OBJECTIVE 2.03

HOSPITALITY OPERATIONS

Identify the different aspects of lodging food and beverage

departments

THE PROCESS OF BUYING RAW FOODS, EQUIPMENT AND UTENSILS (FOR

CONSUMPTION FOR THE RESTAURANT BUSINESS)

http://www.youtube.com/watch?v=SaqBOXvfe6s

Take Notes as you watch this

“YOU DO” #1 Video Reflection Write (2) paragraphs summarizing the

process of buying raw foods, equipment and utensils (for consumption for the restaurant business

PURCHASING VS RECEIVING

The process of buying raw foods equipment and utensils is called PURCHASING . This is a very important role in a restaurant industry. The actual purchaser is usually an expert in buying goods and services for the hotel or restaurant.

The process of making sure that the exact items delivered are the exact ones ordered, this is called RECEIVING ones ordered

“YOU DO” #2

According to the video on the process of buying raw foods, equipment and utensils list at (5) reasons WHY PURCHASING is an important role

According to the video on the process of buying raw foods, equipment and utensils list at (5) reasons why RECEIVING is an important role

THE ROLE OF THE FOOD AND BEVERAGE

DIRECTOR.Food and beverage managers plan,

organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other businesses that operate serving food and beverage. Food and beverage managers may be employed by restaurants, bars, hotels and resorts etc. Food and beverage managers still require great customer skills but apply management skills ensuring the labour and financial goals of the organization are maintained.

THE ROLE OF THE FOOD AND BEVERAGE DIRECTOR.

(CONTINUED)

The manager in charge of all the food and beverage services in the hotel. He or she will report to the Hotel General Manager.

The range of median annual salaries is $41,600 - $56,000 (depending on the industry group, region, and union/non-union) *Not including gratuities or incentives

RESPONSIBILITIES OF A FOOD AND BEVERAGE DIRECTOR. Organize, direct and evaluate food and

beverage service Recruitment and training of staff Shift scheduling Performance management; monitor staff

performance and provide feedback Purchase and control of inventory Monitor revenues and expenses Ensure practice of heath and safety

regulations Negotiate supplier arrangements for food and

beverage products Negotiate with clients for use of facilities for

catering, parties, banquets, etc.

KNOWLEDGE, SKILLS AND ABILITIES OF A FOOD AND BEVERAGE DIRECTOR:

Completion of secondary school should be required Diploma or degree in business management or

tourism related field would be an asset Leadership skills  Flexibility Adaptability Inventory management  Conflict resolution Ability to work under pressure Ability to multi-task Good organizational skills

FOOD AND BEVERAGE DIRECTOR

Their MAIN responsibilities are to manage the following five departments:

1. Dining Room 2. Beverages. 3. Kitchen 4. Banquets 5. Room service

POSSIBLE FUTURE CAREER PATHS OF A FOOD AND BEVERAGE DIRECTOR.  

Director of Sales and Marketing General Manager

Example of a Food and Beverage Director http://www.youtube.com/watch?v=2tlA2tNbOj0 Take Notes as you watch this

CATERINGHTTP://WWW.YOUTUBE.COM/WATCH?

V=FU7XEMV_7H4HOW TO PREPARE FOR CATERING A PARTY

(TAKE NOTES)

WHAT IS CATERING

The act of food provision in a professional capacity, typically at social events.

It is providing with what is needed or required.

Caterers, which are either independent vendors or individuals within a particular department of a facility (such as a hotel, restaurant, institution, venue, etc.).

To provide food or entertainment

Catering usually provides for a full range of events, including business meetings, conferences, exhibitions, special events, weddings, and other social occasions.

CATERING ROOM SET UP

http://www.youtube.com/watch?v=4DBi56IAb34

Take Notes.

“YOU DO” #3ANSWER THE FOLLOWING QUESTIONS

What are the components to a catering room setup?

What are the responsibilities of a Food and Beverage Director

Write a 2 paragraph summary of the video that you just watched. How to Prepare for Catering a Party

Log onto this site and give a FULL description of a catering manager

http://www.prospects.ac.uk/catering_manager_job_description.htm

BANQUETS

WHAT ARE BANQUETS???

A ceremonious public dinner, especially one honoring a person, benefiting a charity, etc.

A banquet dinner is available in buffet-style or table service.

A banquet dinner consists of several different things working together to make the occasion an enjoyable one for all of the guests and staff.

SETTING UP A BUFFET

You will watch and take notes. We will only watch portions of this documentary so take good notes

HOW ARE BANQUETS BOOKED????

Banquet – Food served in honor of a special occasion. A Banquet is typically booked through the

sales/marketing departmentConvention – A large meeting, usually

sponsored by a group for its members. Client – Banquet customers.Banquet event order – Written record of

all the decisions that have been made about what the client wants during the banquet.

Conference Rooms –small event are normally held in conference rooms at hotels or convention centers.

