HIR 3309 Food and Beverage Service Operations Introduction

HIR 3309 Food and Beverage Service Operations

Introduction Course outline introduction Course syllabus Evaluation Examination Field Trip Practical test

Course outline Introduction to course Food and Beverage Department Others form of service industry Front of house and back of house Theory of food service (1 -2) Hospitality and service personnel Service Standard training

Guest Relation Management Table etiquette principles Hotel Inspection Menu knowledge Beverage products knowledge (1 -2) Cocktails and drinks mixing practical class

Course outline evaluation and criteria Class attendance 10% ◦ Criterion ◦ Class signing sheet ◦ Name checking random ◦ Grooming and punctuality

Midterm 20% Final 30 % ◦ Writing part Individual assignment 30% Individual presentation 10% ◦ Interpersonal skill 5% ◦ Personal skill 5%

Additional Learning John R. Walker. 2004. Introduction to hospitality management. C. Anderson & D Blakemore. 1991. Modern Food Service. Oxford: Linacre House. Graham Brown & Karon Hepner. 2004. The waiter’s handbook edition 3. Piyapan Klunklin. Food and beverage service in the restaurant Others food and beverage book and hotel website

Food and Beverage Department F&B Director F&B Planning Kitchen Restaurant/Outlet Bars Stewarding Department Catering Department In-Room Dining/Room Service Trends in F&B Operations

Structure of department F&B Director Assistant F&B Director Administrative Assistant In-Room Dining Manager Beverage Manager Chief Steward Executive Chef Catering Manager Restaurant Manager Order taker Servers Bartenders Stewards Sous chef Service Manager Supervisors Cooks Supervisors Servers House man Servers

Food & Beverage Director Directs and organizes the activities of the F&B department to maintain high standards of F&B quality, service, and merchandising to maximize profits Qualification and needed skill Operation planning Business forecast

F&B planning Staffing of the department Controlling costs Liaisons with executive chef menus, food quality, and quantity Guest feedback analysis Regular competition analysis Liaisons with purchasing manager for inventory control

Kitchen Executive chef ◦ ◦ Cost controlling Quality and quantity of food Menu creation Position in the kitchen

Restaurants/Outlets Restaurant Manager Exceeding guest service expectations Hiring, training, and developing employees Setting and maintaining quality standards Marketing Room service, mini bars, or cocktail lounge Presenting annual, monthly, and weekly forecasts and budgets to the F&B director

Bars Bar manager Supervising the ordering process and storage of wines Preparing a wine list Overseeing of staff Maintaining cost control Assisting guests with their wine selection Proper service of wine Knowledge of all beverage and their service

Stewarding Department Chief steward Cleanliness of the back of house Maintaining clean glassware, chinaware, and cutleries for the outlets Maintenance of dishwashing machines

Inventory of chemical stock Sanitation of kitchen, banquet isles, storerooms, walk-ins/freezers, and all equipment Pest control and coordination with exterminating company Forecasting labor and cleaning supplies

Catering Department Director of Food and Beverage Director of sales Director of Catering Coordinator/office staff Executive Chef Catering sales Manager Catering service Manager Banquet Chef Catering Account Executives Catering steward Banquet Cooks Catering/Banquet Maitre d’s/Captains Catering/Banquet Bartenders/servers On-call servers Banquet Houseman

Catering Department Director of catering Liaisons with Room division Manager Organizing, and planning Maintaining meeting with concerned department Sell of conventions, banquets and functions

Set up service standards Set up sales and cost budget Creative and knowledgeable in food and beverage Staffing and labor cost controlling Exceeds guest expectations Organizes catering events; Meetings, Conventions, Dinners, Luncheons, weddings, and parties. .

In-Room Dining/ Room service Room Service Manager Analyze the front desk forecast Planning Staffing; schedule/roster Set up service standards Cost controlling, menu and prices Prepare food and beverage ordered

Trends in Food and Beverage Operation The use of branded restaurants instead of hotels operating their own restaurants Making restaurants and beverage outlets more casual Standardized menus and service for all hotel restaurants Technology is being used to enhance guest services and control costs in all area of the hotel

Summary: The F&B division is led by the director, who is responsible for the efficient operation of kitchen, catering, restaurant, bars, and room service Executive chef is responsible for kitchen in charge of the quality and quantity of food including administrative duties, financial results, and organizing

A hotel usually has a formal and a casual restaurant which are either directly connected to the hotel or operated separately Room service offers the convenience of dining in the room, with quality food and beverage, at a price acceptable to both the guest and the hotel

Catering is subdivided into on-premise and off-premise occasions, which may include meetings, weddings, conventions, dinners, luncheons and party. The type of service and room set up may vary. It involves careful planning and the interaction and cooperation of many people.

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