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HMGT 1101 / Section D500
Professor John Richard Akana
jakana@citytech.cuny.eduMeta
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Chapter 4 about Food and Beverage operations. The director of food and beverage reports to the general manager. There have many skills needed by a food and beverage director, one of this is that exceeding guests’ expectations in food and beverage offerings and service. A hotel kitchen is under the charge of the executive chef, and some are called kitchen managers. In addition, there are several kinds bars in a large hotel: Restaurant bar, Service bar, Pool bars, and
Minibars,etc. Moreover, in Catering Department, the director of catering (DOC) reports to the food and beverage director, and is responsible for selling, servicing, catering, banquets, meetings, and exhibitions. Guests are increasingly aware of the importance of sustainable operations of a food and beverage.
Chapter 5 is about Beverages. There are many different kinds of wine. The wine is fermented juice of grapes. Also, it talked about the history of wine, how to making the wine, matching wine with food, how to read a wine label. It said a glass of wine may be beneficial to your health. After that, it talked about the beer, that Beer is a generic term for a variety of mash-based, yeast-fermented brewed malted beverages that have an alcohol content mostly between 3.8 and 8 percent. Final, the nightclub is a popular place to go to get away from the stresses of everyday life for a long time.
Chapter 4 is about the F&B section. This section is responsible for banquet, room service, restaurant, catering, lounges, bars, etc. The f&b director has to have the following skills: Leadership, financial strategic skills(cost control & budgeting), previous in depth work experience of the front of the house, ability to identify trends, and superior customer service skills to exceed guests expectations. He/she has overall responsibility of associates in this dept.,-beverage, catering, restaurants, room service managers, sales associates, cooks& chefs, and servers. Food cost & labor cost ratios are important in controlling costs. The Capture Rate helps forecast expected guests by taking into consideration the #of house count and type of guests. Beverages create a higher profit % than food items. Bar efficiency is calculated by dividing the pour cost by the cost percentage. An important factor in catering event orders to always keep into account is the guaranteed number policy. The responsibilities of the catering director and service manager, catering coordinator, restaurant manager, bar manager and chief steward are outlined for us. Sustainability in the f&b section occurs when operators save water and electricity, recycle, and purchase local produce. Some trends in f&b are the use of themes, standardized menus, low fat & low carb items, branded restaurants, and the use of technology to enhance guest services and control costs.
Chapter 5. Wines are basically a fermented juice of grapes and is classified into 4 categories; light wines, sparkling wines, fortified wines, aromatic wines. Light wines include red, white and rose wines. Champagne is a sparkling wine and orinates from France. Fortified wines have an extra alcohol contents and are sweeter, in here falls Sherries, ports, Madeiras and Marsalas wines. Aromatic wines are sweet and dry and are flavored with herbs, flowers, roots and barks. The history of wine is dated/recorded to be about 7,000 years back. Wine making includes 6 steps; Crushing, fermenting, racking, maturing, filtering, and bottling. White wines are served with poultry, fish and eggs. red wines with red meats, sparkling wines with any course, and sweet wines with any plates that are not to sweet as well. The major regions that produce wines in Europe are France, Italy, Germany, Spain and Portugal. In America it is California, Napa and Sonoma, New York, Oregon and Washington, and also Canada, Australia, South America and South Africa. Sustainability in wine making occurs when friendly methods are used that involve no chemicals or pesticides. Then we are introduced to beer and its definition that it is a brewed and fermented beverage made from malted barley & other starchy cereals and flavored with hops. It usually has an alcoholic content of 3.8%-8%. Beer includes lagers, ales, stouts, and pilsners. The brewing process is outlined and explained to us which ends with the brew being aged for a few days before being barreled or pasteurized. The USDA established the National Organic Program in 1997 for sustainability. Then we are introduced to Spirits which is a liquid that has been fermented and distilled. Spirits can be consumed straight on its own or mixed into water, juice, soda or cocktail mixes. Whiskies are a type of spirit with it originating from Scotland and Ireland centuries ago. White Spirits include Gin, Rum, Tequila, Vodka. Other spirits include Brandy, Cognac, Cocktails. Bar setup, inventory control, beverage management technology and personal procedure are important factors in bar operations. Bars can be found in restaurants, nightclubs, brewpubs and sport bars. Establishments and bars serving alcoholic drinks have to abide laws and are held liable if they serve a minor, or a person who is intoxicated. Some trends in the beverage sector include the comeback of cocktails, microbreweries, increase of the consumption of energy drinks, wine consumption, and increase in the popularity of coffee houses and consumption of coffee.
