Maria Claris S. Pineda
HMGT 1101 – E507
Chapter 4 and 5 Summary
The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation of the following departments: kitchen, catering, banquet, restaurants, room service, minibars, lounges, bars, and stewarding. An executive chef is in charge of the hotel kitchen. Some executive chefs are called kitchen managers. Financial results are generally expressed in ratios, such as food cost percentage and labor cost percentage. Capture rate is the number and type of hotel guest. The profit percentage on beverages is higher than it is food items, making bars an important revenue source. Bar efficiency is measured by the pour/cost percentage. Catering includes a variety of occasions when people may eat at varying times. Banquets: refers to groups of people who eat together at one time and in one place. Catering event order is also called banquet event order. The catering event order also mentions the guaranteed-number policy, which is the number of guests in the hotel will prepare to serve and will change accordingly. Manages the office and controlling the function diary. Practicing sustainable food and beverage operations can and does lead to a better bottom line. When operators save water and electricity, recycle, and purchase local produce, they help lessen the footprint at of the operation. Guests are increasingly aware of the importance of sustainable operations of a food.
Wine is fermented juice of grapes, and it can be classified in several ways. Light beverage wines are white, red, or rose table wines; they are still, which means there is no carbonation. Sparkling wines consists of champagne, sparkling white wine, and sparkling rose wine. Champagne goes through another fermentation inside the bottle itself, which is called methode champenoise. Champagne, by law, only comes from the champagne region of france. Fortified wines have brandy or wine alcohol mixed in for extra alcohol content, and they are sweeter than regular wines. Aromatic wines are flavored with herbs, roots, flowers, or barks; and they can be sweet or dry. The greeks received the vine from egyptians, and romans popularized wine in Europe. Wine labeling varies from country to country. Beer is a brewed and fermented beverage made from malted barley and other starchy cereals and flavored with hops. The term “beer” includes lager, ale, stout, and pilsner. Spirits are liquid that has been fermented and distilled. They are served straight or neat, mixed with water, soda, juice, or cocktail mixes. Whiskies is the generic name for the spirit that is first distilled in Scotland and Ireland centuries ago. It is made from fermented mash of grain to which malt, in the form of barley, is added. White spirits are gin, rum, tequila, and vodka. Other spirits are brandy, cognac, and cocktails. Cocktails are made by mixing two or more ingredients resulting in a blend that is pleasant to the palate. Night clubs are a popular place to go to get away from stresses of everyday life for a long time. Sports bars are geared toward a more diverse base of patrons. Coffee shops were created based on the model of italian bars.
Victoria Liao
Professor John Akana
HMGT 1101
October 19,2017
The director of food and beverage reports to the general manager in an efficient and effective operation. They are responsible for making sure that everything runs smoothly in the kitchen/catering/banquet, restaurants/room service/minibars, and etc. Restaurant managers are responsible for the expectations set by the guest. They are responsible for hiring, training, and developing employees. In bars, the profit percentages are higher than the food items. Bar efficiency is measured by pour/cost percentage. The chief steward is responsible for the cleanliness of the kitchen. The director of catering reports to the food and beverage director. He/she is responsible for selling, servicing, catering, banquets, meetings, and etc.
The premium wines in the United States is named after the grape variety. Some examples are chardonnay and cabernet sauvignon. Some facts about wine is that it dates back to 7,000 years. The Greeks had received the vines from the Egyptians which then later the Romans had contributed which then made it popular for wines to be in Europe. There is wine where it is mostly produced such as Europe and America. There are different ways from labeling a wine because it varies from country to country. In the United States, wines are usually labeled by which grapes and what region it came from. In Europe, wine labels are from the region. Beer is different than wine because it is brewed and fermented from malt barley. It is also made from other starchy cereals. The term beer is generic for a variety of mashed based and yeast fermented brewed malted beverages that have an alcohol content that is between 3.8 and 8 percent.
