Unit - 1 - Food and Beverage Service Management

Food and Beverage Service Management

Contents I.

Food and Beverage operation:types,classification,types of Catering,Organisational chart, Duties of F&B staff.

II.

Layout of Food Service Area.

III.

Types of Services.

IV.

Menu: types, French classical, Menu Planning.

General market

(non competitive market) 1. 2. 3. 4. 5. 6. 7. 8.

Hotels/ restaurants Popular catering Retail stores Banqueting/ conferences/ exhibition Leisure catering Motorway service station Pubs & Wine bar O.D.C

Classification of F & b service industry

Restricted market (competitive market) 1. Transport

catering

2. Clubs 3. Industrial

(contract) 4. Private welfare

Cost provision in restricted market 1. Industrial

catering

2. Schools 3. Universities

&

colleges 4. Hospitals 5. The forces 6. Prisons 7. Industrial (own catering)

Types of Catering Operations  Commercial Operations  Industrial or Non Commercial Operations  Welfare Operations

Commercial Operations  Target

is to increase the profit so they provide luxury decoration, comfort to their guest.

 Ex:Hotels,

Restaurant, Café

Non-Commercial Operations  To

fulfill need of the people then earn profit.

 Ex:

School, colleges, hospitals, hostel

Welfare Operation  To

help the others ,this kind of operation do the social work run by help of government as well as donation of people.  Ex :Dharamshala, Anath-ashram

Sectors of F & b industry 1. 2. 3. 4. 5. 6. 7. 8. 9.

Hotels Restaurants Ethnic restaurant Coffee shop Specialty Restaurant Banquet Cafeteria Snack Bars Bistros

10. 11. 12. 13. 14. 15. 16. 17. 18.

Discothèque Nightclub Pub Bar Family style Destination restaurant… Casual restaurants Cafes Coffee houses

Hotels  Commercial Sector of

food and Beverage provide luxury services.  Accommodation ,Food and Beverage,Laundry,swim ming pool, transport, convection hall, internet etc.

Restaurants 

 



Provide food and Beverage services and some entertainment facilities. Discotheque, Tennis court. Caters for families, travelers and Holiday Makers. Décor of such restaurants feature higher quality materials with an eye towards the "atmosphere" desired by the restaurateur.

Ethnic Restaurants 



Indian, Oriental, Asian, Spanish, Greek, Italian are just some of many types of ethnic Restaurants Offer many of the standard dishes which are now appearing within a range of other menu types.

Coffee Shop      

Coffee shop is a part of the Hotel. Run 24 Hours. Pre-plated service has been done. Offered some snacks along with coffee. They Change their Menu 4 times in a day. Used separate menu for Breakfast, Lunch, Evening Tea, Dinner.

Specialty Restaurant 





It’s entire atmosphere decor are similar to a particular type of food or theme. restaurants are full service restaurants with specific dedicated meal courses. As in Rajasthan specialty restaurant the food served to dance their local cultural song and also used same kind of dress to welcome the guest.

Banquet Banquet is a place where any occasion to be celebrate They are Formal, Informal ,Semi Formal.  They provide a room for meal and drinks.  They are specially used in marriages, conferences or small group meetings.  Self service is used in the Banquet. 

Cafeteria 





Primary self service with customer choosing selection from a counter in varying design and layouts. Typically, a patron takes a tray and pushes it along a track in front of the counter. Originally develop from industrial feeding market but now seen in variety of sectors.

Snacks Bars  Informal Restaurants

done quick service.  Also have a counter for self Service.  They are specialize in snacks, soda, ice creams etc.

Bistros  Bistros are those

restaurant which are located near the river.  Smaller establishment with check tablecloths, bentwood chairs,clutterd décor and friendly informal staff.  Offer honest basically rebust cooking.

Discotheque  Is a Bar which offered

lite snacks along with some soft drinks.  Is a place where men and women of younger age group go to relax by workouts.  Fast dancing and loud music with psychedelic lights are it’s sufficient feature.

Nightclubs  Normally open in

Nights at Dinner, Dance and Celebrate.  A Dispensing Bar always provided Decor is Lavish while service is elaborate.

Pubs  The pubs are Famous for

their expensive wines and Spirits.  In Pubs Bartenders

produces exclusive cocktails and great sommelier to keep the wine glass full.

