...Subject: Submission of term paper Sir, We the student of BBA 1st batch, Department of Tourism & Hospitality Management, University of Dhaka. In reference to your order to prepare a term paper on Food, Beverage and Bar Management. We have prepared this report by using primary data from Atrium restaurant, Dhaka Regency and Escape from Shanghai and secondary data from our textbook, lecture sheets and internet. We, therefore, hope that you would consider our limitations, restrictions and grant this report and oblige thereby. Faithfully Yours, Members of De Faustine BBA-14th batch Department of Tourism & Hospitality Management University of Dhaka. ----------------------- Arefin Azam Rohan Executive Summary Hospitality industry is a huge industry, food and beverage is an important part of it. After completion of the assignment we have gathered much knowledge and especially first hand experiences. We have visited Dhaka Regency, Atrium Restaurant and Escape from the Shanghai for our field work. We discussed many branches of this industry such as the food and beverage systems of those outlets, the methods of production and services, staffing implications, different menus and factors to develop those, factors that affect the compilation of alcoholic beverage list. Here we also discussed what actions we would take to ensure quality standards, health, safety and security as well as we gave our own point of view and suggestions to improve the outlets in the...
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...Picking a Career in Hotel and lodging or Food and Beverage Manage Principles of Hospitality & Tourism Assignment 1: Careers in Lodging and Food and Beverage Many people go to college to prepare for careers in either the hotel or lodging industry or the food and beverage industry. For those still preparing in school, now is a good time to think about which one of these will be the right choice, if they are still uncertain. To make an informed decision, a description of what types of jobs an aspiring manager can expect in each industry will be given. In particular, a look at how life differs for the lodging GM versus the food and beverage GM will be included. It will also be helpful to see how each of these industries has fared economically in the recent past, and forecast how they will perform during the next decade. Finally, what each industry can do to attract and retain great managers will be recommended. Breakdown of Lodging Management This type of management position requires a person who is good at being organized and communicating well with all sorts of people. The more able the candidate is at operating efficiently under pressure, the better. This position will demand that the holder can make difficult decisions quicker on their own. This management position can be quite monotonous and require more than 40 hours per week, and some managers have to be on-call every day in case of emergencies. Management positions can be divided into different types that will...
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...Running head: CAREERS IN LODGING AND FOOD AND BEVERAGE 1 Principles of Hospitality & Tourism Management Careers in Lodging and Food and Beverage Industries November 17, 2013 Careers in Lodging and Food and Beverage Industries The American Hotel & Lodging Association, AH&LA is an association that represents the lodging industry, as well as its stakeholders ("American hotel &," ), whereas the National Restaurant Association, NRA, is the association that represents the restaurant industry (Gray, 2009). They both provide a host of services to aid in the development, organization, operation and success of the many restaurants or lodging companies they serve. They also provide thousands of jobs to people as well and the outlook of jobs looks more promising, which will be discussed later in this paper. According to the U.S. Industry Report in October 2013, service industries such as lodging and restaurant industries are experiencing growth in revenues which will in turn promote more non-management and management jobs (Hodges, 2013). The AH&LA and NRA’s web sites are portals to many of the jobs that are available. On the AH&LA’s website, there are over 70 categories of management jobs and search results yield 13,330 opportunities nationally and internally. Some of the management categories include Chef, Administrative, Events, Operations, Entertainment, Customer Service, Food and Beverage, Gaming, Hotel, Restaurant, Unit, Kitchen...
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... Food and Beverage Operations Management (Unit5 Student Name: Emilia Panzo Submitted to: Margaret Amankwah Nelson College London Wembley Campus, London Task1 1.1characteristics of food production and beverage service systems Food Production Methods Food production methods in the catering industry evolved over a period of time when there was an great quantity of labour. The design of the established kitchen, first introduced into the UK in the latter half of the nineteenth century, grew up around the division of tasks into parties (comparable tasks with numerous foods were carried out by a particular group of people). This was the progress of the parties system. The rigid demarcation between the sections meant that the staffing ratio was high in comparison with the number of meals served. During the first half of the twentieth century there was little or no technical change in the kitchens of hotels and restaurants. Most managers and chefs had been trained in the old traditional methods which gave reasonably satisfactory results, and to them there seemed little reason to change. It is only during the last forty years that changes in the old traditional methods have evolved. These changes were slow to appear and started in the manufacturing industry rather than in the kitchens of hotels and restaurants. Technical research was done by the major firms of food suppliers and their...
