Food and Beverage Services Essay

nourishment & po add-in benefit The Hotel Industry Introduction translation and Origin of the Hotel Industry otel is de lovelyd as A place where a bonifide traveller stub beget solid nu cultivateent and shelter, get outd he is in a agency to collapse for it and is in a physic for each one(prenominal)y and ment any told(a)y fit conditioned to be receive, Hence, a Hotel moldiness(prenominal) entrust nutrition and drunkenness, lodging to travellers on recompense and has, in turn, the undecomposed to refuse if the traveller is drunk, dis rangely, unkept, or not in a sight up to knuckle infra for the gains collide withered. The roughly important lean of a hotel is to provide f ar and shelter to prospective lymph node.To provide viands & shelter, there atomic number 18 physique of breaks or Ares, who all in all engages together round-the-clock indoors hotel premises. on the whole parts are broadly reasond in 2 parts 1. OPERATIONAL subdivision (COR E DEPARTMENT) Front exponent ( tax pump) viands & Beverage superb ( receipts center) House economiseing (cost center) fare production (kitchen) (cost center) 2. ADMINISTRATIVE DEPARTMENT (NON-CORE DEPARTMENT) sustentation discussion segmentation Account segment Human option department Electronic data processing department Communication department Security department leveraging department Stores. Sales & marketing department fare & drunkenness SERVICE FRONT OFFICE The of import function of the department is To allot the means to the client, called as check-in. To primary(prenominal)(prenominal)(prenominal)tain the manner registers for reservation and allocation. To collect the means energizes and some new(prenominal) miscellaneous charges for conf apply advantages employ by thickening during his/her stay at the hotel, at the sentence of departure of node. Back Office backlog desk this section is used for taking re dispense for mea nss. retrieve operator this section is used for attending all phone calls land up in the hotel or for providing trunk dial facility to guest. Business center this section is used for secretarial job of guest. Food & Beverage expediency department The main function of this department is To provide sustenance & deglutition facilities to the guest. To provide intellectual nourishment & drinkable for groups, conferences, conflicts, theme parties and so forth forage & BEVERAGE SERVICE HOUSEKEEPING DEPARTMENT The main function of this department is To take care of the smartliness of cortege, and the hotel create and its furniture and furnishings. To suffer the linen room for nutriment of room linen, restaurants linen etc. To maintain the gardening change by reversal of hotel. To maintain guest laundry facility for room guest tot up laundry facility for round of hotel. aliment & BEVERAGE SERVICE MAINTENANCE DEPARTMENT The main functions of this department are To maintain all the equipment s situated inside or related with the hotel. To be amenable for smooth supply of electricity, water, and smooth function of production line conditioning unit. To be accountable for AMC of important and pricy equipments. To maintain all the furniture and fixtures of rooms and other area of hotel.ACCOUNT DEPARTMENT The main function of this department is Preparation of budget and allocation of taxation and phthisis for various department Maintain all account related books as accordance to the regimen rules and regulations. Preparation of balance sheet of the company. Liaising with Govt. offices for tax and revenue related matters. Collection of revenue from guests, companies etc. big(p) salaries to employees. To progress check on the sustenance & beverage cost. To keep check on the purchase and deal of alcoholic beverages for the property. To keep the account orevenue generated and expenditure low various heads for each department. H UMAN RESOURCE DEPARTMENT The main function of this department is Recruitment and weft of employee for hotel as per take inment. Training and development of employee Maintenance of attention records, leave records etc. Maintenance of personal rouse for each employee with all details, for the purpose of periodically appraisal. nutrient & BEVERAGE SERVICE COMMUNICATION DEPARTMENT The main function of this department is Maintenance of telephone connections for each room and other area of hotel. Maintenance of wire connections of televisions of rooms and other places of hotel. Maintenance of audio-visual equipments for conferences and parties. Maintenance of audio-visual equipments of the hotel. bail DEPARTMENT The main function of this department is To be trustworthy for safety and security of guests of hotel. To be creditworthy for safety of employee. To keep check on thie rattling cases of hotel. To cooperate with lag for fire exit procedure. To keep record of rec eived materials and dispatched materials of or for the property. To keep record of movement of fixed assets of property. To keep check on unauthorized entry of people. PURCHASE DEPARTMENT & STORES The main function of this department is To purchase materials from the market as per requirement of various department of hotel. To purchase all eccentric persons of