1
,Table of Contents
Gastronomy.............................................................................. 3
Food...............................................................................................3
Spirits and liqors.............................................................................3
Beer...............................................................................................4
Food nutricion and sanitation...........................................................6
Law and ethics.......................................................................... 7
Alcohol and licensing.......................................................................7
Food licensing.................................................................................7
Wine........................................................................................ 8
Old world........................................................................................9
Differences old and new world........................................................10
New world.....................................................................................10
Finance and accounting...........................................................11
Formulas.......................................................................................13
F&B revenue management.......................................................14
Operations management.........................................................17
Flow chart:....................................................................................18
2
, Gastronomy
- Gastronomie = the art of food composing and combinations
Food
- Taste = perseption and flaour = the product characteries
- Flavours = sweet, salt, sour, umami, bitter
- Umami = MSG
- Textures = coating and contracting
Factors:
1. Coating vs contracting
2. Delicate vs intense
3. Fresh vs ripe
4. Simple vs complex
Service attributes: Product, environment and behaviour
Satisfaction = percieved quality – expected quality
Food composing:
1. Product choice – quality, seasonal
2. Preperation – steaming, grilling
3. Taste deepener – sause, herbs
4. Taste carrier – patato, rice
5. Taste tempter – garnisch, contrast
7 P's of F&B concepts:
1. People - target group
2. Product - regional and seasonal
3. Price- structure: food cost / contribution margin
4. Personnel: quality- and amount of staff
5. Place: logistics and equipment
6. Procedures: SOP (=standard operational procedures) - ISO / HACCP
7. Period: developments/trends
Static menu – long term, large restaurants
Cycle menu – short term, smaller menu
A la carte = menu cart, separate prices
Table d’hôte = set menu for a set price
Spirits and liqors
- Fermentation makes alcohol up to 16%
3
,Table of Contents
Gastronomy.............................................................................. 3
Food...............................................................................................3
Spirits and liqors.............................................................................3
Beer...............................................................................................4
Food nutricion and sanitation...........................................................6
Law and ethics.......................................................................... 7
Alcohol and licensing.......................................................................7
Food licensing.................................................................................7
Wine........................................................................................ 8
Old world........................................................................................9
Differences old and new world........................................................10
New world.....................................................................................10
Finance and accounting...........................................................11
Formulas.......................................................................................13
F&B revenue management.......................................................14
Operations management.........................................................17
Flow chart:....................................................................................18
2
, Gastronomy
- Gastronomie = the art of food composing and combinations
Food
- Taste = perseption and flaour = the product characteries
- Flavours = sweet, salt, sour, umami, bitter
- Umami = MSG
- Textures = coating and contracting
Factors:
1. Coating vs contracting
2. Delicate vs intense
3. Fresh vs ripe
4. Simple vs complex
Service attributes: Product, environment and behaviour
Satisfaction = percieved quality – expected quality
Food composing:
1. Product choice – quality, seasonal
2. Preperation – steaming, grilling
3. Taste deepener – sause, herbs
4. Taste carrier – patato, rice
5. Taste tempter – garnisch, contrast
7 P's of F&B concepts:
1. People - target group
2. Product - regional and seasonal
3. Price- structure: food cost / contribution margin
4. Personnel: quality- and amount of staff
5. Place: logistics and equipment
6. Procedures: SOP (=standard operational procedures) - ISO / HACCP
7. Period: developments/trends
Static menu – long term, large restaurants
Cycle menu – short term, smaller menu
A la carte = menu cart, separate prices
Table d’hôte = set menu for a set price
Spirits and liqors
- Fermentation makes alcohol up to 16%
3
