6th Sem Adv F & B Operation Solved Papers - B.Sc HHA

6th Sem| Adv. Food & Beverage Operations| Solved Papers|2014-15

Last updated: 31 August 2020

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Q.1. Give the job description of the food and beverage manager of a 5-star hotel.

The food and beverage manager is a very senior position in the echelon of the hotel hierarchical structure. He is either number two or number three in the cadre from the top after the general manager, executive assistant manager or resident manager or where there is no executive assistant manager or resident manager, he performs as number two in the organization. The food and beverage manager has to be a person with an ideal exposure in the service and production area out of which at least about 7-10 years as a senior supervisor/manager in different types of restaurants. He has to have multiple and variety of services backgrounds so that as head of the food and beverage department he can coordinate and integrate various functions.

Job Description

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
Preserve excellent levels of internal and external customer service
Design exceptional menus, purchase goods and continuously make necessary improvements
Identify customers needs and respond proactively to all of their concerns
Lead F&B team by attracting, recruiting, training and appraising talented personnel
Establish targets, KPI’s, schedules, policies and procedures
Provide two-way communication and nurture an ownership environment with an emphasis on motivation and teamwork
Comply with all health and safety regulations
Report on management regarding sales results and productivity

Requirements

Proven food and beverage management experience.
Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
Ability to spot and resolve problems efficiently.
Mastery in delegating multiple tasks.
Communication and leadership skills.
Up to date with food and beverage trends and best practices.
Ability to manage personnel and meet financial targets.
Guest-oriented and service-minded.
Culinary school diploma or degree in food service management or related field.

OR Prepare a duty roaster for room service department of a 5-star hotel having 300 rooms. (10)

Assuming 20 rooms per waiter
- Therefore 15 waiters
- Since 3 shifts 45 waiters
3 sections
- Supervisors 1 per section
- 3 Supervisors
- Asst. Waiter 1 per Section
- 3 Asst. Waiters
- IRD manager =1

Day/Steward	Ram	Shyam	Tom	Harry	Peter	Amir	Akbar
Monday	1	2	3	4	5	6	7
Tuesday	2	3	4	5	6	7	1
Wednesday	3	4	5	6	7	1	2
Thursday	4	5	6	7	1	2	3
Friday	5	6	7	1	2	3	4
Saturday	6	7	1	2	3	4	5
Sunday	7	1	2	3	4	5	6

1-Day off
2-Linen change
3-Store- pickup
4-Sideboard arrangement
5-Dispense bar set-up
6-Back- area operation
7-Food pickup

Apart from doing duty at the room, the staff must adhere to duty rota.

Day/Steward	Ram	Shyam	Tom	Harry	Peter	Amir
Monday	O	M	E	E	N	M
Tuesday	M	O	E	E	N	M
Wednesday	M	M	O	E	N	E
Thursday	M	M	E	O	N	E
Friday	M	M	E	E	O	N
Saturday	M	M	E	E	N	B/d
Sunday	M	M	E	E	N	O

M: Morning
E: Evening
N: Night
O: Off
B/D: Breakfast Dinner

Q.2. What is a dispense bar? Discuss its salient features in detail. (10)

Dispense Bar

At Dispense Bar, bartenders do not serve the public directly but pour drinks that are picked up by servers and delivered to customers at different locations like the guestroom, a table in the restaurant or a poolside deck chair. In short, it fills drink orders brought by waiters and waitresses only. Generally, in such bars, a single pouring station is enough to handle the volume. Also, guests have no access to service bars and hence are characterized by the absence of barman-guest interaction.

Two basic types

a) Back-of-the-house service/dispense bars

As the name suggests these are located behind the scenes and hence hidden from the guest view. They are smaller and simpler in design. Backbar of such bars has a room for bulk supplies of beer, mixes, liquor stock, etc and has no display. These bars do not require hiding of ugly equipment and mechanical dispensing systems are often used to increase speed and reduce liquor loss.

b) Front-of-the-house service/dispense bars

As the name suggests these bars are in full view of the guests but used only for dispensing beverages to the servers against guest’s orders. These bars are less usual, are generally found in conjunction with food service and are a part of the dining room. These bars must harmonize well with the overall ambiance and due thought should be given to its layout, design, and decor for efficiency and economy of service. The emphasis is more on functional ambiance and is not lavishly equipped as a full-scale public or cocktail bar.

