APRIL 30 2020 REVISION SESSION V Y BATCH TODAY

Today's session will be about feedback and discussing the assignment on modern trends in f & b industry.   y batch



I am happy to see your responses on the assignment. Keep on sending your assignments


Students, it is now the right time to complete your journals and get your scanned copy of index and journal emailed to me.



Mark your attendance during the course of the lecture in the comment section below with name and roll number.

April 28 REVISION SESSION 4 FEED BACK AND ASSIGNMENT

Today's session will be about feedback and discussing the assignment on modern trends in f & b industry.

Few good assignments given on innovative cocktails and mocktails would be commented upon.

Students, it is now the right time to complete your journals and get your scanned copy of index and journal emailed to me.

Mark your attendance during the course of the lecture in the comment section below with name and roll number.

Revision Session 3 Menu planning

Dear Students

Thank you for reading my blog. So today session would be on menu planning. I am taking this topic because it's important topic for a restaurant manager and restaurant manager should have the knowledge of menu planning and how it should be incorporated in overall restaurant operations.

In your practical syllabus you have one topic of TABLE D HOTE menu and ALA CARTE MENUS and I thought it would be a wise decision to incorporate menu planning and to understand your menus from this perspective.


MENU PLANNING is one of the most important managerial activities of food and beverage operations executed by a team comprising of general Manager the fnb director and the executive chef of the hotel.
menu planning calls for careful thought on many factors that determine the success of the fnb operations. the menu forms the basis or acts as a guide upon which all the managerial and operational activities of the fmd operations rest on.

The menu planning team must be aware that it is very important to have

Thourough knowledge on dishes of various meals and cousins
Food cost of different dishes
And of course time taken for producing such dishes

I will be explaining these points in brief.

The major points to be considered while planning the menu are

• Competition
• Policy of the establishment
• Customer
• Operational aspect
• Gastronomical standpoint and
• Nutritional aspect

As far as the competition is concerned we can monitor our competition in terms of hours of operation, the cuisine that they are offering menu choices available, type of customers, menu pricing, portion size of the dishes and time taken for service.


While deciding on the policy of the establishment it is imperative for every restaurant operation to focus on return on investment and the right sales mix. One must also focus on the hours of operations like 7:00 a.m. to 11:00 a.m. and then 12.00 to 3.00 pm and then evening 7 p.m. to 11 p.m. We have to design menus according to the timing of the restaurant.

One must also see the production process of preparing the food, so if you are using a traditional methods or we have a centralized production will also have any impact on planning the menu.

If it's a traditional system of making dishes the menu should be equally distributed to all sections of the kitchen. In India many multi cuisine or stand-alone restaurants face the situation that they have too much emphasis on a particular section of kitchen and then sometimes it results in service delay.

Other factors are Use of Convenience Products.


In the important aspof the customer, we have to focus on the customer's eating habits, the amount they spend on meals and the budget that they have while dining in the restaurant, the time available for eating and of course the age group factor. In terms of customer one must also consider the health considerations while planning the menu.

In the operational aspect one must consider - the area that is available for the restaurant service, the place of consumption which means that the time taken for the food to be served from the kitchen to the restaurant, the skill level of staff, equipment available, ingredients available,number of covers, ease of maintaining consistency are some of the important aspects of operations.

In terms of gastronomic standpoint, there are various important factors to be considered while planning the menu of the restaurant. These are :

• Colour
• Flavour and Aroma
• Kind of Sauces
• Granish
• Mathod of Cooking and
• Main Ingredient to be used 

So I hope that you are able to understand the main factors of MENU PLANNING.

REVISION SESSION 2 Yield Management

YIELD MANAGEMENT (F & B PRACTICALS)

Yield management is a pricing strategy and a function of the supply and demand economy. It’s particularly important and useful in the hospitality industry. Essentially, by strategically editing prices on hospitality goods, like hotel rooms, rental cars, plane tickets, and more, businesses can find the right price to reach the customer during that period in time. This reduces the likelihood of lost revenue and can help hospitality businesses manage their product and revenue streams, even when demand varies.

Yield management is based on supply and demand. Prices tend to rise when demand exceeds supply; prices tend to fall when supply exceeds demand. Pricing is the key to profitability. To increase revenue, the hospitality industry is attempting to develop new forecasting techniques that will enable it to respond to changes in supply and demand with optimal room rates.

In restaurant operations, to have an effective control, the restaurant management must establish the number of standard portions that are obtainable from all major items that appear on restaurant's menu.

For example from a carcass of 8 kg lamb meat the number of standard portions for mutton curry should be so many and each portion must weight so many grams. The standard weight of fat, bone and other specific joints should be so much and the following dishes and these many numbers of portions should be taken out from the carcass.

After establishing the standard yield for all the major items, it is possible to plan the menu costing and pricing. It also helps in volume forecasting for specific items into raw material requirements.

The control department should weight the standard portion size at random to maintain the portion standard.

 Even the number of portions taken out from a unit should also be calculating as this will help in controlling the food cost and maintaining the standard portion size.

It should be also kept in mind that the exact yield of the cooked food will be different from the raw food's yield.

 In case of dry food the weight of the dish will reduce after cooking as the moisture will evaporate. For example a marinated portion of fish weight 250 grams before frying will reduce to say 230 grams after frying.

Test to arrive at standard yield

This test determines how much usable and non usable product an item yields.
Example; process a whole chicken to determine the weight for the breast, legs, wings, bones, etc.

Yield % is the percentage of product you will have remaining after cooking, trimming, portioning or cleaning.

what is waste %.

Waste % is the percentage of product lost due to cooking, trimming, portioning or cleaning.
                                           Product Loss
                    Waste % =    ----------------
                                               Weight

                    Yield % =     1Kg  – Waste%

Benefits or Importance of Yield Management

Ø  Improved forecasting

Ø  Improved seasonal pricing

Ø  Identification of new market segments for restaurant

Ø  Identification of market segment demands in restaurant

Ø  Determination of discounting activity

Ø  Improved development of short-term and long-term business plans for restaurant operations

Ø  Establishment of a pricing for restaurant menus.

Ø  Savings in labour costs and other operating expenses

Ø  Planned responses to guest inquiries regarding pricing and other considerations for reservations.

How Proper Yield Management Helps You Control Restaurant Food Costs

Yield management is an integral part of food cost control as it gives you the idea of how much quantity of raw materials would be used to prepare a particular food item. The raw materials should be ordered and purchased keeping the yield of the items in mind.

For example, the quantity of potato delivered to your restaurant, and the quantity of raw potato without the peel that can be consumed in a dish is different. While placing the order, you should keep in mind how many portions would a particular order of raw materials delivery.

Maintaining The Recipes Of All Your Menu Items

In YIELD MANAGEMENT, the recipes should include - item name, quantity, unit, yield percentage, average price, and last price. This will give you an understanding of the cost of the yield used in preparing an item and consequently set your menu price to ensure that you have a stable profit margin.

In short, yield management will help you know the exact amount used in preparing a dish, which in a way will help you gauge the amount of raw material you would need in a particular period, and also ensure that you do your menu engineering right.