FB Operation

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Olympia Business School

Certificate In Hotel Management

Filo-Text

Food & Beverage Operations

October, 1998

Raffles Education GroupKuala Lumpur w Petaling Jaya w Penang w Singapore w Jakarta w Bangkok w

Beijing w London w New-York



School Of Tourism & Hotel Management Food & Beverage Operations

Olympia Business School 011297-THM-KPP

TABLE OF CONTENTS

TABLE OF CONTENTS ...............................................................................................................................2

INTRODUCTION..........................................................................................................................................3

THE SUBJECT................................................................................................................................................3

HOW TO USE THE FILO-TEXT? ............ .............. ............. ............. ............. ............. ............. .............. ...... 4

ASSESSMENT ...............................................................................................................................................5

INDIVIDUAL ASSIGNMENT .............................................................................................................................5

MID-TERM ASSESSMENT ..............................................................................................................................5

GROUP PROJECT ...........................................................................................................................................5FINAL EXAMINATION ....................................................................................................................................6

ATTENDANCE..............................................................................................................................................6

FEES...............................................................................................................................................................7

CONTACT-TIME..........................................................................................................................................7

FULL-TIME ...................................................................................................................................................7PART-TIME ...................................................................................................................................................7

THE ACADEMIC PLANNER.......................................................................................................................8

WEEK 1..........................................................................................................................................................9

WEEK 2........................................................................................................................................................11

WEEK 3........................................................................................................................................................13

WEEK 4........................................................................................................................................................15

WEEK 5........................................................................................................................................................17

WEEK 6........................................................................................................................................................19

WEEK 7........................................................................................................................................................21

WEEK 8........................................................................................................................................................23

WEEK 9........................................................................................................................................................24

WEEK 10......................................................................................................................................................26

WEEK 11......................................................................................................................................................28

WEEK 12......................................................................................................................................................29





INTRODUCTION

THE SUBJECT

This subject provides an understanding of

• An introduction to the hospitality industry

• Food and beverage operations

• Food and beverage organization

• Food production

• Food services network

• Beverage services network

• Banquet sales service

• Food and beverage accounting

• Food and beverage cost control





HOW TO USE THE FILO-TEXT?

The Filo-text is a tool providing you guidance for this subject. It provides

you a general information on the following:

• Assessment

• Attendance

• Fees

• Contact time

•

The academic team

• The academic planner

For every week, it then provides you with the following information:

• The topic

• The objective(s) of the lecture

• The textbook and the chapter(s) and page(s) related to the given topic

• The other reference books available to you in the library

• Additional reference material for your own research

• The objective(s) of the tutorial

• Questions to prepare for discussion during the tutorial

• Questions for your personal research

Use the Filo-text to prepare yourself prior to the lecture, between the

lecture and the tutorial and after the tutorial.





ASSESSMENT

Student assessment will be evaluated based on the following breakdown:

1) Individual Assignment 15 %

2) Mid-Term Assessment 15 %

3) Group Project 20 %

4) Final Examination 50 %

Total 100 %

INDIVIDUAL ASSIGNMENT

You will receive an individual assignment on week 2 which has be handed up

on week 6. The marked assignment will be returned on week 8.

The assignment will be based on topics covered between weeks 1 and 4 and

must be in the form of a report of between 500-800 words in length.

Failure to submit this assignment will result in an automatic failure in this

assignment.

MID-TERM ASSESSMENT

A mid-term assessment will be held on week 8 and will be based on topics

covered up to week 6. Absence without a valid reason will result in an

automatic failure of the examination.

GROUP PROJECT

A group comprising of 4 – 6 students will complete a group project which willbe assigned on week 3 and handed to the lecturer by week 10 for a

presentation on week 11. No late submission will be entertained. Failure to

meet with the deadline will result in an automatic failure of the project.





FINAL EXAMINATION

The final examination will be conducted on week 13 or week 14 and the paper

is for 3 hours. Registration for the examination is open from week 6 and

closes on week 9. Make sure you register on time. Any registrations madeon weeks 10 and 11 will be subject to penalty charges. No late registrations

will be entertained after week 11.

The format of the examination is as follows:

• Section A - 20 Multiple Choice Questions 20 Points

• Section B - 5 Short Answer Questions 20 Points

• Section C - 3 out of 5 Essay-type Questions 60 Points

• Total 100 Points

ATTENDANCE

Attendance for both the lecture and tutorial is compulsory and absenteeism

should be covered with a medical certificate or written letter by the

parent/guardian. Failure to provide such a document for absenteeism will be

viewed as truancy by the student.

A minimum attendance of 70% is essential to justify attendance for any

examination. Punctuality is equally important. The lecturer is entitled to

refuse entry into the classroom to any student who is late.