Chapter 4 deals with food and beverage management. The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation of the kitchen, restaurant and lounges. There are many skills needed by a food and beverage director. A hotel kitchen is under the change of the executive chef or kitchen managers. Labour cost is measured by dividing the cost of labour by food sales. Restaurant managers has many responsibilities including hiring, training, developing employees and much more. The profit percentage on beverages is higher than it is on food items making bars an important revenue source. Bar efficiency is measured by the cost percentage. In large hotel there are several kinds of bars namely lobby, restuarant, service, pool, rum, night, sports, casinos and catering and banquet bar. Catering includes a variety of occasions when people may eat at varying times. Banquets refer to groups of people who eat together at one time and in one place. The direction of catering reports to the food and beverage direction and is responsible for selling, servicing, catering, banquets, meetings and exhibitions. Chapter 5 tells us about wine, it is fermented juice of grapes. There are many types of wine namely light beverage wines, sparkling wines, fortified wines and aromatic wines. Wine making includes crushing, fermenting, racking, maturing, filtering and bottling. The very first records about wine making date back about 7000 years ago. The most important wine making grape variety is the vitis vimbera. A glass of wine may be beneficial to your health. Champagne is a sparkling wine and originated from France. Beer is a brewed and fermented beverage made from malted barley and starchy cereals and flavored with hops. The brewery process begins with water. Some spirits are gin, rum, tequila, vodka. Whiskies are a type of spirit which originated from Scotland and Ireland. The first cocktails originated in England. Cocktails are made by mixing two or more ingredients resulting in a blend that is pleasant to the palate. Non alcoholic beverage includes non alcoholic beer and wine, coffee, tea, soft drinks, juices and bottled water. In restaurant the bar is often used as a holding area to allow guests to enjoy a cocktail before dinner. The bar is liable if they serve a minor and if they serve a person who is intoxicated. Bar set up inventory control, beverage management technology and personal procedure are important factors in bar operations. Bars can be found in restaurants, night clubs, brew pubs and sport bars.
chapter 4 begins by talking about the skills that are needed in order to manage food & beverages. It proceeds to explaining the positions in the kitchen of a restaurant and then explains the responsibilities of a restaurant manager. As we move onto bars we find out that the percentage of drinks is higher than foods and the responsibilities of bar managers in several different bars. The chapter then moves on to the catering department and the abilities a catering director must be able to perform while on duty. The catering event order is a function used by businesses to ensure that an event goes as planned for the satisfaction of the customer, along with that you have the multiple people who play a part in making the customers dream become true such as the coordinator and the catering service manager.
Chapter 5 goes into different beverages for example all the different types of wine from light to fortified wines. You learn that light wines are named after the different type of grape variety. Sparkling wines go through a fermentation period called methode champenoise, and that champagne only comes from the champagne region in France. The history of making wine is about 7,000 years old all starting with the Greeks getting vines from the Egyptians and later the Romans. Making wine consists of 6 steps that seem easy. It later moves on to listing which wines wines go with which foods and pairing them together. It also states the regions that are major in wine growing. It explains the health benefits that come from wine. The chapter then moves on to beer and the brewing process that goes along with making it. Next is spirits and whiskies and the history of cocktails. Towards the ending non alcoholic beverages are listed. Ending with the reasoning of coffee shops, bars, pubs and nightclubs and the different trends that are arising.
Food and Beverage is the Topic in Chapter 4. We learn about the Food and Beverage manager who reports to the general manager who is responsible for the quality of kitchen, restaurant and lounges. To be a Food and Beverage manager/director a person must be able to identify trends, be a natural leader and know how to budget amongst other qualities. In the kitchen area there is an Executive Chef who is is fully in charge and then there’s the kitchen manager. Restaurant Manager look after the restaurant in whole. They take care of hiring, training, marketing and exceeding customer expectations. Other sections of the restaurant may include the bar, Stewarding, Catering department and In room dining.
