f and b
LO1 Understand different food and beverage production and service systems
1.1 discuss the characteristics of food production and food and beverage service systems
Food production: systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze
Service: systems eg table service, counter service, a la carte, table d’hote, silver service, family service, plate service, gueridon service, specialist food service systems
1.2 discuss factors affecting recipes and menus for specific systems
Recipe and menu factors
1. recipe suitability and modification
2. customer perceptions
3. choice of products
4. flavour and appearance of dishes
5. nutritional value
1.3 compare the cost and staffing implications for different systems
Cost implications
1. system costs
2. equipment
3. staff
4. products
Staffing implications
1. system skills and de-skilling
2. job specifications
3. training
4. levels of output
1.4 justify the suitability of systems for particular food and beverage outlets
Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering
LO2 Understand the financial controls used in food and beverage operations
2.1 discuss the use of financial statements in food and beverage operations
Financial statements
1. dish costing sheets
2. cost statements
3. operating statements
4. variance analysis
5. sales records
2.2 demonstrate the use of cost and pricing processes
Costs and pricing
1. dishes
2. menus
3. beverage lists
4. sales mix
5. net and gross profit
6. fixed, variable, direct, indirect cost; cost elements
7. VAT
8. discounting
2.3 analyse the purchasing process
Purchasing process
1. requisition of equipment and supplies
2. purchasing options
3. purchase specifications
1.1 discuss the characteristics of food production and food and beverage service systems
Food production: systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze
Service: systems eg table service, counter service, a la carte, table d’hote, silver service, family service, plate service, gueridon service, specialist food service systems
1.2 discuss factors affecting recipes and menus for specific systems
Recipe and menu factors
1. recipe suitability and modification
2. customer perceptions
3. choice of products
4. flavour and appearance of dishes
5. nutritional value
1.3 compare the cost and staffing implications for different systems
Cost implications
1. system costs
2. equipment
3. staff
4. products
Staffing implications
1. system skills and de-skilling
2. job specifications
3. training
4. levels of output
1.4 justify the suitability of systems for particular food and beverage outlets
Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering
LO2 Understand the financial controls used in food and beverage operations
2.1 discuss the use of financial statements in food and beverage operations
Financial statements
1. dish costing sheets
2. cost statements
3. operating statements
4. variance analysis
5. sales records
2.2 demonstrate the use of cost and pricing processes
Costs and pricing
1. dishes
2. menus
3. beverage lists
4. sales mix
5. net and gross profit
6. fixed, variable, direct, indirect cost; cost elements
7. VAT
8. discounting
2.3 analyse the purchasing process
Purchasing process
1. requisition of equipment and supplies
2. purchasing options
3. purchase specifications