F n B
Card Set Information
F n B
study for fnb exam
tentative vs firm
tentative u just put your name down,
firm you put down a deposit
the minimum number you will pay for
what us the 3 different categories
rationalizing the need for a function?
are all groups created equal?
what dose qualifying a guest mean?
Make sure you are picking the best for the hotel
how do u maximize function space revenue?
do you need other equipment like projector, suggest a townie bar because people will by more drinks
if you are the client, pay particular attention to ...
meal function specifics
this form advises the hotel which expenses your organization will accept to the master account and those each individual will incur
planning meal functions
review service charge and gratuity
policies for all meal functions
review any minimums
The organization and coordination of the activities of an enterprise in accordance with certain policies and in achievement of defined
“Leadership is a process whereby an individual influences a group of individuals to achieve a common goal”
The Management Process
Are there any common SKA’s that would be beneficial to have as a manager?
Knowledge of product
Job task knowledge
Good organizational skills
Good teamwork skills
Good people skills
General Rules of Thumb for Dinning Etiquette
Watch the host/guest for non verbal cues
Treat others as you would like to be treated
Do NOT correct others
Do not comment on their food choices/habits
No personal grooming at the table
Turn off cell phone or at the minimum switch to vibrate. Excuse yourself from table prior to answering if you absolutely must.
Excusing yourself from the table… No explanation
Do not shake it open
Place the folded napkin on your lap upon arrival(fold towards your belly button)
Place on the seat of your chair if you need to leave the table
Napkin is only placed on the table at the end of the meal. It is to be placed on the left hand side of the place setting
: Keep your fork in your left hand
Try to slide items onto your fork, where possible
Food exits the same way it entered
Most foods are eaten with cutlery but not all
Dining Do’s and taboos
Hailing the waiter
Putting in a complaint – Quietly
Commenting on the food
Proper Passing at the Table
Place the item being passed on the table near the person
Ensure that the Salt & Pepper travel around the table as a couple
Remember to always pass to the right
Soup Spoon – grip & use
Remove drips using more soup
Move spoon away from you
Sip not slurp, gulp or eat the spoon!
Place the finished spoon onto the soup liner (plate)
It is okay to tip bowl away from you to get last drops
staffing for a Banquet
service - 1
server to 20 tables max,
Russian Service - the spoon and the fork plate of meat and individually
service. 2 serves for every 30
buffet servies- 1 server to 30 customers.
just clearning the tables and run changes food
butler service - care the tray ask people
if they would like to try it, wear white gloves. 1 to 30 - 40
meeting room set ups
Classroom at Rounds
Fish is not cut; it is pushed apart into bite-sized pieces
You can spear your fish to dip into a sauce
: cut one
piece at a time
: cut up
to a max. of 3 pieces
Types of Food Service
Modified Buffet - Stations
Russian/ Butlered Service
Beer 100 – 12 oz
Spirits 6 -
750 ml (26 oz) bottles
Wine 20 - 750 ml
Special Occasion Permits
Only one license
can be in use at one time.
If you are
operating under a liquor license for an establishment, you cannot also be
operating under a SOP.
How much does
it cost for an SOP?
20 dollars for
no sale and 75 for sales
What are the
2 classes of SOPs?
Sale and no sale
home, a board room
20% Canadian Whiskey
(more popular in summer)
marketing mix (7P’s)
the product you are selling exp menu
the price we are selling it for
are venue or location
coupons 241, getting people in the door
customers/ target market
how its made
Evidence- the smells, look and feel
A feasibility study
Will it work or not?
Is it profitable or not?
What will it basically cost to fund or start?
Is it worth doing?
Is it worth commissioning a business plan?
Evaluate the role of the menu in marketing.
Stars – high
popularity, high contribution margin
Plow Horse or
Cash Cows – high popularity, low contribution margin
(problem children) – low popularity, high contribution margin
Dogs – low popularity,
low contribution margin
Public Relations and Publicity
vs Contribution Margin
Popularity is how much you are selling of it and contribution is how much you are making off of it .
Used to get the customer inside the door
Used to stimulate sales once the customer has come
to the establishment. Menu is the biggest
age, sex and
income are examples. The stuff you would wirte on paper
your likes and dislikes. Pasta or Rice, where you want to go on vacation
Salt and lacto
– no meat or animal products
– dairy is allowed
- eggs are allowed
Ovo – dairy and eggs are allowed
Trends – Flexitarians (eat chicken and fish and Locavores-(local food)
Treatment ~A gluten free diet
Rules for Serving Guests with Gluten Intolerance
Avoid deep fried foods
Avoid items with canned soups or sauces
Avoid bouillon in powdered or cubed form, most Soy sauces, mayonnaise and salad
dressings include gluten.Corn Oil is good
Fresh Fruits and Vegetables are great to eat.
Plain Foods are best