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F-B-SERVICE

F-B-SERVICE

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Published by Sumit Pandey

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Published by: Sumit Pandey on May 22, 2013
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09/18/2014

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F & B SERVICE RUANG LINGKUP PEKERJAAN
 
 
Hotel
 
Catering
 
Kapal pesiar
 
Restoran-restoran di luar hotel
 
Rumah sakit
 
Industri
RUANG LINGKUP PEKERJAAN F & B DEPARTMENT
 
 
Restaurant
 
Room service
 
Banquet
 
Bar
 
Kitchen
 
Steward
PERSONNEL YANG MENANGANI F & B
 RESTAURANT
 
F & B Manager
 
Restaurant Manager
 
Head Waiter
 
Captain
 
Waiter/ess
 
BusboyKITCHEN
 
F & B Manager
 
Executive Chef 
 
Sous Chef 
 
1
st
cook
 
2
nd
cook
 
Self Cook
 
Cook HelperBAR
 
F & B Manager
 
Bar Manager
 
Head Bartender
 
Bar Captain
 
Bartender/ess
 
BarboyBANQUET
 
F & B Manager
 
 
Asst. F & B Manager
 
Banquet Manager
 
Banquet Head Waiter
 
Banquet Captain
 
Banquet Waiter
 
Banquet Bushboy
TIPE BAR
 
 
Service Bar
 
Bar yang terletak di back of the house, hanya melayani pemesanan dari kamar hotel melalui RoomService.
 
Public Bar/Front BarBar yang terlihat oleh tamu:Bar in the Restaurant, Discotheque Bar, Night Club Bar, Snack Bar.
HUBUNGAN BAR DENGAN COST CONTROL
 
 
Standard drink size/portion.
 
Standard drink cost.
 
Standard Glassware.
 
Standard parstock/inventory.
LAYOUT BANQUET
 
 
U Shape
 
Comb Style
 
Classroom
 
Theatre Style
 
T Shape
 
E Shape
DESIGN BAR AND LAYOUT
 There are factors which should be given prime consideration when one has to plan a bar or setup abar foe a particular function:
 
Area
The bar staff’s must be given sufficient area or space in which to work and move about. There should
be a minimal of 1 meter (3 feet) from the back bar counter to the storage.
 
Layout
Everything should be easily to hand so that the bar staff doesn’t have to move about more than
necessary to give a quick and efficient service.
 
Plumbing and power
It’s essential to have hot/cold water for washing glass, power for refrigerator/ice ma
king machine.
 
Storage
 
Adequate storage must be provided in the form of shelves cupboard and racks, for all stock requiredand equipment listed.
 
Safety and hygiene
 
Site of the bar (location)A major factors is the sitting of the bar. The position should be choosen so that the bar has thegreatest possible number of sales.
KLASIFIKASI MINUMAN
 
 
Beverage
 
Non Alcoholic Beverage
 
Alcoholic Beverage
 
Non Alcoholic Beverage
 
Type
 
Natural Mineral Water (Perrier, Evian, Equil, Victoria, Aqua)
 
Artificial Mineral Water (coca cola, tonic water, ginger ale)
 
Juice
 
Squash
 
Crush
 
Syrup
 
Food drink
 
Function
 
Stimulating
 
Refreshing
 
Nourishing
 
Alcoholic Beverage
 
Beer
 
Type
 
Ale
 
Stout
 
Porter
 
Lager
 
Shandy
 
Color
 
Blonde
 
Dark
 
Container
 
Bottled
 
Draft
 
Can
 
Spirit
 
Dry Spirit
 
Brandy
 
Whisky
 
Gin
 
Rum
 
Vodka
 
Tequila
 
Aquavit

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