Food and Beverage Operations Reviewer (Fundamentals) PDF

REVIEWER NI SHE (FUNDAMENTALS) The food and beverage employees can affect the human experience by creating UNIT 1 powerful impressions, even brief CLEAN AND TIDY BAR AND FOOD “moments of tru...

REVIEWER NI SHE (FUNDAMENTALS) The food and beverage employees can affect the human experience by creating UNIT 1 powerful impressions, even brief CLEAN AND TIDY BAR AND FOOD “moments of truth," which may last a SERVICE AREA lifetime. The industry is more people and customer-oriented. They value our LESSON 1 customers and guests as well. IDENTIFY FOOD AND BEVERAGE AREAS Different Subunits of the Food and Beverage Department CHARACTERISTICS OF FOOD AND Kitchen- headed by the chief Chef or BEVERAGE INDUSTRY the Executive Chef It offers an assortment of positions, Catering /Banquet- supervised by the from limited-service properties that catering banquet manager/supervisor offer effortless food operation to hotels Stewarding- headed by the chief and resorts that provide steward straightforward food preparations to Bars/Lounges- headed by Bar manager hotels and resorts that offer room Restaurants- headed by the restaurant service, banquet facilities, catering manager operations, and various types of Restaurant. ORIGIN OF FOOD SERVICE INDUSTRY COMMERCIAL ESTABLISHMENTS Extended hours may vary work committed to earning profit through schedules. Holidays tend to be the the sale of food and beverages busiest time of this industry, INSTITUTIONAL CATERING eliminating these for you as a potential provides volume food and beverage vacation period. service to institutions ORIGIN OF RESTAURANTS CHARACTERISTICS OF FOOD AND Since the 12th century, Hangzhou's BEVERAGE INDUSTRY Restaurants is a cultural, political, and The unique dimension of this industry is economic center during China's Song the perishability of the product. Since Dynasty. this is a service-oriented industry, the Ma Yu Ching’s Bucket Chicken House – business of giving high-quality service established in Kaifeng, China, in 1153 AD. is the priority. ORIGIN OF RESTAURANTS Fast Food Restaurants – had a Coffeehouses – appeared in England in significant impact on the foodservice the mid-1600s. There were 3000 industry, standardized ready to eat food coffeehouses in London. and service. “Restaurant” – it began in 1765 in Paris, Raymond Albert Kroc (1954) – famous France. for significantly expanding the BOULANGER – he is a Parisian soup McDonald’s Corporation.` seller made of sheep’s foot and white wine sauce. It became famous that even FOOD AND BEVERAGE FACILITIES the King of France liked it. COMMERCIAL AND INSTITUTIONAL “Le Restaurant Divin” – means the divine treatment, coming from the Commercial – a food program Latin word restaurant, meaning 'to committed to profit restore.’ 1. Restaurants Grand Taverne de Londres or The A licensed part of a hotel operation Great Tavern of London – founded in Independent business entity under Paris in 1782 as the first Restaurant in individual ownership the form that became standard by a A chain restaurant is part of a man named ANTOINE BEAUVILLIERS. multi-unit organization offering a (Leading culinary writer and standardized menu, décor, type of restaurateur) service, and marketing strategy. George Auguste Escoffier(1846-1935) – A French Chef and culinary writer who CLASSIFICATIONS OF RESTAURANTS popularized and updated traditional Class A – deluxe French cooking methods. He is known Class B – first class as 'Cook of Kings and the King of Class C – tourist class Cooks.' Class D – economy tourist class Delmonico’s Restaurant – was established in New York City in 1827. Coffee Shop - is a concept that came The family-operated nine restaurants from the US., and its quick service until 1923. distinguishes it. Food is pre-plated from Fred Harvey (1912) – the first big chain the kitchen. Menus are relatively light restaurant in the US., operated 12 large and simple. hotels, 65 railway resto, and 60 dining Example: cars. Southern Fried Chicken would include John R. Thompson (1926) – he half a grilled chicken accompanied with controlled 126 self-service restos in the French Fries and some vegetables. Midwest and South. Beef Stroganoff has juliennes of beef in Fast Food Restaurants brown stroganoff sauce garnished with They have practically taken over the cream and served with rice and modern dining experience.Offers vegetables. ready-to-eat foods at reasonable rates Coffee Shop The guest pays and carries the Coffee Shop food instantly. Atmosphere – informal guests can It is informal, with wooden or come in casual wear. Has lively piped plastic tables. music Limited space and have a small Tables have table mats and paper kitchen. napkins Standard preparations, standard Most of them run 24 hours in the hotel portion sizes, traditional décor, and serves food at any time of the day friendly waiters, and brightly Ex. Starbucks, Figaro, Gloria Jean’s, colored interiors Coffee Bean Casual Dining or Family restaurants Specialty or Theme Restaurants This restaurant classification is Specialty Restaurants - The entire pre-plated meals served in an informal Restaurant, the atmosphere, and the atmosphere with a formal presentation. décor are gear to a particular theme It is an excellent alternative to commonly related to regional cuisine. expensive restaurants in hotels. Ex. Barrio Fiesta or Binalot, Cabalen, Ex. TGIF, Hard Rock Café, Kenny Fortune Rogers Theme Restaurants - Those that Food Courts concentrate on a particular food item An alternative to fast food operations Ex. Hello Kitty Café, Vikings brought about by the emergence of mega malls. It has become a center Discotheque point for people to meet and