This document discusses food and beverage services in restaurants. It begins by defining restaurants and their purpose of providing prepared food. It then describes different types of restaurants like cafeterias, fast food, casual dining, family style, and specialty restaurants. The document also outlines common staffing roles in restaurants like managers, servers, hosts, and bartenders. Finally, it discusses different food service systems like conventional, centralized, and assembly-serve models.
The document provides definitions and information about preparing a dining room or restaurant area for service. It defines key terms like ambiance, cover, reservation, and mise-en-place. It also describes types of restaurants like cafeterias, fast food, casual dining, family style, and specialty restaurants. Finally, it discusses staffing and management roles in a medium sized casual dining restaurant such as the restaurant manager, captain, and trainee/apprentice.
This document provides information about food and beverage services. It begins by defining what a restaurant is and the different types of restaurants including cafeterias, fast food restaurants, casual dining restaurants, family style restaurants, and specialty restaurants. It then describes the different staff roles in a restaurant including the restaurant manager, restaurant captain, waiter, trainee, wine waiter/sommelier, host/hostess, and barman. It also summarizes different food service systems like the conventional, centralized, and assembly-serve systems. Finally, it discusses manual and online reservation systems and elements of reservations like accommodation, aircraft, and cruise ship bookings.
This document outlines the roles and responsibilities of various positions in food and beverage service. It describes positions in the kitchen like head chef, sous chef, chef de partie, and kitchen assistants. It also covers front of house roles such as restaurant manager, reception head waiter, head waiter, station head waiter, station waiter, assistant station waiter, waiter, trainee commis, carver, floor staff, lounge staff, sommelier, bar staff, barista and more. For each role it provides a brief description of responsibilities.
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.
Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service
Menu planning is the most important aspect of planning and organization in the food industry. It is an advance plan of a dietary pattern over a given period of time.
Menu planning is one of the important managerial activities of food and beverages operations executed by a team comprising the entrepreneur/proprietor, the restaurant manager, and the executive chef. In a large hotel, the general manager and the food and beverage (F&B) manager will also be members of the team. In welfare catering operations, the head of the institution, the catering manager, and the finance manager will be involved. Menu planning calls for careful thought on many factors that would determine the success of the F&B operation. Menu forms the basis or acts as a guide upon which all other managerial and operational activities of F&B operations rest on.
The document discusses menu planning for food and beverage establishments. It defines what a menu is and explains that menus are carefully designed based on customer demand and organizational objectives. The document then covers various factors to consider for menu planning like operating hours, permitted dishes, production processes, and style of service. It also describes the two main types of menus - a la carte menus which list individually priced dishes and table d'hote menus which offer a fixed price for a limited set of courses. Finally, it outlines the standard meals offered at establishments including early morning tea, breakfast, brunch, lunch, and dinner.
This document outlines the roles and responsibilities of various positions within the food and beverage industry. It discusses the typical organizational structure with a food and beverage manager overseeing operations. Responsibilities of managers, restaurant managers, and common food preparation roles like sommeliers and bartenders are described. The document also covers menu types and courses, as well as the duties of hosts/hostesses and room service managers related to sales and service. Finally, it lists important qualities sought when recruiting food and beverage personnel.
This document discusses food and beverage services in restaurants. It begins by defining restaurants and their purpose of providing prepared food. It then describes different types of restaurants like cafeterias, fast food, casual dining, family style, and specialty restaurants. The document also outlines common staffing roles in restaurants like managers, servers, hosts, and bartenders. Finally, it discusses different food service systems like conventional, centralized, and assembly-serve models.
The document provides definitions and information about preparing a dining room or restaurant area for service. It defines key terms like ambiance, cover, reservation, and mise-en-place. It also describes types of restaurants like cafeterias, fast food, casual dining, family style, and specialty restaurants. Finally, it discusses staffing and management roles in a medium sized casual dining restaurant such as the restaurant manager, captain, and trainee/apprentice.
This document provides information about food and beverage services. It begins by defining what a restaurant is and the different types of restaurants including cafeterias, fast food restaurants, casual dining restaurants, family style restaurants, and specialty restaurants. It then describes the different staff roles in a restaurant including the restaurant manager, restaurant captain, waiter, trainee, wine waiter/sommelier, host/hostess, and barman. It also summarizes different food service systems like the conventional, centralized, and assembly-serve systems. Finally, it discusses manual and online reservation systems and elements of reservations like accommodation, aircraft, and cruise ship bookings.
