Lozano, Paula Marie B.

BSHMBLOCKC Fundamentals in Lodging Operations

1. What is the difference between an executive chef and a cook?

Chefs are directly involved with decisions; managers and executive chefs value their
input. Often, chefs have management duties in the kitchen, supervising sections in the
kitchen as well as other chefs. a chef is an individual who is trained to understand flavors,
cooking techniques, create recipes from scratch with fresh ingredients, and have a high
level of responsibility within a kitchen. A cook is an individual who follows established
recipes to prepare food.
2. What is intoxication?
Intoxication is a state in which a person has consumed enough alcohol or drugs
that their mood and physical and mental abilities are noticeably affected. For
example, a person has reached the point of alcohol intoxication when the alcohol
produces mental or physical impairments, such as slurred speech, difficulty
walking, or disorientation.1
In addition to observable symptoms, intoxication is also distinguishable through
tests, such as a breathalyzer or blood test.the condition of having physical or
mental control markedly diminished by the effects of alcohol or drugs. drank to
the point of intoxication. cocaine intoxication. a strong excitement or elation
3. How would you handle an intoxicated guest?
Let’s face it—working in the hospitality industry means dealing with the occasional
intoxicated guest. As a hotelier, you need to be prepared to handle such a situation in a
professional and polite manner.
Staying calm is crucial. Don’t argue with the drunk guest, don’t call them out on being
drunk, and don’t embarrass them in front of other guests or employees. Pretend like you
don’t notice that this person is drunk and handle him or her as you would any other guest.
Invite the individual to an area away from other patrons where you can talk. Politely, but
firmly, encourage the guest to go back to his room.
While handling an intoxicated guest, have security personnel available nearby to
intervene if needed. Don’t have them with you while talking to the guest. That can be
intimidating (and not a great customer-service approach).
If you make the decision to evict the guest due to disturbance, keep in mind that your
property may still be responsible for the guest’s safety. In the 38 states with dram shop
laws, an establishment can be held liable for resulting injuries if they sell or serve alcohol
to a visibly intoxicated guest. Therefore, call a taxi, get a company shuttle to drive the
guest home, or have them call a friend or family member to pick them up.
If the guest will give you their car keys, take them and store them somewhere safe, or
instruct the valet not to retrieve the car. If the guest decides to drive anyway, call 911.
4. Why food safety and sanitation is important in the food industry?
The correct practice of food safety and sanitation can greatly improve efficiency, keep
productivity up, workers safe and consumer confidence high, as well as meeting or
surpassing standards and thus avoiding untoward incidents such as having not only non-
compliance fines or a potential shutdown. Foodborne diseases can be costly and
dangerous for the consumer and the provider. We work to prevent these consequences
with proper food safety measures and training. These policies are important because they
protect everyone involved, from your stakeholders to those enjoying the meal.
5. What are the main job/task of the Director of Food and Beverage.
Food & Beverage Director directs and oversees all aspects of the organization's food and
beverage planning and service, with duties to include menu planning and costs,
preparation and presentation of food and drinks, and adherence to quality and safety
standards. Plans, coordinates, and oversees special events.