飯店餐飲管理閱讀材料（英文）

1、reading material of f&b飯店餐飲管理閱讀材料 閱讀材料1， complexity of food and beverage operations（餐飲經營的復雜性） 1size and ownership hotels and restaurants vary considerably in size and with regard to their ownershipboth in the uk and throughout europe there is a high proportion of small, family-owned establishments-h

2、otels with 10-20 rooms and restaurants and cafes with a seating capacity of 20-40many of these are small simply because they are older properties, built before world war ii, where there were relatively few tourists and little business travelsuch small food and beverage operations are in many respect

3、s different from the more recently built establishmentsin recent years we have witnessed the appearance of the so-called mega-hotel, with at least a thousand rooms readers should note that size does not necessarily detract from quality or efficiencywhilst the large establishment benefits from the ec

4、onomies of scale，it is the small establishment that is well placed to provide a high standard of personal serviceindeed, guests frequenting some of the large hotels often feel that whilst the standard of food is very acceptable and food and beverage service competent and professional，they are simply

5、 guests，not personally known to the hotel staffthis not uncommonly high degree of impersonal service is an inevitable consequence of large size，and has to be compensated for by high gastronomic standards，friendly and competent service，and a high degree of comfort one of the important advantages enjo

6、yed by the large unit is the ability to employ specialiststhus a 400-bed-roomed hotel will be able to employ a top-class executive chef, a highly experienced food and beverage manager，a fully qualified accountant and a marketing directorin addition to these top-level specialists，there are advantages

7、 available at a lower levelthe kitchen brigade of a large hotel is divided into 812 parties，each specialising in a different part of the overall cuisinethis high degree of specialization is a powerful factor in promoting high standards of gastronomyin the case of privately owned restaurantsmost of w

8、hich tend to be comparatively small in sizeneither the employment of specialists nor a high degree of specialization in food production is normally possible different patterns of ownership occur in the food and beverage industry in the case of hotels，most of the larger units belong to hotel chainsit

9、 is invariably the smaller hotel that is an independent，privately owned businesswhilst some of the chains own hotels only，we do find those which belong to airlines or other organizations with a base outside the hotel industry proper with regard to restaurants，the independent，privately owned units ar

10、e clearly in the majority，and the reason for this is the relative ease of entry into the restaurant industryone requires considerably less capital to open a restaurant than to acquire a hotelthe minority of restaurants,which are not privately owned，belong to chains operating a variety of units，diffe

11、ring greatly in terms of size，extent of service provided, national cuisine, etc 2extent of servicethe extent of food and beverage service prodded by hotels and restaurants varies considerablywhilst the large hotel will normally operate several restaurants (dining rooms)，a coffee shop，a banqueting de

12、partment，room service and a number of cocktail bars, the small20-bedroomedprivate hotel will typically offer a breakfast service and an evening meal the size of the hotel is not always a good indicator of the extent of food and beverage servicein some european countries，notably in switzerland，there

13、are numerous larger hotels with up to 120 rooms，which are known asgarni hotelsthese offer accommodation only and do not operate food and beverage departmentsthough tea，coffee and snacks are always available the majority of motels are small and tend to concentrate on the provision of accommodation on

14、lyeven where a motel has in excess of 50 rooms. where a great deal of choice of food and beverage outlets is provided，there is a need for a great deal of planning，effective supervision and competent management.the extent of food and beverage service，as a factor contributing to the complexity of the

15、operation，is further aggravated by the existence of different styles (methods)of service，different menus and different pricing policies within each sales outlet. menus profit implicationsmenus are traditionally thought of as table dh6te and a 1a carte a table dh6te menu, often described as a set men

16、u, offers a limited choice of itemstypically not more than three main dishesthere is usually a fixed price which the customer pays irrespective of the menu items chosenan important operational feature of table dh6te menus is that the required food items are prepared before the actual arrival of the

17、guests and in anticipation of their demandwhere identical or similar menu items are offered on the table dh6te and a la carte menus, the table dhote portions tend to be smallerthe reason here is the lower price of the table dhote meal.the a 1a carte menu offers considerably more choice and generally

18、 more generous portions the food is cooked on receipt of the guests order；and this makes the a la carte food preparation more 1abour-intensive and hence more costlythe average spending power (asp) level of the a 1a carte menu is generally significantly higher than in the case of table dh6te sales. f

19、rom this it follows that the cash gross profit per cover is，as a rule, much higher than in the case of a la carte customerswith obvious implications for the profitability of the sales outlet concerned where there is a sizeable banqueting operation, banqueting menus are usually prepared in advance of