equipments and materials for hotel. To liaison with opposite companies or vendor for supply of perishable or non-perishable goods. To liaison with different dealers for preparation of non- vegetarian items (chicken, mutton, fish, beef, etc. ) To store all the purchased items properly as per basic rule (F. I. F. O. ). To issue the material to the user department of hotel after making proper record. To maintain the smooth flow of perishable and non-perishable goods for the department. SALES & trade DEPARTMENT The main function of this department is To rat the room nights and various conferences facilities to various clientele. To sell the room nights to individual guest for holiday purpose. To make the sign image of hotel in the market. To act as an ingredient for hotel and provide various information of changes and updating. nutrient & BEVERAGE SERVICE The different serve upareas are- Restaurant manner solve department Banquet department taphouse & lounge. Restaurants this is overly called as dinning room. Guest come inside the room. Order lookeres as per alternatives and forage is served to them. There are different types of restaurants Coffee Shop A apprehension borrowed from the United States, distinguished by its quickservice. Food is pre-plate and the melodic line informal. Table ski bindinglayouts are less elaborate and put one across basic essentials only. Continental Restaurant The glory is much than sophisticated and caters for people who can eat at lei confident(predicate). The accent is on good continental fodder and elaborate service.Specialty Restauran t The entire atmosphere and decor are geared to a situation type of provenderor theme. Thus restaurants, which offer Chinese, Japanese, Indian cuisinewould be endpointed specialty restaurants. The service is based more orless on the style of the country from which the grouchy cuisine originates. spendthrift fare joints The entire environment is characterized by mettlesome investment, high labor costs and vast client throughput Room- receipts the department provides fare & beverage service in the guest rooms Bar this sub-department is responsible for service of Alcoholic beverage.This place are having special permit to serve alcoholic beverage. Banquet this sub-department is responsible for service of process food & drinks to special groups having specific needs and demands. FOOD & BEVERAGE SERVICE The service of food and beverage whitethorn be carried out in many another(prenominal) ways depending on a number of factors The type of presidential term The type of cu stomer to be served The time available for the meal The turnover of customer expect The type of scorecard presented The cost of meal served The aim of establishment Food & beverage service can be looked at from the customers signalize of view.Essentially, the customer enters a food service area, alleges or selects his/ her choice and correspondly is served (the customer whitethorn pay either at this intimate or later). Food and beverages are accordingly consumed, go aftering which the area is cleared. FOOD & BEVERAGE SERVICE Broadly we can categorize the service methods in five types A. Table service of process B. Assisted service C. Self- service D. Single point service specialized or in situ service A. TABLE SERVICE In this category, the guest enters in the area and is seated. Menu lists are given or dis roleplayed for orders. The orders are been interpreted by server/ess. accordingly the service is through with(p) a located cover on the table. Following are the type of service come under this category English service Often referred to as the Host assistance because the troops plays an active role in the service. Food is brought on platters by the waiter and is shown to the master of ceremonies for approval. The waiter then places the platters on the tables. The host either ascribes the food into the guest plates figurely or portions the food and allows the waiter to serve. For renewal of guest food the waiter whitethorn then take the salmon pinkes around for guests to help themselves or be served by the waiter.French values It is a very personalized service. Food is brought from the kitchen in dishes and salvers, which are dictated directly on the table. The plates are kept uprise the dish and the guests help themselves. Silver return The table is set for hors doeuvres, dope up, main courses and sweet dish in sterling silverware. The food is portioned into silver platters at the kitchen itself, which are placed at the sideboa rd with burners or hot plates to keep the food warm in the restaurant. Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval.He serves each guest using a service spoon and fork. completely food is presented in silver dishes with elaborate dressing. American/Plate Service The American service is a pre-plated service, which means that the food is served into the guests plate in the kitchen itself and brought to the guest. The kitchen predetermines the portion and the accompaniments served with the dish balance the entire creation in terms of nutrition and color. This type of service is normally used in a coffee scab where service is required to be fast.Russian Service An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the gueridon tramcar in the restaurant in full view of the guests. exhibit and presentation are a major part of this service. The principle involved is to have whole joints, poultry, hazard and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter. Gueridon Service This is a service where a dish comes partially neatend from the kitchen to be end upd in the restaurant by the waiter or, when a complete meal is cooked at the tableside in the restaurant.The cooking is done on a gueridon trolley, which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve, flambe and prepare the food with showmanship. The waiter has to have considerable dexterity and skill. Snack- streak Service Tall stools are placed on a restitution so that the guest may eat the food at the counter itself. In better establishments, the covers are laid out on the counter itself. Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board.B. support SERVICE In this type of category, the guest enters in the dining area and assisted himself for getting the food, either from buffet counter or he may get served partly at table by waiter/ess and the extra need to be smooth from counter by himself. Consumption may be done on either at table, rest or in lounge area/ bedcover hall. Buffet Service A self-service, where food is displayed on tables. The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him.For change posture buffet service, tables are laid with crockery and carver as in a restaurant. The guest may serve himself at the buffet table and harvest-festival to eat at the guest table laid out. The waiter may serve a a couple of(prenominal) courses like the appetizer and soup at the table. C. self-importance SERVICE In this type of service, the guest enters in the dinning area, selects his own tray or from the food counter and carries food by himsel f to his salimentation place. D. SINGLE POINT SERVICE In this category, the guest orders, pay for his orders and get served at single point. There may be may not be any dinning area or seat-outs.The different types are Take Away node orders and is served from single point, at counter, hatch or chomp stand customer consumes off the premises. Food tourist court series of autonomous counters where customers may either order and eat or buy from a number of counters and eat in separate eating area, or take-away. E. SPECIALISED SERVICE In this category the guest is served at he place, which is not meant or designated for food & beverage service (i. e. guest rooms or any special area). Grill Room Service In this form of service various meats are grilled in front of the guest.The meats may be displayed behind a glass partition or advantageously decorated counter so that the guest can select his exact cut of meat. The food comes pre-plated. F&B SERVICE PERSONAL & THEIR ATTRIBUTES All typ es of give establishments require a variety of rung daubs in order to operate effectively and in force(p)ly. The food and beverage service department usually has the largest staff. fitting leadership and supervision is required to effectively direct the department and guide the staff. The personnel in the food and beverage service industry require hardheaded knowledge of operations as even a small error can cause animosity to the guest.Coordination of activities of all offsprings is essential to provide the guest with pure tone service at all times. Teamwork is the watchword in any food and beverage service department. A dedicated and committed team, with able leadership, under exemplar working conditions, helps in fulfilling the establishments last goal of guest satisfaction. Food and Beverage bus The food and beverage passenger car is the head of the food and beverage service department, and is responsible for its administrative and usable work. Food and Beverage om nibuss direct, plan and master all aspects of food and beverage services.Food and Beverage Managers require excellent gross sales and customer service skills, proven human resource management skills, and good conversation and leadership skills. In general, food and beverage director is responsible for i) Budgeting The food and beverage omnibus is responsible for preparing the budget for the department. He should ensure that each vent in the department achieves the estimated profit margins. ii) Compiling saucily Menus and Wine Lists In consultation with the chef, and based on the availability of ingredients and prevailing trends, the food and beverage passenger vehicle should update and if necessary, compile new menus.New and updated drink lists should also be introduced regularly. iii) Quality Control The food and beverage private instructor should ensure quality control in terms of efficiency in all service areas, by ascertaining that the staffs are adequately handy in k eepingwith the standards of the unit. iv) Manpower Development The food and beverage manager is responsible for recruitment, promotions, transfers and dismissals in the department. He should turn over regular meetings with section heads, to ensure that both chip as sound as projected activities of the department go on as planned.He must alsogive training, motivate and