Lesson 01 : 

Catering Management
Introduction to Catering Anagement

Institutional feeding is not new to India. Religion, tradition and culture have always brought people together in large numbers
to celebrate festivals, marriages, birthdays etc. with one of the major objective of eating together.

The development of catering institutions has, however, closely followed the changes in eating habits and needs of people that have
resulted from the development of the country in different spheres – education, transportation, industrialization, health care, and
national and international trade. The requirements of people for eating outside their homes have thus changed from time to time,
and given rise to the wide variety of institutions, which have tried to keep pace with the new demands.

Lesson 01 : Catering Management

Catering Management

Catering management is the art of providing food and drink aesthetically and scientifically to a large number of people in a
satisfactory and relatively cost effective manner.

Management can be defined as the art of bringing together the abilities of people and organizing them in a scientific and orderly
manner, to achieve a common goal. It is a continuous process of establishing objectives, putting together all available resources –
human and material in the best possible manner in an atmosphere of co–operation and good will.

Lesson 01 : Catering Management

Reasons for Growth of  Food service out lets / Catering Institutions

1. As a matter of convenience at the places of work or residence has led to the establishment of different profit / nonprofit
units as both wife and husband are working. Eating out began to be considered prestigious, fashionable and means of
entertainment.
2. International cooperation in the fields of trade, commerce, education, sports has brought together people from different
geographical, cultural backgrounds. The exposure to the different kinds of foods created specialized catering services like
 Chinese, Italian, American and South Indians specialized items.
3. The development of ways high and improvements in the modes of transportation gave rise to road side eating places like
dhabas etc.
4. The need for literacy gave rise to a number of educational institutions where children spent long hours. This generated a
need for catering facilities in schools and colleges.
5. Increase in health and medical care gave rise to more and more hospitals and clinics and it thus became necessary to
operate canteens for patients, staff and visitors.
6. Welfare services which are planned by the government to eradicate hunger and malnutrition led to introduction of mobile
units.
7. Industrialization gave a spurt of employment for both men and women and employers subsequently had to provide catering
facilities for their employees which led to the development of industrial canteens.

CATERING SERVICE
1. 1. Chapter 9 CATERING By: Mumtazul Ilyani
2. 2. DEFINITION • Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, filming site or
studio, entertainment site, or event venue for a large number of people.
3. 3. CATERING SEGMENTS • The catering industry is divided into three general segments. 1.COMMERCIAL Primary financial goal involves generation of profits
from the sale of F&B products. Ex: Restaurants, fast food outlets, bars and pub. 2.NONCOMMERCIAL Financial goal does not involve generating profits from the
sale of F&B products. F&B are secondary business in alliance with the main business. Ex: Hospital catering, college/university catering and transportation catering.
3.MILITARY Encompasses all catering activities involved in association with the armed forces or diplomatic events. Ex: Army based camp catering.
4. 4. TYPES OF CATERING SERVICE • There are two main types of catering on-premises and off- premises catering that may be a concern to a large and small
caterer. 1. On-Premise Catering - is catering for any function such as banquet, reception, or event that is held on the physical premises of the establishment or
facility that is producing the function. On-premise caterers such as hotels, convention centers, and restaurants, they usually have the advantage of offering many
services under one roof. They can also provide sufficient space to house an entire event and plenty of parking.
5. 5. ON-PREMISE
6. 6. 2. Off-Premise Catering - often involves producing food at a central kitchen, with delivery to and service provided at the client’s location. Part or all of the
production of food may be executed or finished at the event location. At times, off- premise caterers must rely on generators for electricity, truck in potable water
and devise a trash system. In most cases there is no existing kitchen facility at the location where the food is served. Caterers provide single-event foodservice,
but not all caterers are created equal.
7. 7. OFF-PREMISE CATERING
8. 8. TYPES OF CATERER 1. FULL SERVICE CATERER  Not only provide food, but frequently cook it to order on-site.  They also provide service personnel at
the event, plus all the necessary food-related equipment.  They can arrange for other services, like décor and music, as well.
9. 9. TYPES OF CATERER (cont…) 3. PARTY FOOD CATERER  Supply only the food for an event.  They drop off the cold foods and leave any last minute
preparation, service and cleanup, to others. 2. HOT BUFFET CATERER  Provide hot foods that are delivered from their kitchen in insulated containers.  Help to
arrange the food display.  They sometimes provide serving personnel at an additional charge.
10. 10. CATERING EQUIPMENT • Both on premise and off premise catering have much in common. Obviously, transportation by vehicle is a main difference. It
complicates food safety issues such as packing safely to keep hot foods hot and cold foods cold, and to avoid spillage.
11. 11. CATERING EQUIPMENT (cont…) This is accomplished by using: insulated cooler containers refrigerated vehicles portable warming containers insulated food
carts
12. 12. TYPES OF CATERING ESTABLISHMENTS
13. 13. 1) OUTDOOR CATERING  Provides food and drink away from home base and suppliers.  The venue is left to the peoples’ choice (outdoor).  Hotels,
restaurants and catering contractors meet this growing demand.  The type of food and set up depends entirely on the price agreed.  Outdoor catering includes
catering for functions such as marriages, parties and sport events.
14. 14. 2) INDUSTRIAL CATERING  Provides food and beverages to ‘people at work’ in industries and factories.  Similar to workers canteen, cafeteria.  Purpose
of industrial catering is to give refreshment to the workers.  Large quantity of food produced in dining room with limited choices.  It is based on the assumption
that better fed employees at concessional rates are happy and more productive.
15. 15. 3) CLUB CATERING  Provides food and beverages to a restricted member clientele.  Membership card is required to enter in the club.  Some examples
of clubs for people with similar interests are turf clubs, polo clubs, golf clubs, cricket clubs.  The service and food in these clubs tend to be of a fairly good
standard.  Night clubs offer entertainment with good food and expensive drinks.
16. 16. 4) WELFARE CATERING  Welfare catering is the provision of food and drinks for those who obviously could not afford it or pay for it.  The objective is to
provide a service without necessarily making a profit.  Provide self satisfaction in doing charity, examples food for homeless group.  Financially supported by
NGO.  Some financially supported by government, includes catering in hospitals, schools, colleges, the armed forces and prisons.
17. 17. 5) LEISURE LINKED CATERING  Provides food and beverages to people engaged in ‘rest and recreation’ activities.  This includes sale of food and
beverages through different stalls and kiosks at exhibitions, theme parks, zoos, stadiums, galleries and theatres.  Food catering outlet will be placed near to
visitor attractions.  Often served fast food and simple food such as burgers, hotdogs, nuggets, sandwiches, soft drinks.
18. 18. 6) RETAIL STORE CATERING  Some retail stores, apart from carrying on their primary activity of retailing their own wares, provide catering as an additional
facility.  It is inconvenient and time consuming for customers to take a break from shopping, to have some refreshments at a different location.  Become the
reason of the need for some sort of a dining facility in the retail store itself.  Provide meal and drink both.  A-la-Carte food has been served.
19. 19. 7) TRANSPORT CATERING  Provides food and beverages to passengers, before, during and after a journey on trains, aircraft, ships, buses or private
vehicles.  Transport catering categorizes in four parts: a) Airline Catering b) Railway Catering c) Cruise Catering d) Surface Catering
20. 20.  Catering to airline passengers on board the air craft.  Meal served to passengers on board a commercial airliner.  These meals are prepared by specialist
airline catering services and normally served to passengers using an airline service trolley.  Food are prepared in central kitchen.  They range from a simple
snack or beverage in short- haul economy class to a seven-course gourmet meal in a first class long-haul flight. A) AIRLINE CATERING
21. 21.  Travelling by train for long distances can be very tiring; hence a constant supply of a variety of refreshment choices helps to make the journey less boring
and tiring.  On-board meal services are also provided on long distance trains.  Glorious catering with fully A la carte menu.  Pantry trolley used to take the
orders and serve food  Gives less choice to the passengers. B) RAILWAY CATERING
22. 22.  Cruise catering is one of the most luxurious catering.  Caters cargo crew and cruise passenger.  Cruise have own kitchens and restaurants on board. 
The food which served is fixed with a little choice.  Food items is stocked in the store and prepare during the journey. C) CRUISE CATERING
23. 23.  Catering to passengers traveling by surface transport such as buses and private vehicles.  Normally located around a bus terminal or on highways. 
Limited menu choices. D) SURFACE CATERING
24. 24. The caterer’s objectives 1. Earn a fair profit, consistent with the amount of money invested in the catering business. 2. Generate sufficient catering sales
revenues to accomplish the above, to cover all operating expenses, and to have enough money left over to reinvest in the business. 3. Ensure customer
satisfaction. 4. Provide consistent quality and service. 5. Convey a particular image. 6. Develop a reputation for dependability, flexibility, and solving problems. 7.
Stay on budget.
Characteristics of Catering Management

As catering involves activities and variety of products and it provides a special challenge to the manager, it has certain
characteristics which make it different from other manufacturing and service industries.

 A wide variety of food services are offered to the customer, ranging from biscuits and tea, cooked and processed snacks;
beverages and meals to the organization of complete events
 The product and service are closely interlinked and cannot be treated in isolation
 The product offered is not always taken off the shelf and served without further preparation.
 Products are not easy to standardize, and the same dish varies in its shape, size and quality from one establishment to
another.
 Providing a personal touch to the food is an important selling point in catering, therefore special arrangements for their safe
storage are necessary.
 Customer tastes vary on different days and even at different times on the same day. These may also changes radically
leaving a lot of people from varying backgrounds, cultural, religious, social and structural. This calls for greater skills in man
power management both within and outside the establishment.
 Food is more vulnerable to pilferage, theft, contamination, spoilage and waste. Therefore needs to be controlled at all stages
of production and service.
 The product is generally consumed at the point of production, but while some items can be prepared before hand and held
safely. Others cannot and therefore and therefore have to be prepared on order. This results in peaks and through of
activities.
 The caterer also concerns himself with standards of hygiene and the health of customers as food once consumed cannot be
retrained. While a product which is infected have the adverse effect only after consumption.

5 Characteristics of a Great Catering Service

Catering services are among the most secured entrepreneurial ventures. But to build a great catering business, you need a specific skill set to
impress the clients. For those who are managing or planning to start a catering service, these five characteristics are features that every catering
business should aspire for.

Catering equipment
Food safety and presentation are major considerations for clients when they hire caterers for their events. A catering service should serve the guests
no matter how many they are. The appropriate commercial catering equipment can help in achieving this. These types of equipment will ensure that
the food is safe and presentable enough for the attendees.

Courteous customer service

When a catering company is working with the client, every member of the team must be polite and tactful. The business is aiming for the client’s
satisfaction. Any hint of tactlessness will not go well with clients. All team members must be taught about being diplomatic when dealing with clients
and guests. Otherwise, there may be bad reviews.

Professional service team

The catering service must have enough people to accommodate the guests and their needs. The team should prepare the food and set up the buffet
table accordingly.

