INTRODUCTION OF HOTEL

Hotel Management is a field of business and a study, that tends itself to

the operational aspects of a hotel as well as a wide range of affiliated
topics. ... THERE ARE 4 MAJOR DEPARTMENTS THAT RULE THE
HOTEL . THEY ARE
 Front Office
 Housekeeping
 Food Production
 Food and beverage Service

FOOD AND BEVERAGE

Today, numerous types of food and beverage service outlets have
come up in the market. They offer a wide range of food and beverage
services that the customers can avail. The extent of service depends
upon the type of service outlet. They include drive-through service of
fast food where the customers can purchase their favorite food
without having to leave their cars and pick-up points where food is
delivered in minutes. There are also some elite class fine dining
outlets which exhibit classy articles in the house and provide
elaborate food services.

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Introduction of F&B service Service Department Food and
Beverage
Service Department is one of the main service oriented in
crucial division of Hotel. which serves prepared food beverages
to its guest as per order in hygienic manner, this department is
responsible for providing varieties of food and beverages in
appropriate manner quality temperature and incompatible
Surround . the personnel related to this department must be
qualified in terms of service in hospitality .

As we know that the role of department is totally service-

oriented the staff needs to be in the front line of customer in
ought to be well groomed, smart, and hygienic. The food is
prepared by kitchen and beverage comes from the bar. things
what is essential for our own food and beverage service
department , the important function includes the designing
maintaining menu price control portion control control
customer employed staff relationship and employee training.

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 Responsibilities of F&B Service Department
 Maintaining the standard of Hotel
 take charges of entire
 plan elegantly and economically
 recruit the staff in coordination with Hotel HR department
Controls quality quantity and cost of food
 take responsibility for criticism and corruption
 inform staff about of Management policies
 hire and fire the staff
 co-ordinate with the other department of the Hotel For
smooth flow of work
 maintain hygiene and sanitation
 conduct f&b meeting for new setting and policies

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 QUALITIES OF F&B SERVICE STAFF

Appearance
It creates the first impression on the guests. The F&B staff
members must maintain personal hygiene, cleanliness, and
professional appearance while being on duty.
Attentiveness
Attentiveness is paying sincere attention to details,
memorizing the guests’ needs and fulfilling them timely with
as much perfection as one can put in.
Body Language
The F&B Services staff needs to conduct themselves with
very positive, energetic, and friendly gestures.

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Effective Communication
It is very vital when it comes to talking with co-workers and
guests. Clear and correct manner of communication using
right language and tone can make the service workflow
smooth. It can bring truly enhanced experience to the guests.

Punctuality
The F&B Services staff needs to know the value of time
while serving the guests. Sincere time-keeping and sense of
urgency helps to keep the service workflow smooth.
Honesty and Integrity
These two core values in any well-brought-up person are
important for serving the guests in hospitality sector.

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 HISTORY OF MENU
Menus, as lists of prepared foods, have been discovered
dating back to the Song dynasty in China. In the larger cities
of the time, merchants found a way to cater to busy
customers who had little time or energy to prepare an evening
meal. The variation in Chinese cuisine from different regions
led caterers to create a list or menu for their patrons.
The word "menu", like much of the terminology of cuisine,
is French in origin. It ultimately derives
from Latin "minutes", something made small; in French, it
came to be applied to a detailed list or résumé of any kind.
The original menus that offered consumers choices were
prepared on a small chalkboard, in French a carte; so foods
chosen from a bill of fare are described as "à la carte",
"according to the board."

City Hotel, New Orleans

restaurant menu (December
8, 1857)

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 STATISTICS
The food system, including food service and food retailing supplied
$1.24 trillion worth of food in 2010 in the US, $594 billion of
which was supplied by food service facilities, defined by
the USDA as any place which prepares food for immediate
consumption on site, including locations that are not primarily
engaged in dispensing meals such as recreational facilities and
retail stores.Full-service and Fast-food restaurants account for 77%
of all foodservice sales, with full-service restaurants accounting for
just slightly more than fast food in 2010. The shifts in the market
shares between fast food and full-service restaurants to market
demand changes the offerings of both foods and services of both
types of restaurants.
According to the National Restaurant Association a growing trend
among US consumers for the foodservice industry is global cuisine
with 66% of US consumers eating more widely in 2015 than in
2010, 80% of consumers eating 'ethnic' cuisines at least once a
month, and 29% trying a new 'ethnic' cuisine within the last year.