effectively control staff. Assistant Food and Beverage Manager The assistant food and beverage manager assists the food and beverage manager in running the department by being more involved in the actual day-to-day operations. This position exists only in large organisations. An assistant food and beverage managers job includes i) Assisting section heads during busy periods. ii) Taking charge of an sack, when an outlet manager is on leave. iii) Setting duty schedules for all the outlet managers and supervise their make outance.iv) Running the department independently in the absence of the food and beverage manage r. Restaurant Manager Therestaurant managers job includes i) Setting and monitoring the standards of service in the outlets. ii) Administrative duties such as screen background duty charts, granting leave, monitoring staff positions, recommending staff promotions and handling issues relating to discipline. iii) Training the staff by conducting a daily briefing in the outlet. iv) Playing a vital role in public relations, meeting guests in the outlets and attending to guest complaints, if any. v) Formulating the sales and expenditure budget for the outlet.vi) Planning food festivals to increase the revenue and organizing advertisement campaign of the outlet along with the chef and the food and beverage manager. Room Service Manager The room service manager reports directly to the food and beverage manager and is responsible for the room service outlet. The room service manager checks that the service rendered to the guests conforms to the standards set by the hotel. He also monitors all operational aspects of the outlet such as service, billing, duty charts, leave and absenteeism, in addition to attending to guest complaints regarding food and service.The room service manager is also in charge of the sales and expenditure budget. The room service is most liable to have conundrums. The room service manager should ensure coordination among the room service order taker, the headmaster and the waiter. Bar Manager Bar Manager organises and controls a bars operations. A bar manager arranges the purchase and pricing of beverages according to budget selects, trains and supervises bar staff maintains records of stock levels and financial transactions makes sure bar staff follow liquor laws and regulations and checks on customer satisfaction and preferences.Banquet Manager The spreading manager supervises the banquet operations, sets up break-down service according to the standards established by the hotel. He co-ordinates the banquet service in conjunction with other departments involved and prepares weekly schedules for the banquet personnel. He supervises the work of the banquet sales assistants, who do the banquet bookings and the maitre dhotels and waiters who perform the food and beverage service activities under his guidance. He is responsible for organising everything right down to the finest detail.The banquet manager projects the budget of the banquets,and working in close coordination with the chef in preparing menus. He is responsible for making an inventory of all the banquet equipment and maintaining a balance between revenue and expenditure. Other round Designations at Various Levels The following are the various designations with their job specifications in the food and beverage department. i) superior Captain or Maitre d Hotel The sr. captain has overall responsibility for operations. He prepares the duty charts in consultation with the outlet manager. ii) Reception Head Waiter.This staff member is responsible for accepting any booking and for keeping the booking diary up-to-date. He / she pull up stakes reserve tables and allocate these reservations to particular mail services. iii) Captain / Chef de Rang This position exists in large restaurants, as well as in the food and beverage service department of all major hotels. The captain is basically a supervisor and is in charge of a particular section. A restaurant may be change integrity into sections called Sations, each consisting of 4 to 5 tables or 20 to 24 covers. A captain is responsible for the efficient performance of the staff in his station iv) Waiters / Commis de Rang / Server.The waiters serve the food and beverage ordered by a guest and is part of a team under a station captain. They should be able to perform the duties of a captain to a certain finis and be a substitute for the captain if he is busy or not on duty. They should also be knowledgeable about all types of food and beverages, so that they can effectively take an order from a guest, execute the order and serve the sink dish with its appropriate garnish and accompaniment v) Trainee / Commis De Barraseur The trainees work closely with the waiters, fetching orders from the kitchen and the bar, and clearing the side station in a restaurant.vi) Wine Waiter / sommelier Wine waiters have an important role to play in reputed establishments. Their job is to take orders for the service of wine-colored and alcoholic beverages and serve them during the meal vii) Room Service Waiters / Chef Detage Room service waiters work in the room service outlet, serving food and beverage to guests in their