Essay Writing Tutors – Food & Beverage Sector

Essay Writing Tutors – Food & Beverage Sector

Essay Writing Tutors – Food & Beverage Sector

Essay Writing Tutors

TDM 225 Questions: Food & Beverage Sector (Culinary Arts) Questions

Download and open this document. Your answers should be in bold red.

Opening Thoughts:

Think of a chef as an _______________________ with food as their medium.

Find a thought-provoking quote on either culinary arts or the restaurant business and place it here:

(example: Eating is a necessity, but cooking is an art. –Unknown)

Insert Quote and Who Said It.

Famous Chefs in History:

Provide one contribution of each of these famous historically significant chefs:

Antoine Careme: Insert.

Alexis Soyer: Insert.

Auguste Escoffier: Insert.

Julia Child: Insert.

Restaurant Classifications:

What are some of the classifications of food service operations mentioned that you may not have thought

of before?

Insert.

Key Theme in Food in Beverage:

What is the key theme? __________________ What are some of the many variables that must be managed by

food service professionals?

Insert.

Why F&B is a Tough Business:

What are some of the reasons why managing/owning F&B establishments is challenging?

Insert.

Food as Fashion:

Why is food as ‘faddish’ as the fashion industry? Insert.

Pause the recording. Read the article on ‘Food as Fashion.’ It will help you answer the above question.

Below, find 2 trends that are growing in popularity in culinary arts/food for 2015/2016 that you find

interesting (good or bad). Then, find two trends that are ‘yesterday’s news’ and going out of food fashion.

List the trend and the URL link.

Growing Trend 1: Description

Growing Trend 2: Description

Fading Trend 1: Description

Fading Trend 2: Description

Sustainability and Food Service Operations:

In what ways is the food service industry wasteful?

Insert.

Find an article that addresses the wastefulness of the food service industry, including at least one

statistics. Provide a few sentences of description of the articles key points and include at least ONE

STATISTIC. Include the link.

Insert description.

Insert statistic(s).

Restaurant Concepts:

What is your favorite restaurant concept? Why? How does the food, environment, and marketing of that

restaurant contribute to your favorable opinion of it? Provide a link to the establishment’s website.

Insert.

Characteristics of Restaurant Management & Chefs…Collaboration & Conflict:

What does a restaurant manager generally oversee? What kind of training do they usually have? Insert.

What does a chef generally oversee? What kind of training do they usually have? Insert.

Why do these roles conflict sometimes? Insert.

Food and Beverage Organization Chart:

Insert.

HOTEL Food & Beverage (A Unique Beast):

Hotels offer food and beverage to their guests in multiple ways, but these ways often differ from traditional

restaurants.

What did hotels used to offer guests in the past?

Insert.

In what ways has food and beverage/restaurant offerings at hotels changed over time?

Insert.

How much of a hotel’s income comes from F&B sales/revenue? Why does only 18-20% of actual profit

come from it?

Insert.

Issues in Food Service Industry:

What are some of the key issues facing the food service industry?

Insert.

Menu Costing and Design:

According to a Gallup poll, how long do customers spend looking at the menu? Insert.

Why is having lots of choices problematic on a menu? Insert.

True or false? There is no rhyme or reason to how people gaze at a menu. Insert.

Does the public respond favorably to physically large menus? Why or why not? Insert.

What are common menu mistakes? Insert.

What is an eye magnet in a menu? Which eye magnets would get YOUR attention? Insert.

What is serial positioning? Insert.

Why are tantalizing descriptions of menu items important? How can these go wrong? Insert.

What are 3 pricing tricks used on menus? Insert.

Why should menus by CRAP? Insert.

Menu & Food Costing:

What is the formula to find food cost percentage?

Insert.

What is the industry ‘average’?

Insert.

Find the food cost percentage for the following meal:

The pasta, tomato sauce, ground beef for one meatball and

spices/raw ingredients plus one slice or garlic bread add up

to $3.45 for one serving. I can sell this dish for $12.99.

What is my food cost percentage? Insert.

Is it good or bad, given I sell way more of of this menu item

than any other item? Insert.

Would you consider it a star, workhorse, puzzle, or dog?

Insert.

 

TDM 225 Questions: Food & Beverage Sector (Culinary Arts) Questions

Download and open this document. Your answers should be in bold red.

Opening Thoughts:

Think of a chef as an artist with food as their medium.

Find a thought-provoking quote on either culinary arts or the restaurant business and place it here:

(example: Eating is a necessity, but cooking is an art. –Unknown)

A menu is a good example of a time where more is not necessarily better-Iyenger at Columbia University

Famous Chefs in History:

Provide one contribution of each of these famous historically significant chefs:

Antoine Careme: He invented the multiple course service style (vs.all at once)

Alexis Soyer: He invented the magic stove and the cook’s timer.

Auguste Escoffier: He simplified Carême’s fancy French cooking methods and made them

more accessible to all.

Julia Child: She brought the French cooking to the masses through her cookbooks

and TV shows.

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