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