Chapter four discusses the food and beverage operations as a whole. It talks about the roles of the employed in a food or beverage establishment. The beverage or food director reports to the general manager. There are many skills a beverage director must have such like leadership and cost control experience. It is important for the managers to make sure that all money invested is being projected into sales. In all food and beverage establishments there is a person called the chief steward who is responsible for organization of the back of the housel in other words, the kitchen. This person is in charge of inventory, maintenance, sanitation etc. The catering department of an establishment is also very crucial to business. The catering director is responsible for upselling banquets and organizing events.
Chapter five focuses on beverage operations and how it works in the hospitality industry. The chapter discusses the different types of wines along with the history behind the making of wine. It also talks about beers and spirits and how they have flourished over the years. The history of wine goes back to 7,000 some years ago. There are six steps into making wine which include crushing, fermenting, racking, maturing, filtering, and bottling. There are many different types of wines that are paired with different types of foods like meats and cheeses. It is considered that wine is very beneficial to ones health and should be consumed regularly. In recent years, the practice of sustainability has been seen through the consumption of wine. More and more winery’s have adapted the idea of becoming organic and sustainable. There are numerous kinds of beers and spirits made internationally and is a very successful business. The chapter discusses the ways bars are set up in order to sell food and beverages. There are many different types of bars, anything from a sports bar to a sophisticated hotel bar. Some coffee shops and smaller establishments have been known to sell alcohol. The bar/restaurant business is very risky because of the liabilities that come along with the responsibility. An establishment may be held liable for many reasons and is important to maintain reputation.