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 HEALTH CONCERNS
Foodservice foods tends to be, on average, higher in calories and
lower in key nutrients than foods prepared at home. Many
restaurants, including fast food, have added more salads and fruit
offerings and either by choice or in response to local legislation
provided nutrition labeling.
In the US, the FDA is moving towards establishing uniform
guidelines for fast food and restaurant labeling, proposed rules
were published in 2011 and final regulations published on 1
December 2014 which supersede State and local menu-labeling
provisions, going into effect 1 December 2015. with 50% of fast
food meals being between 400 and 800 calories and less than 20%
above 1000 calories, in contrast, full-service restaurants 20% of
meals are above 1,400 calories.

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 TYPES OF SERVICE
There are a number of service styles to be followed when it
comes to how food and beverage should be served to the
customers. The following are the most prominent styles −
Table Service
In this type of service, the guests enter the dining area and take
seats. The waiter offers them water and menu card. The guests then
place their order to the waiter. The table is covered in this service.
It is grouped into the following types.

English or Family Service

Here, the host contributes actively in the service. The waiter
brings food on platters, shows to the host for approval, and then
places the platters on the tables.

American or Plate Service

The food is served on guest's plate in the kitchen itself in
predetermined portion. The accompaniments served with the food,
the color, and the presentation are determined in the kitchen. The
food plates are then brought to the guest.

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 French Service
It is very personalized and private service. The food is taken in
platters and casseroles and kept on the table of guests near their
plates. The guests then help themselves. It is expensive and
elaborate service commonly used in fine dining restaurants.

Cart French Service − The food is prepared and assembled at

tableside. The guests select food from the cart while sitting at their
tables and are later served from the right. It is offered for small
groups of VIPs.

Banquet French Service − The food is prepared in the kitchen.

The servers serve food on each individual’s plate from guest’s left
side. For replenishment, the servers keep the food platters in front
of the guests

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 Gueridon Service
In this service, partially cooked food from the kitchen is taken to
the Gueridon Trolly for cooking it completely. This partial cooking
is done beside the guest table for achieving a particular appearance
and aroma of food, and for exhibiting showmanship.

Silver Service
In this service, the food is presented on silver platters and
casseroles. The table is set with sterling silverware. The food is
portioned into silver platters in the kitchen itself.

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 Russian Service
It is identical to the Cart French service barring the servers place
the food on the platters and serve it from the left side.

Buffet Service
It this type of service, the guests get plates from the stack and goes
to buffet counter where food is kept in large casseroles and
platters with burners.

Self Service
In this type of service, the guests enter the dining area and
select food items. They pay for coupons of respective food
items. They go to food counter and give the coupons to avail
the chosen food. The guests are required to take their own
plates to the table and eat.
Cafeteria Service
This service exists in industrial canteens, hostels, and
cafeterias. The menu and the space is limited; the cutlery is
handed over to the guests. The tables are not covered.
Sometimes high chairs are provided to eat food at narrow
tables. It is a quick service

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Single Point Service
In this type of service, the guest orders, pays for his order and
gets served all at a single point. There may be may not be any
dining area or seats.
Food Court
This is an array of autonomous counters at which the
customers can order, eat, or buy from a number of different
counters and eat in adjacent eating area.
Kiosks
The customer enters the choice and amount of money
physically and the machine dispenses what customer
demanded accurately.
Take Away
Customer orders and avails food and beverage from a single
counter and consumes it off the premises.
Vending
The customer can get food or beverage service by means of
automatic machines. The vending machines are installed in
industrial canteens, shopping centers, and airports.