Q.3. What are the SOPs for a coffee shop having 120 covers? (10)

A standard operating procedure (SOP) is a set of written instructions that documents a repetitive activity followed by an organization. The development and use of SOP are an integral part of a successful quality system as it provides individuals with information to perform a job properly and facilitates consistency in the quality of a product or service.

SOPs should be written with sufficient details so that anybody with limited experience or knowledge can successfully reproduce the work when unsupervised. These SOPs should be made available for reference.

For a coffee shop having 120 covers, there could be SOPs for the following:

How to greet a guest and offer the menu
Setting up of a cover
Relay table SOP
Process of beverage service
Process of foodservice
Buffet SOP
Clarance
Presenting bill
Payment via different means

These SOPs would include details enough for a novice to read through and implement even in unsupervised times.

Q.4. What are the components of a cocktail? Discuss the role of each in detail. Classify cocktails. (10)

Components of Cocktails

Base

The major alcoholic drink used in the preparation of a cocktail is called the base, which is usually a spirit. Most cocktails are built around spirits. If a cocktail has two or more alcoholic drinks the quantity of the base generally will be more than the other. If two alcoholic drinks are used in the same quantity, then the one with the higher that is the spirit is considered as the base. If a cocktail has equal quantities of different spirits then any one of the spirits can be taken as the base.

Modifier

These are complementary ingredients added to modify or enhance the flavors. Spirits, aromatized, wines beer, fruit juices, soda, cream, liqueurs, water, etc.

Flavoring, Colouring and Sweetening Ingredient: A drink might have very small quantities (few drops) of one or more flavoring and sweetening ingredients to make it different from other drinks. A cocktail can be made without these ingredients

Garnish

Many drinks have a garnish. They are part of the product. It should be remembered that some drinks do not have standard garnish and it is advisable to serve without any garnish, instead of trying out different garnishes and spoiling the real flavor and value of the drink.

It is estimated that there are over 10 thousand mixed drinks and cocktails in use.

Iced drinks can be roughly divided into four groups

1. Aperitif

These stimulate the Appetite. They must, therefore, be appealing to the eye. Broadly speaking, these drinks are usually made from wines mixed with spirit.

2. Cocktail

This the largest group of all, and consists of all short shaken mixed drinks. They should contain a spirit base, coloring and flavoring ingredient or another modifying agent

3. Long drinks

These are served in tall tumblers such as High Balls, or Collins glass

4. Stimulants

Instead of going to the doctor, if one has a hangover the bartender will prescribe cocktails or mixed drinks. They are also described as ‘Pick me ups’.

Q.5. With a neat diagram, indicate different parts of a bar. Describe each in short. (10)

Area of a bar

Generally, 15 – 20 % area is allocated for the bar and the bar is always located in a convenient position of the hotel.
15-18 sq .ft is required per person.
Always situated near the foyer of the hotel.

Parts of bar

front bar
underbar
back bar

Front bar

bar counter- Formica, wood, granite, and heat resistant glass is used for the countertop.
leg rail
ladies handbag rail
armrest (rounded off for comfort)
height of the front bar is 4 feet.
width of the bar counter is 16- 18 inches.
the height of the bar stools is ranging from 2 feet – 3 feet.
counter mounted uncorking device and service bar rail can be installed on the counter of the bar.

Underbar

underbar is the work station(work area ) of the bartender.
under bar consists of the following equipment.
(sinks, underbar and back bar refrigerators, pop door chillers, beer engine with draught beer tap, fountain bar mixers, cobra for dispensing pre mixers, mechanical liquor dispensing system, drip trays, blenders, electric glass washers,& bar mats.
other equipment: cash register(epos)

Back bar

the area between the front bar and back bar is 3 feet access aisle for the bartender.
the back bar liquor display constitutes the back bar.
often mirrors are placed in the back bar counter to increase the virtual space.
cowboys often used to sit in the bar and spot their enemies with the help of the mirror placed in the back bar.

Bar die

separates the front bar from the back bar acts as a partition.

Well drink

pouring brand or house brand served from the well situated at a waist level of the bartender for fast service inside a bar. (also called well drink or well brand)
call brand –all deluxe and premium imported brands on display.