20、 the banqueting seasonmany hotels prepare a series of menus say four or five differently priced menus for each type of function：wedding receptions，business meetings，conferences, etca11 such menus attract different prices and result in different levels of cash gross profit per covermuch care is there

21、fore required when planning such menus to ensure that they result in satisfactory levels of gross profit fixed price menus have tended to prove popular in recent yearswhilst this particular arrangement appears attractive to potential customers in that they know in advance what the meal will cost，it

22、suffers from certain disadvantagesa fixed price is necessarily a compromise：an average price appropriate to an average customer. in terms of asp 1evels, this average price will be rather more than some customers wish to spend, and rather less than others might be quite happy to spendas far as the fo

23、rmer is concerned，this arrangement is not conducive to generating repeat businessas for the latter，the fixed price results in inevitable underachievement in terms of asp levels and resulting cash gross profitsa redeeming feature of fixed price menus is that they facilitate revenue control：the number

24、 of covers times the fixed price equals total food sales.3nationality and nature of cuisineduring the last ten years or so we have seen the emergence of numerous new restaurants. very many of these are restaurants which offer a specific national cuisine，rather than english or international fare. chi

25、nese, french，greek，indian and italian restaurants now constitute a substantial proportion of uk restaurant operations，and a similar situation prevails in other european countries in addition to the various national cuisines we now see many food and beverage operations where the menu offerings are se

26、verely restricted and aimed at specific，hopefully not too narrow，market segmentsthe types of operation which come under this heading include fish restaurants, steak houses and vegetarian restaurantsin all these cases the nature of the cuisine and the entire food preparation process are differentthe

27、menu offerings are highly specific and specialised，lacking in diversity and breadth，but not ordinarily in terms of acceptable gastronomic standardswe have witnessed a similar development in the case of 1arger hotelswhere a hotel operates a number of restaurants，then quite commonly, in addition to in

28、ternational cuisine, it is usual to offer hotel guests one or two restaurants serving the food of a specific foreign country. quite a few hotels have recently opened japanese restaurants，in addition to any french or italian restaurant already in existence.the choice of a particular national cuisine

29、has important implications in terms of food and labor costs as well as gross profit margins as an example，egyptian，lebanese and italian restaurants tend to use quote inexpensive raw materials and generally operate at fairly low labor costs. this results in a high percentage of gross profit，even thou

30、gh the asp levels are not high . french and german restaurants，on the other hand, tend to use costly raw materials and their cuisines require above-average skills. they have，in consequence，high asp levels which sometimes reduce repeat businessfinally it should be remembered that where a hotel operat

31、es a number of restaurants offering distinctly separate cuisines，there is a strong element of rigidity and specificity in terms of the kitchen crew skills. transfers of staff from one brigade to another are impractical in such circumstances，which makes the control of labor costs even more difficult.

32、閱讀材料2, leisure destinationfood and drink（休閑餐飲產品） 1change of state and emphasisfood and drink are the stuff of 1ife. therefore, they have necessarily featured in tourismthey have been elements of the everyday to be also part of tourismthere is a difference between how food and drink featured in touri

33、sm in the past，compared with how it is now coming to appearthis is that formerly eating and drinking were mainly adjuncts and sideshows in the tourism experience and now food and drink are often causes to travel and holiday in their own rightas general causes are：the burgeoning appearance and strong

34、 capacity for consuming in the developed world community from which tourists are largely drawn；an associated boredom with products for consumption and so need for new way to consume as leisure and which food and drink tourism represents in its using an integral to life activity.this article is seeki

35、ng to explain the phenomenon of food and drinka part of everydaycoming to feature centrally as part of the leisure，pleasure and non-routine experience that are the contemporary holiday and the day trip. the matter is particularly worth evaluating because it represents something of a change to the st

36、yle of tourism. the alteration liesas indicated abovein that food and drink，being so routine，commonplace and part of normal activity and therefore essentially unremarkable，are not out of the ordinarytherefore，they stand，ostensibly at least，as features not at all to the past standard accepted templat

37、e for satisfying tourism demands, which is for the tourism offer to represent escape，specialness, differentness and new sensation，and generally to render otherness. food and drink tourism is therefore a somewhat new beastit is an offer generated on an everyday feature rather than on one of specialne

38、ss and special production for tourismpart of the role of this article is to consider whether this arrival，food and drink tourism s appearance，means that tourism could decide and should be set to pull more from daily life and everyday into its midst，operation，and product offers, and with all the impl

39、ications attendant a fundamental question being posed in the matter of this article in its description of food and drink tourism as a direct touristic activity is how much a change in culture is occurringit appears that this would be a change in the culture of tourism, and which in modern times has