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Special Service
It is called special service because it provides food and
beverage at the places which are not meant for food &
beverage service
Grill Room Service
In this type of service, various vegetables and meats are
displayed for better view and choice. The counter is
decorated with great aesthetics, and the guest can select meat
or vegetable of choice. The guest then takes a seat and is
served cooked food with accompaniments.
Tray Service
Method of service of whole or part of meal on tray to
customer in situ, such as hospitals, aircraft, or railway.

Home Delivery
Food delivered to a customer’s home or place of work. For
example, home delivery of pizza or Meals on Wheels.
Lounge Service
Service of variety of foods and beverages in lounge area of a
hotel or independent place.
Room Service
Here food is served to guests in their allotted rooms in hotels.
Small orders are served in trays. Major meals are taken to the
room on trolleys.
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 ECONOMICS OF MENU PRODUCTION
As early as the mid-20th century, some restaurants have relied on
“menu specialists” to design and print their menus. Prior to the
emergence of digital printing, these niche printing companies
printed full-color menus on offset presses. The economics of full-
color offset made it impractical to print short press runs. The
solution was to print a “menu shell” with everything but the
prices. The prices would later be printed on a less costly black-
only press. In a typical order, the printer might produce 600 menu
shells, then finish and laminate 150 menus with prices. When the
restaurant needed to reorder, the printer would add prices and
laminate some of the remaining shells.
With the advent of digital presses, it became practical in the
1990s to print full-color menus affordably in short press runs,
sometimes as few as 25 menus. In general, such "menu costs"
may be incurred by a range of businesses, not just restaurants; for
example, during a period of inflation, any company that prints
catalogs or product price lists will have to reprint these items
with new price figure.
To avoid having to reprint the menus throughout the year as prices
changed, some restaurants began to display their menus
on chalkboards, with the menu items and prices written in chalk.
This way, the restaurant could easily modify the prices without
going to the expense of reprinting the paper menus. A similar
tactic continued to be used in the 2000s with certain items that are
sensitive to changing supply, fuel costs, and so on: the use of the
term "market price" or "Please ask the server" instead of stating
the price. This allows restaurants to modify the price of lobster,
fresh fish and other foods subject to rapid changes in cost.
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 TYPES OF MENU with MENU CARDS

À
La Carte
In French, à la carte literally means "by the menu". In the
restaurant industry, à la carte is an upscale term used in reference
to menus that list items priced and ordered separately.

Du Jour Menu
Du jour means "of the day", and the term isn't limited to soups or
cocktails. Du jour menus offer flexibility for small and busy

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 restaurants because they can be customized every day or even
throughout the day

Cycle Menu
If you rotate your menu items according to day of the week,
seasonal availability, or chef's choice, you need a practical way to
display your simple but ever-changing selections.

Table d'hôte
Yet another French culinary term, table d'hôte means "the host's
table" and describes a menu similar to a prix fixe menu, but with a
more upscale turn of phrase.

Prix Fixe Menu

French for "fixed price", prix fixe describes a menu that quite
literally has a fixed price

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 BeverageMenu
If you offer multiple beer, wine, cocktail, or even juice and soda
options, you may want to separate them onto a distinct beverage
menu.

Dessert Menu
Many standard menus have dessert sections but because servers
collect menus after the entrées are ordered, guests can't refer to these
sections later.

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Wine Captain’s Books
Most sit-down restaurants have a separate beverage menu, but
very upscale restaurants often have particularly extensive wine
cellars, and discerning patrons want to select the perfect

FRENCH CLASSICAL MENU

There are many dishes considered part of French cuisine. Some dishes
are considered universally accepted as part of the national cuisine, while
others fit into a unique regional cuisine. There are
also breads, charcuterie items as well as desserts that fit into these
categories which are listed accordingly as well.

