Objective 2.03 Hospitality Operations

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Objective 2.03 Hospitality Operations

• Identify the different aspects of lodging food
  and beverage departments

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The process of buying raw foods, equipment and
utensils (for consumption for the restaurant
business)

• http//www.youtube.com/watch?vSaqBOXvfe6s
• Take Notes as you watch this

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YOU DO 1

• Video Reflection
• Write (2) paragraphs summarizing the process of
  buying raw foods, equipment and utensils (for
  consumption for the restaurant business

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Purchasing vs Receiving

• The process of buying raw foods equipment and
  utensils is called PURCHASING . This is a very
  important role in a restaurant industry. The
  actual purchaser is usually an expert in buying
  goods and services for the hotel or restaurant.
• The process of making sure that the exact items
  delivered are the exact ones ordered, this is
  called RECEIVING ones ordered

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YOU DO 2

• According to the video on the process of buying
  raw foods, equipment and utensils list at (5)
  reasons WHY PURCHASING is an important role
• According to the video on the process of buying
  raw foods, equipment and utensils list at (5)
  reasons why RECEIVING is an important role

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the role of the Food and Beverage Director.

• Food and beverage managers plan, organize,
  direct, control and evaluate the operations of
  restaurants, bars, cafeterias and other
  businesses that operate serving food and
  beverage. Food and beverage managers may be
  employed by restaurants, bars, hotels and resorts
  etc. Food and beverage managers still require
  great customer skills but apply management skills
  ensuring the labour and financial goals of the
  organization are maintained.

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the role of the Food and Beverage Director.
(Continued)

• The manager in charge of all the food and
  beverage services in the hotel. He or she will
  report to the Hotel General Manager.
• The range of median annual salaries is 41,600 -
  56,000 (depending on the industry group, region,
  and union/non-union) Not including gratuities or
  incentives

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Responsibilities of a Food and Beverage Director.

• Organize, direct and evaluate food and beverage
  service
• Recruitment and training of staff
• Shift scheduling
• Performance management monitor staff performance
  and provide feedback
• Purchase and control of inventory
• Monitor revenues and expenses
• Ensure practice of heath and safety regulations
• Negotiate supplier arrangements for food and
  beverage products
• Negotiate with clients for use of facilities for
  catering, parties, banquets, etc.

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Knowledge, Skills and Abilities of a Food and
Beverage Director

• Completion of secondary school should be required
  
• Diploma or degree in business management or
  tourism related field would be an asset
• Leadership skills 
• Flexibility
• Adaptability
• Inventory management 
• Conflict resolution
• Ability to work under pressure
• Ability to multi-task
• Good organizational skills

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Food and Beverage Director

• Their MAIN responsibilities are to manage the
  following five departments
• 1. Dining Room
• 2. Beverages.
• 3. Kitchen
• 4. Banquets
• 5. Room service

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Possible Future Career Paths of a Food and
Beverage Director.  

• Director of Sales and Marketing
• General Manager
• Example of a Food and Beverage Director
• http//www.youtube.com/watch?v2tlA2tNbOj0
• Take Notes as you watch this

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Cateringhttp//www.youtube.com/watch?vFu7xEmV_7h
4How to Prepare for Catering a Party(Take
Notes)
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What is catering

• The act of food provision in a professional
  capacity, typically at social events.
• It is providing with what is needed or required.
• Caterers, which are either independent vendors or
  individuals within a particular department of a
  facility (such as a hotel, restaurant,
  institution, venue, etc.).

• To provide food or entertainment
• Catering usually provides for a full range of
  events, including business meetings, conferences,
  exhibitions, special events, weddings, and other
  social occasions.

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Catering Room Set Up

• http//www.youtube.com/watch?v4DBi56IAb34
• Take Notes.

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YOU DO 3Answer the following questions

• What are the components to a catering room setup?
• What are the responsibilities of a Food and
  Beverage Director
• Write a 2 paragraph summary of the video that you
  just watched. How to Prepare for Catering a Party
• Log onto this site and give a FULL description of
  a catering manager
• http//www.prospects.ac.uk/catering_manager_job_de
  scription.htm

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Banquets
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What are banquets???

• A ceremonious public dinner, especially one
  honoring a person, benefiting a charity, etc.
• A banquet dinner is available in buffet-style or
  table service.

• A banquet dinner consists of several different
  things working together to make the occasion an
  enjoyable one for all of the guests and staff.

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Setting up a Buffet

• You will watch and take notes. We will only watch
  portions of this documentary so take good notes

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How are banquets booked????

• Banquet Food served in honor of a special
  occasion.
• A Banquet is typically booked through the
  sales/marketing department
• Convention A large meeting, usually sponsored
  by a group for its members.
• Client Banquet customers.
• Banquet event order Written record of all the
  decisions that have been made about what the
  client wants during the banquet.
• Conference Rooms small event are normally held
  in conference rooms at hotels or convention
  centers.

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responsibilities of each member of the Banquet
Staff

• Banquet Manager Responsible for making sure
  that all aspects of each banquet run smoothly.
  The banquet manager will also hire and schedule
  workers. Takes care of the details so the client
  does not worry.
• Banquet Chef Responsible for feeding all large
  groups in the hotel. Prepare any showpieces
  such as ice sculptures.
• Banquet Servers Serving food and beverages
  during the banquet. Servers also make sure the
  banquet tables are set correctly. It is very
  important that each event is staffed properly
  with servers according to their expected amount
  of guest.

