FOOD AND BEVERAGE MODULE 2 COLLEGE OF TOURISM MANAGEMENT

Food and Beverage Learning guide

1. F&B (Food & Beverage Services) CHAPTER 2 SUPERVISION AND ORGANIZATIONAL CLIMATE

2. Contents of this Chapter Personal Attribute of a Supervisor The Role of a Supervisor The Service Staff Organiational Chart of Food and Bev. Careers in Food and Beverage Service

3. As a supervisor in the hospitality industry, you have obligations to the owners, the customers, and to the people you supervise, which put you in the middle of the action. Personal Attributes of A Supervisor T o your employees, you represent management: authority, direction, discipline, time off, more money, and advancement; to the owners and superiors in management, you are the link with the workers and the work to be done: you represent productivity, food cost, quality control and customer service: you also represent your people and their needs and desire.

4. THE ROLE OF A SUPERVISOR A supervisor is any person who manages people who make products or perform service. A supervisor is responsible for the out put of the people supervised - for the quality and the quantity of the products and services. U sually, the supervisor is the manager of a unit or department of an enterprise and is responsible for the work of that department

5. 1. OBLIGATIONS TO OWNERS: Your primary obligation to the owners is to make the establishment profitable. T he major part of your responsibility to them is to run your part of th ei r business to produce that return because that is why they hired you. THE ROLE OF A SUPERVISOR 2. OBLIGATIONS TO CUSTOMERS: these are the reasons why a hotel or restaurant exists, and they are the source of profit. They come to your restaurant by choice and if they are treated and served well, they will continue to patronize your business. 3. OBLIGATIONS TO EMPLOYEES: it is up to you to provide your employees with an environment in which they can be productive for you. This is something you need, because you are directly dependent on them to make the business successful.

6. 1. PLANNING: Looking ahead to chart goals and the best courses of future action; involves for example, determining who, what, where, when, and how work can be done. EIGHT (8) FUNCTIONS OF A SUPERVISOR 2. ORGANIZING: Putting together the money personnel, equipment, materials and methods, for maximum efficiency to meet the establishment’s goals such as developing employee work teams 3. STAFFING: Determining personnel needs and recruiting, evaluating, selecting, hiring, orienting, training, and scheduling employees.

7. 4. LEADING: Interacting and guiding employees about getting certain goals and plans accomplished, involves many skilss, such as communicating, motivating, delegating, instructing, supporting, developing and mentoring employees. EIGHT (8) FUNCTIONS OF A SUPERVISOR 5. CONTROLLING AND EVALUATING: Mnitoring and evaluating results in terms of goals and standards previously agreed upon, such as performance and quality standards and taking corrective action when necessary to stay on course. 6. COORDINATING: Meshing to work of individuals, work teams and departments to produce a smooth running operations.

8. 7. PROBLEM SOLVING AND DECIS I ON MAKING: Uisng a logical process to identify causes of and solution to problems to make decisions. EIGHT (8) FUNCTIONS OF A SUPERVISOR 8. REPRESENTING: Representing the organization to customers and other people outside the enterprise.

9. The Service Staff The quality of service and attitude of the service staff in any establishment reflects heavily on the quality of business. No matter how good the food tastes and the ambiance is, poorly trained, untidy staff can intimidate customers.

10. PHYSICAL ATTRIBUTES OF STAFF

11. CAREERS IN FOOD AND BEVERAGE SERVICE Executive chef or chef de cuisine – overall in-charge of the kitchen Sous chef – assistant of the executive chef - Sauté chef (Saucier) - responsible for all sauteed items - Fish chef ( Poissonier ) – responsible for all fish and seafood items - Roast chef ( Rotissuer ) - responsible for all roasted, braised and grilled meats and their sauces.

12. CAREERS IN FOOD AND BEVERAGE SERVICE - Vegetable chef (Entremetier) prepares hot appetizers, soups, vegetables, pasta and starches. - Cold-food chef (Garde Manger) – pantry chef responsible for preparing cold foods, including salads, cold appetizes, pates, terrines, and other charcuterie items. - Butcher (Boucher) - butcher meat, poultry, and sometimes fish. - Pastry chef ( Pastissier ) – prepares baked items, pastries and desserts.

13. CAREERS IN FOOD AND BEVERAGE SERVICE 2. FOOD AND BEVERAGE MANAGERS– They manage all food and beverage outlets in hotels and other large institutions and establishments. Ensuring staff training in maintaining highest professional standards 3. SERVICE STAFF – The profession of either managing or servicing in a restaurant or a food service institution. Maitre d’ Hotel – in-charge of the dining room service and staff, aid the reception headwaiter during service and will possibly take some orders if the station waiter is busy Captain Waiters or Chef de Rang– the senior among the food servers Commis de Rang – the kitchen runner Aboyeur – the liaison between service and kitchen staff Sommelier – the wine steward

14. CAREERS IN FOOD AND BEVERAGE SERVICE f. Waiter of Food Attendant - serve guests g. Bartender and Busboy – serve and prepare beverages h. Baristas – serve and prepare coffee and tea preparation i . Stewards – clean and wash dishes and kitchen equipment

15. OTHER CAREERS IN FOOD AND BEVERAGE SERVICE FOOD AND BEVERAGE CONTROLLERS – They purchase and source ingredients in large hotels as well as manage the store and stock controls. CONSULTANTS AND DESIGN SPECIALISTS– They work with restaurants owners in developing menus, layout and designs of dining room and establishing kitchen protocols. SALES PEOPLE– They introduce to chefs and business owners new products and are able to demonstrate the proper use of equipment.

16. CAREERS IN FOOD AND BEVERAGE SERVICE TEACHERS– They teach people and students how to pursue goals related to the culinary world. FOOD WRITERS AND FOOD CRITICS – They establish public contact with people on food trends, chefs and restaurants. Many of them write for newspapers and some publish books. FOOD STYLISTS AND PHOTOGRAPHERS – They work with food magazines, catalogues and advertising to make them visually appealing. ENTREPRENEURS – Many people have developed their own business like restaurants, bars, culinary institutions, and food manufacturing.

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