42-inch table seats five people 24-inch x 72-inch table seats three people 48-inch table seats five people 24-inch x 96-inch table seats four to five people 54-inch table seats six people 30-inch x 72-inch table seats six people
60-inch table seats eight people 30-inch x 96-inch table seats eight people 72-inch table seats ten people
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Food and Beverage Green Practices
Section
F
ood service operations can readily go green by making sure they are in compliance with all environmental regulations, adopting pollution prevention methods, and using resource conservation practices.The top green practices for food service operations are:
Conserve Energy and Water
1. Use low-flow pre-rinse spray nozzles at the dish machine. Use Energy Star compact fluorescent lamps (CFLs) instead of incandescent bulbs in storerooms, break rooms, offices, wall sconces, kitchen exhaust hoods and walk-in refrigerators.
2. Use ultra low-flow toilets and flow restrictors on restroom faucets.
Reduce, Reuse, Recycle
3. Buy products in returnable, reusable or recyclable containers.
4. Recycle cardboard, paper, glass, metal and plastics, and food (donate leftover cooked food to a local shelter and look for a local composting site when disposing of food waste, waxed cardboard, paper napkins, paper beverage cartons, and wooden crates).
5. Recycle cardboard, paper, glass, metal and plastics, and food (look for a local composting site when disposing of food waste, used cooking oil, waxed cardboard, paper napkins, paper beverage cartons, and wooden crates). 6. Use takeout containers that can be composted (paper) or recycled (#1 and #2 plastics, aluminum) instead of Styrofoam™.
Pollution Prevention
7. Properly maintain grease traps and kitchen hoods to prevent overflows and emissions to the sewer and storm drain systems.
8. Keep outdoor waste storage, parking, and sidewalks free of litter, grease spills and other potential pollutants. Use sweeping and spot cleaning for most clean ups. If washing is needed, use a cleaning method that keeps cleaning water out of storm drains.
9. Use organically or sustainably produced foods in the kitchen.
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Apply Your Learning
Section 10.1
1. How many more jobs are expected to be added to the restaurant industry over the next ten years? 2. List the three main market groups food and beverage operations are typically divided into.
3. How does the restaurant industry rank in the United States as a source for jobs?
Section 10.2
1. List the five main categories restaurants fall into.
2. Why would a family of five choose to eat at a quick-service restaurant on a school night? 3. Who does a fine-dining experience appeal to and why?
4. What type of hotel might operate all five categories of restaurants and why would each be necessary to the hotel’s profitability?
Section 10.3
1. List the two segments the guest cycle for food and beverage is divided into. 2. List what occurs in segment 1.
3. List what occurs in segment 2.
Section 10.4
1. What are the four key items a food and beverage operation needs to control? 2. What is the purpose of a standard recipe?
3. Why must all ingredients, labor, and other expenses be included when calculating food costs? Explain your answer.
4. If the food cost for a hotdog is $0.78 and the snack bar selling them needs to make a profit percentage of 38 percent, what should be the price point for this item? Show how you calculated the amount.
Section 10.5
1. List three types of access a guest with disabilities may need when dining at a restaurant. 2. What areas of a restaurant will guests with disabilities need to access?
3. What must a dining table allow a guest in a wheelchair to do?
4. Should all wheelchair access tables be located in the same section of the restaurant? Explain why you think it is a good or bad idea.
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Chapter 10 – Food and Beverage Services
Section 10.6
1. What does the acronym SRM stand for? 2. Explain why food safety is so important?
3. How can food safety and sanitation issues be prevented? Write a brief paragraph using complete sentences.
4. What does HACCP stand for?
5. What is the purpose of a CCP? Explain your answer.
6. Why does a HACCP plan need to be in writing? Write a brief paragraph using complete sentences.
Section 10.7
1. List the four main styles of table service and the purpose of each. 2. Who would family-style service appeal to and why?
3. If you owned a hotel, would you offer guests a breakfast buffet and why?
4. Which type of table service style would you expect to find in an exclusive fine-dining restaurant and why?
5. Explain the purpose the production staff serves in a restaurant. Write a brief paragraph using complete sentences.
Section 10.8
1. What is the goal of all food and beverage facilities and why is it so important? 2. What is a critical element in kitchen operation and why?
3. Describe why teamwork helps to coordinate the food production employees.
Section 10.9
1. Why is serving alcohol a serious responsibility for servers and bartenders? 2. What is the purpose of a dram law?
3. Who can be held liable for allowing a person to drive while under the influence of alcohol (DUI)? 4. Who decides if a person is too intoxicated to drive?
5. What is the minimum drinking age and what item should a bartender request to prevent underage drinking? Explain your answer.
Section 10.10
1. What is the purpose of hosting a banquet event?
2. A guest wishes to host a party at the local science center using a cosmic theme. They also want fireworks, a live band on stage with dancers, and appetizer-only menu. Which of the three types of events would you consider this and why?
3. List who you think you would need to involve in planning the event described in question 2.
4. A guest wants to host a small reception with light appetizers and a wine bar for 50 people. Create the room setup and layout that you would suggest to the event’s organizer.
Section 10.11
1. How could food be recycled?
2. Where could water conservation be practiced in a food and beverage operation?
3. Is the choice of paper products used in a food and beverage operation important and why? 4. List three ways to prevent pollution in a food and beverage operation.
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