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Gestión de alimentos y bebidasExiste en la sociedad de hoy en día Una Necesidad de enajenante de profesional cabal personal y Suficientemente Preparado en el área de alimentos y bebidas lo cual sea obli A una Educación formal, párr Todas Aquellas Personas destinadas a bajo Tener do s responsabilidad la Administración, Operación, supervisión y controlar de los Servicios Que proporcionan la Importante Industria de los Restaurantes; ESTO Adquiere alcalde relevancia si se considera Que Nuestro País se explota turísticamente Cada Día Más.Objetivos en el departamento de alimentos y bebidas.La gestión del departamento de alimentos y bebidas se basa en verificar el Rendimiento del personal en el área de A & B y B,: Al mismo tiempo se OCUPA de Realizar la carta con el maître "d, u Otras Operaciones del personal.Planear y Diseñar Menús en restaurantes, hoteles y cocinas, considerando Aspectos de Coste, Beneficios, Valores nutricionales y Presentación.Conocer la Producción de Alimentos Básicos, Avanzados o de cocina internacional identificando los índices nutricionales de comestibles cárnicos y Elementos Que intervienen, Asi Como el Correspondiente costeo.Conocimiento de la Administración, contabilidad Operación, Manejo y Control de los Recursos Humanos y Materiales Que intervienen en este restaurantes y cocinas en general.7Operación de la Industria restaurantera, control y Óptimo Manejo de alimentos y bebidas; servicio, Promoción y Relaciones Públicas Como fuente de Incremento de la proyección Turística

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Gestión de alimentos y bebidasExiste en la sociedad de hoy en día Una Necesidad de enajenante de profesional cabal personal y Suficientemente Preparado en el área de alimentos y bebidas lo cual sea obli A una Educación formal, párr Todas Aquellas Personas destinadas a bajo Tener do s responsabilidad la Administración, Operación, supervisión y controlar de los Servicios Que proporcionan la Importante Industria de los Restaurantes; ESTO Adquiere alcalde relevancia si se considera Que Nuestro País se explota turísticamente Cada Día Más.Objetivos en el departamento de alimentos y bebidas.La gestión del departamento de alimentos y bebidas se basa en verificar el Rendimiento del personal en el área de A & B y B,: Al mismo tiempo se OCUPA de Realizar la carta con el maître "d, u Otras Operaciones del personal.Planear y Diseñar Menús en restaurantes, hoteles y cocinas, considerando Aspectos de Coste, Beneficios, Valores nutricionales y Presentación.Conocer la Producción de Alimentos Básicos, Avanzados o de cocina internacional identificando los índices nutricionales de comestibles cárnicos y Elementos Que intervienen, Asi Como el Correspondiente costeo.Conocimiento de la Administración, contabilidad Operación, Manejo y Control de los Recursos Humanos y Materiales Que intervienen en este restaurantes y cocinas en general.7Operación de la Industria restaurantera, control y Óptimo Manejo de alimentos y bebidas; servicio, Promoción y Relaciones Públicas Como fuente de Incremento de la proyección Turística

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* recruit, train, manage and motivate staff

* take responsibility for the business performance of the restaurant

* analyse and plan restaurant sales levels and profitability;

* organise marketing activities, such as promotional events and discount schemes

* prepare reports at the end of the shift/week, including staff control, food control and sales;

* create and execute plans for department sales, profit and staff development;

* set budgets or agree them with senior management

* plan and coordinate meals

* coordinate the operation of the restaurant during scheduled shifts

* respond to customer queries and complaints;

* meet and greet customers, organise table reservations and offer advice about menu and wine choices;

* maintain high standards of quality control, hygiene, and health and safety;

* check stock levels, order supplies and prepare cash drawers and petty cash.

-Michelle S.

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Job Purpose

To ensure service delivery at every point of sale in the Food and Beverage Department.  He or she therefore supervises and co-ordinates the Food and Beverage Department.

Key Responsibilities

To ensure that the customer promise is delivered and that customers are satisfied within the framework of financial targets set.