eat. Principally meant for dancing to It is a dedicated place for eating recorded music. where several fast-food The music-driven by a qualified disc franchises can hire food booths jockey (DJ), and set up their operations. Special lighting and a dance floor The seating is typical for all Offers light meals and fingerpicking booths. snacks The customer reads a menu board outside the booth and pays for the cashier's choice. Cafeterias/Carinderia Dining Rooms Foodservice establishment Room Service – food is provided in permits the customer to see the guest rooms by full-service hotels food available and make Lounge/Bar – where guests can enjoy selections from among those food and sometimes with live displayed. entertainment Demand a greater degree of Banquet and catering – giving food and self-service on their customers amenities for functions within and Food portions are individually outside the hotel plated and priced. Mini-Bar – the variety of beverages The customer needs to take a and snacks placed at the guestrooms tray through an area. Vending machines Employee Cafeteria – free food and Bars beverages for hotel employees It is where liquor is sold and consumed. Institutional is a big business marked In Europe, they are called inns. with volume. In the UK, pubs, and taverns Bars are licensed to sell liquor Industrial Catering - It refers to food as they have to follow the rules programs in factories and corporate and laws like closing time, houses. The staff canteens or serving underage people. cafeterias provided the food, specially It may be private ones or public designated to give wholesome food to ones. workers and executives. Hospitals - These food programs' main Takeout target is to give diet foods supervised It is an operation that prepares food for by qualified dieticians to patients who consumption off-premises. It may be cannot actively seek alternative food thoroughly equipped in advance and sources. packaged or prepared when ordered. Institutional Ex. Andok’s Lechon, Lapid’s Chicharon School - food programs are popular in full-day school schedules and boarding 2. Foodservice within lodging property schools. College/Universities Two types: Residential hostels build in meal costs in the total fee structure and permit licensed operators to open facilities to serve faculties, admin staff, and students—food courts. There are HOSPITALITY INDUSTRY additional stalls and mobile vans IT REFERS PRIMARILY TO allowed. BUSINESSES THAT PROVIDe Institutional LODGING/ACCOMMODATION AND FOOD SERVICE FOR PEOPLE AWAY Military Catering - The challenge FROM THEIR HOMES. comes when armies are on the move and need a mobile catering service CHARACTERISTICS OF HOSPITALITY behind them to provide. INDUSTRY Airline Catering Product is intangible and Flight Catering. They have a perishable specialized food program for No such things as business hours passengers on board. The hospitality industry requires to work longer hours than most Airport Catering. It involves industry self-service food outlets, waiter Emphasizes service and guest service, vending machines, and a satisfaction licensed Bar. Labor intensive MOMENTS OF TRUTH Ship Catering - It is almost like Involves face to face or physical catering to a hotel. The challenger is encounters between guests and the stocking and storing of food. service providers Are situations in the industry Theme Parks and resorts - offers an that can have an effect on the excellent opportunity for food catering customers in perceptions in the programs delivery of services or how to Railway Catering handle guest encounter or actual Prison Catering guest contact Service-oriented encounter Clubs - is the establishments that offer WHAT IS SERVICE? food and beverage in addition to the S – spirits of the employee who primary purpose of the club. perform it Outside Catering - Popular food and E – empathy in placing oneself in the beverage service at a specific time and shoes of the customer place, for a guaranteed number of R – responsiveness in taking timely people, to an agreed menu and price. and appropriate action to meet the needs of the customer V – visibility to let the customer know FACTORS TO CONSIDER IN they are being served ESTABLISHING RESTAURANT I – inventiveness to do a little extra 1. The site – the degree of contact or C – competency on the part of service exposure to the market performers 2. The size – the food and beverage E – enthusiasm to maximize the operation determines the desired exchange value with the customer impact on the market. 3. The menu – a fundamental aspect F&B DEPARTMENT DIVIDED INTO 4 that aims of satisfying customer SUB-UNIT FUNCTION: expectations 4. Pricing policy – determines the Bar – headed by bar supervisor or bar average spend and affect the sales captain volume. Food Outlet – supervised by the outlet 5. Service – the type of Restaurant, supervisor. menus, customer and seating Room Service – room service arrangement supervisor or captain 6. Opening hours – days according to Banquet service – banquet supervisor marketing strategies and customer requirements RESPONSIBILITIES OF F&B 7. Décor and music – a pleasant DEPARTMENT environment which contributes to FOOD – anything that is edible to eat customer satisfaction BEVERAGE – tea, and coffee also juices 8. Standards and quality – according to F&B CONTROL SYSTEM – a necessary customer requirements. process that monitors the movement 9. Advertising and merchandising – to of food and beverage products from the appeal to the market segment time they purchase to the time the 10. Meal functions – breakfast, dinner, guests consume them lunch, morning snack, midday meal, PD 259 – Restaurant means any afternoon snacks establishment offers