OBJECTIVE 2.03
HOSPITALITY OPERATIONS
Identify the different aspects of lodging
food and beverage departments
THE PROCESS OF BUYING RAW FOODS,
EQUIPMENT AND UTENSILS (FOR CONSUMPTION
FOR THE RESTAURANT BUSINESS)
http://www.youtube.com/watch?v=SaqBOXvfe6s
 Take Notes as you watch this

“YOU DO” #1
Video Reflection
 Write (2) paragraphs summarizing the process of
buying raw foods, equipment and utensils (for
consumption for the restaurant business

PURCHASING VS RECEIVING


The process of buying raw foods equipment and
utensils is called PURCHASING . This is a very
important role in a restaurant industry. The
actual purchaser is usually an expert in buying
goods and services for the hotel or restaurant.
The process of making sure that the exact items
delivered are the exact ones ordered, this is
called RECEIVING ones ordered
“YOU DO” #2


According to the video on the process of buying
raw foods, equipment and utensils list at (5)
reasons WHY PURCHASING is an important
role
According to the video on the process of buying
raw foods, equipment and utensils list at (5)
reasons why RECEIVING is an important role
THE ROLE OF THE
FOOD AND BEVERAGE DIRECTOR.

Food and beverage managers plan, organize,
direct, control and evaluate the operations of
restaurants, bars, cafeterias and other
businesses that operate serving food and
beverage. Food and beverage managers may
be employed by restaurants, bars, hotels and
resorts etc. Food and beverage managers
still require great customer skills but apply
management skills ensuring the labour and
financial goals of the organization are
maintained.
THE ROLE OF THE
FOOD AND BEVERAGE DIRECTOR.
(CONTINUED)
The manager in charge of all the food and beverage
services in the hotel. He or she will report to the Hotel
General Manager.
 The range of median annual salaries is $41,600 $56,000 (depending on the industry group, region,
and union/non-union) *Not including gratuities or
incentives

RESPONSIBILITIES OF A FOOD AND BEVERAGE
DIRECTOR.
 Organize, direct and evaluate food and beverage
service
 Recruitment and training of staff
 Shift scheduling
 Performance management; monitor staff
performance and provide feedback
 Purchase and control of inventory
 Monitor revenues and expenses
 Ensure practice of heath and safety regulations
 Negotiate supplier arrangements for food and
beverage products
 Negotiate with clients for use of facilities for
catering, parties, banquets, etc.
KNOWLEDGE, SKILLS AND ABILITIES OF A
FOOD AND BEVERAGE DIRECTOR:
Completion of secondary school should be required
 Diploma or degree in business management or tourism
related field would be an asset
 Leadership skills
 Flexibility
 Adaptability
 Inventory management
 Conflict resolution
 Ability to work under pressure
 Ability to multi-task
 Good organizational skills

FOOD AND BEVERAGE DIRECTOR
Their MAIN responsibilities are to manage the
following five departments:
 1. Dining Room
 2. Beverages.
 3. Kitchen
 4. Banquets
 5. Room service

POSSIBLE FUTURE CAREER PATHS OF A FOOD
AND
BEVERAGE DIRECTOR.
Director of Sales and Marketing
 General Manager

Example of a Food and Beverage Director
 http://www.youtube.com/watch?v=2tlA2tNbOj0
 Take Notes as you watch this

CATERING
HTTP://WWW.YOUTUBE.COM/WATCH?V=FU7XEMV_7H4
HOW TO PREPARE FOR CATERING A PARTY
(TAKE NOTES)
WHAT IS CATERING



The act of food provision in a
professional capacity,
typically at social events.
It is providing with what is
needed or required.
Caterers, which are either
independent vendors or
individuals within a
particular department of a
facility (such as a hotel,
restaurant, institution,
venue, etc.).
To provide food or
entertainment
 Catering usually
provides for a full
range of events,
including business
meetings, conferences,
exhibitions, special
events, weddings, and
other social occasions.

CATERING ROOM SET UP

http://www.youtube.com/watch?v=4DBi56IAb34

Take Notes.
“YOU DO” #3
ANSWER THE FOLLOWING QUESTIONS
What are the components to a catering room
setup?
 What are the responsibilities of a Food and
Beverage Director
 Write a 2 paragraph summary of the video that
you just watched. How to Prepare for
Catering a Party
 Log onto this site and give a FULL description of
a catering manager
 http://www.prospects.ac.uk/catering_manager_jo
b_description.htm

BANQUETS
WHAT ARE BANQUETS???
A ceremonious public
dinner, especially one
honoring a person,
benefiting a charity,
etc.
 A banquet dinner is
available in buffetstyle or table service.


A banquet dinner
consists of several
different things
working together to
make the occasion an
enjoyable one for all of
the guests and staff.
SETTING UP A BUFFET

You will watch and take notes. We will only
watch portions of this documentary so take good
notes
HOW ARE BANQUETS BOOKED????

Banquet – Food served in honor of a special
occasion.

A Banquet is typically booked through the sales/marketing
department
Convention – A large meeting, usually
sponsored by a group for its members.
 Client – Banquet customers.
 Banquet event order – Written record of all the
decisions that have been made about what the
client wants during the banquet.
 Conference Rooms –small event are normally
held in conference rooms at hotels or
convention centers.

RESPONSIBILITIES OF EACH MEMBER OF THE
BANQUET STAFF…
Banquet Manager – Responsible for making sure
that all aspects of each banquet run smoothly. The
banquet manager will also hire and schedule workers.
Takes care of the details so the client does not worry.
 Banquet Chef – Responsible for feeding all large
groups in the hotel. Prepare any showpieces such as
ice sculptures.
 Banquet Servers – Serving food and beverages
during the banquet. Servers also make sure the
banquet tables are set correctly. It is very important
that each event is staffed properly with servers
according to their expected amount of guest.