Chris Raghubir
Chapter 4 & 5 Summary
The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation of the following departments, Kitchen, catering, banquet, Restaurants, room service, minibars, Lounges, bars, and stewarding. A hotel kitchen is under the charge of the executive chef, or chef in smaller and medium-sized properties. Some executive chefs are called kitchen managers. Controlling costs is an essential part of operations; as labor costs represent the most significant variable costs, staffing becomes an important factor. Financial results are generally expressed in ratios, such as food cost percentage and labor cost percentage. 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 pour/cost percentage. Pour cost is obtained by dividing the cost of depleted inventory by sales over a period of time. Practicing sustainable food and beverage operations can and does lead to a better bottom line. When operators save water and electricity, recycle, and purchase local produce, they help lessen the footprint of the operation.
Beverages are categorized into alcoholic and nonalcoholic beverages. Alcoholic beverages are further categorized into spirits, wines, and beer. Wine is the fermented juice of ripe grapes.
It is classified as red, white, and rose, and we distinguish between light beverage wines, sparkling wines, and aromatic wines. The six steps in making wine are crushing, fermenting, racking, maturing, filtering, and boiling. France, Germany, Italy, Spain, and Portugal are the main European wine producing areas, and California is the main American wine-producing area. Beer is a brewed and fermented beverage made from malt. Different types of beer include ale, stout, lager, and pilsner.
Spirits have a high percentage of alcohol and are served before or after a meal. Fermentation and distillation are parts of their processing. The most popular white spirits are rum, gin, vodka, and tequila. Today people have become more health conscious about consumption of alcohol; nonalcoholic beverages such as coffee, tea, soft drinks, juices, and bottled water are increasing in popularity. Beverages make up 20–30 percent of total sales in a restaurant, but managers are liable if they serve alcohol to minors.
Kaitlynn Reyes
Prof. A
Perspect In Hospitality Management
Chapter 4 and 5
In the chapter four it talks about director of food and beverage who reports to the general manager. The food and beverage is responsible for kitchen/cleaning/banquet, restaurants/room service/ mini bars, lounges/ bars/ stewarding. Some skills that are needed for director of food and beverage is leadership, training, motivation, budgeting, cost control etc. A hotel kitchen is under the charge of executive chef. Some of them are called kitchen managers. Controlling cost is an essential part of operations such as labor cost represents the most variable cost, staffing is an important factor. Labor cost benchmarks are measured by cover per person hour or how many covers one person produce/ handle in one hour. Food cost percentage is expressed by dividing the food cost by food sales. Labor is measured by dividing the cost of labor by food sales. Restaurants manager is responsible for hiring, training, and developing employees, marketing, banquets etc. Bar efficiency is measured by pour/ cost percentage. The steward department has to do all the cleaning that has to be done for example the glasses. The catering department is a huge department and they report to the food and beverage director. Sustainable food and beverage operations can help with the footprint operation.
In chapter 5 spoke about different beverages that business usually sale. Wine is fermented juice of grapes. Classified several ways light beverage wines ( white,rose, and red), Sparkling wines ( best quality is champagne), Fortified wines ( sherry, port, and madeira) Aromatic wines ( vermouths & aperitifs). White, red, and rose are light beverage wine. In the US the premium wines are named after grapes. Champagne comes from region of France. First records about wine is about 7,000 years ago. Greeks received the vine from Egyptians and later the Romans contributed to the population of wine in Europe. Six steps in wine are crushing, fermenting, racking, maturing, filtering and bottling. Red wines get their color from the fermenting. Wine can mix with food for example red can go with red meat. Some major wine growing regions are in America at California, Napa and Sonoma, Southern California, New York, Oregon and Washington. In Canada, South America, South Africa, Australia etc. Beer is brewed and fermented beverage made from malted barley and other starchy cereals and flavored with hops.
Whiskies generic name for the spirit first distilled in Scotland and Ireland centuries ago. Gin is made from juniper berries. Rum from sugarcane and molasses. Tequila from a catcus.Vodka barley, corn, wheat, rye, or potatoes. Brandy distilled from wine in a fashion similar to that of other spirits. Cognac best brandy in the world. Cocktails are mixing two or more ingredients. Started from England in the Victorian era but wasn’t popular until 1920 and 1930. Non alcoholic beverages are coffee, tea, water, and juices etc. Bars are usually often used as a holding area to allow guests to enjoy cocktails. There are also nightclubs which is a popular place to go. A bar is liable if they serve a minor and serve a person who is intoxicated. Beverages make up 20-30 percent of totals sales.
