Scribd
Upload
7 views

module-1

The document outlines a course titled 'Fundamentals in Food Service Operation' (HPC03), focusing on the skills and knowledge required for effective food and beverage service in hospitality settings. It covers various service objectives, types of operations, and the structure of food and beverage service departments, detailing roles such as managers and supervisors. Additionally, it emphasizes the importance of staff attitudes, competencies, and the overall guest experience in food service operations.

Uploaded by

Erica Atendido
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
7 views

module-1

The document outlines a course titled 'Fundamentals in Food Service Operation' (HPC03), focusing on the skills and knowledge required for effective food and beverage service in hospitality settings. It covers various service objectives, types of operations, and the structure of food and beverage service departments, detailing roles such as managers and supervisors. Additionally, it emphasizes the importance of staff attitudes, competencies, and the overall guest experience in food service operations.

Uploaded by

Erica Atendido
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 24

•COURSE TITLE

Fundamentals in Food
Service Operation
•COURSE CODE
•HPC03
COURSE
SPECIFICATIONS
The student will learn the necessary knowledge, develop the various
skills and cultivate the proper attitudes needed for the delivery of
quality service of food and beverage operations in hotels and
restaurants. Topics include the following: clean and tidy bar and food
service areas; Develop and maintain food & beverage product
knowledge; Manage the responsible service of alcohol; Prepare and
serve cocktails; Prepare and serve nonalcoholic beverages; Provide a
link between kitchen and service area; Provide advice to patrons on
food and beverage services; Provide food and beverage services;
Provide room service; Provide silver service; Take food orders and
provide courteous table service; Manage intoxicated persons
Subject Requirements

5 pcs green
anzen
shitsuke
1 box

1 pad
kaizen shikari
• Food and Beverage Service Objectives
• The food and beverage service is looked as a means of achieving
satisfaction and making yourself feel comfortable in today’s world. The
main objectives of this service are −
• To satisfy the following needs −
• Physiological − The need to taste different varieties of food.
• Economical − The need to get F&B Services at the invested cost.
• To provide professional, hygienic, and attentive service
• To impart value for money.
• To retain the existing customers and to bring in new ones.
• Social − The need to find friendly atmosphere.
• Psychological − The need to elevate self-esteem.
• To provide high quality food and beverages.
• To provide friendly and welcoming atmosphere
 Types of F&B Services Operations
 There are two broad types of F&B Services operations −
 Commercial − In this case, F&B Services is the primary business. The most known
commercial catering establishments are — hotels, all kinds of restaurants, lounges,
cafeterias, pubs, clubs, and bars.
 Non-Commercial − Non-commercial operations are secondary businesses in alliance with
the main business. These F&B services mainly cater to their consumers with limited
choice of food and beverages. These establishments often run under contracts. For
example, food and beverage services provided at hospitals, hostels, and prisons.
 In this tutorial, we mainly consider commercial food and beverage service sector. Let us
first understand some common forms of F&B service.
Food and Beverage Services come only after preparing
what is to be served. Most food and beverage service
businesses operate in the following cycle −
• The food and beverage service is part of the service-
oriented hospitality sector. It can be a part of a large hotel
or tourism business and it can also be run as an
independent business. The members of the F&B Services
team are required to perform a wide range of tasks which
include preparation for service, greeting the guests,
taking their orders, settling the bills, and performing
various other tasks after the guests leave.
• Food and Beverage Services in Hotel
• Most of the star-ranked hotels offer multiple F&B services in their hotels. They can
be −
• Restaurant
• Lounge
• Coffee Shop
• Room Service
• Poolside Barbecue/Grill Service
• Banquet Service
• Bar
• Outside Catering Service
• Structure of F&B Services Department
• The F&B Services personnel are responsible to create the
exact experience the guests wish for. The department
consists of the following positions −
• Food & Beverage Service Manager
• The Food & Beverage Service Manager is responsible for −

• Ensuring profit margins are achieved in each financial


period from each department of F&B service.
• Planning menus for various service areas in liaison with
kitchen.
• Purchasing material and equipment for F&B Services
department.
Assistant Food & Beverage Service Manager

• The Assistant Food & Beverage Service Manager is aware of and is tuned
to all the work the F&B Services Manager performs and carries out the
same in the absence of his superior.
• Restaurant Manager
• The Restaurant Manager looks after the overall functioning of a
restaurant. The responsibility of this staff member include −
• Managing the functions in the dining room
• Ordering material
• Stock-taking or inventory checking.
• Supervising, training, grooming, and evaluating the
subordinates
• Preparing reports of staff and sales
• Managing budgets
• Handling daily sales and coordinating with cashier
Room Service Manager
• The Room Service Manager is responsible for −
• Selecting, training, encouraging, and evaluating all junior
employees
• Ensuring that cultural values and core standards of F&B
department/establishment are met
• Controlling labor expenses through staffing, budgeting, and
scheduling
• Handling guest complaints
• Providing special requests
Banquet Manager
 The Banquet Manager is responsible for −
 Setting service standard for banquets
 Forecasting and allocating budgets for various types of events
such as conferences, meetings, etc.
 Achieving food and beverage sales
 Controlling chinaware, cutlery, glassware, linen, and equipment
 Handling decorations and guest complaints
 Providing special requests
 Purchasing required stock by following appropriate
requisition procedures
 Following up each function by receiving guest feedback
and submitting it to F&B Manager
 Participating in departmental meetings
 Planning and pricing menu
 Training, grooming, and development of staff
underneath
Bar Manager

• The Bar Manager is responsible for −


• Forecasting the daily flow of customers
• Allocating right number of staff according to customer
influx
• Maanaging and monitoring bar inventory from store to bar
• Tracking all types of drink sales
• Allocating cleaning and tendering tasks
Food Safety Supervisor (FSS)

• A Food Safety Supervisor is a person who is trained to recognize


and prevent risks associated with food handling in an F&B
Services business. He holds an FSS certificate that needs to be no
more than five years old. He is required in an F&B Services
business so that he can train and supervise other staff about safe
practices of handling food.
• Dishwashing

• The Dishwashing department is responsible for providing


clean and dry supply of glassware, chinaware, and cutlery for
bar, banquet, lounge, and restaurant service.

• Laundry

• The F&B department is highly reliable on laundry department


or outsourced laundry services for timely supply of dry-
cleaned and wrinkleless linen.
F&B Staff Attitudes and Competencies

 Each member of the F&B department hierarchy needs to have the


following traits and skills −
 Knowledge

 Awareness of one’s responsibilities and roles, appropriate knowledge


of food items, food and beverage pairing, etiquettes, and service styles
is a great way to build confidence while serving the guests.
Appearance
 It creates the first impression on the guests. The F&B staff
members must maintain personal hygiene, cleanliness,
and professional appearance while being on duty.
Attentiveness
 Attentiveness is paying sincere attention to details,
memorizing the guests’ needs and fulfilling them timely
with as much perfection as one can put in.
 Body Language
 The F&B Services staff needs to conduct themselves with very
positive, energetic, and friendly gestures.
 Effective Communication
 It is very vital when it comes to talking with co-workers and
guests. Clear and correct manner of communication using right
language and tone can make the service workflow smooth. It
can bring truly enhanced experience to the guests.
Punctuality
 The F&B Services staff needs to know the value of
time while serving the guests. Sincere time-
keeping and sense of urgency helps to keep the
service workflow smooth.
 Honesty and Integrity
 These two core values in any well-brought-up
person are important for serving the guests in
hospitality sector.

You might also like