Uploaded byPavit Tansakul
Week 3 Organization And System 3 2552
The document provides an overview of foodservice organization and systems. It discusses menu planning, procurement, receiving, storing, preparation, cooking, holding, delivery and serving of food. It then presents a foodservice systems model and describes the roles and responsibilities within the front and back of the house. Finally, it provides examples of organizational structures for small, large and luxury hotels.
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Week 3 Organization And System 3 2552
- 1. Week 3 Foodservice Organizationand Systems Email: tpavit@wu.ac.th . 2248 http://tourism.wu.ac.th 1
- 2. ก 1. ก F ก ก 2. ก ก F ก ก 3. ก 4. ก F 1. 2. ก 3. ก ก 5. F Fก F Aj. Pavit Tansakul 2
- 3. ก 3
- 4. Overview of FoodserviceProcesses Menu Planning ก ก Procurement / Purchasing Purchasing Receiving ก Storing ก ก Inventory control Preparing Issuing ก ก F Cooking Production ก Food Production Holding Delivery to Guest Foodservice Serving ก ก Aj. Pavit Tansakul 4
- 5. A Foodservice SystemsModel Aj. Pavit Tansakul 5
- 6. ก F ก ก ก F ก ก ก ก ก F ก F Fก ก ก F ก Fก ก F F F F F Aj. Pavit Tansakul 6
- 7. ก ก F ก ก 7
- 8. 2. ก ก F ก ก 2.1 ก F ก ก ก F 2.2 ก F ก ก ก Aj. Pavit Tansakul 8
- 9. 2.1 ก F ก ก ก 2.1.1 ก ก 1. FF ก กF F ก F (Entry Level Position) ก F ก ก กF F ก F 2. F (Skill Level Position) F F ก ก F F 3. F (Managerial Position) F ก ก F ก ก F F ก F F ก ก F ก Aj. Pavit Tansakul 9
- 10. 2.1 ก F ก ก ก 2.1.2 ก F 1. F ก ก F ก ก F F F F F ก ก F F ก Aj. Pavit Tansakul 10
- 11. 2.1 ก F ก ก ก 2. F F ก 3 F 2.1 F ก 2.2 F F ก 2.3 F ก Aj. Pavit Tansakul 11
- 12. F ก F ก ก ก F F ก F ก F F F ก ก F F ก F F ก F F F F F ก ก F F ก F F Aj. Pavit Tansakul 12
- 13. F F ก F ก F ก ก F F F F F F F (Exe. Chef / Head Chef) F F F F (Sous Chef / Assistant Chef / Second Chef) F ก F F F F (Steward) ก F (Dish Washer) Aj. Pavit Tansakul 13
- 14. F ก F F F ก ก F F ก F F F F F F F F F ก F F ก ก F ก ก F ก ก F ก ก F ก ก ก ก ก Aj. Pavit Tansakul 14
- 15. 2.2 ก F ก ก ก Fก F ก F ก F ก F F 1. F ก ก F 2. ก F F กF F ก ก F F Aj. Pavit Tansakul 15
- 16. ก F 16
- 17. ก F 1 F ก / F F ก / F Front of the House 2 F F ก F ก ก ก F ก กF ก F Back of the House F ก ก ก 3 Front of the House F F ก F ก ก ก F ก กF ก F Back of the House F ก ก ก Office ก Aj. Pavit Tansakul 17
- 18. ก F 1. ก Office 2. F Food Production 3. F ก Foodservice Aj. Pavit Tansakul 18
- 19. 1. ก F ก Office Aj. Pavit Tansakul 19
- 20. 2. ก F F ก Food Production F ก F F F ก F F ก ก F F F Fก F F F F F5 F F 1) F 2) F ก 3) F 4) F 5) F F Aj. Pavit Tansakul 20
- 21. 2. ก F F ก Food Production ก ก F ก F F F F ก ก F F F 1. Executive Chef F F 2. Sous Chef F F 3. Chef De Partie F F ก 4. Chef / Cook F 5. Steward 6. Dishwasher ก F Aj. Pavit Tansakul 21
- 22. Chef De Parties F F ก 1. Sauté Chef F ก / . 2. Fish Chef F ก 3. Grill Chef F ก F 4. Fry Chef F ก 5. Roast Chef F ก 6. Soup Chef F ก 7. Pantry Chef F ก 8. Pastry Chef F ก 9. Butcher ก F Aj. Pavit Tansakul 22
- 23. Classic (French) Organizationof Kitchen Chef (Executive Chef) Sous Chef (Assistant Executive Chef) Saucier Potager Poissoner Extremetier Rotisseur (Sauce, Stock) (Soup) (Fish) (Vegetable) (Roasted Meat) Grillardin Garde Patissier Baker Tournant (Broiled Meat) Manger (Desserts) (Bread) (Swing Cook) (Cold Foods) Aj. Pavit Tansakul 23
- 24. 3. F ก Foodservice F F F F ก ก F F F F Fก ก F F ก F ก F ก F F ก ก ก F F Aj. Pavit Tansakul 24
- 25. ก F ก ก 1. Dining room manager F ก F 2. Head Waiter, Host Captain, Maitre d hotel F ก ก 3. Station head waiter F ก F ก 4. Station waiter ก ก 5. Assistant station waiter F F ก ก 6. Busboy ก - ก F 7. Apprentice waiter ก ก 8. Wine butler, wine waiter, Sommerlier ก ก F 9. Assistant wine butler F F ก ก F 10. Bartender ก 11. Barboy F F ก 12. Trolley assistant waiter ก Aj. Pavit Tansakul 25
