Fortuna, Mairie Dennisse F.

October 19, 2018

BSHM B11PM Mr. Jefferson Marcelo

FUNDAMENTALS IN LODGING OPERATIONS

What is Food and Beverage Department?

 Food and Beverage Department (F&B) is responsible for maintaining high

quality of food and service, food costing, managing restaurants, bars. They
are usually big in size with many Covers (seats), compared to other
Restaurants in the same Hotel. The food and beverage service department is
an integral place in any hotel which is responsible for the systematic and the
actual service of food and beverage to the general public or customers as per
the order in any F &B outlets. This department plays a vital role on the
delivering the accurate service of food and beverage by placing the orders
from the hot or cold plates of kitchen to the customers table in the proper and
the hospitality manner This department in any hotel plays a vital role in the
profitable process of the hotel business. Among the total revenue collected in
the hotel, about 40% contribution is directly accredited to F & B Service
department. This department is specialized by its output of the products that
satisfies customers demand for food and beverage. For the proper control and
the effective management of the total staffs and their duties, this department
is divided into different units or sections which are also called as an outlet.
Each outlet is specialized for the special functions. For the systematic and a
good service process of any F & B outlet, presentation, time keeping, order
taking and the suggestive selling are the key element of a service to be
maintained by service staffs and the staffing pattern of F & B department is
basically divided into two parts. They involve the service staffs and the kitchen
staffs. In the modern concept of catering, this department generally focuses
on the product knowledge, salesmanship, customer’s relation and expectation
rather than the traditional style of service. The guest satisfaction is only
ensured when the service.

Organizational Chart of Food and Beverage Department


Duties and Responsibilities of all personnel working in the F&B Department

 Sanitation, safety and hygiene

the information about basic microbiology, safety, personal hygiene, general
handing of food is must be needed. First examine the logical legislation for the
food services industry.
 Food science and nutrition
the scientific method and the chemical and physical change that occurs during
preparation, processing, storage of food products so basic principal of
nutrition and micro biology as that related to the chemical and physical
change to food will also be introduce.

 Food and beverage services

 the waiter is introducing to the technical skill and psychology of service.
Methods, concept and performance will be emphasized. The various types of
services, equipment, furniture and services item used in our work it is
increases your popularity.
 Quantity food production
 The manager is responsible for the production of food. In developing
competence area, to examine operation stander. It is also enable to make an
enlightened contribution to current industrial practice and development of
culinary arts within business.
 Food and beverage cost controls
Manager will be introduced to standers and procedures that increase the
probability of food and beverage task in the business with depending on
controlling cost and the maximum sales. Purchasing procedures also will be
examined.
 Food and beverage management
These factors examine practices to the management of food and beverage,
labor, facilities and equipment.
Purchasing and materials management:-
This sectors will be introduce to purchasing procedure to facility the
purchasing materials of food, beverage, and equipment for hospitality like
furniture, dashes, equipment of food preparation etc
 Events and conference management
This part of food and beverage sectors is suggested us to methods and
techniques in planning, organizing, promoting and delivering conferences.
This is knowledge about how to give services of beverage. Beverage
operation with emphasis on management and operational controls will be
introduces
 MARKETING PLAN
A careful evaluation of the weekly customer flow and entertainment schedule
served as the foundation for marketing plan.
 Competitive Forces
For marketing plan, the competitive is play very important role. The
competitive information is must be needed before we start our own business
or hotel.
 Economic Forces
If the economic situation is change then it is effect on our business. When any
environment and political environment change then it effect on economic
status and this status is effect our business environment.
 Technological Forces
In today what technology are available and which is used in now’s day then
chose the better technology for give good services in market.
 Cultural Forces:-
 Before the start business it is helpful to know about culture because our
business is depend on social culture so you must be collect information about
style for people of all ages ,genders etc. and thinking about it.
 Current Marketing Objectives & Performance (surveys)
We can get useful information to our business to analysis the current
marketing position, objective and current performance. Suppose we build the
one shop of cloth then we must be needed to know current market sailing
price and which cloth variety is most demand in current market position.
 Marketing Objectives
 Increase the advertising and entertainment budgets. Improve its image and
exposure to the public through the consistent use of its logo and sale of
novelty items. Increase total sales by 20% by the end of the fiscal year.
Reduce all over cost. Productivity increase. Included in the report. Therefore
that report will be suggesting us to make our budgets.
 Monitoring Procedures
To analyze marketing plan, it is necessary to compare its actual performance
with plan objectives. To bring the marketing plan, monitoring procedures
should be developed for the various activities.
 Duties And Responsibilities Of Staff In Food And Beverage Management
The staff of any department is very important for any organization. The food
and beverage management staff includes manager, waiter, and bus boy.
 Manager
 Manager is the person which is the head of the specific department. the
manger have full authority about your department and it is responsible for all
task which is done in their department. The food and beverage manager is
key point of food and beverage services or it is responsible for all function and
operation task. Manager is done plan, direct and all food and beverage
services.
What is Laure’s Gastronomy?

 Larousse Gastronomique (pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an

encyclopedia of gastronomy. The majority of the book is about French cuisine,
and contains recipes for French dishes and cooking techniques. The first
edition included few non-French dishes and ingredients; later editions include
many more. The book was originally published by Éditions Larousse, founded
by Pierre Larousse. The first edition (1938) was edited by Prosper Montagné,
with prefaces by Georges Auguste Escoffier and Philéas Gilbert. Gilbert was a
collaborator in the creation of this book as well as Le Guide Culinaire with
Escoffier, leading to some cross-over with the two books. It caused Escoffier
to note when he was asked to write the preface that he could "see with my
own eyes," and "Montagné cannot hide from me the fact that he has used Le
Guide as a basis for his new book, and certainly used numerous recipes. The
third English edition (2001), which runs to approximately 1350 pages has
been modernized and includes additional material on other cuisines. It is also
available in a concise edition (2003). A new, updated and revised edition was
released on 13 October 2009 published by Hamlyn in the UK.