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    Food and-beverage-service-management Food and-beverage-service-management Presentation Transcript

    • Food and BeverageService Managemet
    • ContentsI. Food and Beverage operation:types,classification,types of Catering,Organisational chart, Duties of F&B staff.II. Layout of Food Service Area.III. Types of Services.IV. Menu: types, French classical, Menu Planning.
    • General market (non competitive market)1. Hotels/ restaurants2. Popular catering3. Retail stores4. Banqueting/ conferences/ exhibition5. Leisure catering6. Motorway service station7. Pubs & Wine bar8. O.D.C
    • Classification ofF & b service industry
    • Restricted market (competitive market)1. Transport catering2. Clubs3. Industrial(contract)4. Private welfare
    • Cost provision in restricted market1. Industrial catering2. Schools3. Universities & colleges4. Hospitals5. The forces6. Prisons7. Industrial (own catering)
    • Types of Catering Operations Commercial Operations Industrial or Non Commercial Operations Welfare Operations
    • Commercial Operations Target is to increase the profit so they provide luxury decoration, comfort to their guest. Ex:Hotels, Restaurant, Café
    • Non-Commercial Operations To fulfill need of the people then earn profit. Ex: School, colleges, hospitals, hostel
    • Welfare Operation To help the others ,this kind of operation do the social work run by help of government as well as donation of people. Ex :Dharamshala, Anath-ashram
    • Sectors of F & b industry1. Hotels 10. Discothèque2. Restaurants 11. Nightclub3. Ethnic restaurant 12. Pub4. Coffee shop 13. Bar5. Specialty Restaurant 14. Family style6. Banquet 15. Destination restaurant…7. Cafeteria 16. Casual restaurants8. Snack Bars 17. Cafes9. Bistros 18. Coffee houses
    • Hotels Commercial Sector of food and Beverage provide luxury services. Accommodation ,Food and Beverage,Laundry,sw imming pool, transport, conve ction hall, internet etc.
    • Restaurants Provide food and Beverage services and some entertainment facilities. Discotheque, Tennis court. Caters for families, travelers and Holiday Makers. Décor of such restaurants feature higher quality materials with an eye towards the "atmosphere" desired by the restaurateur.
    • Ethnic Restaurants Indian, Oriental, Asian, Spanish, Greek, Italian are just some of many types of ethnic Restaurants Offer many of the standard dishes which are now appearing within a range of other menu types.
    • Coffee Shop Coffee shop is a part of the Hotel. Run 24 Hours. Pre-plated service has been done. Offered some snacks along with coffee. They Change their Menu 4 times in a day. Used separate menu for Breakfast, Lunch, Eveni ng Tea, Dinner.
    • Specialty Restaurant It’s entire atmosphere decor are similar to a particular type of food or theme. restaurants are full service restaurants with specific dedicated meal courses. As in Rajasthan specialty restaurant the food served to dance their local cultural song and also used same kind of dress to welcome the guest.
    • Banquet Banquet is a place where any occasion to be celebrate They are Formal, Informal ,Semi Formal. They provide a room for meal and drinks. They are specially used in marriages, conference s or small group meetings. Self service is used in the Banquet.
    • Cafeteria Primary self service with customer choosing selection from a counter in varying design and layouts. Typically, a patron takes a tray and pushes it along a track in front of the counter. Originally develop from industrial feeding market but now seen in variety of sectors.
    • Snacks Bars Informal Restaurants done quick service. Also have a counter for self Service. They are specialize in snacks, soda, ice creams etc.
    • Bistros Bistros are those restaurant which are located near the river. Smaller establishment with check tablecloths, bentwood chairs, clutterd décor and friendly informal staff. Offer honest basically robust cooking.
    • Discotheque Is a Bar which offered lite snacks along with some soft drinks. Is a place where men and women of younger age group go to relax by workouts. Fast dancing and loud music with psychedelic lights are it’s sufficient feature.
    • Nightclubs Normally open in Nights at Dinner, Dance and Celebrate. A Dispensing Bar always provided Decor is Lavish while service is elaborate.
    • Pubs The pubs are Famous for their expensive wines and Spirits and other alcoholic drink. 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. Casual dining restaurants usually have a full bar with separate bar staff, a larger beer menu and a limited wine menu. They are frequently, but not necessarily, part of a wider chain, particularly in the United States.
    • Café’s Café’s and coffee shops are informal restaurants offering a range of hot meals and made-to-order sandwiches. Cafés offer table service. Many cafés are open for breakfast and serve full hot breakfasts. In some areas cafés offer outdoor seating.