- 26. F ก F F 26
- 27. F F ก Aj. Pavit Tansakul 27
- 28. F F ก - F Aj. Pavit Tansakul 28
- 29. F F Aj. Pavit Tansakul 29
- 30. Organization of Foodand Beverage Service in SMALL Hotel Hotel General Manager Food and Beverage Manager Restaurant Head Head Cook Manager Bartender Aj. Pavit Tansakul 30
- 31. Organization of Foodand Beverage Service in LARGE Hotel Hotel General Manager Human Resources Director of Food Purchasing and Beverage Accounting Executive Catering Banquet Restaurant Room Service Beverage Chef Manager Manager Manager Manager Manager Sous Chef Head Bartender Banquet Chef Aj. Pavit Tansakul 31
- 32. Large Hotel /MGT Position Hotel General Manager Resident (Assistant) Manager Human Resources Director of Food and Beverage Purchasing Operations Accounting Executive Banquet Assistant Food and Chef Director Beverage Director Sous Banquet Restaurant Beverage Room Service Executive Chef Manager Manager Manager Manager Steward Banquet Banquet Food outlet Bar Chef Supervisor Manager Manager Pastry Banquet Dining Room Chef Captain Caption Aj. Pavit Tansakul 32
- 33. Classic (French) Organizationfor Dining room Service Maitre d’Hotel Captain (1) Sommelier (2) Chef du Trancheur (3) Chef du Rang (4) Chef du Rang (4) Chef du Rang (4) Chef du Rang (4) Comis du Rang Comis du Rang Comis du Rang Comis du Rang Aj. Pavit Tansakul 33
- 34. Midscale (Casual Dining)Restaurants Area Manager Unit General Manager Assistant General Manager Kitchen Manager Dining Room Manager Head Bartender Cook Receptionist Servers Bartenders Preparation Bus Person Lounge Servers Assistant Dishwasher Aj. Pavit Tansakul 34
- 35. Organization chart froma 300-bedroom four-star hotel Aj. Pavit Tansakul 35
- 36. Three level ofmanagement in foodservice operation 1. Management Staff 2. Middle Management Staff 3. Supervisory Staff 4. Operation Staff Aj. Pavit Tansakul 36
- 37. Foodservice Industry OperatingPractices Economics, technology, demographics, politics, and competition impact foodservice operations Eating divided in two areas of home and foodservice operators Increasing numbers eating away from home; many have never cooked a meal from basic ingredients Aj. Pavit Tansakul 37
- 38. Foodservice Industry OperatingPractices Partnerships to provide new cost-effective and value-added services Distributors expand to include pre-preparation, menu development, signature products, customer tracking, and frequent delivery Manufacturers developing packaging and presentation technology On-site foodservice operators serve variety of customers, maximize facilities, lease off-hours, develop new menu items Aj. Pavit Tansakul 38
- 39. Partnering Establishes mutual goals and objectives Builds trust and encourages open communication Helps eliminate surprises Enables two parties to anticipate and resolve problems Aj. Pavit Tansakul 39
- 40. Franchising Right granted to individual or group to market company s concepts Solves biggest expansion problems people and money Built on solid concept that is unique Concept must be market tested Support services must be provided by franchisee Computerization of franchise system is required Aj. Pavit Tansakul 40
- 41. ก F ก F F ก ก ก F ก F F ก 5 F ก F 5-10 Aj. Pavit Tansakul 41
- 42. Large Hotel /MGT Position Hotel General Manager Resident (Assistant) Human Resources Manager Human Resources Purchasing 2 Director of Food 1 and Beverage Sale and Marketing 3 Operations Accounting Executive Assistant Food and 4 Beverage Director 9 Chef 7 10 Sous Grill Chef Restaurant Beverage Room Service Executive 5 Chef Manager Manager Manager Steward 11 15 16 Chef de parties Pantry Chef Captain Bar Maitre d’hotel Manager 8 12 13 14 Chef / Cook Server / Wine Butler / 6 Pastry Chef Waiter Bartender Sommelier Aj. Pavit Tansakul 42