Sunday, 19 March 2017

duty and respocibility of f and b manager

Food and Beverage Manager job description

This Food and beverage manager job description template is optimized for posting in online job boards or careers pages. It is easy to customize for your company, restaurant or hotel. As your company hires food and beverage managers (F&B managers) and directors, feel free to change these key duties to fit your needs.

Food and Beverage Manager Responsibilities

Include:

Managing all F&B and day-to-day operations within budget and to the highest standards
Ensuring excellent levels of internal and external customer service
Leading F&B team by attracting, recruiting, training and appraising talented personnel
Establishing targets, KPI’s, schedules, policies and procedures

food and beverage manager job description

Job brief

We are looking for a professional food and beverage manager to be responsible for managing all F&B operations and for delivering an excellent guest experience. The successful candidate will be able to forecast, plan and manage all F&B orders, staff and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement.

Responsibilities

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
Preserve excellent levels of internal and external customer service
Design exceptional menus, purchase goods and continuously make necessary improvements
Identify customers needs and respond proactively to all of their concerns
Lead F&B team by attracting, recruiting, training and appraising talented personnel
Establish targets, KPI’s, schedules, policies and procedures
Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
Comply with all health and safety regulations
Report on management regarding sales results and productivity

Requirements

Proven food and beverage management experience
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Ability to spot and resolve problems efficiently
Mastery in delegating multiple tasks
Communication and leadership skills
Up to date with food and beverages trends and best practices
Ability to manage personnel and meet financial targets
Guest-oriented and service-minded
Culinary school diploma or degree in food service management or related field

french clasical menu

17 Course French Classical Menu with Description and Examples

1 - Hors-d oeuvre / Appetizer

Are of spicy in nature in order to stimulate the appetite for the dishes that are to follow in the course.

In recent years, hors d’oeuvres have gained popularity, and now appear on most of the menus in modest eating places.

Served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion.

Examples Of Hors d oeuvres are :

Salads: Beet root, Potato Salad, Tomato Salad, Fish Mayonnaise, Russian Salad

Caviar : Roe of sturgeon fish

Shellfish cocktail : Prawns or shrimps on a bed of shredded lettuce covered with tomato flavoured mayonnaise.

Melon Frappe : Chilled Melon

Saumon Fume : Smoked Salmon

Pate maison : Goose or chicken liver, cooked , sieved and well seasoned.

2 - Potage / Soup

Soup also act as an appetizer for the further courses to come. Soups like clear soup(consommé) and the other a thick soup (crème, veloute, puree) are served during this course. Although it must be noted that the clear soup is always placed first on the menu.

Examples of Potage :

Consommé julienne : - clear soup garnished with strips of root vegetables

Consommé celestine : - clear soup garnished with strips of savoury pancakes.

Bisque d homard :- thick lobster- flavored soup

Green Bean Soup : - cream of Green Beans

Soup a l oignon : - clear onion soup

3 - Oeuf / Egg

Oeufs are the dishes made from egg. There are many styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner menu.

Examples of egg dishes are:

Omelette espagnole – Flat omelette with onions, peppers and tomatoes

Omelette aux tomates : - tomato omelette

Omlette aux champignons : - mushroom omelette

Oeuf poche florentine : - poached egg on a bed of spinach coated with cheese sauce & gratinated

Oeuf brouille au lard : - scrambled egg with bacon.

4 - Farinaceous / Farineaux / Pasta or Rice

This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. There are more than 200 varieties of pasta. The ingredients, size, shape and colour determine the type of pasta.

Examples of farinaceous dishes are:

Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce.

Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinach

Cannelloni : - rolls of ravioli paste filled with stuffing as for ravioli.

Gnocchi romaine – semolina based.

Spaghetti bolognaise – spaghetti blended with minced lean beef with rich brown sauce.

5 - Poisson / Fish

Poisson are the dishes made from fish. Fish, being soft-fibred,prepares the palate for the heavier meats that follow. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice.

