F n B

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Author:
spike0721
ID:
188745
Filename:
F n B
Updated:
2012-12-11 14:00:38
Tags:
food beverage
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Description:
study for fnb exam
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  1. function
    no food
  2. banquet
    with food
  3. tentative vs firm
     
    tentative u just put your name down,

    firm you put down a deposit
  4. guaranteed
    the minimum number you will pay for
  5. what us the 3 different categories
    rationalizing the need for a function?
    • personal entertaining
    • business
    • other
  6. are all groups created equal?
    no
  7. what dose qualifying a guest mean?
    Make sure you are picking the best  for the hotel
  8. how do u maximize function space revenue?
    do you need other equipment like projector, suggest a townie bar because people will by more drinks
  9. if you are the client, pay particular attention to ...
    • contract information
    • billing instructions
    • meal function specifics
  10. billing instructions
    this form advises the hotel which expenses your organization will accept to the master account and those each individual will incur
  11. planning meal functions
    • review service charge and gratuity
    • policies for all meal functions
    • review any minimums
  12. Management
    The organization and coordination of the activities of an enterprise in accordance with certain policies and in achievement of defined
  13. Leadership
    “Leadership is a process whereby an individual influences a group of individuals to achieve a common goal”
  14. The Management Process
    • Planning
    • Organizing,
    • coordinating,
    • staffing
    • Directing/Controlling
    • Evaluating
  15. 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
  16. 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
  17. The Napkin
    • 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
  18. Eating Habits
    •  European: 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
  19. Dining Do’s and taboos
    •  Punctuality
    •  Hailing the waiter
    • — Putting in a complaint – Quietly
    • — Commenting on the food
    • — Toothpick use
    • — Dirty stemware/cutlery
  20. 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
  21. SOUP
    • 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
  22. staffing for a Banquet
    • American
    • 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
  23. meeting room set ups
    Banquet Rounds

    Conference Style/Boardroom

     Harvest Moon

     U shape

     Classroom

     Classroom at Rounds
  24. FISH
    — Fish is not cut; it is pushed apart into bite-sized pieces

    — You can spear your fish to dip into a sauce

     

    • — European style: cut one
    • piece at a time

    • — American style: cut up
    • to a max. of 3 pieces
  25. Banquet Foodservice
    •  Types of Food Service
    •  Buffet

    •  Modified Buffet - Stations
    •  Service Station

     American

     Russian/ Butlered Service

    Bar Service

    •  Consumption (Host)
    •  Cash

     “Toonie”

      Butlered Service

     Table Wine
  26. Party Calculator
    • 100 standard
    • drinks

    • Beer 100 – 12 oz
    • bottles

    • Spirits  6 - 
    • 750 ml (26 oz) bottles

    • Wine 20 - 750 ml
    • bottles
  27. 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.

    • Wedding Wine
    • Scenario
  28. How much does
    it cost for an SOP?
    • 20 dollars for
    • no sale and 75 for sales
  29. What are the
    2 classes of SOPs?
    Sale and no sale
  30. Define
    “Private Place”
    • Your
    • home, a board room
  31. alcohol
     

    30%          Vodka

    20%          Canadian Whiskey

    20%          Rum

    10%          Scotch

    • 10%          Gin 
    • (more popular in summer)

    • Liqueur or
    • Schnapps
  32. marketing mix (7P’s)
    • Product-
    • the product you are selling exp menu

    •  
    • Price-
    • the price we are selling it for

    •  
    • Place-
    • are venue or location

    •  
    • Promotion-
    • coupons 241, getting people in the door

    •  
    • People-
    • customers/ target market

    •  
    • Process-
    • how its made


    • Physical
    • Evidence- the smells, look and feel
  33. A feasibility study
    • 1.
    • Will it work or not?

    • 2.
    • Is it profitable or not?

    • 3.
    • What will it basically cost to fund or start?

    • 4.
    • Is it worth doing?

    • 5.
    • Is it worth commissioning a business plan?

     
  34. Evaluate the role of the menu in marketing.
    • Stars – high
    • popularity, high contribution margin

    • Plow Horse or
    • Cash Cows – high popularity, low contribution margin

    • Question Marks
    • (problem children) – low popularity, high contribution margin

    • Dogs – low popularity,
    • low contribution margin

     
  35. Promotional Mix
    • Advertising
    • Personal
    • Selling
    • Sales Promotion
    • Merchandising
    • Public Relations and Publicity

     
  36. Popularity
    vs Contribution Margin
    Popularity is how much you are selling of it and contribution is how much you are making off of it .
  37. Promotions
    Used to get the customer inside the door
  38. Merchandising
    • Used to stimulate sales once the customer has come
    • to the establishment. Menu is the biggest
  39. Demographic
    • age, sex  and
    • income are examples. The stuff you would wirte on paper
  40. Psychographic
    your likes and  dislikes. Pasta or Rice, where you want to go on vacation
  41. Restricted Diets
    Salt and lacto
  42. Vegetarians
    • ·        
    • Vegan
    • – no meat or animal products

    • ·        
    • Lacto
    • – dairy is allowed

    • ·        
    • Ovo
    • - eggs are allowed

    • ·        
    • Lacto
    • Ovo – dairy and eggs are allowed

    • ·        
    • Food
    • Trends – Flexitarians (eat chicken and fish and Locavores-(local food)
  43. Treatment ~A gluten free diet
    • What’s allowed?  
    • Rice 
    • Corn
    • Potato 
    • Soya
    • Beans
    • Quinoa
    • What’s not?
    • Wheat
    • Barley
    • Grain alcohol   
    • Msg 
    • Oats    
    • Brown sugar
  44. Simple
    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

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