Starters :

1. Hors-d oeuvre (Appetizer)

2. Potage (Soup)

3. Oeuf (Egg)

4. Farineaux (Pasta or Rice)

Main Course:

5. Poisson (Fish)

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6. Entrée (Entree)

Rest Between Course:

7. Sorbet (Sorbet)

Main Course:

8. Releve (Joints)

9. Roti (Roast)

10. Legumes (Vegetables)

11. Salades (Salad)

12. Buffet Froid (Cold Buffet)

Afters:

13. Entremets (Sweets)

14. Savoureux (Savoury)

15. Fromage (Cheese)

16. Dessert (Cut Fruits & Nuts)

17. Boissons (Beverage Hot / Cold)

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PRESENTATION OF MENU :-
It is usually the style of presentation of menu along with prices
mentioned. There are ways of presentation of menu.
 BOOK FORM:-This type of presentation of menu is very common
in large establishments where there are more items. The items are
listed along with their respective prices. Most of the restaurants
follow this style.

 CARD FORM:- The food items along with their pricing are written
on a card for smaller establishments.

 BOARD FORM:- It is mostly found in fast food centres, food courts

or pavilion where a large board is displayed with names of dishes
and their pricing

 PLACE MATS:-Such form of menu presentation is generally found

in the food service areas where turnover of the guest is very high and
fast efficient service is required.

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 Types of Cuisines

A cuisine is a cooking style denoting varieties of food prepared by a restaurant from

a certain region or country. There are different types of cuisines all over the world.
Each country or region has its own style.
Factors Affecting a Cuisine

· A cuisine is frequently named after the region or place where it is

originated.

· It is primarily influenced by the locally available ingredients, the

religion and the culture.

· The area’s climate determines the native foods that are available.

· The trade among different countries also largely affects a region’s

cuisine.

1) Chinese
And of course, save the best for the last!! “The outside world defines as
Chinese cuisine as not a true cuisine but rather a composite of distinct
regional cuisines.” – Howard Hillman.

2) French
“Overall, the cooking ofFranceis the best in the Western World. And its
classical and regional cuisines are superb”- Howard Hillman

3) Italian
Italian cuisine is characterized by its extreme simplicity, with many dishes
having only four to eight ingredients.Italian chefs mainly rely on the
quality of the ingredients rather than on elaborate preparation.
4) Indian

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Kind of upset that it didn’t make first place since it’s my absolute favorite
but fourth place will do. Indian cuisine is not a single cuisine but a
collection of differing regional cuisines; each is its own distinct Indian
food.

5) Japanese
“Though more complex cuisines exist, none comes close to
matchingJapan’s culinary aesthetics.”- Howard Hillman

6) Moroccan
Its most popular dish internationally is couscous and simply described as
small pellet-sized “pasta” made from semolina flour. Couscous is typically
plated under a main dish.

7) Spanish
There is no true Spanish cuisine but rather composed of many distinct
regional cuisines. Either way, it’s AHH-MAAAAZING!

8) Thai
Thai is one of my absolute favorite; you can never go wrong with it! I do
advise if you have a peanut or coconut allergy, double check the
ingredients before ordering anything.

9) Turkish
“Turkish cuisine is a Middle Eastern culinary marriage – and the nation
has some of the most dedicated and talented cooks on earth.” -Howard
Hillman

10) Indonesian
Indonesian cuisine varies greatly by region and has many different
influences. The food is usually chili hot and complexly seasoned with
aromatic herbs and spices. “Bland” does not exist in their vocabulary.

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 COST DYNAMICS
TYPES OF COST
Cost are the expenses that the company has to pay during the production of
the product. There are 3 main types of cost. They are
1)fixed cost
2)variable cost
3)semi-variable cost
• FIXED COST:-
Cost that do not change over a period of time and don’t vary with output.
Example :- salaries,rent,tax etc..
• VARIABLE COSTS:
Costs that vary directly with output so when output increases, variable
costs also increase
Example:- raw materials, electricity. Variable costs can also be called
direct costs as they are directly associated with production.
• SEMI VARIABLE COSTS:
These costs have fixed and variable elements
Example:-. a person working for the company may have a fixed salary but
may also earn commission on sales.
Total costs are calculated by adding together fixed, variable and semi-
variable costs.