Examples of fish dishes are:

Sole meuniere : - Sole shallow fried in butter.

Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets).

Sole cubat : - fillet of sole poached, dressed on a mushrooms puree and coated with a cheese sauce.

Darne de saumon grillee, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavoured with tarragon.

Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured with brandy and finished with butter.

6 - Entrée / Entree

The First in the meat course Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce when releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish.

Examples of this type of dish are :

Poulet saute chasseur : - saute chicken in a rich brown sauce flavoured with tomatoes and mushroom.

Supreme de volaille sur cloche – breast and wing of chicken cooked under a cover in oven.

Steak Daine : - minute steak shallow fried and flavoured with onions and mushrooms finished with red wine or cream.

Chateaubriand : - double fillet steak grilled.

7 - Sorbet / Sorbet

Because of the length of the French classical menu, this course is considered to be the rest between courses . It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. It is water and crushed ice slush flavoured as a rule with champagne and served in a glass.

Examples of sorbet :

Lemon Sorbet

Champagne Sorbet

Calvados Sorbet

Peach Sorbet

Raspberry Sorbet

8 - Releve / Joints

This is the main meat course on the menu, Releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.

The Dish may contain any of the following:

Lamb (Agneau) Chicken (Poulet)

Beef (Boeuf) Duckling (Caneton)

Veal (Veau) Fowl (Poulard)

Ham (Jambon) Tongue (Langue)

Pork (Porc)

Some Examples of Releve:

Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin of beef.

Carre d agneau roti : - roast best end of lamb

Cuissot de porc roti puree de pommes : - roast legg of pork with apple sauce.

Gigot d agneau roti sauce menthe : - roast leg of lamb with mint sauce

9 - Roti / Roast

At this stage the balance of the courses is gradually returning from heavy to light. Roast always contain roast of game or poultry: - chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a cresent shaped dish.

Example of Roti:

Roast chicken

Braised duck

Roast quail

10 - Legumes / Vegetables

We now have a vegetable dish served only with its accompanying sauce. These are vegetable dishes that can be served separately as an individual course or may be included along - with the entrée, relevé or roast courses.

Examples of Legumes:

Pommes au four: - baked jacket potato

Champignons grilles : - grilled mushrooms

Choufleur mornay: - cauliflower with a cheese sauce.

Haricots verts au beurre: - French beans tossed in butter

11 - Salades / Salad

Various types of salads which are served during this course.

Examples of salades are:

Salade francaise : - lettuce, tomato, egg, & vinaigrette dressings.

Salade vert: - Lettuce, watercress, cucumber and green pepper.

12 - Buffet Froid / Cold Buffet

In this course Chilled meat(small) pieces are served.

Examples of cold buffet items are:

Poulet roti : - Roast chicken

Ham in Parsley Aspic (Jambon Persillé)

Caneton Roti: - Roast Duck

Mayonnaise d hommard: - lobster mayonnaise

13 - Entremets / Sweets

Entremets on a menu refers to desserts. This could include hot or cold sweets, gateaux, soufflés or ice-cream.

Examples of Entrements:

Crepe suzette : - pancakes in a rich fresh orange juice and flamed with brandy.

Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured liquor.

Peche Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and decorated with cream.

Bombes : - various Ice cream sweets.

14 - Savoureux / Savory

A dish of pungent taste, such as anchovies on toast orpickled fruit. They are seved hot on toast or as savoury soufflé.Welsh rarebit, Scotch woodcock, Canape diane are some of the examples.

Welsh rarebit: - Cheese sauce Flavoured with ale on toast gratinated.

Canape Daine :- Chicken livers rolled in bacon and grilled, placed on a warm toast.

Champignons sur croute: - mushrooms on toast.