RESPONSIBILITIES OF EACH MEMBER OF THE BANQUET STAFF…

Banquet Manager – Responsible for making sure that all aspects of each banquet run smoothly. The banquet manager will also hire and schedule workers. Takes care of the details so the client does not worry.

Banquet Chef – Responsible for feeding all large groups in the hotel. Prepare any showpieces such as ice sculptures.

Banquet Servers – Serving food and beverages during the banquet. Servers also make sure the banquet tables are set correctly. It is very important that each event is staffed properly with servers according to their expected amount of guest.

RESPONSIBILITIES OF EACH MEMBER OF THE BANQUET STAFF…(CON’T)

Banquet Setup Staff – Moving and arranging the room dividers, tables, and chairs.Audiovisual Staff – Make sure all equipment such as projection screens, overhead projectors, microphones, and music equipment.Sales and Catering – The person responsible for booking services like wedding, banquets, conference rooms at hotels. Sales Event Order – An imperative communication tool used between a hotel’s catering manager and the banquet manager.

FOUR STYLES OF BANQUET SERVICE

1. Standing Buffet – Standing buffets are designed so that people will socialize. Finger Foods are usually served. Cheese and Crackers, vegetables and dip, or cocktail hot dogs.

Creating a Buffet table in a snap http://www.youtube.com/watch?v=qyYmDMm299k

2. Passed-Items Function – Type of standing buffet. Instead of food on buffet tables, servers walk around the room with food and beverages on trays.

Proper way to carry trays http://www.youtube.com/watch?v=MGsRG7Rfr18

3. Seated Buffet – Tables are set and guest are assigned a table or choose where to sit. Guests will go to the buffet table and then return to seat. The cost for these are usually less than other buffets.

4. Seated Banquet – Tables are set and guests are assigned a table or choose where to sit. Servers will serve all parts of the meal.

5. Single Event Banquet - These generally serve for one purpose only (one event/occasion).

2.03 IDENTIFY THE DIFFERENT ASPECTS OF LODGING FOOD AND BEVERAGE DEPARTMENTS

Station – The location in the room where food or beverage is available.

Function – Another term for a special event. Skirting – Table linen placed around buffet

tables to hide the table legs. http://www.youtube.com/watch?v=0STadCAkg2Y Why is this an important factor of an event?

Break down – Clear dishes, food, clean tables and chairs, put away all furniture and equipment, and clean the floor. This normally happens at the conclusion of a meeting/event and is performed by the banquet staff.

FUNCTIONS OF THE ROOM SERVICE DEPARTMENT:

What is room service? http://www.youtube.com/watch?v=Z7qJ-Z2uScc

Room Service Manager – Supervises all room service operations.

Room Service – The delivery of food and beverages to guests in their hotel rooms.

24 Hour Service Limited Service – Only during certain hours Doorknob Menu Meals delivered by room service staff Meals delivered on Fancy Carts

Do you think room service will eventually be a thing of the past?

http://www.youtube.com/watch?v=YOqVU4U9rIg

DESCRIBE THE ROLE OF THE BARTENDER AND SERVERS IN MONITORING ALCOHOL CONSUMPTION

Beverage Manager – Oversees the hotel’s front bars, service bars, special-purpose bars, room service beverage deliveries, hospitality suite bars, and mini bars.

Bar – Place that serves alcoholic beverages, as well as nonalcoholic beverages

Front Bar – One or more bartenders

Service Bar – Serve public face to face

Special Purpose Bar – Both front bar and service bars can be considered, “special purpose bars. These are bars usually portable bars set up in a ball room for a specific purpose.

Hospitality Suite – Special room in hotel to serve groups Mini bar – Stocked with snacks and beverages

Bartender – Alcoholic Production

Beverage Server – Takes orders for beverages, then gives the orders to the bartender

Bar Rack – Makes sure the bar is stocked with liquor, ice, glassware, and supplies.

PAMPA BRAZILIAN STEAKHOUSE ON THE OPENER

OPENING A “PASSED-ITEMS FUNCTION “ BUFFET

WHAT IT TAKES TO SUCCEED IN THE BUSINESS

http://www.youtube.com/watch?v=PEygL8ImHgk

“YOU DO” #3

Chapter 7 DO NOT TEAR THE PAGES FROM THE BOOK, WRITE ON YOUR OWN PAPER

(start on page 59-68) in you Hospitality Services Food & Lodging Workbook

“YOU DO” #4

Chapter 8 DO NOT TEAR THE PAGES FROM THE BOOK, WRITE ON YOUR OWN PAPER

(start on page 69-78) in you Hospitality Services Food & Lodging Workbook

MAKE SURE THAT YOU’VE TURNED IN THE FOLLOWING

Notes taken in class and on your own

All “You Do’s –including your book work.

THE ENDAny Questions???????

EXAMPLES OF UNUSUAL REQUEST FOR BANQUETS/RECEPTIONS/CATERING EVENTS

THE BIG PICTURE