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 ELEMENTS OF COST
We can divide total cost in following main elements of costs:
1. Direct Cost
It is that element of cost in which we can include the cost of direct material
and direct labour. If we take its total, it will be prime cost.
a) Direct Material Cost
Direct material is that material which we find in finished product and
easily measures its cost. For example, for making furniture, woods
are direct material and its cost will be the part of direct cost.
b) Direct Labour Cost
Direct labour is used for producing the product. We pay wages for
making product to labourers and this cost will be the direct labour
cost.
c) Direct Expenses Cost
Except direct material and direct labour, all direct expenses will be
direct expenses cost.
2. Indirect Cost
When we can not charge an expense directly on the product, we can
say it is indirect expense or overhead. In overhead, we can include
indirect material cost, indirect labour cost and other following
indirect expenses.
i) Manufacturing overheads
ii) Administrative overheads
iii) Selling overheads
iv) Research and development cost
Factory rent and rates, insurance of plants or telephone bill are the
main examples of overheads.

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SALE CONCEPTS
Public Relations
Public relations is a communication and information process, either
personal or non personal, operation within an organization’s internal and
external environment. It involves the creations of a favourable
environment in which an organization can operate to the best of its
advantage.
Press media: Newspapers, magazines, trade journals, brochures, leaflets,
guides, press conferences, press releases.
Broadcasting media: Television, radio, cinema, promotional video and
cassettes.
Community media: Sponsorship of local events, individual, companies,
exhibitions, talks free gifts, samples.
Public relations in the hotel and catering industry has a real application
whether the catering facility is a small or large operation, is independent or
part of a large group, exists in the free market or captive. The importance
of public relations is the ability to communicate and infirmity is something
that develops as a result of the business activity; however whether it is
advantageous or disadvantageous to the organization can be greatly
influence by public relations.
Merchandising
The merchandising of catering operations involves the point of sale
promotion of their facilities using non-personal media. Unlike advertising
it is not a paid for form of communication.
The major types of merchandising that may be employed by a catering
operation include the following:

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Floor Stands
Floor stands or bulletin boards are particularly effective if used in waiting
and reception areas to advertise special events,
Posters
Posters have a wide circulation then the previously described floor stands,
They may be displayed in reception areas, elevators, cloakrooms, in the
restaurant dining area itself.
Wall Displays
Illuminated wall displays are used extensively by fast-food operations
showing enlarged colour photographs of the food and beverages available.
Clip-Ons
Menu clip-ons are most commonly used in restaurants to advertise
specialty items plats dujour, special table d’hote lunches offered in an a la
carte restaurant and so on; they may also be used on wine lists to promote
a particular wine or region.
Children’s Menus
Children’s menus and portion sizes are particularly applicable to those
catering operation who attract family custom, for example resort hotels,
fast-food units, medium-priced restaurants etc.
Audial
Audial merchandising has fairly limited application, but can be used in
situations with a ‘captive’ audience, for example to promote a coffee shop,
pizza bar, ice-cream parlor in a shopping mall, to focus attention on a
hospital’s cafeteria via the hospital radio, to inform exhibition visitors in a
conference centre of the catering facilities available.
4. Sales Promotion
Sales promotion is a form of temporary incentive highlighting aspects of a
product that are non-inherent to it.

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Sales promotion is used by operations for a number of reasons including
the following:
1. To increase the average spent by customers and thereby increase the
sales revenue.
2. To promote a new product or range of products being featured by the
operation, for example offering a new flavoured milk shake in a take
away facility at a reduced price.
3. To influence impulse purchasers towards a certain product or range
of products, for example featuring Australian wine at a special
discount price.
4. To aid as a reminder during a long-term advertising campaign for
example on long established main menu items.
5. To help ‘level’ peak activities of business for example offering a free
glass of wine to customers during their meal before 18.30 hours.
The types of sales promotion used are influenced by the targets being
aimed at:
Customer: Sales promotion aimed directly at customers include money-
off coupons, discounts or special process during off-peak periods, free
chicken meals for families, a free bottle of wine for every two adult meals
ordered etc..
Distribution channels: Promotional techniques aimed at incentive third
party agents include free restaurant meals, free gifts, competitions and the
use of hotel’s leisure facilities.
Sales employees: Sales promotion incentives are similar to those listed
above and include commission related sales, competitions, token and
points systems occurring over an extended period to encourage an on-
going sales commitment by the sales force.