15 - Fromage / Cheese

Fromage is an alternative to the outdated savoury course, and may be served before or after the sweet course. It is usually served with butter, crackers and occasionally celery.Gouda, Camembert and Cheddar are some examples of cheese.All type of cheese may be offered together with appropriate accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese.

Cheese	Type	County
Cheddar	Hard	England
Edam	Hard	Holland
Brie	Soft	France
Demi-Sel	Soft	France
Ricotta	Fresh	Italy

16 - Dessert / Cut Fruits & Nuts

Dessert is a course that typically comes at the end of a meal. All forms of fresh fruit and nuts may be served in this course. Common desserts include cakes, cookies, fruits, pastries and candies.

All forms of Fresh Fruits Platter

All forms of Dry Fruits nuts may be served accompanied by castor sugar and salt

17 - Boissons / Beverage

All types of hot or cold beverage,Tea,Coffee etc. are served. Always remember that while compiling menus beverages are not counted as a course.

Examples are:

Coffee: Cafetiere, Iced, Filter, Speciality, Decaffeinated.

Tea: Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe

type of cutlery

Type of Cutlery

In the original meaning of the word, cutlery refers to implements used for cutting and eating food. Essentially, it's the knife, fork and spoon which make cutting and eating food easier. There are different types of knives, forks and spoons.

An exhaustive cutlery set, for example can include items like butter knives, soup spoon and seafood fork. Saucers, a set of knives like butcher knives or sharpening knives, carving knife and a wooden storage box to keep the knives may also be part of cutlery.

Knife

Even those who spend a lot of time in the kitchen are unaware of the name of different knives that are pulled from the kitchen drawer. Different knives have different purposes and are specifically designed to successfully perform those specific tasks. Choosing the right knife for the right task makes work easier and hassle-free. Striking, chopping, tearing, dicing, spreading, carving, slicing - all depends on the blade of the knife; be it pointed ends, blunt ends, serrated blades etc.

Dull blade: Dinner knives, luncheon knives to cut soft or cooked food.

Serrated knives: To easily cut (saw) through meats.

Non-serrated steak knives: Allows for a cleaner cut.

Knife with pointed tip: The pointed tip helps in cutting fruits, pare fruit.

Knife with broad flat blade: Suitable for eating fish as well as separate fish bones.

Knife with blunt ends: To spread butter, jam or food.

In terms of sizes, there are seven different sizes of knives. Standard sizes are subject to changes by the manufacturers of cutlery. On the dinner table, the knives are placed to the right of the dinner plate.

Dinner knife: You can differentiate a dinner knife from the rest by looking at its size. It's the longest knife, are between 9 1/2" to 10" long. Formal and informal, meals served anytime, dinner knife is used to cut and push food. The only exception is at a dinner when a salad knife is not provided; the dinner knife is substituted for a salad knife to cut an extra-large salad leaf etc.

Steak knife: If steak is part of the menu, the regular dinner knife may be substituted with a steak knife. Steak knife can be an addition to the typical 5 piece setting. Serrated or non-serrated edge to cater to specific steak cuts, steak knives are usually 4 inches to 6 inches.

Luncheon knife: The size is slightly smaller than the dinner knife, the size that appropriately helps balance the proportions of a luncheon plate. It is not mandatory to use a luncheon knife at formal and informal luncheons. A dinner knife is equally accepted.

Fish knife: Fish knife is included in the dining table if a fish is on the menu. The size (8 ¾ inches) of the fish knife is usually small. The blade of the fish knife is wide and the edge is dull. The tips of the fish knife with notched points help in separating the layers of fish and lift the bones onto a plate.

Dessert knife: Much smaller than a dinner knife (8 inches long), the dessert knife is for the last course of the meal. The dessert knife can be used for dessert, fresh or candied fruit. It doubles up as a bread and butter knife and to cut delicious cake. When a slice of cheese is served along with a piece of fruit, a wedge of fig or plum cake, the flavor is at its best when eaten with a dessert knife. The dessert fork usually accompanies a dessert spoon. If so, the fork is used for eating and the spoon as a pusher, depending on the texture of the dessert.

