Lecture of the 2 Day nd

Buzeye Zegeye Abebe

PhD Candidate in Management, MBA, MPA ,BA, BED
Works at Wollo University and EDC as
UNCTAD certified Trainer for
Entrepreneurship and BDS Advisor
Contact: +251-920659964
buzeye2006@gmail.com/buze2002@yahoo.co
• How Do you select your supply suppliers?
 Selection of a supplier

• With global markets and competitive pricing selecting

a supplier should be given careful consideration.
• Seeking a new supplier requires caution and detailed
enquiries need to be made in at least the following
areas
• Initially larger organizations will carry out routine
credit reference checks to ensure that companies are
bona fide.
• 1. Full details of the firm and the range of items
they are selling.
• 2. A copy of recent prices lists.
• 3. Details of trading terms.
• 4. Details of other customers.
• 5. Samples of products
 RECEIVING OF FOOD

• In many catering establishments the receiving

department is not considered to be a very
important one, and people with little or no
specialized knowledge often staff it.
• Unless this department operates efficiently, it
becomes the weak link in the food control cycle and
nullifies all effort in the rest of the control cycle
The main objectives are to ensure that for all
establishments are:
• 1. The quantity of goods delivered matches the
quantity that has been ordered. This means that
goods may have to be weighed or counted.
• 2. The quality of goods delivered is in accordance
with the specification stated.
• 3. The prices where stated are correct.
• 4. When the quantity or quality (or both) of the
food delivered is not in accordance with the
purchase order or an item is omitted from the order
a credit note is provided by the driver. When this
happens it is important to inform the end user as
soon as possible.
• 5. An accurate record is made on the delivery note,
recording details of the delivery including
temperature and condition of packaging.
• 6. Goods should be decanted into clean storage
containers where appropriate, for example, meat
should be un-wrapped and stored in covered clean
containers before being placed in refrigeration.
• Issuing of food
• Depending on the organization this may take place
at set times during the day and may require a
requisition note signed by an authorized person, for
example head chef or restaurant manager
STOCKTAKING OF FOOD
The main objectives of taking stock are:
1. To determine the value of goods held in stock
2. To compare the value of goods actually in the stores
at a particular time with the book value of the stock
which will have been calculated with the simple
formulae of:
Value of opening stock+ purchases value of
during the period - requisitions made in
the same period=closing stock
3. To list slow moving items
4. To compare the usage of food with food sales, to
calculate the food percentage and gross profit
5. As a deterrent against loss and pilferage
6.To determine the rate of stock turnover for different
groups of foods. This is calculated by the formula:
cost of food consumed
average value of stock at cost price=Rate of stock turnover in a given period
For example, in a twenty-eight-day trading period the cost of food consumed was 3,000. The
opening stock on day 1 was 800 and the closing stock on day 28 was 700.

This means that in the twenty-eight-day trading period the total value of stock turned over
= rate of stock turnover=3000/750=4.0
four times and that an average of one week ’ s stock was held during the period
 Activity
Assume you are the food and beverage inventory
manager and wants to know the rate of stock turn
over your hotel. Lets say the cost o consumed goods
for the month of August was 10000 birr, the opening
stock of the month was 2000 birr while the closing
stock values 500 birr. Calculate the rate of stock turn
over for that particular month and discuss the
managerial implication
 STORING AND ISSUING OF BEVERAGES

• Ideally and in larger organizations the storage of

beverages is separated into five areas as follows:
• 1. The main storage area for spirits and red wine held at a
dry and draught-free temperature of 55°F–60°F (13°C–
16°C). This area is also used for the general collection and
preparation of orders for the various bars and the storage
of keg beers when there is a reasonable turnover.
• 2. A refrigerated area of 50°F (10°C) for the storage
of white and sparkling wines.
• 3. A further refrigerated area of 43°–47°F (6°C–8°C).
This is really necessary only when the turnover of
kegs is slow as otherwise they may be stored at
55°F–60°F (13°C–16°C)
• 4. An area held at a temperature of 55°F -(13°C) for
the storage of bottle beers and soft drinks
 Discussion Activities