Chapter 5 touches in Beverages, staring off with wines. Wines are fermented grapes that can be classified several different ways. A few of these classifications are light beverage wines coming in white, rose and red, Sparking wines like champagne and Fortified & Aromatic wines like Sherry and Vermouths. In the history of wines it was created about 7,000 years ago. Making wines goes through the process of crushing, fermenting, racking, maturing, filtering, and bottling. Wines are also paired well with specific foods such as white wines with poultry, fish and eggs and red wines with red meat.There are also types of alcohol like white spirits, whiskies and cocktails. Along with that there are non-alcoholic beverages that include water, coffee, tea and juices.
Chapter 4, food and beverage operations. The director of F&B reports to the general manager but is responsible for the restaurants and room service department, also the kitchen, banquet, and lounge departments along with a few others. In small operations the head of the kitchen is called chef, in larger establishments, executive chef. The executive chefs are also considered the kitchen managers. The kitchen labor cost are measured by the amount of covers one person can handle in one hour. Food cost percentage, divide the food cost by the food sales. The restaurants manager have a few responsibilities such as creating and presenting forecast and budgets to the F&B director, hiring and training employees etc. Bars are also apart of the food and beverage world. The percentage on beverages is higher than it is on food. The bar manager must have extensive knowledge on all of the items that would be providing, preparing wine list, and maintaing cost control. Bar efficiency is measured by power/cost percentage. Divide the cost of depleted inventory by sales over a period of time to determine the pour cost. All employees of the hospitality field must stay on trend to ensure that they are keeping up with all things that are changing so that all customers and consumers will be satisfied with what ever services are being received. Whether your at a restaurant having dinner, a drink at a bar, hiring a cater etc.
Chapter 5 is all about beverages. The different types and the process of creating each. Wine, made in 6 steps , crushing, fermenting, racking, maturing, filtering and bottling. There are many different types of wine such as white, aperitifs, sherry, champagne. The first records of wine date back to more than 7,000 years ago. This chapter also gives a description on how to pair different wines with food and the regions of the world that produce the most wine. Next there is beer. A brewed and fermented beverage made from barley and other starchy cereals flavored with hops. The brewing process is an long an extensive one. Spirits are another type of beverage, meant to be consumed before or after meals, a liquid that has been demented and distilled. There is also whiskies. Gin, tequilas, cognac etc. They are all considered spirits but they each have different ways of preparation.
Chapter 4 is about Food and Beverage Operations. Everything that happens in foods or beverage, even when being reported to their directors, will also need to report to the general manager as well. There are many skills needed to operate as the director of food and beverage such as exceeding guests’ expectations in offerings and services, leadership, identifying trends, budgeting and many other factors to take place into this consideration as well. Having a clean kitchen and back side of the house is also a very important step for any operations to go well. Sustainable food and beverage operations is another way that leads to a healthier workplace.
Chapter 5 is all about Beverages. Wine is fermented juice of grapes. There are different types of wine but one sort of wine is really popular when used with foods. Whether it would be cooking with foods and wine or just eating foods with wine; either one is quite popular nowadays. Beer is a brewed and fermented beverage made from malted barley and other starchy cereals and flavored with hops. There are spirits and cocktails as well along with non-alcoholic beverages. Most coffee shops and bars sells mainly only beverages. Concerning about laws, a bar is liable if they serve a minor, serve a person who is intoxicated and/or if there were any injuries caused by these intoxicated customers.
