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THE F&B PROJECT
Food & Beverage Operations | CUL252 A
Instructor: Tim Budd
John. Ou 358433

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Table of Content
Concept And Food Menu………………………………………………………………………………………3
FOH Mis en Place…………………………………………………………………………………………………7
FOH Job Descriptions…………………………………………………………...10
Style(s) of Service………………………………………………………………...11
Organizational Flow Chart………………………………………………………13
Wine Selection…………………………………………………………………….14
Beer, Spirits and liqueurs……………………………………………………….16
Bar Organization………………………………………………………………….19
Bibliography ………………………………………………………………………23

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CONCEPT AND FOOD MENU
Concept Statement
The name of the food service restaurant, I would want it to be called Crown Steakhouse.
Where I want to placed my business establishment are the expecting International
Trump Hotel of Vancouver. They are located on West Georgia right across from
Shangri La and cross street Bute. It’s located at the heart of downtown, and
surrounded with busiest superior known brand retail store. The majority type of
clientele would be higher business class or tourists. This fitted the theme of my
restaurant. Our goal is to represent Vancouver in the Steakhouse chain. The tower is
expected to be finished in 2016. I would love to be a part of the top floor with the
outdoor garden space. The outdoor space would be a perfect area for my patio area
for my restaurant. I would want my establishment to have a fine dining experience and
atmosphere of welcoming and luxurious service. The decoration I want it to have a
sense of modern and luxury. I would want to use warm tone and dim lighting instead
of plain white day light. I would also want a lounge area with casual formal setting for
business gathering. Another section of the restaurant I would want to have a luxurious
romantic dining area for family and couples. Most likely a 3000-4000 square feet
operation and 1500-2000 square feet would probably be the kitchen space and bar for
the food service establishment. The hour of operation would be from 8am –
12midnight daily. All staff needs to dress appropriate and uniformed to show
profession and respectful.
Mission Statement
We want to represent Vancouver, when you think about steakhouse. We want to offer
you welcoming atmosphere and the most luxurious 5 stars culinary experience. We
want you to leave with a big smile telling all your friends you been to Crown
Steakhouse.

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FOH Mis en Place
Before Service MEP
 Exteriorandarea aroundthe establishmentmustbe cleaned,andorganized. Nosnow orleaves
aroundthe walkingarea.
 Signshouldbe visibleandable toreadby guest,usedlightif necessarytoenhance the guest
abilitytobe able to see the sign.
 All employeeswhoworkedatthe valetparkingmustwelcome guestandlookprofessional;
cleanand tidylooking,anddressedwithuniform
 Checkwindowsandentrance doorfordirtyspotsthat needto be cleanedandwiped
 Walkaround the establishmenttosee if anylightbulbburntoutand replacedthemrightaway
 Make sure lightisfullyturnedontofull brightnesswhenorganizingthe establishment,soyour
able to sightall the dirtyspotsand have a bettervisual abilitytodoyourprepwork.
 Checkinthe kitchendailymaintenance checklistsheet
 All silverwaresuchasknives,forks,andspoonsare wipedandorganized. Alsoplacedenough
suppliesineachstationandcategorizedthem.
 All dishes,flatware,linenandglasswareshouldbe wipedandairdriedtoshow spotlessand
sparkles. If theyare cracked or chippeddiscardthemrightaway.
 Checkall tablesforsturdyand wobble free. Replacedthe one that’snotinthe rightcondition.
 Salt,condimentsandpeppershouldbe keptinstationandmake sure theyare full andclean.
 Checktemperature andhumidity,itshouldbe 50 percenthumidityand70F temperature.
 Sweeporvacuumthe floorif necessarytomaintainwelcomingenvironment.
 All Service cart,tray stands,highchairsshouldbe cleanedandpolished.
 Setup tablesmake sure silverware,napkinsanddrinkglassesare placedatthe rightspot. Fork
shouldbe placedonthe leftwhile spoonandknife placedonthe right. The blade shouldalways
face inside,whichisthe leftside. Glassware shouldbe placedontopof the tipof yourknife.
 Coffee shouldbe preparedbeforeestablishmentopen,forearlycustomertopreventwaiting
time.
 Hot holdingandcoldholdingliquidshouldbe monitoredandchecked.
 Organizedwhomresponsible foreachtable area,accordingto the numberof staff workingand
scheduling.
 Have a small meetingtoannounce objectivesof the dayandspecial dutiesof the day. Explained
the special menutothe staff if available. Make sure all staff attendedandcalledoncall staff to
takeoverif staffsmissing.
 Checkingif the washroomisnice andtidy. Cleanedandwipedthemif theyare not.Tissue and
soap shouldbe reloadedif theyare empty.
 Opened upthe cashierandfill itwithchange and calculate the amountthatwas putin.
 Organizedthe menusandseparate themincategories
 Make sure all the coolers,fridge andfreezerare atthe righttemperature.
 Make sure all the bakedgoodsand butterare available forservice.