What is menu and type of

menu and their main
differences
 Menu

• The word ‘menu’ dates back to the eighteenth

century, although the custom of making a list of the
courses for a meal is much older. Modern menus
first appeared during the early nineteenth century,
in the Parisian restaurants of the Palais-Royal.
• The menu is primarily a selling aid
 Menu Planning
Rationale
• Everything starts with the menu.
• The menu dictates much about how your
operation will be organized and managed, the
extent to which it meet its goals, and even
how the building itself - certainly the interior
- should be designed and constructed.
• It is the foundation upon which the layout and other
design functions are based. The menu influences
every basic operating activity in a food service
organization, it affects management decisions about:
• Menu items which reflect a balance between
profitability and popularity and are some of the most
important decisions that food service managers have
to make
• The usage and the space of and equipment
requirements for the food service facility
• The production methods
• Sources of food and staples suppliers
Objectives of the menu
• Menu items are selected which please the customer and are either profitable (for a
commercial operation) or affordable (for a non-commercial operation)
• To establish standards on which to base other activities in the operation
• To identify the food and drink to be offered, portions to be served, quantities and
quality of food and beverage ingredients to be purchased
• The menu and service style contribute in a big way to the business’s market image
• Menus are effective marketing tools if they are designed with the needs of the target
markets in mind
 ACTIVITY for Discussion

Consider:
• The factors which influence or constrain the choice of
products to be offered on a menu, and how the resulting
menu will affect other activities in a business.
• The difference between menu planning and menu design
Menu Planning

• The menu is the plan used to achieve the

organisation’s profit objectives and to satisfy
customers’ desires. The main objective of
Menu Planning is for the business to make a
profit while catering to its customers needs,
using all available ingredients, equipment,
physical surroundings and skills of its
employees at a reasonable cost.
• Important points to consider when planning a menu

• The type of customer to be attracted

• The cost and price of the menu, and food items
• The supplies that are needed to deliver the menu
requirements
• The kitchen size and the staffing skills needed
• The type of equipment that is available in the kitchen
• The balance of the menu (light to heavy, and then back to
light again)
Menu Design
Basic factors of menu design

• First impression is always important; the entire menu should

complement the operation of the business. Some menus are built
around the history of the establishment or the local area, the cultural
setting, cuisine or theme of the restaurant.
• The menu cover should reflect the identity or the décor of the
restaurant and should also pick up the theme, which is effective in
creating the correct image.
• The paper or card chosen needs to be of good quality, heavy, durable,
stain and grease resistant.
• size and shape
• artwork/colour
• ease of handling
• logical flow
Otherof information
considerations are:
providing a clear and accurate description of the dishes
 clear indication of pricing
stating whether a service charge is included or not
 the inclusion of dietary information.
Book-folded menus
A Window-folded menu
A window--folded menu
• The task of the menu writer and designer is to direct the
customers’ attention to the menu items that the restaurant
wishes to sell.
A well-identified pattern of customers’ eye movement can be
followed:
• What the customer sees first after opening a window-folded
menu is the centre inside panel, therefore it is important to
use the centre panel to promote items you most wish to sell.
With a book-folded menu the customers’ eyes move from
the lower right-hand panel to the upper left-hand panel.
• Menus that contain little information
and no descriptions usually fail to
inspire customers.
• A menu should be accurate and
honest in its attempt to inform and
describe and, above all, reach
• End of the Morning Session…
 Classes of menu

• Menus may be divided into two classes,

traditionally called table d’hote (table of the host)
and a la carte (from the card).
 Table d’hôte menu

The key characteristics of the table d’hote menu are:

• the menu has a fixed number of courses
• there is a limited choice within each course
• the selling price is fixed
• the food is usually available at a set time.
 À la carte menu

The key characteristics of the a la carte menu are:

• the choice is generally more extensive
• each dish is priced separately
• there may be longer waiting times as some dishes
are cooked or finished to order
Group Discussion

Try to identify the potential Food production areas

and Equipments
 Food production areas & equipment

• All stages of the preparation operations are very important to correct

planning, and one should study them carefully. These activities offer
many opportunities for savings in time.