Explained in Chapter 4 and 5 are the skills you need and the types of beverages for the Food and Beverage. All reports go to the General Manager, which is responsible for the establishment and room service departments. This includes the kitchen, banquet, and lounge room with many more places. The head of the kitchen is the chef. The kitchen labor cost are measured on how much one can do in the hour. Food-cost percentage is when you divide the food cost by the sales. A restuarant manager creates and presents forecast and budget to the Food and Beverage Director, like hiring and training employee as well. Everyone in the department has to stay on tack so the establishment can succeed. If anything changes they have to adapt so the customer can be happy, after all that is what quality management is all about. The types beverages that is used are Wine and Beer. Wine is fremented juice of grapes and some taste tremendous with food. You can also use wine to cook the dishes which many restauruants do. Beer is brewed and a fremented beverage made from malted barley, and other starchy cereals flavored with hops for a good taste. Spirits and cock tails go with non-alcholic bevarages. Most coffee shops and bars have an arouma because of how strong the drink is. There are many uses and ingredients for bevarages in the world.
Chapter 4 discusses Food & Beverage and it’s operations. The skills necessary to be a food & beverage director at leadership, cost control, identifying trends, budgeting, finding and maintaining outstanding employees, motivation and training. Some executive chefs are also known as kitchen managers. food cost percentage is expressed by dividing the food cost by food sales. restaurant managers are mainly responsible for exceeding guest service expectations, in-room dining, minibars or the cocktail lounge, hiring training and developing employees, coffee service, setting and maintaining quality standards, banquets and marketing. the responsibilities of the bar manager consist of preparing the wine list, proper service of wine, overseeing the staff, assisting guests with their wine selection, maintaining cost control. In a large hotel there are different bars such as catering and banquet bar, lobby bars, casino bars, restaurant bars, sports bars, service bars, night clubs, pool bars, and mini bars. responsibilities of the chief steward are forecasting labor and cleaning supply necessities, cleanliness of backhouse, pest control, cleanliness of glassware, china and cutlery, sanitation, maintain strict inventory control and monthly stock check, inventory of chemical stock and maintenance of dishwashing machines. its mandatory for the director of catering to lead a team of employees, set service standards, make up department goals and objectives, set individual and department sales and costs budgets. the catering coordinator manages the office and controlling the function diary and operates web-enabled technology tools, such as Newmarket international’s Delphi system. Some of the duties of the catering service manager are adhering to all hotel policies and procedures, directing the service of all functions, making out client bills immediately after the function, checking last minute details, supervising the catering house people, checking last minute details, and checking that the client is satisfied. Most of the time, the larger the hotel and higher the room rate, the more likely they offer room service. Challenges include having well trained and competent employees, delivering orders on time especially breakfast, avoiding complaints of excessive charges and making room service profitable/ forecasting demand. practicing sustainable food and beverage operations can and does lead to a better bottom line. Trends include hotels opting not to offer food and beverage outlets, standardized menus, making outlets more casual and utilizing themes for a restaurant.
Chapter 5 discusses beverages and the different types of beverages and their role in the hospitality department. Wine is a fermented juice of grapes and can be classified in several ways, such as light beverage wines, sparkling wines, fortified wines and aromatic wines. Light beverage wines consist of white, rose or red table wines that are “still”, meaning they don’t contain any carbonation. Sparkling wines consist of sparkling white wine, champagne, and sparkling rose wine. Fortified wines consist of ports, sherries, marsalas, and madeiras; containing brandy or wine alcohol added for extra alcohol content and are also sweeter than normal wines. Aromatic wines consist of flavors with herbs, flowers, barks, or roots and may also be dry or sweet. The very first records of winemaking date back about 7,000 years; the Greeks received the wine from the Egyptians and later the Romans contributed to the popularization of wine in Europe. Wine is made within 6 steps: Crushing fermenting, racking, maturing, filtering, and bottling. The heavier the food, the heavier the wine. When a dish is cooked with a specific wine, it’s best served with that wine. Wines are typically labelled by their varietal grape and include the name of the region in the US. A glass of wine may be beneficial to your health. Beer is a fermented and brewed beverage made from malted barley and other starchy cereals and flavored with hops. Spirits are liquids that have been fermented and distilled and are usually consumed before or after a meal. Whiskey is a generic name for the spirit first distilled in Scotland and Ireland centuries ago, and is made from a fermented mash of grain to which malt, in the form of barley is added. White spirits consist of gin, vodka, rum, and tequila, while other spirits consist of cocktails, brandy, and cognac. Cocktails are made by mixing two or more ingredients resulting in a blend that is pleasant to the palate and can stimulate the appetite or provide the perfect conclusion to a fine meal. Overall consumption of alcohol beverages has decreased over the years, with spirits declining the most. In restaurants, the bar is often utilized as a holding area to allow guests to enjoy a cocktail or aperitif before dinner. Nightclubs are popular places to go to get away from the stresses of everyday life for a long time. The combination of brewery and pub or restaurant that brews its own fresh beer on-site to meet the standard taste of local consumers and is produces a wide variety of lagers, ales and other beers. Coffee shops were originally invented based on the model of Italian bars. Some states have reverted back to the eighteenth-century common law which removes liability from vendors except in cases involving minors. Some of the trends include designer bottled water, an increase in beverages to attract more female participation, the comeback of cocktails, increase in coffeehouses and coffee intake, microbreweries, and more wine consumption.