    • Types of Catering 1. Industrial catering 2. Off-Site catering 3. Club catering4. Transport catering (airline catering, railway catering, ship catering) 5. Welfare catering 6. Retail stores Catering 7. Restaurant Catering 8. O.D.C (Outdoor catering) 9. Leisure linked catering
    • Industrial Catering Similar to workers canteen, cafeteria. Purpose of industrial catering is to give refreshment to the workers. Large quantity of food produced in dinning room with limited choices. Meals, tea, snacks are provide time to time.
    • Off-Site Catering Marriages and Festival concerned. Temporary structure maintained. Food served in open air. Simple Buffet is maintained.
    • Club Cateringo Licensed Catering has been done.o Membership card is required to enter in the club.o Provision of food and drink in an environment dominated by licensing requirement.o Provide snacks,Bevreges and some fast food items.
    • Transport Catering Transport catering categorizes in three parts: Railway Catering Airline Catering Cruise Catering
    • Railway Catering• Glorious catering with fully A-la –Carte menu.• Pantry car used to take the orders.• Continental menu is used.• Gives little choice to the passengers.• Offered both Vegetarian and Non-Vegetarian food.
    • Airline Catering Special Branch of Catering where equipments as well as money is not distributed because all customers paying heavily for their flights.Passengers of Airline:a. Executive classb. Economic Classc. Business class
    • Executive Classa) 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 andresponsibilities ofF & 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 ofF & B staff
    • Steward1. A professional & hygienic appearance. (How you look & the first impressions you create)2. Knowledge of food & beverages & technical ability.3. Punctuality4. Local knowledge5. Personality6. Attitude to the customer7. Memory
    • 8. Honesty9. Loyalty10. Conduct11. Sales ability12. Sense of urgency13. Customer satisfaction14. Complaints15. Contribution to the team
    • Layout of Coffee shop
    • Layout of Fast food restaurant
    • Layout of Specialty restaurant
    • Layout of Banquets
    • Menu Planning
    • MenuMenu is primarily a selling aid.The word ‘ menu ‘dates back to eighteenth century, althoughthecustom of making a list of the courses for a meal ismuch older. The bill of fare was originally very large &was placed at the end of table for everyone toread. As the time progressed the menu becamesmaller in size & a no. of copies were made whichallowed individuals to read their own copy.
    • Types of Menu1. Table dhôte2. A-La-Carte3. Carte-de-jour4. Plate-de-jour
    • Table dhôte The menu has a fixed number of courses.  There is a limited choice within each course.  The selling price is fixed The food is usually available at a set time.
    • A La Carte The choices are generally more extensive. Each dishes are priced separately. There may be longer waiting times as some dishes are cooked and finished to order.
    • COMPILING OF MENUThere are number of considerations to bear in mind when compiling a menu.1) Type: Assess the type of meal Assess the type of kitchen and staff available in relation of equipment and skills. Assess the type of food service area and its capacity in relation to china, silver and glassware. Assess the skills of food service area staff and the number of courses to be served.
    • 2).Supplies Make a note of seasonal supplies. Ensure the local availability of supplies.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 AspectA menu should be planned as a whole andas an entity in itself. Utmost care should betaken to avoid a succession of independentand unrelated courses. For this, thereshould be an overall balance with norepetition of colour, ingredients, texture,words, shapes, consistency, cookingmethods, etc.
    • Economic AspectThe cost of a menu should be in relation tothe selling price. Food costs should bemaintained at a stipulated level tomaximize profits.
    • Practical AspectThe type of kitchen and service area, itsstaff, equipment and size must beconsidered while planning menus. The meal,supplies available and customers catered toare the other factors to be borne in mind.
    • Factors to beconsidered whileplanning a Menu
    • 1. The type of menu2. The kind of meal3. Type of customers4. The capability of kitchen staff5. Style of presentation and garnish6. Stipulated price7. Season8. 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 dhôte 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. Language must be easily understood. French menus may be accompanied with English translations. French wordings must have correct spellings and accents. Only one language should be used. The use of capital letters should be systematic.
    • FrenchClassical Menu
    • Hors-d’oeuvreIt includes salads, fish(lobster, smoked eel & prawns),meats (pates), canapés (foie gras, asparagus tips, tomato,gherkins) egg (poached, hard boiled )
    • Soup (potage)It includes all soups, both hot and cold…
    • Egg dishes (oeufs)There are a great number of egg dishes beyondthe usual omelettes but these have not retainedtheir popularity on the modern menu.
