Food and Beverage 12

The arrival stage of guest cycle the employee's perspective is

• Prepare for service

• Take Order

• Serve Order

• Complete service

The Guest Cycle of Food and Beverage departure stage for the employee is

• Prepare for Service

• Take Order

• Serve Order

• Complete Service

The guest cycle stage in food and beverage from the guest perspective at departure stage is

• Dining Reservation

• Greet and seat

• Dine

• Bill settlement and depart

The guest cycle from the guest perspective at the occupancy stage is

• Dining reservation

• greet and seat

• dine

• bill settlement and depart

The profitability of a food and beverage operations depends upon

• food cost

• labor cost

• menu pricing

• cost control

• all of the above

The menu is the .........

• key factor in staffing of F/B operation

• key factor in type of F/B option a hotel will operate

• key factor in location of F/B operation

• key factor of operating hours of F/B establishment

For the kitchen the menu will determine

• equipment needs and employee skills requirements

• equipment needs and food shopping

• employee skills and HACCP control

• equipment needs and location of operation

The menu dictates

• what and how food items will be marketed

• what and hw food items will be sold

• what and how food items will be prepared

• what and how food items will be displayed

For the manager the menu is:

• the chief HACCP tool

• the chief marketing tool

• the chief inventory control unit

• the chief cost control marketing, and sales tool

In order for the menu to be successful it must meet the guest's

• emotions

• budget

• needs and expectations

• budget and taste