1. Food and Beverage Operations
CTH Graduate Diploma in Hospitality & Tourism Management
Organizational Structure and roles of an organization

2. Syllabus Learning Outcomes
1.4 Structuring menu lists and wine lists
1.3 Identify different kinds of food operations
1.2 Identify different roles in food and beverage operations
1.1 Introduction to the organizational structure of the organization

3. Introduction to the organizational structure of the organization

4. What is an organizational structure ?
Definition
An organizational structure represents a series of activities such as task allocation, coordination and supervision which helps to achieve organization’s goals. Different organizations can be structured and formed in different ways .

5. Organizational Structures of a Restaurant
Owner/ Manager
Restaurant manager
Beverage manager
Bartender
Drink Runners
Wine steward
Sommeliers
Dining room manager
Host ormaiter d'hôtel
Head server
Servers
Bussers

6. Kitchen Executive chef Sous chef Line cooks Garde Manager Saucier
Poissinnier
Patisserie
Entremetier

7. Identify different roles in food and beverage operations

8. Restaurant manager/ supervisor
Roles in the Restaurant
Restaurant manager/ supervisor
Responsibility for the organization and administration of particular food and beverage service areas. These may include the lounges, room service (in hotels), restaurants and possibly some of the private function suites.
Job duties consist of:
managing employees
regulating business operations
resolving customer issues
create work schedules
monitor and evaluate employee performances
motivate staff members
monitoring inventory (ordering/ delivery)
meeting health and safety regulations

9. Food and beverage manager
The food and beverage manager is responsible for the implementation and setting of the food and beverage policies
In general, food and beverage managers are responsible for:
Ensuring that the required profit margins are achieved
Updating and complete new wine lists
Compiling, in liaison with the kitchen, menu
Purchasing of all materials
Ensuring that quality/quantity in relation to the price paid is maintained
Ensuring staff training in maintaining highest professional standards
Employing and dismissing staff
Holding regular meetings with section heads
Marketing and sale promotion

10. Dining room manager
Plan dining room set up based on anticipated guest count and client needs
Take the reservations, check the table availability, schedule and maintain reservation
Greet the guests and guide them to the seats
Check on the cleanliness of the employees uniforms
Receive, evaluate and take actions for customer complains
Serves as liaison between the dining room and kitchen staff
Maintain the reservation system
Assist the customers when needed

11. Bartender Waiter/Waitress Clean glasses and other utensils
Take orders and serve drinks
Place bottled merchandise and glasses to make a smart display
Waiter/Waitress
Take orders from the customers
Serve food
Present the bill and collect the payments
Check if the customer is enjoying the meal

12. Roles in the Kitchen Executive Chef
At the top of the kitchen brigade is Executive Chef or Chef De Cuisine
His/her duties are:
Responsible for entire kitchen operations
Menu planning
Direct the kitchen staff training
Planning work schedule
Safety and sanitation standards
Design of the menu, dining room and kitchen
Purchasing and costing

13. Sous Chef
The second in command is the Sous chef which literally translates as under the executive chef
His/her duties are:
Directly in charge of production
Coordinate the preparation of menu items
Supervising the kitchen
Accept order and give command (e.g. Aboyeur)
Controlling position for the whole cooking line

14. Line cook
Line cooks are the people responsible for making sure that food is prepared to the exact specifications of the chef, establishment, and customer. 
Responsible for the quality of food
Maintain sufficient levels of food
Maintain the standard of the dishes (size , taste)
Maintain clean work station areas
Checks on plate presentations such as garnishing
Track and report on food waste

15. Banquet Manager Oversee all the events
Check the menus before the event
Main contact person for the customer
Coordinate customer requirements with the Kitchen department
Inspect the area where the event is happening and check whether all the necessities are right on place
Coordinate breaks for the assigned staff members

16. Identify different kinds of food operations

17. Different sectors in food and beverage
Outlets
Fast Foods
Hotels
Banqueting
Industrial
Outside catering
Institutional
In flight
Restaurant
Public House
Transport Catering

18. Outdoor catering Fast-food
Outdoor catering - Provides food and beverages away from home or a restaurant.
Food is generally prepared elsewhere and served outdoors.
Fast-food
This concept grew from a combination of popular catering and take away.
This includes high amount of marketing.
It has a very high investment on labor.
Provides food and beverages that are prepared quickly.

