SIB exam
Table of Contents
Beer......................................................................................... 5
Tea.......................................................................................... 9
Chapter 1...............................................................................10
Chapter 2...............................................................................14
Understanding the Consumer–Product Relationship.........................14
Market Research: Gathering Intelligence........................................14
Needs, Wants, and Demand: The Consumer Lens.............................15
Market Segmentation: Defining the Target Audience.......................15
Common segmentation bases:.................................................................................15
Advanced tools:........................................................................................................ 15
Idea Evaluation: Turning Insights into Concepts..............................15
Idea Generation........................................................................................................ 15
Idea Screening.......................................................................................................... 16
Concept Development and Testing..................................................16
From Idea to Concept...............................................................................................16
Testing Methods....................................................................................................... 16
Setting Goals and Objectives: Strategic Alignment..........................17
Categories of Goals:................................................................................................. 17
The Iterative Nature of Concept Development.................................17
Key Takeaways..............................................................................17
Final Thought................................................................................18
Chapter 3...............................................................................19
3.1 The Product and the Meal Experience.................................................................19
3.2 Quality in the Management of F&B Operations...................................................19
3.3 Toward an Integrated Approach to Service Quality Management......................20
3.4 Completing the Consumer–Product Relationship................................................20
3.5 The Consumer–Product Relationship as a Dynamic Process...............................20
Final Takeaways............................................................................21
Chapter 5...............................................................................22
5.1 Understanding Menu Types and Structure.................................22
Classic Menu Sequence............................................................................................ 22
Special Menu Formats....................................................................22
Meal-Specific Menus......................................................................22
Breakfast Menus....................................................................................................... 22
Afternoon Tea Menus................................................................................................23
Other Specialized Menus..........................................................................................23
5.2 Menu Planning: Strategic Foundations......................................23
Developing a Menu Policy..............................................................23
Key Influences on Menus................................................................23
1. Gastro-Geography................................................................................................ 23
2. Gastro-History...................................................................................................... 24
, 3. Health and Eating................................................................................................. 24
4. Dietary Requirements........................................................................................... 24
5. Allergens.............................................................................................................. 24
6. Trends, Fads, Fashions......................................................................................... 24
Ethical and Sustainability Considerations........................................24
Essential Considerations in Menu Planning.....................................25
Menu Construction Types...............................................................25
Daily Menus.............................................................................................................. 25
Pre-Planned / Pre-Designed Menus...........................................................................25
Cyclical Menus.......................................................................................................... 25
Menu Design and Presentation.......................................................25
Formats.................................................................................................................... 25
Design Considerations..............................................................................................26
Menu Psychology & Strategy..........................................................26
Menu Descriptions & Pricing...........................................................26
5.3 Menu Costing and Pricing.........................................................26
Costing Must Include:...............................................................................................26
Pricing Strategies:.................................................................................................... 27
5.4 Food Production Systems & Kitchen Organisation......................27
Kitchen Brigade (Escoffier System)...........................................................................27
Key Takeaways..............................................................................27
Food Production Control Cycle..................................................................................28
Purchasing................................................................................................................ 28
Receiving.................................................................................................................. 28
Storing and Issuing................................................................................................... 29
Stock Control............................................................................................................ 29
Storekeeping............................................................................................................ 29
Preparing/Production................................................................................................ 29
Selling....................................................................................................................... 29
Control and Profitability............................................................................................30
Chapter 6...............................................................................31
6.1 Safe, Sensible Drinking.......................................................................................31
Alcoholic Strength..................................................................................................... 31
Calculating Alcohol Intake........................................................................................31
6.2 Types of Wine and Drink Lists.............................................................................31
Banqueting, Functions, and Events Wine Lists..........................................................32
Room Service Drinks / Hot Beverages......................................................................32
6.5 Purchasing of Beverages....................................................................................32
Costs of Purchasing..................................................................................................32
Determining Stock Levels.........................................................................................33
6.6 Further Consideration on Wine Provision............................................................33
