Course Information
HMGT 1101 / Section D420
Professor John Richard Akana
jakana@citytech.cuny.eduMeta
New York Times-
Recent Posts
Recent Comments
- Emani on 36 Hours (due 12/9)
- Herntz Charles on Industry Profile Essay Submission
- Herntz Charles on Industry Profile Essay (due 10/21)
- Emani on 36 Hours (due 12/9)
- raymond on 36Hours
Archives
Categories
In food and beverage, the most important task beside cooking is controlling the cost of everything in the business operation. This job often falls into the hand of the kitchen manager or executive chef. They are in charge of controlling not just food costs, but also labor, cleaning and sanitation equipment costs and rent and utilities. Restaurant managers have the responsibility of keeping everything in a way that maintains customer satisfaction and training new employees. Another important position in a food operation is the chief steward, who makes sure there is always the necessary cleaning supplies, food, utensils, plates, and pest control in the facility and that they are being held properly. Other significant operations in food and beverage are catering and hotel room service, though the latter is beginning to be less favorable in today’s hotel industry due to the high cost of operation. But one of the most profitable operations is in beverage, particularly with bars. Most hotels favor keeping bars and beverage operations over full restaurants because they attract more guests and customers. However, operations serving alcoholic beverages are risky.
Chapter 4+5 summary.
When owning a restaurant or any kind of food industry, there must be a director of food and beverage. They are responsible for kitchen/ catering/ banquet , minibars, lounges and other important areas. Besides that it does have responsibility such as exceeding guests expectations, training other staff, budgeting and having a detailed working g knowledge of the front of the house operations. Besides a director of food and beverage, there’s always different important roles such as restaurant managers. Theyre also in charge for exceeding guests expectations, marketing, coffee service. A great way to make major profit is owning and operating a bar. The profit percentage on beveyis much higher than food items. Making a huge profit is amazing but owning a bar has a huge responsibility. All beverage service staff should receive training in responsible alcoholic beverage service. In chapter 5, different beverages are spoken about; especially about wine. Wines are classified in different in ways. There’s light beverage wine, sparkling wines, fortifies wines, aromatic wines. Each one is identified differently. One of things that caught my attention was how wine should used when consuming food. When consuming poultry, fish and eggs entrees; white wine should be used. Sweet wines should be served with foods that are not too sweet. When a dish is cooked with wine it is best served with that exact wine. It’s statistically shown that drinking wine is good for you. The French eat 30% more fat than Americans , and some how they get fewer heart attacks. When wines are being made, no chemicals or pesticides are being used. Maybe that’s why the French live longer and healthier lives.
Roberto Thompson
Chapter 4+5
Food and beverage operations in restaurant is very important. The director of food and beverage manager should always report to the general manager, and is responsible for kitchen/catering/banquet, restaurant/room services/minibars, lounges/bars/stewarding. To take on the role as a food director, one most master certain skills. In chapter 5, we discuss beverages. This includes wines. The very first records about wine making date back to 7,000 years ago. Wine is fermented juice of grapes. There are different stages/volume of wines. These are light beverage wines, sparkling wines, fortified wines, and aromatic wines. Wine is made in six steps crushing, fermenting, racking, maturing, filtering, and bottling. In the U.S. wines are typically labeled by their varietal grape and include the name of the region. One information that caught my attention is that, in order to know if a product is organic, it must have a label stamped as USDA.
Food and Beverage Operations,
A director of food and beverage who must report to the general manager is responsible to operate 9 departments such as the kitchen, room service, lounges, etc. A director of food and beverage must have skills such as leadership, cost control, budgeting, etc. A executive chef who is responsible for a hotel kitchen is also referred to as a kitchen manager. He / she is in charge of maintaining finances such as food cost percentage and labor cost percentage. Likewise, a restaurant manager is responsible for hiring and training employees, marketing, and presenting forecasts and budgets. The term “capture rate” is used when estimating the expected number of guests for meals. There are about 9 kinds of bars, a lobby bar, restaurant bar, pool bar, etc. In the stewarding department, a chief steward is responsible for the cleanliness, maintenance, sanitation of back of house, etc. A catering director is responsible for selling, leading, setting budgets, etc. A few challenges in the room service department are to deliver orders on time and avoiding complaints. A bar manager is responsible for supervising, preparing, maintaining wines, etc. Wine is made of grapes and are classified as either light, sparkling, fortified and aromatic. It takes about 6 steps to make wine which includes crushing, fermenting, racking, maturing, filtering and bottling. Major regions such as Europe, Italy, Germany, Spain, Portugal, America, Canada, Australia, South America and South Africa are popular wine-growing regions. Beer on the other hand, is made from malted barley. Beer is first brewed with water, then grains are added and germinated which goes through a hopper then into a mash tub where its mixed and heated. After this process, the liquid is then called wort. Spirits such as gin, rum, tequila, vodka, brandy, cognac and cocktails are either served as straight, neat or mixed. However there are nonalcoholic beverages that includes coffee, tea, soft and energy drinks, juices and water.
Food & beverage operations was the primary focus of Chapter 4, the duties and responsibilities of the director of the food and beverage as well as other key departments and their heads. The director of food & beverage is responsible for efficient operations of the kitchen, catering restaurants, bars, and room service, as well as keeping with trends and preplanning for special events. The food and beverage director’s day typically begins at 8:00 AM and ends at 8:00 PM if no special events are happening early or late which would extend their days even longer. At least twice a week they are expected to eat dinner at the restaurant. At least once for breakfast or lunch, to meet with a sales person which can be a valuable lead and source of information to industry and business. It is encourage for anyone looking into entering this field to gain the necessary skills through work or intern experience in a number of the industry fields including one or two years of kitchen experience in a number master core concepts, paired with varying periods of purchasing, stories, cost control, stewarding and room service. In addition the book regarded a year of restaurant, catering and bar work provides individuals master core competencies you would be ready for working as a Food and Beverage director. The chapter then goes on to describe the other key roles and sectors in managing such an operation.