Fruit knife: Pointed tip and a narrow straight or slightly curved blade or a serrated blade, the fruit knife is usually 6 ½ inches to 7 ¼ inches long. On the dining table, the fruit knife is meant to cut and peel fruit before savoring it.

Butter knife: The butter knife is the smallest of the lot (5 to 6 inches long), the edge does not have a sharp point but a rounded point so that it does not tear off the bread when spreading butter. The butter knife or butter spreader is usually kept on the bread plate. In the absence of a butter knife, a dinner knife can be used as butter knife or butter spreader.

table service

1. TYPES OF TABLE SERVICE Mrs. Arlyn P. Bonifacio TLE Teacher
2. TABLE SERVICE IS A STYLE OF FOOD SERVICE WHERE THE DINER SITS AT THE TABLE AND I SERVED BY A WAITER/WAITRESS. THIS IS THE OLDEST FORM OF SERVICE WHICH IS PREFERRED BY THOSE BUSY PEOPLE WHO WISH TO RELAX AND EAT MEALS LEISURELY.
3. TYPES OF TABLE SERVICE 1. FILIPINO SERVICE – This is used by many Filipinos. It is a table service without a waiter/waitress. All courses are served on the table with serving spoon for each course. Diners remain seated throughout the meal and are expected to serve themselves.
4. 1. FILIPINO SERVICE
5. TRAY SERVICE It is a style of service that does not make use of the usual dining table but instead dishes and table appointments are arranged in trays, which are brought to the diner. This is the style used in serving patients in hospitals or sending meals for room service.
6. 2. TRAY SERVICE
7. BLUE PLATE SERVICE THIS TYPE OF TABLE SERVICE IS USED WHEN THE GROUP IS SMALL, THE TABLE IS SMALL, AND THE AREA FOR DINING IS SMALL. THE PLATES ARE PREPARED WITH A WHOLE MAIN COURSE SUCH AS MEAT, VEGETABLES, AND OTHER FOOD WHICH ARE PLACED IN A PLATE DIVIDED BY RIDGES.
8. 3. BLUE PLATE SERVICE
9. FAMILY OR COMPROMISE SERVICE THIS TYPE IS BEST USED WHEN THE DINERS ARE NOT MORE THAN EIGHT. THIS IS SOMEWHAT A COMPROMISE BETWEEN THE RUSSIAN AND ENGLISH STYLES, THAT IS, SOME FOODS ARE SERVED ON INDIVIDUAL DISHES DIRECTLY FROM THE KITCHEN AND SOME FOODS ARE SERVED ON THE TABLE.
10. 4. FAMILY OR COMPROMISE SERVICE
11. FAMILY OR COMPROMISE SERVICE AMERICAN STYLE THIS IS LESS EXPENSIVE AND SPEEDY. ONE WAITER CAN SERVE MANY GUEST. THE FOODS ARE PREPARED AND ARRANGED ON TRAYS AND CARRIED BY THE WAITER TO THE DINING ROOM ON A LARGE TRAY WHICH IS PLACED ON A STAND. THE PLATES OF FOOD ARE SERVED FROM THE GUEST’S RIGHT WITH THE WAITER’S RIGHT HAND.
12. 5. FAMILY OR COMPROMISE SERVICE 5. AMERICAN STYLE
13. FAMILY OR COMPROMISE SERVICE RUSSIAN SERVICE OR FORMAL THIS IS USED IN LUXURY RESTAURANTS AND HOTELS. THE FOODS ARE PREPARED AND ARRANGED IN THE KITCHEN BY THE CHEF, THEN BROUGHT BY THE WAITER TO THE DINING ROOM. FOOD SERVICE IS DONE BY THE GUEST STARTING AT THE HEAD OF THE TABLE GOING IN A COUNTERCLOCKWISE DIRECTION AROUND THE TABLE.
14. FAMILY OR COMPROMISE SERVICE 6. RUSSIAN SERVICE OR FORMAL
15. FAMILY OR COMPROMISE SERVICE FRENCH SERVICE THIS EMPLOYS TWO WAITRESSES OR WAITERS FOR EACH STATION. THE CHEF DE RANG OR CHIEF OF RANK IS THE PRINCIPAL WAITER. HE TAKES THE ORDERS, SERVES ALL DRINKS, AND FINISHES THE PREPARATION OF THE FOOD AT THE TABLE. HE ASSISTED BY THE COMMIS DE RANG OR THE WAITER/WAITRESS WHO TAKES THE ORDERS TO THE KITCHEN. THIS STYLE IS USED IN LUXURY DINING ROOMS.
16. FAMILY OR COMPROMISE SERVICE 7. FRENCH SERVICE
17. FAMILY OR COMPROMISE SERVICE ENGLISH SERVICE THIS IS SIMILAR TO FAMILY STYLE. ALL FOODS ARE SERVED ON THE TABLE BY THE HOST OR HOSTESS. A WAITER PLACES THE PLATES FOR THE GUESTS AND PASSES THE ACCOMPANIMENTS FOR THE COURSE.
18. FAMILY OR COMPROMISE SERVICE 8. ENGLISH SERVICE
19. FAMILY OR COMPROMISE SERVICE 9. SELF -SERVICE THIS STYLE IS OFFERED IN CAFETERIA AND FOOD SERVICE ESTABLISHMENTS OFFERING BUFFET, SMORGASBOARD SERVICE, VENDO MACHINES, AND DRIVE-IN RESTAURANTS. THE TWO WIDELY USED FORMS ARE:
20. FAMILY OR COMPROMISE SERVICE a. Cafeteria Service This styles caters to a large numbers of customers at a reasonable price. The customers choose from the foods on display at the counter, place the food on the tray, and carry them to the dining table. Usually, the foods are prepared in advance and are ready to be served