FEES

The registration fee is to be paid upon enrollment. The course fee may besettled either in full, by per semester or by installments. Payment in full must

be settled before the first lecture while payment by the semester is payable on

the first day of each semester. Payment by monthly installment is due on the

first day of class of each month.

Any difficulty experienced in the settlement of fees must be communicated to

the (Deputy) Principal. Failure to meet the (Deputy) Principal can result in the

student being barred from attending class.

CONTACT-TIME

FULL-TIME

The duration of each class is 12 weeks and contact time is 1 ½ hours of lecture

and 1 ½ hours of tutorial per week.

PART-TIME

The duration of each class is 12 weeks and contact time is 1 ½ hours of lecture

per week.

For successful results an additional 2 hours is recommended for personal

studies, either individually or in a group.





THE ACADEMIC PLANNER

Week Date Topic

1 Introduction to the hospitality industry

2 Food and beverage operations

3 Food and beverage organization

4 Food production methods

5 Food services methods

6 Beverage services methods

7 Banquet sales and services

8 MID TERM EXAMINATION

9 Accounting

10 Food and services cost controls

11 Revision

12 Project presentation

FINAL EXAM





WEEK 1

Lecture Topic: Introduction to the Hospitality Industry

Lecture Objective: To understand the scope of the industry

At the end of this lecture students should demonstrate the following:

• Understanding food and beverage service in the community

• To understand the importance of automation in the hospitality

industry

Textbook:

Chapter(s) Pages

Operations, methods and cost controls

– Dennis L. Foster

1 3 - 17

Reference Books:

Chapter(s) Pages

Planing and control of food and beverage

(AHMA)

1 3 - 17

Additional Reference Material:


(AHMA)





Tutorial topic: Introduction to the Hospitality Industry

Tutorial Objective: To understand the cost-control scope

Questions to prepare for discussion during the tutorial:

1. What is the role of the food and beverage services?

2. What is the role of automation in the hospitality industry?

3. What are the main objective of a food and beverage operation?

4. What is the difference between lodging and hospitality?

Questions available for self assessment:

1. What is food cost?

2. What is beverage cost?

3. What is the standard food cost?

4. What is the standard beverage cost?

5. How is costing done?





WEEK 2

Lecture Topic: Food and Beverage Operations

Lecture Objective: To understand the operations of the food and beverage

department:


• Understanding the evolution of the food and beverage industry

• The various outlets

• The profitability of the department

Textbook:

Chapter(s) Pages

Operation, methods and cost controls

- Dennis L. Foster2 19 - 35

Reference Books:


(AHMA)





Tutorial topic: Food and Beverage Operations

Tutorial Objective: To understand the operations of the food and

beverage


1. Discuss the evolution of the food and beverage industry.

2. Describe the factors that influence the success of a food and beverage

operation.

3. Identify five main restaurant categories.

4. Discuss the factors that influence the size of the hotels.


1. Identify the five main restaurants categories, and discuss the traits of each

category .

2. Which guide gives restaurant ratings?

3. What is ambiance?

4. Why should meals and decoration be centered around a theme?





WEEK 3

Lecture Topic: Food and Beverage Organization

Lecture Objective: At the end of this lecture students should demonstrate

the following:

• Understand the food and beverage department

• Understand the role of the Food and Beverage Manager

• Understand the importance of location in the success of a food and

beverage business

Textbook:

Chapter(s) Pages

Operation, Methods And Controls

-Dennis L. Foster

3 37 - 53

Reference Books:


(AHMA)





Tutorial topic: Food and Beverage Organization

Tutorial Objective: The purpose of this tutorial is to enhance the students

understanding of the lecture.


1. What are the divisions of the food and beverage organization?

2. What are the duties of the food and beverage manager?

3. What are the six main areas of a storeroom?

4. How is a food and beverage operation influenced by its location?


1. Explain the organization chart of the food and beverage department.

2. What are the responsibilities of the food and beverage manager?

3. What are the responsibilities of the assistant outlet manager?

4. How does the location influence the organization?

5. What is room service?

6. What is banquet operations?

7. Who are the beverage staffs?

8. What is rotation of inventory?





WEEK 4

Lecture Topic: Food Production Methods

Lecture Objective: Understand the role of production staffs


• Understand the different positions in the kitchen

• Understand their roles and duties

• Understand the importance of kitchen sanitation

Textbook:

Chapter(s) Pages

Operations, Methods, and Cost Controls


Reference Books:

Planing and control of the food and beverage

(AHMA)





Tutorial topic: Food Production Methods

Tutorial Objective: To understand the role of production staffs in the

kitchen


1. What are the duties of a executive chef ?

2. What are the duties of a chef de partie?

3. Who is sous-chef?

4. Who is a chef stewart?


1. What are the cost control methods in the kitchen?

2. What is the sanitation concerns in the kitchen?

3. What is the importance of menu planning?

4. What the main duties of a saucier, patissier, entremetier, garde-manger and

rotisseur?

