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Food & Beverage Management Ch4 Exam Questions and Answers
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Food & Beverage Management Ch4 Exam Questions and Answers
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Food & Beverage Management Ch4Exam Questions and Answers
What does the director of food & beverage do?
How much do hotels profit comes from it? - Answer--reports to the general manager and
is responsible for the efficient & effective operation of:
-kitchen/catering/banquet
-Restaurants/room service/minibars
-Lounges/bar/stewarding
-only 20% of hotels profit comes from f&b divison
What are some skills a director of F&B need? - Answer--exceeding guests expectations
in food and beverage offerings & service
-leadership, identifying trends, training, motivation, budgeting, finding & keeping
employees
-cost control, profit from other outlets
-detailed working knowledge of front-of-the-house operations
-starts at 8:00am-8:00pm
What does the work week look like for a director? - Answer--they could almost work
every single day
-eats in their restaurant at least two a week for dinner and once for breakfast or lunch
-bars are visited twice a week
-see salespersons for information about the industry
-they attend staff meetings
-need to have several years of experience; internships, full-time kitchen work,
stewarding
What does stewarding do? - Answer--back-of-the house areas such as dishwashing &
issuing & inventorying China, glassware, cutlery.
-maintaining cleanliness in all areas
What does the executive chef do? - Answer--responsible for the efficient & effective
operation of the kitchen food production
-exceed guests expectations in the quality & quantity of food-presentation, taste &
portion size
-ensure food is hot and cold when it is suppose to be
-has one or more sous chefs
What are kitchen managers? what are sous chefs? - Answer--they serve as f&b
directors in midsized and smaller hotels
-"right-sizing": restructuring organizations to retain the most essential employees
-cutting labor costs by consolidating job functions
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