This document outlines the roles and responsibilities of various positions in food and beverage service. It describes positions in the kitchen like head chef, sous chef, chef de partie, and kitchen assistants. It also covers front of house roles such as restaurant manager, reception head waiter, head waiter, station head waiter, station waiter, assistant station waiter, waiter, trainee commis, carver, floor staff, lounge staff, sommelier, bar staff, barista and more. For each role it provides a brief description of responsibilities.
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.
Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service
Menu planning is the most important aspect of planning and organization in the food industry. It is an advance plan of a dietary pattern over a given period of time.
Menu planning is one of the important managerial activities of food and beverages operations executed by a team comprising the entrepreneur/proprietor, the restaurant manager, and the executive chef. In a large hotel, the general manager and the food and beverage (F&B) manager will also be members of the team. In welfare catering operations, the head of the institution, the catering manager, and the finance manager will be involved. Menu planning calls for careful thought on many factors that would determine the success of the F&B operation. Menu forms the basis or acts as a guide upon which all other managerial and operational activities of F&B operations rest on.
The document discusses menu planning for food and beverage establishments. It defines what a menu is and explains that menus are carefully designed based on customer demand and organizational objectives. The document then covers various factors to consider for menu planning like operating hours, permitted dishes, production processes, and style of service. It also describes the two main types of menus - a la carte menus which list individually priced dishes and table d'hote menus which offer a fixed price for a limited set of courses. Finally, it outlines the standard meals offered at establishments including early morning tea, breakfast, brunch, lunch, and dinner.
This document outlines the roles and responsibilities of various positions within the food and beverage industry. It discusses the typical organizational structure with a food and beverage manager overseeing operations. Responsibilities of managers, restaurant managers, and common food preparation roles like sommeliers and bartenders are described. The document also covers menu types and courses, as well as the duties of hosts/hostesses and room service managers related to sales and service. Finally, it lists important qualities sought when recruiting food and beverage personnel.
PPT Introduction in Food and Beverage Services.pptxJunJeeVargas2
The document discusses food and beverage services. It defines this sector as preparing, presenting, and serving food and beverages to customers both on-premise at locations like restaurants and hotels and off-premise through takeout or delivery. The main goals of food and beverage services are to provide quality food and drinks, a welcoming atmosphere, professional service, and value while retaining existing and attracting new customers. Food and beverage operations can be on-premise where customers visit the location or off-premise through catering. They can also be commercial businesses or non-commercial secondary operations. The document outlines some traditional careers in this field like bakers, owners/managers, chefs, and service crew members.
This document provides an introduction to food and beverage operations. It discusses the roles of various food service workers like hosts, waiters, bartenders and dining attendants. It also describes different types of food service establishments like fast food restaurants, casual dining, fine dining, and hotel food service operations including room service and banquet catering. Finally, it covers topics like the work environment, training requirements, opportunities for advancement, employment outlook and earnings in food and beverage service jobs.
The document discusses menu planning principles for restaurants and food service establishments. It covers the origin and objectives of menus, different types of menus including fixed and cycle menus, influences on menu planning like price, trends and target customers, and guidelines for writing accurate and appealing menu descriptions. Planning menus properly is important to meet nutrition needs, control costs, simplify operations, and meet customer expectations.
The organizational structure of hotel kitchens is based on the brigade system instituted by Escoffier to streamline work. Under this system, each position has defined responsibilities. The chef is responsible for all kitchen operations including ordering, supervision, and menu development. The sous chef is second in command and assists the chef and station chefs. Kitchen organization varies depending on factors like the menu, establishment type, size of operations, and facilities/equipment. Positions in the classical brigade system include chef de cuisine, sous chef, chef de partie for different stations, and assistant cooks. The chef de partie supervises a clearly defined section while following standards for cooking, quality control, and hygiene.
This document discusses various classifications and types of food service operations. It categorizes food service into commercial establishments that aim to maximize profits through food and drink sales, and institutional catering that provides volume meals for organizations. It also outlines different types of restaurants including quick service, mid-scale, upscale establishments as well as different styles of operations like bistros, brasseries, cafes, and themed restaurants. The document details various services models in restaurants like table service, self-service, and single point service.
