F & B SERVICE KNOWLEDGE

F & B SERVICE KNOWLEDGE

RUANG LINGKUP PEKERJAAN

  • Hotel
  • Catering
  • Kapal pesiar
  • Restoran-restoran di luar hotel
  • Rumah sakit
  • Industri

RUANG LINGKUP PEKERJAAN F & B DEPARTMENT

  • Restaurant
  • Room service
  • Banquet
  • Bar
  • Kitchen
  • Steward

PERSONNEL YANG MENANGANI F & B

RESTAURANT

  • F & B Manager
  • Restaurant Manager
  • Head Waiter
  • Captain
  • Waiter/ess
  • Busboy

KITCHEN

  • F & B Manager
  • Executive Chef
  • Sous Chef
  • 1st cook
  • 2nd cook
  • Self Cook
  • Cook Helper

BAR

  • F & B Manager
  • Bar Manager
  • Head Bartender
  • Bar Captain
  • Bartender/ess
  • Barboy

BANQUET

  • F & B Manager
  • Asst. F & B Manager
  • Banquet Manager
  • Banquet Head Waiter
  • Banquet Captain
  • Banquet Waiter
  • Banquet Bushboy

TIPE BAR

  • Service Bar

Bar yang terletak di back of the house, hanya melayani pemesanan dari kamar hotel melalui Room Service.

  • Public Bar/Front Bar

Bar yang terlihat oleh tamu:

Bar in the Restaurant, Discotheque Bar, Night Club Bar, Snack Bar.

HUBUNGAN BAR DENGAN COST CONTROL

  • Standard drink size/portion.
  • Standard drink cost.
  • Standard Glassware.
  • Standard parstock/inventory.

LAYOUT BANQUET

  • U Shape
  • Comb Style
  • Classroom
  • Theatre Style
  • T Shape
  • E Shape

DESIGN BAR AND LAYOUT

There are factors which should be given prime consideration when one has to plan a bar or setup a bar foe a particular function:

  • Area

The bar staff’s must be given sufficient area or space in which to work and move about. There should be a minimal of 1 meter (3 feet) from the back bar counter to the storage.

  • Layout

Everything should be easily to hand so that the bar staff doesn’t have to move about more than necessary to give a quick and efficient service.

  • Plumbing and power

It’s essential to have hot/cold water for washing glass, power for refrigerator/ice making machine.

  • Storage

Adequate storage must be provided in the form of shelves cupboard and racks, for all stock required and equipment listed.

  • Safety and hygiene
  • Site of the bar (location)

A major factors is the sitting of the bar. The position should be choosen so that the bar has the greatest possible number of sales.

KLASIFIKASI MINUMAN

Beverage

Non Alcoholic Beverage

Alcoholic Beverage

Non Alcoholic Beverage

Type

Natural Mineral Water (Perrier, Evian, Equil, Victoria, Aqua)

Artificial Mineral Water (coca cola, tonic water, ginger ale)

Juice

Squash

Crush

Syrup

Food drink

Function

Stimulating

Refreshing

Nourishing

Alcoholic Beverage

Beer

Type

Ale

Stout

Porter

Lager

Shandy

Color

Blonde

Dark

Container

Bottled

Draft

Can

Spirit

Dry Spirit

Brandy

Whisky

Gin

Rum

Vodka

Tequila

Aquavit

Sweet Spirit

General Brands

Crème de menthe, crème de cacao, etc.

Proprietary Brand

Drambuie, cointreau, benedtine, etc.

Wine

Type

Natural still wine

Sparkling wine

Portified wine

Aromazed wine

Color

Red

Rose

White

Function

Appetizer

Table

Dessert

Al. contant/sugar

Brut

Sec

Demi Sec

Doux

Density of liquid

Heavy

Medium

Light body

BEER

  • Jerman: Beck’s, Lowenbrau, Dortmunder
  • Denmark: Carlsberg, Tuborg
  • Swedia: Skol
  • Belanda: Heineken
  • France: Kronenburg
  • Ceko: Pilsner Urgel
  • Indonesia: Anker, Bintang
  • Filipina: San Miquel
  • Japan: Asahi, Sapporo, Kirin, Santori
  • Australia: Swan, Foster
  • USA: Schiltz, Michelob

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~ by hoteltraining on September 10, 2009.

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