FOOD AND BEVERAGE (F&B) CYCLE

FOOD AND BEVERAGE (F&B) CYCLE

                                  F & B Cycle

Phase I – Planning

ü  Menu Planning, Menu Pricing, Setting Standards, Volume Forecasting

Phase II - Pre-operational

ü  Purchasing, Receiving, Storing, Issuing

Phase III – Operational

ü  Food Production, Service/Sales

Phase IV – Post-operational

ü  Analysis, Evaluation, Suggestion, Reporting

1. Basic Policy Decision -

Determines – a. Profitability

                              b. Customers (Market)

2. Menu –

Determines – a. Choice available to guests

                              b. F & B standards – Standard Purchase Specification (SPS),   

                                  Standard Recipe, Standard Portion, Standard Cost

 3.   Volume Forecasting –

 Determines – a. The quantity of food to be prepared

                         b. The quantity of beverage to be prepared

      4.   Purchasing –

Determines – a. Selection of suppliers

                              b. Preparation of contracts

                        c. Economic Ordering Quantity

5. Receiving –

      Determines – a. Inspection of Quality and Quantity of commodities

6.  Storing -

Determines – a. Storage requirements

                        b. Storage records

7. Issuing –

Determines – a. Food Costing

                              b. Rotation of stock

8.  Production -

Determines – a. Pre-preparation / mise

                              b. Cooking

                     

9. Service –

Determines – a. Type of service

                              b. Degree of comfort

10. Selling –

Determines – a. Acceptable meal and beverage

                              b. Correcting selling price

11.  Accounting & Control -

        Determines – Measurement of performance –

a.      Departmental 

b.   Each outlet