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The course is designed to familiarize students with operational, marketing and managerial aspects of foodservice management as well as their consequent managerial, marketing and cost control implications, with emphasis on decision-making Week 1 Course Contents The Foodservice Industry Organization of Food and Beverage Operations Food Purchasing, Receiving and storing The Internal control Financial Management Productivity and Quality Management Assembly, Distribution and Service Facilities Planning and Design Recess Break Marketing and promotions in foodservice organizations Franchising Management in foodservice industry Sanitation, safety, nutrition and presentation Menu planning and menu engineering with pricing aspects Summary and Review Readings 1A, 2A,
2 3 4 5 6 7 8 9 10 11 12 13
5B, 6B, 7B, 4A Teacher’s Notes 16A 15A 7A 10A 17A Teacher’s Notes 3A, 8A 4A
BASIC TEXTS A) J Payne-Palacio and M Theis (1997) West & Wood’s Introduction to Foodservice, 8th Edition, Merrill Library 1 Call Number TX 911.3.M27W516 B) P R Dittmer and G G Griffin (1994) Principles of Food, Beverage, and Labor Cost Control, 5th Edition, Van Nostrand Reinhold Library 1 Call Number TX 911.3.F5D617 C) Hooi, DH, (1999), Cases in Singapore Hospitality and Tourism Management, Prentice Hall
TEXT BOOKS (1) (2) Khan, A. M. (1991). Concepts of Foodservice Operations and Management. 2nd Edition, Van Nostrand Library 1 Call Number TX 943.K45 Ninemeir, J. D. (1991). Principles of Food and Beverage Operations. Hotel and Motel Association. Library 1 Call Number TX 911.3.M27 N714
3rd Edition. Prof.D. Standards in Food-Service Purchasing. The Relevance of Financial Leaverage for Equity Returns of Restaurant Firms---An Wmpirical Examination. Foodservice Organizations. Menu Engineering in Upscale Restaurants. London: Butterworth Heinemann Library 1 Call Number TX943. (1995). R. C. and Wattanasuttiwong. C. February Morrison. Roberta Wong-Leung Assoc. ISBN#0-02-4142282-4 JOURNAL ARTICLES Riegel. Prof. Food and Beverage Operation: Cost Control and Systems Management Prentice Hall Library 1 Call Number TX 943.D. International Journal of Contemporary Hospitality Management 8(4) Roberts C. Modern Foodservice. N. LECTURING STAFF Assoc. Tutorials commence in Week 2 and end in Week 14. Franchising and Strategic Decision Making. Prentice Hall. and Reid. (1998). (1989). 6(1) 1998 METHOD OF INSTRUCTION Lectures Tutorials : : 2 hours per week 2 hours per week COURSE ASSESSMENT Final Examination : Written Assignment and presentation 70% 30% 100% Lectures are offered as in the schedule above. P.(3) (4) (5) Anderson. from Week 1 to Week 13. (1996). (1991).M. Journal of Hospitality & Tourism Research. C and Blackemore.95 TEL 6294 6348 Coordinator Co-lecturer . The Journal of Hospitality Financial Management.A545 Levinson C. B2A-09 B2C . (1997). (1990). 21(1) Sheel A. Cornell Hotel and Restaurant Administration Quarterly.L665 Spears. Muhammad Sadi OFFICE ROOM NO. A Managerial and Systems Approach.
Describe the control process to the purchasing function. LECTURE 3 The Internal Control Lecture Objectives: 1. Explain what is productivity 2. Describe the process of financial planning 2. Receiving.FOOD AND BEVERAGE MANAGEMENT LECTURE 2 Food Purchasing. Explain the receiving control mechanism in foodservice establishments. LECTURE 4 Financial Management Lecture Objectives: 1. Discuss financial operations: a system of records and reports` 3. Explain ratio analysis and discuss their application to F&B industry. Explain period end physical inventory procedures and distinguish between opening and closing inventories. Describe the purposes and requirements of internal control. 2. Discuss some of the principles and procedures of establishing a good internal control 3. Discuss quality management approaches to productivity . Illustrate financial accountability. Illustrate the concept of ‘Quality of Work Life’ 3. and Storing Control Lecture Objectives: 1. 2.NANYANG TECHNOLOGICAL UNIVERSITY NANYANG BUSINESS SCHOOL BT 202 . responsibilities and relationships LECTURE 5 Productivity and Quality Management Lecture Objectives: 1. 3. Illustrate the procedures of food storing and issuing controls 4.
