Course Information
HMGT 1101 / Section D500
Professor John Richard Akana
jakana@citytech.cuny.eduMeta
New York Times-
Recent Posts
Recent Comments
- Anne Huang on 36 Hours Submission
- Liqing gong on 36 Hours Submission
- Odalys.Ariza58 on Chapter 1, pp 3-29 (due 2/10)
- AquillePierre on Chapters 4&5 (due 4/13)
- Diana Zaro on Chapters 4&5 (due 4/13)
Archives
Categories
Chapter 4 focuses on food and beverage management. The general manager is responsible for the Kitchen, catering /banquet, Restaurants/ room service/minibars and Lounges and bars.
The hotel kitchen is under the charge of the executive chef. Food cost and labor cost are import while working in the kitchen because; food cost percentage is expressed by dividing the food cost by food sales. And labor cost is measured by dividing the cost of labor by food sales. The restaurant managers are responsible for Food operations and Bars. In large hotels there are many kinds of bars like, lobby bars, service bar, pool bar, and casino bars. Then there is the Stewarding Department their main job is to keep the back of the house clean. It is important because not having proper maintenance can cause pest, rodents etc. Then there is catering department the director reports to the food and beverage director and is responsible for selling, servicing, catering, banquets, meetings and exhibitions. There are other positions who handle catering like the catering coordinator who manages the office, checking paperwork, etc. The catering service manager job is to supervise everything, making sure the client is satisfied. Overall chapter 4 is informative especially if you are trying to work in this particular field.
Chapter 5 focuses on just beverages first beverage is wine. About 7,000 years ago the Greeks received the vine and the Romans contributed the popularization in Europe. Wine is awesome I think its one of the best beverages served in a restaurant because it’s classy and elegant. Wine is fermented juice of grapes. There are different wines for example light wines are white, red or rose table. Then there are sparkling wines like champagne, sparking white and sparkling rose wine. Fortified and Aromatic wines are like, sherries, ports and Maderias. They have brandy or wine alcohol added for extra alcohol content. They are sweeter than regular wine I like sweet wine so I probably would like these particular wines. Then they focus on which wine matches food the best . White wines, poultry, fish and egg entrees. Red wines Any game or red meat, Sparkling wines any course from dry to sweet.
The chapter goes on to speak about wine and health and how it can be beneficial to your health. The French drink about 7 liters per person a year. Wine removes platelets from the artery wall. This is good to know because I debate with people about how wine can help you.
Then there is beer which is a brewed and fermented beverage from malted barely and other starch cereals flavored. The term beer includes larger, ale, stout and pilsner. There is a process which begins with water and from there grain is added. Personally I do not like beer it has a very weird taste. Then there are spirits this is a liquid that has been fermented and distilled; they are usually consumed before or after a meal. Whiskies are generic name for the spirit first distilled in Scotland and Ireland. Then there are white spirits like Gin, Rum, Tequila, Vodka. And others spirits like Brandy, Cognac, and cocktails.
Lastly there are of course non alcoholic beverages like coffee, tea, juices, water and soft drinks.
These are always good to drink especially for everyday life. Understanding beverages similarities and differences will be beneficial.
Chapter #4, starts off with food and beverage management and states the types of responsibilities and skills that are needed to be a good food and beverage director. as well as the operations that are ran under you. It also relates to the positions in the kitchen, where the chapter also has information on the operations there like labor cost, training, services, marketing, and more stuff that are important like the capture rate. We also see the beverage aspect of the operations in the Bar section of the chapter, stating profit, responsibilities and types of bars. The chapter goes on the the Catering field, showing us a chart of the catering operations and the aspects of the department itself. Events in catering orders also are shown to have specific characteristics like the different seating charts, its policies and the daily management used to control an event with planning. Lastly, the chapter ends with percentages of food services like in airports compared to other places and the sustainability of beverages.