Bars 







Bar is the specialized counter where drinks are served. Bar normally served alcoholic beverages such as beer,liquer,wines,rum. Bar provide long stools or chairs for the patrons along with table or raised counter. A light music runs in bar which gives best satisfaction to the guests.

Family style Restaurant 



Family style restaurants are restaurants that have a fixed menu and fixed price, usually with diners seated at a communal table such as on bench seats. More common in the 19th and early 20th century, they can still be found in rural communities, or as theme restaurants, or in vacation lodges.

Coffeehouses Coffeehouse are casual restaurants without table service that emphasize coffee and other beverages.  Typically a limited selection of cold foods such as pastries and perhaps sandwiches are offered as well.  Their distinguishing feature is that they allow patrons to relax and socialize on their premises for long periods of time without pressure to leave promptly after eating, and are thus frequently chosen as sites for meetings. 

Destination restaurants 

A destination restaurant is one that has a strong enough appeal to draw customers from beyond its community.

Casual Restaurant 

A casual dining restaurant is a restaurant that serves moderately-priced food in a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically provide table service. Casual dining comprises a market segment between fast food establishments and fine dining restaurants.



Casual dining restaurants usually have a full bar with separate bar staff, a larger beer menu and a limited wine menu. They are frequently, but not necessarily, part of a wider chain, particularly in the United States.

Café’s 



Café’s and coffee shops are informal restaurants offering a range of hot meals and made-to-order sandwiches. Cafés offer table service. Many cafés are open for breakfast and serve full hot breakfasts. In some areas cafés offer outdoor seating.

Types of Catering Industrial catering Off-Site catering 3. Club catering Transport catering (airline catering, railway catering, ship catering) 5. Welfare catering 6. Retail stores Catering 7. Restaurant Catering 8. O.D.C (Outdoor catering) 9. Leisure linked catering 1. 2.

4.

Industrial Catering  





Similar to workers canteen, cafeteria. Purpose of industrial catering is to give refreshment to the workers. Large quantity of food produced in dinning room with limited choices. Meals, tea, snacks are provide time to time.

Off-Site Catering  Marriages and

Festival concerned.  Temporary structure maintained.  Food served in open air.  Simple Buffet is maintained.

Club Catering o o

o

o

Licensed Catering has been done. Membership card is required to enter in the club. Provision of food and drink in an environment dominated by licensing requirement. Provide snacks,Bevreges and some fast food items.

Transport Catering  Transport

catering categorizes in three parts:  Railway Catering  Airline Catering  Cruise Catering

Railway Catering • • • • •

Glorious catering with fully A-la –Carte menu. Pantry car used to take the orders. Continental menu is used. Gives little choice to the passengers. Offered both Vegetarian and Non-Vegetarian food.

Airline Catering 

Special Branch of Catering where equipments as well as money is not distributed because all customers paying heavily for their flights.

Passengers of Airline: a. Executive class b. Economic Class

Executive Class a) b) c)

d)

A-la-Carte food is served with limited choice. Silver service has been done. Proper Cover spread with cutlery, crockery and glassware. Separate service for vegetarian and Non vegetarian.

Economic Class 



 

Table-d-Hote menu offered with limited choices. Vegetarian and NonVegetarian food served separately. Food served in a simple plastic sheets. Plastic forks, spoons and thermocol cups for tea coffee are given.

Cruise Catering    





Cruise catering is one of the most luxurious catering People have enough time in journey. The food which served is fixed with a little choice. Furniture is firmly fixed in the floor to prevent sliding and wobbling. Food items is stocked in the store and prepare during the journey. Production area is somewhat different so gas fuel is used as little as possible.

Welfare Catering  This kind of catering

collect a number of people.  Langar,Mela,Yatras concerned.  A number of people participate and take meal.  Provide self Satisfaction

Retail Store Catering  Provision of food and

drink as an adjunct to retail provision.  Provide meal and drink both  A-la-Carte food has been served.

Hierarchy of Food & Beverage Department

Duties and responsibilities of F & B Manager

1. Ensuring that the required

profit margins are achieved for each food & beverage service area, in each financial period. 2. Updating & compiling new wine lists according to availability of stock, current trends & customer needs. 3. Compiling, in liaison with the kitchen, menus for the various food service areas & for special occasions. 4. The purchasing of all materials, both food & drink.

5. Ensuring that the quality in relation to the price paid is maintained. 6. Determining portion size in relation to selling price. 7. Departmental training & promotions, plus the maintenance of the highest professional standards. 8. Employing & dismissing staff. 9. Holding regular meetings with section heads to ensure all areas are working effectively, efficiently & are well coordinated.

