Food & Beverage Department Flashcards
- 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
Food and beverage director
professional cook who specializes in sauces and stews.
Sauce chef
Roasts, broils, grills, and braises meats
Rotisserie chef
Cooks fish dishes
Fish sauce
Relives station chefs
Relief chef
Prepared vegetables
Vegetable chef
Prepares all hot and cold dessert items
Pastry chef
Prepares all cold foods: salads and dressings
Pantry chef
- 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.
Restaurant manager
- 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.
Bars
- Supervising the ordering process and storage of wines.
- Preparing wine list.
- Overseeing the staff.
- Maintaining cost control.
- Assisting guests with their wine selections.
- Proper service of wine.
- Knowledge of beers and liquors and their service.
Bar manager
Bar that is always the hubbub of the lobby and offers a holding area for the hotel’s signature restaurant.
Restaurant bar
This bar service all the bars in the hotel.
Service bar
This bar is used specifically to service all the catering and banquet needs of the hotel.
Catering and banquet bar
These are popular at resort hotels, where guests can enjoy a variety of exotic cocktails poolside.
Pool bars
The main attraction is sporting events
Sports bar
Some hotel offer guests evening entertainment and dancing
Night clubs
Small, refrigerated bars in guest rooms
Minibars
•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
Chief steward
2 ways of ordering room service
• telephone
• by doorknob hangers for bfast orders
Responsible for the selling and servicing, catering, banquets, meetings, and exhibitions in a way that exceeds guests’ expectations and produces reasonable profit
Director of catering
• Manages the office and controls the function diary. Marketing
• Sees that the contracts are correctly prepared and check on numerous last-minute details.
Catering coordinator
• 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.
Catering services manager
