The document outlines standard operating procedures for food and beverage service in different areas including restaurants, bars, banquets, and room service. It provides step-by-step instructions for staff on tasks like setting up and breaking down restaurant areas, taking food and drink orders, billing guests, and cleaning up. Key performance indicators are also defined to evaluate aspects such as average check size, beverage costs, sales mix, and customer satisfaction.
F&b bqt 14_007 how to set up a buffet line (island concept)Balader King
The document provides standard operating procedures for setting up a buffet line using an island concept. It outlines 7 steps: 1) select buffet cubes and glass tops, 2) transfer equipment to the function venue, 3) determine focal points for each island, 4) place cubes for the focal points ensuring accessibility and balance, 5) place glass tops on the cubes, 6) mark locations for food, and 7) do a final check of the setup from various angles. The island concept buffet setup is well-suited for events with ample space like working lunches and cocktail receptions.
Keys to Developing an Effective Restaurant Service Training ProgramJessi Rogus
This document discusses keys to developing an effective restaurant service training program. It begins by outlining the changing demographics of restaurant employees, noting that many workers are older adults seeking supplemental income or parents needing flexible hours. An effective training program includes new hire orientation, classroom training, and on-the-job positional training. Classroom training works best with participation, demonstrations, role-playing, visual exercises, and food tastings. Positional training requires organization, clear goals, and properly trained trainers to ensure trainees learn meaningful on-the-job skills.
This document provides instructions on various bartending techniques including pouring, building drinks, stirring, shaking, and muddling. It describes the proper procedures for these techniques such as how to hold bottles and jiggers when pouring, the order and method for building drinks in a highball glass, how to stir drinks using a bar spoon or mixing glass, the steps for correctly shaking and straining cocktails, and how to muddle fruits and herbs using a muddler to extract flavor. The document aims to teach bartenders the essential techniques for properly mixing and serving alcoholic beverages.
This document discusses different types of bars and bar service. It describes the key parts of a bar including the front bar, back bar, and under bar. It outlines different types of bars such as permanent bars, service bars, and mobile bars. It also lists various bar classifications and beverage arrangements for banquets. Finally, it outlines typical bar organization and staff roles.
The document provides details on the process for making table wines. [1] Table wines are natural wines produced from fermented grape juice with little or no additives, resulting in red, white or pink colored wines containing 8-15% alcohol. [2] The winemaking process involves steps like crushing grapes, fermentation, aging, blending, and bottling. [3] Major wine producing regions include France, Italy, and countries like Spain, US, South Africa, and Australia.
The document defines sparkling wine and describes the main production methods, with the Champagne method being the most laborious. It focuses on Champagne, the most famous sparkling wine, outlining the region, grapes, and traditional méthode Champenoise production process involving two fermentations and several years of aging. The summary concludes with styles of Champagne and details sometimes included on Champagne labels.
The document outlines standard operating procedures for food and beverage service in different areas including restaurants, bars, banquets, and room service. It provides step-by-step instructions for staff on tasks like setting up and breaking down restaurant areas, taking food and drink orders, billing guests, and cleaning up. Key performance indicators are also defined to evaluate aspects such as average check size, beverage costs, sales mix, and customer satisfaction.
F&b bqt 14_007 how to set up a buffet line (island concept)Balader King
The document provides standard operating procedures for setting up a buffet line using an island concept. It outlines 7 steps: 1) select buffet cubes and glass tops, 2) transfer equipment to the function venue, 3) determine focal points for each island, 4) place cubes for the focal points ensuring accessibility and balance, 5) place glass tops on the cubes, 6) mark locations for food, and 7) do a final check of the setup from various angles. The island concept buffet setup is well-suited for events with ample space like working lunches and cocktail receptions.
Keys to Developing an Effective Restaurant Service Training ProgramJessi Rogus
This document discusses keys to developing an effective restaurant service training program. It begins by outlining the changing demographics of restaurant employees, noting that many workers are older adults seeking supplemental income or parents needing flexible hours. An effective training program includes new hire orientation, classroom training, and on-the-job positional training. Classroom training works best with participation, demonstrations, role-playing, visual exercises, and food tastings. Positional training requires organization, clear goals, and properly trained trainers to ensure trainees learn meaningful on-the-job skills.
