What is the organizational structure of food and beverage?

Answer 1

Food & Beverage Service Skill Based Elective - I (Semester - III) Food Service Unit-I Different type of catering establishments- Hotels, Motels, Restaurants, Private hospitals, Resorts, Pubs, Discotheques, Fast food restaurants, Airlines catering, Railway catering and Sea catering. Unit-II Organization structure of F&B department, Relationship of waiter with customers, kitchen and management. Attributes of Food & Beverage service personnel. Unit-III Classification and enumeration of service equipments- furniture, linen, crockery, flatware, hollow-ware, glassware, disposable service equipments, chaffing dishes, plate warmer, hotplate, micro oven , ice cube machine, gueridon trolley. Unit-IV Preparation of the restaurant- mis-en-place, mis-en- scene, rules of laying a cover, Rules and procedures for service of a meal. Methods of service- French/ English/ Indian thali/ Plantain Leaf service. Unit-V Basic types of menu and service: Table d'hote, ala carte, breakfast and buffet. French classical menu. References Food and Beverage Service by Sudhir Andrews. Mastering Restaurant Service by H.L. Cracknell and G.Nobis. The Waiter by Fuller and Currie. Essential Table Service by John Fuller. The waiter and Waitress by Henry Dahmer Skill Based Elective - II (Semester - IV) Food Service - Practical - I References Food and Beverage Service by Sudhir Andrews. Mastering Restaurant Service by H.L. Cracknell and G.Nobis. The Waiter by Fuller and Currie. Essential Table Service by John Fuller. The waiter and Waitress by Henry Dahmer Skill Based Elective - III (Semester - V) Advance Food & Beverage Service Unit-I Significance of pantry in F&B operation- layout & equipment, Kitchen stewardingrole of stewarding, wash up and storage. Unit-II Non Alcoholic Beverages - Hot/Cold -Methods/Types Unit-III Alcoholic Beverages- Different alcoholic beverages - Beer, Wine, Whisky, Rum, Gin, Vodka- brief description and brand names, cocktails and mock tails- names and recipes (five each) Unit-IV F&B Control system- KOT Flow, making bill- manual and computerized. Unit-V Room Service: Centralized & Decentralized - Room Service flow chart. References Food & Beverage Service by Ronald cichy & Paulwise. Complete book of mixed Drinks by Anthony Dias. Encyclopedia of wines and atlas of wines by Hung Johnson. Professional Food Service Management by Habis Thayar. Food and Beverage Service- R.Lilicarp Skill Based Elective - IV (Semester - V) Food & Beverage Service - Practical - II References Food & Beverage Service by Ronald cichy & Paulwise. Complete book of mixed Drinks by Anthony Dias. Encyclopedia of wines and atlas of wines by Hung Johnson. Professional Food Service Management by Habis Thayar. Food and Beverage Service- R.Lilicarp Skill Based Elective - V (Semester - VI) Restaurant Hygiene and Work Safety Unit - I a) Meaning of Hygiene and personal Hygiene. b) Good grooming standards. c) Good Food handling habits. Unit - II a) Establishing a hygienic Restaurant. b) Importance of lighting and ventilation. c) Clearing of equipments, after use. Unit - III a) Garbage disposal and pest control. b) Methods to be followed in storing and serving to prevent food poisoning. Unit - IV a) Basic first aid in Emergencies. b) General safety rules to be followed. Unit - V a) Dishwashing-methods and principles. b) Manual and mechanical dishwashing advantages and disadvantages. References Preventive and Social Medicine - K. Park. Theory of Catering - Victor Cessarani. Food Hygiene and Sanitation -S.Rodey. Food Hygiene for Food Handlers- Jil Trickets Skill Based Elective - VI (Semester - VI) Spoken English (Practical) Polite expressions Etiquette Correct pronunciation Formal Conversation Telephone manners. References Balasubramanium, Common Mistakes in English, Macmillan, 2003 Jack Windsor Lewis, Studies in General and English Phonetics, 2002

Answer 2

The organizational structure of food and beverage really depends on the restaurant or hotel it is operated out of. The basic organizational structure is as follows: server and customer relationship, function of kitchen and/or bar, and management.

Answer 3

The food and beverage department is mostly an operational level department. The operational level is the hands on department and therefore it is common to find people cooking, heating and storing food before serving it.