Chapter #7, opens with an introduction of a variety of wines, based on their classifications. For example light wines that have no carbonation, sparkling wines like champagne, and fortified and aromatic wines. Afterwards, the chapter goes on to the history on wine and wine making. From the page it gives us the 6 steps to making wine, Crushing, fermenting, racking, maturing, filtering (fining and clarifying), and bottling. We also get a presentation of how wines is made around the region and how it is used with combinations of food. Wine also has labels in which we learn how to read and the chapter adds to giving us the health benefit of drinking wine. The chapter then goes to a more less healthy beverage in beer.We get a detailed explanation of the brewing process of beer making and then the many variations of beer type beverages. They extend from spirits which are distilled, to strong whiskey, to white spirits like (Rum, Vodka, Tequila, and Gin), Other spirits as well like cocktails. Non alcoholic beverages are also in the chapter that include stuff like water, coffee, soda, Tea etc. Operations are also a big part of the beverage chapter, that sates important practices the the bar setup and the cost control overall. The chapter ends it with, characterizing the many types of bars like sports bars, Night clubs, Coffee Shops, Breweries and more, with information and concept/tastes of that each type of bar includes that people enjoy.
Chapter 4 is about the Food and Beverage Operations. The food and beverage report is effecting on kitchen/catering/banquet, restaurants/room service/minibars, lounges/bars/stewarding. It introduces the positions of food & beverage organization to us. Then it talks about 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. It focuses on catering including selected meeting room setup, banquet event order, catering coordinator, catering services manager duties.
Chapter 5 is introduces beverage including wine, beer, spirits, whiskies, cocktails, non-alcoholic beverages in the industry. Wine is fermented juice of grapes. It is classified the following ways, Light beverage wines (white, rose, and red), Sparkling wines (best quality is champagne), Fortified wines (Sherry, Port, and Madeira). Brandy or wine alcohol is added, Aromatic wines (Vermouths and aperitifs), Flavored with herbs, roots, flowers, and barks. The history of wine, method of making wine and matching food and wine are important when recommend the wine to customers. Major wine-growing regions are French, America, Italy, Germany, Canada, Spain, Australia, south Africa. Learning how to read the label is also important to us. Restaurant and hotel bars, nightclubs, brewpubs and microbreweries, sports bars, coffee shops have to deal with beverage management everyday. We need to know liquor liability and the law. The bar is liable if: they serve a minor or they serve a person who is intoxicated. Dram shop law: Made owners and operators of drinking establishments liable for injuries caused by intoxicated customers.
Chapter 4 revolves around food and beverage management. The chapter begins by summarizing various occupations that relates to food and beverage management through an organization chart where the director oversees the whole organization’s operations. As we analyze the organization chart further down the funnel, the chapter approaches kitchen sector and details food operations through occupation’s responsibilities and logistics. Some of the entertaining learning of the food operations comes from the topic “Bars” where the chapter points out that profit percentages on beverages is higher than food menus. In addition, the chapter also talks about catering services from events to room services. An interesting learning from catering is the various seating styles such as theater, classroom, and horseshoe. Lastly, the chapter concludes with several interesting trends in the industry.
In continuation of Chapter 4’s food and beverage, Chapter 5 elaborates the details of various beverages. The first beverage the chapter talks about is wine, simply stating that “wine is fermented juice of grapes”. Interestingly, wine can also be classified into various categories such as light beverage wines, sparkling wines, fortified wines, and aromatic wines. According to the history of wine, the most important winemaking grape variety is the vintis vinifera. In addition to briefing us on 6 steps of making wine, the chapter also gave unique perspectives of wine such as matching wine with various food, geographic regions of wine making, and health associated with wine. In mid chapter, the slides briefly describe other alcoholic beverages such as beer, whiskey, cocktails, and other spirits. Nonetheless, the overall consumption of alcohol has decreased in recent years. Moreover, chapter 5 also talks about other aspects of beverages through beverage operations and quickly glances over location factors. As the chapter concludes with liquor liability and laws that are associated with beverages, several interesting trends such as microbreweries and designer bottled water were also listed.
Chapter 4 focuses on food and beverage management. The general manager who reports to the director is responsible for the kitchen, banquet services, the bar amongst other duties. An effective food and bev manager should have a skill set that includes knowing and understanding the trends and how they relate to the market, training staff and maintaining staff motivation, understanding cost by keeping cost low and having high returns etc.
