PP-8 Food & Beverage Introduction Quiz

Food & Beverage Introduction

• Course title: Food & Beverage Introduction
• Instructor: Nehru González Burgos
• Course level: Tourism Degree
• Institution: Barcelona School of Tourism, Hospitality, and Gastronomy

Introduction

• Questions to introduce the topic:
  • Who are you?
  • What ingredient best represents you?
  • What is your experience with food and beverage (F&B)?
  • What was the last hotel you stayed at?

What is Food & Beverage?

• Where is F&B found?
• What does Food & Beverage (F&B) handle?
• Is F&B important? Why?

General Organization (F&B)

• Diagram illustrates the organization structure of an hotel, highlighting the different departments and their interconnectedness.
• Departments included are: Rooms Division, Sales & Marketing, Food & Beverage, Human Resources, Engineering, and Accounting.
• Sub-departments in the F&B department include Front Office, Catering, Concierge, Housekeeping, Reservation, Night Audit, Loss Prevention & Security, Group Sales, and Transient Sales.
• The structure also includes reporting lines between different departments.

Room Service

• Hotel service that encompasses delivering food and drink to guest rooms.

Breakfast (Hotel Innside)

• Buffet-style breakfast service available in a hotel.

Lounge/Lobby Bar (Casa Bonay)

• Bar area inside the hotel with seating arrangements and decorative features.

Rooftop (Hoxton Hotel)

• Outdoor seating area with a pool, located on top of the hotel.

Pool Bar (Me Sitges Terramar)

• Bar area by the hotel's pool.

Events (Hotel W)

• Event space area in a hotel, suitable for hosting functions and gatherings.

Restaurants (Hotel Arts)

• Restaurant area with a dining layout of tables and chairs.

Employee Cafeteria / Family

• Cafeteria space exclusively for employees and family.

Stockroom

• Storage area for food and beverage supplies.

Kitchen (Hotel Mandarin)

• Full commercial kitchen facility for large-scale food preparation and service.

Vending

• Vending machines for items like water, snacks.

Too Good To Go

• Platform for buying discounted excess food from restaurants at the end of the day.

Outsource F&B

• Questions: Is outsourcing F&B possible? Is it advisable?

Example

• Specific examples of hotel brands.

General Organization F&B

• Staff roles and responsibilities within the Food and Beverage department of a hotel.
• Positions illustrated are: Room Service Manager, Bar/Restaurant Manager, Banquet Manager, Restaurant Manager, Head Chef, Assistant Manager, Sous Chef, and Economat Manager.
• Additional roles include Supervisors, Order Takers, Waiters/Waitresses, Bar Tenders, Recruiters/Trainers, Banquet Captains, Restaurant Supervisor.

F&B Department Responsibilities

• Maintain quality of food, beverage and service.
• Decisions regarding the purchasing process.
• Set selling prices.
• Control costs.
• Manage various outlets within the F&B department.
• Manage the F&B team.
• Devise/develop gastronomic offers.
• Other responsibilities may exist.

Culinary Production Systems

• Hot Line: Products made promptly, less investment but high labor needed; hot food prep >65°C, cold prep <10°C.
• Cold Line: Products cooked/chilled or frozen and then reheated; cook-chill (+65°C to +10°C) or cook-freeze (-18°C <4h); high volume production; higher investment in machinery; easy standardization
• Mixed Line: Combines both hot and cold lines.

The Forward March

• Outline of the sequence in a kitchen, from receiving ingredients to serving.
• The steps are: Receiving, Storing, Weighing/Ingredient Room, Cooking area, Cooling, Storing, Distributing, Serving.

HACCP

• Hazard Analysis and Critical Control Points. Food safety system. The steps in the HACCP are highlighted.

HACCP Plan

• Comprehensive plan including: Water control plan, Cleaning and disinfection, Pest and animal control, Staff training plan, Supplier control plan, Temperature control, Food information for customers, Record incidents and corrective measures.

New HACCP Implications

• Legal considerations around food waste prevention.

What Used to Work No Longer Does

• List of financial indicators in the F&B industry (Sales, Food Cost, Payroll, Supplies, Rent, EBITDA, Amortization, EBIT, Taxes, Net income)

Calculation of Food Cost/Beverage Cost

• Formula for calculating food cost percentage: (Food Cost / PV) x 100

Which do you like more, poke or kebab?

• Popularity of different types of food, determined by online data (as of summer 2024). Kebab is more popular (18.63%).

Example of study on FC Reduction and Food Waste

• Example studies demonstrating the measurable impacts of reducing food waste and FC.

Test your understanding of the Food & Beverage Introduction course. This quiz covers essential topics including the F&B structure, its importance in the hospitality industry, and your personal experiences with food and beverage. Perfect for students of the Tourism Degree at Barcelona School of Tourism.