The Food and beverage 餐饮部
The Food and Beverage 餐饮部
I. Its Importance The f&b can account for 2 /5 or more of a hotels profit The F&b is such an indisputable part of a hotel that in China a hotel is called grand restaurant
1.Its Importance • The F&B can account for 2/5 or more of a hotel’s profit. • The F&B is such an indisputable part of a hotel that in China a hotel is called grand restaurant
2. Food and Beverage outlets a deluxe hotel can boast many food and beverage outlets It may have an outlet of 2 or 3 of the following national cuisines. French Chinese. italian Japanese or Thailand in addition to the local cuisine Usually it also has a coffee shop (snack bar ),a lobby bar, a poolside bar, a nightclub, and a disco where food and/or beverage is served
2. Food and Beverage Outlets • A deluxe hotel can boast many food and beverage outlets. • It may have an outlet of 2 or 3 of the following national cuisines: French, Chinese, Italian, Japanese or Thailand in addition to the local cuisine. • Usually it also has a coffee shop (snack bar), a lobby bar, a poolside bar, a nightclub, and a disco where food and/or beverage is served
4. Service evaluation The restaurant service in a hotel is expected to be fast, polite, very professional and of top quality Everything, from the delicacy, taste and sanitation of the food to the stock of the wines the serving skills of the waiters and waitresses the decor and the atmosphere and even the background music and the entertainment must correspond with the best eating establishment in the city
4. Service Evaluation • The restaurant service in a hotel is expected to be fast, polite, very professional and of top quality. • Everything, from the delicacy, taste and sanitation of the food to the stock of the wines, the serving skills of the waiters and waitresses, the décor and the atmosphere and even the background music and the entertainment must correspond with the best eating establishment in the city
3-Star Rating in the restaurant Trade The service quality of a restaurant is evaluated by a three-star rating system, which corresponds with the five-Star rating in hotel business In a three-star restaurant(similar to a 5-star hotel only the best food and wines are served In a two-star restaurant(similar to a 4-star hotel) you can find the first-rate cuisines In a one-star restaurant (similar to a 4-star hotel) the meals are carefully prepared and sold at a reasonable price
3-Star Rating in the Restaurant Trade • The service quality of a restaurant is evaluated by a three-star rating system, which corresponds with the five-star rating in hotel business. • In a three-star restaurant (similar to a 5-star hotel) only the best food and wines are served. • In a two-star restaurant (similar to a 4-star hotel) you can find the first-rate cuisines. • In a one-star restaurant (similar to a 4-star hotel) the meals are carefully prepared and sold at a reasonable price
5. F&b organization Chart Captan Cashier/Bookkeeper Waiters/Waitresses Asst chefs Cooks Kitchen helper Dish Washer
5. F&B Organization Chart Manager Captain Cashier/Bookkeeper Chef Cooks Asst Chefs Kitchen helper Dish Washer Waiters/Waitresses Busboys Account
F&b personnel and their job descriptions 1. Manager: has the overall responsibility for planning the food and drink operation and purchasing the hundreds of items that are necessary for the restaurant and bars 2. Head chef/ executive chef: plan the menus and supervise the work of the other chefs and cooks 3. Assistant chef: work as specialty chef---a sauce chef, a vegetable chef, a desert chef, a baker, etc 4. Cook: prepare dishes in the kitchen and get orders read for the waiters 5. dishwasher: wash dishes (by hand, or by operating dishwashing machine)
F&B personnel and their job descriptions • 1. Manager:`~ has the overall responsibility for planning the food and drink operation and purchasing the hundreds of items that are necessary for the restaurant and bars. • 2. Head chef/ executive chef: plan the menus and supervise the work of the other chefs and cooks. • 3. Assistant chef: work as specialty chef---a sauce chef, a vegetable chef, a desert chef, a baker, etc. • 4. Cook: prepare dishes in the kitchen and get orders ready for the waiters. • 5. dishwasher: wash dishes (by hand, or by operating dishwashing machine)
6. kitchen helper: perform chores such as peel potatoes, cut up vegetables bring food from the storeroom to the kitchen, etc. 7. host/ hostess: seats customers in a restaurant 8. Waiter/waitress: take the guests' orders 9. Busboy: Clean and set the tables, pour water for the guests, and perform other similar chores 10. Wine steward recommends and serves wines to customers 11. Bartender(if there is a cocktail lounge ) mix and pour alcoholic drinks at a bar 12. Cashier: receive payment or sign bills from the guests
• 6. kitchen helper: perform chores such as peel potatoes, cut up vegetables, bring food from the storeroom to the kitchen, etc.) • 7. host/ hostess: seats customers in a restaurant. • 8. Waiter/waitress: take the guests’ orders. • 9. Busboy: Clean and set the tables, pour water for the guests, and perform other similar chores. • 10. Wine Steward: recommends and serves wines to customers. • 11. Bartender (if there is a cocktail lounge): mix and pour alcoholic drinks at a bar. • 12. Cashier: receive payment or sign bills from the guests