Another name for a executive chef is a kitchen manager. Restaurant managers have to be responsible for the front of the house operations such as maintain guest satisfaction, training staff, marketing etc Bar managers have the same responsibilities as restaurant managers, but they also have to supervise how the alcohol is stored, maintain cost, assist guest with wine selection, and have a vast an impressive knowledge of wines and beers. Bars risk pilferage, therefore the manager has to be aware of this and maintain a strong inventory control.
Stewards make sure all back of the house items are clean and presentable such as glassware and china as well as making sure that pest control is monitored as well as sanitation procedures are being adhered to. The catering dept. leads their employees in the obtaining of clients. They have to knowledgeable about food, wine, service. They have to set and try to exceed sales goals for their department. Additionally they have to have an understanding of allergic, dietary, and ethnic cuisines of the world.
Chapter 5 focuses on Beverages
Wine is fermented grape juice. Light wines are light in color such as rose or white. Sparkling wines are like Champagne which can only be considered Champagne if it comes from that region. Fortified wines are sherries and ports, and aromatic wines are vermouths and aperitifs. Wines are named after the grape variety in which they are grown. Wine is made in six steps; crushing, fermenting, racking, maturing, filtering and bottling. Champagne is fermented for a second time in the bottle itself. Wine should be mated with the food that one is eating. The heavier the food the heavier the wine. Champagne can be drunk throughout the meal. The French Paradox is the phenomenon that “..the French eat 30 percent more fat than Americans, yet they suffer fewer heart attacks than Americans. Ironically, the French drink more wine than people of any other nationality—about 75 liters per person a year. Wine attacks platelets and wine’s flushing effect removes platelets from the artery wall.”
Beer is made from malted barley and hops and like wine goes through a fermentation process. Beer includes the term lager, ale, stout and pilsner. Spirits are consumed before or after a meal and can either be served with water, soda, juice or a mix or can be drunk by itself. Alcohol consumption has decreased and people are looking for alternatives to it such as water, soda, and energy drinks to name a few.
These two chapters were on food and beverages. Chapter 4 was about food and beverage operations. Director of Food and Beverages reports to the general manager and I knew this but I did not know that they were responsible identifying trends. I didn’t really think it was a real element to food and beverages but it truly is because if we do not cater to the people, we could lose customers because our business is no longer trending. The chapter also talks about the kitchen staff and restaurant manager. Food operations is similar to hotel management because like hotels, restaurant and food establishments forecast the numnber of expected guest and use that information to efficently cater to the people. I never heard of stewards but I suppose I used to think the cooks and the people who washed dishes were responsible for cleaning up the messes in the kitchen. Apparently it is stewards that are in charge of keeping the establishment sanitized.
Chapter 5 was mostly about beverages. The wines and beers. Wine is classified by Light, Fortified, Aromatic and Sparkling categories. I learned about what makes a wine a light or fortified category. I’m surprised that champagne goes through a second fermenting processes inside of the bottle. Fortified wines have brandy or wine alcohol added to it to make it stronger and it is normally sweeter than other wines. Aromatic wines are flavored with herbs, roots, flowers and bark. Plus they are normally sweet and dry. There was also some history on wine. Basically The Greeks got grape vines from the egyptions and then they gave it to the Romans who made it popular. And also that the first cocktail originated in England during the Victorian era. I found this chapter the most informative because I knew so little about wines and liquors.
Chapter 4 talks about food and beverage management. The director of food and beverage is responsible for the kitchens, catering, banquet, restaurant, room service, mini bars, lounges, bars, and stewarding department. The director needs to have certain skills in order to manage properly these skills include identifying trends, finding and keeping outstanding employees, training, motivation, budgeting, cost control, finding profit from all outlets exceeding guests expectation in food and beverage offering and service, leadership, and having detailed working knowledge of the front of the house operations. This chapter also talks about the different departments, who are in charge of them, what their responsibilities are, and how food cost and performance is measured. The executive chef is in charge of the kitchen and his responsibility is controlling costs such as labor cost, and staffing. Restaurant manager are responsible for marketing, setting and maintaining quality standards, in room dining minibars or cocktail lounge, etc. bars are responsible for prepping a wine list, overseeing the staff, maintaining cost control, etc. the stewarding department are responsible for cleanliness of the back of the house, glass ware, china, and cutlery, also maintaining strict inventory control, etc. the catering department is in charge of selling, servicing, catering, banquet, room service and in room dining, also they face challenges such as delivering orders on time, making room service profitable, forecasting demand, avoiding complaints of excessive charges, and having well trained and competent employees.