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responsibilities of each member of the Banquet
Staff(cont)
Banquet Setup Staff Moving and arranging
the room dividers, tables, and chairs. Audiovisual
Staff Make sure all equipment such as
projection screens, overhead projectors,
microphones, and music equipment. Sales and
Catering The person responsible for booking
services like wedding, banquets, conference rooms
at hotels. Sales Event Order An imperative
communication tool used between a hotels
catering manager and the banquet manager.
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Four styles of Banquet Service

• 1. Standing Buffet Standing buffets are
  designed so that people will socialize. Finger
  Foods are usually served. Cheese and Crackers,
  vegetables and dip, or cocktail hot dogs.
• Creating a Buffet table in a snap
• http//www.youtube.com/watch?vqyYmDMm299k
• 2. Passed-Items Function Type of standing
  buffet. Instead of food on buffet tables,
  servers walk around the room with food and
  beverages on trays.
• Proper way to carry trays
• http//www.youtube.com/watch?vMGsRG7Rfr18
• 3. Seated Buffet Tables are set and guest are
  assigned a table or choose where to sit. Guests
  will go to the buffet table and then return to
  seat. The cost for these are usually less than
  other buffets.
• 4. Seated Banquet Tables are set and guests
  are assigned a table or choose where to sit.
  Servers will serve all parts of the meal.
• 5. Single Event Banquet - These generally serve
  for one purpose only (one event/occasion).

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2.03 Identify the different aspects of lodging
food and beverage departments

• Station The location in the room where food or
  beverage is available.
• Function Another term for a special event.
• Skirting Table linen placed around buffet
  tables to hide the table legs.
• http//www.youtube.com/watch?v0STadCAkg2Y
• Why is this an important factor of an event?
• Break down Clear dishes, food, clean tables and
  chairs, put away all furniture and equipment, and
  clean the floor. This normally happens at the
  conclusion of a meeting/event and is performed by
  the banquet staff.

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functions of the Room Service Department

• What is room service?
• http//www.youtube.com/watch?vZ7qJ-Z2uScc
• Room Service Manager Supervises all room
  service operations.
• Room Service The delivery of food and beverages
  to guests in their hotel rooms.
• 24 Hour Service
• Limited Service Only during certain hours
• Doorknob Menu
• Meals delivered by room service staff
• Meals delivered on Fancy Carts
• Do you think room service will eventually be a
  thing of the past?
• http//www.youtube.com/watch?vYOqVU4U9rIg

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Describe the role of the bartender and servers in
monitoring alcohol consumption

• Beverage Manager Oversees the hotels front
  bars, service bars, special-purpose bars, room
  service beverage deliveries, hospitality suite
  bars, and mini bars.
• Bar Place that serves alcoholic beverages, as
  well as nonalcoholic beverages
• Front Bar One or more bartenders
• Service Bar Serve public face to face
• Special Purpose Bar Both front bar and service
  bars can be considered, special purpose bars.
  These are bars usually portable bars set up in a
  ball room for a specific purpose.
• Hospitality Suite Special room in hotel to
  serve groups
• Mini bar Stocked with snacks and beverages
• Bartender Alcoholic Production
• Beverage Server Takes orders for beverages,
  then gives the orders to the bartender
• Bar Rack Makes sure the bar is stocked with
  liquor, ice, glassware, and supplies.

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Pampa Brazilian Steakhouse on The OpenerOpening
a Passed-Items Function BuffetWhat it takes
to succeed in the business

• http//www.youtube.com/watch?vPEygL8ImHgk

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YOU DO 3

• Chapter 7 DO NOT TEAR THE PAGES FROM THE BOOK,
  WRITE ON YOUR OWN PAPER
• (start on page 59-68) in you Hospitality Services
  Food Lodging Workbook

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YOU DO 4

• Chapter 8 DO NOT TEAR THE PAGES FROM THE BOOK,
  WRITE ON YOUR OWN PAPER
• (start on page 69-78) in you Hospitality Services
  Food Lodging Workbook

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Make sure that youve turned in the following

• Notes taken in class and on your own

• All You Dos including your book work.

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THE END

• Any Questions???????

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Examples of unusual request for
banquets/receptions/catering events

• http//www.imdb.com/video/hulu/vi4014186009/
• http//www.imdb.com/video/hulu/vi396402969/

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THE BIG PICTURE

1. Choose a banquet facility include visual layout
   of the facility and end set-up
2. Style of Banquet/buffet - Standing Buffet ,
   Passed-Items Function , Seated Buffet , Seated
   Banquet , Single Event Banquet
3. Choose a Caterer/Chef (list the name of the
   catering service/chef-whos providing the meal)
4. Choose an Event Coordinator (include set up,
   clean up-theme decorations) although you are
   putting it together research and find a cater in
   the general area of the facility where you event
   will be held.
5. You must have invitations for the event thank
   you cards
6. Compose a promotional video with music
7. Make a powerpoint with the particulars to present
   o the class (include questions 1-6)