Food and Beverage management

objectives• Organizational chart• Food and beverage classification• Layout of restaurant• Type of service

Hotel organizational chart

Food and beverage organizational chart

Culinary organization chart

Food and beverage classification

Fine diningBrasserieCoffee house Snack bar and delicatessen Fast foodTheme /ethnic restaurentFood court /hawker centre

Fine dining restaurant

Fullerton hotel, Singapore

Tien court restaurent,singapore

Bedrock bar and grill, Singapore

Fine dining restaurant

Fine dining restaurants generally have the following services and requirements:- Dress code- jackets and tie, lounge dress. Top notch service – each table has two servers responsible

& maître de overseeing service . Classy menu ,high quality ingredients & talented chef. price- -$$$ Valet parking Reservations required Atmosphere

brasserie

An informal French café serving ,beer, wine and simple hearty food.

Coffee house

A restaurant in which coffee, beverages and light meals are served.

Snack bar

A small shop or counter where food and beverage are available for take – away.(sometimes small seating area is available .

Delicatessen

Means “delicacies” or specialty food. Also known as deli counter at supermarket selling cold cuts and salads for take away.

Fast food

Theme restaurant

Food court

A “food court” or “hawker center” is a center - various food stalls selling local & other food.

Individual stalls selling food at very reasonable prices . Air-conditioned environment in food court – not in hawker center.

Layout of restaurant

Dining room consists of: Reception or waiting area Dining area Side stationKitchen consists of : Food preparation area Cooking area Food storage area Service area Cleaning & washing arrea

Type of service

Type of service

There are basically 7 different style/type of food service. Plated Platter/silver/Russian Gueridon Buffet Tray French/butler family

Plated

The food is assembled in the kitchen on plates .the service staff picks it up and brings it directly to the table.

Plated service

Used—Club houseCasual dining roomCoffee houseFreestanding restaurants

Plated service

Advantages:- Prompt service – food service directly to table. Server have more time to interact with

customers/guest. Rapid turnover of table Fewer staff needed & do not need special skills Portion size can be controlled & standardized Less wastage ,less service equipment needed.

Plated service

Disadvantages:- Increased kitchen time and laborFor large scale – time consumingRequires food warmer/equipment's.(large

group)

Platter/silver/Russian

Food transferred to plate in front of customer from flat/serving dish,using spoon and fork(serving gear) or other appropriate utensils such as ladle.

Platter/silver/Russian service

Used:-Special functions such as small banquet Royal functions, or VIPs functions, etc luxury/fine dining restaurants

Platter/silver/Russian service

Advantages:-Dishes look good and well presented on

plattersServers can show their skillClassy impression to guests or customers

Platter/silver/Russian service

Disadvantages:-Highly skilled service staff neededNeed trainingCosts moreChallenge in keeping food hot,Service can be slow.

Gueridon

Transferring food to the customer’s plate at the service trolley and served.

Gueridon service

Used:-Top class restaurantFine dining restaurants – French/continental

cuisineNight clubs or supper club

Gueridon service

Advantages:-Personalized serviceGood showmanship & skills displayed Impressive serviceMost elegant

Gueridon service

Disadvantages:-Expensive to useHighly trained staff/special equipmentLengthy service time so food can be cold Requires co-ordination between servers e.g.

short of mis-en-placeNo room for mistakes cause perform in front of

guests

Buffet

Food is display nicely on a long buffet tables and customer’s help themselves(self – service).sometimes they can also be assisted by the service chef standing behind the buffet tables.

Buffet service

Used:-Big functions such as company party,

weddings, etc. Incentive groups having breakfast, etc.

Buffet service

Advantages:-Guest select what they want to eatWider varieties of items

Buffet service

Disadvantages:-Food wastageMass production may result in poor taste and

qualityEquipment's to keep food warm

Tray

All dishes and requirements are served to the guests completely on a tray

Tray service

Tray service

Advantages:-Offer convenience for guestsRelieves pressure on space in the restaurant

Tray service

Disadvantages:-Require lots equipmentFood can get cold over long journey or

distanceLabor intensive during meal periods Time consuming

French/butler

The customers served /helps themselves from flats/dishes held at their side by the serving staff.

French/butler service

Highest standardSmall banquetsRoyal functions

French/butler service

Advantages:-Good presentationsPersonalized serviceGuests can have less or more ,they choose

French/butler service

Disadvantages:-Possible poor portioning Time consuming – serverSlow for customersFood may become cold

Family

The food is placed on the table in serving dishes and the customers serve themselves

Family service

Banqueting ClubsEthnic restaurants such as Indian ,etc.

Family service

Advantages:-Fewer , less skilled staffService time is reduced Guests can choose portions size Less service for staff

Family service

Disadvantages Difficult for guests to handle hot dishes.Lack of portion controlRequires lots of serving gears.