Intro To Hospitality Management - Food and Beverage Operations (Chapter 5) verified already passed

Intro To Hospitality Management - Food and Beverage Operations (Chapter 5) verified already passed Food and Beverage - correct answer is a term the hospitality industry uses to refer to all food and beverage needs for an event, dining experience or general catering. The food and beverage department within a hotel consists of many areas and personnel that cater to internal or external guests. Food and Beverage Director's Skills and Responsibilities - correct answer - Exceeding guest expectations - Organization - Leadership - Identifying Trends - Finding and Keeping Outstanding Employees - Training - Motivation - Budgeting - Cost Control Food and Beverage Director's Duties - correct answer - Kitchen Work - Purchasing - Stores - Cost Control - Stewarding - Room Service - Restaurants - Catering - Bars The Executive Chef (Food Operations) Responsibilities - correct answer - Train Sous Chefs & Cooks - Employee Morale - Kitchen Cost Control (Purchasing, Ordering, Inventory Control, and Recipe/Menu Costing) Restaurant Manager (Food Operations) Responsibilities - correct answer - Exceeding guest expectations - Hiring, training and developing employees - Setting & maintaining quality standards - Marketing - Banquets - Coffee Service - In room dining, minibars & cocktail lounge - Annual, monthly & weekly forecasts & budgets Restaurant Manager Defined - correct answer The responsibilities of a Food and Beverage Manager will typically cover a number of areas. They will have the sole responsibility for the day-to-day running of the F&B department and ensuring budgetary controls while overseeing pricing and purchasing in all food and beverage areas. They will also be involved in the recruitment and supervision of a highly skilled F&B team and be responsible for the creation and implementation of seasonal F&B marketing strategies including input into menu planning. Executive Chef Defined - correct answer To become a Head Chef or an Executive Chef takes many years of hard work with long hours standing on your feet, working unsociable hours at any time of the day or night. It takes years to learn the skills and knowledge necessary to become proficient in different cooking methods and styles. In large establishments the duties of the Executive Chef, Head Chef or person in charge are mainly administrative; only in small establishments would it be necessary for the Head Chef to be engaged in handling the food. Capture Rate - correct answer In hotel food and beverage practice, the number of hotel guests who use the food and beverage outlets. How Many People Should You Expect To Eat In Your Hotel Restaurant ? - correct answer - Hotel Occupancy - Type of Hotel Guest (Transient, Conference, etc..) - Restaurant Guests From Previous Years Strategies For Marketing a Hotel Restaurant - correct answer - Restaurant Coupons - Tours & Tasting - "Special Nights"