Sibelicious exam BUas year 1
practical semester summary.
1
,Table of content
Classical cooking the modern way..........................................................................5
Chapter 1: Professional knowledge.....................................................................5
Paragraph 3: Basic principles of microbiology..................................................5
Paragraph 4: Foodservice sanitation................................................................6
Paragraph 5: Safety and first aid......................................................................8
Paragraph 5: Recipe and menu book................................................................8
Chapter 2: Organization and equipment.............................................................9
Paragraph 1: Kitchen brigade (staff)................................................................9
Paragraph 2: Ranks........................................................................................ 10
Paragraph 3: Duties........................................................................................ 10
Paragraph 4: Mise en place............................................................................ 12
Paragraph 5: Kitchen organisation.................................................................12
Paragraph 6: Data systems............................................................................ 14
Paragraph 7: Kitchen design..........................................................................14
Paragraph 8: Heating methods.......................................................................15
Paragraph 9: Kitchen equipment....................................................................15
Paragraph 10: Reheating equipment and distribution systems......................16
Paragraph 11: Kitchen machines....................................................................16
Paragraph 12: Gastro-norm............................................................................ 16
Chapter 4: Foods............................................................................................... 16
Paragraph 3: purchasing and controls............................................................16
Paragraph 2: Animal foods............................................................................. 16
Paragraph 3: Foods of animal origin...............................................................24
Paragraph 5: Plant foods................................................................................ 25
Paragraph 7: Additives................................................................................... 26
Chapter 5: The menu......................................................................................... 27
Paragraph 2: Menu planning..........................................................................27
Paragraph 3: Meal composition (framework of the menu).............................28
Paragraph 4: Types of meals and menus........................................................29
Paragraph 5: Printed menus...........................................................................31
Paragraph 6: Table service............................................................................. 32
Paragraph 7: Menu writing............................................................................. 34
Chapter 6: Kitchen accounting..........................................................................35
Paragraph 1: Basic kitchen accounting terms................................................35
Paragraph 2: Yield, waste, gross weight.........................................................36
2
, Paragraph 3: Purchase price and food cost....................................................36
Paragraph 4: Price calculations for menus and recipes..................................37
Paragraph 5: Cost calculations.......................................................................37
SIB - The rooms department................................................................................. 38
Paragraph 2: a guest’s journey..........................................................................38
Paragraph 3: reservations................................................................................. 38
Paragraph 4: the front office.............................................................................. 41
Paragraph 5: housekeeping............................................................................... 44
Summary – Food & beverage management.........................................................48
Chapter 1: food and beverage operations and management............................48
Paragraph 1: food and beverage operations..................................................48
Paragraph 2: service operations management...............................................49
Paragraph 3: The hospitality industry and its products..................................49
Paragraph 4: Key influences on the food service industry..............................54
Paragraph 5: The legal framework.................................................................55
Paragraph 6: Developing management skills.................................................55
Chapter 2: Concept development......................................................................56
Paragraph 1: Developing a consumer-product relationship............................56
Paragraph 2: Market research........................................................................56
Paragraph 3: Market segmentation................................................................57
Paragraph 4: Idea evaluation.........................................................................57
Paragraph 5: Completing the concept development......................................57
Paragraph 6: Setting goals and objectives.....................................................58
Chapter 3: Product development.......................................................................59
Paragraph 1: The product and the meal experience......................................59
Paragraph 3: Creating the consumer-product relationship.............................62
Paragraph 5: The consumer-product relationship as a dynamic process........63
Chapter 5: Food production............................................................................... 63
Paragraph 1: Types of menus.........................................................................63
Paragraph 2: Menu planning..........................................................................66
Paragraph 3: Menu costing and pricing..........................................................68
Paragraph 4: Food production systems..........................................................68
Paragraph 5: Volume in food production........................................................70
Paragraph 6: Purchasing................................................................................ 70
Paragraph 7: Operational control...................................................................73
Chapter 6: Beverage provision..........................................................................74
Paragraph 1: Safe, sensible drinking..............................................................74
3
, Paragraph 2: Types of wine and drink lists.....................................................75
Paragraph 5: Purchasing................................................................................ 76
Pages 200 – 203............................................................................................. 77
Chapter 8: Events, conferencing, and banqueting............................................78
Paragraph 1: Overview and structure of the events sector............................78
Paragraph 2: Sales and marketing of events..................................................79
Paragraph 3: Staffing considerations..............................................................80
Paragraph 5: Managing the event process.....................................................81
Beer – lecture 1 – introduction to beer.................................................................82
History: (not as important)................................................................................ 82
Brewing process: (important)............................................................................ 82
SIB – guest lecture – Smit & Dorlas......................................................................92
SIB – lecture – cost calculation............................................................................. 97
SIB – lecture – food service organisation 2...........................................................99
SIB – lecture – menu design................................................................................ 106
SIB – lecture – menu engineering.......................................................................114
4
practical semester summary.
