Food and Beverage Notes

RECEPTION HEAD WAITER He is the man with tremendous responsibilities. He has complete knowledge of the floor plan. He is responsible to maintain and update all different registers like the cover register & sales register. He also maintains a separate register for staff absentees and sends it to the personal department from time to time. He welcomes the guests at the entrance. He informs the staff during the briefing about the possible arrival of VIP’s/celebrity persons. In the absence of the restaurant manager and the head waiter (Maitre’ de Hotel), he is in charge of the restaurant. He presents the menu to the guests. In the absence of the restaurant manager, he is responsible for the public relation activities of the restaurant. In a formal banquet he decides the seating arrangement on the main table. He maintains the guest comment card.

RESTAURANT MANAGER Restaurant Manager is responsible for directing and supervising all activities pertaining to employee relation, food production, sanitation, guest service and operating profits. The restaurant manager is either the coffee shop manager, bar manager or the specialist restaurant manager. The restaurant manager reports directly to the food and beverage manager and has overall responsibility for the organization and administration of a particular outlet or a section of the food and beverage service department. The restaurant manager's job includes:  Setting and monitoring the standards of service in the outlets. Administrative duties such as setting duty charts, granting leave, monitoring staff positions, recommending staff promotions and handling issues relating to discipline. Training the staff by conducting a daily briefing in the outlet. Playing a vital role in public relations, meeting guests in the outlets and attending to guest complaints, if any. Fo

ASSISTANT FOOD AND BEVERAGE MANAGER The assistant food and beverage manager assists the food and beverage manager in running the department by being more involved in the actual day-to-day operations. This position exists only in large organizations. An assistant food and beverage manager's job includes: a) Assisting section heads during busy periods. b) Taking charge of an outlet, when an outlet manager is on leave. c) Setting duty schedules for all the outlet managers and monitoring their performance. d) Running the department independently in the absence of the food and beverage manager.

FOOD AND BEVERAGE MANAGER The food and beverage manager is the head of the food and beverage service department, and is responsible for its administrative and operational work. Food and Beverage Managers direct, plan and control all aspects of food and beverage services.  Food and Beverage Managers require excellent sales and customer service skills, proven human resource management skills, and good communication and leadership skills. Desired knowledge for this position includes knowledge of the products, services, sector, industry and local area, and knowledge of relevant legislation and regulations, as well. Hence it is said That food and beverage manager is a Jack-of-all-trades, as the job covers a wide variety of duties.  In general, food and beverage manager is responsible for: 1 Budgeting: The food and beverage manager is responsible for preparing the budget for the department. He should ensure that each outlet in the department achieves the estimated

WELFARE CATERING This category of catering is done not for the objective of making money but as a welfare measure for the target group. One of the major factors in such kind of catering is the consideration of the cost. Since this kind of catering is done as a welfare measure and no profit is expected, so cost becomes a very important factor. Non-commercial operation include catering services in institution such as prison, schools, hospitals, and industries, colleges, universities and old age homes . Among the different branches of welfare catering , the following are the most important ones: Industrial Catering Institutional Catering Service Catering 1 Industrial Catering This branch of welfare catering is carried out in the industrial units or manufacturing units. In the manufacturing industries food is cooked for three levels of employees. They are the shop floor level workers, the supervisors and the managers or executives. While the menu is planned for the s

Marine/Sea Catering  It is referred to marine catering and it is divided into two major parts, Cruise Line Catering Cargo Ship Catering 1 Cruise line Catering Here the catering is done to the passengers travelling in the cruise ships. The modern day luxury cruise liners have a very high. They are equipped with facilities like restaurants, ballroom, discotheques, casino, swimming pool, laundry, etc. on board. The quality of service is exclusive compared to the f&b standard of a five star hotel. The passenger’s meal price is included in the price of the ticket. All the meals during the journey are taken care of by the cruise liners . The highest standard of F&B as well as service is provided here. All the necessary ingredients are picked up from the part of origin including water to cover up the requirement for the entire duration of the cruise and some extra stock for 3-4 days in case of any emergency. All the necessary ingredients are supplied by a contractor c

