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DWIG > HOTEL MANAGEMENT 4 > Flashcards

HOTEL MANAGEMENT 4 Flashcards

1
Q

F&B department

A

responsible for maintaining high quality of food and service, food costing, managing restaurants, bars

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2
Q

F&B director

A

Report to the GM or Financial controller

  • -> Responsible for the efficient and effective operation of the
  • kitchen/catering/banquet
  • Restaurants/room service/minibars
  • Lounges/bars/stewarding
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3
Q

Who reports to the F&B manager?

A
  • Purchasing manager
  • Different restaurant managers
  • Stewarding manager
  • Executive chef
  • Storekeeper
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4
Q

What does the F&B do in terms of financial?

A
  1. Purchasing F&B stock
  2. Stock control
  3. Storage control
  4. Goods receiving
  5. Planning and carrying out of F&B budgets
  6. Budgets relevant financial report and other financial duties
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5
Q

What does the F&B director do in terms of menu?

A
  1. Contribute design
  2. Update of menus for restaurant
  3. Working with the chef and assisting with menu planning
  4. Keeping up with food trends and customer preferences for this purpose
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6
Q

What does the F&B director do in terms of managing staff/

A

Often responsible for recruiting, hiring, training, evaluation and terminating F&B staff

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7
Q

What does the F&B do in terms of customer service?

A

Responsible for making sure that customer needs are addressed and attended to and that the service is always of a high standard and this would need to deal with any issues that might come up during daily service operation

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8
Q

F&B outlets in a hotel

A
  1. A la carte restaurant
  2. Fine dining (revolves around one head chef)
  3. Lounge
  4. Bar
  5. Discotheque/nightclub
  6. Room service/in room dining
  7. Meeting/conference rooms
  8. Ballrooms
  9. Delicatessen shop
  10. Butler service
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9
Q

Stewarding department

A
  • Maintaining inventory of glassware, china, silverware
  • Maintaining clean glassware, china and service ware for F&B outlets
  • Cleaning back of house
  • Sanitizing the kitchens, storerooms, walkins/freezer and all equipment
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10
Q

Different segments

A

Corporate segment
Association segment
Smerf

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11
Q

Corporate segment

A

For profit companies, more money to spend, more concerned with content than with costs. They pay higher rates than others to ensure quality.

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12
Q

Association segment

A

Groups or individuals that share purposes and goals. They are more cost conscious

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13
Q

Hotel location types

A

Downtown hotel
Resort hotel
Airport hotel
Suburban location

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14
Q

Service types (food)

A

Buffet Service
Plate service
Silver spoon service
Combined service (all these different 3)

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15
Q

Function food types

A
  1. Breakfast
  2. Continental breakfast
  3. Coffee break
  4. Lunch
  5. Afternoon tea
  6. Reception
  7. Cocktail
  8. Dinner
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16
Q

Office team: F&B director

A

Oversees all purchases, sales, labor and profit and loss statements

17
Q

Office team: Banquet sales person

A

Works directly with the client in developing the event

18
Q

Office team: Event planner

A

Often external position, hired by the client

19
Q

Back of the house team: Executive chef

A

Menu, food purchasing, food cost

20
Q

Back of the house team: Head banquet chef

A

Runs the banquet event

21
Q

Front of house team: Maitre d’hotel

A

Supervises everything

22
Q

Front of house team: Captain

A

Manages the service in a specific section. Remains on the floor

23
Q

Front of house team: Sommelier

A

Wine steward (not always at banquet)

24
Q

Front of house team: Bartenders

A

In charge of everything of the bar

25
Q

Front of house team: Expeditors

A

Food checker. Quality control person. Connection between front and back of the house

26
Q

Front of house team: Front and back waiters

A

Set up, service, clearing, cleaning

27
Q

Sequence event:

A
  1. Instruct staff
  2. Communicate with kitchen department
  3. Check room
  4. Prepare buffets
28
Q

Function sheet (BEO)

A

Banqueting event order, footprint of the entire event, from start to finish, no detail left to change

29
Q

How many staff members?

A

Plate service: 15-20 guests per server
Buffer service: 20-30 guests per server
Bar: up to 50 guests per bartender

30
Q

Large banquet guidelines (name 4)

A
  • Ensure all logistics are in place, from teaspoon to oven.
  • Plate service allows consistency
  • Always have a back up plan
  • Prepare a room plan
  • Don’t overcomplicate the menu

DWIG (11 decks)

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