Catering: Set-up, Service and Clean-up

The big day has arrived

This is when the catering team finally puts the itinerary to use. It's time to load up all the equipment, supplies and foodstuffs. Working from an extensive packing list, the crew loads vans and trucks with all the supplies.

The big day has arrived

Nothing goes unchecked - the crew accounts for every linen, glass, chafing dish, tray, pot, pan and silver piece on the packing list. They even itemize small items like aluminum foil, saran wrap and garbage bags.

The big day has arrived

The crew loads the heavy stuff first -ovens, fryers and hot boxes -followed by tables, pots and pans, glassware, china and serving pieces. Finally, when everything else is on board, they load the food.

 The catering crew transports the supplies to the event site and unloads it all. If the site has cooking facilities, the crew unloads the cooking equipment (pots, pans, serving dishes, etc.) and food right away. Then they set up the tables and chairs, according to the precise floor plan.

The Set-up

Typically, the client services representative or coordinator that planned the event manages all the setup work. This is where the detailed schedule, floor-plan and layout come in handy. Thanks to the detailed plan, the florist knows where to place arrangements, the musicians know where to set up their instruments, and so on.

The Set-up

The Set-up
If the caterer is serving the food buffet style, the crew will set up stations with serving platters and chafing dishes around the event. The kitchen staff cooks and prepares the food and buffet attendants and runners keep the stations stocked.

The Service
Different functions call for different types of service. For example the staffing needs are: 1 Coordinator per event 1 Supervisor per event 1 Waiter per 30 - 50 people

The Service
1 Steward per 100 people 1 Buffet Attendant per buffet / station 1 Runner per buffet / station 1 Bartender per 75 people 1 Kitchen Manager per buffet station

The Clean-up
After the function is over, it's time to clean everything, break down all the equipment and tables and pack it all up to go back to the catering premises. The crew breaks out the original packing list to make sure they account for everything.

The Clean-up
As with every other stage of the function, the team has to execute the clean-up meticulously. The caterer's goal is to leave the space as clean -- if not cleaner, than they found it.

The Clean-up
The team washes supplies such as glassware, silver and dishes and wraps them for storage. They identify and clean all rented supplies, and return them to the rental agency.

OPERATIONS- EXECUTION OF TASKS

Operations
A term used by a caterer to describe the task of implementing and executing the daily elements of a catering plan

FRONT OF THE HOUSE

The guest service activities are extremely visible to the guest. Guest service is the major focus and receives the full attention in the front of the house The type of service provided depends on the catering event

The physical activities Activities are not generally witnessed by the customer. BACK OF THE HOUSE It includes hands on logistical tasks such as handling deliveries, purchasing, storing, preparing and transporting food and using sanitation procedure

The physical activities

It includes hands on logistical tasks such as handling deliveries, purchasing, storing, preparing and transporting food and using sanitation procedure The mechanical activities

It revolve around the equipment

The financial activities

It involve back of the house management techniques which lead to accomplishing predetermined profit objectives by controlling food and labor cost

Operational Tasks An identified activity that must be executed in order to accomplish an objective It is a direct function of the type of catering event being implemented It also depends on the customer and the foods being prepared

Operational Activities
includes recipe research, recipe development, scheduling production, defining customer service issues, preparation, transportation and clean up

Menu development The process of defining the function of a menu such as forecasting, pricing strategies, and item popularity and mix

FLOW OF FOOD
This concept refers to the order in which food will travel through a catering operation, from receiving, to storage, to preparation, to production, and finally to service. This knowledge will help a caterer effectively coordinate many numerous operational tasks that must be performed to create a finish product.

RECIPE
A specific plan or formula used to describe the preparation of a certain food.

STANDARDIZED RCIPE
a. The SOP communicates how to use exact ingredients to prepare a certain food. This food will deliver a consistent quality, exact yield, and portion size each time it is produced

Caterers use standardized recipes to ensure product consistency, control cost, control quality, prevent food borne illness, and to achieve financial objectives. It implies a fit between the recipe, consumer needs, kitchen layout and equipment, employee shill level, and caterers need.