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...POSITION: F&B ASSISTANT OUTLET MANAGER DEPARTMENT: Food and Beverage REPORTS TO: Outlet Manager CORE FUNCTION: To assist the Outlet Manager in managing the outlet as an independently profitable unit and set performance standards for food & beverage preparation and guest service and assume responsibility in the absence of the outlet manager. Responsible for supervisors, team leaders and all food & beverage attendants. CORE RESPONSIBILITIES: ■ Arrive at work on time in the correct attire, conforming to the Sydney Harbour Marriott Hotel grooming LSOP. ■ Obtain a solid knowledge of the hotel product, including room types, rates, food and beverage outlets and other hotel features and guest facilities. ■ Support and abide with the Sydney Harbour Marriott Hotel LSOP’s pertaining to Anti–Discrimination, Sexual Harassment, Equal Employment Opportunity and Guarantee of Fair Treatment. ■ Perform all duties to satisfy the Marriott “Business Ethics” value system of integrity, fairness, respect, honesty and trust. ■ Be aware of all environmental practices, policies and procedures and implement these on a daily basis. ■ Be aware and adhere to all Sydney Harbour Marriott Hotel Occupational Health and Safety and Security policies and procedures. ■ Perform any reasonable task as requested by management. POSITION RESPONSIBILITIES: Financial • Prepares in conjunction with the F&B Outlet Manager , an annual operating budget which will form...
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...above stressed on the word ‘Joy’. This is to convince the customers that the foods and books offered in our café are the good ones that can assist them in leading a good life. Through this slogan, we can gain a positive first impression of the café and the impression will be even stronger when they experience our services that really reflect the slogan. This will ensure the good news about our café to be spread throughout the neighborhood to attract more customers. 3.2 Motto Figure 3: Motto of My Book Cafe Figure 3: Motto of My Book Cafe “Be true in giving your Best” “Be true in giving your Best” In My Book Café, we enhance a good moral value in our workers. We encourage their behavior to be true in whatever circumstances that they might face, be it gives advantages or disadvantages to themselves. Our workers are well-trained to gives their best in serving the customers. We implement a culture to always smile to customers, give them a helping hand to search for their books, and always entertain client’s requests. Therefore, we inspire the workers with a motto to ‘Be true in giving your best’ to ensure they commit their works in accordance to this motto. This will eventually give good impression of our café to the customers and establish a network of long-lasting loyal customers. ORGANIZATIONAL CHART CAFE EXECUTIVE MANAGER DATO’ NURUL SHAFINAZ BINTI ZAINAL CAFE EXECUTIVE MANAGER DATO’ NURUL SHAFINAZ BINTI ZAINAL ...
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...There are various types of management careers in the lodging and food and beverage industry. Key piece on management position is helping the guest/customers and the employees. There many levels of management in each of the industries. There are different operating criteria for hotels and motels and resorts in the lodging industry. Motels might be family owned on a smaller scale with operating expenses location is out in the suburbs and more families or truckers coming through and less employees, hotels with a general manager having to ensure everything runs smoothly from the front all the way through. have locations mostly downtown or airports for the business people. Resorts are mostly in secluded locations where the general managers must see that their vacations are the employees look like they are on vacation as well as the guests. The general managers in any case must ensure that all hotel guests are comfortable, the hotel is on budget and the cleanliness of the hotel is up to standards. Food and beverage manager oversees all food and beverage operations including liquor and bar procedures, food control, sanitation and cost. They also need to know and understand the legal sanitation codes. Properly evaluate inventory of liquor, beer, wine non-alcholic beverages and food. Three practices in the Human Resource in food and beverage industry are, it is lower centralization of the HR, specialization and focus...