This document provides instructions on various bartending techniques including pouring, building drinks, stirring, shaking, and muddling. It describes the proper procedures for these techniques such as how to hold bottles and jiggers when pouring, the order and method for building drinks in a highball glass, how to stir drinks using a bar spoon or mixing glass, the steps for correctly shaking and straining cocktails, and how to muddle fruits and herbs using a muddler to extract flavor. The document aims to teach bartenders the essential techniques for properly mixing and serving alcoholic beverages.
This document discusses different types of bars and bar service. It describes the key parts of a bar including the front bar, back bar, and under bar. It outlines different types of bars such as permanent bars, service bars, and mobile bars. It also lists various bar classifications and beverage arrangements for banquets. Finally, it outlines typical bar organization and staff roles.
The document provides details on the process for making table wines. [1] Table wines are natural wines produced from fermented grape juice with little or no additives, resulting in red, white or pink colored wines containing 8-15% alcohol. [2] The winemaking process involves steps like crushing grapes, fermentation, aging, blending, and bottling. [3] Major wine producing regions include France, Italy, and countries like Spain, US, South Africa, and Australia.
The document defines sparkling wine and describes the main production methods, with the Champagne method being the most laborious. It focuses on Champagne, the most famous sparkling wine, outlining the region, grapes, and traditional méthode Champenoise production process involving two fermentations and several years of aging. The summary concludes with styles of Champagne and details sometimes included on Champagne labels.
F&b service final examination question paperVenkat Ramana
This document outlines the details of a final examination for a Food and Beverage Service theory course. The exam consists of 100 total marks and will take place over 3 hours. It includes several multiple choice, fill in the blank, and matching questions testing various concepts in food and beverage service. Example topics covered are types of menus, room service, wine service procedures, hotel types, and the organization of an F&B service department. The exam also requires students to answer 4 out of 6 short answer questions providing explanations on topics such as coordination between departments, types of table services, and French classical menus.
This document provides an introduction to the catering industry, including:
1. It defines the catering industry and identifies its key segments such as commercial, non-commercial, and military. It also describes the two main types of catering: on-premise and off-premise catering.
2. It discusses the various types of catering establishments including restaurants, transport catering, outdoor catering, retail store catering, club catering, welfare catering, industrial catering, and leisure-linked catering.
3. It explains that the catering industry has relationships with all other industries since food is essential to sustaining life and human productivity.
This document provides an index for a book about bar management and operations. The book covers topics such as types of bars, menu composition, bar professionals like bartenders and bar staff, procedures for serving different alcoholic beverages, cocktail making techniques, spirits education, bar equipment, service standards, and legal aspects of bar operations. The index lists 26 chapters that delve into these various topics. It also provides contact information for purchasing the full book.
The document discusses various aspects of alcoholic beverages including their standard definitions, the fermentation process, distillation, congeners, methods of measuring proof, classifications of beverages, and common hangover cures. As per Indian and world standards, alcoholic drinks contain 0.5-42.8% and 0.5-95% alcohol by volume respectively. Fermentation is the biological reaction where sugar and yeast produce ethyl alcohol, carbon dioxide, and energy at varying temperatures depending on the drink. Distillation is used to concentrate the alcohol by evaporating and condensing it.
This document provides an overview of Hazard Analysis & Critical Control Point (HACCP). It discusses the 7 principles of HACCP including hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. It also covers implementing a HACCP system, developing a HACCP plan including a process flow diagram and HACCP control chart, and important preliminary steps like assembling a HACCP team and establishing prerequisite programs.
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
The document provides an overview of the history and development of the catering and hotel industries. It discusses how hotels, inns, and clubs initially provided lodging and amenities in ancient times through the 18th century. It then focuses on the growth of railway and airline catering in the 19th-20th centuries to meet travel demands. The document also briefly outlines the stories of two major Indian hotel chains, Oberoi Hotels and Taj Hotels.
