FnB Management Unit 2

UNIT 2

FOOD AND BEVERAGEMANAGEMENT

THE FOOD AND BEVERAGE SERVICE AREA AND

EQUIPMENT

PREPARED BY:NORHASIMAH BINTI HAMIM

SCHOOL OF HOTEL MANAGEMENTFACULTY OF HOSPITALITY, TOURISMA ND WELLNESS

UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENTLEARNING OUTCOMESLEARNING OUTCOMES

At the end of this chapter, students will be able to:

Define the structure of Restaurant Layout and Organizational Chart

Identify and explain the functions of the FOTH and BOTH

Identify and explain the functions of each job description/position

Identify the different types of service equipment used in restaurant service

Understand the maintenance and usage of each equipment

Determined the appropriate furniture often used in a restaurant

Learn the different linens used in restaurant operations

UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENTINTRODUCTION INTRODUCTION

A front of the house department is a department that is visible to the customer.

FRONT OF THE HOUSE (FOTH)

BACK OF THE HOUSE (BOTH)

A department that is not visible to customers (sometimes referred to as ‘Heart of House’).

A revenue centre which is a department that generates revenue or sales directly, such as the restaurant of bar. Another way of

thinking about it is any area that has a Point of Sale register or till.

A support centre which is a department that supports revenue generating areas, such as the kitchen and stores.

UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENTINTRODUCTION INTRODUCTION

Dining area Kitchen Storage

UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.1 Front of the House (FOTH)2.1 Front of the House (FOTH)

Reception area

Dining area

The bar

Show kitchen

Design Concerning

The Theme – classic, contemporary, fusion, ethnic etc.

Type of clientele

Menu proposed

Creating Ambience concerning the aspect of:

Decoration Ground, walls and ceiling Lighting Air-ventilation Furniture and equipment

2.1.1 Reception area

In door Lounge (Hotel)

Restaurant Reception

Outdoor Lounge (Resort)

2.1.2 Dining area

4.1.3 Bar

4.1.4 Show kitchen

The guidelines must consider:

Distance of station from the kitchen Location of station Types of tables Number and distance of side

stands/ tray stands to the station Types of service Quality service

2.1.5 Dividing restaurant area into stations

Discussion:

a)What are the advantages of dividing restaurant areas into stations?b)How to ensure smooth service operation if the management decide to extend or located the dining room at the 2nd floor of the building?

UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.2 Back of the House (BOTH)2.2 Back of the House (BOTH)

Still room/pantry

Cellar

Stewarding area

Storage area

Staff locker

Main function is to provide items of

Food & Beverages required for the

service of a meal

e.g; prepare breakfast, coffee &

tea and items not catered for by

the other major departments in a

foodservice operation, such as the

kitchen and pastry.

2.2.1 Still room/pantry

2.2.2 Cellar

2.2.3 Stewarding area

Dry storage

Walk in chiller & freezer

2.2.4 Store room

Equipment storage area

Chemical storage area

2.2.5 Staff locker

UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.3 Organization Chart/Structure 2.3 Organization Chart/Structure

2.3.1 Organizational Chart

Hotel Organization

S&M manager

General manager

F. controller Maint. manager RD managerF&B manager

Executive asst.manager

Resident manager

HR manager

Restaurant manager

Executive chef

Cashier

Night auditor

Chief accountant

Training manager

Room attendant

housekeeper

Reservation. Clerk

Asst. FO manager

FO manager

Exec. Housekeeper

Personnel manager

Head chef

Chef de

partie

Asst.RM

Captain

Waiter

Commis

Food & Beverage Department

F&B Manager

Specialty restaurant manager

Asst.F&B manager

Beverage manager

Banquet manager

Coffee house manager

Room Service manager

Traditional Restaurant ChartRestaurant manager

Supervisor

Station waiter

Wine Waiter

Sommelier

Headwaiter

Apprentice

Station headwaiter

Asst.section waiter

Waiter

Asst. RM

Modern Restaurant Chart

Waiter

Captain

Busboys

Hostess

Restaurant Manager

Asst. RM

Supervisor

2.3.2 Job descriptions and functions

Job Description – General Manager

Nature of job • Planning of management and operational policy

• Organizing the management and operation workforce.

• Making decision with regards to daily operational issues.

• Development of the department and application of regulation and

security

Position in

hierarchy

• Highest in hotel organization

• Reporting to board of director or owner

Nature of job• Managing the administrative and operational of the restaurant

service

• Updating products according to customer’s needs

• Working with chef in menu and special events

• Purchasing of materials, set pricing, quality control

• Training and promotion, staffing, holding meeting

Position in

hierarchy

• Reporting to GM and owner

Job Description – F&B Manager

Nature of job• Organizing and conducting staff training.

• Enforcing operational standard.

• Managing Restaurant cost control.

• Ensuring service quality and guest satisfaction.

• Planning duty rooster and involve in staffing interview

Position in

hierarchy

• Reporting to F&B

Job Description – Restaurant Manager

Nature of job •Order taking

• Helping in creating duty rooster

• Service organization

Position in hierarchy

• Reporting to Restaurant manager & F&B manager

Job Description – Head Waiter

Nature of job • Up selling of menu

• Servicing the guest

• Set up of the restaurant

• Reporting to head waiter

Job Description – Waiter

Nature of job• Managing cellar budget, organize cellar stock

• Advise in purchasing of wine

• Recommending beverage to customer

• Wine service

• Reporting to restaurant manager

Job Description – Sommelier

UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.4 Understanding Restaurant Equipment2.4 Understanding Restaurant Equipment

UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.5 Understanding Tableware2.5 Understanding Tableware

2.5.1 Cutleries

Categories Description Example

Flatware Flatware refers to all forms ofspoon and fork.