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...Assignment 1: McDonald’s Case Study (Careers in Lodging, and Food and Beverage Industries) Ms. Monica Taylor Dr. Daniel C. Frost HRM 532 Talent Management July 19, 2015 Introduction The Hospitality Industry is with no doubt one of the largest industries in the world. This brought about by the many fields and industries that can be placed under its umbrella since it is a combination of a variety of fields into one. It is one of the fastest growing industries also as all industries in the world depend on the Hospitality industry in one way or the other. It is a very interesting industry and holds a wide range of career opportunities for people looking to enjoy work that comes with serving others (Collegegrad, 2015). It encompasses tourism, lodging, food and beverages, hotels and casinos and many other services. Basically, it is a service industry that puts into one the lodging, events and their planning, transport and cruises as well as parks and place viewing. It revolves around providing comfort and pleasure for guests during vacations, meetings and conferences, weddings and honeymoons, dinners and stop-overs during road trips. Management Positions The Hospitality Industry in its huge capacity holds a variety of career opportunities in all levels - from Management careers all the way down (Solnet, Kralj, & Baum, 2015). Looking at the Lodging, and Food and Beverage Industries – there are several managerial positions that one can venture into as a career. Management...
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...Career Opportunities in Hospitality Industry Cruise Line Hotel Director - The Hotel Director oversees the whole Hotel Operations including the Guest Services department, the Food and Beverage department, the Housekeeping department, and the Entertainment department. Marketing and Revenue Manager - Oversees all the revenues onboard the ship and helps implement strategies to increase onboard sales within various departments. Candidate works closely with the Hotel Director and Cruise Director as well as the Training and Development Manager. Guest Services Manager - Oversees the Customer Relations Manager, Financial Controller, and Shore Excursions Manager. Customer Relations Manager - Manages the guest service team to achieve optimal passenger service. The Customer Relations Manager enforces policies and procedures for front desk cash handling. Financial Controller – Manages the financial controls and accounting functions of the vessel. This person provides the financial reporting to the Hotel Director. The Financial Controller manages credit card and cash transactions. This position oversees and trains the Front Desk Supervisor as well as the Night Manager/Auditor. Shore Excursion Manager - Manages the shore excursion desk; Books shore excursions for guests; Supervises the Shore Excursion Assistants; Handles and resolves guest complaints; Liaises with shoreside tour operators. Guest Services Supervisor - The Guest Services Supervisor addresses guest complaints...
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...purchasing, receiving, storing and production would be suggested to the general manager. Likewise, appropriate and professional recommendations would be provided to improve the difficult situation that the management is facing. Procedures As mentioned by Lockwood, Alcott and Pentelidis (2008) “The food and beverage operations largely follow a basic input, process, output model.” This model consists of the following steps in the operation that begins with the purchasing, receiving, storing and production which will be explained in further details below. Purchasing of food and beverage The purchasing function is the beginning of the whole operations cycle and it is responsible for selecting and procuring the needed products at the most economical prices. As mentioned by Leslie (1987) “Purchasing function oversees the purchasing, procurement, recording the receiving, correct storage of goods and ensuring continuity of supply of items to consumers and also finding cheaper and more efficient sources of supply. This is further supported by Alonso and Ogle (2008) “ The manager must ensure that this department works in a systematic order as it is the main core of the process. Their primarily responsibilities are to maintain adequate supply and quality, obtain the lowest possible price and maintain the company’s competitive position.” According to Lockwood, Alcott and Pentelidis (2008) “When purchasing of food, it is necessary to consider what the true cost of the item will be in...
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...Rooms Division, Sales, Food & Beverage and Property Operations. Your program will be designed and adjusted to meet your developmental needs, as well as meet the needs of the operation. It is important to remember that no two programs are alike and the plans listed below are only samples. Our programs are typically eighteen to twenty-seven months. The time period spent in any one of the positions may vary based on your performance. ROOMS DIVISION MANAGEMENT DEVELOPMENT PLAN • • • • • Sample Succession Plan #1 – Front Office Track Guest Service Coordinator/On-Q training Front Desk Manager Overnights Housekeeping Manager Guest Service Manager Assistant Director of Front Office Operations or Senior Front Desk Manager Sample Succession Plan #2 – Housekeeping Track Guest Service Coordinator/On-Q training Housekeeping Floor Manager Front Desk Manager or Hotline Manager Housekeeping Hotel Services Manager Assistant Executive Housekeeper • • • • • SALES MANAGEMENT DEVELOPMENT PLAN Sample Succession Plan #1- Rooms Sales Track • Guest Service Coordinator/On-Q training • Meetings and Banquet Operation Manager • Revenue Management, then Group Service Management • Conference Service Manager • Conference Center Sales Manager FOOD & BEVERAGE MANAGEMENT DEVELOPMENT PLAN • Meetings and Banquet Operations Manager Sample Succession Plan #2 Food & Beverage Track or Restaurant Manager • Purchasing Manager or Stewarding Manager • Beverage Manager • Banquet Service Manager PROPERTY OPERATIONS MANAGEMENT...
