...Kitchen Manager Who makes sure the food stays hot, the salad stays crisp, and the hummus stays hummusy? YOU!!! You are responsible for consistency and high quality of all food products as well as kitchen maintenance. Responsible for organization and cleanliness of all areas and aspects of kitchen. Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste. Responsible for controlling weekly, quarterly, and annual inventory. May be required to perform tasks outside of job description when needed. This includes but is not limited to helping any kitchen staff in any capacity when able, working on unscheduled days, working long days, or not having consecutive days off. Duties ◦ To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment ◦ To ensure that the company food hygiene management system is in place and fully understood by all the team ◦ To ensure that the kitchen team comply with the policy on personal hygiene and uniform ◦ Ensure that there is a strict adherence to regulations where applicable ◦ To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies ◦ Develop a relationship and seeking advice and guidance as necessary ◦ To ensure cleaning rotas are operational...
Words: 483 - Pages: 2
...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...
Words: 4153 - Pages: 17
... * Impacts on the environment * Solutions(strategies, toolkits and patents) * Conclusion Introduction Our life become more and more hectic and time is a valuable factor of life. People cannot afford anymore to cook their own meals, it is important to have food fast and cheap at work, at school and at social events. This is why catering has become multibillion dollar industry, giving job for thousands of people. Catering is a business of providing foodservice at a certain site such as hotel, school, workplace or other locations. There are various types of catering: * Mobile catering: providing foodservice from a vehicle or cart provided for the purpose. It’s common at outdoor events such as festivals, and can also be found at downtown business districts. * Event catering: is the most common form of catering. Food is transferred from a kitchen or prepared on site and is served by waiting staff at dining tables or a self-service buffet. * School-workplace catering: in cantinas clients can choose from various ready meals which includes boxed lunch catering such as sandwiches, salads, foods and desserts. It includes the army and hospitals. * Boxed lunch catering: is prepared by the caterer and dropped of fon a location combined for the client’s request. It includes sandwiches, chips, fruit or dessert. Business Models Upon demand and profile...
Words: 1919 - Pages: 8
...FACULTY OF BUSINESS, ECONOMICS AND LAW GROUP COURSEWORK COVERSHEET Coursework Details | Module Name and Code | International Hospitality Operation Management(MAN 3092) | Coursework Title | Group Assignment | Deadline | 19/1/2015 | Word Count | | Student Details | Student URNs (7 digit number on Uni card) | 623076062043706213281 | Student Names | Phuoc Gia Khanh NguyenYiyin GanYu Oi Chi | Programme(s) | | Student DeclarationTo be agreed by Students | Please refer to the University of Surrey Regulations for the Conduct of Examinations and Other Forms of Assessments and your departmental Student Programme Handbook for more information on Academic Misconduct and Plagiarism.Declaration:We confirm that the submitted work is our own work and that we have clearly identified and fully acknowledged all material that is entitled to be attributed to others (whether published or unpublished) using the referencing system set out in the programme handbook. We agree that the University may submit our work to means of checking this, such as the plagiarism detection service Turnitin® UK. We confirm that we understand that assessed work that has been shown to have been plagiarised will be penalised.By completing and submitting this form, all group members confirm that:We have read and fully understand the University’s Regulations and guidance on Academic Misconduct and PlagiarismThis submission is our own workAll quotes and sources have been fully and properly attributed...
Words: 4224 - Pages: 17
...Qwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfghjklzxcvbnmqwertyuiopasdfg...
Words: 5260 - Pages: 22
...1- Characteristics of the food production and food and beverage sector are: A vital part of everyday life Major contributor to the national economy Creates employment Promotes diversity through many different food concepts & cuisines An opportunity to enjoy the company of friends, family and colleagues Fulfils basic needs Food is a basic need for everyday life Self-service(the customer is required to collect their own drinks) The cafeteria(the beverage are included in the main counter line) Bar or counter service(this method is most commonly found in public house, hotel, restaurants) Room service(most commonly in hotel) The buffet(is usually waiter service, sometimes they may be on display on the buffet table) Take-away(food and drink has been prepared it is packed and served) Waiter service 2-Factors affecting recipes and menus for specific systems are: Size of operation Objectives of the operation Quality of the operation Nature of the menu Quality of customers Budget of the customers Customer needs Availability of resources The others factors affecting menu and recipes for specific system are: size of the kitchen, customers satisfaction, price of items listed, management decisions- costs, availability of items, type of service, customers value, and demographic characteristics, food habits and preferences, flavour and appearance of dishes, nutritional value. Menu can be an excellent selling tool to supplement the suggestive selling of staff. ...