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 Fill upthe ice at the bar
 Setup the heateron the patioif necessary
 Foldthe napkinsbeforehandsoitwon’tbe inthe waywhenit’stoobusy.
 Make sure all serversdressedappropriateandhairtiedup
 Setup lightingto appropriate dimnessrightbefore establishmentopen
During Service MEP
 Exteriorandoutside surroundingshouldbe keptcleanedandorganized
 Make sure all tablesare clearedandutensils,napkinsandglassware are placed
 Fill upthe ice at the bar if empty
 Monitorthe temperature andhumidityandadjustif needed
 Checkwashroomevery2 hoursand schedule forcleaning. Alsoreloadthe tissueandsoapif
necessary.
 Organizedandmake sure the menusare cleanand spotless
 Reloadthe stationswithutensils,napkins, dishesandglassware
 Salt,condimentsandpepperare refilledandkeptfull
 Dirtyglassware,utensils,anddishesare placedatthe trayready to getwashed
 Checkand monitorthe hotand coldholdingliquidandtemperature.
 Airdriedand wipedoff the freshlywashedutensils,glassware anddishes
 Reloadandheatedthe breadand butter
 Foldmore napkinsif ran out
 Make sure nothingblockingthe passage
After Service MEP
 Calculate moneyinthe cashier
 Floorisvacuumed,sweptandmoped
 Washroomis cleanedandtissue andsoapare reloaded
 Organizedthe menusandseparate themincategories
 Salt,condimentsandpeppersare refilledandkeptfull
 Dirtyglassware,utensilsanddishesare washedandplacedbacktothe stations
 Throw outall the stuff that are indangerzone for over2 hours
 Dumpout all the ice andcoffee etc.andsanitizedthe whole bar
 Table are wipedandsanitized
 All Service cart,tray stands,highchairsare cleanedandreadyfornextservice day
 Meetingwiththe staff toimprovedservices,discusswhat’sbeengoingonandannounce
messagesthatneedtobe delivered.
 Do Stock countedandif certainingredientsare neededcall suppliers

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 CheckPOSsystemto forecastfuture service
 Countand splitall the tipsor notedandgivenoutendof the week
 Schedule shiftsif changesneedtobe made
 Throw outthe organics andgarbage
 Checkkitchendailymaintenance checklistsheet
 Countertopare all wipedandsanitized
 Stack up chairsat the patio
 Heatersand ac systemare turnedoff
 Leftovercashare eitherplacedinsafe ordepositatthe bank
 Lightsare all turnedoff and doorsare locked