6th Sem| Adv. Food & Beverage Operations| Solved Papers|2014-15 1

Add all the ingredients to a shaker filled with crushed ice. Shake vigorously. Pour into a double old-fashioned glass. Garnish with a lime slice and mint sprig.

Q.7. Enumerate the significance of bar control. What are the control steps in a bar?

Bar Control

There are many different methods in use today to control costs, the various methods depending on the size of the operation, the volume of business, owner or managed operation, etc., and the level of sophistication and control required. Each of the different methods in use could be classified under one of the following six basic types of beverage control systems. Whatever method is adopted, it would be of little value unless the previous steps of control had been efficiently implemented and enforced, that is, the control of

Purchasing
Receiving
Storing
Issuing
Production planning
The establishment of
- Standard yields,
- Standard recipes,
- Standard portion sizes
- Inventory

Bar Cost System

This system is similar to that for the basic food cost report. It may be produced for each bar separately or for all of the beverage operations.

Par stock or bottle control system

This is a simple yet effective method of beverage control and is particularly useful for the smaller type of operation where there is full-time control staff.
The following points should be noticed:

The level of par stock is established for each bar, that is, to establish for each beverage the number of bottles required for a busy day plus a small safety factor. This number is determined to be the stock level to be held in the bar at the beginning of the service each day. To simplify the system only full bottles are not counted.
The number and type of empty bottles are noted each day, this being the amount and type to be requisitioned for the day.
The potential sales are based on the quantities issued at the selling price and are compared to the actual revenue received.
Adjustment to be made to the initial selling price if many mixed drinks are sold. This may only be necessary if the difference between the potential and actual sales figures gives cause for investigation.

The particular advantages of this system are its simplicity and ease of operation.

Potential (or standard) sales value system

This system is designed to control beverage sales and therefore beverage costs by setting a sales value on each bottle item carried in stock. The revenue value of each bottle is based on the standard size of the drink. The sales value of each drink is called the potential (or standard) sale value. The system requires as a basis for its operation, established standards for a bottle code number system, drink recipes, drink sizes, glassware and par stocks. Whenever the bottle sizes, drink size or recipe change a new calculation must be made and recorded, as this can affect the price of a drink and should require the price to be reviewed.

The inventory or ounce system

This method is recognized as the most accurate (non-automatic) method of determining the amount of beverage sold. It is used at times when investigating the cause of an unacceptable difference recorded between the actual and potential results in a beverage report. It is, however, a complicated and difficult system to operate for large units with a full range of beverage services unless aided by a mini-computer.

Banqueting and function bar system

The banquet department should have its own storage and bar areas it can operate and be controlled in the same way as any other bar. If, however, a bar has to be set up for each separate banquet or function, it will be necessary for an authorized person to requisition for each event from the main cellar and then immediately at the close of the event to return all unsold beverages. Bottles issued would be the quantity issued from the cellar for that function. Bottles returned are the bottles and part bottles (calculated in tenths of a bottle) unused and returned to the cellar. The number of bottles issued minus bottles returned should be equal to the number of bottles and part bottles used. The actual cost is the purchase price paid per bottle, or half or split. The potential sales per bottle would be the selling price per drink multiplied by the standard number of drinks per bottle.

OR Discuss the opening and closing duties of a Bartender. (10)

Opening duties of a Bartender

Unlock liquor cabinets and set out all liquor.
Rinse jockey box with hot water and fill with ice.
Set out damp bar towels for wiping down tables and bars.
Cut fresh fruit (lemon twists, limes, oranges, and celery) and spoon out olives and cherries and place in garnish tray. Place clean ashtrays on
bar and cocktail tables.
Replenish supply of napkins, straws and stir sticks.
Check juice mixes, particularly orange and tomato juice, for freshness.
Mix a day’s supply of juices from concentrate.
Collect your bank and cash tickets before customers arrive.
Turn on the music and set the atmosphere.
Be sure to restock beer, liquor, and wine before PM bartender begins their shift.
Count your bank and make a money drop at the end of your shift.

