RINGKASAN SINGKAT FOOD AND
BEVERAGE SERVICE
·
F&B
department
adalah Satu departmen di hotel yang berfungsi untuk menyediakan pelayanan
makanan dan minuman bagi tamu hotel ataupun tamu luar hotel.
( F&B service is one of the department in hotel
that have function to prepare and give the service for food n beverage for the
guest, it may be from the hotel or out side the hotel)
·
F&B
terbagi dua bagian Food Production (Kitchen) dan F&B Service
( F&B service have two section, they are Food
Production and F&B service))
·
Food
Production berfungsi untuk menciptakan atau membuat semua jenis makanan yang
telah ditentukan di dalam menu; atau bahkan membuat makanan yang telah dipesan
oleh tamu seperti dalam event di banquet, outside catering atau pemesanan
lainnya.
(Food production
have the function to make all of the food in their menu and make all of the
food that guest order)
·
F&B Service berfungsi mendelivery product
tersebut ke pihak tamu, membuat minuman bahkan di dalam Banquet Departmen F&B
Service juga bertugas untuk menyiapkan segala hal yang berhubungan dengan event
yang telah dipesan, mulai dari set up ruangan, set up peralatan, sampai dengan
me- service tamu, bahkan juga sampai dengan “billing”.
( F&B
service has the function to delivery the product to the guest, to make the a
lot off the drink, and in banquete
department F&B service must prepare everything that have related with the
event that has ordered, start from set-up the the room, set-up the equipment
until to give service to the guest and may be to do billing)
·
F&B Service adalah
alur makanan dari F&B product ke pihak tamu. (Pengertian F&B service)
( F&B
Service is the food flow, from purchasing until delivery the food to the guest)
·
F&B
Service berfungsi sebagai penjual,penyedia jasa, pengantar atau pelayan tamu
yang mendeliverykan product ke pihak mereka.
( F&B
Service has the main function as sales, to give the service to the guest )
·
F&B Service berperan
sebagai “Revenue Centre” = pembuat revenue bagi hotel, pada umumnya F&B
menyumbangan 40% dari revenuenya ke pihak hotel.(Peran F&B service)
·
Struktur
organisasi F&B bisa berbeda dari satu hotel dengan yang lain, tetapi yang
pasti F&B selalu mempunyai dua
bagian F&B Product dan F&B Service, dua bagian tersebut ada dibawah
pimpinan F&B Director atau F&B Manager.
·
F&B
Manager mempunyai tugas membuat budget, forecasting, planning, organizing, juga
controlling bagi departmen nya sehingga mampu mencapai target yang telah
ditentukan oleh pihak owner atau management.
( F&B Manager have as a duty to make budgeting, forecasting,
planning, organizing, and also controlling to his department, so the department
can rich the target from the owner or management)
·
Hygiene
adalah satu usaha pribadi agar tetap dalam keadaan bersih sehingga bersih dari
kuman, bakteri dan sebagainya; contoh kuku terpotong rapi, rambut tertata
bersih, mandi dan gosok gigi, mencuci tangan selama 20 detik, dsb.
( hygiene
is the effort to keep the clean for each person, it is included the clens of
teeth, body, hair and the nails)
·
Sanitasi
adalah satu usaha untuk menghindari atau menghilangkan semua jenis penyakit di
tempat tersebut; seperti mencuci cutting board setelah memotong bahan makanan,
menyimpan pisau di cairan sanitizer, me-lap meja dengan sanitizer. Sanitasi
juga sangat berperan penting dalam menghindari “Food Cross Contamintation”
(Kontaminasi Silang Makanan) yang diakibatkan oleh bakteri yang ada di dalam
makanan tersebut, seperti bakteri e-coli yang terdapat pada ayam.
·
Pelayanan adalah satu
usaha untuk memberikan semua kebutuhan tamu yang sesuai dengan standar pihak
hotel, kita bisa memberikan pelayanan lebih kepada tamu selama sesuai dengan
SOP yang ada di hotel, jika tamu menuntut pelayanan lebih anda harus melaporkan
hal tersebut kepada atasan anda.