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FOH Job Descriptions
Front of the house staffsplayimportantrolesinthe restaurant. Theyare as importantas the
back of the house staffs. Evenif youhave a goodcrew of chefsinthe restaurant,withoutprofessional
fronthouse staffsthe restaurantstill wouldn’tbe runningproperly. There are manypositionssuchas;
Managers,AssistantManagers/Supervisors,Servers/Waiters/Waitresses,Bartenders/Sommeliers,Bar
Backs, Hostesses,Bussersand ValetParkingAttendants.
Managers – managerplay the highestrole inthe restaurant,theyrepresentthemselvesasa leader
whenthe ownersnotthere. Theirdutiesare;schedulingsifts,dealingwithemergencyforstaffs,
overlookingthe restaurants,openingandclosing,depositingcash,finalizingandsortingouttips,
inventoriescheck,Theyfillupasall positionswhenneededandhandingoutpaycheques.
Hostesses –Hostessesare prettymuchthe firstof the few whoapproachesthe customersfirst. Their
dutiesare to take calls,schedule reservationsandwelcomeguest. Theyalsotake namesforwaitinglist
and directingthemtowaitingarea. Butmainlytheirdutieswere toleadgueststotheirtableswitha
welcomingattitude.
Bartenders – Bartendersare responsible tomake all drinkorderssuchas; cocktails,specialtydrinks
alcoholicornon-alcoholicbeverages. Theyare alsoresponsibletomonitorguestwhosatat the bar.
Theyare responsible forall glassware,wipingitdownandcleaningthem.
Servers– Serversare the one that spentthe mosttime withthe guestduringtheirexperience inthe
restaurants. Theyhave a huge impacton how theirexperience turnsout. Servershave manyduties,
such as; cleaningtables,settinguptables,takingorders,refillingwater,deliveringfoodandbeveragesto
the guests,receivinginformationfromguests,givingrecommendations,satisfyingguest’sconcerns,
droppingoff the bills. Theyalso have prepworksuchas; wipingdownutensils,foldingnapkinsorcloths,
organizingstations,andcommunicatingwithkitchenstaffs.
Bar backs – Bar backs are prettymuchbartenderassistant,theyusuallystockthe barwithliquor,ice and
glassware. Theyalsodothe garnishingforthe finishbeverages.
Supervisors –supervisorsactas the managerassistant,oreventakingovermanager’sdutieswhenthey
not present. Theyalsofill upall the missingpositionsatthe restaurant. Theysupervise all the
employeesinthe frontof the house andreportsstraightto the managers.
Bussers– Theyare waiters’helper,andtheyare basicallyintrainingtobe a server. Theirdutiesare;to
reloadthe stations,sometimesfill waterforguests,bringnapkinstocustomer,theycarrytrays,they
clearand setup tables,sometimestheymayalsohelpoutatthe bar; refill ice andorganize glassware.
Valetparkingattendants –Theyare the firstperson,whoapproachesthe guest. Theyopenthe car door
for the guest, whomaboutto walkoutof theircar. Theydrive theircar to the restaurantvaletparking

