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

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

Introduction to the organizational structure of the organization

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 .

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

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

Identify different roles in food and beverage operations

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

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

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

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

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

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

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

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

Identify different kinds of food operations

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

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.

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.

Structuring menu lists and wine lists

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 .

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

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

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)

Types of beverages Beverages Soft drinks Spirits Beer Wine Cocktails Liquor

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

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

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