types of glass

Types of Glassware used in bars

	Collins / Highball 8oz. – 16oz ( 230 ml - 473 ml) Used for serving juices, aerated drinks, Gin and tonic etc.
	Rock Glass or Tumbler 6oz. - 10oz. (177ml - 295ml) Used for serving drinks 'On the Rock's'.
	Whisky / Shooter 1oz. – 2oz. (29ml - 59ml) Used for single measures of liquor and ‘shooters’.
	Beer Schooner 12oz. – 14oz. (354ml - 414ml) Used for Pilsner, and bottled beers.
	Beer Mug 12oz. – 14oz. (354ml - 414ml) Used for ½ measure of draft beer.
	Beer / Pint 1 Pint (473ml) Used for serving Draft Beer
	Red Wine / Bordeaux 8oz. – 14oz. (236ml - 414ml) Used for serving Red Wine.
	Wine / All Purpose 8oz. – 14oz. (236ml - 414ml) Used for serving red wine & white wine

	Champagne Tulip / Champagne Flute 6oz. – 8oz. (177ml - 230ml) Used for serving Sours, Champagne and Champagne Cocktails.
	Brandy Snifter 8oz. – 14oz. (236ml - 414ml) Used for serving Brandy and some cocktails.
	Sherry / Port 4oz. – 6oz. (118ml - 177ml) Used for serving sherry or port wine.
	Liqueur / Cordial 1oz. – 3oz. (29ml - 88ml) Used for serving liqueurs and layered shooters.
	Cocktail / Martini 4oz. – 8oz. (118ml - 236ml) Used for serving different varity of Cocktails
	Coupette / Margarita 6oz. – 10oz. (177ml - 295ml) Used for serving Frozen cocktails such as Margaritas, or daiquiris.
	Hurricane 10oz. – 16oz. (295ml - 473ml) Used for ‘Long’ Drinks such as Long Island Iced Tea, Zombie, and the Hurricane.