 A process of creating new recipe as in response t changing customer trends and tastes NEW RECIPES it should be prepared at least six times and field tested before being introduce into the market

RECIPE DEVELOPMENT

 a procedure of serving food, prepared from a new recipe, to an unbiased sampler to ascertain its fit in the caterers menu mix

FIELD TESTING

DISCOVERY
Creative food ideas can be discovered while dinning in restaurants or attending catering functions

SIGNATURE RECIPES
A recipe that has been adjusted to be unique to a specific caterer

Base Recipe
A standardized recipe changed by adding additional ingredients to create another menu item to complement the menu mix.

Base Recipe
A standardized recipe changed by adding additional ingredients to create another menu item to complement the menu mix.

RECIPE ADJUSTMENT
It is necessary for a caterer to adjust standardized recipes

Yield adjustment using a conversion factor STEP 1. Begin with the known yield of the standardized recipe. Divide the desired yield by the known yield to obtain the conversion factor. Remember: New yield divided by old yield = conversion factor (CF)

 STEP 2. Convert ingredients, if possible STEP 3. Multiply each ingredient in the original recipe by the conversion factor. STEP 4. Multiply the original total weight of ingredients by the conversion factor (CF)

CONVENIENCE FOOD
Manufactured or processed by a principal and delivered to the cater in a ready-to-eat or ready-to-cook form

BRANDED MENU ITEMS

Food items produced by a principal, backed by its name to a consistent level of quality

MENU
A COMMUNICATION TOOL

Plate presentation
The arrangement of god tasting food and its colorful and attractive display on the serving plate

FLOW OF FOOD

SCHEDULING It balances the number of employees required for an event

The menu becomes a management tool in production scheduling by answering the following questions How quickly must the food be prepared What ability does the staff have to get the food out How long does it take to prepare each item?

STAFFING
it is the caterers task of identifying a suitable number of employees required for the event

Employee Skill levels

Work Production Schedule

A communication tool used to guide the appropriate behavior of the caterers staff in the execution of tasks

Employee Work Schedule

the catering management task of assigning tasks to be completed by the employees predicated on the production schedule and event plan.

FOOD PRODUCTION TIPS

Get everything assembled before production begins-mise en place. This includes equipment, utensils, recipes, and ingredients. Become familiar with the recipe or instructions. Let the equipment do the work. Use attachments to their fullest advantage.

 Save the time by using the correct tools. Measure using large containers; 1 quart, for example instead of 4 cups. Use scales for measuring ingredients instead of volume measures to be more accurate.

To measure or the other sticky substances, first grease the measuring cup. Arrange working materials so there is no break in movement or waste in motion. Cook food in serving pans when possible. The food will be more attractive when served, it will stay warm longer, and it will save pans, washing, and labor.

 Grind raisins before putting them in sweet roll dough or cookies. Raisins coated with melted shortening will go through the grinder after grinding

Put several slices of dry bread through the grinder after grinding food. It will be easier to clean Place soiled pans, especially those having baked-on cheese of spaghetti, into the stack streamer for five to ten minutes. This will help loose baked-on food and promote easier cleaning

 Turn a stool upside down to hold bottom bowls, such as those salad or a mixer To grate or cube cheddar cheese place into plastic bags and freeze. When opening eggs, have a pan ready in which to drop the shells

Break egg into a small funnel to separate the egg whites from the yolk If a whole egg spin like a top, its hard cooked Do not over-mix meat mixtures Meat brown more quickly if the salt is not added at first

 If a whole egg ill spin like a top, it is had-cooked. Do not over-mix meat mixture. Over m-mixing toughens the product.

Meats brown more quickly if the salt is not added at first. Salt draws the juices which prevents browning. Portion ground meat with a scoop on an 18x26 baking pan. Cover with axed paper and place a second 18x26 baking pan on top. Push gently to flatten meat patties, your second pan is ready for filling. Handle small batches and keep food out of the danger zone.

 Refrigerated storage of bread quickens the stalling process. Freeze bread if it is to be held over one day. Freezing will not restore freshness to state bread.

 Whip butter before spreading. It will spread faster and easier and it offers better flavor than when melted. Sandwiches made before serving time may be kept palatable by placing a clean, sanitized damp towel on the bottom of a flat pan. Cover each layer with waxed paper, stacking he sandwiches carefully. Cover the top layer with damp towel.

 Butter adds flavor and palatability. It may be used in all sandwiches except hoagies and barbeques. When whipping cream or dry milk, chill the bowl, beater, and cream. The cream will whip in half the time. Should the cream seem too thin to whip, place the chilled dish in a pan of hot water and then whip.

