Available courses

LAW RELATING TO CATERING

Catering law refers to the legal rules and regulations that govern the safe preparation, handling, and serving of food and beverages in commercial settings. It ensures food safety through hygiene standards, requiring proper storage, cooking temperatures, cleanliness of premises, and trained staff. Businesses must comply with local health regulations and may be subject to regular inspections by authorities. Licenses and permits are also required to operate legally, including food business registration and, where applicable, alcohol licenses.

Additionally, catering law covers food labeling and allergen information, ensuring customers are clearly informed about ingredients that may affect their health. Consumer protection laws require food to be honestly presented an meet expected quality standards. Employment laws also apply, ensuring fair treatment of catering staff. Together, these legal requirements help protect public health, support fair business practices, and maintain trust in the food and beverage industry

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FOOD COMMODITIES

 

Food Commodities – Summary

Definition: Food commodities are raw or semi-processed ingredients used in the preparation of food. They include both perishable and non-perishable items that form the basis of all cooking and menu planning.

Major Categories of Food Commodities:

1. Cereals and Pulses

Examples: Rice, wheat, oats, maize, lentils, beans, chickpeas

Uses: Staple foods, thickeners, flours

Nutritional Value: High in carbohydrates and some proteins

2. Vegetables and Fruits

Examples: Potatoes, carrots, tomatoes, apples, bananas, leafy greens

Uses: Salads, main dishes, sides, desserts, juices

Nutritional Value: Rich in vitamins, minerals, fiber, antioxidants

3. Meat, Poultry, and Seafood

Examples: Chicken, beef, lamb, fish, shellfish

Uses: Main courses, soups, appetizers

Nutritional Value: High in protein, iron, and essential fatty acids (especially in fish)

4. Dairy Products

Examples: Milk, cheese, butter, yogurt, cream

Uses: Baking, sauces, desserts, beverages

Nutritional Value: Rich in calcium, protein, and carbohydrates 

FOOD AND BEVERAGE CONTROL

Food and Beverage Control – Summary

Definition: Food and Beverage Control refers to the systematic process of managing the purchasing, storing, production, and sale of food and drink to maximize profits, maintain quality, and minimize waste.

Objectives:

Ensure cost-effectiveness

Maintain consistent quality and quantity

Prevent theft, wastage, and pilferage

Achieve maximum profitability

Provide accurate financial data for decision-making

Key Areas of Control:

1. Purchasing Control

Select quality suppliers

Set standard specifications

Compare prices and negotiate

Ensure correct quantities and quality are received

2. Receiving Control

Inspect goods upon delivery

Verify invoices and delivery notes

Check against purchase orders

3. Storing and Issuing Control

Proper storage (dry, cold, frozen)

FIFO method (First In, First Out)

Regular stocktaking

Controlled issuing to kitchen/bar

4. Production Control

Standardized recipes and portion control

Monitor yield and food cost percentages

Avoid overproduction and spoilage

5. Sales Control

Accurate billing and pricing

Prevent unauthorized discounts

Use of POS (Point-of-Sale) systems

6. Cost Control

Monitor food cost, beverage cost, labor cost

Calculate cost percentages compare

FOOD AND BEVERAGE SERVICE

Food and beverage service encompasses all aspects of preparing,serving,and selling food and drinks, including in room dinning, catering and events management.

It covers everything from menu planning to ensuring a positive guest experience, including aspects like beverage service management, welfare catering and room service 

FOOD SCIENCE AND NUTRITION

Food science and nutrition is a broad field encompassing the study of foods composition, properties and effects on the human body 

It involves understanding how food is produced, processed, preserved,and consumed as well as how it impacts health and well being.

FOOD AND BEVERAGE PRODUCTION

Food and Beverage Production refers to the process of preparing, cooking, and presenting food and drinks in a hospitality or commercial setting, such as restaurants, hotels, cafés, catering services, or bars. It is a key department in the hospitality industry, responsible for delivering quality meals and beverages to customers.

🔹 Main Areas of Food and Beverage Production

1. Food Production (Kitchen Operations):

Involves the preparation and cooking of meals.

Includes various kitchen sections (e.g., hot kitchen, cold kitchen, pastry, garde manger).

Requires knowledge of:

Food ingredients

Cooking methods (boiling, roasting, frying, baking, etc.)

Kitchen equipment

Hygiene and safety standards

Portion control and food presentation

2. Beverage Production (Bar/Drinks Service):

Involves preparation of alcoholic and non-alcoholic drinks.

Includes:

Cocktails and mocktails

Coffee and tea

Soft drinks, juices, and smoothies

Wine and spirits service

Bar staff must understand mixing techniques, glassware, and responsible alcohol service.

🔹 Key Components of the Production Process

1. Menu Planning

Based on customer needs, theme, availability of ingredients, and pricing.

Should consider dietary restrictions, seasonality, and balance.

2. Purchasing and Receiving

Buying quality ingredients from reliable sources.

Receiving goods and checking quality and quantity.

3. Storage

Proper storage (dry, chilled, frozen) to maintain freshness and avoid spoilage

4. Preparation

Includes mise en place (everything in its place) before cooking.

Chopping, marinating, pre-cooking, etc.

5. Cooking

Using appropriate techniques for different dishes.

Monitoring temperature and timing.

6. Plating and Presentation

Arranging food attractive  on plates

Includes garnishing and final touches.

7. Service

Food is served