Professional Documents
Culture Documents
Service Managemet
Contents
I. Food and Beverage
operation:types,classification,types of
Catering,Organisational chart, Duties of F&B
staff.
1. Transport catering
2. Clubs
3. Industrial(contract)
4. Private welfare
Cost provision in restricted
market
1. Industrial catering
2. Schools
3. Universities & colleges
4. Hospitals
5. The forces
6. Prisons
7. Industrial (own
catering)
Types of Catering Operations
Commercial Operations
Welfare Operations
Commercial Operations
Target is to increase the profit so they
provide luxury decoration, comfort to their
guest.
In Pubs Bartenders
produces exclusive
cocktails and great
sommelier to keep the
wine glass full.
Bars
Bar is the specialized
counter where drinks are
served.
Bar normally served
alcoholic beverages such as
beer,liquer,wines,rum.
Bar provide long stools or
chairs for the patrons along
with table or raised counter.
A light music runs in bar
which gives best satisfaction
to the guests.
Family style Restaurant
Family style restaurants
are restaurants that have a
fixed menu and fixed price,
usually with diners seated
at a communal table such
as on bench seats.
More common in the 19th
and early 20th century,
they can still be found in
rural communities, or as
theme restaurants, or in
vacation lodges.
Coffeehouses
Coffeehouse are casual
restaurants without table
service that emphasize coffee
and other beverages.
Typically a limited selection
of cold foods such as pastries
and perhaps sandwiches are
offered as well.
Their distinguishing feature is
that they allow patrons to
relax and socialize on their
premises for long periods of
time without pressure to
leave promptly after eating,
and are thus frequently
chosen as sites for meetings.
Destination restaurants
A destination
restaurant is one that
has a strong enough
appeal to draw
customers from
beyond its community.
Casual Restaurant
A casual dining restaurant is a
restaurant that serves
moderately-priced food in a
casual atmosphere. Except for
buffet-style restaurants,
casual dining restaurants
typically provide table service.
Casual dining comprises a
market segment between fast
food establishments and fine
dining restaurants.
Passengers of Airline:
a. Executive class
b. Economic Class
c. Business class
Executive Class
a) A-la-Carte food is
served with limited
choice.
b) Silver service has been
done.
c) Proper Cover spread
with cutlery, crockery
and glassware.
d) Separate service for
vegetarian and Non
vegetarian.
Economic Class
Table-d-Hote menu
offered with limited
choices.
Vegetarian and Non-
Vegetarian food served
separately.
Food served in a simple
plastic sheets.
Plastic forks, spoons
and thermocol cups for
tea coffee are given.
Cruise Catering
Cruise catering is one of the
most luxurious catering
People have enough time in
journey.
The food which served is fixed
with a little choice.
Furniture is firmly fixed in the
floor to prevent sliding and
wobbling.
Food items is stocked in the
store and prepare during the
journey.
Production area is somewhat
different so gas fuel is used as
little as possible.
Welfare Catering
This kind of catering
collect a number of
people.
Langar,Mela,Yatras
concerned.
A number of people
participate and take
meal.
Provide self
Satisfaction
Retail Store Catering
Provision of food and
drink as an adjunct to
retail provision.
Provide meal and
drink both
A-la-Carte food has
been served.
Hierarchy of Food & Beverage
Department
Duties and
responsibilities
of
F & B Manager
1. Ensuring that the required
profit margins are achieved for
each food & beverage service
area, in each financial period.
2. Updating & compiling new wine
lists according to availability of
stock, current trends &
customer needs.
3. Compiling, in liaison with the
kitchen, menus for the various
food service areas & for special
occasions.
4. The purchasing of all materials,
both food & drink.
5. Ensuring that the quality in relation
to the price paid is maintained.
6. Determining portion size in relation
to selling price.
7. Departmental training &
promotions, plus the maintenance
of the highest professional
standards.
8. Employing & dismissing staff.
9. Holding regular meetings with
section heads to ensure all areas
are working effectively, efficiently
& are well coordinated.
Duties &
responsibility
of
Restaurant
Manager
1. Operation of dining
rooms.
2. Helps in hiring, training,
scheduling of staffs.
3. Maintains service
standards.
4. Briefings.
5. Service supervision.
6. Handles guest
complaints.
7. Helps in menu planning,
cost control and sales
8. Carries out management policies in the
department…
9. He also meets guests and handles problems and
complaints.
10. He directs personnel, plans and forecasts.
11. He coordinate with executive chef, chief
cashier, sales manager and the maintenance
and security departments.
Attributes
of
F & B staff
Steward
1. A professional & hygienic
appearance.
(How you look & the first
impressions you create)
2. Knowledge of food &
beverages & technical
ability.
3. Punctuality
4. Local knowledge
5. Personality
6. Attitude to the customer
7. Memory
8. Honesty
9. Loyalty
10. Conduct
11. Sales ability
12. Sense of urgency
13. Customer
satisfaction
14. Complaints
15. Contribution to the
team
Layout of Coffee shop
Layout of Fast food
restaurant
Layout of Specialty restaurant
Layout of Banquets
Menu Planning
Menu
Menu is primarily a selling aid.
The word ‘ menu ‘dates back to
eighteenth century, although
the
custom of making a list of the
courses for a meal is
much older. The bill of fare was
originally very large &
was placed at the end of table for
everyone to
read. As the time progressed the
menu became
smaller in size & a no. of copies
were made which
allowed individuals to read their
own copy.
Types of Menu
1. Table d'hôte
2. A-La-Carte
3. Carte-de-jour
4. Plate-de-jour
Table d'hôte
3). Balance
Strike a right balance between light and
heavy dishes.
Vary the sequence of preparation of each
course.
Change the seasoning, flavouring and
presentation.
4). Food Value.
Use commodities and method of cooking, which
will preserve the natural nutritive properties of
raw materials and be balanced.
5). Colour
Avoid either clashes of colour or repetition of
similar colour.
6). Language
The menu should be written all in French or all
in English and should be easily understood by
customer.
Ensure proper spellings, correct terms, proper
Aspects of Menu Planning
Guestronomic Aspect
A menu should be planned as a whole and
as an entity in itself. Utmost care should be
taken to avoid a succession of independent
and unrelated courses. For this, there
should be an overall balance with no
repetition of colour, ingredients, texture,
words, shapes, consistency, cooking
methods, etc.
Economic Aspect
The cost of a menu should be in relation to
the selling price. Food costs should be
maintained at a stipulated level to
maximize profits.
Practical Aspect
The type of kitchen and service area, its
staff, equipment and size must be
considered while planning menus. The meal,
supplies available and customers catered to
are the other factors to be borne in mind.
Factors to be
considered while
planning a Menu
1. The type of menu
2. The kind of meal
3. Type of customers
4. The capability of kitchen staff
5. Style of presentation and garnish
6. Stipulated price
7. Season
8. Supplies
9. Balance
Avoid repeating of words when writing the
menu.
Colours should not be repeated.
Menus should start with light dishes,
progress to more substantial items and
finish with a light course.
Texture should be different.
Sauces should vary.
Garnishes using traditional names must
be correct.
Ingredients must be maintained or balanced
specially on the table d'hôte menus.
Nutritional requirements of persons engaged
in light or heavy work must also be
considered.
Colour is the most important factor
considered in presentation of food. Artificial
colours, if used, must be in moderation.
Colourful garnishes improve the appearance
of drab-looking food.
Wordings are of utmost importance in the
preparation of a menu.
Advantage
Dishes look good; skill of service- waiters
Uses
At functions and private parties, limited use.