This document provides an overview of food and beverage operations in hotels. It describes the various units within a hotel's food and beverage department, including restaurants, bars, catering, room service, and more. It also outlines the roles and responsibilities of key positions like the food and beverage director. Additionally, it covers topics such as types of food service establishments, styles of food and beverage service, and the classical brigade system for organizing a kitchen.

1. FOOD & BEVERAGE
OPERATIONS CHAPTER 4

2. Slide master
FOOD SERVICE:
- To provide fully prepared foods for immediate consumption
- To provide food and beverage to people whose not in their homes.
- The F&B Dept. within hotel consist of various units
and huge quantity of staff in order to cater the needs of customers inside or
outside the hotel.
2 Categories of Food Service Establishment:
1. Commercial
2. Non – Commercial

3. Duties of Food Beverage Director
Key Accountabilities
• He manages the departments Galley, Restaurant, Bars,
Provision and Controlling effectively, enforce company
standards, maintain food cost, improve and maintain
sales and provability implement and eliminate
complaints.
• In charge of all aspects of the food and beverage
operations onboard, including revenues, food costs,
budgets, inventories, sanitation onboard and discipline in
his department.
• He co-ordinates the different departments.

4. Kitchen :
Classical Brigade : Introduced by George Auguste Esccofier

5. Chef de Cusine - executive chef, in charge of the entire kitchen
(basically the general)
Sous Chef - the under-chef, second in command. Supervises and coordinates
the various station chefs (chef de parties)
Chefs de Partie - “station chefs” specialize in method. A chef de partie
usually has several demi-chefs (assistant station chefs)
and commis (attendants) working under them.
Demi-Chef - assistant station chef. Does most of the actual preperation of the
food in the specific station they are assigned, as supervised by the station chef
(chef do partie). In charge of the staion if the station chef is absent.
Commis - attendants assigned to a particular station and given the grunt work,
or lower-skill work. Usually in training to become an demi-chef.
Apprentice - lowest man on the totem pole and given the heavy lifting work
while studying the culinary arts and in training to become a commis and then
move up from there.

6. Station Chef
Saucier - sauces
Poissonier - fish and shellfish dishes
Friturier - fry chef prepares all fried items (basically deep frying)
Grillardin - grilled and broiled foods
Rotisseur - roasted and braised foods
Potager - stocks and soups, assistant to the saucier.
Legumier _ vegetable dishes
Entremeteir - preparing vegetable dishes, soups, and stocks
Garde Manger - cold foods including salads, cold meats, pates, terrines, sausages,
hors d'oeurves, decorative carving garnishes
Boucher - meat butchery, and poultry and fish treatment.
Charcutier - prepares pork products such as pâté, pâté en croûte, rillettes, hams,
sausages, or any cured meats.
Patissier - pastry chef
Confiseur - makes petits fours and candies
Glacier - makes cold or frozen desserts (today this would be someone who makes ice
cream and other frozen desserts, and perhaps also makes ice sculptures.
Decorateur - decorates cakes or other items
Boulanger - baker, makes breads, rolls, and cakes

7. Related Food & Bev.in a Hotel
• Kitchens
• Restaurants
• Catering (internal
and external)
• Banquet (Internal
and external)
• Room Service (In-room
dining)
• Mini bars
• Lounge bars
• Stewarding
• Staff canteen

8. Food Service varies from:
1. Menu items
2. Food Quality
- Ingredients used
- Professional skill
- Time and effort extended on food preparation

9. 3. Menu Prices
4. Types of Service
a. Table Service
b. Counter Service
c. Room Service
d. Self Service
e. Take-out or delivery service
5. Ambiance

10. Types of Food Service
Establishment

11. Fast Food

12. Table Service

13. Ethnic Restaurant

14. Specialty Restaurant

15. Fine Dining

16. Limited Menu

17. Chain Restaurant

18. Theme Restaurant

19. Family Restaurant

20. Cafeteria

21. Buffet

22. Catering

23. Institutional Food Service

24. Airline Catering

25. Coffee Shop

26. Take Out

27. Stand Food Service

28. Top Restaurant

29. Types of Food Service
1. American – food portioned and plated in the kitchen
carried by service to diners

30. 2. Russian Food Service – food arranged in serving platters
in the kitchen, then carried to a serving stand near the table

31. 3. French Service – most expensive & elegant, uses GUERGION
(a trolley) food is transported from kitchen to dining room

32. Other Types of Food Service
4. English service – “host”, the main entree is placed in front
of the host, who carves and plates it in the table.
5. Cafeteria service – prepared foods displayed so
customers can view the array of offerings prior to selection
6. Buffet service – Trays are used. Customers take plates
and proceed to a long table
7. Take Out / Delivery Service – food being consumed off
premise
8. Room Service – food is moved to and served in the room

33. Beverage Service

34. Reasons in Patronizing Beverage
Establishment
• Dining
• Entertainment
• Socializing
• Business
• Meeting new
people
• Getting away from
home
• Killing time
• Relaxing
• Drinking

35. Styles of Beverage Service
1. Front Bar – drink are served to customer seated at the
bar by a bartender

36. 2. Service Bar – provides serve with the equipment to
take drink orders and serve drinks
3. Special purpose bar – customers act as servers,
placing drink orders with bartenders.

37. Kind of Bar
 Lobby bar
 Restaurant bar
 Service bar
 Catering and Banquet bar
 Pool bar
 Sport bar
 Night clubs
 Mini Bars

38. Responsibilities of Bar Manager
-Supervising the ordering of
process of wine
-Preparing wine list
- Overseeing staff
-Maintaining cost control
-Assist guest with wine
selection

40. Print master
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