40、become signified as a culture of separateness ( boniface,1998b, pp.746749 ) and whose distinguishing characteristic has been seen as its differentness to that which governs everyday 1ifefood and drink tourism suggest that the circumstance may be altering 2. what brings food and drink tourism among u

41、s? how time is used and appears, and what spaces of use are being presented, in everyday and during holiday and how food and drink fits in the situations increased consumer knowledge of, and interest in, food and drink general curiosity about other cultures and their ways and products，and because of

42、 their contrast to those of the western world, especially towards matters in the pre-industrial category and now newly-regarded as exotic food and drink that conforms to traditional type and way, serving in the position of delivering comfort and assurance as contrast to industrialized, mass-produced

43、, anonymous of specific source，items an on-going association of special food and drink with special and celebratory or important occasions and so consequently a natural linkage of the type to the holiday consumer focus of want on experience and sensation, to offer which food and drink lend themselve

44、s in essential reality of most daily food and drink being standardized, industrialized, and commodified, tourism giving the opportunity of occasion to find and try a counterpoint food and drink are ready, varied and culturally-rich entities for deploying to show affluence and distinctiveness food an

45、d drink from a particular area acting to show and reassert an individual identity3. quality and assuranceto give more attention to food and drink，obtaining knowledge about it，getting assurance through finding suitable source，method of preparation，and general quality，as tourism brings time so to do，i

46、s a way for the consumer find comfortthe motivation helps make food and drink as desirable objects to give especial attention to in tourismof course，tourism is not an automatic area for providing food and drink of excellencebut when on holiday一the paradise time一consumers do perhaps have an inbuilt h

47、igh expectation of good produce and have time to give attention to obtaining itsimply because they are on non-home territory and confronted with non-routine food and drink，their concerns about food safety are likely to be heightened，and extending beyond the standard worry about whether local water i

48、s safe to drink or notmaclaurin reporting food safety in travel and tourism conference in the year 2000 describes its conclusion that food safety is an important component of the overall travel safety and security package(2001,pp.332333).4. levels and types of tourist interesta direct aim of discove

49、ring about a culture is one aim of a tourists interest in food. chesser (2000, p.232) opines firmly， to understand a culture，an individual must experience its foodtourists visiting a region experience the culture through the goods they consume，as well as through the people and attractionsthe food of

50、 a region is often a primary attraction.the report tourists attitudes towards regional and local foods, produced for the maff and the countryside agency, describes the varying amount of perceptual links between food, drink and cultural tourism depending on which country tourists are init notes that

51、when in scotland, france and italy, tourists closely integrate experience of food and drink within their wider holiday experience but adds however，in other countries or regions tourists have little recognition of this element in the culture of the region (enteleca research and consultancy ltd，2001,p

52、.2 ). this delivers the outcome that building awareness in tourists about the history and culture of food and drink is a necessary task for some among countries wanting to offer food and drink tourism as a tourism product 閱讀材料3， types of foodservices（餐飲業(yè)類型及其特點） foodservices may be classified in term

53、s of consumer need, or type of facility, which will help us assess food operations from a different viewpoint.1. fast food/quick foodservicesin fast-food operations，the term “fast” refers to the service rather than to the food; it is a term commonly misunderstood by many；it is，therefore，currently be

54、ing referred to as “quickservice”, to attach true meaning to it, fast service does not mean that the quality of food is inferior or loaded with caloriesthis fact needs emphasis，since there is misunderstanding among general consumersfast food is the fastest growing segment of the industry. for fast s

55、ervice these foodservices rely heavily on automationthe need for faster service imposes a limitation on the food items and menu choicesuntil very recently emphasis was on a single item, such as hamburgers or fried chickenhowever sophisticated market testing, advances in equipment and facilities, and

56、 consumer tastes and preferences have led to a trend whereby these foodservices are now offering a variety of foodthus a hamburger chain may also offer chicken，ham，fish，salads, pizza，sausages，and several other combinationsthere is keen competition among fast foodservice operations，which has 1ed to t

57、he development of a varied menu as well as superior serviceto help eliminate misconceptions about caloric or nutritional content，many fast foodservices are providing nutritional information or are labeling the foods they offer fast food includes restaurants not considered suitable for special occasi

58、ons or a fine dining experiencethe very concept is based on fast service，which runs contrary to the leisurely pace of a fine restaurantthe fast service concept also carries over to the type and quality of seating arrangements，which are planned to facilitate a fast turnover rateseating is normally co

59、ngested with less than comfortable to moderately comfortable seatscleanliness is more important than decor or atmospherepatrons usually expect fast-food places to have a crowded atmosphere each fast-food chain features a fairly distinct type of menu and has a target population，thereby attempting to control a specific segment of