Extra services
Catering services must go beyond just serving food. To add more opportunities for the business to earn money, entertainment and decorating may
also be part of the company’s portfolio.

Diverse menu
Since catering companies are invited to different events, the business must be flexible enough to adjust to the needs of the clients. It is a good idea
to offer a different set of menu or items. This likewise benefits the business, as it promotes customer satisfaction and increases the client base.
 No catering business is perfect, of course. But there are bare minimum requirements like the ones mentioned above that should always be present.

Lesson 02 : Principles and Functions of Catering Management

Introduction

Management being a process involving activities through which action is initiated and resources used for achievement of a set goal,
certain basic guidelines can be formulated by every manager. These are termed as principles. “Principles are thus formulated on
the basis of past experience of managers in related situations, through a process of recording mentally or in writing, the effects of
decisions taken in the past.

There is no fixed number of principles that a manager may adopt as the basis of developing his establishment and with individual
experiences gained, very different guidelines for efficient working may be established in different organizations.

Lesson 02 : Principles and Functions of Catering Management

Principles of Management

Some principles which from basic guidelines to managing catering operations are

Division of work: The principles of division of work is based on the concept of specialisation and since food production activities
are each quite distinct in the skills they require, jobs are generally divided according to abilities of staff. The idea is to make
abilities more efficient by performing each task repeatedly, till production speeds up and staff gain confidence. As the size of the
establishment increases the principle of division of work becomes more applicable as against a small coffee shop in which a cook
and his assistant do most of the kitchen work, and shift to the service counter when production is over. Similarly, an owner –
manager of a small canteen would probably perform the tasks of the cashier, accounts clerk, purchasing manager, recruiting staff,
and catering supervisor and so on. But as the establishment increases in size and the amount of work increases, the jobs would be
delegated to people having the required abilities to handle them.
The principle of division of work, however, has to be applied with care in food services because its strict application might lead to
staff being unable to takeover another’s job. For example, if a cook leaves, the assistant would not be able to produce the food for
the customer, to the detriment of the establishment. The principle should only be applied to the extent to which it helps timely
achievement of goals. Since food has to be prepared and served at a particular time, this principle may be used to ensure speed.

Authority and responsibility: The principle of authority works in two ways – that which is exercised because of position in the
organization, through the chain of command formally laid out, and hat which is attributed to a person’s intelligence, experience
and the sense of values he holds. Both types of authorities complement each other. In any work situation some of the official
authority may be delegated along with the responsibility a task carries. For example, the task of meal production and job
distribution may be delegated by the catering manager to the head chef in the kitchen. He then also gets with the delegated job, the
responsibility of ensuring correct portions, standards, quality, customer satisfaction and profits. Authority may also be dispersed
or centralized in principle.

Discipline: The principle of discipline covers punctuality, courtesy, adherence to rules and regulations, obedience, etc – all of
which are essential for smooth functioning of establishments where group activities are involved and directed towards common
goals.

Unitary command: Application of the unitary command principle goes a long way in establishing loyalty to the senior in
command and to the organization. It removes chance of confusion, improves communication through better understanding of
particular personalities.
Where more than one person is giving different instructions, loyalties get divided and subordinates take advantage of the
conflicting to evade work. The result is that time gets wasted, work gets disorderly and performance drops.

Unitary direction: This relates to coordination of activities to achieve a single goal. There can be no command without direction.
Undirected or multidirectional goals only lead to confusion and unachieved goals.
Individual goals subordinate to establishment goal: This principle is a must for success of any establishment, because if every
individual starts working so achieve his own goals first and then those of the establishment, there is no doubt that the organization
will have to close down. This is because there is no end to individual needs and when one is satisfied another will crop up, at the
cost of the food service.
Payment or remuneration: The methods of payment agreed on should satisfy employees and the organization, the terms in
principle being, as far as possible, impartial.

Hierarchy: The principle of hierarchy refers to the chain formed by superiors placed at different levels in an organization
structure of an establishment, and corresponds to the various levels of management- line, middle, and top management.
 Orderliness: This principle is most applicable to catering establishments which are constantly handling materials, heavy
equipment and working with steam and other fuels, heat, cold, oils, etc. Material orderliness is of utmost importance because
perishables need to be kept for different periods of time in raw, partly prepared and prepared forms. Orderliness helps to avoid
cross – contamination, saves time looking for materials and equipment when required for use, and ensures safety for all
concerned.
Orderliness with regard to manpower is helpful in placing people in positions so that “the right man is in the right place at the right
time” – a reflection of good organization.

Loyalty and devotion: This principle ensures an atmosphere at work which is bound to generate a unified attachment to the
organization, and its interests and goals, through development of harmonious relations at work.
Work stability: The principle of minimized labour turnover creates a sense of security and confidence in people, leading to better
orientation at work. If this principle is not followed for any reason, and cheap labour is employed, the turnover increases which is
very costly both in terms of the wage bill and increased recruitment and administrative costs, besides resulting in poor
performance.

Initiative: If staff is allowed to suggest plans which can be followed even partly, it is highly motivating for them. For example, if a
recipe idea offered by an assistant cook is accepted and prepared by the head cook, initiative develops in the staff. Based on this
principle, staff is often encouraged to participate in making decisions which affect them. This helps raise morale, develop new ideas
and increase efficiency.

Unity: This principle emphasizes the spirit of group work, and establishment of smooth communications, between people, thus
developing healthy team spirit.

Control: This principle states that limiting the area of control of a leader or supervisor to cover the work of about five or six
people only having related jobs, brings about greater efficiency. This is often referred as “the span of control
Thus principles used with good judgment enhance the chances of reaching set goals, increase understanding of other people and
oneself, help in decision – making and encourage better use of resources.
Since all plans of action are based on decisions made within the value structures of managers, principles provide the base from
where to start towards goals.

What are the 7 Functions of Catering?

According to the Restaurant and Catering Association, there are seven functions to the basic catering management function. In order for you to properly run a catering company, you must be
intimately familiar with all of these functions. Missing out just one of them might cause you to mess up an event. Let us quickly go into them right now.
1.Planning
The first and most important catering function that you should know about is ‘Planning’. This entails that you formulate a comprehensive plan for the event on hand. You will find that as
the event date becomes closer, the more difficult the event will become.

Other than creating a plan for each event, you should also have plans for your catering business in general. This is similar to a business plan. There are 2 general levels of planning
involved – strategic planning and tactical planning. Strategic planning helps you plan over the long term future of your company. Tactical planning is used to guide you over a much
shorter time frame – typically a year or a quarter.

One of the major benefits of planning is that it forces to set measurable objectives with which you can benchmark yourselves against at the end of each year.

2.Operations – Execution of Tasks

The second major function of catering is operations. While almost anyone can listen to and understand the needs of a customer, it takes a certain degree of knowledge and skill for a caterer
to translate those needs into small, executable tasks.

In order for you to successfully hold an event, all tasks must be identified, bundled, delegated and executed.

3.Organizing the Event

The process of organizing the event involves setting up a formal structure that is most conducive to the efficient and execution of each assigned task. You will need to be able to organize
the various types of resources at your disposable in order to do this. This includes financial resources, human resources and capital resources. According to  Caterers Global, you also need
to be able to correctly predict market trends and future food prices in order to do this.
4.Equipment
The equipment that you will have to manage will depend on several factors. These include the menu, the service requirements of the client as well as the type and location of the event.

5.Implementation
This is where you start implementing the plan that you have set earlier. You need to be able to communicate well with the team leaders in order to achieve the desired outcome. You are the
one who will have to finalize the schedules, identify who among your staff will do what, and review the procedures and business processes that you have set in place.

6.Controlling

While your plan is being implemented, you need to ensure that you have the necessary control mechanisms in place so you know nothing is going to go wrong.

This also refers to having the necessary cost control procedures within your catering company to ensure that you do not overspend.

7. Understanding Legal & Insurance Issues

This is where a lot of new caterers get themselves in trouble. You need to be able to have the necessary insurance plans to cover personnel, equipment and guests at both on-premise and
off-premise locations.

You might also want to consider creating a safety management team who will oversee all the safety aspects of your functions. This will help mitigate legal concerns.

It also goes without saying that you should have a clearly-written and legally binding contract to provide both yourselves and your customers peace of mind.
Lesson 03 : Food Menus
Definition of Menu and Menu Pattern

Menu: A Menu is virtually a list of dishes planned for production in catering operation and may include full meal or snacks.

Menu pattern: The outline of the food items to be included in each meal is known as Menu pattern.

Lesson 03 : Food Menus

Importance of Menu

Menu is primary aspect of the entire establishment upon which all activities are centered. The menu determines the food to be
purchased, equipment and personnel needed, the work schedule, pre costing food to be served etc.,

A carefully planned menu is the internal step towards successful meal. It should provideadequate nutrition,tempt the appetite and
result in satisfaction for the guest. For the food service the menu will predetermine the work to be done and also controls the
resulting profit or loss. So important is the menu withoutit, there will be no successful food service.

Your menu is a huge part of any event, whether a wedding, corporate event or anything in between. Planning the perfect food service is
essential for creating an event guests remember – in a good way.

Step 1: Set a Budget

Caterers are great at creating unique menus that fit your event within a reasonable budget. That’s our job! Planning a great menu, only to
have to make significant changes due to previously unmentioned budget concerns, is a much bigger challenge. At this point in the
process, a rough head count is also helpful.

Step 2: Choose Your Service Style

There are so many different ways to serve your guests. Plated dinners, buffet lunches, family-style celebrations and more are all options.
The right one for your event depends on a few factors, including the overall feel of your event and your budget.
Step 3: Consider Your Timeline
Think about the other elements of your event and how your menu will fit into them. Do you have time for a sit-down meal? Should you
stick to a cocktail hour with hearty appetizers? Will guests need to be able to eat while still participating in the event, such as watching the
first dance, take notes during a presentation or listen to a speaker.

Step 4: Account for Venue Restrictions

Many popular venues, such as barns and industrial buildings, weren’t created to serve hundreds of people a catered meal. Talk to your
venue to determine how much room there will be to keep chilled foods cold and heat up food prepared ahead of time. You also need to
take into account how much room is available for serving guests.

Step 5: Know Your Guests

Consider the preferences of your guests. If they’re C-suite professionals used to eating in high-end restaurants, they’ll expect top-notch
cuisine. Did you grow up in a meat-and-potatoes household? Don’t serve an exclusively vegan menu at your wedding. Alternately, if all
your college friends are vegetarians, be sure to include a few meat-free options.
You also need to consider food allergies, intolerances and restrictions.

Step 6: Know What’s in Season

Incorporating as many local, in season ingredients as possible will make your catering menu fresher and more flavorful. You may also be
able to save a few dollars by eliminating the need to source ingredients from far away.
Lesson 03 : Food Menus
The Factors Responsible for Menu Planning

The factors responsible for menu planning can be broadly divided into two. They are
 1. Factors relating to the guests: Age, Sex, Occupation, Nutritional needs, Food preference
2. Factors relating to food service management: Deals with type,service, No to be served, equipment availability, No of
experienced employees, distribution of work,availability and seasonality of food budget.
Meal outside house is eaten in diversified places. Each food service is planned to meet the needs or demands of customer.