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 INVENTORY CONTROL
The main objective of inventory control is operational as well as financial.
STOCK LEVEL DETERMINATION
Stock levels are determined keeping in mind the following:
 Usage
 Lead time
 Economic order quantity (EOQ)
Various Stock Levels
Minimum stock level: The minimum stock level is that level of any food
item below which it should not be allowed to fall.
MIN STOCK= (ROL - AVG CONSUMPTION) X AVG RE ORDER
PERIOD
Maximum Stock level: The maximum stock level above which stock of
any item should not allowed to exceed.
MAX STOCK = (ROL - MIN CONSUMPTION) X MIN REORDER
PERIOD
Considerations are:
• Rate of consumption
• Reorder level
• Delivery time
• Capital
• Storage life
• EOQ
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 • Storage space.
Re order level: Is a point lying between maximum and minimum levels.
This is a point will usually be slightly higher than minimum stock to cover
abnormal usage & delivery delays.
MAX STOCK = (ROL – MIN CONSUMPTION) X MIN REORDER
PERIOD
Danger level: Is a level below minimum level. When stock reaches danger
level urgent action is necessary.
DANGER LEVEL = AVG CONSUMPTION X MAX REORDER

ECONOMIC ORDER QUANTITY:

The quantity which is most economical to order & to stock considering all
factors bearing on the situation.
EOQ = 2AXCp/Sc. Where A = Annual Usage, Cp= Cost of Purchase,
Sc=Storage Cost.
The size of the economic order quantity depends on:
• inventory Carrying Cost.
• Cost of Purchasing.
• Consumption
• Interest on Capital
• Quantity discount.
• Sometimes economic order quantity is called Re-order quantity.
ABC Analysis
It is a relatively new technique for classifying and controlling items,
popularly known as ‘Always Better Control’. It first controls the best, then
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the better, and then the good. Its genesis lies in the characteristic
distribution of anything that can be measured in monetary terms.
ACTUAL & PERPETUAL STOCK TAKING
Actual stock taking is closing the stores and physically taking count of all
items.
Perpetual stock taking is taking stock through books of the stores.
STOCK TURNOVER RATIO = AVG STOCK/ SALES
AVG STOCK= (OPENING STOCK + CLOSING STOCK)/2
VED - VITAL ESSENTIAL DESIRABLE
FSN - FAST SLOW NON-MOVING

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 BEVERAGE CONTROL
The word beverage has originated from a French verb ‘boire’ which means
to drink.
Purchasing
The purchasing of alcoholic and non-alcoholic beverages, like that of
foodstuffs, has the aim to purchase the very best quality of items.
Receiving of beverages
The objectives for beverage receiving are similar in many ways to those of
food receiving. However, as the value of beverage purchases and the
ensuing profits from the sale of beverages are high.
Storing
Once beverages are received they must be removed immediately to the
cellar and a tight level of control maintained at all times.
Cellar Records
As the value of cellar stocks is high, it is usual for the following cellar
records to be kept.
Bin cards:
These are provided for each individual type of beverage held in stock and
record all deliveries and issues made, the cards being fixed on the shelves
or racks against each beverage.
Beverages perpetual inventory ledger:
This master ledger, which is prepared in the control or accounts office,
consists of cards prepared for each individual type of beverage held in
stock.
Ullages and breakages:

