Answer 1: Managers and F&B workers in restaurants have many other responsibilities than

serving customers. Some of them are:

 Ordering and stocking Supplies: One of the primary responsibilities of a restaurant

manager or F&B worker is to place orders and stock shelves on a regular basis so that
the establishment always has enough food and drink to satisfy customers. As such, it
may be necessary to interact with suppliers, negotiate costs, and monitor delivery
times.

 Menu Planning and Development: Creating a customer-friendly and cost-effective

menu is a top priority for any restaurant's management and front-of-house (F&B)
staff. Finding new recipes, trying out different meals, and thinking of interesting ways
to present food are all part of this process.

 Cost Control : Profitability relies on restaurant managers and F&B employees keeping
costs low and under control. Keeping an eye on things like food and drink
expenditures, waste, and labour costs may be necessary.

 Customer Service: Customer service is essential to the success of any restaurant.

Managers and food and beverage workers in eating establishments are responsible for
making sure their patrons are satisfied with their meals and the service they receive.
The process may include listening to and responding to customer feedback, providing
personnel with necessary training, and checking in on overall customer happiness.

Answer 2 : In general, a hotel's Food and Beverage Department oversees the procurement,
storage, preparation, and distribution of food and drink for guests staying at the property,
while the Food and Beverage Service Department is responsible for providing these services,
as well as any others that may be required, to hotel visitors regardless of whether they are
staying at the property. It is the responsibility of this division to ensure that the restaurant's
cuisine and service are of high quality.

The major positions in the F&B department are as follows:

1. Executive Chef : The Executive Chef is in charge of all aspects of the kitchen, from
menu planning and execution to the hiring, training, and monitoring of all kitchen
employees, as well as the ordering and purchasing of all food and beverage supplies.

2. Sous Chef : The Sous Chef works closely with the Executive Chef to assist with all
aspects of running the kitchen, from creating and executing menu plans to supervising
the kitchen staff and placing orders for supplies.

3. Chef de Partie : The Chef de Partie oversees a particular station in the kitchen, such as
the meat station, vegetable station, or pastry station, among others.

4. Commis Chef : The Commis Chef works alongside the Chef de Partie to oversee a
designated portion of the kitchen.

5. Kitchen Porter : The Kitchen Porter's duties include general upkeep of the kitchen,
including trash removal and dishwashing.

6. Restaurant Manager : The Restaurant Manager is in charge of the day-to-day

operations of all of the hotel's dining establishments, from hiring and supervising all
restaurant workers to creating and executing strategic menu planning and placing all
necessary orders for food and drink.

7. Assistant Restaurant Manager: The Assistant Restaurant Manager works under the
supervision of the Restaurant Manager and is responsible for assisting with the
management of the hotel's dining establishments. This includes the supervision of the
restaurant staff, the creation and execution of menu plans, and the ordering and
purchasing of food and beverage supplies.

8. Head waiter/waitress : The Head Waiter or Head Waitress is in charge of managing

the wait staff, including delegating work, instructing new hires, and handling client
complaints.
 9. Waiter/waitress : The waiter/waitress' primary responsibilities include taking orders
from patrons, delivering their meals and drinks, and maintaining a high level of
service at all times.

10. Bar manager : The Bar manager oversees the day-to-day operations of the hotel's bars,
including the hiring and training of bartenders, the creation and execution of bar
menus, and the ordering and purchasing of both alcoholic and non-alcoholic
beverages.

11. Assistant bar manager: The Assistant bar manager works under the direction of the
Bar manager to assist with the day-to-day operations of the hotel's bars. This includes
overseeing the bartenders under their charge, creating and implementing bar menus,
and placing orders for all alcoholic and non-alcoholic drinks.

12. Barista: The Barista is in charge of making all of the coffees, teas, and juices that the
café serves.

13. Cleaner: The Cleaner is accountable for all aspects of cleaning and maintenance in the
food and beverage outlets, including but not limited to the cleaning of dishes, the
mopping of floors and surfaces, and the removal of trash.