RESPONSIBILITIES OF EACH MEMBER OF
THE
BANQUET STAFF…(CON’T)
Banquet Setup Staff – Moving and arranging the
room dividers, tables, and chairs.
Audiovisual Staff – Make sure all equipment such as
projection screens, overhead projectors, microphones,
and music equipment.
Sales and Catering – The person responsible for
booking services like wedding, banquets, conference
rooms at hotels.
Sales Event Order – An imperative communication tool
used between a hotel’s catering manager and the
banquet manager.
FOUR STYLES OF BANQUET SERVICE

1. Standing Buffet – Standing buffets are designed so
that people will socialize. Finger Foods are usually served.
Cheese and Crackers, vegetables and dip, or cocktail hot
dogs.



Creating a Buffet table in a snap
http://www.youtube.com/watch?v=qyYmDMm299k
2. Passed-Items Function – Type of standing buffet.
Instead of food on buffet tables, servers walk around the
room with food and beverages on trays.


Proper way to carry trays
http://www.youtube.com/watch?v=MGsRG7Rfr18
3. Seated Buffet – Tables are set and guest are assigned
a table or choose where to sit. Guests will go to the buffet
table and then return to seat. The cost for these are usually
less than other buffets.
 4. Seated Banquet – Tables are set and guests are
assigned a table or choose where to sit. Servers will serve
all parts of the meal.
 5. Single Event Banquet - These generally serve for one
purpose only (one event/occasion).

2.03 IDENTIFY THE DIFFERENT ASPECTS
OF LODGING FOOD
AND BEVERAGE DEPARTMENTS
Station – The location in the room where food or
beverage is available.
 Function – Another term for a special event.
 Skirting – Table linen placed around buffet
tables to hide the table legs.




http://www.youtube.com/watch?v=0STadCAkg2Y
Why is this an important factor of an event?
Break down – Clear dishes, food, clean tables
and chairs, put away all furniture and
equipment, and clean the floor. This normally
happens at the conclusion of a meeting/event and
is performed by the banquet staff.
FUNCTIONS OF THE

ROOM SERVICE DEPARTMENT:
What is room service?

http://www.youtube.com/watch?v=Z7qJ-Z2uScc
Room Service Manager – Supervises all room service
operations.
 Room Service – The delivery of food and beverages to
guests in their hotel rooms.

24 Hour Service
 Limited Service – Only during certain hours
 Doorknob Menu
 Meals delivered by room service staff
 Meals delivered on Fancy Carts

Do you think room service will eventually be a thing of the
past?
http://www.youtube.com/watch?v=YOqVU4U9rIg
DESCRIBE THE ROLE
OF THE BARTENDER AND SERVERS IN
MONITORING ALCOHOL CONSUMPTION

Beverage Manager – Oversees the hotel’s front bars, service bars,
special-purpose bars, room service beverage deliveries, hospitality
suite bars, and mini bars.

Bar – Place that serves alcoholic beverages, as well as nonalcoholic
beverages

Front Bar – One or more bartenders

Service Bar – Serve public face to face

Special Purpose Bar – Both front bar and service bars can be
considered, “special purpose bars. These are bars usually
portable bars set up in a ball room for a specific purpose.

Hospitality Suite – Special room in hotel to serve groups
Mini bar – Stocked with snacks and beverages

Bartender – Alcoholic Production

Beverage Server – Takes orders for beverages, then gives the orders
to the bartender

Bar Rack – Makes sure the bar is stocked with liquor, ice, glassware,
and supplies.

PAMPA BRAZILIAN STEAKHOUSE ON
THE OPENER
OPENING A “PASSED-ITEMS FUNCTION
“ BUFFET
WHAT IT TAKES TO SUCCEED IN THE
BUSINESS

http://www.youtube.com/watch?v=PEygL8ImHgk
“YOU DO” #3
Chapter 7 DO NOT TEAR THE PAGES FROM
THE BOOK, WRITE ON YOUR OWN PAPER
 (start on page 59-68) in you Hospitality Services
Food & Lodging Workbook

“YOU DO” #4
Chapter 8 DO NOT TEAR THE PAGES FROM
THE BOOK, WRITE ON YOUR OWN PAPER
 (start on page 69-78) in you Hospitality Services
Food & Lodging Workbook

MAKE SURE THAT YOU’VE TURNED IN THE
FOLLOWING

Notes taken in class
and on your own

All “You Do’s –
including your book
work.
THE END
Any Questions???????
EXAMPLES OF UNUSUAL REQUEST FOR
BANQUETS/RECEPTIONS/CATERING EVENTS
http://www.imdb.com/
video/hulu/vi40141860
09/
 http://www.imdb.com/
video/hulu/vi39640296
9/

THE BIG PICTURE
1.
Choose a banquet facility include visual layout
of the facility and end set-up
2.
Style of Banquet/buffet - Standing Buffet ,
Passed-Items Function , Seated Buffet , Seated
Banquet , Single Event Banquet
3.
Choose a Caterer/Chef (list the name of the
catering service/chef-who’s providing the meal)
4.
Choose an Event Coordinator (include set up,
clean up-theme decorations) –although you are
putting it together research and find a cater in
the general area of the facility where you event
will be held.
5.
You must have invitations for the event &
thank you cards
6.
Compose a promotional video with music
7.
Make a powerpoint with the particulars to
present o the class (include questions 1-6)