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    Areas of Operational Control

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    justine
    The document discusses operational controls in catering including quality controls, purchasing controls, production controls, presentation controls, and beverage management. Quality controls ensure standards are met. Purchasing controls involve buying quality products at good prices. Production controls use standard recipes and portion sizes. Presentation controls specify plating designs. Beverage management discusses managing alcoholic and non-alcoholic drinks profitably. It also lists equipment needed for serving beverages.

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    Areas of Operational Control

    Uploaded by

    justine
    57 views10 pages
    The document discusses operational controls in catering including quality controls, purchasing controls, production controls, presentation controls, and beverage management. Quality controls ensure standards are met. Purchasing controls involve buying quality products at good prices. Production controls use standard recipes and portion sizes. Presentation controls specify plating designs. Beverage management discusses managing alcoholic and non-alcoholic drinks profitably. It also lists equipment needed for serving beverages.

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    The document discusses operational controls in catering including quality controls, purchasing controls, production controls, presentation controls, and beverage management. Quality controls ensure standards are met. Purchasing controls involve buying quality products at good prices. Production controls use standard recipes and portion sizes. Presentation controls specify plating designs. Beverage management discusses managing alcoholic and non-alcoholic drinks profitably. It also lists equipment needed for serving beverages.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    57 views10 pages

    Areas of Operational Control

    Uploaded by

    justine
    The document discusses operational controls in catering including quality controls, purchasing controls, production controls, presentation controls, and beverage management. Quality controls ensure standards are met. Purchasing controls involve buying quality products at good prices. Production controls use standard recipes and portion sizes. Presentation controls specify plating designs. Beverage management discusses managing alcoholic and non-alcoholic drinks profitably. It also lists equipment needed for serving beverages.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 10

    Areas of Operational

    Control
    Quality Controls
    • Is the term used for the process employed to meet the
    standards set in operations.
    • The objective is to produce food and beverage products
    following the standard recipe using the ingredients purchased
    at the prices that meet established food cost guidelines.
    Purchasing Controls
    • Purchased the quality of product necessary to fulfill the
    production requirement at a price that meet establishment at
    a price that meets established food-cost guidelines.
    • Minimize the cost of waste realized by loss of procedures that
    maximize the shelf life of the product.
    • Follow purchasing procedures that help ensure the
    management purchases the desired quality of the product at
    the best available price.
    Purchasing specification
    • Identify the exact requirements for the quality and quantity of
    a food product as well as the purpose for which the food is to
    be used.
    • Basic purchasing needs:
    Does the supplier have an acceptable reputation?
    Can the supplier provide the required brand?
    Is there an acceptable pricing policy?
    Are orders generally delivered on time?
    Does the supplier have acceptable merchandise return policy?
    Production Controls
    • Standard recipe-
    consists of written sets
    of direction for
    combining specified
    amounts of
    ingredients.
    • Recipe card- divides
    the recipe in a section
    that easy to identify
    read and follow while
    cooking.
    Presentation Controls
    • Presentation standards include three (3) important elements:
    Size and type of dish
    Portion size
    Garnish
    • Plate architecture- is the design of the actual placement of
    food items on the plate.
    Catering beverage
    Management
    Beverage management
    • The management of beverages in a catering operation can
    provide a profitable extension of business activities. Weather
    non-alcoholic or alcoholic in nature.

    • Liquor- is an alcoholic drink that is distilled from grains or


    plants such as rum, vodka, gin or whiskey.
    • Liqueur- is usually a sweetened alcoholic liquor flavored with
    fruit , spices, nuts or seed
    Equipment list
    • Bar top
    • Tables
    • Bins for storage
    • Three-bay sink
    • Behind the bar/ back bar
    • Glassware
    List of back bar
    equipment/tools
    • 30 oz mixing tin • Knife and cutting
    • Strainer board
    • Bar spoon • Coasters or napkins
    • Jigger • Measuring spoon
    • Beer speed opener • Can opener
    • Ice bin and scooper • Pitchers
    • Waiters wine key • Additional items such
    • Blender as straw and
    toothpick

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