Food And Beverage Operations: Chapter 2

Front 1

What are the 3 general categories people of food and beverage operations fall into

Back 1

Managers, production personnel and service personal

Front 2

what are the different tears of management?

Back 2

Top managers, middle managers and supervisors

Front 3

***what are Top Managers Concerned with***

Back 3

Long term plans and goals; focus more on business environment in general

Front 4

***What are the typical Productions Staff Positions***

Back 4

Chefs
cooks
assistant Cooks
Pantry-services Assistants
Stewards
Storeroom and receiving staff
Bakers

Front 5

Chief Stewards-

Back 5

managers who oversee bus persons, dishwashing staff and related personnel

Front 6

What are some of the basic positions of service personnel?

Back 6

Dining Room managers
Hosts
Restaurant servers
banquets servers
Buspersons
bartenders
Beverage Servers
Cashiers/checkers

Front 7

***bartender***

Back 7

Prepare beverages, serve them to guest or beverage servers

Front 8

Describe the team approach

Back 8

The team approach helps all staff members who directly serve guests to view guest service as an activity to which everyone must be committed

Front 9

*** How can Supervisors/managers strengthen F&B teams?***

Back 9

Holding regular meetings to discuss how all can work together better to create more positive experience for guests

Front 10

what are two things that are required for teamwork in food and beverage operations?

Back 10

1)managers must believe that one of the organization's top priorities is serving internal customers (staff members) and
2)actively demonstrate that belief

Front 11

What are some tips for telephone courtesy?

Back 11

avoid slang
avoid yep and uh-huh
talk with a smile on your face
answer promptly
avoid putting caller on hold
use friendly greeting

Front 12

What factores should be considered when planning a menu?

Back 12

-who is the target market you are trying to appeal to?
-type of service being offered
-demographic
-who are the competitors

Front 13

Name 5 types of service styles and give brief discription

Back 13

-Plate Service- Also known as american style. Chefs plate dishes in kitchen and servers bring to table
-Cart Service- Also known as French service. Chefs make food on cart aside table.
-Platter Service- Also known as Russian Style. Food is paraded out, on platters, and displayed, then served to everyone at the table in counter-clockwise order
-Family style Also called English style. Food is braught out in large bowls or platter then the guest serve themselves.

Front 14

Family-style service

Back 14

Servers focus more on clearing tables than presenting food

Front 15

Buffet Service

Back 15

large assortment of foods attractively arranged for self-service by guest

Front 16

Garnish

Back 16

decorative, edible food items that accent food on a plate. add color, form and texture.

Front 17

***finishing touches***

Back 17

good presentation clean plate, food accented with garnish

Front 18

gueridon

Back 18

A table on wheels used in the cart service.

Front 19

Mise en Place

Back 19

French term which means "to put everything in place"

Front 20

POS (point of Sales)

Back 20

a computer network of pre-check terminals and electronic cash registers that keeps track of guest orders through order placement, order production, and guest payment

Front 21

Rechaud-

Back 21

Portable heating unit used in Cart Service

Front 22

Scramble system

Back 22

Like a buffet, but stations are scrambled around a room to allow for a better flow and less human traffic jams.

Front 23

Service trays

Back 23

used to transport food, beverages and dishes

Front 24

Show Plate

Back 24

a fancy plate used to enhance the presentation when the guest first arrives. also, known as base plate to hold entree plate.

Front 25

Side Station

Back 25

a service stand in the dining area that hold equipment and service supplies for easy access by servers and other staff members. aka server station, side-stand or workstation.