 When using flavored gelatin for molded salads or desserts, heat only enough liquid to dissolve the gelatin. Hasten the congealing, use ice water to make up the total amount of liquid. Add salad dressing to salad immediately before serving. Salad dressing added before service will cause the salad to wilt and become unattractive Always keep salads refrigerated and serve them on well chilled bowl plates.

 When chopping apples the first step is to use the corer and sectioner, then chop. To prevent browning of apples or bananas, dip into an anti-oxidant or citrus fruit juice. Do not allow them to stand in this solution as softening occurs. Banana chunks dipped in anti-oxidant and rolled in peanuts makes an attractive dessert.

 To chop onions without crying, put in hot water for 5 minutes. Cut into quarters to chop. Time is saved in skinning onion by slicing off root and top ends and quartering the onions before skinning them. Cut potatoes into serving size when eyeing to handle each potato only once. To chop parsley, freeze if first. Season green beans with chopped chives, butter, salt, pepper, and a dash of nutmeg.

Planning

PLANNING: The Basic Catering Management Function

Planning is the first of the seven catering management functions. Formulating a plan is a beginning point to the successful execution of a catering event. Planning can be very hectic at times, but a well-formulated plan will serve the caterer well There should be a sub plan

Planning Provides Guidance

The plan is a blueprint (It becomes the outline for the event) A plan provides guidance and it established direction for the catering team A plan identifies each course of action required to accomplish predetermined objectives

Planning Provides Guidance

A plan is used to general strategies to execute the elements of the plan

What if scenarios- the caterers plan should include provisions for anticipated or unexpected problems.

Getting Ready to Plan

Once the proposal has been accepted the caterer begins the creation of an eventspecific plan. At the initial meeting discussion with key staff members focuses on generating event-specific guidelines or objectives for the event.

 The Longer the length of time between booking the event and its implementation date, the better opportunity a caterer has to create a detailed plan.

FORMULATING A CATERING PLAN

The required element that must be identified before any plan:

Budget Menu Location Number of guest Labor

Two required objectives caterer must established for all events:

Financial Objectives Customer-satisfaction objectives

BUDGET
In each event it has its own budget that reflects the needs of the client It is tactical, single-event, management tool used to explain how resources will be acquired (revenue, or gross sales), and how these will be consumed in the operation of The business (expenses) to arrive at a predetermine profit in a specific event

 Budget also functions a financial plan The budget plan will provide answer to help design the blueprint of the catering plan to execute the function The Budget id broken down into departmental plans e.g. The kitchen managers will submit a budget detailing the number of hours of hours consumed in the production, transportation, serving and clean-up tasks

BUDGET

MENU
It is the single most important factor contained in the overall catering plan. Caterers construct menus with special attention to satisfying perceived client needs, staff skills, seasonal availability of food, quality and relative cost of food, cost of labor, profit margins, nutritional needs of the clients, presentation and service style and kitchen production capabilities.

FACTORS TO BE CONSIDERD BFORE MENU IS WRITTEN AND PRESENTED

KINDS OF MENUS
Special party menu- these menu are menu offered during banquets and parties of all kinds Table dhote- this is a set menu of a compete meal at a set price A La Carte- this is a menu wherein all dishes are priced individually. Ethnic menu- the price and dishes are individually priced specializing in the food of the country

Standardized Menu
A caterer can use standard menu format to penetrate low-end market niche. It advantages of standardized menu is that it helps the simplification of inventory, a limited menu based on the skill level of the staff and the lay-out of the kitchen

Standardized Menu
Its disadvantages are that there is a possible lack of creativity, working on a tight budget. Master Menu It permits the client to create their own menu based on their budget

 The one that changes every day for certain period The menus in which are compiled to cover a given period of time. They give grater efficiency in time and labor

Cyclical Menu

Static Menu
The one that offers the same dishes every day

4.The Season of the year

There are certain dishes, which are better offered in hot weather and are suitable in cold weather. Foods in season should be included in the menu as they are in abundant supply. Of good quality and of reasonable price. Special dishes for certain days or a time of the year should be considered.

