F&BF&B 22F&B F&B -- 22

Session 1Session 1Restaurant OperationsRestaurant OperationsRestaurant OperationsRestaurant Operations

Foundation Certificate in InternationalFoundation Certificate in InternationalFoundation Certificate in International Foundation Certificate in International Hospitality ManagementHospitality Management

under Academic Supervision of

Session ObjectivesSession Objectives

By the end of the session you will be able to:Understand Restaurant Operations ProcessList the duties of F&B service personnelp

under Academic supervision of

Preparing for ServicePreparing for Service

The term Misc-en-place (preparation for service) is the traditional term used for all the duties that has to be carried out in order to have th d f ithe room ready for serviceA Duty Rota showing the tasks and duties to be completed before service and which member ofcompleted before service, and which member of staff is responsible, is drawn up

under Academic supervision of

Restaurant Set UpRestaurant Set Up

Duties include:Checking & polishing side plates ready for lay-upChecking & polishing of crockery for hotplate according to menu and requirementsPreparation of stocks of crockery for sideboards

under Academic supervision of

Restaurant Set UpRestaurant Set Up

The collection of cruets, ashtrays and butter dishes from the back areaChecking, filling and polishing the cruetsLaying on tables:

cruets, ashtrays, table numbers and butter dishes with knives

under Academic supervision of

Back Area Set upBack Area Set up

Duties include:Ordering of stores requirements (check with the bar)Preparation of Coffee services and other Beverage service itemsButter scrolls/butter pads

under Academic supervision of

Side Board Set upSide Board Set up

Polishing and refilling oil and vinegar stands, sugar basins, peppermills Preparing all accompaniments:

tomato ketchup, French and English mustard, Mint sauce, Worcester sauce, ,Parmesan cheese

under Academic supervision of

Side Board Set up Side Board Set up

Items to be placed on the sideboard after polish:Assorted tableware from right to left:

service spoon & fork, dessert spoon & p , pforks, soup, tea & coffee spoons, fish knives & forks, joint knives, side knives

Assorted china:joint plates, side plates, sweet plates, coffee saucers, Tea cup, saucers, etc, according to the menu

under Academic supervision of

Side Board Set upSide Board Set up

Salver or Beverage RoundSauce boatsBread basketCheque pads, Service cloths, Menus

under Academic supervision of

Dispense BarDispense Bar

Misc-en-place may involve the following duties:Open the bar: Display of Liquor BottlesClear any debris left from the previous dayy p yWipe down bar tops

under Academic supervision of

Dispense BarDispense Bar

Clean shelves and swab out the bar floorPrepare ice-buckets, wine coolers and water jugsCheque pads and wine listsq pClean and polish GlassesCheck stock and inventoryCheck stock and inventoryPrepare the bar service top according to the standards of the establishment

under Academic supervision of

Daily DutiesDaily Duties

SupervisorCheck the booking diary for reservationsPlan seating for the day & allocate guest

ti di lreservations accordinglyPlan service stations and allocate the staff accordinglyaccordinglyBrief menu with staff just before service is due to commenceCheck that all duties on the Duty Rota are covered and that a full team of staff is present

under Academic supervision of

Daily DutiesDaily Duties

Housekeeping Duties Includes the reception area and may involve the following:

Daily vacuum the carpet and brush surrounding areaClean and polish doors & glassEmpty waste bins & ash trays

under Academic supervision of

Daily DutiesDaily Duties

Housekeeping DutiesMonday: brush and dust tables & chairsTuesday: polish all sideboards, window ledges & y p , gcash deskWednesday: polish all brassesThursday: clean and polish the reception area

Commence again as Monday

under Academic supervision of

Daily DutiesDaily Duties

Collecting clean linen from the housekeeping departmentLaying tablecloths and folding serviettes

Spare linen should be folded neatly into the linen basket

Ensuring that stocks are sufficient to meet needsEnsuring that glass cloths and waiters cloths are available

under Academic supervision of

Weekly Duties Weekly Duties

Polishing & sorting items in quantities agreed with the supervisor : the daily Rota, for example:

Monday: all round flats, all knives, large coffee pots and milk jugsTuesday: oval flats, all forks, small coffee pots and milk jugs

under Academic supervision of

Daily DutiesDaily Duties

Wednesday..Thursday..Friday: Inventory of items to:y y

Calculate Inventory, BreakageReplace broken itemsReplace broken itemsRepair of items

under Academic supervision of

F & B BusinessF & B Business

Occupancy Statistics

Cover = A guestg

Number of Turns =Number of Turns Number of CoversNumber of SeatsNumber of Seats

under Academic supervision of

Average Restaurant CheckAverage Restaurant Check

Average check =

Food & Beverage SalesNumber of Covers

under Academic supervision of

Recap ObjectivesRecap Objectives

Now you are able to :Understand Restaurant Operations ProcessList the duties of F&B service personnelp

under Academic supervision of