This document outlines the roles and responsibilities of various food and beverage service personnel. It describes positions such as the food and beverage manager who ensures profit margins and updates menus. Other roles include restaurant managers who oversee specific service areas, reception headwaiters who manage reservations, and various levels of wait staff including headwaiters, station waiters, and trainees. It also covers specialized staff like carvers, lounge attendants, cashiers, and banqueting personnel.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
Front office department of a hotel - It is the face of the hotel, the voice of a business.
It works 365 days, 24x7. The front office communicate and coordinate with all other departments of the hotel as well as external sources, running its operations day to operations smoothly to make the guest stay more comfortable through providing personalized, consistent standard services as per management policy
Front office department of a hotel - It is the face of the hotel, the voice of a business.
It works 365 days, 24x7. The front office communicate and coordinate with all other departments of the hotel as well as external sources, running its operations day to operations smoothly to make the guest stay more comfortable through providing personalized, consistent standard services as per management policy
Ethnobotany and Ethnopharmacology:
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New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
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This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
1. FOOD & BEVERAGE SERVICE PERSONNEL
• FOOD & BEVERAGE MANAGER:
Ensures that the required profit margins are
achieved.
Updates & compile new wine list as per availability,
trends & needs.
Compiling in liaison with kitchen, menus for various
service areas and special occasions.
Employing and dismissing staff.
Determining portion sizes in relation to selling price.
2. FOOD & BEVERAGE SERVICE PERSONNEL
• RESTAURANT MANAGER / SUPERVISOR.
Has overall responsibility for the organisation and
administration of particular F&B service areas.
Ex: lounges, room service, restaurants, private
banqueting suites.
Sets the standards for service and is responsible for
staff training required, on job or off job.
Makes out duty rotas, holiday lists & hours on and off
duty.
3. FOOD & BEVERAGE SERVICE PERSONNEL
• RECEPTION HEADWAITER:
Responsible for accepting any bookings and for
keeping the booking diary up to date.
Reserves tables and allocate these reservations to
particular stations.
Greets guests on arrival and takes them to the table
and seats them.
4. FOOD & BEVERAGE SERVICE PERSONNEL
• HEADWAITER / maitre d’ hotel / SUPERVISOR:
Has overall charge of the staff team.
Responsible for seeing whether service pre-
preparations are carried out efficiently or not.
Assist the reception headwaiter during service &
might take orders if station waiter is busy.
Helps with compilation of duty rotas & holiday lists.
May relieve restaurant manager or reception
headwaiter on their day offs.
5. FOOD & BEVERAGE SERVICE PERSONNEL
• STATION HEADWAITER:
Overall responsible for a team of staff serving a
number of sets of tables from one sideboard.
Each set of tables under the station headwaiters
control is called a station.
Should have good knowledge of food & wine service
and be able to instruct other members of staff.
He takes the order from host and serves the same
with the help of chef de rang.
6. FOOD & BEVERAGE SERVICE PERSONNEL
• STATION WAITER / chef de rang:
Same work as the station headwaiter and relieve him
on day offs.
Station waiter is less experienced than station
headwaiter.
Both station headwaiter & station waiter works as a
team for effective and speedy service.
7. FOOD & BEVERAGE SERVICE PERSONNEL
• ASST. STATION WAITER / demi-chef de rang :
Is the person next in seniority to the chef de rang and
assist where necessary.
8. FOOD & BEVERAGE SERVICE PERSONNEL
• WAITER / SERVER / commis de rang :
Acts by instruction from the chef de rang.
Mainly fetches and carries.
Do a little service of either vegetable or sauces. Offer
rolls, places plates on the table.
Helps to clear the tables after each course.
Carries out service pre-preparation cleaning.
9. FOOD & BEVERAGE SERVICE PERSONNEL
• TRAINEE COMMIS / debarrasseur / apprentice :
Debarrasseur is the Learner having just joined.
During service he keeps the sideboard filled with
equipments.
Helps to fetch and carry items as required.
Carries out service pre-preparation tasks.
May be responsible for serving sweets, assorted
cheese from trolley.
10. FOOD & BEVERAGE SERVICE PERSONNEL
• CARVER / trancheur :
Responsible for the carving trolley and the carving of
joints at the table as required.
Carver will plate up each portion with the
appropriate accompaniments.
11. FOOD & BEVERAGE SERVICE PERSONNEL
• FOOD SERVICE STAFF / chef d’ etage / floor waiter :
Responsible for a complete floor in an establishment.
In large hotels floor service is throughout the day but in
small hotels it is limited to morning teas or breakfasts.
The staff consist of head floor waiter with appropriate no.
of floor waiter working for him.
Responsible for service of all food & beverage in rooms.
Staff would normally works from a floor pantry or from a
central kitchen.
12. FOOD & BEVERAGE SERVICE PERSONNEL
• LOUNGE STAFF / chef de sale :
Staff may deal with lounge service as a specific duty
only in first class hotels.
In small hotels f&b staff takes care of these services
on rotational basis.
Responsible for service of morning coffee, afternoon
teas, aperitifs and liqueurs before and after lunch or
dinner.
Responsible for setting up the lounge in the morning
and maintaining cleanliness throughout the day.
13. FOOD & BEVERAGE SERVICE PERSONNEL
• WINE BUTLER / WINE WAITER / sommelier :
Responsible for the service of all alcoholic drinks
during the service of meals.
The person must also be a sales person.
Should have thorough knowledge of all drinks served
and food & wine combination.
Should have knowledge of the licensing laws in
respect of the particular establishment and area.
14. FOOD & BEVERAGE SERVICE PERSONNEL
• COCKTAIL BAR STAFF :
The person must be responsible and well versed in
the skill of shaking & stirring cocktails.
Should have thorough knowledge of all alcoholic and
non-alcoholic drinks.
Should have knowledge of licensing laws.
15. FOOD & BEVERAGE SERVICE PERSONNEL
• BUFFET ASSISTANT / buffet chef / chef de buffet :
Is in-charge of the buffet in the room, its
presentation, the carving and portioning of food and
its service.
The staff member would normally be a member of
the kitchen team.
16. FOOD & BEVERAGE SERVICE PERSONNEL
• CASHIER :
Responsible for billing and taking payments, or
making ledger account entries for a F&B operation.
Includes making up bills from food and drink checks
or, alternatively, in a cafeteria, for ex: charging
customers for their selection of items on a tray.
17. FOOD & BEVERAGE SERVICE PERSONNEL
• COUNTER ASSISTANTS :
Are found in cafeterias where they would stock the
counter and sometimes serve or portion food for
customers.
Duties may include some cooking of call order items.
18. FOOD & BEVERAGE SERVICE PERSONNEL
• TABLE CLEARERS :
They are found in seating areas where the service is
not waiter service.
Responsible for clearing tables using trolleys specially
designed for the stacking of crockery, glassware,
cutlery etc.
19. FOOD & BEVERAGE SERVICE PERSONNEL
• FUNCTION CATERING / Banqueting staff :
It includes banqueting manager, one or two asst.
banqueting managers, 1 or 2 banqueting
headwaiters, a dispense person and a secretary to
the banqueting manager.
All other staff required are normally engaged on a
casual basis.
In smaller hotels the manager, assistant manager and
the headwaiter undertakes the administrative &
organisational work.