5. Time of the day

Time/Day/Season

Types of Meals

Breakfast
An institutional meal plan based on lighter

Mediterranean breakfast traditions

Breakfast menu can be compiled from foods such as:
Fruit or Fruit Juices Main Dishes (protein source): eggs, fish, meat (hot or cold) Butter or cereal Beverage

Breakfast
May be table dhote or a la carte A continental breakfast does not include any cooked dish.
Fresh Orange or Grape Juice A basket of Croissant, Brioche, Breakfast rolls and toast By\utter and Marmalade, Jam or Honey Tea, Coffee, Chocolate or Milk

Merienda
It may be a simple beverage and slices of bread or an elaborate choice of cakes, sandwiches and may also include heavier choices of noodles and pasta. It is generally informal; though the service may be elegant with more delicate table appointments used.

Merienda
The food may be offered on a tray or displayed buffet-style depending upon the generosity and intentions of the host. It also known as morning affair, yet informal in nature Women usually make up the guest list since this takes place on weekday mornings. Some groups use coffee as an occasion for meetings.

Coffee

Coffee
The menu is like a merienda: a few quick breads, wide choices of cakes, sandwiches, pastries or light dishes. Beverages like coffee, tea, juices and chocolate drink may be offered. Alcoholic drinks are never served at coffees

Brunch
It is an American tradition rooted in the extravagant New Orleans entertaining and late 1800s Late morning meal between the typical time for breakfast and lunch. A combination of breakfast and lunch, usually eaten sometime between 11 a.m. and 3 p.m Brucnhes are casual affarirs that are almpst always served buffet style in an easy, colorful setting.

Planning a Brunch Several kinds of fruits, vegetables, and juices in fresh forms are preferred

Eggs are prepared in different styles

Meat dishes may include ham, bacon or sausage, chicken livers, pork or lamb chops; fish, crab, shrimps or chicken; may include lunch on meats and cheese.

Planning a Brunch
Grains include rice, breads, pastries, pancakes, toasts and crepes Plenty of hot coffee. May include tea and cocoa.

Champagne is a popular brunch drink.

Luncheon
It is a midday meal that cans either be formal or informal, buffet-style or sit-down. English-speaking countries during the eighteenth century what was originally called "dinner" a word still sometimes used to mean a noontime meal in the British Isles, and in parts of the United States, Canada and Australia was moved by stages later in the day and came in the course of the nineteenth century to be eaten at night, replacing the light meal called supper, which was delayed by the upper class to midnight

Luncheons
Casual luncjheson last about one and a half hours while more formal ones last two or more hours. In a special party luncheon menu is requires, three or four courses are usually offered Almost all food are suitable for luncheons

Tea
It started in the early 19th century by Sanna, the Duchess of Bedford It is a ritual considered British but has become a custom in many parts of the world. Teatime is an opportunity to entertain with graciousness and flair without the enormous effort of a dinner party.

Tea
Teas held on a weekend, particularly on Sunday afternoons. Food served at teatime should include something hot and tangy, fresh and crisp, rich and sweet served in that order For more elaborate and festive tea, a wider selection of food items is offered

Tea
Cream cakes or hot sausages are included. A loose tea would be served in a teapot with milk and sugar. This would be accompanied by various sandwiches (customarily cucumber, egg and cress, ham, and smoked salmon), scones (with butter, clotted cream and jam see cream tea) and usually cakes and pastries (such as Battenburg, fruit cake or Victoria sponge). The food would be often served in a tiered stand

 Clotted cream is a thick yellow cream made by heating unpasteurized cow's milk and then leaving it in shallow pans for several hours. TO MAKE: combining two parts whole milk with one part whipping (heavy) cream

 A cream tea, Devonshire tea or Cornish cream tea is tea taken with a combination of scones, clotted cream, and jam. In the United States, it is promoted as a typically English, and perhaps upper class, afternoon snack

 Battenberg cake (Battenburg cake, Window cake) is a light sponge cake which, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow. The cake is covered in marzipan and, when sliced, the characteristic checks are exposed to view

 Fruitcake is a cake made of dried fruits and optionally candied fruit, spices and nuts that may be soaked in brandy or rum, with the richest versions (possibly iced and decorated) often being used in the celebration of weddings and Christmas Sponge cake is a cake based on wheat flour, sugar, baking powder and eggs

Cocktails Cocktail pasties are stand-up affairs that make use of the buffet style of service. Assorted array of finger foods are laid on the table while cocktails may be served on the same table. Cups and punches are suited for service and should be well garnished since their visual appeal greatly affect its popularity

Cocktails
Drinks are serves by foodservice attendants circulating with trays to prevent a crowd from forming at a service point and to allow a discreet control over amount consumed. Finger foods are offered Smorgasbord at a large party The food can be hot, cold, salty, piquant or rich but not sweet.

