Managing service in food and beverage operations (BBAHO2A)
Summary
Summary Managing service in food and beverage operations chapter 7 notes for session 4, learning outcome D
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Course
Managing service in food and beverage operations (BBAHO2A)
Institution
The International Hotel School (IHS)
Book
Managing Service in Food and Beverage Operations
The documents provide a summary and introduction to menus, menu planning, menu development, menu design, menu building, menu mistakes, and as a bonus a summary of cooking methods.
Managing service in food and beverage operations (BBAHO2A)
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MANAGING SERVICE
MANAGING IN FOOD
SERVICE INAND
BEVERAGE
FOODOPERATIONS
AND BEVERAGE
OPERATIONS
Menu, types of menus, menu
Menu development,
development, recipes, cooking
methodscooking methods and
and summary
recipes summary
, International hotel school
Business Administration in Hospitality Operations Management course
Table of Contents
Introduction to Menus ............................................................................................................................ 2
Building menus.................................................................................................................................... 2
Types of menus ....................................................................................................................................... 2
Static menus ........................................................................................................................................ 2
Menu Development ................................................................................................................................ 3
Menu planning .................................................................................................................................... 3
Control points in food and beverage operations ................................................................................ 4
Menu planning Objectives .................................................................................................................. 5
Menu planning considerations............................................................................................................ 5
Menu design ....................................................................................................................................... 5
Menu mistakes .................................................................................................................................... 6
Menu labeling ..................................................................................................................................... 6
Cooking methods .................................................................................................................................... 7
Moist-heat cooking methods .............................................................................................................. 7
Simmer and submersion poaching.................................................................................................. 7
Poaching .......................................................................................................................................... 7
Boiling ............................................................................................................................................. 7
Shallow poaching ............................................................................................................................ 7
Steaming ......................................................................................................................................... 7
Braising ............................................................................................................................................ 7
Stew................................................................................................................................................. 8
Sous vide ......................................................................................................................................... 8
Dry-heat cooking with fat methods .................................................................................................... 8
Sauté ............................................................................................................................................... 8
Pan-fry ............................................................................................................................................. 8
Deep-fry .......................................................................................................................................... 8
Dry-heat cooking methods.................................................................................................................. 8
Roasting and baking ........................................................................................................................ 8
Barbeque ......................................................................................................................................... 8
Broiling ............................................................................................................................................ 8
Grilling ............................................................................................................................................. 8
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