AIRLINE CATERING Unlike the other transport system like the rail or ocean liners, air transport carry pre-plated food on board as there is no facility available on airline for cooking or presentation. Most airlines design or plan flight-catering establishments or kitchens to meet their requirements. The system was to continue until the country was nationalized and was divided into two separate corporations, one for domestic route and the other for international. Modernization and expansion increased the carrying capacity of passengers in both airlines. It was necessary to increase and expand the catering services with a standard compatible to the cost of airline ticket. To cope with the need of international airline carrier several flight kitchens were established in Bombay (Mumbai), Delhi, Calcutta (Kolkata) and Chennai. Air India started a subsidiary company called the HCI (Hotel Corporation of India) with a view to operate flight kitchens and accommodate passengers i

RAILWAY CATERING Catering to passengers during the journey and at halts at stations is called railway catering .In the mid 19 th century the railway network began in India with an operation that was to extend the length and breadth of the vast subcontinent. With travel made easier, people who traveled from one part of the country to the other required food, drink and route. At most of the larger stations catering refreshment rooms were opened. The trains would halt for an appropriate length of time so that the passengers could get a simple meal. Passengers unable to afford the luxury of eating in the refreshment room could get snacks from numerous vendors on the station platform. Railway companies went to the extent of setting hotels attached to the stations so that the passengers who were travelling from one region to another could get some comfort. The luxury of sleeping cars and restaurant cars were a much later development. At the turn of the century the railway mi

TRANSPORT CATERING This category of catering involves service of food and beverage in the various modes of transport. This kind of catering has become very professional and developed nowadays. This branch of catering constitutes a significant part of the entire world of catering. Transport catering comprises of the following categories: Railway Catering Airline Catering Sea/Marine Catering

 NON-RESIDENTIAL CATERING This category includes catering establishments, which provide the facility of food and beverage. No accommodation is provided. The main examples are as follows: Restaurants Pubs Bars Night clubs Discotheques Kiosks Fast food outlets Cafeteria 1 Restaurant These are into the business of serving only food and beverage to the customers. They do not provide the facility of accommodation. They can be attached to a hotel or independently existing. A restaurant can be either a multi-cuisine or a specialty restaurant. Specialty restaurant normally operates for lunch and dinner. Specialty restaurant can be attached to a hotel or can independently exist. Multi-cuisine restaurant are traditionally stand –alone or independently existing. Specialty restaurants are comparatively more expensive than the multi-cuisine restaurants. Specialty restaurants serve one type of cuisine like either Chinese or Indian or Italian or Mexican, etc. each and every asp

RESIDENTIAL CATERING This category involves organization, which provides the facility of accommodation. They may or may not provide the facility of food and beverage. The different examples under this category are, Hotel Motel Resort Floatel Lodge Guest House Circuit House 1.Hotels Hotels are establishments or business premises, which provide the basic facility of accommodation as well as food and beverage. An establishment cannot be called as hotel if any one of the facilities is absent. Depending upon the additional facilities offered by the hotel, they could be classified into one star, two star, etc up to five star. The hotel can be categorized into various types depending upon factors like location, type of clientele, length of stay, type of plan, etc. on the basis of location, hotels can be divided into downtown hotel, suburban hotel, motel, transit hotel & inn group hotel and business hotels, etc. 2.Motels The term motel has been derived from th

Commercial Catering Commercial catering involves doing the business of catering for the objective of making profit through customer satisfaction. The main objective of concern is to make money. Money cannot be made without the achievement of customer satisfaction. At the same time the existence of the business concern is also not possible without profit. So from a commercial establishment’s point of view both the profit and customer satisfaction are equally important and one cannot be prioritized over the other. Commercial catering can be divided into two main categories. They are, Residential Catering Non-Residential Catering

