2. IN THIS TOPIC
YOU WILL
COVER
* Introduction to F&B Industry
* Categories of Food Services & Restaurants
* Restaurant Management
* Administration
* FOH
* BOH
* Basis of Kitchen Organization
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3. F&B is typically the widely accepted abbreviation for "Food
and Beverage", which is the sector / industry that specializes in
the conceptualization the making of, and delivery of foods. The
largest section of F&B employees are in restaurants and bars,
including hotels, resorts, and casinos.
F&B
-
FOOD &
BEVERAGES
OPERATIONS
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4. TYPES
OF FOOD
SERVICES
The major types of food service establishments are as follows:
* Hotels
* Institutional kitchens
* Schools
* Hospitals, nursing homes, and other health-care institutions
* Employee lunchrooms
* Airline catering
* Military food service
* Correctional institutions
* Catering and banquet services
* Fast-food services
* Carry-out or take-out food facilities
* Full-service restaurants
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6. RESTAURANT
&
FOOD
SERVICES
Fast Food restaurants emphasize speed of service.
Operations range from small-scale street vendors with carts to
multi-billion dollar corporations like McDonaldโs and Pizza Hut.
Fast food restaurants are also known as QSR or quick-service
restaurants.
Fast Casual restaurants usually do not offer full table service,
but may offer non-disposable plates and cutlery. The quality of
food and prices tend to be higher than those of a conventional
fast food restaurant but may be lower than casual dining.
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7. RESTAURANT
&
FOOD
SERVICES
Casual Dining restaurant is a restaurant that serves
moderately-priced food in a casual atmosphere. Except for
buffet-style restaurants, casual dining restaurants typically
provide table service. Casual dining comprises a market
segment between fast food establishments and fine dining
restaurants. Casual dining restaurants often have a full bar with
separate bar staff, a larger beer menu and a limited wine
menu. usually independently owned and operated.
Family Style restaurants are a type of casual dining
restaurants where food is often served on platters and the
diners serve themselves. In some regions, alcoholic beverages
are not sold at family-style casual dining restaurants.
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8. RESTAURANT
&
FOOD
SERVICES
Fine Dining restaurants are full service restaurants with
specific dedicated meal courses. Dรฉcor of such restaurants
feature higher- quality materials, with an eye towards the
"atmosphere" desired by the restaurateur, than restaurants
featuring lower-quality materials. The wait staff is usually
highly trained and often wears more formal attire. Fine-dining
restaurants are almost always small businesses and are
generally either single-location operations or have just a few
locations. Food portions are visually appealing. Fine dining
restaurants have certain rules of dining which visitors are
generally expected to follow often including a dress.
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9. RESTAURANT
&
FOOD
SERVICES
Bistro in the US has evolved from the original French idea to a
type of restaurant serving moderately priced hearty meals -
French-inspired "comfort foods" - in an unpretentious setting.
Bistros in the US usually have more refined decor, fewer tables,
finer foods and higher prices. When used in English, the term
bistro usually indicates a continental menu.
Buffets offer patrons a selection of food at a fixed price. Food
is served on trays around bars, from which customers with
plates serve themselves. The selection can be modest or very
extensive, with the more elaborate menus divided into
categories such as salad, soup, appetizers, hot entrรฉes, cold
entrรฉes, and dessert and fruit. Often the range of cuisine can
be assorted, while other restaurants focus on a specific type,
such as home-cooking, Chinese, Indian, or Swedish. The role of
the waiter or waitress in this case is relegated to removal of
finished plates, and sometimes the ordering and refill of drinks.
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10. RESTAURANT
&
FOOD
SERVICES
Cafรฉs are informal restaurants offering a range of hot meals
and made-to-order sandwiches. Coffee shops, while similar to
cafรฉs, are not restaurants due to the fact that they primarily
serve and derive the majority of their revenue from hot drinks.
Many cafรฉs are open for breakfast and serve full hot breakfasts.
In some areas, cafรฉs offer outdoor seating.
Cafeteria is a restaurant serving ready-cooked food arranged
behind a food-serving counter. There is little or no table service.
