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Food and beverage service ppt.

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Food and beverage service ppt.

  1. 1. Food and Beverage management objectives • Organizational chart • Food and beverage classification • Layout of restaurant • Type of service
  2. 2. Hotel organizational chart
  3. 3. Food and beverage organizational chart
  4. 4. Culinary organization chart
  5. 5. Food and beverage classification  Fine dining  Brasserie  Coffee house  Snack bar and delicatessen  Fast food  Theme /ethnic restaurent  Food court /hawker centre
  6. 6. Fine dining restaurant Fullerton hotel, Singapore
  7. 7. Tien court restaurent,singapore Bedrock bar and grill, Singapore
  8. 8. Fine dining restaurant Fine dining restaurants generally have the following services and requirements:-  Dress code- jackets and tie, lounge dress.  Top notch service – each table has two servers responsible & maître de overseeing service .  Classy menu ,high quality ingredients & talented chef.  price- -$$$  Valet parking  Reservations required  Atmosphere
  9. 9. brasserie An informal French café serving ,beer, wine and simple hearty food.
  10. 10. Coffee house A restaurant in which coffee, beverages and light meals are served.
  11. 11. Snack bar A small shop or counter where food and beverage are available for take – away.(sometimes small seating area is available .
  12. 12. Delicatessen Means “delicacies” or specialty food. Also known as deli counter at supermarket selling cold cuts and salads for take away.
  13. 13. Fast food
  14. 14. Theme restaurant
  15. 15. Food court  A “food court” or “hawker center” is a center - various food stalls selling local & other food.  Individual stalls selling food at very reasonable prices .  Air-conditioned environment in food court – not in hawker center.
  16. 16. Layout of restaurant Dining room consists of:  Reception or waiting area  Dining area  Side station Kitchen consists of :  Food preparation area  Cooking area  Food storage area  Service area  Cleaning & washing arrea
  17. 17. Type of service
  18. 18. Type of service There are basically 7 different style/type of food service.  Plated  Platter/silver/Russian  Gueridon  Buffet  Tray  French/butler  family
  19. 19. Plated The food is assembled in the kitchen on plates .the service staff picks it up and brings it directly to the table.
  20. 20. Plated service Used—  Club house  Casual dining room  Coffee house  Freestanding restaurants
  21. 21. Plated service Advantages:-  Prompt service – food service directly to table.  Server have more time to interact with customers/guest.  Rapid turnover of table  Fewer staff needed & do not need special skills  Portion size can be controlled & standardized  Less wastage ,less service equipment needed.
  22. 22. Plated service Disadvantages:-  Increased kitchen time and labor  For large scale – time consuming  Requires food warmer/equipment's.(large group)
  23. 23. Platter/silver/Russian Food transferred to plate in front of customer from flat/serving dish,using spoon and fork(serving gear) or other appropriate utensils such as ladle.
  24. 24. Platter/silver/Russian service Used:-  Special functions such as small banquet  Royal functions, or VIPs functions, etc  luxury/fine dining restaurants
  25. 25. Platter/silver/Russian service  Advantages:-  Dishes look good and well presented on platters  Servers can show their skill  Classy impression to guests or customers
  26. 26. Platter/silver/Russian service  Disadvantages:-  Highly skilled service staff needed  Need training  Costs more  Challenge in keeping food hot,  Service can be slow.
  27. 27. Gueridon  Transferring food to the customer’s plate at the service trolley and served.
  28. 28. Gueridon service Used:-  Top class restaurant  Fine dining restaurants – French/continental cuisine  Night clubs or supper club
  29. 29. Gueridon service Advantages:-  Personalized service  Good showmanship & skills displayed  Impressive service  Most elegant
  30. 30. Gueridon service Disadvantages:-  Expensive to use  Highly trained staff/special equipment  Lengthy service time so food can be cold  Requires co-ordination between servers e.g. short of mis-en-place  No room for mistakes cause perform in front of guests
  31. 31. Buffet Food is display nicely on a long buffet tables and customer’s help themselves(self – service).sometimes they can also be assisted by the service chef standing behind the buffet tables.
  32. 32. Buffet service Used:-  Big functions such as company party, weddings, etc.  Incentive groups having breakfast, etc.
  33. 33. Buffet service Advantages:-  Guest select what they want to eat  Wider varieties of items
  34. 34. Buffet service Disadvantages:-  Food wastage  Mass production may result in poor taste and quality  Equipment's to keep food warm
  35. 35. Tray All dishes and requirements are served to the guests completely on a tray
  36. 36. Tray service
  37. 37. Tray service Advantages:-  Offer convenience for guests  Relieves pressure on space in the restaurant
  38. 38. Tray service Disadvantages:-  Require lots equipment  Food can get cold over long journey or distance  Labor intensive during meal periods  Time consuming
  39. 39. French/butler The customers served /helps themselves from flats/dishes held at their side by the serving staff.
  40. 40. French/butler service  Highest standard  Small banquets  Royal functions
  41. 41. French/butler service Advantages:-  Good presentations  Personalized service  Guests can have less or more ,they choose
  42. 42. French/butler service Disadvantages:-  Possible poor portioning  Time consuming – server  Slow for customers  Food may become cold
  43. 43. Family The food is placed on the table in serving dishes and the customers serve themselves
  44. 44. Family service  Banqueting  Clubs  Ethnic restaurants such as Indian ,etc.
  45. 45. Family service Advantages:-  Fewer , less skilled staff  Service time is reduced  Guests can choose portions size  Less service for staff
  46. 46. Family service Disadvantages  Difficult for guests to handle hot dishes.  Lack of portion control  Requires lots of serving gears.

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