This document provides a learning module on restaurant services for grade 12 students. It contains 5 sections that introduce concepts of restaurants and their services, explain different types of restaurants and their layouts, provide learning outcomes and assessment questions. Specifically, it defines key terms, outlines the purpose and setup of dining areas, bar counters, food displays, cashier stations and kitchen areas. The goal is for students to understand restaurant operations and correctly answer questions about coffee shops, fine dining, waiters versus busboys, and point-of-sale systems. Assessment will involve essay questions testing comprehension of restaurant concepts, differences between restaurant types, and roles of staff members.
Q4_PPT1_Fundamentals of Food Preparation_FCS7.pptxAnneLavigne6
The document discusses commercial and institutional (non-commercial) food service operations. It provides examples of common commercial operations like cafeterias, coffee shops, fast food restaurants, and food courts. Institutional operations mentioned include welfare and industrial catering. The document also discusses newer corporate food service models used to attract and retain employees, such as daily restaurant popups, food trucks, employer-paid catering, delivery, and cafeterias. Students are asked to research specific examples of commercial and institutional establishments and types of food service operations.
This document discusses food and beverage services. It describes two types of food and beverage services: on-premise, where food is prepared and served at the premises like restaurants; and off-premise or outdoor catering, where food is partially prepared at a provider's base and served elsewhere. It then outlines the general layout of food and beverage outlets, including locations for kitchens, stores, pantries, and restrooms. Finally, it lists general considerations for designing food and beverage services layouts based on target customers, food types, production methods, and space availability.
The menu dictates much about how an operation will be organized and managed, the extent to which it will meet its goals and even how the building itself should be designed. For guests, the menu is much more than just a list of available foods.
The document discusses different types of catering and restaurants. It describes two main types of catering: on-premise catering where all services are done on site, and off-premise catering where food is served away from the production facility. It also discusses different styles of restaurant service including French/gueridon service, American/plate service, English/family style service, Russian service, and buffet service.
The document provides an overview of the food and beverage industry, including categories of restaurants and food services, as well as restaurant management. It discusses the major types of food services and categories of restaurants. It then covers restaurant management, separating it into administration, front of house, and back of house operations. For back of house, it describes the modern and classic kitchen brigade systems for organizing staff.
The document provides an introduction to the food and beverage industry, outlining key sectors such as restaurants, takeaways, and hotels. It discusses customer types, ownership models, and food production methods. The document also describes various roles in the kitchen brigade and front-of-house restaurant team.
This document discusses the organizational structure and staffing of the food and beverage department in hotels. It outlines the roles and responsibilities of key positions like the food and beverage manager, assistant food and beverage manager, restaurant manager, bar manager, banquet manager, and various serving roles at different levels including captains, waiters, and bartenders. It also provides French and British terminology for common food and beverage roles.
Industrial catering was traditionally seen as low status, but changes in the 1970s improved perceptions. Factory canteens became staff dining rooms or cafeterias. Before WWII, most workers brought their own food, but wartime rules required canteens in large factories. Catering operations can be for-profit commercial venues or non-profit services like institutional or industrial canteens. Larger companies may self-operate facilities while others contract catering firms. Contracts specify standards and budgets. Industrial caterers serve all employee levels with possibly segregated dining. Menus balance nutrition, cost and popularity while layouts consider queueing and seating. Challenges include fatigue, portion control and meeting expectations affordably at scale.
This document defines and describes different types of restaurants. It begins by defining a restaurant as an outlet that serves food and beverages to customers dining in, as opposed to take-out. It then lists and describes 8 common types of restaurants: coffee shops, food halls/courts, bistros/pubs, casual dining, national/ethnic, fine dining, cafeterias, and fast food. Each type is characterized by its atmosphere, style of service, food options, and target customers.
The document discusses what a menu is and its various functions. It begins by defining a menu as a list of food and drink offerings with prices. It then discusses some key points:
- Menus inform customers of available items and help operators plan production.
- A good menu is clear, truthful, and consistent with the establishment's capabilities.
- The main functions of a menu are as a basis for operations, communication tool, sales tool, and image builder.
- There are two main types of menus - table d'hote which offers a fixed price multi-course meal, and a la carte which allows ordering individual priced items.
