Food_and_Beverage_Management_

Report
Food and Beverage Operations
CTH Graduate Diploma in Hospitality & Tourism
Management
Organizational Structure and roles
of an organization
Syllabus Learning Outcomes
1.1 Introduction to the organizational structure of the organization
1.2 Identify different roles in food and beverage operations
1.3 Identify different kinds of food operations
1.4 Structuring menu lists and wine lists
Introduction to the organizational
structure of the organization
What is an organizational structure ?
Definition
 An organizational structure represents a series of activities
such as task allocation, coordination and supervision which
helps to achieve organization’s goals. Different organizations
can be structured and formed in different ways .
Organizational Structures of a
Restaurant
Owner/
Manager
Restaurant
manager
Beverage
manager
Dining room
manager
Bartender
Wine
steward
Drink
Runners
Sommeliers
Host ormaiter
d'hôtel
Head
server
Servers
Bussers
Kitchen
Executive chef
Sous chef
Line
cooks
Garde
Manager
Saucier
Poissinnier
Patisserie
Entremetier
Identify different roles in food and
beverage operations
Roles in the Restaurant
Restaurant manager/ supervisor
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Responsibility for the organization and administration of
particular food and beverage service areas. These may
include the lounges, room service (in hotels), restaurants and
possibly some of the private function suites.
Job duties consist of:
◦ managing employees
◦ regulating business operations
◦ resolving customer issues
◦ create work schedules
◦ monitor and evaluate employee performances
◦ motivate staff members
◦ monitoring inventory (ordering/ delivery)
◦ meeting health and safety regulations
Food and beverage manager
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The food and beverage manager is responsible for the
implementation and setting of the food and beverage policies
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In general, food and beverage managers are responsible for:
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Ensuring that the required profit margins are achieved
Updating and complete new wine lists
Compiling, in liaison with the kitchen, menu
Purchasing of all materials
Ensuring that quality/quantity in relation to the price paid is
maintained
Ensuring staff training in maintaining highest professional
standards
Employing and dismissing staff
Holding regular meetings with section heads
Marketing and sale promotion
Dining room manager
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Plan dining room set up based on anticipated guest
count and client needs
Take the reservations, check the table availability,
schedule and maintain reservation
Greet the guests and guide them to the seats
Check on the cleanliness of the employees uniforms
Receive, evaluate and take actions for customer
complains
Serves as liaison between the dining room and kitchen
staff
Maintain the reservation system
Assist the customers when needed
Bartender
Clean glasses and other utensils
 Take orders and serve drinks
 Place bottled merchandise and glasses to make a
smart display
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Waiter/Waitress
Take orders from the customers
 Serve food
 Present the bill and collect the payments
 Check if the customer is enjoying the meal
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Roles in the Kitchen
Executive Chef
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At the top of the kitchen brigade is Executive Chef or Chef De
Cuisine
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His/her duties are:
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Responsible for entire kitchen operations
Menu planning
Direct the kitchen staff training
Planning work schedule
Safety and sanitation standards
Design of the menu, dining room and kitchen
Purchasing and costing
Sous Chef
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The second in command is the Sous chef which literally
translates as under the executive chef
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His/her duties are:
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Directly in charge of production
Coordinate the preparation of menu items
Supervising the kitchen
Accept order and give command (e.g. Aboyeur)
Controlling position for the whole cooking line
Line cook
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Line cooks are the people responsible for making sure
that food is prepared to the exact specifications of the
chef, establishment, and customer.
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Responsible for the quality of food
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Maintain sufficient levels of food
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Maintain the standard of the dishes (size , taste)
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Maintain clean work station areas
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Checks on plate presentations such as garnishing
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Track and report on food waste
Banquet Manager
Oversee all the events
 Check the menus before the event
 Main contact person for the customer
 Coordinate customer requirements with the
Kitchen department
 Inspect the area where the event is happening and
check whether all the necessities are right on place
 Coordinate breaks for the assigned staff members
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Identify different kinds of food
operations
Different sectors in food and beverage
O
u
tlFast Foods
e
ts
Hotels
Banqueting
Industrial
Outside catering
Institutional
In flight
Restaurant
Public House
Transport
Catering
Outlets
Outdoor catering
◦ Outdoor catering - Provides food and
beverages away from home or a
restaurant.
