Friday, September 6, 2013

Food and Beverage Management 03

1)      Describe the main service routines involved in the operations of a restaurant of a major hotel commencing with breakfast through to 19:00 hours.
The most difficult meal of the day is breakfast because usually there is a big turnover at roughly the same time so the restaurant must be prepared. Waiters and kitchen have to be present to arrange for everything half an hour before the arrival of the guests. The tables must be set, there has to be plenty of silverware, plates and glasses available. Let' s assume that this particular hotel has a buffet menu - it is a very common practice these days. The hotplates must be on and all the tables must be fully stocked with the essentials salt, pepper, sugar and milk. If there are lower arrangements they should be fresh and neat. The tablecloths and other linen should be clean and well arranged. During breakfast waiting staff must be aware of the guests and be ready to replemish anything that is missing or running low - toast or orange juice for example. After breakfast the tables should be cleared maybe some tablecloths must be changed. All the breakfast menu must be set aside and left overs handed back to the kitchen for storage.

Then once everything is clean the restaurant must be prepared for lunch. The head waiter must inform the waiting staff about any bookings and any special requirements (ex. birthdays etc) and then inform the kitchen as well. The arrangement of plates and silverware depends on the type of menu the hotel serves. Table d' Hote and a la carte menus are different. If the hotel offers buffet lunch new hotplates must be prepared. Once the last guest leaves the waiting staff must once again clear everything and start arranging things for the evening tea.

Most hotels do not serve the traditional evening tea meal because it is no longer profitable, however most of them still have a tea and biscuits service that although not very elaborate still needs some preparation. Clean silverware is in order as well as a small stock of jugs of milk and sugar and maybe an arrangement of biscuits somewhere.

After this service is over the restaurant, staff must prepare for the breakfast next morning. The waiters must make sure they have all the socks they need for next day and maybe set the tables to save time in the morning.

2)      What range of measures may be used in the service of spirits?
The capacity measures used for drought beer or cider are one - third of a pint, one - half of a pint or multiples of one - half of a pint. If the beer or cider is dispensed through a stamped measuring device provided that the guest can observe it being dispensed, the before mentioned measure does not apply.

Gin, whisky, rum or vodka must be dispensed in quantities of 25 milliliters or 35 milliliters or multiples. Guests should know which measure is used by a sign that displays exactly. These rules don't apply in mixed drinks such as cocktails.

Wine is also sold in metric measure of either 125 mls or 175 mls or multiples of those two. Wine can also be sold by the carafe in qualities of 250 mls, 500 mls, 750 mls or one litre.

Close container of liqor must have a clear indication of the quality of their contents.

3)      Identify four examples of malpractice that might take place behind a bar. How could you seek to counteract the practices you have identified?
i.    Drinks might not be uniform. Staff due to negligence or inexperience might not mix the drinks properly or not follow the recipes. That is bad because the size of a drink and alcohol it contains might change and it makes a really bad impression to the customers who expect a cocktail to be just 'so' and end up being served something else. The bar manager must keep an eye on the staff and regularly test new appointed people to check that they know what they are doing. Occasionally the business might employ outsiders as 'secret customers' to check the performance of the bar staff.

ii.    Sometimes staff might be 'carried away' and offer a well - known customer a free drink or two. That is a very bad practice as it sets precedence with the customers and occasionally it is not even a gesture of good will. The barman intentionally 'sells' the drinks without giving the bar it' s due. This sort of thing is very close to pilferage and even closer to theft. People who practice that sort of thing should be reprimanded once and if they persist, should be let go.

iii.    Another way bar staff can increase their income at the expense of the company is by bringing and selling their own supplies. It is very difficult to catch people who deliberately try to swindle the business like that. The managerial staff must be very trustworthy and vigilant to catch these people red - handed. Once again the only solution to be certain this practice is stopped is to let the people who are caught on the act go.

iv.    A malpractice that sometimes occurs when the bar is very busy or the staff is not properly trained is that service becomes sloppy. Cold drinks are not served ice cold or garnishes are not fresh and clean and glassware is not sparkling. That can be rectified by making sure that there is enough serving staff when the bar gets busy and that everyone knows what they are doing. Proper training will make things run smoother on any occasion.

4)      Draw a sketch of a large kitchen layout from a hotel or restaurant that you are familiar with and (i) describe the main features (ii) comment on its weaknesses, making reference to the style of service.

(i) The L shaped kitchen layout allows more equipment to be placed in a small area. Although not very extensive this kitchen layout allows two or more people work comfortably. The furthest to the left side is the roast oven. Next to it is the broiler and the fryers followed by a collection of smaller ovens. Opposite those is the steam table along with the sink and the cook' s table. On the right side we have a selection of kettles and a steamer and opposite of the steamer is the bain marie.

(ii) The main problem is that the storage room and the fridges cannot be placed in the same area as the actual cooking. When work is slow or medium fast the time it takes the kitchen staff to move from one area to the other is negligible. But when the restaurant is busy and time is of the essence then it is a problem. Also the washing of dirty plates and silverware has to be done elsewhere. However the separate entrance and exit from the kitchen ensures that people coming in and out don't bump into each other.

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