Explain menu-planning process 2. Learn the advantages and disadvantages of franchising 4. and Menu Engineering with Pricing Aspects Lecture Objectives: 1. Construct menus appropriate to both commercial and institutional food and beverage organizations 5. Describe menu engineering with pricing aspects . Identify types of menus 3. Develop an understanding of how the franchising concept has been applied in various retail businesses in Singapore 3. Learn an operational definition of franchising and be able to distinguish between the various types of franchising 2. Learn why franchising in food business is on the rise in Asia-Pacific Region LECTURE 11 Menu Planning.LECTURE 9 Franchising Management Lecture Objectives: 1.
melding pot. grills. 3RD EDITION. woks. more just-in-time deliveries Fresher food. accept debit cards. customer friendly menus organically grown foods bioengineered foods egan approved menus ethnic cuisine: Italy. A MANAGERIAL AND SYSTEMS APPROACH.NANYANG TECHNOLOGICAL UNIVERSITY NANYANG BUSINESS SCHOOL BT202 FOOD AND BEVERAGE MANAGEMENT LECTURE 1 THE FOOD SERVICE INDUSTRY EARLY DAY HISTORY Pre date Middle Ages Most influenced by England. inventory costs reduced. read fingerprints . pizza ovens. Sweden Religious orders Royal and Noble households DEVELOPMENT OF PRESENT DAY FOODSERVICES colleges and universities school foodservice clubs and other social organizations hospitals nursing homes and health care centers other health care centers: day care. save space Purchase prepped foods from supplier or have it done in a commissary Use frozen dough to bake breads and cookies. curry. lower labor costs and employee benefits Limited menu operations. Mexico. fresh cilantro. meals on wheels retirement residences and adult communities industrial and business foodservice restaurants transportation companies NOTES FROM TEXTBOOK FOODSERVICE ORGANIZATIONS. grind coffee beans to brew. standardization of controls especially for language/literacy/disabilities barriers Manufacturers have to be more competitive w/durability of equipment and service contracts. SPEARS Segments of foodservice industry Market share of foodservice industry Foodservice systems approach TRENDS IN THE INDUSTRY THE MENU: melting pot. MARIAN C. fresh basil. rotisseries Add to dining experience. low prices. consistency More user friendly kitchen equipment. high grade frozen yogurt Greater emphasis on security in response to increases in crime: sophisticated video cameras and card ID for entry into different areas of kitchen. rotisseries. scales to measure nutrition ingredients. fresh pasta. beers. coffee. steamers. nutrition analysis software Future possibilities: Vending machines: during off peak hours. senior citizens. garlic. dried chilies. fresh red and green chilies. can see Offer choice of ingredients Shrinking kitchens. Germany. whole black peppercorns. chutneys cookies baked in front of your eyes THE STAFF: issues to face in the year 2000: need for computer proficiency culturally diverse staff service more competitive point of difference better teaching and training skills possess greater people management skills THE CUSTOMER: baby boomers baby busters echo boom children immigrants internal/external customers THE KITCHEN Kitchens "on display". back to this trend. poachers. Asia steak is back! spices and herbs now include cumin. could lead to obsolete walk in coolers / large storage areas Carts and kiosks being used in high traffic areas due to low cost and mobile Express units in airports More possibilities: More automation in kitchen Precise and greater communication between customers / waitstaff/chefs/suppliers Less waste. frozen foods for microwave Type of food in vending machine to change: frozen. automatic tortilla makers. smell enticing Less storage space. bread. France. longer use due to containment of purchasing budgets More specialty equipment for health and ethnic foods: juicers.