◦ Food is generally prepared elsewhere
and served outdoors.
Fast-food
◦ This concept grew from a
combination of popular catering and
take away.
◦ This includes high amount of
marketing.
◦ It has a very high investment on
labor.
◦ Provides food and beverages that are
prepared quickly.
Banqueting
◦ Provides a large scale of food and beverages along side services.
Industrial Catering
◦ Provides food and beverages for working people. This
includes canteens and cafeterias.
Transport catering
◦ Provides food and beverages to people on the move.
Includes Railways, airlines and marine.
Structuring menu lists and wine
lists
What is a Menu?
Definition
 ‘Menu’ consists of food and beverage items available for
consumers, designed according to the standards and
objectives of the organization .
 Menu presents all the available food and beverage items to
the customers .
Types of menu presentations
Paper :- Presented to the customers when they visit the
restaurant . Mostly widely used form of menu presentation
and it is extremely easy to handle for the consumers
 Menu Boards/Digital Displays :- Fast food places will use the
menu board concepts to showcase their menu fixed in a board
high in the wall or on top of the counter for the consumers to
have a glance at the menu .
 Outdoor :- Restaurants gives a copy of their menu out side the
premises
 Online Menu :- Provides the menu online . Most of the
restaurant who have online menus will provide to order online
.
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Main criteria's in the food menu
Attractive presentation
Cleanliness
Easy to read
Content of the menu
Easy to understand
Direct
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Lay out and design of Menus
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Paper menus will be presented in these layouts
Types of Menus
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A la carte menu :- Provides a bigger choice which is
established by the organization . Each dish will be priced
separately and can order different items from the listing .
Table d’ hote menu(Set menus) :- Contrast to A la carte
menus there are fixed number of menus with fixed prices .
The choice is limited .
Static Menu :- Menu is categorized in the groups such as
appetizers , salads , soups , deserts etc and easy to identify .
Cyclic Menu :- A specialty item per each day will be
introduced in each day . Eg: Fish on Fridays
Sections of the menus
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Hors – d‘oeuvres
Potage – (Soup)
Ouefs (Egg)
Farineaux (Rice and Pasta)
Poisson (Fish)
Entrée
Sorbet
Releve
Roti (Roast)
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Legumes (vegetables)
Salades (salads)
Buffet Froid (cold buffet)
Entremets (sweet)
Savoureux (savory)
Fromage (cheese)
Dessert (fresh fruit)
Beverages
Types of beverages
Soft
drinks
Liquor
Spirits
Beverages
Beer
Cocktails
Wine
Wine
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Wine is an alcoholic drink which is made out from fermented grapes.
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Still Wine
Sparkling
Wine
◦ Red wine: - Fermented from
grapes skins which are red in
color.
◦ White wine: - Fermented from
white grapes without the skin.
◦ Rosé wine: - Fermented from a
variety of red grapes
Fortified
Wine
Types
of
wines
De
alcoholised
and low
alcohol wine
Aromatized
Wine
Organic
Wines
Still Wine(Table Wine) :The most popular category
and this mainly comprises
of 3 sections.
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Fortified Wine :- Contains
more than 14 % of alcohol .
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Port
Sherry
Madeira
Marsala
Ice wine
Vermouth
Wine Contd.
Aromatized Wine:- Herbs ,
excluding artificial chemicals .
spices and roots are added along  De alcoholised and low alcohol
with flavors .
wine :- Contains low
◦ Vermouth
percentages of alcohol
◦ Sangria
 Sparkling Wine :- Contains a
significant ammount of carbon
◦ Wine coolers
dioxide and it will result from
◦ Maiwine
natural fermentation.
 Organic Wine :- Grapes which
are used to make organic wine  Champaigne
were grown in organic farms
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Tips when preparing a good wine list
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Menu should be easy to navigate
Prepare the menu according to the target customers
A balanced menu in terms on varieties , tastes and price
Allocate a well trained staff to serve and let the staff involve in
selecting a suitable wine for the customers
Matching Food with wine
Dry White wine or dry roes
wine
starter courses
National wine of the same
country
National dishes
Well chilled white wine
Fish and other sea food dishes
Red wine
with red meats such as beef and
lamb
White wines
white meat such as veal and
pork
Chilled sweet white wine
sweets and desert with fruits
Dry robust red wines
cheese

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