Cocktails
The food choice should counteract the effect of alcohol in an empty stomach. Cocktail parties begin at 5 pm.

Reception
Receptions honor a person or an occasion.

Dessert
Champagne is usually the dessert wine. Dessert offered during formal dinners are usually ice cream, mouse possibly garnished with chocolate shavings, nuts or fruit puree. Small flat and crisp cookies are passed

Fruit
Candy (chocolate, mints or candied fruit are passed. Following the dessert is fruit course, which is never listed on the menu card. A compote is served on a flat dish or a shallow bowl Tropical fruits in season are the usual choices No wine is served

Supper
Supper provides an opportunity to entertain friends after a concert, ballet or theater performance in a casual way. The menu is simple and foods is informally presented and served Casseroles, salads and light desserts are offered buffet style. Coffee may be served after meal. Brandy and other liqueurs often follow

Compote is used in a number of cultures to define different dishes. Common preparation of a compote is a cooked dish of fresh or dried fruits, simmered whole or in pieces in a sugar syrup

Informal Dinner
It is a free-wheeling get-together noted for its relaxed atmosphere The style of service and menu are simple Menu Course varies from four to two items

Informal Dinner
Main dish, salad and cheese and dessert or appetizer and dessert may be served Hearty one-dish entre such as stews and casseroles are popular followed by a simple dessert of fruit, cake or ice cream.

Semi-formal Dinner
It is a more elegant way of evening entertaining The usual dinner has three courses: soup, meat and dessert. A more elaborate meal would add a fourth course, either a seafood dish after the soup or salad course after the meat.

Formal Dinner It begins as early as 8 pm or as late as 9:30 pm. The meal is served 30 minutes after the hour stated on the invitation Formal dinners are elegant, elaborate and festive occasion where more courses are offered and better trained servers are expected. It is actually a show of wealth in the part f the host/hostess

Appetizer
Usually seafood such as oyster, clams, or shrimp The first course should be heavier than a cocktail

Soup
The soup is almost always hot, clear soup served in a soup plate . In a warm climate, jellied soups served in cups are preferred. Sherry is served with this course.

 If hot soup is served, fish is preferably served cold, if cold soup is served; cooked fish is served with an appropriate sauce.
The main course is elaborate, rich and heavy. The dinner wines, reflecting the meat it compliments, is heavy and robust. Claret is served with meats, while Burgundy is suggested for games.

Fish

Meat

Salad
The salad, which follows the main course, is not usual tossed salads. It can be hot or chilled asparagus spears, pate de foi gras on endives; or cold Virginia ham with salad greens. No wine is served with the salad course because the vinaigrette that accompanies most salad will make the taste of the wine sour.

The capabilities of the kitchen staff

The kitchen staff should be trained to cope with simple as well as complicated dishes. The staff should also be equipped with basic knowledge in food selection and resource management.

The size of the kitchen and the available equipment

The caterer should be aware of certain deficiencies, which will somehow make a food production difficult. Cooking methods should be considered to overloading of certain pieces of equipment or certain areas in the kitchen.

The capabilities or serving staff

The ability of the people who serve and come in contact with customers should be considered. The foodservice staff should be trained to carry out professional service that creates an impression of the catering establishment they belong

Menu Price
To produce a meal at a modest price, the caterer cannot consider including high cost ingredients. Consider cheap materials without sacrificing the quality of dishes being offered A 40 % food cost percentage is agreeable

Type of Customer
Choices of dishes are affected by the type of customer E.g. victory party, doctors attending a seminar workshop

Supplies
Foods in season are usually included since they come in plentiful amounts, of good quality and at a reasonable price. Available should be checked before buying Storage facilities should be considered The caterer should attend to special request of customers checking the availability of the item.