 In food service institutes, it’s primary objective is selling

 The common and major aid/ sales tool in selling food is the MENU
 The menu should be an extension of the 3 policies of a food service institution i.e.
 Marketing
 Financial
 Catering
 Menu informs customers in a clear way of what is available to them which in turn gives satisfaction to the customer
 Well planned and presented commercial menu makes it possible to plan for a profit
 Aids in controlling the cost in non commercial institutes
 Application of design, layout, typography and graphics can effectively complement the atmosphere and type of service and
will be a useful sales medium.
 Good menu assists customers by gaining their confidence and putting them at ease
 Poor menu deterrent to sales ignorance and fear by the customer

Frequently Asked Questions

What is the importance of menu planning in food service?
Menu planning in food service helps the chef take charge of the kitchen, keep a tab on available ingredients, and help the restaurant make a profit.
A menu is a detailed list of options offered to the customer when they come to eat or drink at the restaurant or bar. They offer a wide variety of choices, and are priced
differently based on the ingredients used, time taken to cook the dishes, or the season and availability of ingredients used. Menus can be different based on the meals of
the day, such as breakfast, lunch, and dinner.

What is meal planning, and why is it important?

Meal planning is planning for the meals in advance. This entails jotting down the days of the week on which the meals will be eaten and meal ideas. Also finding,
collecting, and saving recipes, finalizing the menu calendar, and finally creating a grocery list to buy the ingredients required to make the meals.
Meal planning is important because it helps to know in advance the time taken to cook the recipes, have the ingredients, know the likes and dislikes of the people eating
the meals, and the days and times they'd be available to eat them. Besides, one of the biggest reasons why it is important is because it saves time, money, and space in
the kitchen pantry. It also helps prepare healthy, well-thought-out meals for the family.
Lesson 03 : Food Menus
Basic Menu Criteria

1. General presentation: very important as it identifies the image and personality of the particular uniti.e., what type of an
institution it is
1. The menu should be attractive
2. It should be clear – plastic coated to be cleaned or inexpensive paper which can be replaced should be in presentable,
durable cover
3. It should be easy to read – headings, different type face under each heading – help in selection. Use of graphics,
colour, blank space which attractive to the eye. Should not be like a railway time table – mass of information in an
unattractive style annoys to the customer.
4. It should complement the service/organization
5. It should reflect current awareness – the current eating trends to satisfy customer requirements
6. Interesting in design to direct the customer’s eye to specific items, that the caterer wants to sell – design will assist in
achieving the uniqueness of a particular food operation.

2. Menu content: important to achieve sales

Language: Must be in keeping with the type of operation. Foreign language if used must be accurate and a simple, correct
translation can be provided to aid sales. Flamboyant terms or language are difficult to understand.

Objectives in Meal planning

Meals outside home is eaten in a diversified plans. Each is planned to meet the need of customer/clientele.
Eating outside home is becoming more and more popular bacause of many reasons, one of which is
women employment outside home, mashrooming of food joints of various type in land around, the anxiety
to try new foods, unfamiliar to palette, the crave for eating different types of food in increasing among the
young and middle age population.
Any place where food is served, may not be essentially cooked but served only is called a canteen, but it
should ba a regular feature and not occasional, and this is referre to as canteen but purely temporary in
nature. In a canteen same group may be served every day for example institutional/educational canteen.
But in restaurant where different people are served foods. This group may be a heterogeneous type, but
not homogeneous like in institutional canteen. Based on institution this objectives of different types of
 canteens differ .
The objective would be based on different factors which are
1. Age groups
2. Sex
3. Type of work / activity
4. Place of work or accessibility to the market or eating place
5. People to be served
6. Economic conditions
7. Surrounding area
There are basic objective for any type of canteen. Which are common to any food eating outlets.
1. To provide food which is clean and wholesome for the clintelle
2. To provide a balanced food not only nutritious but balanced in variety. These two facts can be used in any
type of canteens.
To maintain the cost of food which is very reasonable and satisfying to the clintelle. In addition to general
objective for each type of canteen there may be specific objective for each type of canteen.
Lesson 04 : Menus for Different Institutions
Procedures for Menu Planning in a Commercial food Service Operation

 Conduct a market study

 Perform a competitive analysis
 Interview restaurant critics/ reviewers
 Attend food shows
 Develop a unified theme
 Include current trends
 Analyze nutritional content
 Ensure variety and balance of menu items
 Price the menu accurately
 Check on availability of food products
 Match the menu with skill level of kitchen personnel and balance the production station
 Control labour costs
 Increase sales with planning attractive appetizer and desserts
  Test recipes and make adjustments
 Standardize recipes
 Conduct taste testing trials
 Establish garnish, plating and portion standards.

Procedures for Menu planning in a non Commercial food Service Operation

Catering Management 3(1+2)

Lesson 04 : Menus for Different Institutions

Procedures for Menu planning in a non Commercial food Service Operation

Menus for hospitals:

The food service in hospitals is unique and complex and caters to the patients as well as the attendants. This food service requires a
staff of well qualified dietitians.

Main objective:
 To improve the health of the patient and to restore hi to normal activity and state of well being.
Secondary objective:
 To provide food service for the professional and clerical staff and other employees in all departments of the hospital.
 Provide food service to visitors, attendants in the hospital. The food service should produce and serve high quality foods that not only
meet the nutritional requirements of patients and personnel but must be provided at a cost within budgetary allowance.
 A normal or regular diet that will supply all foods essential for good nutrition should be planned as a basic foundation for diets required
for therapeutic purposes. Modified diets suitable to meet particular needs of the patients.
 Hospital menu may be non – selective ( no choice) – does not give allowance for individual patient’s likes or dislikes, or may be
selective in which the patient may select from two or more menu items – adds to satisfaction of the patients and also helps to prevent
wastage.
 Service to hospital personnel – cafeteria style.

Menus for Industrial Canteens

 Catering Management 3(1+2)

Lesson 04 : Menus for Different Institutions

Menus for Industrial Canteens

The concept of catering to employees was initiated in the early 19th century to provide meal service facilities to the labour working
in places located far away from their homes.
Robert Owen – is regarded as the father of industrial catering.
Several industrial units have continued this service as an indispensible part of their operations, either under plant management or
on a concessional basis. Food is supplied either free of cost or below cost (subsidized) to their employees – saving to the employees,
contributes to the health, efficiency and the satisfaction of employees.
Menu planning must follow the principles of planning for other cafeteria – consideration for:

 Specific requirement of the establishment

 Food combinations
Cycle or rotating menus – valuable in reducing the time spent in planning successfully keeping in mind equitable distribution of
labour and food. 4 menus (one cycle) suitable for 5 days repeated 3 or 4 times and then a new cycle is begun. Season of the year,
should be taken into account. Food managers trained in mass production management and cost control.

Lesson 04 : Menus for Different Institutions

Menus for Homes for Children and Extended Care Facilities

These include hostels, orphanages, homes for aged, handicapped etc.

All three meals are eaten in the same place everyday throughout the year hence nutritional needs of the individuals being served
must be met.
Meal cost must be kept in mind to meet the budgetary allowances. Careful thought must be given to menu planning to incorporate.

 Variety and interest into the menu

 Prevent low cost foods commonly used from falling into a monotonous pattern
 Children need to be served foods which are familiar and in an atmosphere which is pleasant.

 Same food can be served to children of all ages, but size of serving / portion acceptable to a child varies with age.
 Individual differences in activity, sex, body build and other physical and temperamental characteristics should be kept in
mind.
 Older adults have fixed habits and food preferences
 Basic menu planning pattern should be followed – some individual problems should be taken care of

Menus for School lunch programme

Objective: To serve nutritionally adequate, attractive and moderately priced lunches.

The nutritional goal is to furnish at least one third of the recommended daily dietary allowance for children of various age groups.
To help in meeting the nutritional goal, it is recommended that school lunches include

 A vitamin C food everyday

 A vitamin A food twice a weak
 Several foods for iron each day and
 Protein rich foods
In addition to meeting the nutritional requirement, school lunches should provide

 Satisfaction and pleasure to the student

 Help in development of good eating habits
Lesson 04 : Menus for Different Institutions
The People responsible for Planning Menus must have the Following Qualifications

 Wide knowledge of foods

 Knowledge of ways of aesthetic presentation of foods
 Knowledge of different methods of preparation and service of foods
 The suitability of menu to the different types of occasions and type of establishments.

