IAL3409 Food and Beverage Management and Table Etiquette

1. IAL3409 Food and Beverage Management and Table Etiquette

2. Introduction • Course outline introduction • Course syllabus • Evaluation • Examination • Field Trip • Practical test

3. Course outline and introduction • Food and Beverage Department • Other forms of Food Service Industry • Knowledge of front of house and back of house • Theory of food service (1-2) • Hospitality and service personnel • Service Standard Training

4. Midterm examination • Guest relation management and evaluation • Table etiquette principles • Hotel inspection and table manner testing • Beverage product knowledge (1-2) • Cocktails mixing practical • Course review and test in cocktails mixing • Final Examination

5. Course evaluation and criteria • Class attendance 10% • Criterion • Class signing sheet • Name random checking • Grooming and punctuality

6. Midterm 20% • Final 30 % • Multiple choices, Writing part • Individual assignment 30% • Group work and presentation 10% • Interpersonal skill 5% • Personal skill 5%

7. Additional Learning • John R. Walker.2004.Introduction to hospitality management. • C. Anderson & D Blakemore. 1991. Modern Food Service. Oxford: Linacre House. • Graham Brown & KaronHepner. 2004. The waiter’s handbook edition 3. • PiyapanKlunklin. Food and beverage service in the restaurant • Others food and beverage book and hotel website

8. Introduction of Hotel Industry • The development of hotel industry (briefly) • Terms of hotel franchising, partnership, leasing, syndicates, and management contracts • Classify hotels by type, location, and price

9. Classify hotels by type, location, and price • Diamond awards by AAA • Five star awardsby Mobile Travel Guide • Hotel classification by THA • Other classification

10. Managing hospitality • The concept of hospitality • Management • Guest • Services • Profits

11. Service concept

12. Structure of Hotel Management and organization chart(http://mail.hotelmule.com)

13. Department in the Hotel(http://mail.hotelmule.com)

14. Activities concerns in Hotel Industry • Accommodation • Food and Beverage services • Transportation • Travelling or tourism • Recreation

15. Food and Beverage Department • F&B Director • F&B Planning • Kitchen • Restaurant/Outlet • Bars • Stewarding Department • Catering Department • In-Room Dining/Room Service • Trends in F&B Operations

16. Structure of department

17. Food & Beverage Director • Directs and organizes the activities of the F&B department to maintain high standards of F&B quality, service, and merchandising to maximize profits • Qualification and needed skill • Operation planning • Business forecast

18. F&B planning • Staffing • Cost controlling • Liaisons with executive chef in menus, food quality, and quantity • Guest feedback analysis • Regular competition analysis • Liaisons with purchasing manager for inventory control

19. Kitchen • Executive chef • Cost controlling • Quality and quantity of food • Menu creation • Position in the kitchen

20. Restaurants/Outlets • Restaurant Manager • Exceeding guest service expectations • Hiring, training, and developing employees • Setting and maintaining quality standards • Marketing • Room service, mini bars, or cocktail lounge • Presenting annual, monthly, and weekly forecasts and budgets to the F&B director

21. Bars • Bar manager • Supervising the ordering process and storage of wines • Preparing a wine list • Overseeing of staff • Maintaining cost control • Assisting guests with their wine selection • Proper service of wine • Knowledge of all beverage and their service

22. Stewarding Department • Chief steward • Cleanliness of the back of house • Maintaining clean glassware, chinaware, and cutleries for the outlets • Maintenance of dishwashing machines

23. Inventory of chemical stock • Sanitation of kitchen, banquet isles, storerooms, walk-ins/freezers, and all equipment • Pest control and coordination with exterminating company • Forecasting labor and cleaning supplies

24. Catering Department • Director of catering • Liaisons with Room division Manager • Organizing, and planning • Maintaining meeting with concerned department • Sell of conventions, banquets and functions

25. Set up service standards • Set up sales and cost budget • Creative and knowledgeable in food and beverage • Staffing and labor cost controlling • Exceeds guest expectations • Organizes catering events; Meetings, Conventions, Dinners, Luncheons, weddings, and parties..

26. In-Room Dining/ Room service • Room Service Manager • Analyze the front desk forecast • Planning • Staffing; schedule/roster • Set up service standards • Cost controlling, menu and prices • Prepare food and beverage ordered

27. Trends in Food and Beverage Operation • The use of branded restaurants instead of hotels operating their own restaurants • Making restaurants and beverage outlets more casual • Standardized menus and service for all hotel restaurants • Technology is being used to enhance guest services and control costs in all area of the hotel

28. Summary: • The F&B division is led by the director, who is responsible for the efficient operation of kitchen, catering, restaurant, bars, and room service • Executive chef is responsible for kitchen in charge of the quality and quantity of food including administrative duties, financial results, and organizing

29. A hotel usually has a formal and a casual restaurant which are either directly connected to the hotel or operated separately • Room service offers the convenience of dining in the room, with quality food and beverage, at a price acceptable to both the guest and the hotel.

30. Catering is subdivided into on-premise and off-premise occasions, which may include meetings, weddings, conventions, dinners, luncheons and party. The type of service and room set up may vary. It involves careful planning and the interaction and cooperation of many people.

31. Question?