid and heating at a low temperature.
 This is a technique that is used to cook delicate proteins such as fish, chicken and
eggs, as well as some fruits and vegetables.
 Broiling – by quick exposure to high temperature this is a quick and easy method for
toasting, charring, browning and much more.
 Unlike baking and roasting which indirect hot air to thoroughly cook food
throughout, broiling uses high heat from a direct flame to quickly cook food
surfaces.
 Clams broiled with lemon, thyme and parmesan
 Lamb chops with garlic and olive oil
3.) Discuss control activities to preserve quality, and maximise food production efficiency. (8)
 Ingredient specifications – a final product can only be as good as the raw materials
and ingredients put into it, the best to do is developing ingredient specifications.
 Approved supplier list – for each ingredient, it’s a good idea to have an approved
supplier list that is available to individuals responsible for purchasing and quality
control.
 Product formulating recipe – every food product should have a written
documentation of the formula or recipe and be available for use as a means to
assure consistency between batches, lots, and even days of production.
 Product standards – one of the most important tools to assure quality in a finished,
product is the product standard document.
 Manufacturing procedures – there should be a documented method of the
processing procedures to ease duplication from lot to lot, shift to shift and day-day.
 In-process records – it is important to know what is happening with the product
during the manufacturing process.
 Packaging and labelling – all quality control programs should include packaging and
labelling, after all the first items that influence the consumer are the package and
the label.
 Good manufacturing practices and sanitation – there are federal regulations called
good manufacturing procedures that define specific procedures meant to minimize
the contamination of food products by those in manufacturing, processing,
packaging and warehousing facilities.
Chapter 10 : Food and beverage service
Now your food and beverages are ready to be served. Understanding the various aspect of service
and the importance of guest satisfaction are highlights of this section.
Task 1 : Service selection
1.) Identify the main service style that is used at your property for the restaurant / food
service outlet and say why you think it is appropriate. (3)
 Conventional food service system – it is the traditionally used method, food is

prepared and cooked in the kitchen and immediately serve in the restaurant.
 The conventional foodservice system is the most common of the food system.
 Food produced for conventional systems vary from those with no processing to
those with a limited amount of processing, to those processed completely.
 High degree of perceived quality, this system makes people think of fresh and
homemade food products, which people often equate with quality.
 Food is served soon after preparation, which means that most often freezing,
chilling, or reheating typically does not impact the quality of the food product.
 Quick service is possible of activities, resources and people that extends across all
domains involved in providing human nourishment and sustaining health, including
production, processing, packaging , distribution, marketing, consumption and
disposal of food.
2.) Outline and briefly discuss the service sequence that is used at your property and give
your opinion on why this may differ from the sequence that is listed in your textbook. (12)
 Greet and meet all customers, clients or guests, sanitize their hands.
 Seating down the customers, clients or guests sanitize the table and menus.
 Taking customers, clients or guests drinking order, correctly writing it in a docket
book.
 Take out the drinks to the table between 5 to 10 minutes (max)
 Taking customers, clients or guests food order correctly writing it in your docket
book. Repeating the order back to ensure its correctly taken.
 Placing the required condiments and needed cutlery and crockery on the table.
 Taking out customers, clients or guests food order to the table between 20 to 25
minutes timeframe.
 Clearing the table frequently from empty glasses, cups, plates, dirty ashtray etc.
 Make special recommendations, offering customers, clients or guest dessert
options.
 Print the check and hand over to the customer, client or guest, giving them payment
options to choose from.
 Getting feedback from the customer, guest or client, about the service received,
food and beverages.
 Then all customers, client and guest must be thanked for their support and be
welcomed again back at your business.

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Chapter 9

Task 1: Control during food and beverage production.

 Poaching – is a moist heat method of cooking by submerging food in some kind of

Chapter 10 : Food and beverage service

Task 1 : Service selection

 Conventional food service system – it is the traditionally used method, food is

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