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Event Management
Topic: “ Food service, Menu planning
& managing food products.”
Submitted by: Eeshna Dewan1
• An event is live interaction between the
audience and the client to achieve the
desired impact with complete sensual
exp...
Types of Food Service
3
Plate or American Service
– Most common form
of banquet service
– Food prepared in
kitchen and presented
on guests’ plates...
Buffet service
• Guests serve themselves from
arrayed choices
5
Silver service
• Silver service ; This usually
includes serving food at the
table.
• It is a technique of
transferring foo...
Managing Food Products
• People may potentially suffer from food
poisoning or food-borne illness from
contaminated food.
•...
Managing Food Products
• Perishable foods/beverages from an outside
vendor (caterer, restaurant, fast food)
require verifi...
Non-perishable Food/Beverages
(prepackaged)
• Canned soda
• Boxed juice
• Bottled water
• Chips
• Pretzels
• Trail mix
• G...
Perishable Food/Beverages
• Meat (hamburgers, hot dogs, hot links, etc.)
• Poultry (chicken)
• Fish
• Dairy (crème-filled ...
Food Storage Standards Concerns
• Condition of facilities and equipment
• Arrangement of foods
• Location of facilities
• ...
Factors Involved in Proper
Internal Conditions
• Temperature (next slide)
• Storage containers:
– Staples (airtight, insec...
Optimum Temperatures for
Storing Food
• Fresh meats 34*F to 36*F
• Fresh produce 34*F to 36*F
• Fresh dairy products 34*F ...
Factors Involved in Arrangement
of Foods
• Availability according to use
– Most frequently used items closest to entrance
...
Storage
• Some operators require the storeroom clerk
to mark or tag each delivered item with the
date of delivery.
• Produ...
Storage
Dry storage
• Dry storage areas should generally be maintained
at a temperature ranging between 65oF and 70oF.
Ref...
Menu Planning
17
Menu Planning
• Menu is a list, in specific order, of the dish
to be served at a given meal. Menu is
central to the food s...
Objectives
• To explain the importance of a menu
• To explain the basic rules of menu planning
• To identify factors to be...
Must help to achieve
Quality Objectives
• Quality standards:
flavor, texture, color, shape, flair,
consistency, palatabili...
Menu Planning Constraints
21
Facility Layout/Design
and Equipment
• Space
• Equipment available
• Work flow
• Efficiency
22
Ingredients
• Standard recipe
• Availability of the
ingredients required
during the life span of the
menu
• Seasonal ingre...
Quality Levels and Costs
• Guests’ expectation
• Employees’ skills and
knowledge
• Availability of equipment
• Specific in...
Basic Rules Of Menu Planning
• Know your guest
 Food preference
 Price
 Age
• Know your
operation
 Theme or cuisine
 ...
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event mgmt & funtions of food storage

event management

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event mgmt & funtions of food storage

  1. 1. Event Management Topic: “ Food service, Menu planning & managing food products.” Submitted by: Eeshna Dewan1
  2. 2. • An event is live interaction between the audience and the client to achieve the desired impact with complete sensual experience. And managing these event is called event management. 2
  3. 3. Types of Food Service 3
  4. 4. Plate or American Service – Most common form of banquet service – Food prepared in kitchen and presented on guests’ plates 4
  5. 5. Buffet service • Guests serve themselves from arrayed choices 5
  6. 6. Silver service • Silver service ; This usually includes serving food at the table. • It is a technique of transferring food from a service dish to the guest's plate from the left. • Service continues counter- clockwise. 6
  7. 7. Managing Food Products • People may potentially suffer from food poisoning or food-borne illness from contaminated food. • Therefore, all food/beverages, food contact surfaces and utensils must be protected at all times from unnecessary handling and shall be stored, displayed and served so as to be protected from contamination. 7
  8. 8. Managing Food Products • Perishable foods/beverages from an outside vendor (caterer, restaurant, fast food) require verificate – Complete a Catering Proposal Form. 8
  9. 9. Non-perishable Food/Beverages (prepackaged) • Canned soda • Boxed juice • Bottled water • Chips • Pretzels • Trail mix • Granola bars • Crackers • Candy 9
  10. 10. Perishable Food/Beverages • Meat (hamburgers, hot dogs, hot links, etc.) • Poultry (chicken) • Fish • Dairy (crème-filled items, yogurt, milk, cheese, ice cream, etc.) • Eggs • Potato salad • Rice • Pizza • Egg rolls 10
  11. 11. Food Storage Standards Concerns • Condition of facilities and equipment • Arrangement of foods • Location of facilities • Security of storage areas • Dating and pricing of stored foods 11
  12. 12. Factors Involved in Proper Internal Conditions • Temperature (next slide) • Storage containers: – Staples (airtight, insect-proof); – Perishables (packed to maintain original quality); - Fresh Fish (packed in ice); - Cooked foods & open cans (stainless steel containers) • Shelving: – Perishables (slatted shelving) – Nonperishables (solid steel shelving) • Cleanliness: daily sweeping and cleaning 12
  13. 13. Optimum Temperatures for Storing Food • Fresh meats 34*F to 36*F • Fresh produce 34*F to 36*F • Fresh dairy products 34*F to 36*F • Fresh fish 30*F to 34*F • Frozen foods -10*F to 0*F 13
  14. 14. Factors Involved in Arrangement of Foods • Availability according to use – Most frequently used items closest to entrance • Fixing definite location – Each item always found in the same location – Separate facilities for storage of different classes of foods • Rotation of stock – Older quantities of food used before newer deliveries – First-in, first-out method of stock rotation 14
  15. 15. Storage • Some operators require the storeroom clerk to mark or tag each delivered item with the date of delivery. • Products are generally placed in one of three major storage areas: dry storage, refrigerated storage, or frozen storage. 15
  16. 16. Storage Dry storage • Dry storage areas should generally be maintained at a temperature ranging between 65oF and 70oF. Refrigerated Storage • Refrigerator temperatures should generally be maintained between 32oF and 36oF. It work by removing heat from the contents, rather than "making" food cold. Freezer Storage • Freezer temperatures should be maintained between 0F and -10F (-18oC and -23oC). 16
  17. 17. Menu Planning 17
  18. 18. Menu Planning • Menu is a list, in specific order, of the dish to be served at a given meal. Menu is central to the food service concept- it defines the product offering, establish key element of financial viability , contribution margin & provide powerful marketing tool. • Menu prepared in different events are on the bases of different preference like in a conference snacks are preferred to serve. 18
  19. 19. Objectives • To explain the importance of a menu • To explain the basic rules of menu planning • To identify factors to be considered when planning a menu • To identify constraints in menu planning • To plan and write a menu 19
  20. 20. Must help to achieve Quality Objectives • Quality standards: flavor, texture, color, shape, flair, consistency, palatability, visual appeal, aromatic apparel, temperature • Nutritional concerns: low-fat, high-fiber diets, vegetarian 20
  21. 21. Menu Planning Constraints 21
  22. 22. Facility Layout/Design and Equipment • Space • Equipment available • Work flow • Efficiency 22
  23. 23. Ingredients • Standard recipe • Availability of the ingredients required during the life span of the menu • Seasonal ingredients • Cost 23
  24. 24. Quality Levels and Costs • Guests’ expectation • Employees’ skills and knowledge • Availability of equipment • Specific ingredients • Food costs and selling prices 24
  25. 25. Basic Rules Of Menu Planning • Know your guest  Food preference  Price  Age • Know your operation  Theme or cuisine  Equipment  Personnel  Quality standards  Budget 25

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