[식음료부문관리론] 통제를 위한 기초의 관점에서의 메뉴(영문)

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레포트 > 경제경영계열
2010.04.09
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[식음료부문관리론] 통제를 위한 기초의 관점에서의 메뉴(영문)에 대한 자료입니다.

Exhibit 5.1 flow chart of basic operating activities or control points in a food and beverage operation.

Exhibit 5.2 priority concerns of the menu planner

Exhibit 5.3 Focal Point of Single-Sheet Menu

Exhibit 5.4 Focal Point of Single-Fold Menu.

Exhibit 5.5 Profit Pricing: One Profit Center

본문내용

products
the food and beverage products which must be controlled. if an operation needs shrimp to produce a menu item, shrimp will need to be purchased, received, stored, issued, prepared, cooked, and served.
Equipment
Equipment needs. Equipment must be available to prepare products required by the menu. the menu must be balanced based on available equipment resources so that no one station is overloaded or underutilized.
Layout and space
Layout and space requirements. there must be adequate facilities for the staff and equipment required to produce items listed on the menu. the layout and design of facilities establish the physical space within which food production and service take place. the physical facilities must be adequate for the purchasing, receiving, storing, issuing, production, and serving of every item on the menu.
staffing
staffing needs. Employees must be available to produce and serve all items required by the menu. As a menu becomes more complex, greater demands may be placed upon the menu uses convenience food items.
production
production requirements. food items required by the menu must be produced consistently. product quality, staff productivity and skills, timing and scheduling, and other kitchen (back-or heart-of-the-house) functions are all dictated by the menu.
service
Dining room (front-of-the-house) service requirements. the food and beverage manager must carefully plan how products will be served to the guest. the menu affects the skill levels required for service personnel along with equipment, inventory, and facilities needed in the front of the house.
Nutrition
the nutritional content of meals being served. institutional food service programs and, increasingly, commercial food service operations are concerned about the nutritional content of food served to clients or guests. the menu can have an

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