Module 1 VI semester

Syllabus for first module

FOOD & BEVERAGE STAFF ORGANISATION
A. Categories of staff
B. Hierarchy
C. Job description and specification
D. Duty roaster
MANAGING FOOD & BEVERAGE OUTLET
A. Supervisory skills
B. Developing efficiency
C. Standard Operating Procedure

Questions to module 1

Q.1 Explain these terms
•    Standard operating procedure
•    Duty roster
•    Job description
•    Greeting guest with smile
•    Developing efficiency
Q.2 Draw an organizational chart of a banquet department of a five star hotel. Enlist the duties and responsibilities of Banquet manager.
Q.3 Prepare a duty roster of a banquet department of a five star hotel for the month of December. Indicate assumptions regarding the number, areas, halls etc available to the department.
Q.4 Draw the organizational chart of a 50 seater Bar. Enlist the responsibilities of the Head barman.
Q.5 As a Restaurant manager, prepare a weekly duty roaster for a 100 pax. Indian speciality restaurant which opens for lunch and dinner?
Q.6 List the responsibilities of kitchen stewarding department towards F&B department in a five star hotel.
Q.7 Prepare a duty roster for a 80 seater multi-cuisine restaurant which is open for breakfast, lunch and dinner stating daily task to be performed.
Q.8 Draw the organization chart stating staff requirement for all categories of a 80 seater multi-cuisine restaurant serving all the three meals.
Q.9 How you would deal with the following situations
•    Guest who has no means of paying the bill.
•    Guest in a hurry.
•    Guest who has had too many alcoholic drinks.
Q.10 Prepare a Job Description for a Bartender of a 5 star hotel.
Q.11 Draw the organization chart of the F&B Service department of a large hotel. List the job description of a F&B Manager.
Q.12 What are the skills of a good F&B Supervisor? What are the essential traits of a good F&B Captain?
Q.13 Prepare the duty roster of a banquet department having 14 Stewards, 03 Captains and 01 Sr.captain listing broadly the duties allotted to the stewards.
Q.14 Draw the organization chart of F&B department of a 5 star deluxe hotel with 350 rooms having 3 speciality restaurants and 3 bars. Also give job description of a steward.
Q.15 What do you mean by the Organisational chart? Explain why an organization cannot function without an organizational chart.
Q.16 ‘A captain must be a skilled worker himself, only then he can be a successful supervisor” Justify.
Q.17 What are the essential qualities a good Restaurant Manager should have?
Q.18 What is the role of SOP in a quality restaurant? Prepare SOP for a fine dining restaurant.



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