    • Pasta & rice (Farineaux)Includes all pasta and rice dishes. Can be referred toas farinaceous dishes.
    • Fish (Poisson) Fish dishes, both hot and cold. As fish is easily digested and helps to prepare to appetite for heavier courses that follow.
    • First meat course. Generally small, well garnished disheswhich come from the kitchen ready for service.Accompanied by a rich sauce or gravy. Potatoes andvegetable are not served in this course.
    • ReleveThis refers to main roasts or other larger jointsmeats, which would be served together with potatoesand vegetables.
    • SorbetA rest between courses, where the dinner may obtaintheir second wind. It is usually iced water, flavored withappropriate wines and liqueurs. It is avoided after a coldentrée.
    • Roasts or RotiCourse consists of roasts poultry or game bird, like chicken, turkey, duck and quail.
    • Vegetables and LegumesAt this stage, the meal returns from heavy to light items.Single vegetables are served with sauces.
    • Salads (Salade)Refers to a small plate of salad that is taken aftera main course and is quite often a green saladand dressing.
    • Cold Buffet (Buffet froid)This course include a variety of cold meat andfish, cheese and egg items together with a rangeof salads and dressings..
    • Cheese (Fromage)Includes the range of cheese and variousaccompaniments, including breads, biscuits, celery,grapes and apples. This course can also refer to cheesebased dishes such as soufflés.
    • Sweets (Entrements)Refers to both hot and cold puddings.
    • Savoury (Savoureux)Sometimes simple savouries, such as Welish Rarebit orother items on toast, or in pastry, or savoury souffles,may be served in this stage.
    • Fruit (Dessert)Fresh fruits, nuts and sometimes candied fruits.
    • BeveragesRefers to coffee but now a days refer to a widerrange of beverages including teas, coffee,chocolate and proprietary beverages.
    • Types of Service
    • Types of Services1. Silver or English service2. Family Services3. Plated or American service4. French service or Butler service5. Russian service6. Gueridon service7. Bar counter8. Booth counter
    • Silver service or EnglishDescription  Presentation and service of food by staff from oval flat or dish from left.Uses  High class establishments, cruise liners, first class travel catering, and formal banquet.Advantage  Dishes look good; skill of service- waitersDis-advantage  Required skilled staff; costs are increased service is slow; and lots of dishes are utilised.
    • Family serviceDescription  Main courses are plated with vegetables placed in multi-portioned dishes for customers to help themselves. Sauces are offeredUses  Some functions, privet parties, clubs and institutions.  Staff requirements and skill are decreased. ItAdvantage is a time-savings; customers to help themselves. Sauces are offered.Dis-advantage  Service is impersonal, spillage may occur.
    • Plated or American serviceDescription  Service of pre-plated food from the kitchen  Less functions, privet parties, clubs andUses institutions.Advantage  Economy of equipment; speed and simplicity; saves labor; increase turnover; labor may be unskilled, hence it reduces cost.Dis-advantage  Kitchen time and labor are increased; appearance may be affected due to overcrowding of plates.
    • French Or Butler serviceDescription  Presentation and service of food by staffUses  High class establishment, royal functions and balls.Advantage  Personalized and good presentationDis-advantage  Skilled staff; increased costs; suitable for small gathering; possibility of unequal portioning
    • Russian serviceDescription  Table is laid with food for guests to help themselves.Uses  At functions and private parties, limited use.Advantage  Staff requirements and skill are decreased. It is a time-savings; customers to help themselves. Sauces are offeredDis-advantage  Service is impersonal, spillage may occur
    • Guerideon serviceDescription  Food is served from side table or trolley; may , include cooking, flambé, carving; preparation of salad/dressing, filleting.Uses  Specialty restaurant, high class establishment, and night clubs.  Help in merchandising; food is spectacular andAdvantage classy.Dis-advantage  Labour is expensive and skilled; time consuming; special equipment; portion control might be difficult
    • Bar CounterDescription  Service to customer at bar counter, seated on stools.  Bars and PubsUsesAdvantage  Quick service and personalizedDis-advantage  More pressure on staff; need to be effervescent.
    • Booth serviceDescription  Service to customer seated on long benches in booths, where food is served with either hand to guests seated but always facing them.Uses  Fast food and casual dining cafes.  Quick service, reasonably personalized.AdvantageDis-advantage  Very casual and in appropriate for fine dining
    • Thank You !------amaresh------ -----jha--------------- (Lecturer) @Vivekanand Institute of Hotel and tourism Management