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F&B Management

F&B Management

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Published by Kwan Kaa

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Published by: Kwan Kaa on Feb 25, 2011
Copyright:Attribution Non-commercial


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Healthy Menus

Nutritious, well-balanced, and healthy meals are very important for all guests Today, consumers are more concerned about nutrition and carefully consider ³what¶s on the menu´ Managers and staff SHOULD be offering nutritious & healthy menu choices to gain competitive advantage Service managers and staff must have knowledge on nutrition and how to balance diet to serve consumers with nutritious meals that is µhealthy¶ for them (keep balance to serve food that looks and tastes good!) Menus created should contain the suitable proportion of six nutrients: - proteins, carbohydrates, fats, vitamins, minerals, and water    

refrigerated. water. frozen storage Preparation ‡ Nutrition can be lost through cleaning. chicken. diet beverages. organic ingredients Purchasing ‡ fresh is best ‡ skim milk and cheeses ‡ avoid packaged foods   Storing ‡ minimize delivery and use time ‡ Wrapped.Reduce fat and cholesterol in menu items (use fish.Healthy Menus & Food Service Operations  Menu Planning: Strategies can be used to indicate nutritious concerns .Reduce sodium (use less salt) . sunlight . or ³sodium-free´ ³Fresh is best´ trend Use low-calories food items. heating. ³low-calorie´. use low-sugar fruits and vegetables) . fresh fruits and vegetables.Use strategies to reduce calories (reduce fat and sugar used.Use strategies to reduce sugar (use other sweeten spices instead of sugar)  Tell the truth on the menu by using words such as ³light´. turkey) . cutting.

Food Poisoning & Food Infection Food Poisoning    Occurs when germs get into food and produce wastes that are poisonous Once it is poisoned. vomiting. there is no way to remove the poison out of the food Types of food poisoning 1) Staphylococcal (Staph): staph germs are found on skin. poultry. stomach pain  . Food with Sam germs are beef. pork. nose. Results of eating improperly processed canned foods. fish. poultry. fever. stomach pain 2) Botulism: rare type. more serious symptoms ± dizziness. double vision. and throat of people with colds and sinus infections. and egg products. not poison) Types of food infections 1) Salmonellosis (Sam): Sam germs live in people¶s intestine and also some animals like chickens. Gets on meats -. paralysis. Food Infections  Caused by bacteria and viruses in food that are eaten with the food and reproduce inside the body (caused by germs itself. vomiting.ham. Symptoms ± diarrhea. eggs. and meat salads. Symptoms ± diarrhea.

öú thickened liquid simmering small cuts of meat in Grilling è. broiling with sauce Poaching ö ± cooking food below the boiling point of water.Different Cooking Methods Moist-Heat Methods Boiling ö 100 CÛ õ õ ± cooking food in 212 FÛ or Dry-Heat Methods Baking û ± cooking with dry heat in an oven (pastry) Roasting è. üè cooking food at high temp on a rack between heat sources Barbequing grilling. or electric heat Griddling üèõ â ø ûú cooking on a solid heated surface. with small amount of fat Ovenizing è úâ ø ú ö û cooking foods on greased pans in ovens at high temp Frying ø õ cooking in fat. pan-fry . deep-fry. üè ± using baking method but applied to meat and poultry Broiling è. coal. å boiling point cooking food below its Steaming úè cooking using vapor from boiling water. Food may or may not be covered with liquid Simmering öú. üè cooking on an open grid over gas. Helps keep nutrients Stewing å . oil using pan to stir-fry.

and Poultry ‡ ‡ ‡ ‡ ‡ Roasting .Braising Broiling .Simmering Pan broiling Frying Pressure cooking and steaming .Different Cooking Methods Fruits & Vegetables ‡ ‡ ‡ ‡ ‡ Steaming Baking Frying Microwaving Boiling Meat. Fish.

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