Advanced Food & Beverage Services Management
Kindle Edition
March 2023 Edition
Author:
Ulhas Chaudhari

STUDY CONTENT

CHAPTERS
1. ROOM SERVICE / IN-ROOM DINING / IN-SITU

Learning Outcome:

This chapter emphasises on Room service Operations, Forms and Formats used at Room
Service, time management and cycle of service.

1.1 Introduction. General Principles

1.2 Room Service, Scheduling & Staffing

1.3 Cycle of Service

1.4 Forms & Formats

1.5 Order Taking, Suggestive Selling

1.6 Time Management

1.7 Terms

1.8 Review Questions

2 BANQUETS

Learning Outcome:

In this chapter learner will get detailed information on Banqueting operation by
understanding organizational sequence, administrative practices, types of functions, banquet menu planning and setup of banquet.

2.1 Organization structure, Duties & Responsibilities of banqueting staff

2.2 Administrative Procedures, Formats Maintained

2.3 Banquet Function Prospectus

2.4 Types of Function (Formal and Informal)

2.5 Menu Planning (Indian, Continental, Theme, conference, cocktail)

2.6 Seating Arrangements

2.7 Off Premise/ outdoor catering, Airline/ Railway/ Sea Catering

3 GUERIDON TROLLEY & SERVICE

Learning Outcome:

To get information on Gueridon Trolley & Service, to study the various aspects of Gueridon
Trolley & Service & to familiarized with service process of various course.

3.1 Introduction to Gueridon Trolley

3.2 Types of service Trolleys

3.3 Equipment required for Gueridon Service

3.4 Service of courses from Gueridon Trolley & Services

4 INTRODUCTION TO FOOD & BEVERAGE COST CONTROLS

Learning Outcome:

This chapter emphasizes on phases of control cycle, concept, pricing, cost dynamics and
break-even analysis of cost. It also gives basics of ROL, EOQ & ABC Analysis.

4.1 The Phases of control cycle

4.2 Definition of cost, basic concept of cost Pricing

4.3 Cost dynamics and & break-even analysis

4.4 Basic cost control - ROL, EOQ, ABC Analysis

5 BUDGETING

Learning Outcome:

To understand what is budgeting, types of it, basics of trading accounting and P & L accounts

5.1 Definition& Objectives.

5.2 Kinds of Budgets (Sales Budget, Labor Cost, Budget,

Overhead Cost Budget)

5.3 Budgeted Trading Account (P & L)

5.4 P & L Account

6 F & B SERVICE NEW CONCEPTS

Learning Outcome:

To get updated with new and innovative trends in F & B Service sector around globe.

6.1.1 Health and safety are priority

6.1.2 Nutrition at demand

6.1.3 Innovation in food service and preparation

6.1.4 Food & Beverage delivery Services - Food at doorstep

6.1.5 Modernized service Equipment

6.1.6 Environmentally Safe Practice

6.1.7 Robotic Food & Beverage Service

7 BAR & BAR MANAGEMENT

Learning Outcome:

To study about Bar planning, layout and bar designing. To understand bar duties and
supplies. Bar recipe management and managing revenue, licenses.

7.1 Elements of Layout, Types of Bars, Parts of Bar and Design Consideration & equipment
7.2 Bar opening duties, preparing workstation (SOP), Checking of bar equipment, inventory,
supply and cleaning Procedures

7.3 Standards recipes, Bar Menu Engineering and Menu Matrix

7.4 Closing duties of bar, records maintained

7.5 Billing and cash handling, Introduction to Bar licenses and FLR

8 EVENT MANAGEMENT

Learning Outcome:

To study concept of event management and understand the types, operational methodology, role of Event &Marketing. This chapter also emphasis on MICE.

8.1 Event Management Introduction

8.2 Types of Events / functions

8.3 Role of sales and marketing

8.4 Taking bookings

8.5 Planning and organizing themes of Indian and International cuisine

8.6 Concept & planning for MICE segments

8.7 Venue Planning –Search, Space Requirements, Site Inspection,

Site Confirmation, Pre-Event Meetings

9 SANITATION AND HEALTH ISSUES

Learning Outcome:

To study about F & B service HACCP, serving food safely and training staff for sanitation &
health

9.1 Hazard Analysis Critical Control Point

9.2 Guidelines for Serving food

9.3 Training for Service Staff

10 RESTAURANT PLANNING AND OPERATIONS

Learning Outcome:

To study restaurant planning and managing various post opening and re-opening aspect of restaurant business operations in term of deciding on site, finance, design, equipment requires and also to learn about licenses required for opening restaurant.

10.1 Types of Restaurants

10.2 Location or site

10.3 Sources of Finance

10.4 Design Consideration

10.5 Furniture

10.6 Lighting and Décor

10.7 Equipment required

10.8 Records maintained Licenses

10.9 Meal Experience

11 STARTUP IN FOOD & BEVERAGE SERVICE SECTOR

Learning Outcome:

To understand startup concept and plan of action to open new business to understand
startup concept and plan of action to open new business in F & B Service sectors in F & B Service sector.