This book is a comprehensive guide for both novice and experienced bartenders and bar managers. It covers all aspects of bar management and operations from grooming standards to food and drink pairing suggestions. The author, an experienced hotelier, provides detailed chapters on bar staff roles, standard operating procedures, product knowledge of various spirits and beers, cocktail recipes, and tips for excellent customer service. Reading this book would be invaluable for anyone studying or working in bar or hotel management.
The document outlines the seven principles of the Hazard Analysis Critical Control Point (HACCP) system, which is a prevention-based food safety program that identifies hazards and monitors critical control points during food production to prevent foodborne illnesses. Key aspects of HACCP include identifying biological, chemical, and physical hazards; establishing critical limits for monitoring critical control points; and maintaining records to verify the effectiveness of the system. The principles aim to anticipate and control hazards before problems occur through monitoring at critical stages of food production.
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
This document discusses food and beverage service personnel and their roles. It describes different types of food and beverage establishments and common positions within their staffing structures. Key positions discussed include food and beverage managers, restaurant managers, head waiters, waiters, cashiers, bar staff, and banqueting staff. It also outlines important attributes for food and beverage service personnel such as knowledge, punctuality, personality, customer service skills, and honesty.
HACCP allows manufacturers to identify hazards as they could occur through the stages of production so that adequate measures can be implemented so they can be prevent
Over 200,000 people in the US get foodborne illness each day, with 14 dying. Common symptoms include diarrhea, vomiting, and abdominal cramps. Foodborne pathogens can cause illness through infection or intoxication. Proper food handling like washing hands and surfaces, separating raw and cooked foods, and cooking to safe temperatures can help prevent illness. Food safety also involves chilling and reheating foods properly and being aware of risks from natural toxins, pesticide and drug residues, and environmental contaminants in some foods.
Este documento describe el sistema de Análisis de Peligros y Puntos de Control Crítico (HACCP), incluyendo su historia, objetivos, alcance y los 12 pasos requeridos para su implementación. El HACCP es un sistema preventivo para garantizar la seguridad de los alimentos y evitar riesgos a la salud, identificando y controlando los puntos críticos en el proceso de producción.
Este documento describe el sistema HACCP (Hazard Analysis and Critical Control Points), que es un sistema preventivo para garantizar la inocuidad de los alimentos. Se explica que HACCP fue desarrollado en 1960 por Pillsbury para suministrar alimentos seguros a los astronautas. El sistema HACCP se basa en 7 principios, incluyendo el análisis de peligros, identificación de puntos críticos de control, establecimiento de límites críticos y procedimientos de monitoreo y verificación.
This document discusses Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP including conducting a hazards analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. The document also provides examples of food hazards and applies HACCP to a process flow map showing purchase, delivery, storage, preparation, cooking, food holding, and service.
Food Safety (Microbiology, Sanitation and HACCP)Ülger Ahmet
The document provides an overview of food safety topics including sanitation, microorganisms, foodborne illness, and Hazard Analysis and Critical Control Points (HACCP). It discusses key aspects of sanitation such as definitions, types of microorganisms, factors for bacterial growth, and sanitation practices on farms and in processing plants. It also outlines foodborne pathogens of concern and introduces the seven principles of HACCP for controlling food safety hazards.
Este documento presenta los pasos para implementar un plan HACCP para la producción de salsa de ají. Describe brevemente cada uno de los siete principios del sistema HACCP, incluyendo la identificación de peligros, puntos críticos de control, límites críticos, monitoreo, acciones correctivas, verificación y registros. El objetivo es guiar la aplicación de HACCP para este producto de forma segura y unificar los conceptos clave del sistema.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
Here are some key job descriptions in the food and beverage service department:
- Waiter/Waitress: Takes customer food and drink orders, serves meals and beverages, checks on customers, processes payments.
- Bartender: Mixes and serves alcoholic drinks behind the bar. May also take food orders.
