Introduction to Food and Beverage Management

1. The food service operation/cycle. Complete the boxes.

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2. Phases of the F&B service cycle. The stages (boxes on the left) are in the correct
order. Match a description (on the right) to a phase.
PHASE

DESCRIPTION

(a) Consumer and

market

(eg) Target the consumer needs and market potential. (a)

(b) Formulation of
policy

Knowledge of the operational and management requirements

for the food production. Together with the management and
staffing needs in order to meet the requirement of the operation.

(c) Interpretation of
demand
(d) Planning and
design of facilities
(e) Provisioning

(f) Production and

service

(g) Control of costs

and revenues
(h) Monitoring of
consumer satisfaction

.. required for the food and beverage operations and the

plant and equipment required.
.. to continually check on the extent to which the operation
is meeting customer needs and achieving customer satisfaction.
.. for food and beverage and other purchasing requirements
to meet the needs of the food production, beverage provision
and the service methods being used.
.. and design of facilities required for the food and
beverage operations and the plant, equipment required.
.. : guide the choice of operational methods that will be
used.
.. such as labor and overheads, associated with the
operation of food production, beverage provision and other
services, and the control or revenue.

3. Performance measure. How can performance be measured in food service

operations?
Five Performance measure variables
1.
2.
3.
4.
5.

Seat turnover
..
..
.
.
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4. What are the sectors of the food service industry? (eg. restaurant)
5. Sectors of the food service industry. Complete the descriptions below.
Sector

Description of the food service operation

1. Hotel, motel and other

tourist accommodation

(eg) Provision of food and drink together with

accommodation service

2. Restaurants including
conventional and specialist
operations

Provision of food and drink, generally at . price

with ..levels of service

3. Popular catering including

cafs, pizza, grills and steak
house

Provision of food and drink generally at

4. Fast food including

McDonalds and Burger King,
KFC etc.

Provision of and drink in a highly specialized .,

characterized by labor costs and vast customer
.

5. Takeaway including ethnic,

snacks, fish and chips,
sandwich bars

.. provision of food and drink

6. Outdoor catering (ODC)

(or off-premises catering or
event catering)

Provision of food and drink away ..; suppliers

usually associated with

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6. Classification of food and beverage operations. Complete the diagram with

more examples.

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7. Ownerships of F&B operations Complete the descriptions below.

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8. Popular F&B services Complete the descriptions below.

Service

Description

1. First Class

Offering a high level of . Often associated with ..

2. Ethnic

Establishments tending to .

3. Themed

With a concept for example and overall 'feel' of the restaurant.

4. Bistro, Brasserie

Normally serving ..

5. Coffee shop or caf

A small social gathering place which sells

6. Cafeteria

Primarily self-service with customer choosing .

7. Fast Food Outlet

Meeting the needs of ..

8. Wine bars

A typical feature of many wine bars is ..

9. F&B outlets in hotels. Complete the list of possible outlets below.

1. Employee dining
2.
3.
4.
5.
6.
7.

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10. Food production methods. Complete the descriptions below.

Method

Description

1) Conventional

Term used to describe production utilizing .

2) Convenience

Method of production utilizing mainly ..

3) Cook-chill

Food production storage and regeneration method utilizing .

4) Cook-freeze

Production, storage and regeneration method utilizing ..

5) Sous-vide

Method of production, storage and regeneration utilizing .

Next, complete the table with the correct method of cooking.

Method

Explanation

1. Baking

Cooked in dry heat, in the oven

2. ?????

Dipping the food in to boiling water or oil for a short time

3. ?????

Cooked in a boiling or rapidly simmering liquid

4. ?????

Browned in small amount of fat, then cooked slowly in a small

amount

5. ?????

Cooked by direct heat from above or below

6. ?????

Cooked in fat or oil

7. ?????

Cooked in enough fat to cover the food

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8. ?????

Cooked grill, over direct heat

9. ?????

Cooked in a liquid, just below boiling point (simmering)

10. ?????

Cooked uncovered, usually by in oven by dry heat

11. ?????

Browned or cooked in a small amount hot fat or oil

12. ?????

Cooked in steam with or without pressure

13. ?????

Simmering slowly in enough liquid to cover the food

11. Service sequence. Put the stages below in the correct order.
1. Preparation for service

Dishwashing

Billing

Serving of food

Greeting and seating/ directing

Taking booking

Clearing following service

Dealing with payment

Serving beverages

Taking food and beverage orders

Clearing during service

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12. Service methods. Match each description to a service method.

Specialized service ; table service ; single point service ; self service ; assisted service
1. ..service: the customer is served at a laid table. This type of service, which includes plated service or
silver service, is found in many types of restaurant, cafes and in banqueting.
2. service: the customer is required to help him or herself from a buffet or counter. This type of
service can be found in cafeterias and canteens.
3. service: the customer is served part of the meal at a table and is required to obtain part through
self-service from some form of display or buffet. This type of service is found in carvery type operations
and may also be used for functions.
4. service: the customer orders, pays and receives the food and beverage, for instance at a counter,
at a bar in licensed premises, in a fast food operation or at a vending machine.
5. service (or service in situ): the food and drink is taken to where the customer is. This includes tray
service in hospitals or aircraft, trolley service, home delivery, lounge and room service.

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13.

Single Point service. Complete the table with the correct term.

Service of customers at single point consumed on premises or taken away

1) Takeaway

Customer orders and is served from single point, at a counter, hatch or

snack stand; customer consumes off the premises; some takeaway
establishments provide dining area

2) ????

Form of takeaway where customer drives vehicle past order, payment and
collection points

3) ????

Commonly used nowadays to describe type of establishment offering

limited range menu, fast service with dining area, and takeaway facility

4) ????

Provision of food service and beverage service by means of automatic

retailing

5) ????

Outstation used to provide service for peak demand or in specific location;

may be open for customers to order and served, or used for dispensing to
staff only

6) ????

Customers may either order and eat or buy from a number of counters and
eat in separate eating area, or takeaway

7) ????

Term used to describe order, service and payment point and consumption
area in licensed premises

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