Wine, juice of fermented grapes have many different classifications, light beverage wines, sparking wines, fortified wines, aromatic wines . People have been making wine around 7000 years ago. The Egyptians gave the Greeks vine that the Greeks later spread to most of Europe.the most prized grape for wine making is the vitis vinfera. There are six steps in making wine, crushing, fermenting,racking, maturing ,filtering, and bottling. Red wine matches with red meat, and white wine matches with white meat ,and sparking can be match with almost everything. Wine can be beneficial to your health. Beer on the other hand is made with malts, oats, and or hops. Beer covers lager, ale, stout, and Pilsner. Whiskey originated from Scotland and is is made with grains ,malts, and barly. Other white spirits includes gin, rum, tequila,and vodka.
In Chapter 4 we get a break down of Food and Beverage operations. In charged of the management is the Director of Food and Beverage which is responsible different departments such as kitchen, restaurants, bars, catering, room service, lounges, banquets, stewarding etc. To be an Director of Food and Beverage you would need skills such as leadership, motivation, front-of-the-house knowledge, training, cost control and other important abilities that help make a successful operation to report to the general manager. Some managers under the Food and Beverage Director would be the Kitchen manager also can be known as an executive chef. They contribute to the determine cost control and labor cost, which is expressed as food cost percentage and labor cost percentage. This is important because for kitchen managers are responsible for having trained employees, setting and maintaining quality standards and presenting weekly, monthly, and annual forecast and budgets for the food and beverage director. Also, bar managers who responsible for preparing wine list, maintaining cost control which is determined by pour/cost percentage, being knowledgeable on beers and liquors, and making sure bars follow protocols. This is important because bars make a large source of revenue because beverage profits exceed food items. Some other managers being chief stewards, catering, and banquets.
In Chapter 5 goes in depth of the different beverages that would serve in an assortment of places such as individually owned bars, restaurant and hotel bars, nightclubs, pubs, brewery, sport bars, coffee shops, etc. Some are being wine which is fermented juice of grapes. Wines are classified in several ways light beverage wine (white, rose, red), sparkling wine which could be champagne, and champagne by law can only come the champagne region in France. Fortified wines which have brandy or wine alcohol added for extra alcohol content and aromatic wines which are flavored with herbs, roots, flowers or bark. It’s important to know which wine goes best with what food. Some other alcohol beverages being beer, spirits (which vary from gin, rums, tequila, vodka, brandy, cognac), whiskies, and cocktails. Also non-alcoholic beverages such as coffee, tea, juices, and waters.
Chapter four discusses and explains the food and beverage operations in the hospitality industry. The food and beverage operations is usually lead by the director who has a responsibility to maximize their revenue by training and managing their staff to provide the best service for their guests. Directors, managers, and chefs also assist in trying to generate revenue through calculating and controlling costs throughout their operations. The food and beverage operations try to increase their revenue through beverages as they discuss in chapter five. Beverages such as wine, beer, spirits, whiskies, and non-alcoholic beverages are some of the options that guests are given when at a restaurant or hotel bar. These beverages also are ordered alongside many food and appetizer dishes. Wine in particular are paired with the dishes ordered. This is one example how the beverages assist in generating additional revenue.