rooms. viii) Carver / Trancheur The carver is responsible for the mold trolley and the carving of joints at the table as required. The carver will plate up each portion with the appropriate accompaniment. ix) Floor Service round / Floor Waiter.The floor service staffs are a great deal responsible for an entire floor in an establishment or, depending on the coat of the establishment, a number of rooms or suites. Floor service of all meals and breakfast is offered either throughout the day or in a limited time depending on the size of the establishment. The floor service staff would normally work from a floor pantry or from a central kitchen with all food and drink ambit the appropriate floor and the required room by lift and in a heated trolley. x) loll staff / Chef de sale Lounge staff may deal with lounge service as a specific duty only in a first class establishment.The lounge staff is responsible for the service of morning coffee, afternoon teas, aperitifs and liqueurs before and after both lunch and dinner, and any coffee point ups required after meals. They would be responsible for setting up the lounge in the morning and maintaing its cleanliness and presentation throughout the day. FOOD & BEVERAGE SERVICE magnificence OF PERSONAL HYGIENE Hygiene involves care for the health of others and oneself. Waiters are involved in physical work , pathetic about, lifting trays. So look after your health shield against leg or feet weakness maintain good sight and clean teeth and mouth.A match diet, fresh air, and suitable recreation help all. Service must be done in a clean way to protect guests against foodpoisoning or passages of disease. dogshit and dirty practices make dinning unpleasant as well as unsafe. Points to esteem for maintaining of personal hygieneA shower or bath should be taken daily. * unendingly use either deodorant or talcum powder. * Sufficient sleep (minimum 06 hours), and adequate legal intake of food (more vegetable, less oil) and regular utilisation will keep body healthy. * Always trim nails and keep hands clean. * Male should be clean-shaven with well-trimmed moustache.* Wear clean uniforms. * Daily wash your undergarments. Always wear clean undergarments. * Hair must at all times be clean and well groomed. * Always brush your teeth after eating breakfast, lunch, and dinner. * IF you are di rectly handling food, then follow these rules * Always wash your hands before piteous food, and always after coming from toilet. * If you are piteous from any skin, nose, throat or stomach problem or trouble at work, tell your senior and dont handle food. * Use waterproof dressings on cuts and sores. And remember to keep those dressings clean.* Be clean in yourself and in the clothes you wear. * Dont smoke in a kitchen or dinning room. And never cough or sneeze over food. * invigorated as you go in the kitchen, if anything get spilled, lave it immediately. See that all utensils are kept clean. * back stand up food, keep it clean, and serve it either cold or piping hot. when handling food, rather than your fingers. * Always keep the lid on a dustbin. * In restaurants, remember that clean, fully equipped, well-lit, and airy conditions are required for aid of hygiene.SERVICE EQUIPMENTS Food and beverage service equipment may be divided into glassware, chinawareware and tablewar e which are hike up subdivided into flatware, cutlery and hollowware. GLASSWARE Glassware refers to glass and drinkware items in addition tableware, such as dishes, cutlery and flatware, used to set a table for eating a meal. The term usually refers to the drinking vessels, unless the dinnerware is also made of glass. The choice of the right qulity glass is a vital instalment if the cocktail is to be invitingly presented and give satisfaction to the consumer. wellhead designed glassware combines elegance, strength and stability, and should be fine and smooth rimmed and of clear glass.CHINAWARE chinaware is a term used for crockery whether bone china (expensive and fine), earthenware (opaque and cheaper) or glazed (metallised). Most catering crockery used nowadays tends to be vitrified earthenware, which is very durable and haven been strengthened. Crockery is also usually given rolled edges to make it more chip resistant. chinaware is made of silica, soda ash, and china clay, glazed to give a fine finish. mainland China can be found in different colours and designs which are always coated with glaze. Chinaware is more resistant to heat than glassware. ed off carefully.TABLEWARE Tableware includes the dishes, glassware, cutlery, and flatware eating utensils (knives, forks, and spoons) used to set a table for eating a meal. The nature, variety, and number of objects varies from husbandry to culture, and may vary from meal to meal as well. Tableware may be categorised as follows silver Flatware denotes all forms of spoon and fork. Flatware, especially that used by most people when they eat informally, is usually made of stainless steel. Cutlery Cutlery refers to knives and other cutting instruments. Holloware Holloware refers to table service items such as sugar bowls, creamers, coffee pots, teapots, soup tureens,or custard based and Philadelphia style.