Food and Beverage Operations

1. Food and Beverage Operations CTH Graduate Diploma in Hospitality & Tourism Management Organizational Structure and roles of an organization

2. Syllabus Learning Outcomes

3. Introduction to the organizational structure of the organization

4. 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 .

5. Organizational Structures of a Restaurant

6. Kitchen

7. Identify different roles in food and beverage operations

8. Roles in the Restaurant Restaurant manager/ supervisor • 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

9. Food and beverage manager • The food and beverage manager is responsible for the implementation and setting of the food and beverage policies • In general, food and beverage managers are responsible for: • 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

10. Diningroom manager • 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

11. Bartender • Clean glasses and other utensils • Take orders and serve drinks • Place bottled merchandise and glasses to make a smart display Waiter/Waitress • Take orders from the customers • Serve food • Present the bill and collect the payments • Check if the customer is enjoying the meal

12. Roles in the Kitchen Executive Chef • At the top of the kitchen brigade is Executive Chef or Chef De Cuisine • His/her duties are: • 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

13. Sous Chef • The second in command is the Sous chef which literally translates as under the executive chef • His/her duties are: • 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

14. Line cook • Line cooks are the people responsible for making sure that food is prepared to the exact specifications of the chef, establishment, and customer.  • Responsible for the quality of food • Maintain sufficient levels of food • Maintain the standard of the dishes (size , taste) • Maintain clean work station areas • Checks on plate presentations such as garnishing • Track and report on food waste

15. 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

16. Identify different kinds of food operations

17. Different sectors in food and beverage

18. 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.

19. 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.

20. Structuring menu lists and wine lists

21. 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 .

22. Main criteria's in the food menu • Attractive presentation • Cleanliness • Easy to read • Content of the menu • Easy to understand • Direct Lay out and design of Menus • Paper menus will be presented in these layouts

23. Types of Menus • 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

24. Sections of the menus • Hors – d‘oeuvres • Potage – (Soup) • Ouefs(Egg) • Farineaux(Rice and Pasta) • Poisson (Fish) • Entrée • Sorbet • Releve • Roti (Roast) • Legumes (vegetables) • Salades(salads) • Buffet Froid (cold buffet) • Entremets (sweet) • Savoureux (savory) • Fromage (cheese) • Dessert (fresh fruit) • Beverages

25. Types of beverages

26. Wine • Wine is an alcoholic drink which is made out from fermented grapes. • Still Wine(Table Wine) :- The most popular category and this mainly comprises of 3 sections. • 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 :- Contains more than 14 % of alcohol . • Port • Sherry • Madeira • Marsala • Ice wine • Vermouth

27. Wine Contd. Tips when preparing a good wine list • Aromatized Wine:- Herbs , spices and roots are added along with flavors . • Vermouth • Sangria • Wine coolers • Maiwine • Organic Wine :- Grapes which are used to make organic wine were grown in organic farms excluding artificial chemicals . • De alcoholised and low alcohol wine :- Contains low percentages of alcohol • Sparkling Wine :- Contains a significant ammount of carbon dioxide and it will  result from natural fermentation. • Champaigne • 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

28. Matching Food with wine