1
,Table of content
Classical cooking the modern way..........................................................................5
Chapter 1: Professional knowledge.....................................................................5
Paragraph 3: Basic principles of microbiology..................................................5
Paragraph 4: Foodservice sanitation................................................................6
Paragraph 5: Safety and first aid......................................................................8
Paragraph 5: Recipe and menu book................................................................8
Chapter 2: Organization and equipment.............................................................9
Paragraph 1: Kitchen brigade (staff)................................................................9
Paragraph 2: Ranks........................................................................................ 10
Paragraph 3: Duties........................................................................................ 10
Paragraph 4: Mise en place............................................................................ 12
Paragraph 5: Kitchen organisation.................................................................12
Paragraph 6: Data systems............................................................................ 14
Paragraph 7: Kitchen design..........................................................................14
Paragraph 8: Heating methods.......................................................................15
Paragraph 9: Kitchen equipment....................................................................15
Paragraph 10: Reheating equipment and distribution systems......................16
Paragraph 11: Kitchen machines....................................................................16
Paragraph 12: Gastro-norm............................................................................ 16
Chapter 4: Foods............................................................................................... 16
Paragraph 3: purchasing and controls............................................................16
Paragraph 2: Animal foods............................................................................. 16
Paragraph 3: Foods of animal origin...............................................................24
Paragraph 5: Plant foods................................................................................ 25
Paragraph 7: Additives................................................................................... 26
Chapter 5: The menu......................................................................................... 27
Paragraph 2: Menu planning..........................................................................27
Paragraph 3: Meal composition (framework of the menu).............................28
Paragraph 4: Types of meals and menus........................................................29
Paragraph 5: Printed menus...........................................................................31
Paragraph 6: Table service............................................................................. 32
Paragraph 7: Menu writing............................................................................. 34
Chapter 6: Kitchen accounting..........................................................................35
Paragraph 1: Basic kitchen accounting terms................................................35
Paragraph 2: Yield, waste, gross weight.........................................................36
2
, Paragraph 3: Purchase price and food cost....................................................36
Paragraph 4: Price calculations for menus and recipes..................................37
Paragraph 5: Cost calculations.......................................................................37
SIB - The rooms department................................................................................. 38
Paragraph 2: a guest’s journey..........................................................................38
Paragraph 3: reservations................................................................................. 38
Paragraph 4: the front office.............................................................................. 41
Paragraph 5: housekeeping............................................................................... 44
Summary – Food & beverage management.........................................................48
Chapter 1: food and beverage operations and management............................48
Paragraph 1: food and beverage operations..................................................48
Paragraph 2: service operations management...............................................49
Paragraph 3: The hospitality industry and its products..................................49
Paragraph 4: Key influences on the food service industry..............................54
Paragraph 5: The legal framework.................................................................55
Paragraph 6: Developing management skills.................................................55
Chapter 2: Concept development......................................................................56
Paragraph 1: Developing a consumer-product relationship............................56
Paragraph 2: Market research........................................................................56
Paragraph 3: Market segmentation................................................................57
Paragraph 4: Idea evaluation.........................................................................57
Paragraph 5: Completing the concept development......................................57
Paragraph 6: Setting goals and objectives.....................................................58
Chapter 3: Product development.......................................................................59
Paragraph 1: The product and the meal experience......................................59
Paragraph 3: Creating the consumer-product relationship.............................62
Paragraph 5: The consumer-product relationship as a dynamic process........63
Chapter 5: Food production............................................................................... 63
Paragraph 1: Types of menus.........................................................................63
Paragraph 2: Menu planning..........................................................................66
Paragraph 3: Menu costing and pricing..........................................................68
Paragraph 4: Food production systems..........................................................68
Paragraph 5: Volume in food production........................................................70
Paragraph 6: Purchasing................................................................................ 70
Paragraph 7: Operational control...................................................................73
Chapter 6: Beverage provision..........................................................................74
Paragraph 1: Safe, sensible drinking..............................................................74
3
, Paragraph 2: Types of wine and drink lists.....................................................75
Paragraph 5: Purchasing................................................................................ 76
Pages 200 – 203............................................................................................. 77
Chapter 8: Events, conferencing, and banqueting............................................78
Paragraph 1: Overview and structure of the events sector............................78
Paragraph 2: Sales and marketing of events..................................................79
Paragraph 3: Staffing considerations..............................................................80
Paragraph 5: Managing the event process.....................................................81
Beer – lecture 1 – introduction to beer.................................................................82
History: (not as important)................................................................................ 82
Brewing process: (important)............................................................................ 82
SIB – guest lecture – Smit & Dorlas......................................................................92
SIB – lecture – cost calculation............................................................................. 97
SIB – lecture – food service organisation 2...........................................................99
SIB – lecture – menu design................................................................................ 106
SIB – lecture – menu engineering.......................................................................114
4