5. What is the importance of cost control in day-to-day kitchen operations?

Discuss.

6. Who are the support staffs in the kitchen?

7. Discuss on the different types of kitchen design.

8. What the four most dangerous bacteria found in the kitchen?





WEEK 5

Lecture Topic: Food Service Methods

Lecture Objectives: Understanding the formal service methods


• Understanding of dining room management

• Understanding of dining room policies

• Understanding the role of the food service manager

Textbook:

Chapter(s) Pages

Operations, methods and cost controls


Reference Books:


(AHMA)





Tutorial Topic: Food Service Methods




1. Discuss the job description of staffs in the dining room.

2. Identify the main food services staff positions, and discuss the important

responsibilities of each position.

3. Identify the main positions in the dining room.


1. Discuss the duties of a host or hostess, food servers and bus attendants.

2. What is a bus chart?

3. How is cost control important in dining room operations?

4. What is a table chart?

5. Who is a maitre d’?





WEEK 6

Lecture Topic: Beverage Services Methods

Lecture Objective: At the end of this lecture students should demonstrate

the following:

• Understanding the organization of the beverage section

• Understanding the duties of bar staffs

• Understanding lounge cost control.

Textbook:

Chapter(s) Pages

Operations, Methods, and cost control

- Dennis L. Foster

6 105 - 131

Reference Books:

Planing And Control Of Food and Beverage

(AHMA)





Tutorial Topic: Beverage Services Methods




1. What are the functions of a beverage manager?

2. What are the responsibilities of a banquet beverage manager?

3. What are the responsibilities of a lounge manager?

4. Discuss factors that influence lounge control and security.


1. What is a lounge par stack checklist?

2. Who is a shift bartender?

3. What is a cocktail and name few international cocktails?

4. What is the difference between table wine and dessert wine?

5. Discuss on the different characteristics of different wines.

6. How can breakage be controlled? Discuss.





WEEK 7

Lecture Topic: Banquet Sales and Service s

Lecture Objective: To provide an understanding of banquet operations


• Understand the function of a banquet department

• Understand the task of coordinating

Textbook:

Chapter(s) Pages

Operations, Methods and Controls

- Dennis L. Foster

7 133 - 148

Reference Books:

Planing and Control of Food and Beverage

(AHMA)





Tutorial Topic: Banquet Sales And Services




1. What are the areas covered by banquet operations?

2. What is the task of a:

a) Banquet manager.

b) Banquet sales manager.

c) Convention services manager.


1. Explain the following:

a) Banquet arrangement.

b) Banquet order form.

c) What are the main entries for banquet reservations.

d) Cover charge and corkage charge.





WEEK 8

MID-TERM EXAMINATION





WEEK 9

Lecture Topic: Food and Beverage Accounting

Lecture Objective: Understanding the accounting objectives


• Understanding the accounting tools

• Understanding the Accounting documents

• Understanding the costs of food and beverage operations

Textbook:

Chapter(s) Pages

Operations Methods and Cost controls


Reference Books:

Planing and Control Of Food and Beverage

(AHAM)

Additional Reference Material

Planing and control of food and beverage(AHMA)





Tutorial Topic: Food and Beverage Accounting




1. What is a purchase report? Discuss.

2. What is a cashier report? Discuss.

3. What is an account payable? Discuss.

4. Define debit, credit and balance forward.

5. What is a guest check?


1. Explain the following:

a) Cost report.

b) Weighted averaging.

c) Forecasting sales.

d) Sales average.

e) Food and beverage sales forecast.





WEEK 10

Lecture Topic: Food and Beverage Cost Controls

Lecture Objective: Understanding industry controls over food and beverage

cost


• Understanding food and beverage cost

• Understanding food and beverage controls

• Understanding standard recipes

Textbook:

Chapter(s) Pages

Operating, Methods, And Cost Controls


Reference Books:

Planing and Control Of Food and Beverage





Tutorial Topic: Food And Beverage Cost Controls




1. Explain the importance of food and beverage costing.

2. What is the purpose of inventory?

3. What is yield analysis?

4. How is costing done?


1 Explain the following:

a) Market reports.

b) Meat market report.

c) Fish / poultry market reports.

d) Food and beverage cost reconciliation report.

e) Storeroom requisition.





WEEK 11

REVISION

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