Fyaad Nazim
Chapter 4 and 5
Prof. A
All food related areas in a hotel is run by the director of food and beverage who reports to the general manager. To be the director in this field many skills is required such as exceeding guest expectation, leadership, identifying trends, keeping outstanding employees, etc. Then there’s the executive chef who is in charge of the kitchen also known as kitchen managers. The cost of labor has to do with the food cost and food sale. The more money the restaurant brings in there’s a better chance you might make a better salary. Bars are also an important revenue source where most of their income comes from beverages rather than food. There are many type of bars in a hotel such as lobby, restaurant, service, mini bars, etc. Catering can be planned at hotels where people are subjected to be seated and eat at a certain time. The director of catering also has a huge job with a lot of stress on their hands. There’s couple well catering set ups, but what’s mostly known is the theater, classroom, and horseshoe style. If catering it is good to give at least a week notice, where employees can make extra servings for extra attendance. It doesn’t get better then the food coming straight to your room, I mean who wouldn’t agree with room service. It is said that the larger the hotel the more likely it is to have room service.
What is Wine? Wine can be classified in many ways such as light beverage wine, sparkling wine, fortified wine, and Aromatic wine. Wine was first recorded like 7000 years ago and became known for by the Romans. Nowadays wine growing is worldwide produced by many countries. Wine is made in 6 steps. Although wine contains alcohol it is beneficial for your health. Then there’s beer which includes lager, ale, stout, and pilsner. The brewing process for beer begins with water mixed with grains. Spirits is another type of beverage usually consumed before or after a meal. Whiskies first founded in Scotland and Ireland centuries ago. Some spirits conclude Gin, Rum, Tequila, Vodka, and cocktails. Cocktails can give you a perfect appetite for a fine meal. While spirts been declining over the year cause productions of more non alcoholic beverages. Bars developed and contains alcohol and non alcohol beverages as people request. Unlike in hotels bars are used for a holding area as people wait or for any other needs. Then there’s nightclubs where people to release some stress, which is a risky business and require a lot of time commitment. A more family oriented type of place is sports bars or even coffee shops. Its a place known to relax as well as socialize for all aged people. Liquor is big business but is liable if they serve minors or a person who is intoxicated.
Summary of chapter 4
Moon Chen
Prof.Akanas
Chapter 4 introduced the organization of food and beverage department. The food and beverage director is responsible for the efficient and effective operation of the departments of kitchen, catering, banquet, restaurant, bars, room service etc. The executive chef is under the charge of a hotel kitchen or chef in smaller and medium size properties. The executive chef is responsible for controlling the costs including food costs percentage and labor costs in the kitchen. Restaurant managers are responsible for satisfying guests, hiring and training new employee, setting goals, and marketing, etc. The capture rate is the number of restaurant guests, and it is the key point for food operation.
The efficiency of a bar is measured by the pour/coast percentage, and the profit percentage on beverage is higher than on food items. As a bar manager, he is responsible for knowledge of beers and liquors in their service, maintaining coast control, and supervising the staff. Steward department is the support team of the kitchen, and the main responsibility of chef steward is making sure the kitchenware are clean and sanitized by controlling the inventory of chemical stock.
The catering department is responsible for all the events, such as banquets in the hotel. The director of catering is to report to the food and beverage director, who is also responsible for selling, catering, and servicing.
To ensure a successful event, the catering department has to take notes from the client, and to understand what kind of request and expectation from the clients. It is very important to confirm the number of the guest for the event, which is used for preparing food and service and to also charge correctly from the client. Room service is also a part of the food and beverage operations. Most of the large size hotel offer room service and airport hotel provide room service too, because airport hotels normally are located very far away from the city. To have a sustainable food and beverage operation, it will purchase local produce to minimize the carbon footprint.
Summary of chapter 5
Wine has about 7,000 years history. It began in Egypt, and later the Romans contributed to the popularization of wine in Europe. Wine is classified into four main categories, and they are light beverage wines, sparkling wines, fortified wines and aromatic wines. Light beverage wines are including with red, white and rose wine. Sparking wines are including with champagne, sparkling white wine and sparkling rose wine. Fortified has brandy or wine alcohol added for extra alcohol content, and they taste sweeter. Aromatic wines have herbs, roots, flowers, or barks flavored, and it taste sweet or dry.
