Food and Beverage Management[食品和饮料管理].ppt

Food and Beverage Management Food and Beverage Operations and Management Food and beverages Food: includes a wide range of styles and cuisine types Beverages: includes all alcoholic and non-alcoholic drinks, cold and hot The foodservice cycle The foodservice cycle Can be used as a basis (framework) to analyse and compare different foodservice operations Can be used to help understand how an individual operation works: Difficulties in one element of the cycle will cause difficulties in the elements that follow Difficulties experienced in one element of the cycle will have their causes in preceding elements Structure of the book Systems approach Two dimensions: Systematic approach to the design, planning and control of a food and beverage operation The management of the operating systems within a food and beverage operation Comparison of traditional and systems approaches Management of operations Concerned with: The management of materials The management of information The management of people (customers) Four systems for foodservice Food production Beverage provision Delivery or the ‘service sequence’ Customer management or the ‘customer process’ Dimensions of the hospitality industry’s product Intangibility Perishability Variability of output Simultaneous production and consumption Ease of duplication Heterogeneity Demand variation Difficulty of comparison Variables in foodservice sectors Historical background Reasons for customer demand Size of sector Policies: financial, marketing, catering Interpretation of demand/catering concept Technological development Influences / State of sector development Primary/secondary activity Types of outlets Profit orientation/cost provision Public/private ownership Summary of foodservice sectors Types of market General market Non-captive: customers have a full choice Restricted market Captive: customers have no choice Semi-captive: customers have a choice before choosing but then have little choice of food and drink other