Chapter 5 is about wine, beers, whiskies, and cocktails. Wine is fermented juice of grapes and it can be classified in different ways such as light beverage wine which consist of white, rose and red, sparkling wines which are champagne, fortified wines such as sherry, port, and madeira, and aromatic wine which are flavored with herbs, roots, flowers and barks these wines are much more sweeter. Most wines are named after the variety of grapes. Sparkling wine such as champagne comes from the region of France, the first record of wine was 7,000 years ago and the vine comes from Egypt, later the romans helped populate wine in Europe. The most important wine making grape is vitis vinifera. Wine is made in 6 steps the first is crushing, then fermenting, racking, maturing, filtering, and then bottling. Certain wines are paired with certain foods such as red wine with any game or red meat. Some major wine growing regions include Europe, Italy, America, Germany, Spain, etc. wine is labeled by the region or by the type of grape, it is also beneficial to your health because it attacks platelets from the artery wall. Beer is made from malted barley and it is brewed and fermented. The chapter also explains how beer is brewed and how whisky is made, whisky first came from Scotland and Ireland. This chapter also talks about the different types of whisky there is. Cocktails originated in England during the Victorian era, but it became popular in the 1920s and 1930s, they are made by mixing two or more ingredients together there are also nonalcoholic beverages such as tea, coffee, juice, soda, etc. the chapter also talks about bars in restaurants and in night clubs, also the chapter talks about how they are set up and the responsibility the managers or whoever is in charge has.
Chapter 4 talks about food and beverage operation. The direction of food and beverage reports to the general manager and is responsible for the kitchen, catering, banquet, restaurants, room service, minibars, lounges. Bars and stewarding department. In addition, the direction of food and beverage need some skills are exceeding guest’s expectations in food and beverage offering and service, finding and keeping outstanding employees, and having a detailed are working knowledge of the foot–of-the-house operation. In addition, it talks about a hotel kitchen is under the charge of the executive chef. The executive chef also call kitchen managers. Furthermore, there are serval types of bars in a large hotel, because beverage got more profit percentage than food items. Lastly, it m talks about the director of catering reports to the food and beverage director, and is responsible for selling, servicing, eating, banquets, meetings, and exhibitions.
Chapter 5talks about beverages. It focus on several kinds of wines. Wine is fermented juice of grapes and it can classified into light beverage wines, sparkling wines, fortified wines, and aromatic wines. In addition, it talked about the history of wine and the six steps of making wine. Then, it introduced that beer is a brewed and fermented beverage. After that, it talked the history of cocktails and mixing two or more ingredients to the palate. Overall wine consumption, non-alcoholic beverages had increase in coffee houses. An increase in beverage have attract more people find a place to relax discuss, socialize, and study.
Food and beverage take big part in hospitality. Manager of food and beverage is in charge of kitchen, catering, banquet, bar, room service, and stewarding. Cost is what every manager looks at. An executive chef is also known as kitchen manager. Executive chefs mostly manage how much money goes in to make food. The cost is food cost and labor cost. Restaurant manager takes care of more guest related works such as managing human resources, marketing, coffee service and guest expectations. Bar has high percentage of profit. There are various types of bar, and there is chance that bigger hotel has more type of bar. Department of steward is responsible of sanitation and stock of glassware and other inventories. Catering and banquet can be used interchangeably. Director of catering take care of food and beverage and report to food and beverage manager. Arrangement of seating and order are important. Seating coordination in catering is auditorium, classroom, and horseshoe style. Event order can be changeable based on clients’ request. Many hotels and airports provide room service. It can be challenging. Delivering food on time with well-trained employee can result high price. Food and beverage leave huge carbon footprint. When purchase is made locally, and saving power or water are sustainable operations.