Duties & responsibility of Restaurant Manager

1. 2. 3. 4. 5. 6. 7.

Operation of dining rooms. Helps in hiring, training, scheduling of staffs. Maintains service standards. Briefings. Service supervision. Handles guest complaints. Helps in menu planning, cost control and sales

8. Carries out management policies in the department… 9. He also meets guests and handles problems and complaints. 10. He directs personnel, plans and forecasts. 11. He coordinate with executive chef, chief cashier, sales manager and the maintenance and security departments.

Attributes of F & B staff

Steward 1. A professional & hygienic appearance. (How you look & the first impressions you create) 2. Knowledge of food & beverages & technical ability. 3. Punctuality 4. Local knowledge 5. Personality 6. Attitude to the customer 7. Memory

8. Honesty 9. Loyalty 10. Conduct 11. Sales ability 12. Sense of urgency 13. Customer satisfaction 14. Complaints 15. Contribution to the team

Layout of Coffee shop

Layout of Fast food restaurant

Layout of Specialty restaurant

Layout of Banquets

Menu Planning

Menu Menu is primarily a selling aid. The word ‘ menu ‘dates back to eighteenth century, although the custom of making a list of the courses for a meal is much older. The bill of fare was originally very large & was placed at the end of table for everyone to read. As the time progressed the menu became smaller in size & a no. of copies were made which allowed individuals to read their own copy.

Types of Menu 1.

Table d'hôte

2.

A-La-Carte

Table d'hôte    

The menu has a fixed number of courses. There is a limited choice within each course. The selling price is fixed The food is usually available at a set time.

A La Carte 

 

The choices are generally more extensive. Each dishes are priced separately. There may be longer waiting times as some dishes are cooked and finished to order.

COMPILING OF MENU There are number of considerations to bear in mind when compiling a menu. 1) Type:    

Assess the type of meal Assess the type of kitchen and staff available in relation of equipment and skills. Assess the type of food service area and its capacity in relation to china, silver and glassware. Assess the skills of food service area staff and the number of courses to be served.

2).Supplies  Make a note of seasonal supplies.  Ensure the local availability of supplies. 3). Balance  Strike a right balance between light and heavy dishes.  Vary the sequence of preparation of each course.  Change the seasoning, flavouring and presentation.

4). Food Value.  Use commodities and method of cooking, which will preserve the natural nutritive properties of raw materials and be balanced. 5). Colour  Avoid either clashes of colour or repetition of similar colour. 6). Language  The menu should be written all in French or all in English and should be easily understood by customer.  Ensure proper spellings, correct terms, proper accents and the like.

Aspects of Menu Planning

Guestronomic Aspect A menu should be planned as a whole and as an entity in itself. Utmost care should be taken to avoid a succession of independent and unrelated courses. For this, there should be an overall balance with no repetition of colour, ingredients, texture, words, shapes, consistency, cooking methods, etc.

Economic Aspect The cost of a menu should be in relation to the selling price. Food costs should be maintained at a stipulated level to maximize profits.

Practical Aspect The type of kitchen and service area, its staff, equipment and size must be considered while planning menus. The meal, supplies available and customers catered to are the other factors to be borne in mind.

Factors to be considered while planning a Menu

1. 2. 3. 4. 5. 6. 7. 8.

The type of menu The kind of meal Type of customers The capability of kitchen staff Style of presentation and garnish Stipulated price Season Supplies

9.   

  

Balance Avoid repeating of words when writing the menu. Colours should not be repeated. Menus should start with light dishes, progress to more substantial items and finish with a light course. Texture should be different. Sauces should vary. Garnishes using traditional names must be correct.

 Ingredients

must be maintained or balanced specially on the table d'hôte menus. Nutritional requirements of persons engaged in light or heavy work must also be considered.  Colour is the most important factor considered in presentation of food. Artificial colours, if used, must be in moderation. Colourful garnishes improve the appearance of drab-looking food.

 Wordings are of utmost importance in the

preparation of a menu.  Language must be easily understood.  French menus may be accompanied with

English translations.  French wordings must have correct spellings and accents.  Only one language should be used.  The use of capital letters should be systematic.

French Classical Menu

Hors-d’oeuvre

It includes salads, fish(lobster, smoked eel & prawns), meats (pates), canapés (foie gras, asparagus tips, tomato, gherkins) egg (poached, hard boiled )

Soup (potage)

It includes all soups, both hot and cold…

There are a great number of egg dishes beyond the usual omelettes but these have not retained their popularity on the modern menu.