- Busser: Clears and resets tables, assists servers by bringing clean plates/utensils to tables.
- Host/Hostess: Greets customers, seats them, manages reservations and waiting lists.
- Food Runner: Delivers prepared food from kitchen to servers on the floor.
- Cashier: Handles payments, processes credit cards, reconciles cash drawer at end
Glenn Anderson volunteered as the Membership Registrar at the Positive Living Society of BC from 2010 to 2012. As Membership Registrar, he managed the membership office, supervised two assistants, ensured member records complied with privacy laws, and provided support to newly diagnosed members. Glenn ran the office smoothly, was an excellent supervisor with strong people skills, and competently managed technology issues. He was also responsible for committee meeting minutes and volunteer team meetings. Ruth Marzetti, Glenn's previous manager, recommends him highly as a valuable, loyal, and hardworking member of any team.
F&b service final examination question paperVenkat Ramana
This document outlines the details of a final examination for a Food and Beverage Service theory course. The exam consists of 100 total marks and will take place over 3 hours. It includes several multiple choice, fill in the blank, and matching questions testing various concepts in food and beverage service. Example topics covered are types of menus, room service, wine service procedures, hotel types, and the organization of an F&B service department. The exam also requires students to answer 4 out of 6 short answer questions providing explanations on topics such as coordination between departments, types of table services, and French classical menus.
This document provides an introduction to the catering industry, including:
1. It defines the catering industry and identifies its key segments such as commercial, non-commercial, and military. It also describes the two main types of catering: on-premise and off-premise catering.
2. It discusses the various types of catering establishments including restaurants, transport catering, outdoor catering, retail store catering, club catering, welfare catering, industrial catering, and leisure-linked catering.
3. It explains that the catering industry has relationships with all other industries since food is essential to sustaining life and human productivity.
This document provides an index for a book about bar management and operations. The book covers topics such as types of bars, menu composition, bar professionals like bartenders and bar staff, procedures for serving different alcoholic beverages, cocktail making techniques, spirits education, bar equipment, service standards, and legal aspects of bar operations. The index lists 26 chapters that delve into these various topics. It also provides contact information for purchasing the full book.
The document discusses various aspects of alcoholic beverages including their standard definitions, the fermentation process, distillation, congeners, methods of measuring proof, classifications of beverages, and common hangover cures. As per Indian and world standards, alcoholic drinks contain 0.5-42.8% and 0.5-95% alcohol by volume respectively. Fermentation is the biological reaction where sugar and yeast produce ethyl alcohol, carbon dioxide, and energy at varying temperatures depending on the drink. Distillation is used to concentrate the alcohol by evaporating and condensing it.
This document provides an overview of Hazard Analysis & Critical Control Point (HACCP). It discusses the 7 principles of HACCP including hazard analysis, identifying critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. It also covers implementing a HACCP system, developing a HACCP plan including a process flow diagram and HACCP control chart, and important preliminary steps like assembling a HACCP team and establishing prerequisite programs.
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
The document provides an overview of the history and development of the catering and hotel industries. It discusses how hotels, inns, and clubs initially provided lodging and amenities in ancient times through the 18th century. It then focuses on the growth of railway and airline catering in the 19th-20th centuries to meet travel demands. The document also briefly outlines the stories of two major Indian hotel chains, Oberoi Hotels and Taj Hotels.
This book is a comprehensive guide for both novice and experienced bartenders and bar managers. It covers all aspects of bar management and operations from grooming standards to food and drink pairing suggestions. The author, an experienced hotelier, provides detailed chapters on bar staff roles, standard operating procedures, product knowledge of various spirits and beers, cocktail recipes, and tips for excellent customer service. Reading this book would be invaluable for anyone studying or working in bar or hotel management.
The document outlines the seven principles of the Hazard Analysis Critical Control Point (HACCP) system, which is a prevention-based food safety program that identifies hazards and monitors critical control points during food production to prevent foodborne illnesses. Key aspects of HACCP include identifying biological, chemical, and physical hazards; establishing critical limits for monitoring critical control points; and maintaining records to verify the effectiveness of the system. The principles aim to anticipate and control hazards before problems occur through monitoring at critical stages of food production.
