F&B - 2

Session 1
Restaurant Operations
Foundation Certificate in International
Hospitality Management

under Academic Supervision of

Session Objectives
By the end of the session you will be able to:
Understand Restaurant Operations Process
p
List the duties of F&B service personnel

under Academic supervision of

Preparing for Service

The term Misc-en-place (preparation for
service) is the traditional term used for all the
duties that has to be carried out in order to have
the
th room ready
d ffor service
i
A Duty Rota showing the tasks and duties to be
completed before service
service, and which member of
staff is responsible, is drawn up

under Academic supervision of

Restaurant Set Up
Duties include:
Checking & polishing side plates ready for layup
Checking & polishing of crockery for hotplate
according to menu and requirements
Preparation of stocks of crockery for
sideboards

under Academic supervision of

Restaurant Set Up
The collection of cruets, ashtrays and butter
dishes from the back area
Checking, filling and polishing the cruets
Laying on tables:
cruets,
ashtrays,
table numbers and
butter dishes with knives

under Academic supervision of

Back Area Set up

Duties include:
Ordering of stores requirements (check with
the bar)
Preparation of Coffee services and other
Beverage service items
Butter scrolls/butter pads

under Academic supervision of

Side Board Set up

Polishing and refilling oil and vinegar stands,
sugar basins, peppermills
Preparing all accompaniments:
tomato ketchup,
French and English mustard,
Mint sauce,
Worcester sauce,,
Parmesan cheese

under Academic supervision of

Side Board Set up

Items to be placed on the sideboard after polish:
Assorted tableware from right to left:
p
p
service spoon
& fork,, dessert spoon
&
forks, soup, tea & coffee spoons, fish knives
& forks, joint knives, side knives
Assorted china:
joint plates, side plates, sweet plates,
coffee saucers, Tea cup, saucers, etc,
according to the menu
under Academic supervision of

Side Board Set up

Salver or Beverage Round
Sauce boats
Bread basket
Cheque pads, Service cloths, Menus

under Academic supervision of

Dispense Bar
Misc-en-place may involve the following duties:
Open the bar: Display of Liquor Bottles
y debris left from the p
y
Clear any
previous day
Wipe down bar tops

under Academic supervision of

Dispense Bar
Clean shelves and swab out the bar floor
Prepare ice-buckets, wine coolers and water jugs
q p
Cheque
pads and wine lists
Clean and polish Glasses
Check stock and inventory
Prepare the bar service top according to the
standards of the establishment

under Academic supervision of

Daily Duties
Supervisor
Check the booking diary for reservations
Plan seating for the day & allocate guest
reservations
accordingly
ti
di l
Plan service stations and allocate the staff
accordingly
Brief menu with staff just before service is due to
commence
Check that all duties on the Duty Rota are
covered and that a full team of staff is present
under Academic supervision of

Daily Duties
Housekeeping Duties
Includes the reception area and may involve the
following:
Daily vacuum the carpet and brush
surrounding area
Clean and polish doors & glass
Empty waste bins & ash trays

under Academic supervision of

Daily Duties
Housekeeping Duties
Monday: brush and dust tables & chairs
y p
g &
Tuesday:
polish all sideboards,, window ledges
cash desk
Wednesday: polish all brasses
Thursday: clean and polish the reception area
Commence again as Monday

under Academic supervision of

Daily Duties
Collecting clean linen from the housekeeping
department
Laying tablecloths and folding serviettes
Spare linen should be folded neatly into the
linen basket
Ensuring that stocks are sufficient to meet needs
Ensuring that glass cloths and waiters cloths are
available

under Academic supervision of

Weekly Duties
Polishing & sorting items in quantities agreed
with the supervisor : the daily Rota, for example:
Monday: all round flats, all knives, large coffee
pots and milk jugs
Tuesday: oval flats, all forks, small coffee pots
and milk jugs

under Academic supervision of

Daily Duties
Wednesday..
Thursday..
y Inventoryy of items to:
Friday:
Calculate Inventory, Breakage
Replace broken items
Repair of items

under Academic supervision of

F & B Business
Occupancy Statistics
g
Cover = A guest
Number of Turns =
Number of Covers
Number of Seats

under Academic supervision of

Average Restaurant Check

Average check =
Food & Beverage Sales
Number of Covers

under Academic supervision of

Recap Objectives
Now you are able to :
Understand Restaurant Operations Process
p
List the duties of F&B service personnel

under Academic supervision of