Chapter 4 speaks on who is director of too is and and for the efficient and affective of the kitchen, restaurants. And lounges. It speaks on the skills needed to be a food director and what will be needed. Leadership,identifying trends and finding motivation and budget control just to name a few. Some chefs are called executive chefs…some are called kitchen chefs depending on small the place/restaurant is. This chapter teaches you about having enough of any product you need in the kitchen. It speak on the changes that might accour . it also speaks on the catering process and all its ups and down with people not lieking the food.
Chapter 5 this chapter discusses wines and the classifications of each. Also how they are clasiffied. The rose red and white are still considered light wines. Wine has many reason to be celebrated and its always at an acassion. The very first record of when wine was made was 7000 years ago. Labeling there wine goes from county to coutry. It was said that a glance of wine should be given because it a fancy job. They spoke about the different brewing s and the different taste of it. Ultimately, the chapter speaks on wine and the different ways of brewing them. The taste how they have to be. How these wines are brought into the restaurant and not only that the wine should always go well with the food. Unless its bar lounge. The chapter gives you ideas of what kind of drink goes for each restaurant…that serves a certain type of meal. .example: Gin, vodka, brandy,run ,taquilla. It also speak on cost of having a bar/long and obtaining a liqoir license. Its much harder then we think. Having a bar or lounge isn’t easy , but if you enjoy being around people , and have cost control and the correct management. Everything is possible!
Chapter 4 talks about Food and Beverage Operations. There are many skills which are needed to manage food and beverages. Some of those skills include good leadership, strategic financial skills, prior experience, the ability to identify trends and being able to satisfy the customers. The Food and Beverage manager is in charge of organizing banquets, restaurants, catering, lounges, and bars. The importance of beverages is that they yield more a higher profit percentage than they do with foods. The efficiency is calculated by dividing the pour cost by the cost percentage. In many larger scaled establishments they have many several types of bars such as lobby, restaurant, service, pool, rum, etc.
Chapter 5 is about the different types of beverages. Some of the most common types of beverages are wine, champagne, whisky, cocktails, vodka, etc. Wine making started around 7000 years ago. Wine is made up fermented juice of grapes. Wine comes in different types such as light beverage, sparkling, fortified, and aromatic. Champagne is a sparkling wine which originated from France. Beer is another common beverage which made from brewed and fermented malted barley and starchy cereal. Alongside with the many alcoholic beverages there are also non alcoholic beverages such as non alcoholic beer and wine, coffee, tea, juices, and water. Everything is usually served at the bar which allows them to control their inventory.
Chapter 4 talks about operations in food and beverage. Who reports to whom and all the departments within food and beverage. There are many skills needed to successfully direct F & B operations. You need to be organized, flexible and prepared for any and all outcomes. One of the never ending issues withing the kitchen is controlling costs. Waste costs, food costs, employment costs and the list goes on. The operations is usually lead by the director who has a responsible fort proper training and managing of the staff to provide the best service for their guests. Directors, managers, and chefs also assist in keeping costs down. All employees of the hospitality field has a duty to stay in the know, hospitality changes with the times and seasons so that all customers and consumers will be satisfied with what ever services are being received.
Chapter 5 talks about types of beverages typically served in establishments and how they are made. Like wine for example it is just fermented grapes that is juiced, they’re are many varieties and types of grapes giving you many variety and types of wines. People enjoy wine and food so much they are often matched and enjoyed together. For Poultry, fish and egg meals people have found that it is best paired with White Wine. For red meats it has been paired with Red Wines, for the in between-ers who likes the same wine with all courses Sparking Wine is preferred. The heavier the food the heavier the wine.
Beer is brewed and fermented barley. Just like wine is is enjoyed everywhere and can be paired with the same foods as wine. There are many varieties of beer such as Ale, Stouts, Pilsner and Lager.
Spirits are often served wherever wine and beer are served. Spirits range from Gin, Rum, Tequila, Vodka, Brandy, Cognac, Cocktails and even non-alcoholic drinks. Wherever you see a bar or sports bar, restaurant, nightclub, brewpubs, or microbreweries you are guaranteed to have alcoholic beverages being served. Anyone can have alcoholic beverage over the age of 21 that has an identification to prove it. Bars and restaurants can loose their license if they serve a minor or someone that is already intoxicated.