AHONOU Surname: First Name: HND Hospitality Management Programme: Unit 5 Module Code: Food and Beverage Operations Management Module Name: Submission date: Assignment title: Food and Beverage Operations Management NOTE 1 THIS ASSIGNMENT COVER SHEET NEEDS TO BE COMPLETED AND RETURNED WITH YOUR ASSIGNMENT. FAILURE TO SUBMIT A COMPLETED COVER SHEET WILL
Premium Cooking Restaurant Food
LISENCING FRAMEWORK | FOOD AND BEVERAGE MANAGEMENT | “Extending the Beverage Provision in Hotel” The food and beverage department plays a pivotal role in a star hotel. Such a hotel can hardly be convinced of without food and beverage section. Star hotels worldwide have costly and gorgeous bars which earns them significant amount of revenue. To extend the beverage provision of the hotel‚ there should be a strategy to procure and sell quality beverage at competitive price and serve the guests
Free Alcoholic beverage
FOOD AND BEVERAGE HISTORY Around the time of A.D 850 legend has it that a lone shepherd and his flock happened upon a strange new plant that was growing upon the slopes of lonely hillside. Before the shepherd could intervene some of his herd had started to chomp away at this newly discovered delicacy. After about a quarter of an hour the shepherd began to notice that the entire flock were acting in an extremely lively manner. They appeared to be not only very alert but even hyperactive. Now the
Premium Coffee Drink
A REPORT ON FOOD AND BEVERAGE OPERATIONS BY Javed Hussain Attar Introduction: This paper is mainly about the establishment of a gym in a five-star hotel which consists of 400 bedrooms. Being an Executive Chef in the above mentioned hotel I am responsible to establish a small restaurant in the gym. The gym is open for all the customers and the staff as well. The restaurant should contain the food and also the beverages. Both the food and beverages should be healthy and hygienic as it helps
Premium Coffee Nutrition Antioxidant
Food and Beverage Service Training Manual Preface This training manual is meant to be a guide to all hotel personnel in food and beverage service who are involved in the day-to-day training of staff either part-time. Furthermore‚ it ensures a uniform system of training inputs. It also acts as a self-study guide to any individual who wishes to develop himself/ herself in the vocation of a waiter or restaurant supervisor. The book was developed after understanding the problems that personnel
Premium
from Maxwell Road School Kuala Lumpur and went on to pursue his Professional Education in Food & Beverage overseas. He is a Certified Hospitality Trainer (USA)‚ Food & Beverage Manager‚ Life Fellow of Institute Hospitality Management (Ireland) and Fellow of Malaysian Food & Beverage Executive Association. In the past 46 years‚ he has acquired valuable experience at various management levels in the Food & Beverage Industry. Some of the organizations he has worked with include A&W in Malaysia and Singapore
Premium Management Kuala Lumpur Hotel
1. What is the Guest – Innkeeper Relationship? An innkeeper owes certain duties to those who use the hote’s facilities - Right to be Received. If propery is stolen‚ te extent of the hotel’s liability will be directly impacted by whether or not the property owner is a guest. A hotel owes a duty to guests but not to others who refeain from insulting or humiliating them - Right to be entertained The outcome of many lawsuits turns on whether or not the plaintiff is a guest. 2. Who is
Premium Hotel The Guest Public house
------------------------------------------------- Subject: Food and Beverage Operations II Serial No.72365J Test No.1 Edition: 2 Question 1 This means that liquor outlets can refuse entry and alcohol to any member of the pubmic without giving a reason. Question 2 * People orientated – beverage managers must be comfortable leading their employees and working with the public. a manager is expected to walk the floor and talk to patrons. * Honesty – in some cases beverage manager’s work for the owner of the establishment
Premium Alcoholic beverage
Assessment criteria 1.4 justify the suitability of systems for particular food and beverage outlets. System of suitability of particular food items:- Batch cooking is used in hotels‚ restaurants‚ banquets‚ conference and meetings‚ events‚ night clubs‚ bars and cafes. The restaurants serve the food in table service and the menu is an a la carte. Call order is used in cafes‚ pubs‚ bars and night clubs. The foods are served as table service‚ counter service and plate service; it is an a la
Premium Food Restaurant Menu
rates‚ insurance…) * Establishment and maintenance of standards. SOP (standard operational procedures) * Pricing * Prevention of waste * Prevention of fraud * Management information Problems of F&B control * Perishability of food * Business volume unpredictability/sales instability * Menu mix unpredictability * F&B operation short cycle -> little time for many control tasks * Departmentalization - several production and service departments -> separate trading
Premium Costs Variable cost Cost