Words: 737 - Pages: 3
...co Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
Words: 94338 - Pages: 378
...Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
Words: 94338 - Pages: 378
...Menu Production Records The materials in this packet were developed with permission from the South Dakota Department of Education and Cultural Affairs Division of Education Services Menu Production Packet. 1 Menu Production Records Performance Objectives The participant will demonstrate an understanding of the Michigan Menu Production Record by completing assigned parts of the form. For more information about production records, refer to: A Menu Planner for Healthy School Meals, USDA (FNS-303), 1998. Introduction to Menu Production Records The Menu Production Record is a tool that is used in every foodservice operation, including restaurants, commercial cafeterias, and institutional cafeterias. Its main purpose is to plan and control food production. A written production record provides a place for the manager to plan the amount of food that will be prepared and then record what was actually served. Adjustments can be made to the Menu Production Record during preparation and service in order to indicate any changes that may need to be made. Since the Child Nutrition Programs receive reimbursement for lunches, breakfasts, and snacks that conform to the meal pattern, the School Food Authority must provide documentation to the state and federal government about the food and the amounts that were served. The Menu Production Record becomes the documentation of the amounts served. It is also the basic record that will be used by the state agency during a review to determine compliance...
Words: 3428 - Pages: 14
...of Tourism & Hospitality Management University of Dhaka. 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...
Words: 4282 - Pages: 18
...Centennial Farms Dairy: Business Proposal Erica Gordon Roberts ECO561 Genevieve Turano October 7, 2014 Centennial Farms Dairy: Business Proposal Centennial Farms Dairy has served the southeastern portion of the United States for over 25 years. While its primary customer has been the 220 traditional Kroger Stores, we are looking at expanding our market share by acquiring additional customers in the region. The plant has been presented the opportunity to tap into the Sprouts Market who is new to this area but has projected a rapid growth plan over the next fifteen years. Recognizing the specialization of products that Sprouts sells, Centennial will need to consider utilizing one of its smaller plants that is currently inoperable to support the demand. Market Structure Taking into consideration the characteristics of a market including the quantity and strength of buyers and sellers, levels of competitiveness, product differentiation and the ability to enter and exit the market, the market structure of the dairy industry is a monopolistic competition. In fact Centennial produces some of its competitors’ products on site. The dairy industry is characterized by high product differentiation. While our private label does not capitalize on the market, our ability to acquire Sprouts will allow us to potentially become a monopoly of private label organics. With the established brand image of the company’s private label we will be able to enter into a new market. Price Elasticity...
Words: 1002 - Pages: 5
...that describes an organization’s advertising and marketing efforts for the coming year. HACCP: HACCP is a logical, scientific approach to controlling hazards in meat production. It is a preventive system ensuring the safe production of food products Food-borne illness: disease that is carried or transmitted to human beings by food. The majority are infectious and are caused by bacteria, viruses, and parasites. Recruitment: The process of identifying and hiring the best qualified candidate from within or outside of an organization for a job vacancy, in a most timely and cost effective manner. Job Specification: Lists education and technical/conceptual skills a person needs to satisfactorily perform the job. French service: Food is brought for preparation from the kitchen by the commis in a partially or non-prepared state so the tableside preparation is to finish the food. American service: Food is plated and garnished in the kitchen onto the dishes to be places at the guest’s table. 2)Approaches to Food Safety Overall responsibility for foodservice has been given to the food and Drug Administration. It provides a model ordinance that is the basis for most local health ordinances Public health license to operate a restaurant is required. For example, health officer makes an inspection. 3)Food and Wine Matching * White wine served with white meat such as turkey pork, chicken, veal, fish and seafood. * Red wine served with red meat such as beef, lamb, and...