The executive chef, who is in charge of the hotel kitchen the quality and quantity of food, administrative duty and careful calculations of financial results. A hotel usually will have a casual and formal restaurant; a bar and nightclub or several depending on the size of the hotel. The stewards often has the unrewarding task of cleaning the kitchen, cutlery, plates, glasses and the backstage of the hotel all are pivotal points in the the operation.
Beverages was the next chapter (5) topic which is a major factor when dealing in the hospitality business and the various alcoholic and non-alcoholic types. The chapter goes on to describe main types an varieties of grapes appropriate for preparing wine and which of them to prepare with food. As well as the liability terms of serving alcoholic drinks such as beers, wines cocktails and spirits. Wine is simply the fermented juice of grapes categorized as red, white, rose which we further distinguish as high, sparkling and aromatic. The 6 steps in creating wine include, crushing, fermenting, racking maturing, filtering and boiling. The main European wine producing areas include France, Italy, Germany, Spain and Portugal.
Beer is an alcoholic beverage created from the brewing and fermentation of malt, types include ale, stout, larger and pilsner. Spirits are much higher in their alcohol content and therefore are typically served before or after a meal; The process contain distillation and fermentation. Trends in the beverage industry are showing interest shift as people become more concerned with their health affected by alcohol consumption. As a result the some of the current trends include the comeback of cocktails, designer bottled water, microbreweries, and and interest in beverages that attract a female crowd to bars. Also the increase of coffee house and coffee intake has become more popular. Beverages make up for 20 to 30 percent go the total sales of restaurants but managers , owners, bartenders and servers may all be held liable if alcohol is served by a minor or someone intoxicated gets into a sever enough accident. To combat this underage drinking many establishments keep detailed record of each states authentic driver license. Also there are a number of training program, and even the serving of virgin drinks in an establishments.
Working in the kitchen has a lot of responsibilities. Everyone must do their job 100% and the director or the leader of the team must always be able to guide his colleagues and report to their superiors. Not only the kitchen must be in order but the front of the house. The waiters or bar tenders must be able to know their field and not make any mistakes. Little mistakes may lead to the shutdown of the restaurant. Wine has many different types of uses. They may be used in food, and drinks that compliment the entrees, and just for some celebration. I didn’t know there were this many types of wine. I never really enjoyed wine because of the test but maybe because i didn’t use it to compliment with the food. There are so many types of liquor. Whiskey, cocktail, and spirits. no matter how good these drinks are, the front house has to know the law because serving it.
Chapter 4-5 talked about catering and how certain businesses help around when it comes to catering events. Businesses like hotels often have room saved specifically for catering events. They would train their employees so they could known how to know how to deal with these catering events. They serve water and coffee at a catering event unless something else is requested. Chapter 5 talked about wine and how they are differentiated. White, rose, red, and sparkling wine also known as champagne. Wine is made in six steps crushing, fermenting, racking, maturing, filtering, and bottling. In the U.S. wines are typically labeled by their varietal grape and include the name of the region.
Chapter 4 is about Food and Beverage Operations. You have the Director of food and beverage who is responsible for kitcken/catering/banquet, restaurants/ room service and lounge/bar. Some skills needed to be the Director of food and beverage is Leadership, Cost control, Budgeting and Training. The kitchen control cost is an essential part of the operation and labor costs represent the most significant variable cost. The Restaurant Manager is responsible for marketing, hiring, training and developing employees. When it comes to the Bar, the profit percentage is higher than the food food percent & is an important revenue source. The director of the Catering Department report to the Food and beverage director and is responsible for selling, servicing, catering, banquet, meeting and exhibition. Some of the trends in Food & Beverage operating are the use of branded restaurant instead of hotel operating their own restaurant and Technology being used to enhance guest service and control cost.
Chapter 4&5
Talked about how food and beverage operations is important in restaurant. Restaurant managers have the responsibility of keeping everything in a way that maintains their customer satisfaction and they also have the responsibilty to training new employees well. The director of food and beverage manager should always report to the general manager. And leader of the team must always be able to guide his colleagues and report to their superiors. Not only the kitchen must be in order but the front of the house. Bartenders or waiter must know their field and not make any mistakes anytime. Little mistakes can causes a huge problem to a restaurant.
Andrea Shamlall
HMGT 1101
Chapters 4&5 Summary
Chapter 4 discussed food and beverage operations. The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation of the departments such as the kitchen/catering/banquet, restaurants/room service/minibars, and lounges/bars/stewarding. A hotel kitchen has mainly the executive chef in charge or chef in smaller and medium sized properties. Some executive chefs are called kitchen managers. The financial results show in food cost percentage and labor cost percentage. A few things restaurant managers are responsible for include marketing, banquets, and exceeding guest service expectations. The profit received from bars for beverages is generally higher than the food items making bars an important source for revenue.
Chapter 5 had also mentioned about beverages. Wine is an alcoholic beverage that is fermented from the juice of grapes. White, red, or rose table wines are considered light beverage wines. Champagne goes through a second fermentation in the bottle itself and the process is called methode champenoise. A lot of different wines can be served according to certain meals. Beer is brewed and a fermented beverage made from malted barley and other starchy cereals and flavored hops. Beer has mostly an alcohol content from 3.8%-8%. Spirits are liquid that has been fermented and distilled. Spirits include, whiskies, gin, rum, tequila, vodka, brandy, cognac, and cocktails. Non-alcoholic beverages include nonalcoholic beer and wine, coffee, tea, soft drinks, energy drinks, juices, and water.