Types of beverages are wine, beer, spirit, cocktail, and non-alcoholic beverages. Wine is fermented grape juice. Light beverage wine is wine without carbonation. Red, white, and rose wines are in this category. Sparkling wine is white or rose wine with carbonation. Champagne is sparkling wine that is from Champagne region in France. Fortified wine is stronger and also sweeter. Aromatic wine has extra flavor from roots, herbs, flowers, or barks. Wine can be matched based on type of food. Beer is fermented beverage made with any starchy cereals. Types of beer are lager, ale, stout, and pilsner. Spirit is fermented and distilled liquid. Spirts are served usually before or after meal and often mixed with soda, juice, or cocktail mix. Spirt has its own category. Whiskey, gin, rum, tequila, vodka, and brandy are based on ingredient. Cognac is based on region just like champagne; cognac is from Cognac region in France. Cocktail is mixture of two or more drinks and can be appetite or matched with fine meal.
Then chapter talks about places that offer beverages. Bars in restaurants make higher profit margin compare to food. They use form of par stock level. Nightclub is a risky business since this can be very sensitive to trend. Therefore, owner must commit time and target the guests well. Brewpub and microbrewery aim for local customers, but the quality of drinks relay on skill of the brewery. Sport bars changed/ developed their menu as people demand has changed. They offer more family friendly menu. Coffee shop provides cozy environment for its guests. Coffee shop is place for relax, socialize, discuss, and study.
Summarizing Chapter 4, it is about food and beverage operations. In food and beverage operations, there is a food and beverage manager. The director of food and beverage is responsible for the following departments: Kitchen/catering/ banquet, restaurants/ room service/ minibars, and lounges/bars/stewarding. The skills required by a food and beverage manager are exceeding guests’ expectations in food and beverages offering and service, leadership, identifying trends, finding and keeping outstanding employees, and such much more. In a kitchen, it is usually under an executive chef, or a chef in smaller and medium-sized properties. Some executive chefs are called kitchen managers. One important factor in a kitchen is cost-control. Controlling cost is an essential part of operations. In food operations, restaurant managers are generally responsible for a lot of things. For hiring, training, and developing employees, setting and maintaining quality standards, presenting annual, monthly, and weekly forecasts and budgets to the food and beverage director, and etc. Another main part of food and beverage operation is the bars. Bar are the most important revenue source because the profit percentage on beverages is higher than it is on food items. Bar efficiency is measures by the pour/cost percentage. Later on in the chapters, it explains stewarding department and catering department.
Chapters 5 is all about beverages. It starts off with Wine. Wine is fermented juice of grapes. There are many classification of wine like light beverage (white, rose, and red wine), sparkling wines (best quality of champagne), and Fortified wines (Sherry, Port, and Madeira). Light beverage wines is another name for “still” wine (no carbonation). In the United States, the premium wines are named after grape variety, such as chardonnay and cabernet sauvignon. Sparkling wine is like champagne. Champagne goes through a second fermentation in the bottle itself called method champnoise. By law, champagne only comes from champagne region of France. Fortified and aromatic wines are flavored with herbs, roots, flower, or barks.
Chapter four talks about food and beverage operation. The direction of food and beverage reports to the general manager and is responsible for the kitchen, catering, banquet, restaurants, room service, minibars, lounges. In addition, the direction of food and beverage needs hard work to meet the guest’s expectations in food and beverage. It talks about a hotel kitchen is under the charge of the executive chef. The executive chef also called kitchen managers. Furthermore, there are serval types of bars in a large hotel, because beverage got more profit percentage than food items. Chapters five is all about beverages. It starts off with Wine, which is fermented juice of grapes. There are many classification of wine like light beverage such as white wine, red wine, sparkling wines, and Fortified. By law, champagne only comes from champagne region of France. Fortified and aromatic wines are flavored with herbs, roots, flower, or barks.