Menu planning
1. 1. MENU PLANNING K LAHARI NAG-A UID:111718012029
2. 2. Contents :  Definition  Importance  Factors Responsible for Menu planning  Basic menu criteria  Objectives  Functions  Guidelines  Don’ts  Menus
for school lunch programme  Menus for industrial canteens  Menus for hospitals  Menus for homes for children and extended care facilities  The people
responsible for planning menus must have the following qualifications
3. 3. DEFINITION  MENU: A Menu is virtually a list of dishes planned for production in catering operation and may include full meal or snacks  MENU PATTERN :
The outline of the food items to be included in each meal is known as menu pattern  MENU PLANNING : It is the process of planning and scheduling intake of
meals for general or specific individual requirements.
4. 4. Importance of menu Menu is primary aspect of the entire establishment upon which all activities are centered. It determines the food to be purchased ,
equipment and personnel needed, the work schedule, precosting food to be served etc A carefully planned menu is the internal step towards successful meal . It
should provide adequate nutrition , tempt the appetite and result in satisfaction for the guest.
5. 5. Factors responsible for menu planning It is broadly divided into two . They are : 1. Factors relating to the guest – age, sex, occupation, nutritional needs, food
preference. 2. Factors relating to food service management – deals with type , service, no to be served, equipment availability , no of experienced employees,
distribution of work, availability and seasonality of food budget.
6. 6. Meal outside house is eaten in diversified places. Each food service is planned to meet the needs or demands of customer. • In food service institutes, it’s
primary objective is selling • The common and major aid/ sales tool in selling food is the menu • The menu should be an extension of the 3 policies of a food
service institution i.e. • Marketing • Financial • Catering
7. 7. • Menu informs customers in a clear way of what is available to them which in turn gives satisfaction to the customer • Well planned and presented commercial
menu makes it possible to plan for a profit • Aids in controlling the cost in non commercial institutes • Application of design, layout, typography and graphics can
effectively complement the atmosphere and type of service and will be a useful sales medium. • Good menu assists customers by gaining their confidence and
putting them at ease • Poor menu deterrent to sales ignorance and fear by the customer
8. 8. Basic Menu Criteria 1.General presentation: very important as it identifies the image and personality of the particular unit i.e., what type of an institution it is 1.
The menu should be attractive 2. It should be clear – plastic coated to be cleaned or inexpensive paper which can be replaced should be in presentable, durable
cover 3. It should be easy to read – headings, different type face under each heading – help in selection. Use of graphics, colour, blank space which attractive to
the eye
9. 9. 4. It should complement the service/organization 5. It should reflect current awareness – the current eating trends to satisfy customer requirements 6. Interesting
in design to direct the customer’s eye to specific items, that the caterer wants to sell – design will assist in achieving the uniqueness of a particular food operation.
10. 10. Menu content: important to achieve sales Language: Must be in keeping with the type of operation. Foreign language if used must be accurate and a simple,
correct translation can be provided to aid sales. Flamboyant terms or language are difficult to understand
11. 11. Objectives in Meal planning Meals outside home is eaten in a diversified plans. Each is planned to meet the need of customer/clientele. Eating outside home is
becoming more and more popular because of many reasons, one of which is women employment outside home, mashrooming of food joints of various type in
land around, the anxiety to try new foods, unfamiliar to palette, the crave for eating different types of food in increasing among the young and middle age
population.
12. 12. Any place where food is served, may not be essentially cooked but served only is called a canteen, but it should be a regular feature and not occasional, and
this is referred to as canteen but purely temporary in nature. In a canteen same group may be served every day for example institutional/educational canteen. But
in restaurant where different people are served foods. This group may be a heterogeneous type, but not homogeneous like in institutional canteen. Based on
institution this objectives of different types of canteens differ .
13. 13. The objective would be based on different factors which are 1.Age groups 2.Sex 3.Type of work / activity 4.Place of work or accessibility to the market or eating
place 5.People to be served 6.Economic conditions 7.Surrounding area
14. 14. There are basic objective for any type of canteen. Which are common to any food eating outlets. 1. To provide food which is clean and wholesome for the
clintelle 2. To provide a balanced food not only nutritious but balanced in variety. These two facts can be used in any type of canteens. To maintain the cost of
food which is very reasonable and satisfying to the clintelle. In addition to general objective for each type of canteen there may be specific objective for each type
of canteen
15. 15. Functions of Menu • Introduces the establishment to the customer • Authorizes production of meals in the kitchen • Helps to prepare shopping list of foods and
ingredients • Helps to establish purchasing procedures • Determines type of equipment, staff skills and type of supervision required • Forms the basis for
calculation of food and labour costs, overhead expenses, profits etc. • Introduces new foods, foods of different cultures etc. • Provides a means of developing good
eating habits in people
16. 16. Guidelines in Menu Making • Plan variety from day to day rather than offering too many choices at one meal • Plan for variety and contrast in type of entrée,
vegetables and salads • Do not serve a certain dish on the same day of every week • Do not repeat a dish oftener than after 8-10 days interval • Avoid having all
popular dishes in one meal and uninteresting dishes in another meal • Serve foods in season • Vary the form in which foods are cooked and served • Use new
recipes • Use leftovers skillfully • Give interesting garnishes and decorations • Use of commodities distributed to lunch room operating under National/State Scholl
lunch programme
17. 17. • Utilization of number, ability and experience of personnel • Amount and adequacy of equipment and space • Time available for food preparation • Food habits
of the group to be served • Nutritional requirement of the group • Amount of money /budget available • ‘Specials’ on the menu may be placed in a box on the menu
card Menu card serves as an introduction of the food to the customer and should not be thought of as a price sheet but as a selling device and an instrument for
creating good will and good public relations
18. 18. Donts: Do not buy processed foods when the following signs are seen:- • Cans are bulging or dented because they may cause food poisoning • Rusty can may
contain spoiled food • Frozen food packages that are soft or soggy may have thawed for a long time and May be spoiling • Refrozen foods, this can be detected as
stained packages or crystallized products • Opened or damaged packages • Moldy or coloured dried foods • Meat or fish that has dull or slimy surface
19. 19. Menus for School lunch programme Objective : To serve nutritionally adequate, attractive and moderately priced lunches. The nutritional goal is to furnish at
least one third of the recommended daily dietary allowance for children of various age groups. To help in meeting the nutritional goal, it is recommended that
school lunches include • A vitamin C food everyday • A vitamin A food twice a weak • Several foods for iron each day and • Protein rich foods • In addition to
meeting the nutritional requirement, school lunches should provide • Satisfaction and pleasure to the student • Help in development of good eating habits
20. 20. Menus for Industrial Canteens The concept of catering to employees was initiated in the early 19th century to provide meal service facilities to the labour
working in places located far away from their homes. Robert Owen – is regarded as the father of industrial catering. Several industrial units have continued this
service as an indispensible part of their operations, either under plant management or on a concessional basis. Food is supplied either free of cost or below cost
(subsidized) to their employees – saving to the employees, contributes to the health, efficiency and the satisfaction of employees.
21. 21. • Menu planning must follow the principles of planning for other cafeteria – consideration for: • Specific requirement of the establishment • Food combinations •
Cycle or rotating menus – valuable in reducing the time spent in planning successfully keeping in mind equitable distribution of labour and food. 4 menus (one
cycle) suitable for 5 days repeated 3 or 4 times and then a new cycle is begun. Season of the year, should be taken into account. Food managers trained in mass
production management and cost control.
22. 22. Menus for Homes for Children and Extended Care Facilities • These include hostels, orphanages, homes for aged, handicapped etc. All three meals are eaten
in the same place everyday throughout the year hence nutritional needs of the individuals being served must be met. Meal cost must be kept in mind to meet the
budgetary allowances. Careful thought must be given to menu planning to incorporate. • Variety and interest into the menu • Prevent low cost foods commonly
used from falling into a monotonous pattern
23. 23. • Children need to be served foods which are familiar and in an atmosphere which is pleasant. • Same food can be served to children of all ages, but size of
serving / portion acceptable to a child varies with age. • Individual differences in activity, sex, body build and other physical and temperamental characteristics
 should be kept in mind. • Older adults have fixed habits and food preferences • Basic menu planning pattern should be followed – some individual problems should
be taken care of
24. 24. The People responsible for Planning Menus must have the Following Qualifications • Wide knowledge of foods • Knowledge of ways of aesthetic presentation
of foods • Knowledge of different methods of preparation and service of foods • The suitability of menu to the different types of occasions and type of
establishments

Importance of Food Selection

Catering Management 3(1+2)

Lesson 05 : Food Selection& Purchase

Importance of Food Selection

Selection or choice of food is very important in meal management. Providing food in a manner which is satisfactory to many
people can be a complicated issue. Many decisions are required and careful thought and planning is important. Selection of
food stuffs while purchasing depends on the quality. Quality refers to wholesome ness, cleanliness, freedom from undesirable
substances, degree of perfection in shape, uniformity in size, freedom from blemishes and extent of its desirable characteristics of
colour, flavour, aroma, texture, tenderness and maturity.

Selection of the foods, from the available variety, is an important aspect of marketing. Intelligent selection of foods from the basic
five groups is based on the knowledge of attributes of high quality foods. How often the food purchasing is depends on the shelf
life. In India as many as 664 types of foods have been listed, under Non perishables like cereals, pulses, sugar, jaggery nuts and oil-
seeds, Semi perishables like, Roots and tubers and vegetables and perishables like green leafy vegetables Fruits, milk and milk
products and flesh foods. When these are combined in various ways and in different amounts the possibilities are unlimited. Apart
from the variety that is possible in food preparation, every food manager must be aware of the types of foods available to him for
use in food services. Foods are generally available in two forms, natural and processed.

Natural foods: As the term indicate these foods are available in their natural forms as they appear from farms, orchards,
slaughter houses and water sources. Some examples are fresh fruits and vegetables, freshly cut meats, fish, nuts, pulses and
legumes as harvested. While the nuts, pulses and legumes can be used in their natural forms, they are generally subjected to some
 form of processing to enhance their storage life.

Processed foods: Processed foods are those which have undergone some type of treatment on a small or large scale before they
are used as basic ingredients of a meal or consumed as such.
Cereal foods are rarely used in their harvested form and are generally subjected to processing. For example, cereals are milled into
flours, broken cereals are used for porridges, semolina etc. Other foods also vary considerably in the extent to which they are
processed. Some synthetically manufactured foods are also marketed which have possibilities in food production, such as essences,
emulsifiers, sequestrants etc.

Selection, Purchase and Storage of Foods

 

1. Food Selection
 

“Food selection is a choice of selecting a food which is good for the customer”.

Selection of food is very important in running a food service. Providing food in a manner which is satisfactory to cus-tomer is a challenging
task.

Careful thought, planning and appropriate decision is very important in selection of food. Quality food can be selected when standards like
FSSAI are followed.
FSSAI

Food Safety and Standards Authority of India (FSSAI) is an autonomous body established under the Ministry of Health and Family
Welfare, Government of India. It has been estab-lished under the Food Safety and Standards Act, 2006.
The main objectives of FSSAI are to

        Ensure establishment of standards and practices that fully assure consum-ers interest and adhere to the highest degree of integrity
possible.

        Create awareness among consumers in making informed choices regarding the food they consume.

        Establish a framework of food safety with defined responsibility of each food business operator.

2. Purchasing

“Purchasing is the formal process of buying goods and services”.

“Purchasing is the process of get-ting the right product into facility at the right time and place, plus the amount of goods at the right
price and source”.

Every production operation has different purchasing procedures. But there is one rule that should always be followed.

Buy only as much as it is needed until the next delivery.

This will ensure that foods stay fresh and will create a high inventory turnover.

a. Important Functions of Food Purchasing in a Food Service

        Help in menu planning.

        Aid to predict profitability of an estab-lishment.

        Evaluate the quality of the products.

        Identify the suppliers potential.

        Maintain customer satisfaction.

        Know the latest forms of technology, products or services available in the market place.

b. Methods of Purchasing

Depending on the type of establishment, the following purchasing methods are used.
i. Direct Delivery

Involves direct delivery of food and beverages from the manufacturers to the food service operation.

ii. Formal Buying

Quotations are invited from the sellers, bids are made and the best one is selected.

Generally adopted by large catering establishments.

iii. Wholesale Buying

Contract is signed with a wholesaler for purchase of goods at a specific price for a future period.

Suitable for large scale food service operation.

iv. Blanket Order Purchasing

An agreement to provide a specified quantity of listed items for a period of time at an agreed price.

v. Stockless Purchasing

The buyer does not keep the stocks of goods but the supplier keeps it.

Then the buyers get the goods accord-ing to the needs.

vi. Auction Buying

Manufacturers announce the sale of goods.

Suitable for large food service operation.

vii. Online Purchasing

Ordering food from a local or food cooperative through a web page or app.

Guidelines for Purchasing Foods

        Check ‘expiry’ and ‘best before’ dates and purchase food accordingly.

        Buy only pasteurized milk and govern-ment inspected meat and poultry.

        Do not buy canned goods in tins that are bulged, dented, rusted or cracked.

 
c. Knowledge Required for a Food Purchaser

        Do not buy food from unrefrigerated displays that should be in a cooler.

        Do not purchase eggs that are cracked.

        Buy seasonal foods.

        Bulk buying is preferable.

