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f&b 3.pptx
- 1. Food and Beverage Environment Lecturer:M.Dj Atoyeva
- 2. Theme: Food andBeverageServices - Organization The food and beverage service is part of the service- oriented hospitality sector. It can be a part of a large hotel or tourism business and it can also be run as an independent business. The members of the F&B Services team are required to perform a wide range of tasks which include preparation for service, greeting the guests, taking their orders, settling the bills, and performing various other tasks after the guests leave.
- 3. Food and BeverageServices in Hotel Most of the star-ranked hotels offer multiple F&B services in their hotels. They can be − Restaurant Lounge Coffee Shop Room Service Poolside Barbecue/Grill Service Banquet Service Bar Outside Catering Service
- 4. Food & BeverageService Manager The Food & Beverage Service Manager is responsible for − Ensuring profit margins are achieved in each financial period from each department of F&B service. Planning menus for various service areas in liaison with kitchen. Purchasing material and equipment for F&B Services department. Assistant Food & Beverage Service Manager The Assistant Food & Beverage Service Manager is aware of and is tuned to all the work the F&B Services Manager performs and carries out the same in the absence of his superior. Structure of F&B Services Department The F&B Services personnel are responsible to create the exact experience the guests wish for. The department consists of the following positions −
- 5. Food & BeverageService Manager
- 6. The Restaurant Managerlooks after the overall functioning of a restaurant. The responsibility of this staff member include − Managing the functions in the dining room Ordering material Stock-taking or inventory checking. Supervising, training, grooming, and evaluating the subordinates Preparing reports of staff and sales Managing budgets Handling daily sales and coordinating with cashiers Restaurant Manager
- 7. Room Service Manager TheRoom Service Manager is responsible for − Selecting, training, encouraging, and evaluating all junior employees Ensuring that cultural values and core standards of F&B department/establishment are met Controlling labor expenses through staffing, budgeting, and scheduling Handling guest complaints Providing special requests
- 8. Banquet Manager The BanquetManager is responsible for − Setting service standard for banquets Forecasting and allocating budgets for various types of events such as conferences, meetings, etc. Achieving food and beverage sales Controlling chinaware, cutlery, glassware, linen, and equipment Handling decorations and guest complaints Providing special requests Purchasing required stock by following appropriate requisition procedures Following up each function by receiving guest feedback and submitting it to F&B Manager Participating in departmental meetings Planning and pricing menu Training, grooming, and development of staff underneath
- 9. Bar Manager The BarManager is responsible for − Forecasting the daily flow of customers Allocating right number of staff according to customer influx Managing and monitoring bar inventory from store to bar Tracking all types of drink sales Allocating cleaning and tendering tasks
- 10. Food Safety Supervisor(FSS) A Food Safety Supervisor is a person who is trained to recognize and prevent risks associated with food handling in an F&B Services business. He holds an FSS certificate that needs to be no more than five years old. He is required in an F&B Services business so that he can train and supervise other staff about safe practices of handling food.
- 11. F&B Ancillary Departments Food and Beverage department relies upon the support of the following departments −
- 12. Kitchen Stewarding The KitchenStewarding department strives to ensure cleanliness, preparedness, and orderliness in the commercial kitchen so that the kitchen staff can work efficiently. It also ensures that all the tools and utensils required for a specific meal or cooking task are cleaned properly and are ready to go. The kitchen steward is a working link between the F&B Services and the commercial kitchen.
- 13. Dishwashing The Dishwashingdepartment is responsible for providing clean and dry supply of glassware, chinaware, and cutlery for bar, banquet, lounge, and restaurant service.
- 14. F&B Staff Attitudesand Competencies Each member of the F&B department hierarchy needs to have the following traits and skills − Knowledge Awareness of one’s responsibilities and roles, appropriate knowledge of food items, food and beverage pairing, etiquettes, and service styles is a great way to build confidence while serving the guests.
- 15. Appearance It creates thefirst impression on the guests. The F&B staff members must maintain personal hygiene, cleanliness, and professional appearance while being on duty. Attentiveness Attentiveness is paying sincere attention to details, memorizing the guests’ needs and fulfilling them timely with as much perfection as one can put in. Body Language The F&B Services staff needs to conduct themselves with very positive, energetic, and friendly gestures. Effective Communication It is very vital when it comes to talking with co-workers and guests. Clear and correct manner of communication using right language and tone can make the service workflow smooth. It can bring truly enhanced experience to the guests.
- 16. Punctuality TheF&B Services staff needs to know the value of time while serving the guests. Sincere time-keeping and sense of urgency helps to keep the service workflow smooth. Honesty and Integrity These two core values in any well-brought-up person are important for serving the guests in hospitality sector.
- 18. TASK FORPRACTICE: Prepare PPT Menu of Hotel restaurant,hot food type, Cold food type, Wine types, non-alcohol drinks types, Alcohol drinks types, Vegetarian food types, Sea food types