Beverages especially alcohol in my personal opinion is key in any social event or even if you are alone at the bar.
For the two last chapters we were all to learn about food and beverages. Chapter 4 was about food and beverage operations and how it generates. The Directors of Food and Beverages always reports to the general manager. The general manager is responsible for the Kitchen, catering, banquet, Restaurants, room service, Lounges and bars. Another important thing this chapter mentions is how important this positions and consistence is for a trending business. Mainly the direction of food and beverage need experience and needs to exceed guest’s expectations in food and beverage offering service, out coming and keeping the employees, and having a detailed working knowledge of the foot–of-the-house operation. To finalize it mention the executive chef importance and how he is consider the kitchen manager.
Chapter 5 was mostly about beverages like the wines and beers. They as well was a lot of history and the mentioning of the orientation of the wine beverages. Wine is classified by Light, Fortified, Aromatic and Sparkling categories. This chapter also mentions on how champagne goes through a second fermenting processes inside of the bottle. Fortified wines have brandy or wine alcohol added to it to make it stronger and it is normally sweeter than other wines. Aromatic wines are flavored with herbs, roots, flowers and bark and they are normally sweet and dry. Basically The Greeks got grape vines from the Egyptians and then they gave it to the Romans. And also that the first cocktail originated in England during the Victorian era. In conclusion this chapter talked about the history of cocktails and mixing two or more ingredients to the palate. Overall wine consumption, non-alcoholic beverages had increase in coffee houses and are the most trending business still popular internationally.
For the two last chapters we were all to learn about food and beverages. Chapter 4 was about food and beverage operations and how it generates. The Directors of Food and Beverages always reports to the general manager. The general manager is responsible for the Kitchen, catering, banquet, Restaurants, room service, Lounges and bars. Another important thing this chapter mentions is how important this positions and consistence is for a trending business. Mainly the direction of food and beverage need experience and needs to exceed guest’s expectations in food and beverage offering service, out coming and keeping the employees, and having a detailed working knowledge of the foot–of-the-house operation. To finalize it mention the executive chef importance and how he is consider the kitchen manager.
Chapter 5 was mostly about beverages like the wines and beers. They as well was a lot of history and the mentioning of the orientation of the wine beverages. Wine is classified by Light, Fortified, Aromatic and Sparkling categories. This chapter also mentions on how champagne goes through a second fermenting processes inside of the bottle. Fortified wines have brandy or wine alcohol added to it to make it stronger and it is normally sweeter than other wines. Aromatic wines are flavored with herbs, roots, flowers and bark and they are normally sweet and dry. Basically The Greeks got grape vines from the Egyptians and then they gave it to the Romans. And also that the first cocktail originated in England during the Victorian era. In conclusion this chapter talked about the history of cocktails and mixing two or more ingredients to the palate. Overall wine consumption, non-alcoholic beverages had increase in coffee houses and are the most trending business still popular internationally.
Chapter 4 explains food and beverage operations within establishments. Various people are assigned positions in which they control cost, output, and of course profit. The director of food and beverage reports these aspects to the general manager, the food and beverage control director has to mediate between the kitchen, lounge area, bar/mini-bar, catering, banquet, and other regions. A food and beverage director would hold have excellent characteristics skills like leadership, motivation, and experience. The kitchen has various positions executive chef being the highest his main focus is the food output and quality and cost control. Cost control plays a big role within a restaurant it can make or break it if profit isn’t made then you might are basically giving out free food. A good example of profit would be the bar. Bars have higher potential for profit, drinks range from $10 and above and not much is use if you think about the amount of cost served then think about the potential profit from one bottle it purely speaks for itself.
Chapter 5 is an introduction to wine, the varieties of wine, and also their places of origin. White wines consist of white, rose, and red. Sparking wines are usually champagnes. Aromatic wines can be made using flowers, bark, spices, etc. One of the biggest wine regions in the U.S. is california. Wine is one of the oldest beverages to date ir has it roots back in rome, egypt, and greece. Wine is made using a six step process; crushing, fermenting, racking, maturing, and filtering.