Fundamentals In Food And Beverage Service Operations PDF

Fundamentals in Food and Beverage Service Operations INTRODUCTION TO THE FOOD AND BEVERAGE OPERATIONS  Objectives  Discuss the overview of the F&B Operations  Identify the various types of service operation  Familiarize with the hierarchy in the F&B Department  Work Hygiene a...

Fundamentals in Food and Beverage Service Operations INTRODUCTION TO THE FOOD AND BEVERAGE OPERATIONS  Objectives  Discuss the overview of the F&B Operations  Identify the various types of service operation  Familiarize with the hierarchy in the F&B Department  Work Hygiene and Safety Overview of the Food and Beverage Industry  Food and Beverage Itis a sector or industry that specializes in the conceptualization, making of, and delivery of products and services  Restaurant Derived from the French work “restaurer” which means to restore  Monsieur Bolanger The father of the modern restaurant The person who introduced a free- standing restaurant in Paris in 1765 Types of Food Service  Food Service An establishment that offers products and services to people away from home. Food Service (US English) Catering Industry (British English)  Two Main Categories of Food Service Commercial Food Service Earn Profit Subsidizedor Welfare Food Service Non-profit oriented  Food & Beverage Outlets Subsidized or Commercial Welfare Institutional General Market Restricted Market Employee Catering Catering Travel catering, Schools, Hotels, restaurants, clubs universities, In-house caterer, bars, fastfoods, etc. function & event colleges, hospitals, Contract caterer catering prisons  Cafeteria  Characterized by customer self-service. Patrons move along a line where a server plates a wide variety of hot and cold food which are already prepackaged, and drinks are self-service  Fast Food  Itis also known as “Quick service restaurant.” Service is “fast” but not the Food Self-Service Fastestgrowing segment Not good for a formal occasion  Mid-Priced Restaurant  Canbe considered as a “Casual Dining Restaurant.” Moderate price Not a typical menu Not fast service Quiet Atmosphere Reservation is required during peak season  3. Upscale Restaurant  Also known as “Fine Dining Restaurant.” Superb quality of products and services Elegant Atmosphere  Best for a special occasion Most of the time requires a reservation E.g. Pio’s Kitchen, Antonio’s  Theme Restaurant A restaurant that takes Barbie Café - Taiwan priority of the concept first. Toilet Restaurant- Taiwan  Ethnic Restaurant Restaurants that feature foods of different nationality or cuisines  Bar An establishment that offers alcoholic and non-alcoholic drink  Buffet Smorgasbord (Swedish) An eat-all-you-can type of service with a fixed price per head  Delicatessen An establishment that offers cold cuts such as meats and cheeses. Also, provide sandwiches and other unusual foreign delicacies.  Hotel A food and beverage outlet serving guests, specifically the guests staying in the hotel. Thus, walk-in is also allowed. Provide Room Service. What are the functions of the Food and Beverage Department?  Functions of the F&B Outlet  Provide the needs of the guests  Generate Revenue and increase profit  Fulfil and exceed guests’ expectations  Identify trends and make response  Other Food Service  Coffee Shops  Pizza Parlor  Ice Cream Parlor  Drive-thru  Drive-In  Samgyupsal  On-premise and off- premise catering  Food Service in a Leisure Facilities To provide food and services to the patrons visiting leisure and recreation destinations Why do guests dine out? THE 5 CATEGORIES OF CUSTOMERS  1. Cater-to-Mes  Cater-to-Mes” (a market segment who want dining to be an indulgence)  Guests who patronize the restaurant because they are not in the mood to cook  Feel they work hard & deserve a break  2. Socializer Want to spend time with family & friends Either the host and will pay the check or invited by someone else  3. Celebrators Are on vacation or celebrating a birthday, wedding anniversary, graduation, or some other occasion  4. Impulsive They crave a menu item or are not in the mood to plan a meal Want a special meal that only one restaurant prepares  5. Busy Bees Time-crunched people who work long hours; busy with stressful jobs Their children may be driving them crazy Organization Chart of Food and Beverage Operation  F and B Manager F and B Supervisor Captain Waiter Receptionis Waiter/ Bartender t Waitress Cashier Bus Boy Powder Girl  F and B Manager He/She handles the overall operation of the Food and Beverage department.  F and B Supervisor Assist the F and B Manager Represent the F and B department in the absence of the F and B Manager  Captain Waiter ACaptain Waiter supervises the activities of workers in a section of the dining room. Also, sometimes receives guests and conducts them to tables. Describes or suggest food courses and appropriate wines.  Waiter Assistand serve the food of the guests.  Receptionist  When a customer walks into a restaurant, the first person they usually meet is the receptionist. One of the most vital roles within the business, often acting as a go-between for the diner and other members of the staff, a receptionist must take a professional and polite manner toward customers.  Bartender Serves and prepares alcoholic or mixed drinks.  Cashier Theone who handles the guests’ accounts.  Bus Boy A personnel that bus out soiled/used dishes. A waiter can be also a bus boy Basic Qualification to become a Food Server A. Physical Requirement 1. Height 2. Pleasing Personality 3. Physically fit B. Knowledge and Skills Requirement  C. Socio - Emotional Socialskill - the ability to deal properly with other people. Emotional Skill – the ability to control your temper or emotion. D. Communication Skill The ability to deliver and receive information or messages efficiently.  E. Behavioral Skill The ability to follow rules and policies, command or order properly.  Work Hygiene and Safety Strictlyobserve your personal hygiene Wear the prescribed uniform Observe health protocols Master fundamental skills.  Next Topic Read about “the Menu”