This document provides information on preparing the dining room or restaurant area for service. It defines terms like crockery, cutlery, double book, flatware, pax, and walk-in guest. It discusses taking table reservations and preparing service stations and equipment. The key steps involve cleaning and sanitizing tables, chairs, dishes, glassware and other items to ensure cleanliness and orderliness. Servers are expected to perform mise en place by preparing dishes, flatware, glassware and linens before meal service using the two-sink or three-sink cleaning methods.
Food and beverage service involves providing an enjoyable experience for guests. There are various types of service styles that can be used, including table service, buffet service, cafeteria service, and others. Table service is when servers bring food to guests seated at tables, and there are variations like American, English, French and Russian styles. Buffet service allows guests to serve themselves from food arranged on platters. Cafeteria service has guests select food as they move through a serving line. The type of service used depends on the operation and satisfying guest needs and wants.
This document discusses menus used in food service establishments. It describes the main types of menus including table d'hôte, à la carte, plat du jour, and cyclic menus. It outlines the key characteristics and order of each type. The document also details the standard sequence of French classical courses in an à la carte menu as well as categories in an Indian à la carte menu. Finally, it emphasizes that understanding menus is essential for managerial and operational decisions in food service.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
-------------------------------------------------------------------------------
Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
-------------------------------------------------------------------------------
For more information about PECB:
Website: https://pecb.com/
LinkedIn: https://www.linkedin.com/company/pecb/
Facebook: https://www.facebook.com/PECBInternational/
Slideshare: http://www.slideshare.net/PECBCERTIFICATION
PPT Introduction in Food and Beverage Services.pptxJunJeeVargas2
The document discusses food and beverage services. It defines this sector as preparing, presenting, and serving food and beverages to customers both on-premise at locations like restaurants and hotels and off-premise through takeout or delivery. The main goals of food and beverage services are to provide quality food and drinks, a welcoming atmosphere, professional service, and value while retaining existing and attracting new customers. Food and beverage operations can be on-premise where customers visit the location or off-premise through catering. They can also be commercial businesses or non-commercial secondary operations. The document outlines some traditional careers in this field like bakers, owners/managers, chefs, and service crew members.
This document provides an introduction to food and beverage operations. It discusses the roles of various food service workers like hosts, waiters, bartenders and dining attendants. It also describes different types of food service establishments like fast food restaurants, casual dining, fine dining, and hotel food service operations including room service and banquet catering. Finally, it covers topics like the work environment, training requirements, opportunities for advancement, employment outlook and earnings in food and beverage service jobs.
The document discusses menu planning principles for restaurants and food service establishments. It covers the origin and objectives of menus, different types of menus including fixed and cycle menus, influences on menu planning like price, trends and target customers, and guidelines for writing accurate and appealing menu descriptions. Planning menus properly is important to meet nutrition needs, control costs, simplify operations, and meet customer expectations.
The organizational structure of hotel kitchens is based on the brigade system instituted by Escoffier to streamline work. Under this system, each position has defined responsibilities. The chef is responsible for all kitchen operations including ordering, supervision, and menu development. The sous chef is second in command and assists the chef and station chefs. Kitchen organization varies depending on factors like the menu, establishment type, size of operations, and facilities/equipment. Positions in the classical brigade system include chef de cuisine, sous chef, chef de partie for different stations, and assistant cooks. The chef de partie supervises a clearly defined section while following standards for cooking, quality control, and hygiene.
This document discusses various classifications and types of food service operations. It categorizes food service into commercial establishments that aim to maximize profits through food and drink sales, and institutional catering that provides volume meals for organizations. It also outlines different types of restaurants including quick service, mid-scale, upscale establishments as well as different styles of operations like bistros, brasseries, cafes, and themed restaurants. The document details various services models in restaurants like table service, self-service, and single point service.
This document provides a learning module on restaurant services for grade 12 students. It contains 5 sections that introduce concepts of restaurants and their services, explain different types of restaurants and their layouts, provide learning outcomes and assessment questions. Specifically, it defines key terms, outlines the purpose and setup of dining areas, bar counters, food displays, cashier stations and kitchen areas. The goal is for students to understand restaurant operations and correctly answer questions about coffee shops, fine dining, waiters versus busboys, and point-of-sale systems. Assessment will involve essay questions testing comprehension of restaurant concepts, differences between restaurant types, and roles of staff members.