ready-prepared. French.NANYANG TECHNOLOGICAL UNIVERSITY NANYANG BUSINESS SCHOOL BT202 FOOD AND BEVERAGE MANAGEMENT LECTURE 6 ASSEMBLY. free flow. banquet drive in PORTABLE MEALS off premise delivery on premise delivery . cruise ships Size and physical layout of facility Style of service Skill level of employees Economic factors Quality standard for food and microbial safety Timing required for meal service Space requirements or space available Energy usage EOUIPMENT NEEDS GENERAL Fixed or built in Mobile Portable SPECIFIC USE reheating assembling temperature maintenance transporting serving FOUR FOODSERVICE SYSTEMS conventional commissary ready prepared assembly/serve STYLES OF SERVICE SELF SERVICE traditional. scramble machine vended buffet. salad bar drive thru pick up TRAY SERVICE centralized decentralized WAITER-WAITRESS SERVICE counter table: American. family. hotels. DISTRIBUTION AND SERVICE CHAPTER 7 METHODS OF DELIVERY AND SERVICE Centralized Delivery Service System Decentralized Delivery Service System FACTORS AFFECTING CHOICE OF DELIVERY SYSTEMS Type of foodservice system: conventional. hospitals. assembly/serve Kind of foodservice organization: schools. Russian. airlines. nursing homes. table service restaurants. smorgasbord. commissary.
regulatory information The Planning Team Feasibility Study Menu Analysis Architectural Features: building style and materials. heating/ventilation/air conditioning. plumbing. electricity Budget/Cost Relationship . walls/ceilings/noise reduction. physical and operational characteristics.NANYANG TECHNOLOGICAL UNIVERSITY NANYANG BUSINESS SCHOOL BT 202 FOOD AND BEVERAGE MANAGEMENT LECTURE 7 FACILITIES PLANNING AND DESIGN CHAPTER IO Definition and Goals Physical Design Layout Preliminary Preparation for Facility Planning Trends affecting foodservice design Information on developments in design and equipment Regulatory considerations Special considerations for specific types of foodservices Commercial facilities Schools and universities In Plant facilities Homes for Children and Adult Communities Hospitals and Health Care Centers Correctional Facilities Steps in the Planning Procedure The Prospectus: rationale. floors. built-in refrigeration. lighting.
NANYANG TECHNOLOGICAL UNIVERISTY NANYANG BUSINESS SCHOOL BT 202 FOOD AND BEVERAGE MANAGEMENT LECTURE 8 MARKETING IN FOODSERVICE ORGANIZATIONS DEFINITION MARKETING CYCLE MARKETING MIX TRAINING STAFF MARKETING FOR FOODSERVICE OPERATIONS Unique product customer contact perishability distribution MARKETING AS A MANAGERIAL FUNCTION planning implementation evaluation MERCHANDISING AND SALES PROMOTION IN FOODSERVICE OPERATION .
synthetic ingredients MEANS OF TRANSPORT: direct. NUTRITION. shell eggs. food intoxication or poisoning MICROORGANISMS CAUSING FOODBORNE INFECTIONS MICROORGANISMS CAUSING FOOD INTOXICATION OR POISONING GOOD SANITATION STANDARDS PHYSICAL PLANT built in features water supply trash and waste removal sanitary facilities: rest rooms and locker rooms EQUIPMENT DESIGN AND PLACEMENT PERSONNEL dress personal hygiene and cleanliness proper food handling and work habits clean utensils use appropriate utensils and gloves grasp by handles avoid contamination of serving surface CLEANLINESS AND MAINTENANCE organization and scheduling equipment detergents: penetration. chemical sanitizing Seven Priciples of HACCP . plant foods that have been heat treated. moisture. spirilla CONDITIONS FOR GROWTH: food. edible crustacea. contaminated with fecal material. meats. type of cleaning compound. sanitizing. surface. silverware CHECKS AND INSPECTIONS Principles of Cleaning: 2 step process. SAFETY. poultry. indirect COMMON FOODBORNE DISEASES: bacterial infections. raw seed sprouts. infectious disorder of the respiratory system. glassware. temperature. suspension.NANYANG TECHNOLOGICAL UNIVERSITY NANYANG BUSINESS SCHOOL BT 202 FOOD AND BEVERAGE MANAGEMENT LECTURE 10 SANITATION. tofu. factors that influence cleaning process: Type of water. soy-protein foods. fish. bacilli. shellfish. AND PRESENTATION MICROBIOLOGY AND FOOD BACTERIA: cocci. rinsing pest control kitchen utensils dishes. based or boiled potatoes. time POTENTIALLY HAZARDOUS FOODS: milk and milk products. type of soil to be removed Principles of Sanitation: heat. water temperature.