Maintaining Wine Stock Quality................................................................................33
6.7 Storage of Wines and Liquors.............................................................................33
6.8 Beverage Control................................................................................................ 34
6.1 Safe, Sensible Drinking.......................................................................................34
Alcoholic Strength..................................................................................................... 34
Calculating Alcohol Intake........................................................................................34
6.2 Types of Wine and Drink Lists.............................................................................35
Banqueting, Functions, and Events Wine Lists..........................................................35
Room Service Drinks / Hot Beverages......................................................................35
6.5 Purchasing of Beverages....................................................................................35
Costs of Purchasing..................................................................................................36
Determining Stock Levels.........................................................................................36
, 6.6 Further Consideration on Wine Provision............................................................36
Maintaining Wine Stock Quality................................................................................36
6.7 Storage of Wines and Liquors.............................................................................37
6.8 Beverage Control................................................................................................ 37
Chapter 8...............................................................................38
8.1 Overview and Structure of the Events Sector.....................................................38
8.2 Sales and Marketing of Events............................................................................38
8.3 Staffing Considerations.......................................................................................39
8.4 Costing Considerations.......................................................................................39
8.5 Managing the Event Process...............................................................................39
Chapter 8: Events, Conferencing, and Banqueting...........................40
8.1 Overview and Structure of the Events Sector.....................................................40
8.2 Sales and Marketing of Events............................................................................40
8.3 Staffing Considerations.......................................................................................41
8.4 Costing Considerations.......................................................................................41
8.5 Managing the Event Process...............................................................................41
Menu design...........................................................................43
1. What Is a Menu?................................................................................................... 43
2. Menu in the F&B Operations System....................................................................43
3. Menu Development Process........................................................43
From Concept to Dish............................................................................................... 43
4. Menu Structures................................................................................................... 43
5. 11 Menu Design Rules................................................................44
6. Food and Nutrition Considerations........................................................................44
7. Meal-Specific Menus...................................................................44
8. Menu Types.......................................................................................................... 44
9. Menu Writing & Standardized Recipes.........................................45
Why Standardized Recipes Matter:...........................................................................45
Standardization Reduces Waste:..............................................................................45
10. Costing and Labor Efficiency: From Scratch vs Convenience.......45
Example Dish:........................................................................................................... 45
11. Net Cost Calculation (AP → EP Conversion)................................45
Example:.................................................................................................................. 46
12. Summary: Designing Efficient, Profitable Menus........................46
Menu enginering.....................................................................47
1. Purpose of Menu Engineering...............................................................................47
2. The F&B Context: Why It Matters..........................................................................47
3. Key Contributors to Menu Engineering.................................................................47
4. What Is Menu Engineering?........................................................47
5. Menu Engineering Grid: 4-Quadrant Classification.......................48
6. Calculating Profitability & Popularity..........................................48
A. Profitability – Contribution Margin (CM)................................................................48
B. Popularity – Menu Mix % (MM%)...........................................................................48
7. Interpreting the Outcomes.........................................................49
8. Strategic Actions by Category.....................................................49
Star........................................................................................................................... 49
Plough Horse............................................................................................................ 49
Puzzle....................................................................................................................... 49
Dog........................................................................................................................... 50
, 9. Caveats and Interdependencies..................................................50
10. Final Takeaways......................................................................50
Cost calcutions.......................................................................51
1. What Is Food Cost?...............................................................................................51
Food Cost Formula (Basic Form):..............................................................................51
2. Food Cost as a Percentage...................................................................................51
What Each Term Means:.................................................................51
Example:.......................................................................................52
Step 1: Calculate Food Used.....................................................................................52
Step 2: Plug into the Formula...................................................................................52
What Does That Number Tell You?..................................................52
Why It Matters in Hospitality:.........................................................52
3. Potential vs Actual Food Cost.....................................................52
4. Adjusted Actual Food Cost Calculation..................................................................53
5. Variance Analysis.......................................................................53
Why Actual ≠ Potential Food Cost:...........................................................................53
6. Control Points in the Food Cost Cycle..........................................53
7. Ingredient Cost Comparison (Raw vs Processed)..........................54
Onion Costing Example:...........................................................................................54
Cost per usable kg from uncleaned:.........................................................................54
Summary of Key Concepts..............................................................54
Final Takeaways............................................................................55