Q4_PPT1_Fundamentals of Food Preparation_FCS7.pptxAnneLavigne6
The document discusses commercial and institutional (non-commercial) food service operations. It provides examples of common commercial operations like cafeterias, coffee shops, fast food restaurants, and food courts. Institutional operations mentioned include welfare and industrial catering. The document also discusses newer corporate food service models used to attract and retain employees, such as daily restaurant popups, food trucks, employer-paid catering, delivery, and cafeterias. Students are asked to research specific examples of commercial and institutional establishments and types of food service operations.
This document discusses food and beverage services. It describes two types of food and beverage services: on-premise, where food is prepared and served at the premises like restaurants; and off-premise or outdoor catering, where food is partially prepared at a provider's base and served elsewhere. It then outlines the general layout of food and beverage outlets, including locations for kitchens, stores, pantries, and restrooms. Finally, it lists general considerations for designing food and beverage services layouts based on target customers, food types, production methods, and space availability.
The menu dictates much about how an operation will be organized and managed, the extent to which it will meet its goals and even how the building itself should be designed. For guests, the menu is much more than just a list of available foods.
The document discusses different types of catering and restaurants. It describes two main types of catering: on-premise catering where all services are done on site, and off-premise catering where food is served away from the production facility. It also discusses different styles of restaurant service including French/gueridon service, American/plate service, English/family style service, Russian service, and buffet service.
The document provides an overview of the food and beverage industry, including categories of restaurants and food services, as well as restaurant management. It discusses the major types of food services and categories of restaurants. It then covers restaurant management, separating it into administration, front of house, and back of house operations. For back of house, it describes the modern and classic kitchen brigade systems for organizing staff.
The document provides an introduction to the food and beverage industry, outlining key sectors such as restaurants, takeaways, and hotels. It discusses customer types, ownership models, and food production methods. The document also describes various roles in the kitchen brigade and front-of-house restaurant team.
This document discusses the organizational structure and staffing of the food and beverage department in hotels. It outlines the roles and responsibilities of key positions like the food and beverage manager, assistant food and beverage manager, restaurant manager, bar manager, banquet manager, and various serving roles at different levels including captains, waiters, and bartenders. It also provides French and British terminology for common food and beverage roles.
Industrial catering was traditionally seen as low status, but changes in the 1970s improved perceptions. Factory canteens became staff dining rooms or cafeterias. Before WWII, most workers brought their own food, but wartime rules required canteens in large factories. Catering operations can be for-profit commercial venues or non-profit services like institutional or industrial canteens. Larger companies may self-operate facilities while others contract catering firms. Contracts specify standards and budgets. Industrial caterers serve all employee levels with possibly segregated dining. Menus balance nutrition, cost and popularity while layouts consider queueing and seating. Challenges include fatigue, portion control and meeting expectations affordably at scale.
This document defines and describes different types of restaurants. It begins by defining a restaurant as an outlet that serves food and beverages to customers dining in, as opposed to take-out. It then lists and describes 8 common types of restaurants: coffee shops, food halls/courts, bistros/pubs, casual dining, national/ethnic, fine dining, cafeterias, and fast food. Each type is characterized by its atmosphere, style of service, food options, and target customers.
The document discusses what a menu is and its various functions. It begins by defining a menu as a list of food and drink offerings with prices. It then discusses some key points:
- Menus inform customers of available items and help operators plan production.
- A good menu is clear, truthful, and consistent with the establishment's capabilities.
- The main functions of a menu are as a basis for operations, communication tool, sales tool, and image builder.
- There are two main types of menus - table d'hote which offers a fixed price multi-course meal, and a la carte which allows ordering individual priced items.
This document provides information on preparing the dining room or restaurant area for service. It defines terms like crockery, cutlery, double book, flatware, pax, and walk-in guest. It discusses taking table reservations and preparing service stations and equipment. The key steps involve cleaning and sanitizing tables, chairs, dishes, glassware and other items to ensure cleanliness and orderliness. Servers are expected to perform mise en place by preparing dishes, flatware, glassware and linens before meal service using the two-sink or three-sink cleaning methods.