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lot. Theyreceive callsatthe endof the night,to drive the car right infrontof the restaurantand return
it to the guests.
Style of Service
Our style of service inmyfoodoperationwouldbe Americanstyle butmore leaningtoward
luxuriousside. Iwantmy gueststoenjoytheirexperience with5stars service. If the customerwas
comingto the locationwithcar. We will have ourpersonal valetattendantswaitingdownstairsatthe
lobbyof Trump hotel. Theywill openthe doorforthe guestandask themfor the setof keystotheir
vehicle. Theywillreceive aslipwithphone numberonitand a personal guestparkingno.toidentify
each guest. Whentheyneedtoobtainthe vehicle theycaneasilycall the numberonthe sliporuse
theirrestaurantmobile app. Thenthe hotel bell boywouldopenthe frontdoorforthe guestand there
wouldbe a hostessclose tothe elevatoraskingthe guestshow manypeople wouldaccommodatefor
the evening.The hostessatthe lobbywouldgive all the detailstothe hostessatthe restaurant. Sothey
can get everythingsetupbefore theyarrived. Whentheyreachthe top floor,the firstthingtheysee
wouldbe a rooftopgarden. It will take themroughlyaminor two to walkto the frontof the
restaurant,guestsare free tospendtime at the gardenas longas theywant,but the hostessat the
restaurantwouldcome outand ask themif theywanta little bitmore time before theyenterthe
establishment. Anyguestswhocome close tothe door,the hostesswouldopenthe doorforthemand
bringthemto the table. Theirpersonal serverwouldcome rightawaybefore evenbeingasked. The
serverwouldpourthema glassof water to start. Utensil wouldinclude breadknife,dinnerfork,salad
fork,dinnerknife,teaspoon,soupspoon. The serverthenwouldaskif theywantanybeveragesforthe
evening. If theywantwine,the sommelierwouldcome andassistantwith the wine sale andwould
bringthema wine glass. Thenafterthat the serverwouldgetthe busboytodrop off breadand butter
at the centerof the table. I wouldwantto place a remote control onthe side of the table,if guestneed
assistance. Tables have tobe scrapedand clearedbefore guestorderforthe night. The serverwould
remove the breadbasketandbreadplate and knife. Whenguestisreadytoorder,theycan simplyjust
pressthe service button. The serverwouldgetnotificationfromadevice thatvibrate andshow them
the tablesthat needassistance. Dishesare serve inorder,soups,appetizersandsaladwouldalwaysbe
servedfirstthanitwouldbe entrée andlastdessertsunless,guestshave theirownpreferences. Table
wouldbe clearaftereverycourse of the meal. Plateswouldbe clearwheneveryone dishesisempty,
and the utensilstoaccommodate the course wouldbe removedalso. The serverare responsible to
monitoreveryguests,we wanttoprovide ourguestwiththe rightservice withoutevenneedingtoask.
Water has tobe pouredwheneverthere’sasignof emptiness. Understandingthe guestsandknowing
the ingredientsof the dishesonthe menuare essential forourservers. The serversare trainedto
rememberthe menuandprovide the rightservice. We wantour guestto be confidentinour
establishmentanddon’thave tobe worriedabouteatingsomethingthattheycan’tconsume. When

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entrée are done,the serverwouldcome andclearedeverythingbeside the glassof waterand ask the
guestif theywantanythingelse forthe evening. If the guestwouldlike desserts,the serverwouldbring
thema dessertknife,cake forkwithplatestoshare if necessary. The bill will onlybe broughttothe
table,if the guestsask. We don’t wantour guestto have any feelingof un-welcomenessorthinkingthat
we want themto leave. Whenthe guestsaskforthe bill,the bill will be drop-off withacommentcard
and candiesinside the bill folder. The serverwouldnotstandandwatch the bill beingpaid. Whenthe
server,are readyto grab the bill folder,he orshe will askif the guesthave valetparking. If the guest
saysyes,thenthe serverwill notifythe hostessandhostesswillnotifythe valetattendant. Sotheycan
getthe car readyand park it at the frontof the hotel. Once guestwalkoutof the area of theirtable,the
hostesswill bringthe guesttothe elevatorandtell themitwasgreathavingthemandasks themto
come again soon. Once the guestswalkout,theycan grab the keyfromthe parkingattendant. They
can tip as theywish,butshouldneverbegorask.

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Organizational Flow Chart
Headwaiter
Moitre d’ hotel
Head Wine
Waiter
Station waiter
Chef de Rang
de Carre
Reception
Headhostesses
Wine waiter
Sommelier
Assistant
Station waiter
Demi-Chefde
Rang
HostessesApprentice
Waiter
Commis de
Rang
Busboy
Wine Manager
Bar Manager
Bar back
Valet Parking
manager
Valet
attendant

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Wine Selection
These are my menuitemsthatI’m going to pair with different varieties of wine. By using the Wine List
obtained in class, given by Chef Tim.