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It is necessary for any ullages and breakage to be recorded on a standard
form, together with an explanation, and countersigned by a member of the
food and beverage management department.
Issuing of Beverages
Issuing of beverages should take place at set times during the day and
only against a requisition note signed by an authorized person, for example
head barman, banqueting head waiter, etc
Bar Cost System:-This system is similar to that for the basic food cost
report. It may be produced for each bar separately or for all of the beverage
operations.
Par stock or bottle control system
This is a simple yet effective method of beverage control and is
particularly useful for the smaller type operation where there are full time
control staffs.
Potential (or standard) sales value system
This system is designed to control beverages sales and therefore beverage
costs by setting a sales value on each bottle item carried in stock.
The inventory or ‘ounce’ system
This method is recognized as the most accurate (non-automatic) method
of determining the amount of beverage sold.
The main disadvantages of this control system are:
• The time required to analyse sales are to take stock levels daily.
• The time required to calculate the daily consumption for each selling
out let.
• Additional difficulties if a large number of mixed drinks are sold and
if drinks of different sizes are sold in each selling outlet.

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BAR FRAUDS
1. Bring in their own bottles of spirits, etc., sell the contents to
customers and then pocket the money. This results in a busy bar with
disappointing cash takings!
2. Drink at work. Bar staff who help themselves to the odd drink soon
get into the habit of it unless it is quickly detected..
3. Fail to ’ring up’ each drink sold and pocket the money taken from the
client. This results again in lower cash taken.
4. Provide free drinks for friends, again, resulting in lower bar
takings.Under-charge the customer. The customer, being an
accomplice of the bar staff, orders a drink pays for it and is then
given change.

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 SALES CONTORL
There are two basic approaches to recording and controlling food and
beverage sales.
• A manual system:Which is commonly used in small and in
exclusive type catering units.
• An automated system:Which is commonly used in units with
several outlets, in units with a very high volume of business and in
up-to-date companies with many units.
Point-of-Sale Control Systems
At a basic level a point-of-sale control system is no more than a modern
ECR with the additional feature of one or several printers at such locations
as the kitchen (or sections of the kitchen) or dispense bar. Some systems
replace the ECR with a ‘server terminal’ (also called ’waiter
communication’ systems), which may be placed at several locations within
a restaurant, and is a modification of an ECR in that the cash features are
eliminated making the terminal relatively small and inconspicuous.
The objectives for having printers are:
1. To provide an instant and separate clear and printed order to kitchen
or bar, of what is required and by and for whom.
2. To speed up the process of giving the order to the kitchen or bar.
3. To aid control, in that items can only be ordered when they have
been entered into the ECR or terminal by an identifiable
member of the waiting staff and printed.
4. To reduced the time taken by the waiter in walking to the kitchen or
bar to place an order and, as frequently happens, to check if an order
is ready for collection.
5. To afford more times, if required, for customer contact.

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 Variance Analysis
Any cost function which can be budgeted can be subjected to
Variance Analysis viz.: -
• Sales.
• Marketing.
• Labour.
• Material.
• Overhead.
• Profit.

Advantages of Variance Analysis or Standard Costing

 It gives a standard for measurement.

 It gives an objective to be achieved.
 It has given birth to the concepts of:
• Standard Purchase Specification
• Standard Recipe
• Standard yield
• Standard Portion Cost

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 Disadvantages of Variance Analysis / Standard Cost
• Discourages Creativity. Expensive and time consuming.
• Cannot be accurately measured in multi-product operations where
the same ingredient is used in many products.
• It is a step done after the job where rectification is only possible for
future events.
• Unutilized portions of food cannot be effectively reutilized.

BREAK EVEN ANALYASIS

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 BIBLIOGRAPHY

 WIKIPEDIA
 F &B SERVICES OXFORD TEXT BOOK
 TRAINING KNOWLEDGE FROM MY HOTEL
 HENCE THE MATTER PLACED IN THIS PROJECT IS
TAKEN THAT BOOK AS THE REFERENCE AND WITH
THE HELP OF ENCYCLOPAEDIA FROM NET.

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 CONCLUSION
The project is a detailed study of FOOD AND BEVERAGE department.
In this project, I have collected the information about the duties and
responsibilities of the F&B STAFF and detailed information of the about
MENU and its process.

(B.JAYANTH)

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