The document discusses the roles and responsibilities of the food and beverage director in a hotel. The director oversees various departments including catering and banquets, restaurants, bars, kitchen and room service. The director is responsible for the efficient operation of these areas to maximize profits while maintaining quality. Some of the director's key duties include developing food and beverage schedules, creating menus with the chef, assigning responsibilities to subordinates and controlling costs. The document also provides examples of different room layouts used for banquets and meetings.
The document discusses the roles and responsibilities of the food and beverage director in a hotel. The director oversees various departments including catering and banquets, restaurants, bars, kitchen and room service. The director is responsible for the efficient operation of these areas to maximize profits while maintaining quality. Some of the director's key duties include developing food and beverage schedules, creating menus with the chef, assigning responsibilities to subordinates and controlling costs. The document also provides examples of different room layouts used for banquets and meetings.
The document discusses the roles and responsibilities of the food and beverage director in a hotel. The director oversees various departments including catering and banquets, restaurants, bars, kitchen and room service. The director is responsible for the efficient operation of these areas to maximize profits while maintaining quality. Some of the director's key duties include developing food and beverage schedules, creating menus with the chef, assigning responsibilities to subordinates and controlling costs. The document also provides examples of different room layouts used for banquets and meetings.
The document discusses the roles and responsibilities of the food and beverage director in a hotel. The director oversees various departments including catering and banquets, restaurants, bars, kitchen and room service. The director is responsible for the efficient operation of these areas to maximize profits while maintaining quality. Some of the director's key duties include developing food and beverage schedules, creating menus with the chef, assigning responsibilities to subordinates and controlling costs. The document also provides examples of different room layouts used for banquets and meetings.
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DIMENSIONS OF
FOOD & BEVERAGES
HRM 001- FOUNDATION OF HOSPITALITY INDUSTRY Food & Beverage Division DUTIES & RESPONSIBILITIES: FOOD & BEVERAGE DIRECTOR Directs and organize the activities of the food and beverage department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.
Develop, implement, monitor schedules for the
operation of all restaurant and bars to achieve a profitable result.
Participate with the chef and restaurant
managers in the creation of attractive menus designed to attract a predetermined customer market. DUTIES & RESPONSIBILITIES: FOOD & BEVERAGE DIRECTOR
Clearly describe, assign, and delegate
responsibility and authority for the operation of the various food and beverage sub departments.
Implements effective control of food,
beverage, labor costs among all departments In hospitality industry, the food and beverage division is led by the director of food and beverage. She or he reports to the general manager and is responsible for the efficient and effective operation of the following areas: Catering and banquet Restaurant Stewarding Bar Kitchen Room service CATERING & BANQUET DEPARTMENT • BANQUET refers to groups of people who eat together at one time and in one place;
• is a pre-booked catered event;
• the guest has to previously decide on a
banquet venue, within the hotel premises or outside, decide on the menu and prices;
• booking is done through the telephone;
CATERING & BANQUET DEPARTMENT • a function prospectus is drawn up by the department and the entire function is organized as per the hosts request;
• menu choice to be given 2-5 days in
advance;
• guest may participate in the function only by
invitation from the host who is responsible for footing the entire bill; CATERING & BANQUET DEPARTMENT
• booking will be noted in the banquet
reservation diary;
• booking will be noted in the banquet
reservation daily;
• it can be formal, informal and conference
meeting; CATERING & BANQUET DEPARTMENT
• CATERING includes a variety of occasions
when people may eat at varying times usually outside the hotel premises;
• Catering has a broader scope than banquets.
DUTIES & RESPONSIBILITIES: CATERING DIRECTOR Sell conventions , banquets, and functions; lead a team of employees; together with input from team members, make up departmental goals and objectives; set individual and department sales and cost budget; set service standards; ensure that the catering department is properly maintained; be very well versed in the likes, dislikes and dietary restrictions of various ethnic groups. DUTIES & RESPONSIBILITIES: CATERING COORDINATOR
he/ she manages the office and controls the
‘bible’ or function diary;
he/ she must see that the contracts are correctly
prepared and check on numerous last minute details. DUTIES & RESPONSIBILITIES: CATERING SERVICES MANAGER Responsible for delivering higher –than-expected service levels to guests; he or she is in-charge of the function from the time the client is introduced to the CSM by the director of catering manager; supervise the catering house persons in setting up the room; schedules the banquets captains and approves the staffing levels for all events; checks the client is satisfied with the room setup, food, beverages, and service; makes out client bills immediately after the function. OCCASIONS FOR THE CELEBRATIONS, BANQUETS, AND CATERING INCLUDE THE FF:
1. Enquiry : A call from prospective clients to the director of
catering, or cold calls by catering sales manager to seek prospective clients .
2. Check for space available in the BIBLE or the computer
program. BIBLE- Is a function book in which a permanent record is maintained of each function rooms availability , tentative booking , or guaranteed booking.
