Deven G.- Chapter 4

Chapter 4 revolves around the immense function of food and beverage within various divisions and locations in hospitality. It teacher you the food and beverage division and the responsibility a food and beverage director carries to assure efficient operation on a kitchen, catering event, restaurants, bars, and room service. Hotel kitchens and the responsibility of an executive chef to assure quality and quantity of food, organizing kitchen and its operations, & calculation and finance of kitchen expense along with their employees whom are mainly sous chefs. Functions of a typical bar, and their restrictions. Functions of a catering event and the way an event is executed from start to end. Last but not least, room service in a hotel and restaurant operations inside a hotel.

Executive chef: head of the team in kitchen, does more managing and less cooking. In addition, he/she is responsible for notifying the efficient and effective operation to food and beverage director.

Kitchen managers: same role as executive chef, except, they also play the role of a food and beverage director in small hotels

Perpetual inventories: An inventory software that updates inventory automatically

Food cost percentage: food cost divided by food sales

Example: salmon cost 5$ to get and cook, but sold to customers for 10$. Once you divide, you’ll get a food cost percentage of 50%

Contribution margin: expense towards a specific item/complete dish, & difference between the cost of preparing item and the selling price

Labor cost percentage: labor cost divided by net sales multiplied by 100

Food sales percentage: labor cost divided by food sales

Sous chef: executive chef’s assistant. Sous chefs follow up with executive chefs in regards to dishes before being sent out.

Chef tournant: plays a role in every station of kitchen, to help sous chefs as production is taken place.

Brigade: team in kitchen placed in different stations of a kitchen

Restaurant managers: individual/individuals whom manage restaurants, responsible for hiring, training, developing employees, marketing, coffee service, presenting forecasts and budgets to food and beverage director, etc.

Capture rate: an estimate of hotel guest type, population and their use of food and beverage outlets in a restaurant.

Pour/cost percentage: cost of depleted inventory/sales over period of time. Also equals to bar efficiency.

Responsible alcoholic beverage service: a practice to reduce any liability in bar/ guideline for safety, For example, serving alcohol to a minor or to someone who develops alcohol poisoning may be blamed on the bar person, manager, etc.

Pilferage: employees who steal or tamper alcoholic inventory to make extra money.

Shoppers: people who are paid to act like regular guests at bar but it’s actually inspecting the operation

Chief steward: responsible for several functions in hotel/restaurant, such as inventory of chemicals, pest control, sanitation, inventory control and monthly stock check.

Director of catering (DOC): responsible to the food and beverage director for selling, servicing, catering, banquets, meetings, & exhibitions in attempt to exceed guests satisfaction.

Theater-Style meeting seating: meeting set up for large audience to listen & comprehended instead of note taking.

Classroom style meeting: same as theater, but 3 times bigger & requires more labor to set up

Horseshoe-style room seating: room seating shapes as a V , but particularly for training sessions and workshops

Dinner style room seating: meeting in round table set, with food.

Catering event order: an order to clients and hotel employees about an upcoming event to assure awareness and precise procedures

Catering coordinator: coordinates event, in charge of contract negotiations, flower decorations, menu cards.

Catering service manager: responsible for delivering high level service to guests.

Room service: cleaning of rooms and resupplying of materials.


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