Food and Beverage Production

Introduction
 Introduction to F & B Department
Food & Beverage is a term the hospitality
industry uses to refer to all food and beverage
needs for an event, dining experience or
general catering. The food and beverage
department within a hotel consists of many
areas and personnel that cater to internal or
external guests.
 F & B departmental Structure
Food and Beverage
Manager

Ass. F & B Manager

Executive Restaurant Banqueting Room Service

Bar Manager
Chef Manager Manager Manager

Restaurant Banquet Room Service

Bar Waiters Sous Chef
Waiters Waiters Waiters

Chef De Partie

Kitchen
Stewards

Cooks
 Responsibilities of F & B Department
The food and beverage (F&B) department
provides food and beverage services to the
hotel guests and visitors through a variety of
outlets and facilities/services. Examples
include lounge, bar, coffee shop, restaurants,
banquet service, room service (also called in-
room dining) and cake shop. It also includes
the kitchen.
 A kitchen is a place for the storage and
preparation of food for consumption. In some
hotels, there may be a variety of kitchens
catering to different needs from breakfast,
luncheon and dinner to events.
A restaurant is a retail establishment that
serves prepared food to customers. Food is
generally for eating on the premises, although
restaurant can also describe take-out
establishments and food delivery services.
 The term covers many types of venue and a
diversity of styles of cuisine and service.
Restaurants can range from modest lunching
or dining places catering to people working
nearby, with simple food served in simple
settings at low prices, to expensive
establishments serving refined food and wines
in a formal setting.
 A banquet, event or function can be described
as the service of food and drink at a specific
time and place, to a given number of guests at
a known price. Banquet is a term used to
describe a large formal occasion. Some
examples of hospitality functions include:
Business functions: Conferences, working
breakfasts, luncheons and dinners, meetings
Social functions: Gala dinners, anniversaries,
weddings
 In general, the main responsibilities and
objectives of the food and beverage
department may be summarized as follows:
1.The provision of food and beverage products
and services catering for clearly dened
markets to satisfy or exceed these customers
expectations.
2.The purchasing, receiving, storing, issuing
and preparation of food and beverages
within the establishment for nal provision
and service to the customer.
3. The formulation of an efcient control system
within the food and beverage department
with the purpose of:
Monitoring food and beverage prices and
achieving competitive rates while still
ensuring quality standards.
Compiling on a daily, weekly and monthly
basis, all relevant food and beverage
information on costs and sales that may be
used by management for forecasting,
planning, budgeting, etc.
Reconciling actual and forecast costs and
sales, and initiating corrective action if
discrepancies occur, and nding out and
eliminating the causes, for example bad
portion control, incorrect pricing, etc.
Training, directing, motivating and monitoring
of all food and beverage department staff.
Cooperating with other departments to
become a signicant contributor to the
organizations short- and long-term
protability.
 Pricing restaurant and special function
menus to achieve desired prot margins.
Obtaining in a regular, structured and
systematic way, feedback from customers,
so that their comments, com- plaints and
compliments may be taken into account to
improve the overall standard of service.
 Kitchen Planning
The size and space of a kitchen should enable
the staff to be able to work safely, efficiently,
speedily and in comfort.
The aim when planning a kitchen is for food
to be prepared and served without waste of
both time and effort. Therefore layout design
must consider working methods which
improve productivity and utilize equipment
to reduce labour.
 The main considerations important to know
therefore include:
the working methods;
kind of menus;
number of customers;
size and space available or required; and
number of staff to be employed.
 A well planned kitchen therefore should:
an efficient work-flow;
provide adequate work space;
create appropriate sections;
ensure access to ancillary areas;
determine number, type and size of
equipment;
consider ease of supervision.
 Kitchen Organization
The kitchen organization will vary mainly due to
the size and type of establishment.
The purpose of kitchen organization is to
produce the right quantity of food of the highest
standard, for the required number of people, on
time, by the most effective use of staff,
equipment and materials. Regardless of whether
the organization is simple or complex, the factors
which have the greatest effect on the
organization will be the menu and the system
used to prepare and present the menu items.
 For instance, restaurants which provide a limited
menu, eg steak houses, are able to organize very
few staff to cope with large numbers of customers
to quite a high degree of skill. The required
standard can be produced because few skills are
needed.
On the other hand, other kinds of establishments
which are required to produce large amounts of
food to be served at the same time including
schools, hospitals, industrial establishments,
airlines and departmental stores need to have
well organized staff and supplied with large-scale
preparation and production equipment and the
means of finishing dishes quickly.
Traditional Kitchen Brigade
Head Chef