3. Confirm availability and suggest menus and beverages. Invite
client to view hotel when it is up for a similar function. OCCASIONS FOR THE CELEBRATIONS, BANQUETS, AND CATERING INCLUDE THE FF:
4. Catering prepares a contract and create proposal and pro-
forma invoice for client.
5. Catering Manager makes any modifications and sends client a
contract , detailing events, menus , beverages , and costs.
6. Client confirms room booking, menus, beverages by returning
the signed contract. MOST FREQUENT CATERING EVENTS IN HOTELS
Meetings Conventions Dinners Luncheons Weddings and Social Functions FACTORS TO CONSIDER IN ROOM LAY-OUT:
space available inside the banquet hall
size of the audience
expected level of activity and interaction required
place required for dinner, meeting and head tables
details of equipment’s required (e.g. projectors, screen,
lecterns, flip chart, board, dance floor and stage etc.) Buffet Set- up Style THEATER STYLE
• Rows of chairs are
placed with a center of group of chairs and two aisles CLASSROOM STYLE • Tables are usually slim 18 inch ones, are used because meeting participants need space to take notes. • Classroom style setup usually takes about the three times as much space as theater style , and takes more time and labor to set up and breakdown . HORSESHOE STYLE • This type of meeting set up is frequently used when the interaction is sought among the delegates, such as training sessions and workshops. • The presenter or trainer stands at the open end of the horseshoe with a black or white board , flip chart , overhead projector and video monitor and projector . BANQUET STYLE • Dinners are generally catered at round tables of eight or ten persons for large parties and or board- room style-tables or smaller numbers. BOARD MEETING STYLE • This table layout is often used for Board of Directors’ meetings, committee meetings or discussion groups. HERRINGBONE STYLE • It is influenced by Herringbone. • A Herringbone seating arrangement describes the positioning of seats partially and equally askew in one direction. HOLLOW SQUARE STYLE
• Works for group meetings
with frequent interaction. • Square shape lay-out T-SHAPE STYLE • The lay-out of the tables are arranged in T shape. Restaurant Restaurant
is a place where people pay to sit and eat meals that are cooked and served on the premises;
is a business which prepares and serves food and
drinks to customers in return for money, either paid before meal, after meal, or with an open account. HOTEL RESTAURANT
• Many commercials hotels, motels, and similar
lodging operations operate food & beverages facilities that are normally open to guests of the property and to the general public. These facilities include formal and informal restaurants.
and Indian cuisine can be termed as a “specialty restaurant. CAFETERIA
• is a restaurant serving mostly cooked and
ready-to-eat food arranged behind a food serving counter. FAST FOOD
• fast food restaurants emphasize speed of
service and low cost over all other considerations; CASUAL DINING RESTAURANT • a casual dining restaurant is a restaurant that serves moderately- priced food in a casual atmosphere; • a casual dining restaurant usually provide table service; CASUAL DINING RESTAURANT • is a type of restaurant that does not offer full table service, but promises a higher quality of food and atmosphere than a fast food restaurant.
• In the US, it is a relatively new and growing
concept positioned between fast food and casual dining. PUB
• is short for Public House licensed to serve
alcoholic beverages and called so in countries or establishments with a British influence; • is a building where people can have drinks, especially alcoholic drinks, and talk; • food are also offered. BISTRO
• is of Russian origin; • It is well known as a small restaurant or café in France where you can have quick and simple meal is called a bistro; • is a small, informal, neighborhood restaurant with priced simple food in a modest setting with alcohol, usually with a single owner or chef- owned; • are defined mostly by the foods they serve, French home-style cooking, and slow-cooked foods like cassoulet, a bean stew, are typically served. BRASSERIE
• French-style restaurant that serves cheap and
simple food; • also means brewery and many of them serve a good selection of beer on tap. ETHNIC RESTAURANT
• are those that represent the type or characteristic
of a particular race or culture. Bar Bar Bars are an important revenue source for the food and beverage departments.
Bars are places where drinks, especially alcoholic
kind, are sold and drunk.
Hotel bars allow guest to relax while sipping on a
cocktail after hectic day. This opportunity to socialize for business or pleasure is advantage for both guests and the hotel. CYCLE OF ordering
BEVERAGES billing receiving
serving issuing guest
bar stocking BARS ARE RUN BY BAR MANAGERS THE RESPONSIBILITIES OF BAR MANAGER INCLUDES :
Supervising the ordering process and storage of wines
Preparing a 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 LOBBY BAR
• this convenient meeting place was
popularized by Conrad Hilton; RESTAURANT BAR
• This bar is always the hubbub of the lobby
and offers a holding area for the hotel’s signature restaurant CATERING AND BANQUET BAR • This bar is used specifically to service all the catering and banquet needs of hotel. POOL BARS
• These are popular at resort hotels, where
guests can enjoy a variety of exotic cocktails poolside NIGHT CLUBS
