Understand different food and beverage production and service systems

1.1 discuss the characteristics of food production and food and beverage service systems Food production: systems
eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze Service: systems
eg table service, counter service, a la carte, table d’hote, silver service, family service, plate service, gueridon service, specialist food service systems

1.2 discuss factors affecting recipes and menus for specific systems Recipe and menu factors
1. recipe suitability and modification
2. customer perceptions
3. choice of products
4. flavour and appearance of dishes
5. nutritional value

1.3 compare the cost and staffing implications for different systems Cost implications
1. system costs
2. equipment
3. staff
4. products
Staffing implications
1. system skills and de-skilling
2. job specifications
3. training
4. levels of output

1.4 justify the suitability of systems for particular food and beverage outlets Application: within the hospitality industries
eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering

LO2 Understand the financial controls used in food and beverage operations

2.1 discuss the use of financial statements in food and beverage operations Financial statements
1. dish costing sheets
2. cost statements
3. operating statements
4. variance analysis
5. sales records

2.2 demonstrate the use of cost and pricing processes
Costs and pricing
1. dishes
2. menus
3. beverage lists
4. sales mix
5. net and gross profit
6. fixed, variable, direct, indirect cost; cost elements
7. VAT
8. discounting

2.3 analyse the purchasing process
Purchasing process
1. requisition of equipment and supplies
2. purchasing options
3. purchase specifications
4. receipt
5. invoicing
6. storage of equipment and supplies

LO3 Be able to devise menus for hospitality events

3.1 compile food and beverage menus for a hospitality event
Menu and recipe considerations
1. cookery styles
2. types of menus
3. balance
4. dietary needs
5. allergy considerations
6. ethnic influences
7. social trends and fashions
8. nutritional content
Dish recipes
1. using fresh foods
2. prepared foods and levels of processing
3. combination of prepared and fresh foods
4. dish specifications
5. standard recipes
Beverages
1. Alcoholic
2. non-alcoholic
3. sources
4. selection
5. availability
6. storage
7. legislation

3.2 justify the selection and suitability of recipes for menus Factors affecting menu compilation and dish selection
1. taste
2. colour
3. texture
4. temperature
5. appearance
6. seasonal and local produce
7. complementary or contrasting foods
8. food and drink matching
Beverages
alcoholic
non-alcoholic
sources
selection
availability
storage
legislation

LO4 Be able to provide food and beverage services for hospitality events

4.1 plan a food and beverage service for a hospitality event within an agreed budget Planning
1. type of menu
2. style of service
3. timescale
4. customer requirements
Cost control
1. staffing
2. materials
3. overheads
4. achieving target profits
5. budget restrictions

4.2 implement the planned service maintaining standards of quality and health, safety and security Quality standards
1. production and service planning
2. food and beverage preparation
3. cooking and presentation
4. food and beverage service levels
5. setting and maintaining standards
Health, safety and security of the working environment
1. procedures
2. monitoring
3. setting and maintaining hygiene practices

4.3 evaluate factors to determine the success of the service, making
recommendations for improvement Evaluation factors
1. Planning
2. Organization
3. management objectives
4. implementation
5. quality
6. customer satisfaction
7. cost effectiveness