Sous Chef

Chef De Partie

Cooks
 Head chef (le chef de cuisine):
In large establishments the duties of the
executive chef, chef de cuisine or head chef,
are mainly administrative; only in small
establishments would it be necessary for the
chef to be engaged in handling the food. The
function of the chef is to:
organize the kitchen
compile the menus
order the foodstuffs
show the required profit
engage the staff
 supervise the kitchen (particularly at service time)
advise on purchase of equipment
be responsible, in many cases, either wholly or
partially, for the stores, still room and the washing
up of silver, crockery, etc.
Second chef (le sous-chef):
The second chef relieves the head chef when
the latter is off duty and is the chef's 'right
hand', whose main function is to supervise the
work in the kitchen so that it runs smoothly
and according to the chef's wishes. In large
kitchens there may be several sous-chefs with
specific responsibility for separate services
such as banquets and grill room.
 Chef de partie:
The chefs de partie are each in charge of a
section of the work in the kitchen. This is the job
of the specialist. The chefs de partie organise
their own sections, delegate the work to
assistants and are, in fact, the 'backbone' of the
kitchen. The sauce party (le saucier) prepares
the entrees, ie all the meat, poultry and game
dishes which are not roasted or grilled. The roast
party (le rotisseur) all roasted and grilled meat,
poultry and game are cooked by the roast cooks.
All grilled and deep-fried fish and other deep-
fried foods, including potatoes.
 The work of the rotisseur includes the garnishing
of the grills and roasts. The fish party (le
poissonnier) Except for grilled and deep-fried fish,
all the fish dishes and fish sauces and garnishes
are cooked by this party, as well as becharnel,
sauce hollandaise and melted butter. The
preparation of the fish is usually done by a
fishmonger in the larder. The vegetable party
(l'entremettier) all the vegetables, potatoes,
other than those which are deep fried, and the
egg and farinaceous dishes are the responsibility
of the vegetable party as well as the vegetable
garnishes to the main dishes. Such things as
soups, in some places, pancakes will be cooked by
this party.
 The larder party (le garde-manger) All salads
and the cold soup, egg, fish, meat, poultry
and game dishes are decorated and served by
this party. Cold sauces, sandwiches and
certain work for cocktail parties, such as
canapes are done here. The butcher (le
boucher) dissects the carcasses and prepare
all the joints and cuts ready for cooking. Many
establishments now order meat pre-jointed
or pre-cut.
 The Pastry party (le patissier) All the sweets
and pastries are made by the pastry cooks. Ice
cream and petit fours are made here. The
bakery goods, such as breads croissants, etc,
may be made by the pastry cook when there is
no separate bakery. The breakfast cook (le
chef de petit dejeuner) this cook will prepare
all the breakfasts and in smaller
establishments will often do additional
duties, sometimes working until after lunch.
 Main Kitchen Sections
CHEF SAUCIER:
Prepares hot sauces.
Prepares hot starters.
In charge of cooking and presentation of
butchers meat, game, poultry, fish and
seafood dishes.
NB. Usually the highest position of all the
stations.
 CHEF ENTREMETIER: Prepares: -
All types of hot soups
Vegetables and potatoes.
Pasta and farinaceous dishes
Cheese and Egg dishes.
Spa cuisine, health food diets and vegetarian
dishes
 CHEF GARDMANGER:
Supervises all cold food preparations and
controls freezer and refrigeration rooms.
Breadcrumbs meat, fish and seafood.
Prepares salad dressings and cold sauces.
Prepares cold horsdoeuvres.
Preparation of canaps and sandwiches.
Preparation and presentation of all cold foods
for buffet.
Bones and portions meat, game, poultry, fish
and seafood.
 CHEF PATISSIER:
Supervises the pastry section of the kitchen.
Plans dessert menus.
Requisitions pastry raw materials and
supplies.
Scheduling of work of assistants in the section
Decorates cakes and pastries.
Preparation and presentation of pastries and
desserts.
 Kitchen and Personal Hygiene
The need for special attention to be given to
food hygiene is now well recognised. This
involves everyone, whether directly or
indirectly involved with food handling.
The organization should put in place
regulations which should be known and
complied with by all people involved in the
handling of food.
These should be in line with relevant laws or
Acts of Parliament
 Kitchen Hygiene
The kitchen should be free of flies, mice or
beetles therefore spilt food must be cleaned up
at once; cramps swept away and all food scraps
removed after every meal.
Cookery utensils must be kept perfectly clean,
washed and soured according to their kind and
scalded after use then drained or dried with a
clean cloth.
All kitchen cloths must be washed daily and
boiled at least twice a week and dried out
doors. This is because dirty clothes are vehicle
of infections.
 All work surfaces must be washed daily, the
floor swept several times when necessary. If
something spills, it should be cleaned
immediately.
Never use the same board for cutting raw and
cooked foods.
Use color coded cutting boards for different
types of commodities. Knives may also be
color coded.
Keep all food clean and covered.
Never mix hot and cold foods together. This
can increase the risk of food poisoning.
 Keep different types of foods separate to
avoid food poisoning and tainting of flavours.
Always close the refrigerator door as soon as
possible after opening it and never walk away
