FOOD AND BEVERAGE SERVICE PERSONNEL

Question 1

• Ensuring profit margins are achieved in
  each financial period from each department of F&B service.
• Planning menus for various service areas in liaison with kitchen.
• Purchasing material and
  equipment for F&B
• Services department.

Answer 1

FOOD AND BEVERAGE MANAGER

Question 2

The __________________ is aware of and is tuned to all the work the F&B Services Manager performs and carries out the same in the absence of his superior.

Answer 2

Assistant Food & Beverage Service Manager

Question 3

He/she looks after the overall functioning of a restaurant.
* Managing the functions in the dining room
* Ordering material
* Stock-taking or inventory checking.
* Supervising, training, grooming, and evaluating the subordinates
* Preparing reports of staff and sales
* Managing budgets
* Handling daily sales and coordinating with cashiers

Answer 3

Restaurant Manager

Question 4

RESPONSIBLE FOR:
- Selecting, training, encouraging, and evaluating all junior employees
* Ensuring that cultural values and core standards of F&B department/establishment are met
* Controlling labor expenses through staffing, budgeting, and scheduling
* Handling guest complaints

Answer 4

ROOM SERVICE MANAGER

Question 5

• Setting service standard for banquets
• Forecasting and allocating budgets for various types of events
• Achieving food and beverage sales
• Controlling chinaware, cutlery, glassware, linen, and equipment
• Handling decorations and guest complaints
• Providing special requests
• Purchasing required stock
• Participating in departmental meetings
• Planning and pricing menu
• Training, grooming, and development of staff

Answer 5

BANQUET MANAGER

Question 6

• Forecasting the daily flow of customers
• Allocating right number of staff according to customer influx
• Managing and monitoring bar inventory from store to bar
• Tracking all types of drink sales
• Allocating cleaning and tendering tasks

Answer 6

BAR MANAGER

Question 7

• Overall charge of the staff team and is responsible for seeing that all duties are efficiently carried out and that nothing is forgotten
• He/she helps with the compilation of duty rotas and holiday lists
• May relieve the restaurant manager on his days off

Answer 7

HEADWAITER/ MAITRE D’ HOTEL

Question 8

Also commonly known as the assistant headwaiter

Answer 8

STATION WAITER/ CHEF DE RANG

Question 9

__________ simply refers to the section of tables in a restaurant for which he is responsible during his shift

Answer 9

RANG

Question 10

Acts by instruction from chef de rang.

Answer 10

WAITER/COMMIS DE RANG

Question 11

May do a little service of either vegetables or sauces, offers rolls, places plates, clear the tables after each course

Answer 11

WAITER/COMMIS DE RANG

Question 12

The “learner”, having just joined the food service staff, and possibly wishing to take up food service as a career.

Answer 12

TRAINEE COMMIS/ DEBARRASSEUR

Question 13

Young man who clears the table in a restaurant or cafeteria

Answer 13

BUSBOY

Question 14

Responsible for the carving trolley and the carving of joints at the table as required.

Answer 14

CARVER/TRANCHEUR

Question 15

• Responsible for the service of all alcoholic drinks during the service meals.
• Have a thorough knowledge of all the drink to be served.

Answer 15

SOMMELIER

Question 16

Responsible for billing and taking payments, or making ledger account entries for a food and beverage operation.

Answer 16

CASHIER