Podcast
Questions and Answers
Which type of manager supervises the Assit.Banquet section?
Which type of manager supervises the Assit.Banquet section?
What is the role of a Restaurant head waiter/waitress?
What is the role of a Restaurant head waiter/waitress?
Which financial metric is directly related to operational efficiency in a restaurant?
Which financial metric is directly related to operational efficiency in a restaurant?
In the context of restaurant operations, what does the term 'Amortization' refer to?
In the context of restaurant operations, what does the term 'Amortization' refer to?
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What role does the Chief Steward play in a restaurant?
What role does the Chief Steward play in a restaurant?
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Which position is likely to be responsible for taking orders in the restaurant?
Which position is likely to be responsible for taking orders in the restaurant?
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What is an important factor in calculating Net Income for a restaurant?
What is an important factor in calculating Net Income for a restaurant?
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Which of the following roles is typically considered a support position within the restaurant hierarchy?
Which of the following roles is typically considered a support position within the restaurant hierarchy?
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Which division is primarily responsible for sales and promotion of hotel services?
Which division is primarily responsible for sales and promotion of hotel services?
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What role is responsible for managing food and beverage operations within a hotel?
What role is responsible for managing food and beverage operations within a hotel?
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Which of the following functions is NOT an area within human resources in hotel management?
Which of the following functions is NOT an area within human resources in hotel management?
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Which position is responsible for managing reservations in the hotel?
Which position is responsible for managing reservations in the hotel?
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Which role is typically found in the Front of the House Operations?
Which role is typically found in the Front of the House Operations?
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What is the main responsibility of the Housekeeping division in a hotel?
What is the main responsibility of the Housekeeping division in a hotel?
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In the organizational structure, which position directly oversees the restaurant operations?
In the organizational structure, which position directly oversees the restaurant operations?
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Which division is most likely responsible for payroll management?
Which division is most likely responsible for payroll management?
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Which of the following functions is typically part of the Night Auditor's role?
Which of the following functions is typically part of the Night Auditor's role?
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Which of these is a responsibility of the Banquet Manager?
Which of these is a responsibility of the Banquet Manager?
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Study Notes
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.
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Description
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.