leaving it open.
Organize the refrigerator storage so that
different types of foods such as raw and
cooked are stored apart or kept in a separate
refrigerator until required for use.
Sinks and hand basins must be kept clean at
all times.
Follow the principle of clean as you go
 Food scraps must not be left to attract flies
and mice or rats thus a water tight dustbin
with a tight fitting lid should be used and be
kept out of doors away from the kitchen or
larder windows.
Disinfectant powder may also be sprinkled in
the dustbin to discourage flies.
In summary a refuse dustbin in the kitchen
must be covered, emptied, washed and
drained daily.
 Personal Hygiene
Germs or bacteria are to be found in and on
the body and can be transferred onto anything
with which the body comes in contact. For this
reason, personal cleanliness is essential to
prevent germs getting onto food.
Self-respect is necessary in every food-handler
because a pride in ones appearance
promotes a high standard of cleanliness and
physical tness. Persons suffering from ill-
health or who are not clean about themselves
should not handle food.
 Hygiene is the study of health and the prevention
of disease, and because of the dangers of food
poisoning, hygiene requires particular attention
from everyone in the catering industry.
The duty of every person concerned with food is
to prevent contamination of food by germs and
to prevent these germs or bacteria from
multiplying.
Food-handlers must know the Food Hygiene
Regulations, but no matter how much is written
or read about food hygiene the practice of
hygienic habits by people who handle food is the
only way to safe food.
 It is most important that people working in the
kitchen should wear suitable clothing and
footwear.
The practice of clean habits in the kitchen is the
only way to achieve a satisfactory standard of
hygiene. These habits are as follows:
hands must be washed frequently and always after
using the toilet;
food should be handled as little as possible
bathing must occur frequently
hair must be kept clean and covered in the kitchen; it
should not be combed or handled near food
 the nose and mouth should not be touched with the
hands
cough and sneeze into a handkerchief, not over food;
people with colds should not be in contact with
food
jewellery, rings and watches should not be worn
smoking and spitting must not occur where there is
food
cuts and burns should be covered with a waterproof
dressing
clean clothing should be worn at all times and only
clean cloths used
foods should be tasted with a clean spoon
tables should not be sat on
only healthy people should handle food.
 Neglect in the care and cleaning of any part of
the premises and equipment could lead to a
risk of food infection. Kitchen hygiene is of
very great importance to:
those who work in the kitchen, because clean
working conditions are more agreeable to work
in than dirty conditions;
the owners, because customers should increase
when the public know the kitchen is clean;
the customer as no one should want to eat food
prepared in a dirty kitchen.
 The kitchen premises should have:
Adequate ventilation must be provided so that fumes
from stoves are taken out of the kitchen, and stale air in
the stores, larder, still-room, etc, is extracted. This is
usually effected by erecting hoods over stoves and using
extractor fans.
Good lighting is necessary so that people working in the
kitchen do not strain their eyes. Natural lighting is
preferable to artificial lighting.
Adequate supplies of hot and cold water must be
available for keeping the kitchen clean, for cleaning
equipment and for staff use. Hand-washing facilities
(separate from food preparation sinks) must also be
available in the kitchen with a suitable means of drying
the hands, eg hot air or paper towels.
 Kitchen Equipment
Cooking equipment provides the backbone of
any busy catering operation. It is the key to
catering success and quality. In terms of food
safety it controls the most critical step in the
food production process.
Kitchen equipment is expensive so initial
selection is important, and the following
points should be considered before each item
is purchased or hired.
 Overall dimensions (in relation to available
space).
Weight can the oor support the weight?
Fuel supply is the existing fuel supply
sufcient to take the increase?
Drainage where necessary, are there
adequate facilities?
Water where necessary, is it to hand?
Use if it is a specialist piece of equipment for
certain foods or products, will there be
sufcient use to justify the expense and
investment?
 Capacity can it cook the quantities of food
required efciently?
Time can it cook the given quantities of
food in the time available?
Ease is it easy for staff to handle, control and
use properly?
Maintenance is it easy for staff to clean and
maintain?
Attachments is it necessary to use
additional equipment or attachments?
Extraction does it require extraction
facilities for fumes or steam?
 Noise does it have an acceptable noise
level?
Construction is it well made, safe, hygienic
and energy efcient, and are all handles,
knobs and switches sturdy and heat resistant?
Spare parts are they and replacement parts
easily obtainable?
 Classification of Kitchen Equipment
Kitchen equipment can be classified as under:
1. Hand tools
2. Measuring equipment/devices
3. Cookware/ Utensils
4. Processing Equipment
5. Heavy/ Cooking Equipment
6. Storage & Holding Equipment
Hand Tools
Knives
They aid in Peeler
1. Cutting Whisk
2. Shaping Perforated, Plain &
3. Moving Slotted spoons
4. Combining Tongs
Spatula
Meat mallet
 m Tongs
Flat Spatula