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...A = General Manager (YiHan) B = Front Office Manager (Bau) C = Executive Housekeeper (Shihori / Melanie) D = Food & Beverage Manager (Shihori / Melanie) E = Sales & Marketing Manager (Seung Hyun) A | Good morning everyone, thank you for attending the meeting for today. Let's move on to today's agenda. Today, we will be discussing on the preparation to handle the situation during the peak season from Christmas Eve to New Year. (B), do you have anything that you like to share on this matter? | B | For front office department, the biggest problem is there will be a long queue at the reception counter for both check in and check out process during peak season. Therefore, we will provide a special training programme to the new coming receptionist so that they are able to work efficiently and quickly. Besides, the receptionist will suggest the guests who settle their account by credit card to make an express check out. The guest will fill in the ‘express check out’ form and then put the form into an express check out box at reception counter so that they can check out without queuing at the reception counter. Besides, the reception supervisor will keep monitoring and supervising the receptionist if there is any situation. That’s all from front office department. | A | Thank you (B). I think there is one more point that front office department has to take note, which is the front way of our hotel. | B | Yes, thank you for reminding. I will inform the concierge to...
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...task may be entrusted to the head chef, or the bar and restaurant managers. Other wise will give to a Food and Beverage Manager to control and in charge. (Food & Beverage Manager 2012) In company, different department have individual managers, they are in charge own department running, while it will be helping business sustainable and normative developing in the future. This report is discussion about the how to successful ruing a club. It is describe the club doing business in normal days. In this situation, the club opening hours is start afternoon until morning every day. So food and beverage manager will make a budget sheet for every week on Monday. Then different department manager will follow this budget sheet starting purchase; also staff will receive inspection and check in all of drink. Next step is report those information for storage manager, who will in-coming inspection and purchase journal. In the receiving step it will be most important goods quality and quantity. Because each step is link, if someone make a mistake in each step will be change the result about the food and beverage. In the receiving step will need two people check purchase drinks. It will be decreasing the percentages make a mistake. Receiving principal send the right information to storage manager and sign the name of purchase report. Storage principal will put those drinks in warehouse as prescribed. Most time, stock manager order the soft drink quantity can spend one month, because soft...
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...to get here, with barely traffic according to the average observation. Affordability Due to this street haven’t gone very popular or commercial, not like ciptraland or G walk, so the rent for this place still in an average normal price. 80juta/ year, Neighbors Near this area, we have a lot people live around, and passing by, such as the darmo baru barat, or the darmo permai selatan, kupang indah etc, this street will be a best-pass-by street if they come back from the downtown or work. Parking convenience During the street is quite narrow, so it has a limited parking capacity approximately 4 cars in front the shop, but in front or near the shop has other place to park. Organizational structure Job Description General Manager * Develops and executes sales and profit plans that are in-line with budgetary goals. * Ensures and is accountable for profitability of the store by growing sales and controlling costs of goods, inventory levels, labor, supplies and expenses. * Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools. * Ensures proper team member coverage, scheduling according to the needs of business while maintaining target labor costs. * Oversees all cash and media management functions. Able to perform all POS duties, front and back of house functions including opening and closing procedures, coordinating with the Corporate Office as necessary. * Maintains proper loss prevention standards, reviewing...
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...Introduction: This report aims to describe and evaluate the financial statements in food and beverage operations, the process of cost and pricing and its specifications and to analyse the steps in purchasing process. 2.1. Demonstrate the use of financial statements in food and beverage operations Various food and beverage establishments publish their financial reports and statements like balance sheets or cash flow in the end of each tax year, simply for the aim of evaluating their progress in comparison with the previous tax years. Financial statements are counted for productive in any company’s financial history. Their aim is to assess the performance of the company when compared to other companies. Financial statements also serve for judging the financial location of the company in a certain year. Financial reviews are also used to provide shareholders with an approximate idea of the establishment’s performance and dividends. Financial statement consists of three parts: -cash flow -income statements -balance sheets Consequently financial statements are the most significant fragment of any company’s future plans. They are the single direct source for evaluating business’s economic performance-they give information about the effectiveness, financial health, and the capability of paying obligations. Some of the people who count on financial statements are managers, experts, advocates, investors, creditors, clients and suppliers. The four types of financial statements...
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