 
3. Storage of Foods
“It is the process in which both cooked and raw materials are stored in appro-priate conditions for future use without any spoilage”.

Golden rules for storing food.

• Clean

• Cover

• Cool/Dry

Importance of food storage in a food service

• Preserve wholesomeness of the food.

• Protect quality of the food ingredients.

• Maintain expected shelf life of the product.

• Reduce wastage and spoilage.

• Control temperature.

• Prevent food contamination.

• Ensure safe for consumption.

• Stabilize the price.

• Future use.

• Cope with demand, production on a continuous basis.

In any type of food service operation, three different storages are essential.
Table 3.3 Types of Food Storage
Table 3.4 Ideal Ways of Storage

Lesson 05 : Food Selection& Purchase

Points to kept in mind when selecting/ purchasing some food commodities

 Fruits and vegetables: High quality fruits and vegetables are the ones that are ripe, crisp, fine and free from bruises.
Nutrients values of fruits and vegetables decrease over a period therefore Theyshouldbe purchased when fresh. Vegetables
will usually wither when kept in the sun or kept for too long.
 Starchy roots and plantain: These foods form the staple food in many areas. They are relatively cheap but do not have
good keeping quality. They can be used for a variety of food products. They are sold in fresh or dried and powdered forms.
Examples of such foods are plantain cassava, yam, cocoyam, water yam, potato and taro.When purchasing these foods care
must be taken so that only good quality foods are bought. Roots should be free from bruises since this would make them rot
quickly. They must be firm to touch. Softness in roots is a sign of spoilage. They must not start sprouting. Ripped plantain
 should not have black spots on the skin.
 Animal and animal products: Foods in this group are very expensive and they spoil very quickly. The most expensive
animal foods are not necessarily the most nutritious. Ifresource are limited can still get good quality protein from cheap
sources such as snails, crabs, sprats and anchovies. Bone in beef is just as nutritious as bone less beef.When buying animal
foods, quality and safety are very important consideration.
The quality of animal products can be assessed as follows:-
 Meat should have a deep red colour with white or creamy fat.
 Signs of poor quality are very dark brown or green colour and yellow fat.
 When the meat is greenish and smells bad it is of poor quality and not safe for eating.
 Poultry should have a meaty body with meaty legs and breasts.
 The skin should not have any discoloration Fish should have firm flesh and shiny skin with a lot of tightly clinging
scales.
 It must have bright and clear eyes and red shiny gills.
 Disagreeable colour, flesh that leaves a dent when pressed and dry skin are signs of spoilage.
 Eggs: Eggs may have white or brown shells. The nutritive value is the same. Eggs can be bought fresh or dried.
When buying eggs, look for shells that are rough and not shiny. Test for freshness by putting it in a jar of salt water.
When it floats the eggs is stale. Buy eggs that are clean and not cracked.
 Milk: Milk is sold in liquid or powdered form. The choice will depend on the purpose intendant to use it for and the
storage facility available. Milk can be bought fresh. Its keeping quality is not good especially outside the refrigerator.
When a milk tin is opened and used the remaining milk should be poured out of the tin and kept in the refrigerator or
a cool dry place, well covered.
 Legumes Legumes include groundnuts, cowpeas and soya beans. Legumes are sold shelled or unshelled.When
buying legumes one must buy the ones that are not infested with weevils. Also they must not be mouldy. It is better to
make fresh groundnut paste than to buy from the market. Often groundnut paste is adulterated before it is sold in the
market.
 Cereals Cereals are normally sold in grains or in powdered form.When buying cereals avoid the ones that have
weevils or have grown moulds.Mouldy cereals are not good for consumption. Inspect for colour, size and uniformity
of grain and freedom from contamination, foreign matter and infestation. Coal-tar dyes, mineral oil and
lathyrussativus are common adulterants to be guarded against.
 Spices Should be selected whole as for as possible. Size, colour ,shape and freedom from contamination, foreign
matter and infestation should be considered. The ground spices should selected based on the certification mark
 Fats and Oils: Reputed brands can selected rather than loose oils which have a chances of contamination

Lesson 06 : Food Purchase

 Introduction

Purchase of good food is the basis for preparing and serving meals that are acceptable to the customer .Purchasing is function
concerned with the search, selection, purchase, receipt, storage and final use of a commodity in accordance with the catering policy
of the establishment.

Purchasing function is very important in the control cycle – inefficient management creates problems which affect costs and
profits, lead to dissatisfaction of customers.

Quality standards are to be specified for commodities and quantities should be properly controlled – no specification leads to poor
and indeterminable yields. This makes it difficult to measure the performance of various departments if non –standardized
commodity items are provided.

Lesson 06 : Food Purchase

Methods of Purchasing

Purchasing policy may be established by each food service institution for different types of foods. Methods of buying will depend
on the quantities of various items purchased at one time.

The different methods of buying food:

1. Open market buying: Quotations are invited for suppliers for items according to the specifications. Supplier is then selected
on the basis of the sample, price, delivery terms and other services offered. This an informal method of buying. Used for
purchasing perishable foods like fruits, vegetables, meat etc. helps to know the market prices – useful for small
establishments.

2. Formal buying: Formal quotations are invited from sellers against written specifications for each category of foods. News
papers, printed materials widely distributed or posted to interested sellers who may be contracted on phone. Conditions
such as last date of quotation, general time between the order and delivery may be specified. Quotations are opened in the
presence of the bidders by the purchasing manager and other representatives from user departments, accounts etc. Lowest
quotations with best possible quality are selected/approved.
 Competitive bidding purchase ( CBP ). Generally adopted by government establishments for which central purchasing is
done- hospitals, Government schools, home for handicapped etc.

3. Negotiated buying: Negotiations between the buyer and the seller regarding prices and quantities- used for seasonal items
which are limited in supply – both buyer and seller and keen that the product is lifted quickly. Involves quick decisions in a
fluctuating market. Sellers are contracted directly, prices are negotiated and the quantity and request bids are submitted as
soon as possible. Quick, more flexible and less formal than CBB. This method of purchasing may be adopted when food is
purchased directly from the farmers or manufacturers.
Two types of contracts:
FAOP: “Firm at Opening Price” contract: The buyer agrees to take the supplies at a price established in the future when yield
is known – contract is not signed till the seasonal yield is known.
SAP: “Subject to Approval at Price” contract: The buyer has the option of rejection if price fixed in the future is not
acceptable to him.

4. Wholesale buying: Contract is signed with a wholesaler for purchase of goods at a specific price for a fixed period. The
details of deliveries, along with quantities required and time etc. are specified. Suitable for large organizations or central
purchase departments.
Lesson 06 : Food Purchase
Qualities of an Effective Food Buyer

Food buyer plays an important role and responsibility of spending money on behalf of the institution.

 High moral and ethical values, not obligated/influenced by the supplier.

 Objectivity in judgement of quality offered in terms of price and service.
 Loyalty to the institution, hard working and patience, alert to the seller’s psychology.
 Skill in identifying markets, negotiating deals with suppliers and establishing good relations with people around.
 Accepting food brands that are marked by standardizing agencies approving their quality such as BIS, FPO, AGMARK etc.
Responsibilities of a Food Buyer:

 To keep records of all specifications for each type of dish on the menu
 Ability to store food- enhances or maintains keeping quality.
 Using perishable foods skillfully. Proper rotation of packaged foods
  Formulating specifications for foods.
 Requisition form from an authorized member of staff/storekeeper informing of low stock levels
 Selection of source of supply
 Entering into a contract with the supplier
 Acceptance of goods ordered and adjustment of any discrepancies in quality and quantity of goods delivered
 Transfer of commodities to the stores or cellar

The Factors That Determine Purchase of Foods

 Production cost
 The season
 The market supply of the goods
 The demand of the goods
 Advertisements
 Amount of processing
Production cost: This is the amount of money used to produce the item. In the case of food, the production cost will include the
money spent on cleaning the land, sowing the seeds, harvesting and processing. The final cost of a product is determined by this
amount plus others like transportation cost, profit and handling charges.

The season: Seasonal differences in the cost of food occur. Food items always cost less when they are in season because they are
plenty and so the supply becomes high. When market supply of a commodity becomes high the price of the commodity falls. Food
items that are out of season become scarce and therefore their prices are higher.

Demand for item: Usually when many people want a certain item, its price increases.

Advertisements: These are ways in which manufacturers and sellers tell us they have certain goods and services for sale.
Advertisements cost money. The cost of advertising a product is added to the production cost to make up the price of a product.
The more the advertisement the higher the cost of the product.

Amount of processing: Processing adds value to products and it costs money. Foods that are processed to provide conveniences
cost more than unprocessed ones.

Lesson 06 : Food Purchase

Guidelines for Purchasing

Dos:
 When buying food, choose the form that you can easily handle and which you can afford.
 Make a shopping list so that the necessary things can be purchased without wasting time.
 Choose the type and location of market appropriate to the needs.
 Compare prices and quality of commodity before buying.
 Buy foods in bulk if sufficient storage facilities and money are available. It is cheaper.
 Avoid impulse buying that is buying things you did not plan for.
 When canned or packaged foods are buying, look out for the expiry date or ‘use by’ date. It is the last day a product is
considered fresh. A food may still be safe to eat after this date but the taste and nutrient quality may not be good.
 Some unscrupulous sellers buy products which have expired from the large shops and sell then in the open markets at prices
that are cheaper. Check the expiration dates and shapes of such items before buying them.
Donts:
Do not buy processed foods when the following signs are seen:-

 Cans are bulging or dented because they may cause food poisoning
 Rusty can may contain spoiled food
 Frozen food packages that are soft or soggy may have thawed for a long time and May be spoiling
 Refrozen foods, this can be detected as stained packages or crystallized products
 Opened or damaged packages
 Moldy or coloured dried foods
 Meat or fish that has dull or slimy surface

Food Storage Methods

Food is stored mostly because we want to keep it safe and prolong its shelf life. There are three types of food
storage. These are:-
 Dry storage
 Refrigerator storage
 Freezer storage
Dry storage: Foods that need to be kept dry are usually stored in cabinets or store rooms. Cereals, canned foods
packaged foods and other dry food items should be kept in cool dry and clean places in the kitchen. Food should
not be stored above refrigerator or cooker or near any heat outlet. The temperatures of these areas are warm
and favourable for the growth of microorganisms. Storage areas must be kept clean so, you should wipe spills as
soon as they occur to avoid attracting insects.

Refrigerator storage: Refrigerator temperatures should be between OºC and 7ºC. Temperatures in the
refrigerator vary depending on the part of the refrigerator. The shelves on the door are not as cold as the inside.
This area is good for storing eggs. The lower part of the refrigerator is also not very cold so vegetables can be
stored there. Foods stored in the refrigerator must be covered well so that it would not dry out or absorb odours
from other foods.

