Back of the food and beverage department. F and b operational areas.

1. 2. 3. 4. 5. Still room plate room Silver room Hot plate (kitchen counter) Wash up stewarding department supervisor Linen store. Still room Is there is the still room supervisor. It has all the, y Types of bread for breakfasts. y Eating facilities, dispense bar. y Juices y Sandwiches y Non alcoholic beverages y Chocolate y Tea y Coffee y Nescafe y Snacks y Sweet y Butter y Muffin y Portions of cakes y Jams y Preserves y Fruits y Sugar Food service 1. Tea coffee service 2. Afternoon tea coffee 3. Snack service 4. Lounge service 5. Small cakes 6. Pastry 7. Tea cake 8. Cereal 9. Biscuit 10. Different types of toast

1 Silver plate room.

y Chief Steward

Has all the types of silverware  Cutlery crockery  Flatware  Tableware  Hollowware  Wine buckets etc. Cleaning of silver room are 4 main types. Polivit Plate powder A pink powder + mentholated spirit and water Burnishing, blemishing\ Silvo silver dip Is a chemical solution, fast, liquid form. Is the supervisor or the plate room in charge. 2 Hot plate. Is there is the abhoyer or the barker or is the in charger. Has all the silver crockery for the service is kept ready. Warm or cold. Hotplate have, garnish, tomato, parsley, sticks and for the carving. Also has the hotplate counter and the baine Marie. Prepares all stuff of entre like braise stew items. 3 Wash up area. Taking of lot of care. Needed to wash cutlery crockery flatware hollowware tableware and glassware. Are 3 basics, 1 2 3 Soil counter, the garbage. Frequent refilling. Normal water or lukewarm water. Hot water 70 c to blemish all oil and bacteria. Stains + odor. Uses washing liquid or detergents. Normal water and rinsing. Also does the acid cleaning.

Operational sequence of the food and beverage department. 1) Signing in with your uniform. Be punctual cannot get late. Is a continuous operation. 2) Head waiter or the supervisor will give you the special tasks for the day. Tasks for the day.

   

Special tasks for the day Tables coming under you Hand over the previous shift. How many packs to handle

3) Check the reservation chart. Vip, vvip, special needs, disabled, handicapped and physically disabled. Special programs including the menu knowledge. Such as the sale promotions, functions, children programs, types of services, special entertainment , music and dance. 4) 5) 6) 7) 8) 9) 10) 11) 12) Organize the mis en plus , side station etc. Sequence of the service Billing and the checking Clearing Cleaning wash up area. Restocking of cutlery, crockery. Rechecking , handover the check pad to the cashier Handover due document and cash to the cashier or the supervisor. Reporting and signing out. Billing and checking procedure. KOT BOT Etc. 1. Menu as a bill Simply fill the details in the printed menu and calculate the bill. 2. Bill with the order EPOS electronic point of selling processed through the system for ordering from the production unit 3. Payment is collected from the customer at the time the order is placed. 4. Bill as check 2 copies. First copy kitchen for food Second copy Cashier for calculate the amount and present as the bill. 5. Separate bill. Price is put-on.

 

Triplicate system

1st copy 2nd copy Book copy

1st copy to the kitchen 2nd copy to the cashier Electronic cheque pad palm top or the computerized monitor display. Duplicate system

Duplicate triplicate billing method. There is a separate bill plus it has a bot or a kot too. Kot is consists of 3 copies, called as the original 1st copy and the book copy. Original is given to the kitchen to prepare of the meals. 1st copy is given to the cashier for billing. Book copy is for the cash sales summary for the night auditor to check for their daily sales summary. At for the kitchen they would be issuing food, then at bout to the chef control to go through out for their revenue or sales.. Time Date ORIGINAL Serial number. 2 tomato soup 2 grilled fish 2 chocolate mousse 0121

Main bill for the guest s folio.

Full board. Kot for the food from the kitchen. Cashier for it is not for billing.

Book the package

Room number Cashier takes the risk and check from the front office department from the occupancy chart. Tour operator finds the hotels. Isa kind of a coordinator for the hotels and for the travel requirements of the clients. And for the bulk organizations.

Travel agents are, arranges tours for the guests and the customers.

Bill Invoice
Date Logo Table number Room no No of packs Item no Description No Unit price (rate) Amount Total Cashier signature

Kot, bot, pad on book.

Original bill for the host. 1. 2. 3. 4. 5. Pay cash Signs Voucher (cash credit or cheque card) Credit Deferred payment (account) Bill duplicate attaches to the sales summary. Summary account to the auditor or for the finance department, for checking.