To ensure that guests receive high quality service

To ensure that the applicable regulations are complied with

To be responsible for his or her own results

To optimise the supply chain and the use made of raw materials

Entry Requirements

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Main functions of a manager A           Assign tasks of their subordinates.  permanently record the effective realization of these tasks.                        Meet the contingencies that may arise.                        Evaluate the performance of subordinates, as well as the combination of the tasks they perform for the purposes of the general objectives of the company            Main functions of a manager B:                            Check that the manager's orders to be carried out                    Train staff          Engaging relationship with customers

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Main functions of a manager A           Assign tasks of their subordinates.  permanently record the effective realization of these tasks.                        Meet the contingencies that may arise.                        Evaluate the performance of subordinates, as well as the combination of the tasks they perform for the purposes of the general objectives of the company            Main functions of a manager B:                            Check that the manager's orders to be carried out                    Train staff          Engaging relationship with customers

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Patricia Faustino

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Job Description:


Plan, coordinate and manage all activities related to food services at the level of the hotel complex. Supervise and direct personnel under their responsibility, handling management indicators that allow tracing aimed at achieving full customer satisfaction strategies. Direct contact and relationships with customers and identify potential opportunities for new and improved services within established contract.

Main responsibilities:
· To plan, manage and coordinate the activities of A & B, defining guidelines and work routines.
· Direct, distribute and prioritize relevant tasks and solve operational problems.
· Control reserves and the arrangement of the tables according to service orders.
· To promote the sale of products according to the profile of each client.
· Participate in the development of food and beverage menus.
· Addressing guests, listening to suggestions, criticisms, complaints and provide the right solution.
· Coordinate food and beverage service at events.
· Maintain or improve the level of food and beverage costs established.
· Coordinate and monitor the level of service, ensuring guest satisfaction.
· Monitor the quality of equipment purchases and raw material stock of food, beverages and supplies.
· Plan and organize the operational functions of each center of consumption.
· Participate in the budgeting of the centers of consumption.
· Integrate and train the food and beverage team.
· Plan, organize and direct banquet services.
· Coordinate the team under his responsibility, selecting, training, evaluating performance and stimulating the motivation of employees.
· Develop shifts and holiday enjoyment, equipment sizing, as well as define patterns of time and quality of service.

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A manager of food and beverage is one that is responsible for keeping everything in balance and manage the department. Including basics such as choose raw materials, search for and build a relationship with suppliers, taking care of the manufacturing process, regulate the frequency of purchases and should be very aware of the availability of all raw materials you when necessary. Also to creating the menu to be handled in the week.

# data[].attributes.subject
A manager of food and beverage is one that is responsible for keeping everything in balance and manage the department. Including basics such as choose raw materials, search for and build a relationship with suppliers, taking care of the manufacturing process, regulate the frequency of purchases and should be very aware of the availability of all raw materials you when necessary. Also to creating the menu to be handled in the week.

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Giselle Calpulalpan

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MANAGER OF A&B
♦He/She is responsible for directing all matters relating to inputs, personnel, materials and equipment necessary for the provision of quality services in large hotel chains, industrial canteens, restaurants, social clubs and bars, etc.

♦ The food and beverage manager is responsible for the administration and proper functioning of the agency in charge. Debeb be a responsible, active, intelligent, creative, leader and who can work in teams.

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He is the person responsible for verifying the performance of staff in the area of food and beverages, while it deals with making the letter with the maitre.In daily practice it is responsible for organizing meals for groups and assist in the programming of cooking tasks. It is important its role in coordinating with other departments, for proper management of dining times not to saturate the workload in kitchen, alternating times you eat the staff and customers.

# data[].attributes.subject
He is the person responsible for verifying the performance of staff in the area of food and beverages, while it deals with making the letter with the maitre.In daily practice it is responsible for organizing meals for groups and assist in the programming of cooking tasks. It is important its role in coordinating with other departments, for proper management of dining times not to saturate the workload in kitchen, alternating times you eat the staff and customers.

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Hernandez Lozano Edgar

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The direction, management or food and beverage department is the unit responsible for the provision of catering services in different organizations or establishments. The manager or head of that area must meet a series of personal requirements and vocational training to enable it to successfully perform the duties inherent in his position, and ensure the provision of high quality services geared to total customer satisfaction and to contribute to the achievement of the objectives set by the general management of the establishment.
IRVING DE LA ROSA

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Management or direction of food and beverage is the agency responsible for managing all matters relating to inputs, personnel, materials and equipment necessary for the provision of quality services, it is responsible for the administration and proper functioning of the agency in charge .

