Flashcards
HM #4
Flashcards do conjunto (24)
- 1What is the F&B department responsible for?“Food and Beverage Department is responsible for maintaining high quality of food and service, food costing, managing restaurants, bars, etc.”
- 2What does the F&B director do?-Reports to the GM
- Responsible for the efficient and effective operation of the;
Kitchen/catering/banquet
Restaurants/Room Service/ Minibars
Lounges/Bars/Stewarding - 3What can hotel restaurants be divided into?All Day Dining or Coffee shops
Speciality Restaurant
Fine Dining Restaurant - 4What are All-Day-Dining restaurants?- large with many seats/covers
- are open three meals a day - 5What does the stewarding department do?-Mantaining inventory of glassware, china, silverware
-Maintaining clean glassware, china, and serviceware for the F&B outlets
-Cleaning the back of the house
-Sanitizing the kitchens, storerooms, walkins/freezers and all equipment - 6What is unusual about the banqueting department in various hotels?The banq. departement is a full department. In some hotels it is not a separate deparment, but other F&B outlets take care of it. In large full service hotels it is a seperate department.
- 7What is important to know about events?- You know everything about the guests coming: no surprises, you can exceed expectations
- you usually outsource staff, because it is something you dont fully want on the payroll - 8what are the different segments of banqueting?*Corporate Segment
For profit companies, more money to spend. More concerned with content than with costs. They pay higher rates than others to ensure quality
*Association Segment
Groups or individuals that share purposes and goals. They are more cost conscious.
*Other
SMERF, tend to look for lower rates. Lack of experienced meeting planner, can make it challenging. - 9what are four hotel location types?- Downtown Hotel
- Resort Hotel
- Airport Hotel
- Suburban Location - 10describe a buffet service- A long table consisting of a variety of hot & cold foods from which guests serve themselves.
- Requires fewer servers but more kitchen prep staff.
- Servers must monitor & maintain the buffet, keeping it stocked and clean.
- Servers may be stationed at the buffet to serve guests.
At interactive stations, items are prepared & served for guests at the buffet line. - 11what is plate service?- Prepared & plated in the kitchen.
- Greater portion & presentation control.
- Waiter sets in the plates in front of the guests from the right with the right hand.
- Used for banquets, because large numbers of guests can be handled quickly by a limited number of service personnel. - 12what is silver spoon service?- Food is prepared and arranged
on silver platters.
- Platters offered to each guest from the left.
- Server serves the food.
- Servers move
counter-clockwise around table. - 13what is combined service?Food is served three different ways;
Plate service, so e.g. the meat is already on the palte
There are bowls on te table with fries and vegetables
The sauce is served silver spoon - 14what are the function food types?Breakfast
Continental Breakfast
Coffee Break
Lunch
Afternoon Tea
Reception
Cocktail
Dinner - 15Who is in the banqueting service team?OFFICE TEAM
F&B Director – oversees all purchases, sales, labor & profit and loss statements
Banquet Salesperson - works direcly with the client in developing the event
Event Planner – often external position, hired by the client. - 16who is in the back of the housE?Executive Chef – menus, food purchasing, food cost
Head Banquet Chef - runs the banquet event
Cooks
Preps
Stewarding - 17who is in the front of the house?Maitre d’Hotel – supervises
everything
Captain – manages the service in a
specific section. Remains on the floor
Sommelier – wine steward. Not
always present at a banquet
Bartenders – in charge of everything
of the bar
Expeditors – or food checker.
Quality control person. Liaison
between front & back of the house
Front and Back Waiters – Setup,
service, clearing, cleaning, others - 18what sheets are needed for the sequence in the eventPre-event:
Function sheet meeting with all the involved departments
Functionsheet ( BEO)
“footprint” of the entire event,
from start to finish, no detail left
to chance - 19what is the amount of staff dependent on?Kind of service
Kind of formality
Type of menu - 20what happens on the day of the event?Set the room(s)
Set the tables
- Banquet style
- Classroom style
- Boardroom / conference style
- Theater style
- U shape style
- Herringbone style - 21what are the large banquet guidelines?Ensure all logistics are in place to cope with the number. From teaspoon to oven
Consider the events being held before and after the banquet
Don’t overcomplicate the menu
Plate service will allow for more consistency
Always have a back up plan! - 22what are the different room function types?Meeting
Breakout Room
Display Space
Office Room
Registration Space - 23what happens during the sequence of the event?- Instruct staff
- Communicate with the kitchen department
- Check the room before the guests arrive
- Prepare the buffets, (when necessaire) - 24—
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- DWG FlashCards sobre HM #4, criado por holamellamotesselatraasa T em 09-04-2017.
- Criado por
- holamellamotesselatraasa T
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