11.1 Startup Introduction

11.2 The concept

11.3 Feasibility study of startup

11.4 Financial projections

11.5 Franchise

11.6 Startup procedure

12 PERSONNEL MANAGEMENT IN FOOD & BEVERAGE SERVICE

Learning Outcome:

To understand Personal Management skills in F & B Service department about developing a
good F & B team, work allocation, staff training and sales promotion.

12.1 Developing a good F & B Team

12.2 Allocation of Work, Task Analysis and Duty Rosters

12.3 Performance Measurement

12.4 Customer Relations

12.5 Staff organisations and Training

12.6 Sales Promotion

13 CATERING FOR RAILWAY/ CRUISE LINERS AIRLINES/CATERING

Learning Outcome:

To understand the service procedure, menu planning, types if meal, catering policies and
logistic operations in Railway Catering, Cruise Line Catering and Airlines catering.

13.1 Railway Catering

13.1.1 Introduction

13.1.2 Service Procedure

13.1.3 Menu Planning, Types of Meals

13.1.3 Catering Policies in the Industry

13.1.4 Logistics - Service and Product specification, packaging and labelling, Delivery

13.2 Cruise Lines Catering

13.2.1 Introduction

13.2.2 Service Procedure

13.2.3 Menu Planning, Types of Meals

13.2.3 Catering Policies in the Industry

13.2.4 Logistics - Service and Product specification, packaging and labelling, Delivery

12.3 Airlines Catering

13.3.1 Introduction

12.3.2 Service Procedure

13.3.3 Menu Planning, Types of Meals

13.3.3 Catering Policies in the Industry

13.3.4 Logistics - Service and Product specification, packaging and labelling, Delivery

14 F & B MANAGEMENT IN QSR / FAST FOOD, INDUSTRIAL CATERING, FACILITY MANAGEMENT 247

Learning Outcome:

14.1 Fast Food (QSR)

14.1.1 Introduction

14.1.2 Basic policies – Financial marketing and Catering

14.1.3 Organizing and Staffing

14.1.4 Control & Performance Measures

14.2 Industrial Catering

14.2.1 Introduction

14.2.2 Basic policies – Financial marketing and Catering

14.2.3 Organizing and Staffing

14.2.4 Control & Performance Measures

14.3 Facility Management

14.2.1 Introduction

14.2.2 Basic policies – Financial marketing and Catering

14.2.3 Organizing and Staffing

14.2.4 Control & Performance Measures

LIST OF TABLES 265

LIST OF FIGURES

REFERENCE LITERATURE

Chapter 1

ROOM SERVICE / IN ROOM DINING / IN-SITU

1.1 Introduction. General Principles

1.2 Room Service, Scheduling & Staffing

1.3 Cycle of Service

1.4 Forms & Formats

1.5 Order Taking, Suggestive Selling

1.6 Time Management

1.7 Terms

1.8 Review Questions

1.1 Introduction. General Principles

Room Service varies from basic “in room” tea & coffee making facilities as well as mini-bars to vending machines on each floor or may be personalized to serving a variety of meals in the rooms. In five-star hotel 24-hour room service is expected and can vary in two or three-star hotel with service of only tea or coffee with continental breakfast served in a room.

Room Service can be of two types:

1) Full Room Service or Centralized

2) Partial Room Service or Decentralized.

1) Full Room Service or Centralized

Full Room Service is where all food & beverage come from a Central kitchen and are delivered to the rooms of guest directly by tray or trolley.

2) Partial Room Service or Decentralized.

Partial Room Service or Decentralized is a service can be operated from a floor pantry; pantries can be available on each floor to manage better service.

Both of these can be operated 24 hours and the service staff needs to have good knowledge of all the types of meals and alcoholic beverages, since the service needs to be quick & efficient, the guest may call the floor pantry directly or call the reception or dining area for the order and the order needs to be delivered on time.

The check /bill is made out for all requests from the guests and appropriate signature needs to be taken after delivering the order to charge in the guest room K.O.T are normally made in triplicate, the top copy goes to the kitchen, the second goes to the cashier /reception and the third is kept with the floor service staff for reference and order set up.

The Pantry of each floor needs to be equipped with the following equipments:

1. Sink Unit

2. Hot Plate

3. Refrigerator

4. Ice Making Machine

5. Lift to Central Kitchen

6. Salamander

7. Cutting Boards

8. Coffee making machine

9. Knives

10. Gas Burner

Room Service implies serving of Food & Beverage in guest rooms of hotels. Small orders served in trays, and major meals are taken in trolley.

Sufficient equipment must be available to enable efficient service to be given at all times and a high standard maintained.

The Service staff carries out all their own pre-service preparation (mis-en-place) before the service of a meal. This includes the checking & refilling of cruet set & other accompaniments, lying up of breakfast trays, changing of linen, laying up of trolleys, cleaning of trays and so on. The room service staff must ensure that all rooms are cleared as soon as meals are finished so as not to be in the way when rooms are being cleaned.

1.2 Room Service, Scheduling & Staffing

The Room Service department is the in room dinning service since the guest comes in contact with the staff on choosing the right staff is crucial. Human resources in Room Service should be of the right quality and quantity for efficient functioning of the department. Planning the manpower / staffing is a important activity for any department. The Room Service department’s key challenge is to have the correct number of qualified staff members available in every necessary position to meet the In Room Dining service as per number of rooms.