Different kind of wine will match with different kind of food. For example, white wines are better serve with poultry, fish and egg entrees. While red wines are served with red meat. Sparkling wines can be served with any courses, and finally champagne can be served throughout a meal.
The major wine growing regions are in Europe countries and America. There is a lot of proof that states drinking wine is good for our health. Sustainable wine production is using no chemical or pesticide to produce wines. Beer is a popular drink and it has an alcohol content between 3.8 and 8 percent. The basic ingredients of beer are water, a starch source, such as malted barley able to be fermented. We can later wait for it to convert into alcohol.
There are two main contents spirits are white spirits (gin, rum, tequila and vodka) and whiskies. The other spirits are brandy, cognac and cocktail, but overall, there is a decreasing demand for alcohol, with spirits declining the most.
Yanira Vega
HMGT 1101
Prof Akana
Chapter 4/5 reviews
The hospital Industry is composed of many businesses working together to keep guests happy with their services. In these businesses they’re many sections/ departments. One of these departments is the food and beverage department. They are responsible for every aspect that deals with food. The kitchen, restaurant, room service, bar, banquet hall, this includes the purchasing of all material and/or merchandise needed to run these departments. The director of food and beverage reports directly to the GM. The kitchen is run by the executive chef. Among many of the duties and responsibility a chef has, one is to control cost.
Another important part of the hotel /restaurant business is the bar. The profits from the bar is usually higher than that of the kitchen, this makes the bar an important revenue to any business. The bar manager is responsible for ordering and properly storing the wines, wine list, cost control, knowledge of wines and beers in order to assist guest with their selections. In very large hotels there are many different kinds of bar. They have restaurant bars, pool bars, night clubs and mini bars. One common beverage served in these bars is wine. In america, California is the main wine producing state. Wine can be classified as red, white or rose. Its paired together with different kinds of meats, fish and poultry. Spirits are also a popular drink in bars.
Nicaury Espinal
HMGT 1101
Prof. A
Summary of Chapters 4 and 5
The chapter starts off by introducing Food and Beverages and its director, who reports to the General Manager. The Food and Beverage department is responsible for many things, such as the kitchen and everything that comes with it such as, catering, room service, the minibars, and regular bars. But also, they are responsible for things like, banquets, lounges, stewarding, and the restaurants of a hotel. It continues off to talk about the skills to have if you want to work at this department, which are leadership skills, training skills, motivation skills, budgeting skills, and cost control skills. It moves on to talk about who’s in charge of the kitchen and that would be the Executive Chef, but they are also referred to as Kitchen Managers. Cost Controlling is one of the most essential parts the job. Followed by Labor Cost, which is a much variable cost, as well as staffing costs. It goes on to talk about the Labor Cost benchmarks, which are measure by covers per person hour or how many covers each person can produce or handle in an hour. After this the food cost percentage formula is shown, and it works like this; to get the food cost percentage you would have to divide the cost of the foodr by the cost of the sales, and also to find the Labor you would have to divide the cost of labor by the cost of sales. Now the bar efficiency is measured by the pair and the cost percentage. After this it moves on to talk about the Manager of the Restaurant also known as the Executive Chef, now he’s in charge of hiring, training, and developing employees, Marketing, and any Banquets happening at the hotel. It goes on to tell us about the catering department and what it does and everything that it’s responsible for. After it explains how certain alcoholic beverages may be beneficial for someone’s health like wine. It also talks about how some alcoholic beverages are made and where they come from, it also mentions some non-alcoholic beverages like coffee, tea, bottled water, and juice. Wine its specifically broken down into the colors and the different ways that can be made, and the different grapes that can be used as well; where it first came from, and how it could be drunk, the heavier the food the heavier the wine.
Chapters 4 & 5 Summary
Kazuyoshi Karasudani
The Director of Food and Beverage reports to the General Manager and is responsible for the efficient and effective operation of the following departments: kitchen, catering, banquets, restaurants, room service, minibars, lounges, bars, stewarding. Exceeding guests’ expectations in food and beverage offerings and service, leadership, identifying trends and finding and keeping outstanding employees are some examples of the skills required of a Food and Beverage Director. Controlling costs is an essential part of operations, as labor costs and staffing become an important factor. Food cost percentage is expressed by dividing the food cost by food sales. Labor cost is measured by dividing the cost of labor by food sales. The profit percentage on beverages is higher than it is on food items, making bars an important revenue source. In a large hotels there are various kinds of bars such as lobby bars, restaurant bars, service bars, mini bars and more.
