Food & Beverage Department

Question 1

• Directs and organizes activities of the f&b.
• maintain high standards
• Develop, implement, and monitors schedules
• Cleary describes, assign, & delegate responsibilities and authority
• implements effective control

Answer 1

Food and beverage director

Question 2

professional cook who specializes in sauces and stews.

Answer 2

Sauce chef

Question 3

Roasts, broils, grills, and braises meats

Answer 3

Rotisserie chef

Question 4

Cooks fish dishes

Answer 4

Fish sauce

Question 5

Relives station chefs

Answer 5

Relief chef

Question 6

Prepared vegetables

Answer 6

Vegetable chef

Question 7

Prepares all hot and cold dessert items

Answer 7

Pastry chef

Question 8

Prepares all cold foods: salads and dressings

Answer 8

Pantry chef

Question 9

• Exceeding guest service expectations. - Hiring, training, and developing employees.
  -Setting and maintaining quality standards.
• Marketing
  -Room service, minibars, or the cocktail lounge.
• Presenting annual, monthly, and weekly forecasts and budgets to the food and beverage director.

Answer 9

Restaurant manager

Question 10

• guest to relax, opportunity to socialize for business or pleasure is advantageous for both guests and the hotel.
• are an important revenue source for the food and beverage departments.

Answer 10

Bars

Question 11

1. Supervising the ordering process and storage of wines.
2. Preparing wine list.
3. Overseeing the staff.
4. Maintaining cost control.
5. Assisting guests with their wine selections.
6. Proper service of wine.
7. Knowledge of beers and liquors and their service.

Answer 11

Bar manager

Question 12

Bar that is always the hubbub of the lobby and offers a holding area for the hotel’s signature restaurant.

Answer 12

Restaurant bar

Question 13

This bar service all the bars in the hotel.

Answer 13

Service bar

Question 14

This bar is used specifically to service all the catering and banquet needs of the hotel.

Answer 14

Catering and banquet bar

Question 15

These are popular at resort hotels, where guests can enjoy a variety of exotic cocktails poolside.

Answer 15

Pool bars

Question 16

The main attraction is sporting events

Answer 16

Sports bar

Question 17

Some hotel offer guests evening entertainment and dancing

Answer 17

Night clubs

Question 18

Small, refrigerated bars in guest rooms

Answer 18

Minibars

Question 19

•Cleanliness of the back of the house.
• Maintaining clean glassware, china, and cutlery for the food and
Setting and maintaining quality standards.
• beverage outlets.
• Maintaining strict inventory control and monthly stock check. • Maintenance of dishwashing machines.
• Sanitation of kitchen, storerooms, walk-in freezers, and all
equipment.
• Pest control and coordination with exterminating company. • Forecasting labor and cleaning supplies.
Marketing

Answer 19

Chief steward

Question 20

2 ways of ordering room service

Answer 20

• telephone
• by doorknob hangers for bfast orders

Question 21

Responsible for the selling and servicing, catering, banquets, meetings, and exhibitions in a way that exceeds guests’ expectations and produces reasonable profit

Answer 21

Director of catering

Question 22

• Manages the office and controls the function diary. Marketing
• Sees that the contracts are correctly prepared and check on numerous last-minute details.

Answer 22

Catering coordinator

Question 23

• Responsible for delivering higher than expected service levels.
• Setting and maintaining quality standard of guests.
• In charge of the function from the time the client is introduced to Marketing
the CSM by the director of catering.
• Supervise the catering house persons in setting up the room.
• In charge of schedule and staffing
• Checks that the client is satisfied with the room setup, food, beverages, and services.

Answer 23

Catering services manager