19. Banqueting Industrial Catering Transport catering
Provides a large scale of food and beverages along side services.
Industrial Catering
Provides food and beverages for working people. This includes canteens and cafeterias.
Transport catering
Provides food and beverages to people on the move. Includes Railways, airlines and marine.

20. Structuring menu lists and wine lists

21. What is a Menu? Types of menu presentations Definition
‘Menu’ consists of food and beverage items available for consumers, designed according to the standards and objectives of the organization .
Menu presents all the available food and beverage items to the customers .
Types of menu presentations
Paper :- Presented to the customers when they visit the restaurant . Mostly widely used form of menu presentation and it is extremely easy to handle for the consumers
Menu Boards/Digital Displays :- Fast food places will use the menu board concepts to showcase their menu fixed in a board high in the wall or on top of the counter for the consumers to have a glance at the menu .
Outdoor :- Restaurants gives a copy of their menu out side the premises
Online Menu :- Provides the menu online . Most of the restaurant who have online menus will provide to order online .

22. Main criteria's in the food menu
Attractive presentation
Cleanliness
Easy to read
Content of the menu
Easy to understand
Direct
Lay out and design of Menus
Paper menus will be presented in these layouts

23. Types of Menus
A la carte menu :- Provides a bigger choice which is established by the organization . Each dish will be priced separately and can order different items from the listing .
Table d’ hote menu(Set menus) :- Contrast to A la carte menus there are fixed number of menus with fixed prices . The choice is limited .
Static Menu :- Menu is categorized in the groups such as appetizers , salads , soups , deserts etc and easy to identify .
Cyclic Menu :- A specialty item per each day will be introduced in each day . Eg: Fish on Fridays

24. Sections of the menus Hors – d‘oeuvres Legumes (vegetables)
Potage – (Soup)
Salades (salads)
Ouefs (Egg)
Buffet Froid (cold buffet)
Farineaux (Rice and Pasta)
Entremets (sweet)
Poisson (Fish)
Savoureux (savory)
Entrée
Fromage (cheese)
Sorbet
Dessert (fresh fruit)
Releve
Beverages
Roti (Roast)

25. Types of beverages Beverages Soft drinks Spirits Beer Wine Cocktails
Liquor

26. De alcoholised and low alcohol wine
Wine is an alcoholic drink which is made out from fermented grapes.
Types of wines
Still Wine
Fortified Wine
Aromatized Wine
Organic Wines
De alcoholised and low alcohol wine
Sparkling Wine
Still Wine(Table Wine) :- The most popular category and this mainly comprises of 3 sections.
Red wine: - Fermented from grapes skins which are red in color.
White wine: - Fermented from white grapes without the skin.
Rosé wine: - Fermented from a variety of red grapes
Fortified Wine :- Contains more than 14 % of alcohol .
Port
Sherry
Madeira
Marsala
Ice wine
Vermouth

27. Tips when preparing a good wine list
Wine Contd.
Organic Wine :- Grapes which are used to make organic wine were grown in organic farms excluding artificial chemicals .
Aromatized Wine:- Herbs , spices and roots are added along with flavors .
De alcoholised and low alcohol wine :- Contains low percentages of alcohol
Vermouth
Sangria
Sparkling Wine :- Contains a significant ammount of carbon dioxide and it will  result from natural fermentation.
Wine coolers
Maiwine
Champaigne
Tips when preparing a good wine list
Menu should be easy to navigate
Prepare the menu according to the target customers
A balanced menu in terms on varieties , tastes and price
Allocate a well trained staff to serve and let the staff involve in selecting a suitable wine for the customers

28. Matching Food with wine
Dry White wine or dry roes wine
starter courses
National wine of the same country
National dishes
Well chilled white wine
Fish and other sea food dishes
Red wine
with red meats such as beef and lamb
White wines
white meat such as veal and pork
Chilled sweet white wine
sweets and desert with fruits
Dry robust red wines
cheese