Yashwantrao Chavan Maharashtra Open University V102/V76: B.Sc. (Hospitality Studies and Catering Services) HTS 615/BCH 304: FOOD AND BEVERAGES MANAGEMENT YASHWANTRAO BCH 304 CHAVAN MAHARASHTRA HTS 615 OPEN UNIVERSITY V76:B.Sc. in Hospitality Studies and Catering Services[B.Sc. (HSCS)] 2010 Pattern: Course BCH 304 V102: B.Sc. in Hospitality Studies and Catering Services [B.Sc. (HSCS)] 2016 Pattern: Course HTS 615 FOOD & BEVERAGES MANAGEMENT YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY Dnyangangotri, Near Gangapur Dam, Nashik 422 222, Maharshtra YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY Vice-Chancellor : Prof. (Dr.) E. Vayunandan School of Continuing Education School Council Dr Rajendra Vadnere, Dr Surya Gunjal Smt Jyoti Shetty. Chairman, Director Professor Principal School of Continuing Education School of Agriculture Science S.P. More College, Panwel YCMOU, Nashik YCMOU, Nashik Dr Jaydeep Naikam Dr Pranod Khandare Dr Abhay Patil Professor Assistant Professor Assistant Professor School of Continuing Education School of Computer Science School of Health Science YCMOU, Nashik YCMOU, Nashik YCMOU, Nashik Dr Rucha Gujar Dr Latika Ajbani Shri Asvin Sonone, Assistant Professor Assistant Professor Associate Professor School of Continuing Education School of Commerce & Mgt FTII Pune YCMOU, Nashik YCMOU, Nashik Shri Shankar Goenka Shri Ram Thakar Dr Sunanda More Country Head Assistant Professor Assistant Professor Wow Fafctors Ind Pvt Ltd, Delhi School of Continuing Education School of Science & Tech. Shri P V Patil YCMOU, Nashik YCMOU, Nashik Dy District Voc Education & Training Officer, DVET, Nashik Developed by Dr Rajendra Vadnere Director, School of Continuing Education YCMOU, Nashik Production Shri. Anand Yadav Manager, Print Production Centre, YCMOU, Nashik © 2017, Yashwantrao Chavan Maharashtra Open Univesity, Nashik First Publication : June 2017 Publication No. : Typesetting : Printer : Published by : Dr. Dinesh Bhonde, Registrar, Y. C. M. Open University, Nashik - 422 222. B-16-17-93 (BTH331) FOOD & BEVERAGES MANAGEMENT CREDIT 1: Unit 1 : Introduction to F&B Management 4 CREDIT 2: Unit 2 : F&B Control through Inventory and Staff 47 CREDIT 3: Unit 3 : F&B Control through Menu and Points of Sale 79 CREDIT 4: Unit 4 : Menu Control 106 CONTENTS UNIT 1: INTRODUCTION TO FOOD AND BEVERAGE MANAGEMENT ............................. 4 1.00 INTRODUCTION ........................................................................................................................................ 4 1.01 UNIT OBJECTIVES ..................................................................................................................................... 4 1.02 INTRODUCTION TO FOOD AND BEVERAGE SERVICES ............................................................................... 4 1.03 CLASSIFICATION OF CATERING ESTABLISHMENTS .................................................................................... 7 1.03.01 Commercial Catering ............................................................................................................................. 7 1.03.02 Industrial and Institutional Catering ................................................................................................... 13 1.03.03 Welfare catering .................................................................................................................................. 14 1.04 PERSONAL HYGEINE AND SANITATION .................................................................................................. 15 1.04.1 Preventing Food-borne Illnesses ........................................................................................................... 16 1.04.2 Sanitation and Food Hygiene ................................................................................................................ 19 1.05 GROOMING STANDARD ........................................................................................................................ 23 1.06 SERVICE OUTLETS .................................................................................................................................. 24 1.6.1 TEA LOUNGE ............................................................................................................................................ 24 1.6.2 COFFIE SHOP ........................................................................................................................................... 26 1.6.3 RESTAURENT ........................................................................................................................................... 26 1.07 HIERARCHY OF F&B SERVICE DEPARTMENT ........................................................................................... 29 1.08 F&B SERVICE BRIGADE ........................................................................................................................... 30 1.09 MODERN STAFFING AT HOTELS .............................................................................................................. 31 1.10 DUTIES AND RESPONISBILITIES OF VARIOUS EMPLOYEES ...................................................................... 32 1.11 ATTRRIBUTES OF SERVICE EMPLOYEES ................................................................................................... 38 1.11.1 GENERAL ATTRIBUTES OF SERVICE STAFF ............................................................................................. 38 1.11.2 ATTRIBUTES OF A WAITER ..................................................................................................................... 40 1.12 COORDINATION OF F&B SERVICES WITH OTHER DEPARTMENTS ........................................................... 43 Housekeeping ................................................................................................................................................... 43 Kitchen ............................................................................................................................................................. 43 Security ............................................................................................................................................................. 43 Engineering ...................................................................................................................................................... 43 Information System Department ..................................................................................................................... 44 Materials Purchase Department ...................................................................................................................... 44 BCH 304/HTS 615: F & B MANAGEMENT Page 1 Sales and Marketing ......................................................................................................................................... 44 Finance Department......................................................................................................................................... 44 1.13 SUMMARY ............................................................................................................................................. 44 1.14 END QUESTIONS ..................................................................................................................................... 45 1.15 REFERENCES ........................................................................................................................................... 46 UNIT 2: FOOD AND BEVERAGES CONTROL THROUGH INVENTORY AND STAFF .... 47 2.00 INTRODUCTION ...................................................................................................................................... 47 2.01 UNIT OBJECTIVES ................................................................................................................................... 47 2.02 A Beginner’s Guide to Food and Beverage Control in Restaurants ......................................................... 47 2.03 Five mantras to control restaurant costs ................................................................................................ 53 2.04 The Recipe for a Successful Restaurant .................................................................................................. 56 2.05 All You Need To Know About Inventory Management for Restaurants .................................................. 60 2.06 FIVE Inventory Management Mistakes to Avoid at your Restaurant..................................................... 64 2.07 SEVEN Lesser Known Ways to Reduce Labour Costs in the Restaurant Business ................................... 66 2.08 TEN Golden Tips to Keep Your Restaurant Staff Happy and Motivated .................................................. 69 2.09 SEVEN Ways to Better Restaurant Hiring ............................................................................................... 73 2.10 END QUESTIONS ..................................................................................................................................... 77 2.11 REFERENCES AND FURTHER READING .................................................................................................... 77 UNIT 3: FOOD AND BEVERAGES CONTROL THROUGH MENU AND POINT OF SALE79 3.00 INTRODUCTION ...................................................................................................................................... 79 3.01 UNIT OBJECTIVES 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