Whisks

Perforated Spoon Rolling Pin

Mallet
Peelers
 Measuring Equipment/Devices
Used in the kitchen for Weighing scales
exact measurement
Volume
of
measures
1. Weights
Thermometers
2. Volumes
Timers
3. Temperatures
4. Time
 Weighing scale
Measuring spoons

Timer

Probe Thermometer

Measuring ladle

Measuring Jar
 Cookware/Utensils
1. Used for actual Pots
cooking of dishes Strainers
2. Generally made of Sieves
metals Colanders
3. May also include some Pans
other hand held
equipment used Skillets
indirectly for cooking Woks
Spider
Chinois
Moulds
 Wok
Stock Pot
Rondeau

Sauce pan

Skillet
 Chinois

Colander

Spider SS wire strainer

 Processing Equipment
Electrical & Slicer
mechanical Mandolin
devices used to : Buffalo Chopper
Chop Food Processor
Puree Blender
Slice Planetary Mixers
Grind Dough kneaders
Mix foods
Extracting
 Mandolin

Slicer

Buffalo Chopper
Processor
 Meat mincer & blades
Blender

Hand held blender

Dough Kneader
Planetary Mixer
 Heavy/Cooking Equipment
Gas, electric or Ovens
steam operated
Stoves/ Ranges
appliances used
for : Griddles/ Flat tops
Cooking Tilting/ Bratt pans
Reheating Steam Kettles
foods. Deep Fat fryers
 D
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O
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Combi Oven

Tilting/Bratt pan
 Tilting steam kettle
Induction top

B
B
Q

Rtisseur
Shawarma Grill

Gas Range
 Storage/ Holding Equipment
These include all Bain-Marie
equipment used Refrigerators
for: Freezers/ Chillers
Storage of both Chaffing Dishes
raw & cooked Storage bins/ racks/
food trolleys
Cabinets
Holding before
service of
cooked food
Walk in chiller
D
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p
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c
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Stove and Oven l
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Display chiller trolley

Microwave

Chafing Dish
Salamander
Deep Fryer

Bain Marie
Food Commodities

Introduction to Foods