Matakuliah : V0162 - Pengantar Industri Hospitality dan
Pariwisata
Tahun
: 2008
The Food Service Industry Industry
(Industri Jasa Boga)
Week 6
Subject
• Basic elements of food and beverage operations
(Elemen-elemen pokok usaha/ divisi jasaboga)
• Menu development (Merancang menu)
• Selling (Strategi penjualan)
• Styles of food service (Ragam cara penyajian makanan)
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The Food Service Industry
Week 6
Objectives:
On completion of this lesson, the students will be
able to:
- define the basic elements of food service operations
- understand the important factors in developing a
menu and types of menu
- explain styles of food service
- explain the strategy of selling
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Basic Elements of F&B Operations
Week 6
SERVING
SELLING
PRODUCING
ISSUING
STORING
RECEIVING
PURCHASING
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FOUR CRITICAL ISSUES IN PURCHASING
QUANTITY
SPACE
QUALITY
Perishables
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PRICE
Non
perishables
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QUALITY
Non
perishables
Perishables
Those foods that will keep for
only short periods of time
before they begin to lose their
quality
(Meat, fish, fruit, vegetables,
etc)
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Those foods that will keep for
for extended period
before spoiling
(Cans, jars, bags, bottles,
boxes, etc)
FOUR PRIMARY GOALS IN PRODUCING
WITH MINIMAL
WASTE
IN SUITABLE
QUANTITIES
OF APPROPRIATE
QUALITY
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IN A TIMELY
MANNER
Sales Histories
Week 6
• Records of the number of customers served
during past periods and the number of portions
sold of each menu item
• The data may be obtain from a cash register, a
computerized management program or manual
means
What is the purpose of SALES HISTORIES?
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Production Sheets
Week 6
• A list of menu items that will be prepared for a
specific day or meal period, along with the
amount of each item for production personnel to
prepare
• Some production sheets will also indicate
particular recipes to be used in preparation
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Standard Recipes
Week 6
• A recipe that has been established as the
correct recipe to use each time a given item
is prepared
• Standard recipes insure that menu items will
be prepared the same way each time, using
the same ingredients, proportions and
methods
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Selling
Week 6
To help sell food and beverage products, F&B
Operators often use:
PERSONAL SELLING
SALES-ORIENTED MENUS
VISUAL SALES MATERIALS
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Sales-Oriented Menu
Week 6
• A menu is a list of the items offered
for sale in a food or beverage
enterprise
• A good menu is much more than a
simple list of F&B items for sale. It
is a sales tool that will influence
customers’ orders and the dollar
amounts they spend
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Some of the Important Considerations in Menu
Making are:
Making numerous art
and design
decisions
Selecting which food/
beverage items to
include
Determining the best
location for each
category/ item
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Writing sales-oriented
item descriptions
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Seven Principal Considerations in Menu Development
Week 6
•
•
•
•
•
•
•
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Product Suitability
Product Variety
Ingredients Availability
Staff time and Capability
Equipment Capacity
Product Salability
Item Profitability
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Seven Principal Considerations in Menu Development
Week 6
• Product Suitability
– Refers to the need to see that each item on a menu is suitable for the
clientele, the time of the day and the season of the year
• Product Variety
– Menu should include a sufficient variety items to attract the greatest
possible number of customers
• Ingredients Availability
– All restaurants must limit their menu items to those that are available in
the marketplace
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Seven Principal Considerations in Menu Development
Week 6
• Staff time and Capability
– Staff skills Vs menu prepared and produced
• Equipment Capacity
– Must be suitable with the menu items offered
• Product Salability
– To location of items on menu will greatly influence their sales
appeal. Food service operators should put menu items in such a
way as to capture the customer’s attention quickly
• Item Profitability
– One measure of profitability is the difference between the selling
price of an item and its food cost – the cost of the ingredients in
that item.
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Visual Sales Materials
Week 6
• Visual means for increasing food
and beverage sales:
– Small signs, colorful pictures, tent
cards, printed items for tables,
posters on walls or windows, visual
displays of dessert on a cart, lobsters
in tanks, rack of wine bottles
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Personal Selling
Week 6
• Servers are trained to do more than simply take
orders for F&B products
• They are the sales force of the establishment
and have the potential to influence the number
of sales and the particular items sold
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Styles of Foodservice
Week 6
•
•
•
•
•
•
•
•
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American Service
Russian Service
French Service
English Service
Cafeteria Service
Buffet Service
Takeout/Delivery Service
Room Service
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THANK YOU AND
HAVE A GOOD DAY
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