THE ROLE OF CATERING ESTABLISHMENT IN THE TREVEL AND TOURISM INDUSTRY The travel and tourism industry is one of the largest and most profitable industries in most countries. While on one hand, increased stress levels are forcing a lot of working professionals to take regular breaks and holidays throughout the year; on the other hand , there has been a remarkable change in people’s mindsets which encourages people to go on vacation and appreciate the cultures and environment of different places. One of the aspects of hospitality service is catering. It means professionally organizing the supply of food and beverage, rooms and managing social events. In the 1940’s the term “ hotel and catering industry ” was coined to include the economic activities of undertaking whose aim was to satisfy the demands of food, drink and accommodation away from home. The industry has expanded rapidly in the last few decades. It is established that one in every four meals is planned, prepared a

ITDC HOTELS India Tourism Development Corporation (ITDC) was set up as a wholly owned government company in 1966, for the development and promotion of tourism in India . India Tourism Development Corporation (ITDC) was established in 1966 as an autonomous public sector corporation, entrusted with the task of helping develop tourism infrastructure and promoting India as a tourist destination. Today, ITDC provides a complete package of tourism services including accommodation, catering, travel-related services, event management, publicity, hotel consultancy, duty free shops, in-house travel agency, entertainment and shopping.  

ITC HOTELS ITC was incorporated on August 24, 1910 under the name of ‘ Imperial Tobacco Company of India Limited ’. Its beginnings were humble. A leased office on Radha Bazar Lane, Kolkata was the centre of the Company’s existence. The Company celebrated its 16 th birthday on August 24, 1926 by purchasing the plot of land situated at 37, Chowringhee (now renamed J.L.Nehru Road), Kolkata for the sum of Rs 310,000. This decision of the Company was historic in more ways than one. It was to mark the beginning of a long and eventful journey into India’s future. The Company’s headquarter building ‘ Virginia House’ , which came up on that plot of land two years later, would go on to become one of Kolkata’s most venerated landmarks. The Company’s ownership progressively Indianised and the name of the Company was changed to I.T.C. Limited in 1974. In recognition of the Company’s multi-business portfolio encompassing a wide range of business – Cigarettes & Tobacco, Hotels, Information

TAJ HOTEL Billed by the Times, London as the finest hotel in the East, the Taj’s first hotel, the Taj Mahal Palace & Tower, Mumbai was perhaps the only place in the world where a British Viceroy could rub shoulders with an Indian Maharajah, where the congress could debate with right wing leaders, and where sailors on shore leave could flirt with the Pompadour Follies. Built at the cost of a quarter of a million pounds, the hotel introduced a series of firsts that set new benchmarks in Indian hospitality. Over the years, the Taj brought into Bombay, “ Professors of Dance ” Mademoiselle Singy to raise temperatures and a few eyebrows with the Tango, the first air-conditioned ballroom to cool things down, the first cold storage, the first licensed bar and more. The changing decades ushered in new tastes and newer guests including Mick Jagger, Steven Spielberg and David Rockefeller, to name a few. From Nobel laureates to rock stars, fashion divas, to oil-rich sheiks, Taj r

OBEROI HOTELS Rai Bahadur Mohan Singh Oberoi , chairman and the founder of Oberoi hotel was born in August 1900 in Bhaun, a small village in what is now in Pakistan. Soon after his marriage in 1922 he arrived penniless in shimla, and found a job as a front office clerk in the Cecil hotel at a salary of Rs. 40/month. Some years later he moved to Clark hotel (also in Shimla) and gained experience in all aspects of the hotel operations. In 1934 he bought Clark hotel by mortgaging all his assets and selling his wife’s jewelry. 1930: a cholera epidemic struck Calcutta and the Grand hotel, the largest in the city was forced to close. In 1938 Mr. Oberoi acquired the grand and converted it into profitable business venture. The Oberoi Grand remains to this day Calcutta’s leading hotel.  1943:Mr. Oberoi took over the associate hotel of India(AHI) with eight hotels in northern India including the Cecil in Shimla, Maidens and Imperial in Delhi, and 4 hotels now in Pakistan. Th