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For the Deep-FriedCalamari I wouldchoose the MissionHill Rieslingice wine. Ithinkthe sweetand
honeyedflavorof the wine will gowell withthe lemoninthe citrusponzusauce. Itsalsoa medium
bodiedwine,whichIthinkitgoeswell withthe heavinessof the dish.
For Clam CasinoI wouldchoose Selak’sSauvignonBlanc because it’samediumbodywine. The vegetal
and ripe greenedgedfruitflavorswouldmatchthe pepper,shallotsandgarlicflavor. Iwill alwayspair
seafooditemswithwhitewine. Italwaysenhance the flavorof seafood.
For Slow BraisedKobe Short Ribs I wouldchoose MontGras CabernetSauvignon because of the full
bodiedcharacteristicandthe moderate aciditythatbalance aciditylevelof the balsamicvinegar. Red
wine alsogoesreallywellwithredmeatandthe full bodiedwill balance outthe fatcontentof the dish.
The notesof mintand greenpepperwillgowell withthe herbsthatI’musingtomake the sauce.
For the Seared Ahi Tuna Salad WithTropical Fruits I’mgoingto paireditwith Joie Pinot Noir Rose. It’s
a mediumweightwine,whichgoeswell withthe amountof fatcontentinTuna. The elegantfruit
flavourswill gowell withthe tropical fruits. The crispaciditywill gowell withthe secretvinegar
dressing.
For the Earl GreyCrème Brule I thinkitwouldmatchperfectlywiththe DonaPaula Chardonnay
because of the sweetoakyspice. Itbringsout the vanillaflavorinthe Crème Brule. The butter
characteristicenhancesthe richnessof the flavor. The softcharacteristicgoeswell withthe sweetness
of the dessert. The fatcontentinthe dessertneedtobe balance outwitha full bodiedwine.
House GingerPoundCake I wouldpairitwith Blue Mountain Gamay Noir the juicyredfruit
characteristicgoeswell withthe cranberrysyrupthatI usedto pairwiththe dessertdish. Crispacidity
balance outthe gingertaste. The lowtanninslevel goeswellwithsweetitems.
These are onlyconsiderationbasedonthe wine listthatI got inclass. Wine pairingsometimes
can be challengingdue tovarietycustomerpersonal preferences. Everyonehave theirowntaste and
style inwines. There’sneverrightorwronginchoosingwhattype of wine topair. If I insisttopair these
wineswiththe particulardish,doesn’tmeanIwill force mycustomertofollow.

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Beer, Spirits and Liqueurs

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Bar Organization
I wantCrown Steakhouse’sbartobe locatedrightinthe middle of the establishment. Onthe roof of the
bar I want a huge chandelierhangingrightinthe center. Iwantmy wine glassrack;hang on topof the
countertop at all side;surroundingthe chandelier. The barwouldbe roughly300-400 square feet.
There will be twobar sinkoneitherside acrossfromeach other. Kegeratorswill come withcabinets
underneath. Theyare usedtostoredutensils,glassware,andsmall equipment. The kegeratorsare
prettycool;theyalsocome withbeerdispenser,andpopdispenser. The coolerfridge thatcomeswith
the kegeratorsIwill store garnishesoranyitemsthatneedat the bar andneedto be storedina cool
temperature. The self service stationwill have napkins,lime,andlemonwedges.
Cooler
fridge
Cooler
fridge

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Utensils
 Shakers
 Jiggers
 Cork screws
 Bar spoons
 Strainers
 Muddlers/juicers
 Ventedpourers
 Bottle opener
 Saltand peppershaker
 Knifes
 Straws/skewers
 Zester
 Tongs
 Bar towels
 Bar mats
 Cuttingboard
 Juice containers
Equipment
 Can opener
 Cloth
 Corkscrew
 Cuttingboard
 Knife
 Shaker
 Bar blender
 Bottle sealer
 Ice machine
 Straws
 Zester
 Glassware
 Ice scoop
 Cambros
 Mixingglass
 Juicer
 Wire cooler
 Drinkstirrer
 Bar coddles
 Bottle opener
 Kegs
 Spoons
 Wine racks
 Wine cellars
 Taps
 Bar dishwasher
 Bar rails
 Coasters
 Bar mats
 Liquorpourers
 Control pourers
 Muddler
Garnish Condiments
 Lime wedges
 Pickledbeans
 Bacon strips
 Straw
 Umbrellas
 Celery
 Salt
 Labasco
 Chocolate powder
 Sugar
 Worcestershire
 Toothpicks
 Mint
 Candy(fuzzypeaches)
 Lemonwedges
 Fruits
 Olive
 Asparagus
 Chocolate syrup
 Chocolate shaving
 Zest,rind
 Pepperoni stick
 Redhot chills
 Whippedcream
 Pearl onion
 Cherrytomato
 Hamburgerslider
 Nutmeg
 Cinnamon

