Presentation on theme: "O BJECTIVE 2.03 H OSPITALITY O PERATIONS Identify the different aspects of lodging food and beverage departments."— Presentation transcript:
O BJECTIVE 2.03 H OSPITALITY O PERATIONS Identify the different aspects of lodging food and beverage departments
T HE PROCESS OF BUYING RAW FOODS, EQUIPMENT AND UTENSILS ( FOR CONSUMPTION FOR THE RESTAURANT BUSINESS ) 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
P URCHASING VS R ECEIVING 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 F OOD AND B EVERAGE D IRECTOR. 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 F OOD AND B EVERAGE D IRECTOR. (C ONTINUED ) 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
R ESPONSIBILITIES OF A F OOD AND B EVERAGE D IRECTOR. 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.
K NOWLEDGE, S KILLS AND A BILITIES OF A F OOD AND B EVERAGE D IRECTOR : 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
F OOD AND B EVERAGE D IRECTOR Their MAIN responsibilities are to manage the following five departments: 1. Dining Room 2. Beverages. 3. Kitchen 4. Banquets 5. Room service
P OSSIBLE F UTURE C AREER P ATHS OF A F OOD AND B EVERAGE D IRECTOR. Director of Sales and Marketing General Manager Example of a Food and Beverage Director Take Notes as you watch this
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W HAT 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.
C ATERING R OOM S ET U P Take Notes.
“YOU DO” #3 A NSWER 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 b_description.htm
W HAT 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.
S ETTING UP A B UFFET You will watch and take notes. We will only watch portions of this documentary so take good notes
H OW ARE BANQUETS BOOKED ???? Banquet – Food served in honor of a special occasion. A Banquet is typically booked through the sales/marketing department Convention – 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 B ANQUET S TAFF … 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 B ANQUET S TAFF …( 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.
F OUR STYLES OF B ANQUET S ERVICE 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 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 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).
2.03I DENTIFY 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. 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 R OOM S ERVICE D EPARTMENT : What is room service? 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?
D ESCRIBE 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.
P AMPA B RAZILIAN S TEAKHOUSE ON T HE O PENER O PENING A “ P ASSED -I TEMS F UNCTION “ B UFFET W HAT IT TAKES TO SUCCEED IN THE BUSINESS
“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
M AKE 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 END Any Questions???????
E XAMPLES OF UNUSUAL REQUEST FOR BANQUETS / RECEPTIONS / CATERING EVENTS