Freezer storage: The temperature of the freezer should be - 18ºC or below. Frozen foods their original packages
in the freezer. Foods to be frozen should be wrapped in moisture and vapour proof wrapping and arranged
properly in the freezer.
After purchasing the food, store frozen foods immediately in the freezer, so that they will not thaw completely.
After this you can store other foods that need refrigeration like eggs. Wash fresh vegetables before storing in the
vegetable compartment of the refrigerator. Store yams, potatoes and onions in a cool dry place.
If fruits are not fully ripe they should be kept at room temperature until they are ripe. Then they can be put in
the refrigerator. Do not store bananas in the refrigerator because they darken and do not look attractive.
Canned and packaged foods should be placed in a cool and dry cupboard. When opened they must be
refrigerated.
In many catering establishments, this department is not considered to be a very important one hence less staff
with no specialized knowledge will be recruited. But unless this department operates efficiently, it becomes
almost a waste of time for the purchasing manager to prepare purchase specifications and to negotiate price and
trading terms with suppliers as it becomes a weak link in the food control cycle. All goods being ordered and
received into an establishment have a monetary value – need to be properly accounted for and received.

Receiving Procedure
  Quantity of goods delivered matches the quantity ordered – weighing at times
 Quality is in accordance with specifications stated on the purchase from
 Prices stated on the delivery note are in accordance with the prices on purchase order.
 When quantity or quality of any commodity is not in accordance with the purchase order – purchase
manager is to be informed and an alternate source of supply is to be arranged to minimize inconvenience
to production department.
Lesson 07 : Food Storage
Organization of Storages

The arrangement of food items in storage spaces affects the efficiency with which foods can be stocked,issued and reordered. Any
system adopted therefore, should aim at establishing a flow of material in and out of the stores in a manner that will preserve the
qualities of foods to the maximum.Haphazard arrangement leads to situations where fresh stocks may be issued before earlier ones
are used up or more orders for an item placed because none of it could be easily located on the shelves when required. The
following suggestions will helpful in creating a systematic arrangement of food items in storage

1. Arrange the food according to the type of commodity

2. Place stock items in alphabetical order of food categories, following the same system within each category
3. Stamp the date of delivery on every stock received before shelving to ensure that old stocks are usedup first
4. Place the items according to the date stamped, with the earlier ones in the front of a row, and later ones at the back.
Stamping will also helps to cost the stocks accurately according to the prices paid on the bill for the particular lot
5. Mark prices on the stocks as well. This helps to gian the information readily by the user department and helps the manager
to caliculate the food costs easily
6. Arrange the products to give an organized appearance.
Lesson 07 : Food Storage
Store keeping

Marinating the Stores Efficiently Requires

 Good communication system between the store keeper and the user department
 Training and experience are necessary for accurate record maintaining and negotiating with suppliers
  Store keeper must have high level of ethics because he is in vulnerable position.
 An accurate record is made in ‘goods received book’ with details of delivery
Lesson 08 : Food Production
Introduction

Production involves the transformation of raw or produced foods into an acceptable finished product ready for service. It
requires the purchase of high quality food, initial storage and holding at optimum temperature.

Lesson 08 : Food Production

Steps in Food Production

1. Production Requires Planning:: Production planning starts with the menu and the production forecast which is based
on the numbers to be served. In such food service such as hospital, college food service, residence hall, the number is known
and a pattern of meals by day and by meal usually develops, whereas in the case of cafeteria the number is variable from day
to day.
Recipes should be adjusted to the predicted number of servings required. Most quantity recipes are calculated in modules of
25, 50 or 100.
Standardized recipes are essential to production of quality food.

2. Production schedule: Careful planning & scheduling of food preparation assures the efficient use of employee time and a
minimum of production problems.
Scheduling requires knowledge of the steps through which a product must go and the time required for each as well as the
steps that can be completed early without affecting the quality of the food.
In scheduling the cooking of foods, allowance must be made for the time required for heat to penetrate the large masses of
food. Planning ahead helps to distribute work load evenly and ensures employee satisfaction.

3. Methods of production:
A variety of processes are involved in the production of food for service. The preparation may be as simple as washing and
displaying the food such as fresh fruit or as complex as the preparation of a baked dessert.
Production involves cooking, chilling and freezing processes or a combination of these.
Cooking is based on principles of physics & chemistry. The properties of many ingredients used in food production cause
reactions of various types. Heat is the factor that causes many reactions to occur resulting in the final product. Heat is
transferred in 3 ways: conduction convention & radiation.
Conduction: Transfer through direct contact from one object to another substance.
Convention: distribution of heat by movement of liquid or vapor.
Radiation: generation of heat energy within an object by wave action (Infrared boiling and microwave). Electro magnetic
waves penetrate the food and agitate water molecules, and friction created from this agitation produces heat.

Cooking methods:
1. Moist heat --- simmering or stewing, blanching, braising, poaching, boiling.
2. Dry heat --- roasting, baking, frying, broiling.
Factors to be kept in mind while preparing the food

Thermostatic control: Standardized recipes should state the temperature and time for different items, including the end
point temperature. Food thermometers help in maintaining desired temperature during cooking.
Carry over cooking: Means that the internal temperature of the food will continue to rise even after the meat has been
removed from the oven – conduction of heat until the temperature is equalized throughout the product. This has to be kept
in mind while cooking to prevent over cooking.
Batch cooking: Estimated quantity is divided into smaller quantities, placed in pans ready for final cooking or heating and
then cooked as needed. Prevent leftovers.
Product yield: Yield is the amount of produce resulting at the completion of various phases of the
procurement/production/service cycle and is expressed as a definite weight/volume or serving size.
loss in volume and weight in certain foods, whereas in some foods such as rice there is increase in volume. AP & EP. 1 Kg AP
= ? EP
equipment and cooking procedure affect yield.
Portion control: Essential controls in food production. Achievement of uniform serving sizes important for cost control &
customer satisfaction.

3. Purchase of foods according to specifications.

4. Development of standardized recipes & their use.
5. Knowing size & yield of all pans, ladles, dishes helps to use appropriate equipment (tools) and consistent size can be
maintained. Counting prices. Slicers, scales helps weight control.
4. Standardization of recipe: Recipe standardization means tailoring of a recipe to suit a particular purpose in a specific
food service operation.
This is the most important responsibility of the production supervisor.
Standardized recipes are essential for
1. Quality control in a food service operation
2. Cost control
Repeated testing to ensure that the product meets the standard of quality and quantity that has been established by the
management – same results must be accepted by the management and clientele.
Food cost and selling price cannot be calculated correctly unless recipes are standardized to use only specific ingredients in
known amounts yielding a definite quantity.

3. Factor method - measures to weight (factor is determined)

4. % age method - individual ingredient weight / total weight X 100 (handling loss)
5. Direct reading - use of tables.

5. Holding techniques:: Every food service establishment requires holding prepared food for varying periods of time before
it is served. This is necessitated by the fact that all foods cannot be prepared quickly enough to be served on demand, and
customers do not come at same time.
Holding temperatures for different foods:

Item Temperature

Meats and main dishes 59 °C to 64°C

Hot beverages 85°C to88°C

Sauces 64°C to 81°C

Salads 4°C to 7°C

Frozen desserts -3°C to -9°C

 The Basic principle underlying holding of food are

1. To maintain them at temperatures which prevent microbial activity and ensure their safety for consumption. Foods
must there for held above 63ºc or 5ºc.
2. Holding techniques must maintain the quality characteristics of food such as quantitative, sensory and nutritional.
3. Foods prepared too early and thus held too long, tend to lose their moisture and shrink because of the constant heat
applied to them. This affects the colour, texture, flavor and size of the portion, Hence batch cooking can be adopted

Methods of Cooking
“Cooking is the art of preparing food for consumption commonly with the appli-cation of heat”

Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economical, cul-tural and traditional
trends. Art of skill and training are needed for effective cooking.

1. Objectives of Cooking
Cooking kills micro-organisms
            

Sterilizes food
            

Helps to keep food longer

            

Softens the food

            

Aids digestion
            

Improves palatability and quality of food

            
 Introduces variety and
            

Increases the availability of nutrients.

            

2. Cooking Methods
 

Heat is transferred to the food during cooking by conduction, convection and radiation. The manner in which heat is applied to the food
during cooking deter-mines the type of cooking method used. The methods developed may be classified under three main heads:
 

3. Classification of Cooking Methods

 

I. Moist Heat Methods

 
a. Boiling: It is a method of cooking food by just immersing in water at 100°C and maintaining the water at that temperature till the food
becomes tender. Eg: Rice, egg, dhal, meat, roots and tubers can be cooked by boiling.

b. Simmering: Food is cooked in liquid at a temperature just below the boiling point.

 

c. Steaming: It is a method of cook-ing food in steam, generated from vig-orously boiling water in a pan. Eg: Idli, Idiappam(string hopper)
and vegetables are prepared by steaming.
 

d. Pressure Cooking: When steam under pressure is used, the method is known as pressure cooking and the equipment used is pressure
cooker. In this meth-od the temperature of boiling water can be raised above 100°C. Eg: Rice, dhal, meat, roots and tubers can be pressure
cooked.
 

e. Poaching: This involves cooking in minimum amount of liquid at temper-atures of 80°C–85°C that is below the boiling point. Eg: Egg
and fish can be poached.
 

f. Blanching: In this method, food is immersed in boiling water for five seconds to two minutes depending on the texture of the food and put
it in cold water. This helps to remove the skin or peel without softening the food.

Eg: Tomatoes can be blanched.

 

II. Dry Heat Methods

a. Roasting: In this method, food is roasted in a heated tawa or frying pan without covering it. But roasting can be done with or without any
medium of cooking.

Eg: Groundnut can be roasted with or without oil.

 

b. Grilling/Broiling: Grilling or broiling refers to the cooking of food by expos-ing it to direct heat. In this method food is placed below or
above or in between a red-hot surface.

Eg: Papads, corn, phulkas, chicken and fish.

 

c. Toasting: In this method the food is kept between two heated elements to facilitate browning on both sides.

Eg: Bread slices can be toasted.

 

d. Baking: Baking is the method by which food is cooked by hot air. Country ovens and modern ovens are used for baking. Eg: Bread, cake,
biscuits and meat can be baked.
 

e. Sautéing: It is a method of cooking or browning of food in a pan using a small quantity of butter, oil or ghee. Eg: Vegetables.
 

f. Frying: It is the process of cooking food in hot ghee or oil. Food can be cooked either by shallow frying or by deep frying
        Shallow frying means frying in little oil. Eg: Omelette, cutlets.

        Deep frying means immersing food fully in hot ghee or oil. Eg: Samosa, chips, Poori.

III. Combination of Cooking Method

a. Braising: It is a combined cooking method of frying lightly and stewing it slowly in a closed container.

Eg: Uppuma – Roasting and boiling, Cutlet – Boiling and shallow fat frying.

b. Stewing: It is a combination of sautéing and simmering. Eg: Meat stew.

 
IV. Other methods

a. Microwave Cooking: A magnetron tube is a source from where the electro-magnetic radiation with high frequency wave cooks the food.