Typically, a guest takes a tray and pushes it along a track in
front of the counter. Depending on the establishment, servings
may be ordered from attendants, selected as ready-made
portions already on plates, or self-serve their own portions.
Cafeterias are common in hospitals, corporations and
educational institutions. In the UK, a cafeteria may also offer a
large selection of hot food similar to the American fast casual
restaurant, and the use of the term cafeteria is deprecated in
favour of self-service restaurant.
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11. RESTAURANT
&
FOOD
SERVICES
Coffee Houses are casual restaurants without table service
that emphasize coffee and other beverages; typically a limited
selection of cold foods such as pastries and perhaps
sandwiches are offered as well. Their distinguishing feature is
that they allow patrons to relax and socialize on their premises
for long periods of time without pressure to leave promptly
after eating, and are thus frequently chosen as sites for
meetings.
Food Truck are popular food trend as mobile restaurants.
The benefits of food trucks include low cost and low overhead,
making it one of the easier ways to open a new restaurant.
Other advantages of a food truck business include its mobility-
it can go to where the customers are. It also requires far less
staff. However a food truck is still a business that requires a lot
of work and attention- especially in the first couple of years.
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12. RESTAURANT
&
FOOD
SERVICES
Food Service or Catering - (US English & British English
respectively) defines those businesses, institutions, and
companies responsible for any meal prepared outside the
home. This industry includes restaurants, school and hospital
cafeterias, catering operations, and many other formats.
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14. RESTAURANT
MANAGEMENT
-
ADMINISTRATION
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The Owner (or proprietor) is the person responsible for the
business in general.
The General Manager or Operations Manager (may also be
called the Managing Partner if he owns a stake in the
business) is the person who operates the restaurant for the
owner.
The Assistant Manager or Administrative Assistant (if there)
manages the office and business aspect of the restaurant, is
responsible for Human Resources (including payroll), financial
and taxation documentation, and all record management.
The Host (or greeter) also awaits in the front.
15. RESTAURANT
MANAGEMENT
-
FOH
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The Maitre d'Hรดtel (or Manager) is entirely responsible for all
front- of-the-house operations, manages staff that gives
services to customers and allocates the duties of opening and
losing the restaurant. He is responsible for making sure his or
her staff is following the service standards and health and
safety regulations. He is the most important person in the
front-of-the-house environment, since it is up to him or her to
motivate the staff and give them job satisfaction. He looks
after and guides the personal well-being of the staff, since it
makes the work force stronger and more profitable, and
works with other executive management officers such as the
Executive Chef, and the Owner..
16. RESTAURANT
MANAGEMENT
-
FOH
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The Beverage Manager (or Bar Manager) is responsible for
the entire beverage, beverage service and bar operations of
the restaurant. He reports directly to the Maitre d'Hรดtel
(Manager). Beverage managers order bar inventory, maintain
and track inventory, issue bar stock, and schedule bar service
personnel. Often a bar manager will have prior experience as
a bartender. Often, a beverage manager will have extensive
knowledge of beverages that include wine, beer, and spirits
17. RESTAURANT
MANAGEMENT
-
BOH
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A system of staffing a kitchen so that each worker is assigned
a set of specific tasks.
Escoffier is credited with developing this hierarchical system,
in two forms, Modern Kitchen Brigade and Classic Kitchen
Brigade.
18. RESTAURANT
MANAGEMENT
-
BOH
( MODERN
BRIGADE )
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The Executive Chef usually operates in corporate restaurant
companies. He is entirely responsible for all back-of-the-house
operations, and works with other executive management
officers such as the Maitre d'Hรดtel, and the Owner.
Executive Sous Chef also called the Chef de Cuisine manages
the kitchen staff working in the kitchen and creates the
menus in absence of the Executive Chef. The kitchen is often
referred to as the heart of the restaurant. They create the
menu and "specials" as well as order the products needed for
the menu recipes. Managing the kitchen staff helps to control
food timing, quality, and cost. Kitchen management involves
most importantly, cost control and budgeting.