Table of Contents
Beer......................................................................................... 5
Tea.......................................................................................... 9
Chapter 1...............................................................................10
Chapter 2...............................................................................14
Understanding the Consumer–Product Relationship.........................14
Market Research: Gathering Intelligence........................................14
Needs, Wants, and Demand: The Consumer Lens.............................15
Market Segmentation: Defining the Target Audience.......................15
Common segmentation bases:.................................................................................15
Advanced tools:........................................................................................................ 15
Idea Evaluation: Turning Insights into Concepts..............................15
Idea Generation........................................................................................................ 15
Idea Screening.......................................................................................................... 16
Concept Development and Testing..................................................16
From Idea to Concept...............................................................................................16
Testing Methods....................................................................................................... 16
Setting Goals and Objectives: Strategic Alignment..........................17
Categories of Goals:................................................................................................. 17
The Iterative Nature of Concept Development.................................17
Key Takeaways..............................................................................17
Final Thought................................................................................18
Chapter 3...............................................................................19
3.1 The Product and the Meal Experience.................................................................19
3.2 Quality in the Management of F&B Operations...................................................19
3.3 Toward an Integrated Approach to Service Quality Management......................20
3.4 Completing the Consumer–Product Relationship................................................20
3.5 The Consumer–Product Relationship as a Dynamic Process...............................20
Final Takeaways............................................................................21
Chapter 5...............................................................................22
5.1 Understanding Menu Types and Structure.................................22
Classic Menu Sequence............................................................................................ 22
Special Menu Formats....................................................................22
Meal-Specific Menus......................................................................22
Breakfast Menus....................................................................................................... 22
Afternoon Tea Menus................................................................................................23
Other Specialized Menus..........................................................................................23
5.2 Menu Planning: Strategic Foundations......................................23
Developing a Menu Policy..............................................................23
Key Influences on Menus................................................................23
1. Gastro-Geography................................................................................................ 23
2. Gastro-History...................................................................................................... 24
, 3. Health and Eating................................................................................................. 24
4. Dietary Requirements........................................................................................... 24
5. Allergens.............................................................................................................. 24
6. Trends, Fads, Fashions......................................................................................... 24
Ethical and Sustainability Considerations........................................24
Essential Considerations in Menu Planning.....................................25
Menu Construction Types...............................................................25
Daily Menus.............................................................................................................. 25
Pre-Planned / Pre-Designed Menus...........................................................................25
Cyclical Menus.......................................................................................................... 25
Menu Design and Presentation.......................................................25
Formats.................................................................................................................... 25
Design Considerations..............................................................................................26
Menu Psychology & Strategy..........................................................26
Menu Descriptions & Pricing...........................................................26
5.3 Menu Costing and Pricing.........................................................26
Costing Must Include:...............................................................................................26
Pricing Strategies:.................................................................................................... 27
5.4 Food Production Systems & Kitchen Organisation......................27
Kitchen Brigade (Escoffier System)...........................................................................27
Key Takeaways..............................................................................27
Food Production Control Cycle..................................................................................28
Purchasing................................................................................................................ 28
Receiving.................................................................................................................. 28
Storing and Issuing................................................................................................... 29
Stock Control............................................................................................................ 29
Storekeeping............................................................................................................ 29
Preparing/Production................................................................................................ 29
Selling....................................................................................................................... 29
Control and Profitability............................................................................................30
Chapter 6...............................................................................31
6.1 Safe, Sensible Drinking.......................................................................................31
Alcoholic Strength..................................................................................................... 31
Calculating Alcohol Intake........................................................................................31
6.2 Types of Wine and Drink Lists.............................................................................31
Banqueting, Functions, and Events Wine Lists..........................................................32
Room Service Drinks / Hot Beverages......................................................................32
6.5 Purchasing of Beverages....................................................................................32
Costs of Purchasing..................................................................................................32
Determining Stock Levels.........................................................................................33
6.6 Further Consideration on Wine Provision............................................................33