Balance
Repetition of ingredients Repetition of color Repetition of word Overall balance of menu Textures of courses Seasoning Sauces Food values

Color Consider in the food presentation the sensible use of color which adds eyeappeal to a dish Wording of Menus Written menu should be prepared with regard to the customers to be fed and the language to be used should be easily understood Check the spelling Meal pattern should be followed

THE MEAL PATTERN

BREAKFAST
Fruit, Fruit Juices Main Dish (protein) Bread or Cereal (Carbohydrate Source) Beverage (Coffee, Chocolate or Milk)

LUNCH/SUPPER
Soup Main dish Side Dish Vegetable dish Noodle Dish Rice/Bread/Potato Dessert Beverage

LUNCH/DINNER
Appetizer Soup Salad Side dish (white meat) Main dish (white Meat Rice /Bread Dessert Beverage

BREAKFAST MENU
It is usual to offer three courses A continental breakfast does not include cooked dishes: rolls and butter, croissant, toast, preserves, tea or coffee.

LUNCHEON MENU

Fruit cocktails Fruit Fruit Juices Shellfish Shellfish cocktails Smoked fish or meat Hors d oeuvres : assorted or simple items, light salads with vegetable, fish , meat Soup: consomm with simple garnish Pasta

 Eggs: when served for a luncheon menu egg dishes are usually garnished Fish: nearly all kinds of fish can be served without complicated garnishes, Usually steamed, poached, grilled, deep or shallow fried Main courses Roasts Grills

Cold buffet Vegetable Potatoes Sweets

Steamed puddings Fruit (stewed, fools, flans, salad, pies and fritters) Egg custard sweet Charlottes, profiteroles Pastries

Savories Cheese Dessert; Fresh Fruit of all kinds and nuts Coffee or tea

 Sandwiches (smoked salmon, ham, tongue, egg, tomato, cucumber) made with white bread or brown bread Bread and Butter Scones with Clotted cream Jams, honey, lemon curd Small pastries, assorted gateaux Fruit Salads and cream Tea ( Indian, China, Russian fruit, herb)

TEA MENUS

 Assorted sandwiches Buttered buns, scones, tae cakes, scotch pancakes, waffles, assorted bread and butter, various jams, toasted tea-cakes, scones, crumpets Egg (boiled, poached, fries and omelet) Fried fish, grilled meat, roast poultry Cold meat and salad Assorted pastries; gateaux Various sundaes Tea

DINNER MENU
Cocktail: fruit and shellfish Fruit Delicacies: caviar. Oyster, snails shrimp. prawns, foie gras Smoked Hors d oeuvres Salads Soup

Fish Main courses Roast Grills Vegetables Potatoes Sorbet

 Cold dish: aspic, terrine Vegetarian dishes Sweet

Light sweets(souffls, pancake) Iced souffls, mousse Petit fours

Coffee or tea Savory Cheese Dessert

PORTION CONTROL IN A FOOD PRODUCTION KITCHEN

WHAT IS PORTION CONTROL? Portion control means determining the proper size or quantity of food to be served for each customer and ensuring that this is designated amount is actually served to the guests. Portion control is also the method of ensuring that the correct number of servings is acquired from a standardized recipe.

BENEFITS OF PORTION CONTROL

GUEST SATISFACTION

EFFICIENT PRODUCTION

CONSISTENT PRODUCTS
PORTION CONTROL

HIGHER PROFIT

LOWER COSTS

FIVE WAYS OF PORTIONING FOOD BY WEIGHT - Individual portions are determined by weighing either ingredients or the final product. The portioning equipment used is the weighing scale. Ex. Fish steak for grilling, pasta for macaroni, spaghetti, steaks such as porter house, T- bone or tenderloin

FIVE WAYS OF PORTIONING FOOD

BY COUNT - Involves setting the number of pieces of the product per serving. This can be provided that the ingredients in a recipe are uniform and large enough to separately count. Ex. Fish steak for grilling, pasta for macaroni, spaghetti, steaks such as porter house, T- bone or tenderloin

FIVE WAYS OF PORTIONING FOOD

BY VOLUME - Used for liquid, semi- liquid and soft formable products, such as soups, mashed potato, ice cream, syrups and cereals. Ladles, scoops, spoons and cups can be used for this purpose.

