IV BHM F&B Mgmt

Managing Bars
(16.6.04)

Bar Areas
 Area
 Layout
 Plumbing & Power
 Storage
 Safety & Hygiene

Legal Framework
 Licences
 Permitted hours
 Young persons
 Weights & Measures
 Other reforms
 Alcoholic strength
 Other legal requirements

Compiling wine and drink lists

 Bar & cocktail lists
 Banqueting wine lists
 Room service drinks list

Pricing of wines and drinks

 Cost plus pricing
 Rate of return
 Market oriented

Purchasing of Alcoholic beverages

 Using one main supplier
 Using a variety of suppliers
 Costs of purchasing
 Determining cost levels
 Storage & cellar management
Answers for F&B Mgmt assessment test
conducted on 25. 06.04
1 . T w o i m p a s p e c t s o f b a r a r e a s a r e _ _ _ _ _ _ _& _ _ _ _ _ _ _ _
Any two of the following
Layout, Plumbing & Power, Storage, Safety & Hygiene
2.Legal framework concerns ___________& __________
Any two of the following
Licences, Permitted hours, Young persons, Weights &
Measures, Other reforms, Alcoholic strength
3.Three types of drinks lists are __________,__________
B a r & c o c k t a i l l i s ts , B a n q u e t i n g w i n e l i s t s
Room service drinks list
4.Two methods of pricing wines are ____________ &___
Cost plus pricing, Rate of return, Market oriented
5. Two principles of purchasing alcoholic beverages
are
U s i n g o n e m a i n s u p p l i e r , u s i n g a v a r i e t y o f s u p p l i e r s , C o s ts o f
p u r c h a s i n g , D e t e r m i n i n g c o s t l e v e ls
6 . T h e o p e r a t i o n a l s e q u e n c e i n a n F& B P a r e a i s
Ind ent i ng , St o rag e , p re p re p , co o ki ng , ho ld i ng , fo od p ick
up , s to ra g e o f l ef t o v e rs
7. Any five organizational variables in an F&B outlet are
C u s t o m e r d e m a n d & n e e ds , T h e t y p e a n d s t y l e o f t h e F & B
operation, The nature of the customers (non–captive, captive or
s e m i – c a p t i v e ) , P r i c e t o b e c ha r g e d , P r o d u c t i o n p r o c e s s , V o l u m e
of demand, Space available, Availability of staff, Opening hour,
Booking requirements, Payment requirements
8.Any three types of Service processes
Service at laid cover, Part service at a laid cover and part
self service, Self service, Service at a single point(ordering,
receipt of order and payment), Specialised service or
service in situ
9.One method of managing volume efficiently in an F&B
outlet
Use queue systems
10. Store managers must have knowledge of the
following for efficient storage
the commodities, store maintenance procedures & record
keeping
11.The most difficult task of a manager in F&B is
decision making
 12. One procedure for control during receiving is blind
receiving
13. Five ways is which food can go bad in storage
E x c e s s i v e ha n d l i n g , t e m p & h u m i d i t y f l u c t u a t i o n s , da m a g e ,
sunlight, insects
14.Five store records
Requisition Slip, Order Form, Goods Received Book, Stock
Book, Invoice
15. The operational sequence in a store is
R e c e i v e & a r r a n g e g o o d s – s ta m p d a t e o f a r r i v a l , F o l l o w F I F O
methods, Check records for re ordering levels, Place orders
w i t h p u r c h a s e d e pa r t m e n t , T e m p e r a t u r e h u m i d i t y & p e s t
control. Update records
16. Store Managers need to have a high standard of
ethics
17. Any five imp tasks of managing staff in the kitchen
Job description, Job specification, Duty rosters, Shifts,
H o l i d a y s a n d l e a v e , O v e r t i m e a n d c o m p e ns a t i o n
Duties and responsibilities
18. Four key points for managing fuels in the kitchen
a. P r o p e r U s e o f f u e l , W a s ta g e c o n t r o l , U s e o f h u m a n
energy, Dealing with shortages and non availability
1 9 . L i s t M I S o f t h e F& B d e p a r t m e n t
A l l r e p o r t s m a de f o r t h e p e r u s a l o f t h e s e n i o r m a n a g e rs
20.The operational sequence in an F&B S outlet is
Preparation for service, taking orders, the service of food &
drink, Billing, Clearing, Dishwashing, Clearing following
service