FOOD AND BEVERAGES

Created by

bella

Cards (63)

Organizational structure 
A series of activities such as task allocation, coordination and supervision which helps to achieve an organization's goal
Front of House (FOH) roles in a restaurant
Waiter/Waitress
Host/Hostess
Bartender
Cashier
Maître d'
Back of House (BOH) roles in a restaurant
Executive Chef
Sous Chef
Chef de Partie
Demi Chef de Partie
Commis
Demi Chef de Partie 
Assistant to Chef De Partie for the belonged hierarchical line, assists in the preparation of different types of meals
Commis 
Basic chef who works under a chef de Partie / demi chef de partie to learn the station's responsibilities and operation
Banquet Manager 
Manager of Banquets in Hotels, responsible for coordinating the delivery of all food and beverage for functions held in the Hotel, primarily concerned with front of house activities
Duties of Banquet Manager 
Oversees the events
Checks the menus
Arranges the staff, food, beverages, entertainment, etc.
Inspects the area and assures all the necessities are right on place
Coordinates sequence of service and breaks
Consequences of bad organizational structure
Breakdown of Communication
Lack of Morale
Loss of Business
Low Productivity
Slow or no growth
Transition from old organizational structure to a new one
1. Preparing employees
2. Planning and Implementation
3. Monitoring
Types of Food Operations
Restaurants
Fast food outlets
Contract Catering
Industrial (Corporate) Catering
Welfare
Travel Catering
Licensed Trade
Characteristics of Restaurants 
Serve food and/or drinks
Dine-in or take-away
Payment before a meal, after a meal or running tab
Different cuisines
Characteristics of Fast Food Outlets
Selling food in a matter of minutes
Over the counter or served by the staff
Busy lifestyle demands
QSR (Quick Service Restaurants) – restaurant chains
Mostly unhealthy food
Healthy menu development
Contract Catering 
Offers food and services on terms of a contract (delivery of food and services), contract is drawn up between the catering agency and the customer
Industrial (Corporate) Catering 
Provides food and drink to staff in the corporate sector, usually in buffet style (daily meal for most of the staff in an office), food preparation in huge quantities
Welfare Catering 
Non-profit operation (charity), gives food to different types of organizations such as universities, colleges, schools, hospitals, care homes and prisons, held by the government usually
Travel Catering 
Provides food, drink and services while traveling either on ship, airplane or train, trains and airplanes usually carry already prepared meals kept in heated storage facilities, ships usually have space for kitchens and food is made and catered while on board
Licensed Trade 
Includes restaurants, bars, pubs, clubs and other public houses which are licensed to sell alcohol, both alcohol and food service, licensed pubs and clubs serve food for a boost in their revenue mainly, sale of alcohol is prohibited in UAE unless in possession of a license, minors (under the age of 21) cannot purchase alcohol
The service sequence 
Preparation for service
Taking booking
Greeting and seating/directing
Taking food and beverage orders
Serving of food
Serving beverages
Clearing during service
Billing
Dealing with payment
Clearing following service
Dishwashing
Methods of Service 
Table Service
Self-Service
Assisted Service
Single Point Service
Specialised Service
Table Service 
The customer is served at the table, includes plated service or silver service, found in most types of restaurant, cafes, and banqueting
Self-Service 
The customer is required to help him or herself from a buffet or counter, usually found in cafeterias and canteens
Assisted Service 
The customer is served part of the meal at a table and is required to obtain part through self-service from some form of display or buffet, found for functions (i.e. canape)
Single Point Service 
The customer orders, pays and receives the food and beverage at a counter, bar, fast food operation or at a vending machine
Specialised Service 
The food and drink are taken to where the customer is, includes tray service in hospitals or aircraft, trolley service, home delivery, lounge and room service
Menu 
Consists of food and beverage items available for consumers, designed according to the standards and objectives of the organization
Types of menu presentation
Paper
Menu Boards/Digital Displays
Outdoor
Online Menu
Main criteria in the food menu
Attractive presentation
Cleanliness
Easy to read
Content of the menu
Easy to understand
Types of menu 
A la Carte Menu
Table d'hote Menu (Set menu)
Static Menu
Cyclic Menu
A la Carte Menu
Provides a bigger choice which is established by the organization, each dish will be priced separately and the customer can order different items from the listing
Table d'hote Menu (Set menu)
Contrast to a la carte menus, there are fixed numbers of items in the menu with fixed prices, the choice is limited
Static Menu 
Menu is categorized and separated in groups: Breakfast, Lunch, Desserts, etc.
Cyclic Menu 
A specialty item per day – Business Lunch, Friday deal, etc.
Steps for calculating food cost
1. Break up each dish into its ingredients
2. Calculate the cost of each dish
3. Figure out your fixed cost per meal served
4. Calculate what percentage of your menu price comes from food
5. Determine target food-cost
Food cost percentage formula 
Cost of food / Menu price x 100
Wine types 
Still Wine
Fortified Wine
Aromatized Wines
Organic Wine
De Alcoholised and Low Alcohol Wine
Sparkling Wine
Still Wine 
The most popular category, divided into Red Wine, White Wine, and Rose Wine
Fortified Wine 
Contains more than 14% of alcohol (ABV), includes Port Wine, Sherry Wine, Madeira, Marsala, Ice Wine (Eiswine), Vermouth
Aromatized Wines 
Wines with added herbs, spices and roots, includes Sangria, Wine Coolers, Maiwine
Organic Wine 
Grapes used are grown in organic farms excluding artificial chemicals
Sparkling Wine 
Contains a significant amount of carbon dioxide, includes Champagne, Prosecco, Cava