FIVE WAYS OF PORTIONING FOOD

BY EQUAL PORTIONS - This applies to products that yield more than one serving and is prepared in a standard container. The area is then divided equally according to the number of serving portions specified by the recipe. Ex. Cake divided into 8 equal pcs. Lasagna divided into 12 squares

FIVE WAYS OF PORTIONING FOOD

BY PORTION FILL

- This applies to products that are portioned in individual serving containers. This means that a portion size is the amount necessary to fill up the necessary serving ware. Ex. 14 oz. cup of custard or pudding

TYPICAL PORTION SIZES IN ONE FULL MEAL

APPETIZER SALAD SOUP CEREAL VEGETABLE ENTRE BREAD AND BUTTER DESSERT BEVERAGE

75- 100 grams 75- 100 grams 175- 200 grams 100- 115 grams 50- 100 grams 100- 200 grams 50-75 grams 115- 150 grams 115- 200 grams

*STANDARDIZED RECIPE* The procedures to be used for consistently preparing and serving a given menu item.

GREEN BEANS IN GARLIC SAUCE Yield: 10 servings

INGREDIENTS
3 oz. Butter, melted 8 cloves Garlic, peeled and minced 1 lb. Canned crush tomatoes 3 lbs. Fresh green beans, wash, ends trimmed, and cut in half 1 lb. White chicken stock, heated to a boil Salt and freshly ground black pepper, to taste

PRODUCT NAME Serving size: 4 oz. PORTION SIZE

YIELD

INGREDIENTS QUANTITY

METHOD OF PREPARATION
1.

2.

3.

In a saucepan, place the fresh beans in boiling, salted water. In a saut pan. Heat the butter, and saut the garlic. Add the crushed tomatoes and saut for minutes. Add the green beans and chicken stock to the tomatoes

PREPARATION PROCEDURE COOKING TIME AND TEMPERATURE

4. Simmer at 180 F until done. Season to taste and serve, or hold at 135 F or above.

GREEN BEANS IN GARLIC SAUCE Yield: 10 servings INGREDIENTS 3 oz. 8 cloves 1 lb. 3 lbs. 1 pt. Butter, melted Garlic, peeled and minced Canned crush tomatoes Fresh green beans, wash, ends trimmed, and cut in half White chicken stock, heated to a boil Salt and freshly ground black pepper, to taste Serving size: 4 oz.

METHOD OF PREPARATION 1. In a saucepan, place the fresh beans in boiling, salted water. 2. In a saut pan. Heat the butter, and saut the garlic. Add the crushed tomatoes and saut for minutes. 3. Add the green beans and chicken stock to the tomatoes 4. Simmer at 180 F until done. Season to taste and serve, or hold at 135 F or above.

*PURCHASING* the process of ordering goods for use in hospitality facility

Primary Objectives
To ensure the availability of suitable materials for preparing food or beverage products and for related uses

The Five Rs to be observed in purchasing

1. Buying the right quality Items purchased must meet the desired specifications of the end users, otherwise it can not produce the desired product quality Specifications must be described in detail in the purchase request and/or market list.

Information include:
Quality Color Texture Yield Size Weight Count factors of each item

 PERISHABLE- foods that kept only for only short periods of time before they begin to lose their quality Foods that are typically fresh including fish, meat, fruit and vegetables NON-PERISHABLE- foods that are keep for extended periods before spoiling. Typically come in jars, bags, bottles, cans and box
Some are dried and frozen They are ordered infrequently and in larger quantities because they have longer shelf life than perishables

The Five Rs to be observed in purchasing

2. Buying the right quantity Anticipated price increase or food storage Usually base purchase on the par stock requirements The number of people to be served in a given period Sales history Portion sizes

The Five Rs to be observed in purchasing

3. Buying at the right price Items must be purchased at the lowest possible price

The Five Rs to be observed in purchasing

4. Buying from the right source Possible sources are: Wholesale supply houses Local farmers and producers Retail stores Manufacturers Markets

The Five Rs to be observed in purchasing

5. Buying at the right time Buying foods in season should be also be considered since they are usually cheaper and better quality than when they are out of season

Purchasing Policies
No purchases can be take place without a duly approved purchase request for nonfood items and market or grocery list for perishable items. No unbudgeted purchases will be allowed unless fully justified. Purchase shall resort to canvassing of prices before making orders. Approval of purchase and awarding of bids shall be done by the Purchasing manager

Purchasing Policies
A purchase order (PO) shall be prepared upon awarding of bid and shall be issued in to the winning bidder. As a general practice, all purchases should be pre-planned. Purchasing office must keep a file of suppliers information sheet for future reference