Food and Beverage Management Flashcards
1
Q
F&B manager is responsible for:
A
- Kitchen
- Catering
- Banquet
- Restaurants
- Room Service
- Minibar
- Lounges
- Bars
- Stewarding
2
Q
Who report to the F&B manager?
A
- Purchasing manager
- Store manager
- Executive Chef
- Restaurant manager
- Stewarding manager
3
Q
Financial parts in F&B management:
A
- Purchasing F&B stock
- Stock & storage control
- Goods receiving
- Plan & carry out F&B budgets
- Relevant financial reports
4
Q
Tasks to do with the menu:
A
- Contribute to design
- Update menus
- Work with chef on menu planning
- Keep up with food trends and customer preferences
- Pricing of menu
5
Q
What are F&B outlets in a hotel?
A
- Restaurant (in-house and external guests; all day dining or coffee shops, speciality (= national or regional character or fine dining)
- Lounge (cosy setting in relaxed surrounding, cocktail, lobby or cigar lounge)
- Bar (fast, small snack menu, pool bar, club bar, cocktail bar, juice bar, beach bar)
- Nightclub (large guest numbers, security is very important)
- Room service
- Meeting rooms, ballrooms
- Delicatessen shop (fresh, cakes, salads, special products)
- Butler service (exclusive, arranging luggage, preparing bath, laundry service, serving in the room, private bartender)
6
Q
Tasks and responsibilities of Stewarding department
A
- Maintaining inventory of glassware, china, silverware, service inventory for F&B outlets
- Cleaning back of house
- Sanitizing the kitchen, storerooms, freezers and equipment
7
Q
Tasks and responsibilities of the banqueting department
A
- Always in contact with: security, group sales booking, front office, reservations, accounting, maintenance, F&B outlets, kitchen
- Trends: smaller and individual portions, a la carte menu for banqueting, removable chef tables, live preparations or cooking, large centrepieces on the table
- Corporate Segment: profit companies, more money to spend; concerned with content instead of costs, pay higher rates than others for quality (Manufacturing, construction, retail, insurance, media)
- Association Segment: cost conscious, groups or individuals that share purposes or goals (Local, state, regional, national, international)
- Other: tend to look for lower rates, lack of experienced meeting planner (SMERF, travel, cultural, sports, seminars)
8
Q
Traits of the Buffet Service:
A
- Long table, variety of hot and cold foods from which guests serve themselves
- Requires few servers but more kitchen prep staff
- Servers maintain the buffet, keep it stocked and clean
- Interactive stations (prepared and served)
- 20-30 guests per server
9
Q
Traits of plate service:
A
- Prepared and plated in the kitchen
- Portion and presentation control
- Waiter sets plates in front of guest with right hand from right side
- Large number of guests can be handled quickly by limited number of service personnel
- 15-20 guests per server
10
Q
What is silver spoon service?
A
- Food is prepared and arranged on silver platters
- Platters offered to each guest from the left
- Server serves food, servers move counter-clockwise around the table
11
Q
What is combined service?
A
- Served in three different ways:
- Plate service: e.g. meat is already on the plate
- Bowls on table with fries and vegetables
- Sauce is served with silver spoon
12
Q
What are the function food types?
A
- Breakfast
- Continental breakfast
- Coffee break
- Lunch
- Afternoon tea
- Reception
- Cocktail
- Dinner
13
Q
Who are in the banqueting Office team and what do they do?
A
- F&B director: oversees all purchases, sales, labour, profit and loss statements
- Banquet sales person: works directly with client in developing the event
- Event planner: often external position, hired by client
- Executive chef: menu, food purchasing, food cost
- Head banquet chef: runs banquet event
- Cooks, Preps, Stewarding
- Maitre d`Hotel: supervises everything
- Captain: manages service in a specific section, stays on floor
- Sommelier: wine steward
- Bartender: charge of everything at bar, up to 50 guests per bartender
- Expeditors: “food checker”, quality control, communication between front and back of house
- Front and back waiters: setup, service, cleaning, clearing
14
Q
What are the large banquet guidelines?
A
- ensure all logistics are in place to cope with the number
- consider the events being held before and after the banquet
- don’t overcomplicate the menu
- plate service allows more consistency
- have a back-up plan
15
Q
Examples of trends:
A
- hyper-local food
- vegetarian
- gut-friendly
- booze-free drinks
- specialized tea
- south American cuisine
- fourth meal
- specialty cakes