Pasta & rice (Farineaux)

Includes all pasta and rice dishes. Can be referred to

Fish (Poisson)

 Fish dishes, both hot and cold. As fish is easily

digested and helps to prepare to appetite for heavier courses that follow.

First meat course. Generally small, well garnished dishes which come from the kitchen ready for service. Accompanied by a rich sauce or gravy. Potatoes

Releve

This refers to main roasts or other larger joints meats, which would be served together with potatoes and vegetables.

Sorbet

A rest between courses, where the dinner may obtain their second wind. It is usually iced water, flavored with appropriate wines and liqueurs. It is avoided

Roasts or Roti

Course consists of roasts poultry or game bird, like chicken, turkey, duck and quail.

Vegetables and Legumes

At this stage, the meal returns from heavy to light items. Single vegetables are served with sauces.

Salads (Salade)

Refers to a small plate of salad that is taken after a main course and is quite often a green salad and dressing.

Cold Buffet (Buffet froid)

This course include a variety of cold meat and fish, cheese and egg items together with a range of salads and dressings..

Cheese (Fromage)

Includes the range of cheese and various accompaniments, including breads, biscuits, celery, grapes and apples. This course can also refer to cheese based dishes such as soufflés.

Sweets (Entrements)

Refers to both hot and cold puddings.

Savoury (Savoureux)

Sometimes simple savouries, such as Welish Rarebit or other items on toast, or in pastry, or savoury souffles, may be served in this stage.

Fruit (Dessert)

Fresh fruits, nuts and sometimes candied

Beverages

Refers to coffee but now a days refer to a wider range of beverages including teas, coffee, chocolate and proprietary beverages.

Types of Service

Types of Services 1. 2. 3. 4. 5. 6. 7. 8.

Silver or English service Family Services Plated or American service French service or Butler service Russian service Gueridon service Bar counter Booth counter

Silver service or English Description



Presentation and service of food by staff from oval flat or dish from left.

Uses



High class establishments, cruise liners, first class travel catering, and formal banquet.



Dishes look good; skill of service- waiters



Required skilled staff; costs are increased service is slow; and lots of dishes are utilised.

Advantage

Dis-advantage

Family service Description

Uses

Advantage

Disadvantage



Main courses are plated with vegetables placed in multi-portioned dishes for customers to help themselves. Sauces are offered



Some functions, privet parties, clubs and institutions.



Staff requirements and skill are decreased. It is a time-savings; customers to help themselves. Sauces are offered.



Service is impersonal, spillage may occur.

Plated or American service Description Uses



Service of pre-plated food from the kitchen



Less functions, privet parties, clubs and institutions.



Economy of equipment; speed and simplicity; saves labor; increase turnover; labor may be unskilled, hence it reduces cost.



Kitchen time and labor are increased; appearance may be affected due to overcrowding of plates.

Advantage

Disadvantage

French Or Butler service Description



Presentation and service of food by staff

Uses



High class establishment, royal functions and balls.

Advantage



Personalized and good presentation



Skilled staff; increased costs; suitable for small gathering; possibility of unequal portioning

Disadvantage

Russian service Description



Table is laid with food for guests to help themselves.



At functions and private parties, limited use.

Advantage



Staff requirements and skill are decreased. It is a time-savings; customers to help themselves. Sauces are offered

Disadvantage



Service is impersonal, spillage may occur

Uses

Guerideon

service

Description



Food is served from side table or trolley; may , include cooking, flambé, carving; preparation of salad/dressing, filleting.

Uses



Specialty restaurant, high class establishment, and night clubs.



Help in merchandising; food is spectacular and classy.



Labour is expensive and skilled; time consuming; special equipment; portion control might be difficult

Advantage Disadvantage

Bar Counter Description



Service to customer at bar counter, seated on stools.

Uses



Bars and Pubs

Advantage



Quick service and personalized

Disadvantage



More pressure on staff; need to be effervescent.

Booth service Description



Service to customer seated on long benches in booths, where food is served with either hand to guests seated but always facing them.

Uses



Fast food and casual dining cafes.



Quick service, reasonably personalized.



Very casual and in appropriate for fine dining

Advantage Disadvantage

Thank You ! --------------------------Om Singh Amrapali Institute of Hotel Management