food and beverage service ppt
TRANSCRIPT
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Food and Beverage management
objectives• Organizational chart• Food and beverage classification• Layout of restaurant• Type of service
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Hotel organizational chart
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Food and beverage organizational chart
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Culinary organization chart
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Food and beverage classification
Fine diningBrasserieCoffee house Snack bar and delicatessen Fast foodTheme /ethnic restaurentFood court /hawker centre
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Fine dining restaurant
Fullerton hotel, Singapore
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Tien court restaurent,singapore
Bedrock bar and grill, Singapore
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Fine dining restaurant
Fine dining restaurants generally have the following services and requirements:- Dress code- jackets and tie, lounge dress. Top notch service – each table has two servers responsible
& maître de overseeing service . Classy menu ,high quality ingredients & talented chef. price- -$$$ Valet parking Reservations required Atmosphere
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brasserie
An informal French café serving ,beer, wine and simple hearty food.
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Coffee house
A restaurant in which coffee, beverages and light meals are served.
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Snack bar
A small shop or counter where food and beverage are available for take – away.(sometimes small seating area is available .
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Delicatessen
Means “delicacies” or specialty food. Also known as deli counter at supermarket selling cold cuts and salads for take away.
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Fast food
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Theme restaurant
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Food court
A “food court” or “hawker center” is a center - various food stalls selling local & other food.
Individual stalls selling food at very reasonable prices . Air-conditioned environment in food court – not in hawker center.
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Layout of restaurant
Dining room consists of: Reception or waiting area Dining area Side stationKitchen consists of : Food preparation area Cooking area Food storage area Service area Cleaning & washing arrea
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Type of service
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Type of service
There are basically 7 different style/type of food service. Plated Platter/silver/Russian Gueridon Buffet Tray French/butler family
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Plated
The food is assembled in the kitchen on plates .the service staff picks it up and brings it directly to the table.
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Plated service
Used—Club houseCasual dining roomCoffee houseFreestanding restaurants
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Plated service
Advantages:- Prompt service – food service directly to table. Server have more time to interact with
customers/guest. Rapid turnover of table Fewer staff needed & do not need special skills Portion size can be controlled & standardized Less wastage ,less service equipment needed.
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Plated service
Disadvantages:- Increased kitchen time and laborFor large scale – time consumingRequires food warmer/equipment's.(large
group)
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Platter/silver/Russian
Food transferred to plate in front of customer from flat/serving dish,using spoon and fork(serving gear) or other appropriate utensils such as ladle.
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Platter/silver/Russian service
Used:-Special functions such as small banquet Royal functions, or VIPs functions, etc luxury/fine dining restaurants
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Platter/silver/Russian service
Advantages:-Dishes look good and well presented on
plattersServers can show their skillClassy impression to guests or customers
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Platter/silver/Russian service
Disadvantages:-Highly skilled service staff neededNeed trainingCosts moreChallenge in keeping food hot,Service can be slow.
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Gueridon
Transferring food to the customer’s plate at the service trolley and served.
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Gueridon service
Used:-Top class restaurantFine dining restaurants – French/continental
cuisineNight clubs or supper club
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Gueridon service
Advantages:-Personalized serviceGood showmanship & skills displayed Impressive serviceMost elegant
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Gueridon service
Disadvantages:-Expensive to useHighly trained staff/special equipmentLengthy service time so food can be cold Requires co-ordination between servers e.g.
short of mis-en-placeNo room for mistakes cause perform in front of
guests
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Buffet
Food is display nicely on a long buffet tables and customer’s help themselves(self – service).sometimes they can also be assisted by the service chef standing behind the buffet tables.
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Buffet service
Used:-Big functions such as company party,
weddings, etc. Incentive groups having breakfast, etc.
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Buffet service
Advantages:-Guest select what they want to eatWider varieties of items
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Buffet service
Disadvantages:-Food wastageMass production may result in poor taste and
qualityEquipment's to keep food warm
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Tray
All dishes and requirements are served to the guests completely on a tray
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Tray service
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Tray service
Advantages:-Offer convenience for guestsRelieves pressure on space in the restaurant
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Tray service
Disadvantages:-Require lots equipmentFood can get cold over long journey or
distanceLabor intensive during meal periods Time consuming
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French/butler
The customers served /helps themselves from flats/dishes held at their side by the serving staff.
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French/butler service
Highest standardSmall banquetsRoyal functions
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French/butler service
Advantages:-Good presentationsPersonalized serviceGuests can have less or more ,they choose
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French/butler service
Disadvantages:-Possible poor portioning Time consuming – serverSlow for customersFood may become cold
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Family
The food is placed on the table in serving dishes and the customers serve themselves
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Family service
Banqueting ClubsEthnic restaurants such as Indian ,etc.
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Family service
Advantages:-Fewer , less skilled staffService time is reduced Guests can choose portions size Less service for staff
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Family service
Disadvantages Difficult for guests to handle hot dishes.Lack of portion controlRequires lots of serving gears.