regular or special CUSTOMERS THE LIFE AND BLOOD meals or menu, cooked food, and short OF F&B BUSINESS ORGANISATION OF orders. F&B OPERATIONS MISSION AND GOALS 3. Junior Management – leads the Mission – every organization has a operations, relying on their reason for being in the business, and Management and technical skills. They all its managers and staff must ensure that the policies and practices coordinate to fulfill that purpose. A translate themselves at the operational mission statement is a conclusion level. Ex. Restaurant Mgr., Room Service statement of the main objective of the Mgr. and Banquet Mgr. company 4. Supervisors – a link between the Objectives and Goals – the mission Management and the operation staff at statement flows the specific objectives the floor level, to ensure the resources and goals to achieve the mission. allocated are useful and utilized. Objectives are long-term aspirations, 5. Operations Personnel – the frontline while goals are short-term targets. It performers of operations and rely reflects in informal plans. heavily on technology and customer ORGANISATION OF F&B OPERATIONS service skills. Ex. Servers, kitchen cooks, MISSION AND GOALS utility workers. Examples Job Titles - official designations give to Increase food sales by 10% over the a job position. previous years Job Titles and Descriptions Reduce the number of guest LARGE RESTAURANT OPERATIONS - complaints by 20% from last year Require more people to operate it. The The server shall reduce the time from amount of specializations also increases ordering to the first service by 3 and therefore requires an elaborate minutes in 2025 structure. SMALL RESTAURANT OPERATIONS - STRUCTURE OF THE ORGANIZATION Properties may not have such elaborate 1. Top Management – responsible for structures; the owner/manager would the long-term and perspective plans directly control operations. (5-10 yrs), funding, and the JOB DESCRIPTIONS - It provides organization's strategic objectives. Ex. enough details for employees to GM (3yrs) and Directors determine they're qualifications for the 2. Middle Management – lead specific position. operations like the F & B Mgr, FO Mgr., RESPONSIBILITIES OF F&B Chef, and Executive Housekeeper. They OPERATIONS also make annual plans for their It satisfies a basic physiological respective departments. need of all human beings – to survive. F&B is a safe business  because people must eat and conditions, hygiene of cooks and drink. servers, etc. F&B sales contribute almost Safety in fire hazards and equally to hotel revenues as room culinary accidents is the primary sales. concern that affects cooks, safe Independent restaurants deliver eating facilities, and proper air a lot of fun and glamour to a city; circulation. they become meeting public Environmental issues, such as places. pollution, garbage disposal, and drainage system, must be Deliver food and beverage monitored. service to the guests Recycling of materials, including Maintain goodwill of patrons and food, paper, bottles, and cartons, guests must be observed. Ensure attainment of sales Macro Environment forecast b. Economic Environment Ensure consistent It is the Influences the success of implementation of the company's a business. The economic internal control program conditions of a region influence Coordinate with kitchen or other the customers' buying power and departments the cost of running the INFLUENCES ON FOOD AND operation. BEVERAGE OPERATIONS Rate of inflation and rising costs INTERNAL AND EXTERNAL FACTORS of raw materials, labor, fuel, INFLUENCE ANY FOOD AND insurance BEVERAGE OPERATION Actions that stimulate growth and employment Macro Environment Insubstantial income in the a. Political Environment hands of the public to eat out The government passes laws that Regional development control all food and beverage c. Social Environment facilities: It has a significant impact on how Labor that includes minimum the F&B operation runs to find wages, grievance handling, acceptability and patronage. working hours, annual leaves, etc. changes in demographics, e.g., Health and hygiene that concern emerging women workforce aspects of food poisoning, food ethics in business. People want to have preparation conditions, storage comfort and security. The decision-maker at home (children) The amount they are willing to pay Food habits of the target market Lifestyle and habits Religious restrictions B. EMPLOYEES The concern in healthy eating (organic They are the one who fulfills the and diet foods) objectives of the organization and d. Technological Environment creates the customer experience It is developing the way people Availability of skilled workers work and has revolutionized Training of staff work practices. Loss of employees to competition The mechanization of work Micro Environment methods has greatly influenced food preparation. (shortened time using machines, microwave) Information technology like C. SUPPLIERS intercom connecting different They deliver the raw materials of the departments inside the hotel right quality, quantity, and price at the Food technology to increase shelf right time consistently. life Availability of suppliers e. Media Changes in cost It includes the press, travel Availability of raw materials writers, gourmet writers, D. SERVICE AGENCY television, and radio. The image They permit to operate the business of F&B operation is so fragile and Providing the license essential in the success of the business. Food promotion Provide employment Concern for hygiene and sanitation Micro Environment It has an immediate influence on daily work. A. CUSTOMERS They are the reason for doing the business. The satisfaction of their needs and wants.