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

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

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Identify different roles in food and beverage operations

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

Roles in the Restaurant

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

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 paymentsCheck if the customer is enjoying the meal

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

Roles in the Kitchen

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 eventsCheck 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 Outlets

Outdoor catering

◦ 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.

◦ Provides a large scale of food and beverages along side services.

Banqueting

Transport catering

Industrial Catering

◦ Provides food and beverages for working people. This includes canteens and cafeterias.

◦ Provides food and beverages to people on the move. Includes Railways, airlines and marine.

Structuring menu lists and wine lists

What is a Menu?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 Potage – (Soup) Ouefs (Egg) Farineaux (Rice and

Pasta) Poisson (Fish) Entrée Sorbet Releve Roti (Roast)

Legumes (vegetables) Salades (salads) Buffet Froid (cold buffet) Entremets (sweet) Savoureux (savory) Fromage (cheese) Dessert (fresh fruit) Beverages

Types of beverages

Beverages

Soft drinks

Spirits

Beer

Wine

Cocktails

Liquor

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 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

Aromatized Wine:- Herbs , spices and roots are added along with flavors .◦ Vermouth◦ Sangria◦ Wine coolers◦ Maiwine

Organic Wine :- Grapes which are used to make organic wine were grown in organic

farms excluding artificial chemicals .

De alcoholised and low alcohol wine :- Contains low percentages of alcohol

Sparkling Wine :- Contains a significant ammount of carbon dioxide and it will  result from natural fermentation.

Champaigne

Wine Contd.

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

Red wine with red meats such as beef and lamb

Dry robust red wines cheese

Matching Food with wine