The Sous Chef (or kitchen manager) oversees the daily
kitchen operations. He also acts as the Chef de Cuisine when
that individual is not in the restaurant.
19. RESTAURANT
MANAGEMENT
-
BOH
( MODERN
BRIGADE )
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The Head Cook is the Head Preparation Chef who supervises
food preparation (prep).
The Head Station Chef (or Head/Lead Line Chef/Cook)
supervises the cooking or "work" of your menu order and the
"push" to ensure your entire table will receive their order at
the same time.
Head Pastry Chef supervises & prepares pastries and
desserts.
Apprentices are the kitchen helpers sometimes stationed at
specific operations or rotational.
20. RESTAURANT
MANAGEMENT
-
BOH
( CLASSIC
BRIGADE )
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The head chef is the person in charge of the kitchen. In large
establishment, this person has the title of executive chef. The
executive chef is a manager who is responsible for all aspects
of food production, including menu planning, purchasing,
costing, planning work schedules, hiring, and training.
If a food service operation is large, with many department (for
example, a formal dining room, a casual dining room, and a
catering department), or if it has several units in different
locations, each kitchen may have a chef de cuisine. The chef
de cuisine reports to the executive chef.
The sous chef (soo chef) is directly in charge of production
and works as the assistant to the executive chef or chef de
cuisine. (The word โsousโ is French for โunderโ.) Because the
executive chefโs responsibilities may require a great deal of
time in the office, the sous chef takes command of the actual
production and the minute by minute supervision of the staff.
21. RESTAURANT
MANAGEMENT
-
BOH
( CLASSIC
BRIGADE )
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The station chefs, or chefs de partie, are in charge of
particular areas of production. The following are the most
important station chefs.
The sauce chef, or the saucier (so-see-ay), prepares sauces,
stews and hot hors dโoeuvres, and sautรฉs foods to order. This
is usually the highest positions of all the stations.
The fish cook, or poissonier (pwah-so-nyay), prepares fish
dishes. In some kitchens this station is handled by the saucier.
The vegetable cook, or entremetier (awn-truh-met-yay),
prepares vegetables, soups, starches and eggs. Large kitchens
may divide these duties among the vegetable cook, the fry
cook, and the soup cook.
The roast cook, or rotisseur (ro-tee-sur), prepares roasted and
braised meats and their gravies and broils meats and other
items to order. A large kitchen may have a separate broiler
cook, or grillardin (gree-ar-dan), to handle the broiled items.
The broiler cook may also prepare deep fried meats and fish.
22. RESTAURANT
MANAGEMENT
-
BOH
( CLASSIC
BRIGADE )
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The pantry chef, or garde manger (gard-mawn-zhay), is
responsible for cold foods, including salads and dressing,
pรขtรฉs, cold hors dโoeuvres, and buffet items.
The pastry chef, or the patissier (pa-tees-syay), prepares
pastries and desserts.
The relief cook, swing cook, or tournant (toor-nawn), replaces
other station heads.
The expediter, or aboyeur (ah-bwa-yer), accepts orders from
waiters and passes them on to the cooks on the line. The
expediter also calls for orders to be finished and plated at the
proper time and inspects each plate before passing it to the
dining room staff. In many restaurants, this position is taken
by the head chef or the sous chef.
Cooks and assistants in each station or department help with
the duties assigned to them for example, the assistant
vegetable cook may wash, peel, and trim vegetables. With
experience, assistants may be promoted to station cooks and
then to station chefs.
23. BASIS OF
KITCHEN
ORGANIZATION
The way a kitchen is organized depends on several factors:
* Type of establishment.
* Kinds of dishes to be produced obviously determine the jobs
that need to be done. The menu is, in fact, the basis of the
entire operation.
* Size of the operation (the number of customers and the
volume of food served).
* Physical facilities, including the equipment in use.
* Brigade system, is where the kitchen organization majorly
comes into play when tasks are assigned or allocated so they
can be done efficiently and properly and so all workers know
what their responsibilities are.
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