Food should be kept in containers made of plastic, glass or chinaware and non-metallic containers. These contain-ers are used because they
transmit the microwaves but do not absorb or reflect them.

Eg: Cake can be baked in microwave oven.

b. Solar Cooking: Solar cooking is a very simple technique that makes use of sun-light or solar energy.
Solar cooker consists of a well-insulated box which is painted black inside and covered with one or more transparent covers. These covers
allow the radiation from the sun to come inside the box but do not allow the heat from the hot black absorbing plate to come out of the box.
Lesson 09 : Types of food service
Types of food Service

The ultimate objective to be achieved with whatever food service system is used is that the food be of good quality attractively
served and of the correct temperature for customer acceptability and microbial safety. It must be a system economically compatible
with the goals and standards of the organization. The appearance of the food when served contributes to the customer’s acceptance
and enjoyment of it. Likewise the courtesy and efficiency of those serving the food contribute to the guest’s sense of complete
satisfaction with the meal. The continued achievement of this standard is a sure way to a successful food service organization.

The service of food to achieve these objectives should be a major concern of every administrative dietitian and food service
manager. There are many types of service, differing widely among institutions but each has common requirements to be met
through whichever style is selected. The basic types of service are:-

1. Self service
1. Traditional
2. Cafeteria-Free flour or scramble, food bank orelectronic cafeteria
3. Machine vended
4. Buffer and smorgasbord
2. Tray service
1. Centralized
2. Decentralized
3. Waiter –waitress service
1. Counter
2. Table: American,Russian, French, banquet
3. Drive in
4. Portable meals
1. Home delivery
 2. Mobile carts or trucks or premises
The Types of Service Differs widely among Institution
1. Self service The simplest provisions for food service are those made in a self service unit where the guest selects his own
food and often the silver, water and napkin and carries them to the diningtable. The cafeteria is the best known example
of self service,although buffet smorgasbord and vending are also popular.
1. Traditional : where the employees are stationed behind the counter to serve the guest ,encourage him in his
selections and give a friendly word of greeting as he moves along a counter displaying the food choices .the type of
service is used in colleges ,cafeteria open to public implant food services and commercial operations. The emphasis is
on standardized portions and speedy yet courteous service .
2. Cafetaria:
1. Free flour/scramble/hollow square: It is one in which separated counters for hot foods, sandwiches and
salad and desserts usually are placed among three sides of a room. Customers can go directly to the section
desired without having to wait in line for their food. This is a confusing system for the first timer but it
provides speed and flexibility and relives the pressure and those who do not want to hurry. As many as 25
people per minute can be served in this type of food service.
2. Cook it yourself electronic cafeteria: The customer selects a precooked frozen meal from a freezer
display case. The meals are sealed and color coded .he places the meal into a microwave oven that has color
coded, automatic timer buttons to match the color on the meal packages. In this way the meal will be heated
the correct time for proper serving temperature. Dining areas are provided for the persons. Disposable dishes
and eating utensils are used .This type of service is speedy but very impersonal and has somewhat limited use.

3.
2. Vended food service: This type of service is speedy and makes food available at any time of day or night (vending
machines used for cigarettes, coffee, cold drinks complete meals are vended from automatic cafeterias’ with some hot food
machines that not only serve but actually cook or reheat the meals.
(schools, hospitals , industrial plants , offices and transportation terminals) food may be pre pared by the institution using
them or outside catering may be employed vending machines offer 24 hour service, 7 days a week. Food should be fresh and
displayed attractively, cleanness and safety measures are to be adhered to.
3. Buffet or smorgasbord : Foods are displayed on a large serving table. Guests move around the table to
help themselves to food of their choice. Selections are more elaborate and numerous than in a cafeteria. Eye a p peal is on
all important factor in the foods offered. Foods that standup during the meal hour and proper equipment to keep them hot
or cold, as desired, are essential to the success of this type of service.

4. Tray service: Carrying food on a tray to persons unable to utilize other dining facilities such as infirm or ill persons
attractive trays help to tempt their appetites and so help to restore their health. Attention should be given to details such
as color coordination of the tray covers, dishes and other accompany meals used.
Two types of tray service or delivery

1. Centralized : trays are set u p in a central serving area in a or adjacent to the kitchen here pro per food items for
each patient are placed on to his tray as it moves along on assembly line . Various types of equipments are needed to
transport the served trays to the bed patients. Speed is essential to ensure that food is served at the right
temperature, good flavor and appearances.
2. Decentralized: service is used in many hospitals particularly those that are built horizontally instead of vertically
(where distance from kitchen to patients room is more. bulk quantities of food taken in heated trucks to various
pantries for serving.
5. Waiter – waitress services
1. Counter Service:
Quite popular as self service. Informal guests sit on stools on a counter table to be served by one or two attendants ‘U’
shaped counter –utilizes s pace to the maximum, less steps to be taken by the service personnel.

2. Table service: Restaurants, hotels, motels dining rooms, use more formal patterns of service, although both employ
service personnel. There is some degree of formality as one dines in this type of commercial establishment. There are
4 major styles of service classified under table service American, French, Russian and banquet service,
American:
1.Ash tray
2 S Salt
2 P Pepper
3. hors-d’oeuvre plate
3a Advancing courses
4. Knife
5. Soup spoon
6. Tea spoon
7. Water glass
8 coffee cup and saucer
9. Advancing drinks to be served
10.Butter plate
11. Dinner fork (Inside one) salad fork
Waitress or waiter place fresh table covers ,take orders ,bring food from serving pantry and serve. And remove soiled
dishes from the table food is portioned and served on to plates.
Bussers : may carry trays of soiled dishes, fill water glasses.
Checkers: check that the food taken to the dining table corresponds with the order and also verify the prices on the
bill.

French: Portions of food are brought to the dining room on serving plates and placed on a small heater on small
portable table called guerdon. This table is wheeled u p the side the guests table and the chief waiter com plates the
preparation. This service –more formal, expensive, slower
Russian
Food is completely prepared and portioned in the kitchen .waiter or waitress brings platters with food to the dining
room along with heated dinner plates and places them on tray beside the guests table. dinner plates are placed and
waiter takes the food to each guests and serves each a portions speedy service

Banquet: Some items such as salad, butter salad dressings may be on the table before guests are seated .food may be
served from preheated carts from which service personnel serve the food to the guests.
 3. Drive in service: Requires waiters or waitresses (called carhops) to serve persons who drive u p to the restaurant
and remain in their cars to be served.

6. Portable meals: This type of service is that of delivering meals to the residences of aged, chronically ill or infirm
individuals not requiring hospitalization .This plan sometimes called as “meals –on- wheels” .
Home delivery: Paid service Mobile service: In some industrial plants where food are distributed to workers at their work
place by mobile carts that move throughout the plant
Lesson 09 : Types of food service
Food Service in Selected Organizations

Hospitals & Extended Care facilities: As food is an essential element in recovery of the patients, it is a major part of hospital
operation and employs a substantial % of the hospital staff.

Some of the innovations in hospitals food service include preparation of pre prepared and proportioned food specialties. In
hospitals and extended care facilities such as nursing homes, tray services is generally used for patients meals. One of the more
common practices in large hospitals is to send the prepared food to serving pantries on the various floors; where it is arranged on
trays and carried to patients. Cold foods such as bread, salads and desserts may be sent to the pantries 20 to 30 minutes before
serving time. Hot food is taken from the main kitchen to the pantries in heated food trucks a few minutes before serving time.
Dishes and trays are washed and stored in each pantry. This is the decentralized service. Many hospitals have centralized tray
service i.e. all trays are set up in one place and sent directly from there to the patients’ by vertical conveyor from which they are
picked up by aides and carried to the patients.
In hospitals for the mentally ill, another method of serving patients is in patient dining rooms. Either table service or self service
may be used.

Meals for hospital staff and employees are usually provided in a pay cafeteria. Vended food often supplements regular cafeteria
service and is usually available to all hospital personnel and visitors on a 24 hour basis.

School food service: Over the years, the major objective of school food service has been to provide a nutritious meal for children
at as low a cost as possible and to provide some nutrition education through the program. Great studies have been made in
improving food service in school cafeterias. More items for selection, faster service use of “scramble system” cafeteria arrangement
and more liberal provision for second and larger quantities have also been provided in many instances. Also incorporated in school
cafeteria have been more attractive elements of décor and atmosphere, in

Order to make this portion of the school day’s activity more pleasant and enjoyable

Increasing use of convenience foods and proportional items have increased the appeal of cafeteria meals.
One other aspect which seems to be growing is the utilization of the school cafeteria as a practice ground for students taking
courses in food service as part of their curriculum. The cafeteria is an ideal place for consumption of the food prepared by the
students and the customer attributes can be surveyed and the reactions observed.
It also helps low income families with their nutritional needs via the school cafeteria.
Restaurants:-Some authorities have stated that up to 60% of the satisfaction of dining out has nothing to do with the food. The
service, friendliness, atmosphere, music or other type of entertainment, napery, china, silver, glass, flowers and other
accompaniments of good dining are perhaps more important than the quality and taste of the food itself. Some of the principal
elements of atmosphere are –

1. Size and shape of the dining room.

2. Views obtained from windows or from various aspects of the room.
3. Type of seating – whether tables are round, square or rectangular, booths or counters.
4. Furnishings – style, finish, period, color.
5. Layout of the seating arrangement such as elevation of portions of the room or other variations.
6. Appearance, age and type of uniforms of the staff.
7. Type of customers i.e. age, social class, how they are dressed and so forth.
8. Noise level.
9. Various colors and materials used in the decorative scheme.
10. Level of illumination.
11. Temperature or comfort level.
12. Cleanliness as evidenced by table cloths, silverware floor and so forth.
Some of the other considerations in restaurant types and appeals are: customer expectation, customer choice food selected by the
customer, whether the restaurant is formal or informal, the first impression of the customer as he enters the restaurant,
effectiveness of the ventilation, sound level and what that sound consists of, the anticipated value the customer will receive for his
money, and the accessibility of the restaurant such as parking facilities, ease of driving into the establishment.

A significant trend today is toward larger and more elaborate restaurants.

As to menu, the less elaborate menu becomes more popular year to year. This trend helps to simplify restaurant operation and
 hence the possibility for profits. Diet consciousness seems to be growing in importance and in progressive restaurants will keep
this consideration in mind when preparing menus.
The type of service will of course depend on the nature of the restaurant, but as a rule, those having more prompt service are
usually the best patronized.

Service can be at all levels, from virtually self- service such as in a cafeteria to an elaborate French service in which portions of the
meal are prepared at tableside. Probably the most important single element in service is the attitude, appearance and demeanor of
the waiter or waitress. In resort restaurant for ex, the guest has more hours of contract with his waiter or waitress than any other
employee at the resort. Thus, this relationship is of major importance in customer satisfaction. Regardless of the level of service, it
should be provided with warmth & friendliness.

Hotels: In hotels, the trend today is towards a more complete facility including a dining room, bar, meeting room, recreational
facilities and similar amenities which make the entire establishment more broadly appealing to the travelling public.