Closing duties of a Bartender

Wipe down all liquor bottles on the front and back bar and lock the liquor in the cabinet if required. Store all fresh juices, mixes and garnishes in cooler.
Take all ice out of the jockey box and/or meltdown with hot water and wipe out.
Drain all sinks and wipe down.
Run hot water through draft beer drain and wipe down.
Restock all beer, liquor, and wine.
Wash all dirty glassware, mixing utensils and ashtrays.
Make out a requisition for all liquor and supplies needed.
Wipe down all bar counters, tables, and stainless steel equipment. Turn off the music.
Count your bank and make a money drop. Turn off lights and lock up.

Q.8. Discuss the job specification of a maître d’ hotel of the specialty restaurant. (10)

Job specification of Maitre d hotel (the head waiter)

Educational Qualification

Degree in Hotel Management/ Diploma in Food and Beverage Service

Job Role

Full Time

Seniority Level

Executive

Job Description

The head waiter is responsible for

The entire staff of the restaurant.
Preparing duty rotas and fixing up a day off for all subordinates.
Inspecting the mise en place and mise en scene carried out by the staff.
Inspecting personal grooming of staff.
Briefing staff on service procedure and giving feedback on service of previous meals and appreciating service staff, as and when necessary.
Assisting the restaurant manager in his duties.
Allotting stations to waiters and rotating staff between stations, so as to give chance to all waiters to serve all the tables of the restaurant (as some tables are the most preferred ones and some least preferred) and to distribute even distribution of workload.
Taking reservations, making an entry in reservations diary and keeping this in a correct and proper state of order.
Guiding customers to their reserved table and assisting in seating.
Taking charge of the restaurant in the absence of a restaurant manager.
Maintaining restaurant logbook.
Preparing daily restaurant sales report.
Ensuring cleanliness of restaurant and service equipment.
Maintaining restaurant stock.
Reporting to the maintenance department about faulty equipment that needs to be immediate attention.
Reporting to the restaurant manager.
Coordinating with housekeeping, front office, kitchen, stores, maintenance, and accounts.

Q.9. Write short notes on (any two): (2×5=10)

(a) What is back bar? Discuss its importance.

The back bar is located at the back of the front counter leaving sufficient space for the bartenders to do their work The back bar consists of a display rack set over the storage cabinet.

The bar holds the bartenders too, all kind of liquor bottles and sparkling –assorted glassware in an attractive manner which enhances the appearance of the bar. Often the back bar is lined with a mirror at the back which reflects the bottles stored in the rack.

It also acts as a merchandising device by displaying the bottles. The mirror adds depth to the room, helps observe the customers discretely, and the customers to view others in the room. Many bars include pictures, posters, tainted glass, plants, antiques, etc. to make the back bar more attractive and to break the monotony. In most bars, the overhead slotted racks are fitted to store the stemware which makes the bar very attractive.

The base of the back bar functions as a storage space and the part of it may be a refrigerated cabinet. The extra stock, such as drinking straws, napkins, cocktail umbrellas, salvers, jugs, condiments, sugar, etc. are stored. The base of the bar may accommodate special equipment, such as bottle cooler, glass froster, espresso machine, non-alcoholic beverage dispenser, cash register, etc. The base bar is wider than the display rack.

(b) Distinguish between job description and job specification.

Job Description

This term describes the duties and responsibilities of a particular job position. In order terms, the job description is a list of ‘things to do’ of that particular job.

For example, the job description of a restaurant manager is a follows:

Responsible for the overall performance of the outlet
Complaint handling
Keeping track of guest history and database
Ensuring smooth operation
Making day-t-day sales reports
Checking stock and inventory
Maintaining service standards
Other duties such as staffing and safety

Job Specifications

This term describes the necessary qualities one should have to occupy a particular position. It means the minimum qualities and qualifications one should possess to perform in their area of work.

For example, the job specifications of a restaurant manager of a five-star hotel are as follows:

Diploma course in hospitality.
Should have worked for three years in lower designations.
Should possess sound knowledge of the subject.
Should have good communication skills.
Should have man-management and public relations skills.
Should have a pleasing personality.

(c) Essential supervisory skills for a bar captain.

Here are the seven most important supervisory skills for a bar captain.

