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F&BF&B 22F&B F&B -- 22
Session 1Session 1Restaurant OperationsRestaurant
OperationsRestaurant OperationsRestaurant Operations
Foundation Certificate in InternationalFoundation Certificate in
InternationalFoundation Certificate in International Foundation
Certificate in International Hospitality ManagementHospitality
Management
under Academic Supervision of
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Session ObjectivesSession Objectives
By the end of the session you will be able to:Understand
Restaurant Operations ProcessList the duties of F&B service
personnelp
under Academic supervision of
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Preparing for ServicePreparing for Service
The term Misc-en-place (preparation for service) is the
traditional term used for all the duties that has to be carried out
in order to have th d f ithe room ready for serviceA Duty Rota
showing the tasks and duties to be completed before service and
which member ofcompleted before service, and which member of staff
is responsible, is drawn up
under Academic supervision of
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Restaurant Set UpRestaurant Set Up
Duties include:Checking & polishing side plates ready for
lay-upChecking & polishing of crockery for hotplate according
to menu and requirementsPreparation of stocks of crockery for
sideboards
under Academic supervision of
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Restaurant Set UpRestaurant Set Up
The collection of cruets, ashtrays and butter dishes from the
back areaChecking, filling and polishing the cruetsLaying on
tables:
cruets, ashtrays, table numbers and butter dishes with
knives
under Academic supervision of
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Back Area Set upBack Area Set up
Duties include:Ordering of stores requirements (check with the
bar)Preparation of Coffee services and other Beverage service
itemsButter scrolls/butter pads
under Academic supervision of
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Side Board Set upSide Board Set up
Polishing and refilling oil and vinegar stands, sugar basins,
peppermills Preparing all accompaniments:
tomato ketchup, French and English mustard, Mint sauce,
Worcester sauce, ,Parmesan cheese
under Academic supervision of
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Side Board Set up Side Board Set up
Items to be placed on the sideboard after polish:Assorted
tableware from right to left:
service spoon & fork, dessert spoon & p , pforks, soup,
tea & coffee spoons, fish knives & forks, joint knives,
side knives
Assorted china:joint plates, side plates, sweet plates, coffee
saucers, Tea cup, saucers, etc, according to the menu
under Academic supervision of
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Side Board Set upSide Board Set up
Salver or Beverage RoundSauce boatsBread basketCheque pads,
Service cloths, Menus
under Academic supervision of
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Dispense BarDispense Bar
Misc-en-place may involve the following duties:Open the bar:
Display of Liquor BottlesClear any debris left from the previous
dayy p yWipe down bar tops
under Academic supervision of
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Dispense BarDispense Bar
Clean shelves and swab out the bar floorPrepare ice-buckets,
wine coolers and water jugsCheque pads and wine listsq pClean and
polish GlassesCheck stock and inventoryCheck stock and
inventoryPrepare the bar service top according to the standards of
the establishment
under Academic supervision of
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Daily DutiesDaily Duties
SupervisorCheck the booking diary for reservationsPlan seating
for the day & allocate guest
ti di lreservations accordinglyPlan service stations and
allocate the staff accordinglyaccordinglyBrief menu with staff just
before service is due to commenceCheck that all duties on the Duty
Rota are covered and that a full team of staff is present
under Academic supervision of
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Daily DutiesDaily Duties
Housekeeping Duties Includes the reception area and may involve
the following:
Daily vacuum the carpet and brush surrounding areaClean and
polish doors & glassEmpty waste bins & ash trays
under Academic supervision of
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Daily DutiesDaily Duties
Housekeeping DutiesMonday: brush and dust tables &
chairsTuesday: polish all sideboards, window ledges & y p ,
gcash deskWednesday: polish all brassesThursday: clean and polish
the reception area
Commence again as Monday
under Academic supervision of
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Daily DutiesDaily Duties
Collecting clean linen from the housekeeping departmentLaying
tablecloths and folding serviettes
Spare linen should be folded neatly into the linen basket
Ensuring that stocks are sufficient to meet needsEnsuring that
glass cloths and waiters cloths are available
under Academic supervision of
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Weekly Duties Weekly Duties
Polishing & sorting items in quantities agreed with the
supervisor : the daily Rota, for example:
Monday: all round flats, all knives, large coffee pots and milk
jugsTuesday: oval flats, all forks, small coffee pots and milk
jugs
under Academic supervision of
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Daily DutiesDaily Duties
Wednesday..Thursday..Friday: Inventory of items to:y y
Calculate Inventory, BreakageReplace broken itemsReplace broken
itemsRepair of items
under Academic supervision of
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F & B BusinessF & B Business
Occupancy Statistics
Cover = A guestg
Number of Turns =Number of Turns Number of CoversNumber of
SeatsNumber of Seats
under Academic supervision of
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Average Restaurant CheckAverage Restaurant Check
Average check =
Food & Beverage SalesNumber of Covers
under Academic supervision of
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Recap ObjectivesRecap Objectives
Now you are able to :Understand Restaurant Operations
ProcessList the duties of F&B service personnelp
under Academic supervision of