• Having separate rooms for various preparations is not necessary,

especially in a smaller operation. Staff can carry out work adequately
on special tables within the perimeter of the kitchen area, if there is
sufficient demarcation such as an above-bench division, or preferably
a low wall division.

• The following notes refer to different preparation areas or rooms.

1. Vegetable Preparation
• Because many vegetables are bulky, provide deep sinks
in the preparation area. These should be duel sinks: one
compartment for soaking before trimming, and the
second for soaking before cooking. In the larger
kitchens, make the preparation and soak sinks mobile.
After washing, peeling etc, the water drains into an
open gully and cooks transport the semi-dry raw
vegetables from the sinks to the appropriate cooking
appliances. This saves double handling of raw materials.
Cont’d…
• The preparation tables should be constructed of metal, but hand
slicing requires portable wooden blocks.
• Allow sufficient storage for preparation utensils, such as knives, etc.

• Have open-mesh racks underneath the preparation bench to store

utensils.
• Machinery should include a peeler, chipper, and a general-purpose
machine for size reduction.
• There are many needs for size reduction equipment such as dicers,
shredders, slicers, graters, etc.
• in the preparation areas, so maintain a central pool of this equipment
in larger establishments.
 Salad Preparation
• In smaller catering establishments, carry this work out in the
vegetable room or area.
• In larger kitchens, and where salads are served in large quantities,
make this room separate.
• It should be next to the cold rooms, and fitted with stainless steel
bench, with removable wooden chopping benches.
• Have sufficient bench area to set out the salads after preparation.

• Larger establishments should be fitted with a small cold cabinet for

 Meat Preparation
• Because of transportation of bulk meat from the cold room, have the preparation

area as close as possible to the cold storage.

• The larger catering establishments might need to be fitted with virtually a complete

butcher’s shop, because meat carcasses have to be cut up and prepared, and joints

minced, etc. for pies and other dishes. Poultry and game require similar facilities.

• Fit this room with a large chopping block, hanging racks, plenty of stainless steel

bench space with portable wood carving blocks, and draws underneath to store

cutting knives.

• The benches should have a stainless steel sink let into the top
• Cont’d…

• A mechanical saw is useful for cutting the larger pieces of meat.

• The smaller catering establishment may not need a meat-

mincing machine, normally an attachment to the general-
purpose mixing machine in the kitchen.
• In larger establishments, however, a mincing machine is
essential.
• Kitchens will require various other machines like a sausage
machine, steak tenderisers, gravity feed slicers, bowl cutters,
etc.
 Fish Preparation
• Cooks can often carry this work out in the meat preparation area in smaller

establishments, if they make a small division to isolate the work.

• The fish section should have a bench with a slate or marble top for cutting, and a

stainless steel sink. If possible, it is advisable to establish a separate fish preparation

area.

• The sink must be large enough to immerse fish for defrosting and any other

preparation. As this type of preparation is wet, it is essential that the design of the

preparation tables allows for cracks and crevices to cause seepage underneath.

• Do not have draws under the benches for knife storage. Store these in a removable,
 Pastry Preparation
• This area should be as close as possible to the cold store to simplify the handling of flour

and the other goods used in this section. Some chefs, however, prefer to have the actual

• flour storage area in the pastry preparation room. A further point to decide is whether

this area will be simply for pastry preparation or will also include the bakery.

• Usually in smaller establishments, this is a separate pastry preparation area only,

because the cooking range, or possibly a small pastry oven, would be in the kitchen along

with the main battery of equipment.

• In larger establishments, or where a lot of pastry is to be prepared, the pastry

preparation room would be a bakery, where the oven is located.

• Cont’d…

• The equipment required will vary according to the

requirements of the pastry or baked goods, but a mixing
machine is essential, except in a very small kitchen
when a general-purpose mixer can be used.

• Other equipment includes a dough divider, moulder,

pastry roller, small cold cabinet, boiling table, pie/tart
machines, scales, cooling racks, proving ovens and
• End of the Day lecture…