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
This document discusses food and beverage service personnel and their roles. It describes different types of food and beverage establishments and common positions within their staffing structures. Key positions discussed include food and beverage managers, restaurant managers, head waiters, waiters, cashiers, bar staff, and banqueting staff. It also outlines important attributes for food and beverage service personnel such as knowledge, punctuality, personality, customer service skills, and honesty.
HACCP allows manufacturers to identify hazards as they could occur through the stages of production so that adequate measures can be implemented so they can be prevent
Over 200,000 people in the US get foodborne illness each day, with 14 dying. Common symptoms include diarrhea, vomiting, and abdominal cramps. Foodborne pathogens can cause illness through infection or intoxication. Proper food handling like washing hands and surfaces, separating raw and cooked foods, and cooking to safe temperatures can help prevent illness. Food safety also involves chilling and reheating foods properly and being aware of risks from natural toxins, pesticide and drug residues, and environmental contaminants in some foods.
Este documento describe el sistema de Análisis de Peligros y Puntos de Control Crítico (HACCP), incluyendo su historia, objetivos, alcance y los 12 pasos requeridos para su implementación. El HACCP es un sistema preventivo para garantizar la seguridad de los alimentos y evitar riesgos a la salud, identificando y controlando los puntos críticos en el proceso de producción.
Este documento describe el sistema HACCP (Hazard Analysis and Critical Control Points), que es un sistema preventivo para garantizar la inocuidad de los alimentos. Se explica que HACCP fue desarrollado en 1960 por Pillsbury para suministrar alimentos seguros a los astronautas. El sistema HACCP se basa en 7 principios, incluyendo el análisis de peligros, identificación de puntos críticos de control, establecimiento de límites críticos y procedimientos de monitoreo y verificación.
This document discusses Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP including conducting a hazards analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. The document also provides examples of food hazards and applies HACCP to a process flow map showing purchase, delivery, storage, preparation, cooking, food holding, and service.
Food Safety (Microbiology, Sanitation and HACCP)Ülger Ahmet
The document provides an overview of food safety topics including sanitation, microorganisms, foodborne illness, and Hazard Analysis and Critical Control Points (HACCP). It discusses key aspects of sanitation such as definitions, types of microorganisms, factors for bacterial growth, and sanitation practices on farms and in processing plants. It also outlines foodborne pathogens of concern and introduces the seven principles of HACCP for controlling food safety hazards.
Este documento presenta los pasos para implementar un plan HACCP para la producción de salsa de ají. Describe brevemente cada uno de los siete principios del sistema HACCP, incluyendo la identificación de peligros, puntos críticos de control, límites críticos, monitoreo, acciones correctivas, verificación y registros. El objetivo es guiar la aplicación de HACCP para este producto de forma segura y unificar los conceptos clave del sistema.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
Here are some key job descriptions in the food and beverage service department:
- Waiter/Waitress: Takes customer food and drink orders, serves meals and beverages, checks on customers, processes payments.
- Bartender: Mixes and serves alcoholic drinks behind the bar. May also take food orders.
- Busser: Clears and resets tables, assists servers by bringing clean plates/utensils to tables.
- Host/Hostess: Greets customers, seats them, manages reservations and waiting lists.
- Food Runner: Delivers prepared food from kitchen to servers on the floor.
- Cashier: Handles payments, processes credit cards, reconciles cash drawer at end
Glenn Anderson volunteered as the Membership Registrar at the Positive Living Society of BC from 2010 to 2012. As Membership Registrar, he managed the membership office, supervised two assistants, ensured member records complied with privacy laws, and provided support to newly diagnosed members. Glenn ran the office smoothly, was an excellent supervisor with strong people skills, and competently managed technology issues. He was also responsible for committee meeting minutes and volunteer team meetings. Ruth Marzetti, Glenn's previous manager, recommends him highly as a valuable, loyal, and hardworking member of any team.