Food and beverage service involves providing an enjoyable experience for guests. There are various types of service styles that can be used, including table service, buffet service, cafeteria service, and others. Table service is when servers bring food to guests seated at tables, and there are variations like American, English, French and Russian styles. Buffet service allows guests to serve themselves from food arranged on platters. Cafeteria service has guests select food as they move through a serving line. The type of service used depends on the operation and satisfying guest needs and wants.
This document discusses menus used in food service establishments. It describes the main types of menus including table d'hôte, à la carte, plat du jour, and cyclic menus. It outlines the key characteristics and order of each type. The document also details the standard sequence of French classical courses in an à la carte menu as well as categories in an Indian à la carte menu. Finally, it emphasizes that understanding menus is essential for managerial and operational decisions in food service.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
-------------------------------------------------------------------------------
Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
-------------------------------------------------------------------------------
For more information about PECB:
Website: https://pecb.com/
LinkedIn: https://www.linkedin.com/company/pecb/
Facebook: https://www.facebook.com/PECBInternational/
Slideshare: http://www.slideshare.net/PECBCERTIFICATION
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Assessment and Planning in Educational technology.pptxKavitha Krishnan
In an education system, it is understood that assessment is only for the students, but on the other hand, the Assessment of teachers is also an important aspect of the education system that ensures teachers are providing high-quality instruction to students. The assessment process can be used to provide feedback and support for professional development, to inform decisions about teacher retention or promotion, or to evaluate teacher effectiveness for accountability purposes.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
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9. The Restaurant
A restaurant is a food-service
establishment that serves
prepared food to customers.
Service is generally for eating on
premises, though the term has
been used to include take-out
establishments and food delivery
10. Restaurants are sometimes
a feature of a larger
complex, typically a hotel,
where the dining amenities
are provided for the
convenience of the
residents and for the hotel
with a singular objective
11. It ranges from modest lunch
or dining places catering to
people working nearby, with
simple food and fixed menu
served in simple settings at
low prices, or expensive
establishments serving
expensive specialty food and
wines in a formal setting
12. The Function of a Restaurant
The function of any
restaurant and bar may be
summarized as follows:
1. To provide food and
beverage, served
13. The Function of a Restaurant
2. To provide a nice
environment where
guests can enjoy the
food and drinks.
15. Types of Restaurants
Cafeterias -are restaurant serving
mostly cooked or ready to eat food
arranged behind a food-serving
counter. A patron takes a tray and
pushes it along a track in front of the
counter. Depending on the
establishment, servings may be
19. Types of Restaurants
Casual Dining Restaurants -A
casual dining restaurant is a
restaurant that serves moderately
priced food in a casual atmosphere.
Except for buffet- style
restaurants, casual dining
restaurants typically provide table
20.
21. Types of Restaurants
Family Style Restaurants-
Family style restaurant are
restaurants with a fixed menu
and fixed price, usually with
diners seated at a communal
table such as on bench seats.
22.
23. Types of Restaurants
Specialty Restaurants- They range
from quick service to upscale. Menus
usually include ethnic dishes and/or
authentic ethnic foods. They
specialize in a multicultural cuisine
not specifically accommodated by
any other listed categories.
24.
25.
26. In 1 whole sheet of paper
Identify the following:
1.________________They range from quick service to upscale. Menus usually
include ethnic dishes and/or authentic ethnic foods.
2. ________________ This refers to the restaurant is a restaurant that serves
moderately priced food in a casual atmosphere.
3.__________________Refes to the restaurants with a fixed menu and fixed
price, usually with diners seated at a communal table such as on bench seats.
4._____________________ The restaurants who’s emphasize speed of service
and low cost over all other considerations.
5.______________________is a food-service establishment that serves prepared
food to customers. Service is generally for eating on premises, though the term
has been used to include take-out establishments and food delivery services.
6.______________________restaurant serving mostly cooked or ready to eat
food arranged behind a food-serving counter.
27. In 1 whole sheet of paper
Give the three objectives of
Restaurant in your own
words
28. In 1 whole sheet of paper
Give at least one example of different
types of Restaurants here in the nearby
localities that you know.
1. Cafeterias
2. Fast-Food Restaurants
3. Casual Dining Restaurants
4. Family Style Restaurants
5. Specialty Restaurants
30. Restaurant staffing depends
on size, covers, style, and
type of the food and extent
of the operation. But
remember, the key for
effective management and
service delivery is
teamwork.
31. Restaurant Manager -This person has overall
responsibility for the restaurant and other food
and beverage service areas.