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· To plan, manage and coordinate the activities of A & B, defining guidelines and work routines.
· Direct, distribute and prioritize relevant tasks and solve operational problems.
· Control reserves and the arrangement of the tables according to service orders.
· To promote the sale of products according to the profile of each client.
· Participate in the development of food and beverage menus.

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- Supervise.
-Solve problems in the company.
-Attend complaints.
-It is necesary fill posts.
-Promote the smooth development of the company.
-Knowing each job.
-Perform administrative tasks.
-Knowing the market and take necessary measures.
-Establish development plans.

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The Department of Food & Beverage is the area from which coordinates daily operations of the restaurant, the kitchen, the catering department, the bars, the room service (room service) and props or steward. It is also a sector that employs a large number staffing.

Fuctions
- The direction of Staff.- Interviews with new integrantes.- Control horarios.- hours extras.- Control Order Personal Extra.- Inventory Control (Production of chips) - Maintain active communication with other departments the Organization.- the management reserves the client.- the general supervision of the customer.

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Funciones de un Gerente de alimentos y bebidas Alan Villeda

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Funciones de un Gerente de alimentos y bebidas Alan Villeda

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The direction, management or food and beverage department is the unit responsible for the provision of catering services in different organizations or establishments. The manager or head of that area must meet a series of personal requirements and vocational training to enable it to successfully perform the duties inherent in his position, and ensure the provision of high quality services geared to total customer satisfaction and to contribute to the achievement of the objectives set by the general management of the establishment.

*An example is the interview new candidates to occupy a place in the team and thereby to obtain the candidate better prepared and meets all or most of expectations for the vacant post.

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Responsible and organized with high standards of service.
· Knowledge and application of good food safety practices.
· Knowledge of etiquette.
· Knowledge of Enology.
· Accounting knowledge.
· Management of food costs.
· Experience in leadership positions.
· Ability to analysis.
· Proactivity
Plan, coordinate and manage all activities related to food services at the level of the hotel complex. Supervise and direct personnel under their responsibility, handling management indicators that allow tracing aimed at achieving full customer satisfaction strategies. Direct contact and relationships with customers and identify potential opportunities for new and improved services within established contract.
cecy

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FOOD AND BEVERAGE SERVICE
Culinary sector is a family owned hotel
known as the Department of Food and Beverages A & B,
It covers everything related to food service, from
production to service or sale. Its operational structure
the model will be detailed below to alternative
simpler operational.
FOOD AND BEVERAGES MANAGER
He is the head of the department sectors
Food and drinks.
Its main task collaborate in diagramming
menus.
functions:
• The personnel management.
• Interviews with new entrants.
• Control times.
• Control overtime.
• Request extra staff.
• Inventory Control (Production of chips).
• Maintain active communication with others
departments of the organization; Events, Reservations
(Vips), Sales, etc.
• The management of reserves with customers.
• The overall supervision of the customer.

http://www.turismoparatodos.org.ar/libros/serviciogastronomia.pdf

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F&B General manager
The general manager of a food and drinks establishment has to know more than just how to cook, he has to know administration, laws, economy, image, and a so on and on. It's common to find that the Executive chef it's the General manager too.

The job responsabilities are:

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 a two way communication and nurture an ownership environment with emphasis in motivation and teamwork

Comply with all health and safety regulations

Report on management regarding sales results and productivity

# data[].attributes.body
Management or direction of food and beverage is the agency responsible for managing all matters relating to inputs, personnel, materials and equipment necessary for the provision of quality services in large hotel chains, industrial canteens, restaurants, social clubs and bars, including others.

The food and beverage manager is responsible for the administration and proper functioning of the agency in charge.
The food and beverage manager must meet a multiplicity of functions to ensure the provision of quality, customer satisfaction and the achievement of predetermined targets. To this end the manager oversees the work of their staff, establishes safety standards, monitors compliance with health standards, monitors the availability of inputs and verifies the acquisition thereof, designs sales strategies, prepares budgets, plans and coordinates special services and verify the proper functioning of all areas under their supervision.

RESPONSIBILITIES

· Management table and bar staff

· Participation in committees requisitioning of supplies for the hotel.

· Be aware of the various areas of the department

· Record Meets standards and procedures for integrated security, established by the organization.

· Be pending in the treatment of food.

Maintains in order and workplace equipment, reporting any anomalies.

· Prepares periodic reports of the activities undertaken.