food and beverage stratergy
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this is about the stratergy of food and beverage ( how should one handle the food and beverage dept. ) its small i know :p
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This document discusses the responsibilities of beverage servers and bartenders. It outlines the key duties of beverage servers which include taking orders, serving customers, and maintaining a friendly atmosphere. Bartender responsibilities involve monitoring alcohol consumption, ensuring drinks are prepared properly, and maintaining bar sanitation. The document also reviews procedures for serving different beverages such as coffee, tea, beer, and wine.
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1. Food and beverage service involves providing an enjoyable experience for guests through standardized activities and procedures.
2. There are various types of service including American, English, French, buffet, cafeteria, and others depending on the operation.
3. Table service brings food to seated guests while buffet and cafeteria service allow guests to serve themselves from displayed items. The style used depends on the operation and satisfying guest needs.
Types of food and beverage services
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
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3. Table service brings food to seated guests while buffet and cafeteria service allow guests to serve themselves from displayed items. The style used depends on the operation and satisfying guest needs.
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food and beverage stratergy
- 2. FOOD • For every plated meal, allow for at least one wait staff for every 25 guests at breakfast and one for every 20 at lunch and dinner. For a buffet, allow one wait staff for every 40 guests at breakfast and one for every 30 at lunch and dinner. • Lock in your menu prices no less than 6 months before your event. Write this into your contract so that you can plan your expenses appropriately. • For receptions with no meal, plan on 14 appetizers per person per hour. Over the lunch hour, 10 appetizers per person are appropriate. For late afternoon or late evening receptions 6-8 appetizers is sufficient.
- 3. BEVERAGE • Have one bar and bartender for every 75 guests at a hosted bar, and one for every 100 guests at a cash bar. • Spread out the bars to help keep lines manageable. Don’t put them too close to food stations or seating areas. • Don’t open all the bars at once. Open the ones furthest from the entrance first in order to avoid bottlenecking. Close the bars in reverse order—the ones to the rear about 20-30 minutes before the end of the reception and work your way towards the entrance about every 8 minutes.