Buffet service often at room but also quite common as a special evening meal at a set price. Also the growth of the luncheon
business has been outstanding particularly in large cities and in the down town area.

Industrial plants: Often the industrial plants operate 24 hrs a day and serving and serving units must provide continuous and
rapid service. Certain simple devices and techniques have been found helpful in extending the services of the industrial cafeteria to
capacity. They include staggered – line service. i.e. admission of groups of people at 5 to 10 minute intervals, the serving of a plate
lunch, with the possibility of adding certain items as desired, the installation of several short counters, the simplification of serving,
using as few side dishes as possible, the employment of adequate help for service, and the use of prepaid meal tickets to relieve
delay at the cashiers desk.

Lesson 10 : Cost Control

Introduction

The subject of restaurant cost control contains volumes of work relating to the food service cost control tri factor: food, labor and
other costs. While there are invaluable cost control systems and theories presented in these works, operators often find it difficult
to implement such procedures, as they need to balance their time between running the daily operation and managing cost control
systems and procedures, these two things are certainly not mutually exclusive. Key Item Management, however, is a relatively
simple method of effectively managing food cost without a tremendous time investment. While it is not recommended that an
 operator limit their food cost control efforts to only Key Item Management, it is probably the best place to begin and also the most
important food cost control system to be followed

Lesson 10 : Cost Control

Factors Affecting Cost Control

1. Food Costs Food is the most readily controlled item of expenditure and the factor most subject to fluctuation in the food
service budget. If control of food costs is to be effective, efficient methods must be employed in planning the menu,
purchasing, storing, preparing and serving food. The expenditure for food varies greatly from one type of institution to
another and often for institutions of the same type because of the form of food purchased geographic location and delivery
costs.
Food cost is usually expressed in terms of percent of the income spent for food and may range from 18 to 20% to 70 or 80%
of the income. These wide variations are due to many causes and it is difficult to give percentage figures that are typical for
any type of organization.

In luxury restaurants with elaborate service and high overhead costs, only about 18 – 20% of the guest’s food money may be
spent for food. In college cooperative residences for students, where much of the labor is provided by the residents and
some of the overhead is often paid by the school, the food cost may be as high as 70-80% of income. In spite of the variation
in the amounts spent for food, the underlying bases for food cost control are the same for all types of food service units.

1. Menus: Menu planning is the first and perhaps the most important step in control of food costs. The menu
determines what & how many foods must be purchased and prepared. The extent of the no. of choices of each menu
also influences food costs. Menu that provide extensive choices require preparation of many kinds of foods, several of
which may not be sold in quantities sufficient to pay for their preparation. School food services offering a plate lunch
and a limited no. of other foods usually are better able to stay within their limited budget than those that offer a large
selection of a la carte items.
Menus, although made in advance must be adjusted daily according to the inventory on hand and to local market
conditions. Waste can be controlled only by wise utilization of available supplies, which helps to keep food costs
under control.

2. Type of service: Offered may be a factor in determining food costs. For example food service using table service will
have a higher food and labor cost than a cafeteria style service. Self service helps in savings because each individual
 can decide the quantity he prefer and thus reduce wastage.
3. Purchasing methods: Food costs begin at the time of purchase and controlled procedures are an effective step for
wise buying.
Bulk purchasing - rigid set of specification for quality of food to be purchased.

4. Receiving control: this is another step in controlling food costs. It is the management’s responsibility to make
certain that what was ordered is received both in terms of quantity & quality. On large orders, one case of each
product must be examined to determine the quality. Weighing of food items on receipt.
5. Storage & storeroom control: Purchase should be made only of food that can be used at once or stored
adequately. Only what is essential should be stored for a limited period because unnecessarily large inventories tend
to increase the possibility of loss through spoilage, waste, pilferage or theft.
Correct temperatures and humidity for optimum storage of various perishable foods are necessary for control of food
costs. Storage of canned foods in well ventilated & cool storage of flour with good circulation of air to retain good
quality & flavor. Prevention of infestation by rodents, insects reduces waste and helps in cost control.
Storeroom control can be achieved by making one person accountable or responsible for the food stuffs contained in
it. Locking, issues made after receiving written requisition.

6. Production of foods: Preparation, cooking & left overs control: The quality & form of food purchased has a direct
bearing on the amount of waste in the process of preparation & cooking. The actual cost of food is influenced not only
by the relationship between amount or weight of the edible portion and that of the waste or inedible portion, but also
by the quality of the edible portion. Cutting, training off excess results in waste which cuts into profits and should be
avoided. Unskilled personnel, inadequate suppression, lack of proper equipment, over production leads to loss of
profit in food service business.
7. Standardized portions and serving wastes: standardized portions and portion control by using standard cups
or dippers prevents the wastage.
8. Method of pricing: It is the responsibility of the food service manager to determine the specific price of the food.
Haphazard methods only lead to financial disaster dissatisfaction of the customer or both. Individual items or a
combination of items to be served together must be priced. Mark up factor. All costs must be covered; food, labor,
operating & overhead, plus the desired amount for profit.
9. Employee’s meal costs: Providing meals for employees is necessary and desirable in most food services. This is a
means of providing wholesome, nutritionally balanced meals at reduced rates or free of charge as a convenience to
employees and helps to build and maintain a healthy & happy and efficient working force.
Meals may be charged ‘at cost’ or with the addition of a mark up or a discount of a given percentage (30- 50%) of the
 retail selling price is the basis used to determine the rate. Flat rate may be charged, deduction may be made from the
salary for one meal per day.

2. Labour Costs Sometimes labor costs may be higher than the food cost percentage. They are less controllable than food
costs. Labor is not a fixed expense, because it is influenced by many conditions such as
1. Type of operation and extent of services offered,
2. Hours of service,
3. The menu pattern and the form in which the food is purchased
4. The physical plant, the size and arrangement of the preparation and serving units and their relation to each other, the
amount, kind and arrangement of labor saving equipment, employee selection policy etc. supervision; wage scale &
fringe benefits.
5. Type of service: cafeterias require less number of labour. In Table service the labour requirement is based on the
ratio of waiters to guests will vary
6. Hours of work / service: will determine number of shifts number of meals to be served. In school lunch only one
meal whereas hospital food service should provide 4 to 5 meals / day.
7. Menu pattern: Major controlling factor in determining number of employees required and skill (varies with type of
food service org. amt. of built in labour – which is more profitable.
8. Physical plant: Efficient kitchen arrangement helps in controlling labour cost. Poor planning, arrangement results
in inconvenience and waste of human energy additional labour may be required to left, handle & carry or move
materials in a poorly arranged kitchen.
9. Equipment & arrangement: labour saving equipment is related to no. of labour hours required to accomplish a
given price of work.
10. Personnel policies: proper selection and skill increases the productivity which helps in labour cost
control. Training
11. Supervision: helps to achieve better standards greater utilization of labour & equipment, and more compact
functioning layouts.
12. Fringe Benefits: are given to the employees as encouragement to increase the productivity apart from the regular
salary. This also includes good share of labour costs. This can be minimized by better scheduling or redistribution of
work loads.
3. Operating and Other Expenses: other items classified as overhead & operating expenses constitute 12 to 18% of the
budget such as utilities, laundry, repairs, replacement & maintenance telephone, printing, rent etc.
4. Recorde: Complete & accurate records are among the basic requirements for control of costs. Records provide information
to guide present operations & form basis for future financial planning. Records are useful in evaluating and in improving
financial situation of the dept. records are arrangement tool and like all forms of control, vary with the type, size and policies
of the institution.
Computer is utilized today for record keeping and reporting. No records however carefully designed will be of value unless
they are kept daily, are accurate and are used by management.

1. Procurement and Receiving Records:

1. Purchase order: Written record of items ordered by telephone or by mail. It lists the items, quantities
desired & specifications. May contain the price quotations & time of delivery.
2. Invoices: The delivery slip that accompanies an order is the invoice. Written by the vendor, contain lists of
items purchased with no; unit price & total cost. Used for checking against the items supplied.
3. Receiving record: List of goods received is recorded in a ledger type book under the date received.
4. Purchase record: A permanent record of date of purchase, vendor from whom goods were purchased,
quantity received and price paid for each individual item. This is useful in costing of recipes.
5. Summary of purchases record: This shows the total amount of each item purchased each month. Helps to
quantity the item purchased for a given period of time. Useful in forecasting quantities of food needed for
future use.
2. Storage and storeroom control:
1. Storage records: Records of goods received and stored in the storeroom.
2. Storeroom issue or requisition record: No item should be removed from the storeroom except on
written order of the concerned manager. This written order of items to be issued from the storeroom to the
kitchen is known as storeroom issue or requisition sheet. This will help in keeping the necessary information
regarding balance of each item after issue.
3. Perpetual inventory: Running record of the balance on hand for each item of goods in the store room. The
items received are added to the balance on hand and the items issued are subtracted. It may be in the form of
index cards, one for each item cardex type drawer file may be used. The total quantity of each item on hand
can be ascertained by a quick check of the perpetual inventory file.
4. Physical inventory: This is an actual count of the goods on hand at the end of the accounting period.
Usually one month. This is a better way of keeping control over the storeroom this can be checked against the
perpetual inventory. Equipment especially service equipment like china, glassware, silverware needs to be
checked regularly and evaluated.
3. Production and service records:
1. Menu: Records important for controlling costs in food production are menu, standardized recipes, & a
production report.
 2. Standardized recipes: Helps to minimize food costs; and helps managers to keep within the deserved
budget
3. Production schedules: This is a record of amounts of foods to be prepared, the resulting quantities of
cooked foods available to be served, and the actual no. of servings obtained from a given amount of food, left
over quantities which help in fore casting.
4. Menu tally: Used in commercial food service to keep a tally of menu items sold. This tally may be checked
with the production record of number of servings sold etc. slips may be used.
4. Dining room and patient count records: Useful in hospital food service. Helps to predict numbers to be served.
1. Census record: A form of recording the meal count
2. Special meals record: For food services which provide special meals to special groups in addition to their
regular meal service.
5. Cash Transaction: A permanent record of cash transactions, both from sales or income and from expenditures or
disbursements. Helps in financial accountability.
1. Cash receipts record
6. Operating & maintenance:
1. Laundry records: Number of items sent for laundering
2. Other controllable costs: Record of operating costs. Repairs, maintenance etc.
7. Personnel cost control records:
1. Time card – payroll record: To maintain an accurate report of the hours of work spent. Helps to prepare pay
rolls.
Budget: has been defined as ‘an estimate of future needs, arranged according to an orderly basis, covering some or all of the
activities of an enterprise for a definite period of time’.
Financial planning for the future. Budgeting should also include the number of meals to be served and labour hours required.

Steps in planning budget

1. Record every source of income

2. Classify the items of expenses
3. Study the operations of the department based on previous records.
4. Set priorities and make decisions
5. Write the budget for presentation.
6. Use the budget.