Words: 1352 - Pages: 6
...11236 jasmineedwards47@yahoo.com 646-778-1592 QUALIFICATIONS SUMMARY Outstanding skills in cooking and preparing a variety of foods; strong knowledge of food preparation in large quantities, presentation methods/techniques, and quality standards. Ability to use food preparation items, at a production station such as: griller, utensils knives, spoons, tongs, whips. Possess excellent customer service and communication skills. EXPERIENCE Union Square Events / New York, NY Associate Sous Chef/Caterer – Corporate Dining 2/13 – Present Perform responsibilities requested by the Head Chef or Sous Chef Provide catering service to corporate functions, conventions, museums, concerts, etc. Prepare components for cold appetizers, ranging from salads and cheese plates to terrines and antipasti platters Follow recipes, portion controls and presentation specifications Coordinate with kitchen staff, to ensure that food is executed simultaneously and in a timely fashion Collaborate with fellow cooks to devise lavish menus to accommodate preferred eating styles and diets The Eataly / New York, NY Line Cook 2/12 – 1/13 Supervised panini station and sputvino bar Demonstrated proper preparation of gourmet sandwiches and production procedures Adhered to sanitation requirements as prescribed by Head Chef Responsible for restocking food and supplies, ensuring that stations were safe and well-organized Marriott Times Square / New York, NY Chef Garde Manger (Seasonal) ...
Words: 504 - Pages: 3
...Business Name & Location: GFC (Green Food Corner) 2/H/5 Goldreen Street Shymoli, Mohamadpur Dhaka-1207 Ph: 01736084927**,01674974517** Fax: 02888888 Name of the Venture The restaurant is a partnership firm. As it will be established in an aristocratic area, the name should be worthy to attract the attention of the customers. So, we decided to name it as ‘GFC’. Location and Facilities of the Venture ‘GFC’ will range in size of 3000 square feet and will seat 100 guests at a time. In order to attract the target customers this restaurant will be located in Shymoli area of Dhaka city. The restaurant will be equipped with a state-of-the-art sound system where our customers will be able to select their favorite country and western songs for free. The restaurant will be built on some prototype specifications: clean lines, open, and pleasing to the customer. The site/building selection will be chosen based upon the following list of criteria: * Community size minimum of 50000 people within one mile. * High visibility. * Easy access to parking lot with a minimum of 10 parking spaces. * Access of high officials during the working days. * No overabundance of competition in the trade area. All of these qualities are consistent with the goal of providing a top quality, entertaining dining experience at a justified price. The consumers’ satisfaction on the organic menu and service would be the best form of marketing. Nature of the Business Restaurant business...
Words: 5985 - Pages: 24
...Food and Beverage Operations Management Student ID: 109700 Student Name: Rachel Gathoga Unit Name: Food and Beverage Operations Management Unit Code: L/601/1791 Dinesh Bist 15th June 2012 Part 1 Part A Discuss the characteristics of food production and food and beverage service systems? Food production can be seen as the system of food movement from the purchasing of the product or foods to the serving. The product result could lead to what is called a ready to serve state. This means in a conventional method such as cook serve. Furthermore, it can also be seen in the form of preservation such as cook chill or cook freeze before it is finally served to the customer. Davis et al (1998) stated that the operation of the “food production methods in the catering industry evolved over a period of time when there was an abundance of labour.” Traditional method is seen as the process where the food is purchased raw with very little convenience foods. There are different kinds of facilities provided for the receiving, the preparation, the storage of goods, the cooking, the holding and service of food and the dishwashing facilities. Each day the use of employment is irregular at the time when it gets really busy just before the service of each meal. This circumstance can also be found with the cooking equipment where there is a good use for shorter periods but also a poor use of capital plant. This method can be considered as an expensive manner of running the kitchen...
Words: 4923 - Pages: 20
