1.

Summarize the roles of the following hotel staff:

(a) Food Beverage Director
 Creates and maintain menus that satisfy guests.
 Responsible for managing food costs, upholding menu standards, and controlling
inventory.

(b). Executive Chef or Kitchen Manger

 Responsible for guest satisfaction.
 Ensures food quality and consistency.

(c). Chef Steward

 Responsible for cleanliness of back of house
 Responsible of cleanliness of glassware, china and cutlery
 Inventory of chemical stock
 Maintenance of dishwashing machines
 Pest control

(d). Catering Director

 Responsible for selling and servicing all catering, banquets, meetings and exhibitions

(e) Catering service manger

 Responsible for running the day-to-day catering operations and services in the hotel.
 Responsible for monitoring the quality of the food and service and making sure that
their outlets perform well.

(f). Restaurant Manger

 Maintaining the restaurant’s revenue, profitability and quality goals.
 Ensure efficient restaurant operation, as well as maintain high production,
productivity, quality, and customer service standards.

(g). Catering Coordinator

 Responsible for planning, administering and supervising an organization’s catering
operations and services.

2. Identify the different types of food and beverage outlets typically found within full service
hotel properties

3. Identify the technical and leadership skills necessary to be successful in the position of
Director of Catering
4. Detail, in chronological order, the steps involved in booking a function.
5. Explain the efforts made by hotels to increase the number of guests who dine in their on-
property and beverage outlets.
6. Identify the ways employees can pilfer from bar operations and explain what steps
managers can take to control these problems.
7. List and describe the different types of bars found within large hotels.