Wine is the fermented juice of grapes, which maybe classified several ways: light beverage wines (white, rose, and red), sparkling wine, fortified wines, and aromatic wines. The very first records about winemaking date is back about 7,000 years. The most important winemaking grape variety is the Vitis Vinifera. Wine is made in six steps: crushing, fermenting, racking, maturing, filtering, and bottling.
Beer is a brewed and fermented beverage made from malted barley and other starchy cereals and flavored with hops that have an alcohol content mostly between 3.8 and 8 percent.
Spirits are liquids that have been fermented and distilled like whisky, gin, rum, tequila, and vodka.
Robin Singh
Prof. Akana19
19 October 2017
Chapter 4 and 5
The organization of food and beverage department is one of the most important departments in the hotel. The food and beverage director is responsible for the efficient and effective operation of the departments of kitchen, catering, banquet, restaurant, bars, room service etc. The executive chef is under the charge of a hotel kitchen or chef in smaller and medium size properties. The executive chef is responsible for controlling the costs including food costs percentage and labor costs in the kitchen. Restaurant managers are responsible for satisfying guests, hiring and training new employee, setting goals, and marketing, etc. The capture rate is the number of restaurant guests, and it is the key point for food operation. In chapter 5, it talks about how wine began in Egypt, and later the Romans contributed to the popularization of wine in Europe. Wine is classified into four main categories, and they are light beverage wines, sparkling wines, fortified wines and aromatic wines. Light beverage wines are including with red, white and rose wine. Sparking wines are including with champagne, sparkling white wine and sparkling rose wine. Fortified has brandy or wine alcohol added for extra alcohol content, and they taste sweeter. Aromatic wines have herbs, roots, flowers, or barks flavored, and it taste sweet or dry.
Chapter Summary 4 and 5
The job of the food and beverage manager is a very important job, this individual must report everything to the General Manager about how operations are going. Food and beverage duties are looking over the kitchen, banquet, restaurant, bars etc. They must be on top of cost control, employees, seeing new trends. Under the director of food and beverage there is a whole break down of other staff like chefs have there sous chefs and cooks, beverage manager will have there bartenders,mixoligst, bar backs. Restaurants have restaurant managers and captains and waiters. Each have certain jobs they must achieve but the most common are please the clients and make money will keeping cost control down. But each department must train staff how to do certain things, do and donts.
Chapter 5
Beverages are such an important role in the food business. Starting off with Wines. Wine in a high scale place makes the meal just right. You got to know what type of grapes are they, from where, region, the taste. FRom there you can see what goes good with the meal. White wine goes best with poultry fish egg entree. Red wine goes with red meats. Then you have beers which there are so many to pick from, draft, bottled, IPA, ale lager.
The alcohol content is smaller 3.8-8%. Now we have spirits. Your stronger liquors whisky, gin, tequila , vodka. All are made in different areas of the world with different ingredients some whisky have corn like Canadian whisky some have agave which you find in tequila. Cocktails are drinks with 2 or more ingredients o you don’t get an over tracking taste. Like Bloody Mary, Brandy Alexander, Pink Panther etc. But beverages bring in money so these must sell
Chapter 4:
Food and beverage directors are responsible for reporting the hotel’s GM concerning the efficient and effective operation of the departments of kitchen, catering, banquet, restaurant, bars, and room service. It’s very important that every issue is reported to the general manager because he is in charge of the hotel as well as the food and beverage department. The head chef or executive chef ‘s responsibilities are to facilitate his group within’ his kitchen, stay in-charge of his or her food prices , and to make sure that the foods are most importantly safe to consume. The restaurant manager is supposed to make sure that the guests are satisfied , in terms of their meal and service .
Chapter 5:
Although , wine is about 7,000 years old ; people til’ this day drink it at many restaurants , homes , bars , clubs and etc. Wine originated in Ancient Egypt . Then the Romans made wine very popular in Europe. The process of making wine are crushing it, fermenting the grape juice, racking it, maturing it, filtering it, and lastly bottling it. The four classifications of wine are light beverage, ,fortified wines ,sparkling wines and aromatic wines.