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Mixes
 Cola’s
 Coke
 Dr.Pepper
 7 Up
 Gingerale
 Orange Juice
 Lime juice
 Lemonjuice
 Spices
 Sugar
 Water
 Tonicwater
 Soda water
 Tomato/clamatojuice
 Grenadine
 GrapefruitJuice
 Cranberryjuice
 Milk
 Coffee
 Tea
 Ice
 Icedtea
 Coconutmilkjuice
 Whippedcream
Spirits
 Bourbon whiskey
 Temessee whiskey
 Irishwhiskey
 Canadianwhiskey
 Rye whiskey
 Vodka
 Gin
 Blendedwhiskey
 Blendedscotchwhiskey
 Single mattscotch
whiskey
 Rum
 Tequila
 Jake
 Cognac
 Amagnal
 Brandy
 Grappa
 Cordials+ liqueur
Liquors
 Absinthe
 Brack
 Baijo
 Borovieka
 Honeyliqueur
 Chocolate liqueur
 Coffee liqueur
 Crème liqueur
 Blendedliqueur
 Notflavoredliqueur
 Cachaça
 Honlka
 Berryliqueur

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Glasswares
 White wine glass
 Shotglass
 TulipChampagne glass
 Redwine glass
 Glassmug
 Rocks glass
 Cocktail glass
 Highball glass
 Collinsglass
 Liqueurglass
 Port glass
 Sparklingwine glass
 Brandy snifterglass
 Alsace
 Burgundyglass
 Bordeaux glass
 Water gobletglass
 Whiskeyglass
These Bar Positionsplayahuge role,withoutthemthe barwouldn’trunproperly.
Bar manager – theyare responsible tomonitoreveryone whomworksatthe bar. Theyare also
responsible inreplacinganypositionsthatare missing. Theirothermaindutiesare schedulingsifts,
dealingwithemergencyforbarstaffs,,openingandclosing,depositingcash,finalizingandsortingout
bar tips,bar inventoriescheck,Theyfillupasall positionswhenneededandhandingoutpaycheques.
Bartenders – Bartendersare responsible tomake all drinkorderssuchas; cocktails,specialtydrinks
alcoholicornon-alcoholicbeverages. Theyare alsoresponsibletomonitorguestwhosatat the bar.
Theyare responsible forall glassware,wipingitdownandcleaningthem.
Bar backs – Bar backs are prettymuchbartenderassistant,theyusuallystockthe barwithliquor,ice and
glassware. Theyalsodothe garnishingforthe finishbeverages.
Sommeliers – They are mainly for wine field. They should know everything that relate to wine
and being capable of explaining to customers when they have questions. They are responsible
for pouring wine and any type of service related to wine. Monitoring the wine cellars and the
temperature are one of their most concerns. Airing out wine before service are also part of their
duties.
Bus boy – They are to help out cleaning and any assistant needed for any of the bar positons.

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Bibliography
Bread, James. "10-Hour Guinness-Braised Kobe Beef Short Ribs." 10-Hour Guinness-Braised Kobe
Beef Short Ribs. James Bread Foundation, n.d. Web. 17 Apr. 2015.
De Laurentiis, Giada. "Clams Casino : Giada De Laurentiis : Food Network."Clams Casino Recipe :
Giada De Laurentiis : Food Network. Food Network, n.d. Web. 17 Apr. 2015.
Cindy. "How to Make Seared Ahi Tuna Salad. What Is Ahi? EatByDate." Eat By Date. Eat by Date,
05 Apr. 2012. Web. 17 Apr. 2015.
"Trump International Hotel & Tower Vancouver - Location - The Golden Mile." Trump International
Hotel & Tower Vancouver - Location - The Golden Mile. Trump International Hotel & Tower
Vancouver, n.d. Web. 17 Apr. 2015.
"IMenuPro." IMenuPro. N.p., n.d. Web. 17 Apr. 2015.