Eg. table spoon, soupspoon, teaspoon, saucespoon, sundae spoon• Eg. dinner fork, fishfork, cake fork, saladfork, lobster fork

Cutlery Cutlery refers to knives andother cutting items.

• Eg. dinner knife, fishknife, small knife,bread and butter knife

Hollowware Hollowware refers to item madefrom silver, apart from flatwareand cutlery.

• eg. teapots, milk jugs,sugar basins and ovalflats.• Service salver

Activity: Identify the different types of silverware.

Plates, dishes and other eating and serving tableware, usually made of some ceramic material.

Crocks, earthenware vessels, especially domestic utensils. Also known as chinaware, used widely & covers both bone china & hotel

earthenware, which are the main types used in restaurant. Bone china is used by some high class establishment but very expensive to

stock complete service.

2.5.2 Crockery

Types of chinaware

Type DetailSoup plate(8-10 inches in diameter)

For soups, stews, mussels, snails and Italian pasta specialities.

Dinner plate(10-12 inches indiameter)

For main courses, various appetizers and flamed desserts such as crepes. Also used as base plate, covered with doily, for food served in soup bowls such as stews and pasta.

Salad plate(7-8 inches in diameter)

For breakfast foods, salads, desserts and various appetizers. Also used as an underliner with a doily for fruit and shellfish cocktails, timbales, vegetable bowls, sauce boats and ice cream sundaes. Also used as side plates for bones. Sometimes known as side plate.

Bread plate For bread. Also used as an underliner for relish and jam or jelly containers, butter dishes, sugar bowls, condiment containers, sauce boats and finger bowls. Also used to present the check/bill.

Bouillon or soup cup

For soup served in a cup such as consommé or cold fruit soup.

Coffee cup For coffee, tea and hot milk drinks.

Espresso cup For espresso and ristretto.

Activity: Identify the different types of chinaware.

Restaurant will need to stock a wide range of glassware for the service of drinks, wine & some food items.

Most restaurant will buy plain glassware in standard sizes which are commonly accepted by the industry.

Clear glassware is often considered preferable to colored or clouded glasses because it allows the color & clarity of the drink to be appreciated.

Although most restaurant will use standard recognized glassware, some specialty or themed restaurant may use colored or unusually designed glasses to fit in with their image.

2.5.3 Glassware

Handling Glassware

Prior to service, glasses intended for the table as well as for bar should be polished using hot water & clean glass-cloth.

Care should be taken to handle glass by the stem only & not by the bowl. Dirty glasses should never be picked up by the rims or between the fingers.

UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.6 Understanding Linen2.6 Understanding Linen

Linen has many uses in F&B service areas. Perhaps it is one of the costlier items to be included in overhead cost; hence greater control of linen in F&B service area is critical. Efficient linen inventory will ensure continuous supply of clean linen to the restaurant.

Tablecloths

Can be square, round and rectangular shaped depending on the shapes and sizes of tables.

The most visible tablecloth and must be spotless andironed.

Slipcloths, overlays or napperons

A small tablecloth, used to cover just the table cloth.

Used to protect the tablecloth from crumbs, ashes and drips.

It can be a substitute decoration for the table (contrast colour from the tablecloth).

Also functions as cover for serving carts.

2.6.1 Table cloth/Slip cloth/Overlay

Buffet cloth

The sizes and types vary according to sizes and types of table.

Silence cloth

Made from soft fabric, usually flannel.

Placed on the table beneath the tablecloth to prevent tablecloth from sliding, eliminating the noise caused by placing tableware and glassware on the table.

Trolley cloth and sideboard cloths

Made from worn tablecloth and not suitable for useon tables.

Mended by housekeeping department to fit asideboard or trolley.

Waiter’s cloth or silver cloths

Used by waiter/waitress as protection against heatand to keep the uniforms clean.

Placemats

Can be in the form of small rectangular linen or paper placemats.

It is replaced for each new guest.

Napkins/ serviette

Either cloth or paper napkin can be used, depending on the style of the restaurant

Tea and glass cloths

Used for wiping. The best are from cotton.

2.6.2 Napkin/Napkin folding

Neatly & attractively folded napkins will enhance the appearance of the table.

There is a wide range of napkin folds.

Intricate designs are becoming less fashionable because they are very time consuming to prepare & many customers prefer simple folds that have required only limited handling by staff.

2.6.3 Uniform

Hygiene is personal responsibility. Employees could be held

responsible if a customer suffers through your failure to maintain good standard of hygiene:- Keep your uniform clean &

well pressed Wear comfortable shoes &

keep them clean Jewelry & perfume should only

be worn in accordance with company rules

UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.7 Furniture in a Restaurant 2.7 Furniture in a Restaurant

Restaurant furniture will be dusted & cleaned at least daily. Wooden furniture will be cleaned with a furniture polish Furniture that become greasy can be cleaned carefully with hot water with a

little vinegar added prior to polishing Glass topped, metal & steel tables should be cleaned with a damp cloth & then

dried Fabrics insets in chairs will need brushing to remove stains. Basically the chosen furniture will depend on:

The needs of the establishment Type of operation which influence the dining arrangement

UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND UNIT 02: THE FOOD AND BEVERAGE SERVICE AREA AND EQUIPMENTEQUIPMENT2.7 Furniture in a Restaurant 2.7 Furniture in a Restaurant

FnB Management Unit 2

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