( Service
is one of the effort to give all of the guest needs that in line with hotel
standart. We can to give more service to the guest if that is in line with the
SOP the hotel, and if the guest want more we must to give this information the
the manager)
·
Jenis-jenis pelayanan di
F&B Service :
1.
Table
Service ( guest enter in the area n seated. Menu list are given or displayed n
the order are taken by waiter/ss)
The type of table service :
a.
English service ( host service )
b.
French serive ( Gueridon service) this is very
personalized service. The food is
brought from the kitchen in the dishes n salver and
which are placed directly on the table. The plates
are kept near the dish and the guests
help themselves.
c.
Silver service : the table is set for hours d’ouvers,
soup, main course, sweet dish in sterilisng silver ware. The food is portioned
in to the silver platter in the kitchen itself, which place on the side board
with burner or hot plate to keep warm the food. And the palte are placed before
the guest.
d.
American service : the food is portioned in the guest
plate from the kitchen n brought to the guest.
e. Russian service : is the elaboration of silver service
with french service except that the food is portioned and carved by the waiter
on the gueridon trolly in the restaurant
and full fiew of the guest. It is also called “ Risstafle Service”. The
waiter bring one item of the food and each of the waiter bring the cake tong to
serve the food to the guest)
f.
Gueridon service :
This is a service where a dish comes partially
prepared from the kitchen
to be
completed in
the restaurant
by the waiter
or, when a complete meal is cooked at the tableside
in the restaurant. The
cooking is
done on
a gueridon trolley, which is
a mobile trolley with
a gas cylinder and
burners.
g. Snack-bar Service: Tall stools
are placed
along a
counter so
that the guest may
eat the
food at the counter itself. In better
establishments, the covers
are laid
out on
the counter
itself. Food is either
displayed behind
the counter for the
guests
to choose from,
or is listed on a menu card or common
blackboard.
2.
Assisted
Service : guest enter in to the area n assisted himself to get the food from
buffet or he may get served partly by the waiter n the extra need to be
collected from counter by himself. The example
of Assisted service :
Buffet service : when the food is displayed on the
table n the guest are take the plate from the stuck n served by himself to get
the food For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant.
The guest may
serve himself at the buffet
table and return
to eat at the
guest table
laid out.
The waiter
may serve
a few
courses like the appetizer and soup at the table.
3.
Self
Sevice : the guest
enters in
the dinning area,
selects his
own tray
or from the food
counter and
carries
food by
himself to
his seating place. The food is served pre-plated and the cutlery is handed directly to the guest.
4.
Single
Point Service : the guest order, pay for his order n get the served
at single point.
Menu adalah daftar lengkap dari
semua product yang kita tawarkan, menu terdiri dari daftar makanan minuman yang disertai dengan detail cara penyajian,
bumbu, cara memasak, kandungan gizi dan harga.(pengertian Menu)
·
Menu
berfungsi untuk menjelaskan kepada tamu apa yang kita punyai dan sehingga tamu
bisa memilih apa yang sesuai dengan kehendak mereka(fungsi Menu)
·
Menu
berperan sebagai jembatan antara kita dan tamu, alat jual kita kepada pembeli dalam hal ini
tamu. Menu berperan juga sebagai alat kontrol pagi bagian F&B product dalam
hal pemesanan dan pembuatan makanan, semakin baik kita menciptakan menu semakin
baik pula penjualan kita kepada pembeli.(Perananan Menu)
·
Type of Menu :
1. Menu Statis/tetap : - Table
D Hote(set-up menu: sdh terdiri dr pembuka smp penutup)
-A’la Carte(menu
yang masih belum berupa paket)
2.
Du’Jour Menu/berubah-ubah sesuai
dengan musim
3.
Cycle
Menu : menu yang diputar secara rotasi, seperti di kantin.
Partstok: persediaan barang minimum yang harus ada di
gudang
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