FOOD & BEVERAGE OPERATIONS

CHAPTER 4

FOOD SERVICE:

- To provide fully prepared foods for immediate consumption

- To provide food and beverage to people whose not in their homes.

- The F&B Dept. within hotel consist of various units and huge quantity of staff in order to cater the needs of customers inside or outside the hotel.

2 Categories of Food Service Establishment:1. Commercial2. Non – Commercial

Duties of Food Beverage Director

Key Accountabilities•   He manages the departments Galley, Restaurant, Bars, Provision

and Controlling effectively, enforce company standards, maintain food cost, improve and maintain sales and provability implement and eliminate complaints.

• In charge of all aspects of the food and beverage operations onboard, including revenues, food costs, budgets, inventories, sanitation onboard and discipline in his department.

• He co-ordinates the different departments.

Kitchen : Classical Brigade :

George Auguste Esccofier

Chef de Cusine - executive chef, in charge of the entire kitchen (basically the general)

Sous Chef - the under-chef, second in command. Supervises and coordinates the various station chefs (chef de parties)

Chefs de Partie - “station chefs” specialize in method. A chef de partie usually has several demi-chefs (assistant station chefs) and commis (attendants) working under them.

Demi-Chef - assistant station chef. Does most of the actual preperation of the food in the specific station they are assigned, as supervised by the station chef (chef do partie). In charge of the staion if the station chef is absent.

Commis - attendants assigned to a particular station and given the grunt work, or lower-skill work. Usually in training to become an demi-chef.

Apprentice - lowest man on the totem pole and given the heavy lifting work while studying the culinary arts and in training to become a commis and then move up from there.

Station Chef

Saucier - saucesPoissonier - fish and shellfish dishesFriturier - fry chef prepares all fried items (basically deep frying)Grillardin - grilled and broiled foodsRotisseur - roasted and braised foodsPotager - stocks and soups, assistant to the saucier. Legumier _ vegetable dishesEntremeteir - preparing vegetable dishes, soups, and stocksGarde Manger - cold foods including salads, cold meats, pates, terrines, sausages, hors d'oeurves, decorative carving garnishesBoucher - meat butchery, and poultry and fish treatment.Charcutier - prepares pork products such as pâté, pâté en croûte, rillettes, hams,sausages, or any cured meats. Patissier - pastry chef

Confiseur - makes petits fours and candiesGlacier - makes cold or frozen desserts (today this would be someone who makes ice cream and other frozen desserts, and perhaps also makes ice sculptures.Decorateur - decorates cakes or other itemsBoulanger - baker, makes breads, rolls, and cakes

Related Food & Bev.in a Hotel

• Kitchens• Restaurants• Catering (internal and

external)• Banquet (Internal and

external)• Room Service (In-

room dining)• Mini bars• Lounge bars• Stewarding

• Staff canteen

Food Service varies from:

1. Menu items

2. Food Quality

- Ingredients used

- Professional skill

- Time and effort extended on food preparation

3. Menu Prices

4. Types of Service

a. Table Service

b. Counter Service

c. Room Service

d. Self Service

e. Take-out or delivery service

5. Ambiance

Types of Food Service Establishment

Fast Food

Table Service

Ethnic Restaurant

Specialty Restaurant

Fine Dining

Limited Menu

Chain Restaurant

Theme Restaurant

Family Restaurant

Cafeteria

Buffet

Catering

Institutional Food Service

Airline Catering

Coffee Shop

Take Out

Stand Food Service

Top Restaurant

Types of Food Service

1. American – food portioned and plated in the kitchen carried by service to diners

2. Russian Food Service – food arranged in serving platters in the kitchen, then carried to a serving stand near the table

3. French Service – most expensive & elegant, uses GUERGION(a trolley) food is transported from kitchen to dining room

Other Types of Food Service

4. English service – “host”, the main entree is placed in front of the host, who carves and plates it in the table.

5. Cafeteria service – prepared foods displayed so customers can view the array of offerings prior to selection

6. Buffet service – Trays are used. Customers take plates and proceed to a long table

7. Take Out / Delivery Service – food being consumed off premise

8. Room Service – food is moved to and served in the room

Beverage Service

Reasons in Patronizing Beverage Establishment

• Dining• Entertainment

• Socializing• Business• Meeting new

people

• Getting away from home

• Killing time• Relaxing• Drinking

Styles of Beverage Service

1. Front Bar – drink are served to customer seated at thebar by a bartender

2. Service Bar – provides serve with the equipment to take drink orders and serve drinks

3. Special purpose bar – customers act as servers, placing drink orders with bartenders.

Kinds of Bar

Lobby bar Restaurant bar Service bar Catering and Banquet bar Pool bar Sport bar Night clubs Mini Bars

Responsibilities of Bar Manager

-Supervising the ordering of wine-Preparing wine list- Overseeing staff-Maintaining cost control-Assist guest with wine selection

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