The top 5 four or five-star hotels in the city of Toronto are:

1. The Ritz-Carlton, Toronto : In the heart of Toronto's business area, you'll find the
luxurious Ritz-Carlton. There are many high-quality restaurants and a spa in the hotel.
To top it all off, the Ritz-Carlton Toronto has the only rooftop infinity pool in the
entire city.

2. The Hazelton Hotel: The Hazelton Hotel is a luxury 5-star establishment found in the
fashionable Yorkville area of Toronto. The hotel offers first-class lodgings, an
excellent restaurant, an excellent spa, and a heated indoor pool.
 3. The Shangri-La Hotel, Toronto : Toronto's downtown is home to the luxurious
Shangri-La Hotel, a 5-star establishment. The hotel has first-rate rooms, an excellent
restaurant, an indoor pool, and cutting-edge spa and workout facilities.

4. The Four Seasons Hotel Toronto : Located in the fashionable Yorkville district, the
Four Seasons Hotel Toronto is a top-tier establishment. The hotel offers first-class
lodgings, an excellent restaurant, an excellent spa, and a heated indoor pool.

5. The Windsor Arms Hotel: There is a luxurious 5-star hotel right in the middle of the
city, and its name is the Windsor Arms. Luxurious rooms, excellent restaurants, an
indoor pool, a modern fitness centre, and an impressive art collection are just some of
the amenities guests can enjoy at this hotel.

Answer 3: There are typically seven distinct categories of service offered in the food and
drink areas of full-service hotels.

1. American Service: Guests at an American restaurant help themselves from serving

platters or bowls, as is customary in this form of service. The breakfast and brunch
meal times are the most common usages of this service.

2. French Service : French service, also called silver service, is a more formal dining
experience in which the wait staff plates the meal in the kitchen and brings it to the
table. Service like this is commonly employed during the evening meal.

3. Russian Service : The food is not plated in the kitchen, but otherwise, Russian service
is very comparable to French service. Instead, it is presented to guests at the table on
huge platters or trays. Dinner is the most common time for this service to be used.

4. English Service: Unlike in French service, food is not plated in the kitchen when
providing English service. In its place, wait staff bring it to the table on enormous
platters or trays and serve it to the diners. In most cases, dinner service will be
provided.
 5. Plate Service : Plate service is a more relaxed dining experience in which wait staff
brings each diner their own plate of food. This style of service is commonly employed
for all three meals of the day.

6. Tray Service: It's similar to plate service, however the wait staff will bring the meal to
the table on trays. Meals like breakfast, lunch, and dinner are frequently served in this
fashion.

7. Buffet Service: Buffet service is a less formal dining option in which visitors help
themselves to food laid out on a table. You'll frequently see this employed for the
three main meals of the day: breakfast, lunch, and dinner.

Answer 4 : Numerous dining options are available in the market, Out of these Fast Food,
casual dining, and fine dining are the three most frequented categories.

1. Fast Food : The fast and cheap service is a trademark of fast food establishments. The
world's two most popular fast food chains are McDonald's and Burger King. Many
fast food establishments just provide a few items on the menu and don't serve
customers at their tables.

2. Casual dining : In terms of speed of service, casual eating establishments are

comparable to fast food joints, but their menus and service styles tend to be more
varied and wide. Costs at casual dining establishments are often lower than those at
more upscale ones. The Keg, Swiss Chalet, and Boston Pizza are among the best fast
casual eateries in the city of Toronto.

3. Fine dining: Fine dining establishments are those that offer a wide variety of dishes,
provide attentive table service, and have a sophisticated atmosphere. The average cost
of a meal in a fine dining establishment is more than that at a casual or fast food
establishment. Toronto is home to some of the world's finest eating establishments,
including Momofuku, One, and Canoe.
References

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training in hotel bussines. Academy, (2 (53)), 18-19.

Riley, M. (2005). Food and beverage management: A review of change. International Journal
of Contemporary Hospitality Management.

Gomes, C. C. B., Lemos, G. F. C., Silva, M. C., Hora, I. M. C., & Cruz, A. G. (2014).
Training of food handlers in a hotel: Tool for promotion of the food safety. Journal of Food
Safety, 34(3), 218-223.