Communication: This skill means the ability to listen, writing and speaking effectively. For Bar supervisor position, this skill is a very critical element that contributes to business success.
Planning/Organizing: Supervisor is not only to inspect and manage work but also to make the project, estimate, scheme in detail, deploy the plan and finish it before the deadline. One important requirement for this skill is the efficiency means that meets the goal-setting.
Flexibility: This skill requires the ability to control multiple assignments and tasks in which you can identify their important level then decide which should be done first, which should be last. One also need to adjust the tasks to suit with real condition and assignments.
Interpersonal abilities: For a Bar supervisor, you have to contact your boss, staff, customers, and others. So the interpersonal abilities are very important. It helps you to keep a good relationship between them and manage your time efficiently.
Problem-solving: During working, there are many problems including unexpected issues that require the ability to control and deal with them quickly and efficiently. It means that being a Bar supervisor when coping with a problem, you need to collect information, analyze the situation, point out solutions and apply them to solves perfectly in a reasonable time.
Teamwork: Being a supervisor, to finish the work with the highest result one needs to work with many groups, therefore, the ability of team-working is not an exception. So besides working individually, one should be able to also work in a group in a professional manner to make sure that the tasks can compete.
Responsibility: It is a regular requirement. For the position of Bar supervisor one also come to the office on time, work and take responsibilities in a given time.

(d) Ten essential bar equipment.

Being well equipped is one of the basic steps to running a successful bar. As well as having the right tools for the job, equipment should be good quality and durable.

Few essential bar equipment

Can Opener: Useful for opening cans of fruit and syrup.
Corkscrew: For opening wine and champagne bottles.
Cloths: For wiping surfaces and equipment. These should be damp and not wet.
Cutting Board: For slicing fruit and other garnishes. This should be heavy and laminated.
Bar Towels: These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces.
Bottle Opener: For opening screw-top bottles.
Bottle Sealers: For keeping liquors and other bottle contents fresh.
Cocktail Shaker: Essential for blending ingredients in cocktails and mixed drinks.
Electric Blender: Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc.
Grater: To grate spices like nutmeg and others.
Ice Bucket: A metal or insulated ice bucket keeps your ice cold and clean.
Ice Tongs and Scoops: Use these to add ice to drinks.
Jigger: A measurement tool.
Juice Squeezer/Extractor: Needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water before squeezing.
Bar Spoon: A bar spoon with a long handle and a muddler end will allow you to mix and measure ingredients as well as crush garnishes.
Measuring Cups: Normally glass or chrome with incremented measurements imprinted up the side. These are needed for accurate measurements.
Mixing Glass: Useful for long drinks where it is required to mix the ingredients without shaking.
Sharp Knife: For cutting fruit and garnishes.
Strainer: Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.

Q.10. Explain in one or two lines (any four):

(a) Bar frauds

As per the Cambridge dictionary, Fraud means the crime of getting money by deceiving people. There are different types of bar frauds

Frauds by customers

Customers walking without paying
Bringing foreign articles inside the bar
Using a false credit card for payment

Frauds by waiters

Overcharging the guest
Reusing cheque
Falsification of tips

(b) Types of bar

Cocktail Bar

Cocktail bars are full- service bars serving an entire range of alcoholic and non-alcoholic beverages but specializing in a wide range of cocktail and mixed drinks- both classical and innovative.

Dispense Bar

Here, bartenders do not serve the public directly but pour drinks that are picked up by servers and delivered to customers at different locations like in the guestroom, a table in a restaurant or a poolside deck chair.

(c) SPS for beverage purchasing

The purpose of a purchasing specification is to set down in writing the standard of a product for specific use by an establishment.

Unlike purchasing specifications for food, specifications for beverages are much simpler and to understand. The reason is that beverages are sold and purchased by the brand name label of the product, each having a consistent quality and quantity standard of content for each selling unit, e.g. barrels, kegs, bottles, split

(d) Mocktails

Mocktail is any mixed drink that does not have alcohol. The name mocktail has derived the word ‘mock’ meaning to “imitate or mimic” referring to mocktails imitating a cocktail as it seems very similar to a cocktail but does not have alcohol or any other spirits.

(e) Corkage

A fee charged, as in a restaurant, for serving wine or liquor brought in by the customer.

(f) Drunk guest handling

Certain attributes need to be remembered while handling drunk guests.
Act politely
Never argue
Talk softly and lead him away from the public area
If the drunk guest is behaving rudely then the last option should be to call the security officer but try and handle the situation very calmly.

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Adv F&B Operation | B.Sc HHA | 6th Sem

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