Maintaining Wine Stock Quality................................................................................33
6.7 Storage of Wines and Liquors.............................................................................33
6.8 Beverage Control................................................................................................ 34
6.1 Safe, Sensible Drinking.......................................................................................34
Alcoholic Strength..................................................................................................... 34
Calculating Alcohol Intake........................................................................................34
6.2 Types of Wine and Drink Lists.............................................................................35
Banqueting, Functions, and Events Wine Lists..........................................................35
Room Service Drinks / Hot Beverages......................................................................35
6.5 Purchasing of Beverages....................................................................................35
Costs of Purchasing..................................................................................................36
Determining Stock Levels.........................................................................................36
, 6.6 Further Consideration on Wine Provision............................................................36
Maintaining Wine Stock Quality................................................................................36
6.7 Storage of Wines and Liquors.............................................................................37
6.8 Beverage Control................................................................................................ 37
Chapter 8...............................................................................38
8.1 Overview and Structure of the Events Sector.....................................................38
8.2 Sales and Marketing of Events............................................................................38
8.3 Staffing Considerations.......................................................................................39
8.4 Costing Considerations.......................................................................................39
8.5 Managing the Event Process...............................................................................39
Chapter 8: Events, Conferencing, and Banqueting...........................40
8.1 Overview and Structure of the Events Sector.....................................................40
8.2 Sales and Marketing of Events............................................................................40
8.3 Staffing Considerations.......................................................................................41
8.4 Costing Considerations.......................................................................................41
8.5 Managing the Event Process...............................................................................41
Menu design...........................................................................43
1. What Is a Menu?................................................................................................... 43
2. Menu in the F&B Operations System....................................................................43
3. Menu Development Process........................................................43
From Concept to Dish............................................................................................... 43
4. Menu Structures................................................................................................... 43
5. 11 Menu Design Rules................................................................44
6. Food and Nutrition Considerations........................................................................44
7. Meal-Specific Menus...................................................................44
8. Menu Types.......................................................................................................... 44
9. Menu Writing & Standardized Recipes.........................................45
Why Standardized Recipes Matter:...........................................................................45
Standardization Reduces Waste:..............................................................................45
10. Costing and Labor Efficiency: From Scratch vs Convenience.......45
Example Dish:........................................................................................................... 45
11. Net Cost Calculation (AP → EP Conversion)................................45
Example:.................................................................................................................. 46
12. Summary: Designing Efficient, Profitable Menus........................46
Menu enginering.....................................................................47
1. Purpose of Menu Engineering...............................................................................47
2. The F&B Context: Why It Matters..........................................................................47
3. Key Contributors to Menu Engineering.................................................................47
4. What Is Menu Engineering?........................................................47
5. Menu Engineering Grid: 4-Quadrant Classification.......................48
6. Calculating Profitability & Popularity..........................................48
A. Profitability – Contribution Margin (CM)................................................................48
B. Popularity – Menu Mix % (MM%)...........................................................................48
7. Interpreting the Outcomes.........................................................49
8. Strategic Actions by Category.....................................................49
Star........................................................................................................................... 49
Plough Horse............................................................................................................ 49
Puzzle....................................................................................................................... 49
Dog........................................................................................................................... 50
, 9. Caveats and Interdependencies..................................................50
10. Final Takeaways......................................................................50
Cost calcutions.......................................................................51
1. What Is Food Cost?...............................................................................................51
Food Cost Formula (Basic Form):..............................................................................51
2. Food Cost as a Percentage...................................................................................51
What Each Term Means:.................................................................51
Example:.......................................................................................52
Step 1: Calculate Food Used.....................................................................................52
Step 2: Plug into the Formula...................................................................................52
What Does That Number Tell You?..................................................52
Why It Matters in Hospitality:.........................................................52
3. Potential vs Actual Food Cost.....................................................52
4. Adjusted Actual Food Cost Calculation..................................................................53
5. Variance Analysis.......................................................................53
Why Actual ≠ Potential Food Cost:...........................................................................53
6. Control Points in the Food Cost Cycle..........................................53
7. Ingredient Cost Comparison (Raw vs Processed)..........................54
Onion Costing Example:...........................................................................................54
Cost per usable kg from uncleaned:.........................................................................54
Summary of Key Concepts..............................................................54
Final Takeaways............................................................................55