- He sets the standards for service and is
responsible for any staff training that may
have to be carried out, on or off the job.
- He or she may make out duty rosters, holiday
schedules, and hours on and off duty, so that
all the service areas and outlets run
efficiently and smoothly.
32. Captain- This person has overall charge of
the service staff/ team.
-He is responsible for ensuring that all the
duties necessary for the pre-preparation
for service are efficiently carried out and
that nothing is forgotten.
-The captain helps with the compilation of
duty rosters and holiday schedules, and
may relieve the restaurant manager, on
their days-off.
33. Waiter- He must be able to carry out
the same work as the station
headwaiter and relieve him on days-off.
-He will normally have less experience
than the station headwaiter.
-Both the waiter and the station
headwaiter must work together as a
team, to provide efficient and speedy
service.
34. Trainee/Apprentice - 'learner', having just
joined the food service staff, and possibly
wishing to take up food service as a career.
-this person will keep the sideboard well filled
with equipment, and may help to fetch and
carry items, as required.
-carries out certain cleaning tasks during the
pre-preparation period. He may be given the
responsibility of looking after and serving some
appetizers or smaller courses, from the
appropriate trolleys.
35. Wine Waiter/Sommelier- His/her
responsible for the service of all alcoholic
drinks, during the service of meals.
-He must also be a salesperson.
-This employee must have a good
knowledge of all beverages available, the
best wines to accompany certain foods and
the liquor licensing laws applicable to the
establishment and area.
36. Host/Hostess- to attend to guests needs,
particularly, on arrival at the restaurant. The
host should "Meet, Greet and Seat" the
guest.
- He, She should make sure that; guests
leaving the restaurant have enjoyed their
meal.
- He/ She usually the final contact point for
the guest and this is a "sales" opportunity.
37. Barman- This person must
have a good knowledge
about the ingredients and
methods needed to make
alcoholic and non-alcoholic
drinks.
38. Seat Work ¼ Sheet of paper
Direction: Read each item carefully and identify
the following questions. Choose the correct
answers inside the box.
BARMAN HOST/HOSTESS
TRAINEE/APPRENTICE
WINE WAITER/SOMMELIER RESTAURANTS
MANAGER
39. Seat work ¼ Sheet of paper
___________1.Marlon is responsible for ensuring that all
the duties necessary for the pre-preparation for service
are efficiently carried out and that nothing is forgotten.
___________2. Refers to the person who has less
experience than the station headwaiter.
___________3. Sir Jerry is the one who sets the
standards for service and responsible for any staff
training that may have to be carried out, on or off the
job.
40. ___________4. Martina is responsible to keep the
sideboard well filled with equipment, and may help
to fetch and carry items, as required.
___________5. Albert is good is salesperson, he is
alcoholic responsible for the service of all alcoholic
drinks during the service of meals.
___________6. Fidel is the one who has more
knowledge in terms of ingredients and methods
needed to make alcoholic and non-alcoholic drinks.
41. _________7. Klay is the one who Meet, greet and
seat’’ the guest. She is the final contact point for
the guest and this is a sales opportunity.
8-10 ESSAY
Why staffing management is important?
43. 1. Conventional Food Service System
-is the most common of all the systems
in the food service. In this kind of
system, ingredients are assembled, and
food/dish are produced onsite. This
system is usually used in cafeterias,
restaurants, small hotels and school
canteens.
44.
45. 2. Centralized (Commissary) Food
Service System - is also known as central
kitchen or food factory. In this kind of
system, food is prepared in one place then
transported to satellite kitchens. This
system is most effective when mass
production is required, airline industry is
an example of establishment that uses
centralized foodservice system.
46.
47. 3. Ready –Prepared Food Service
System -In ready prepared foodservice
system, the food is produced onsite, it is
usually chilled or frozen then reheated
and served to customers on site and
readily available to the customers.
Ready prepared foodservice system is
usually used by hospitals and prisons.
48.
49. 4. Assembly- Serve Food Service
System In this system, food is
purchased then stored either
chilled or frozen for later use. Then
it will be portioned and reheated
and served to customers. It is
usually used by in-flight caterers.
60. Flatware
This is usually used in the
process of having a meal,
getting the food from the
chinaware or dinnerware.
Others are used in serving food
and cutting the food.