Other servicing staff Notes
Sommelier / wine waiter
Bar staff/ bartender
Function catering/ banqueting staff/ events staff
Partie system is a method of kitchen organization which is
formal, structured brigade and in most
Copy the HelloAndroidBasic project that does not contain any Activity.
Under the SRC folder create a New Java Package according to the menu option above.
Add a New Activity from the Menu selection above
Add the following line of code to the onCreate lifec
EPM 1022 Initiating
May 30th ,
First Day at school
May 31st ,
EPM 1022 Initiating the Project
Stakeholder Identification and Analysis for Project Alpha Case Study
You work as a project manager in Bank of North America (BoNA) (fictitious name). The bank is
one of the largest
EPM 1022 Unit 4
Project Governance System
Project Success Criteria
Project Statement of Work
Alpha Case Study
Establishing Project Governance
Establish Project Governance Terms of Reference to include Roles and
Responsibilities of the Proje
Project Integration Management:
In this presentation, we will discuss:
How to relate the inputs, tools and
techniques and outputs of the six Project
Integration Management processes
Classical Kitchen Brigade Notes
At the top of the kitchen brigade is Executive Chef or Chef
His/her duties are:
Direct the kitchen staff training
Planning work schedule
Safety and sanitation standards
Design of the menu, dining ro
Reception headwaiter Notes
The reception headwaiter is responsible for accepting any
bookings diary up to date.
They will reserve tables and allocate these reservations to
Greet guests on arrival and takes them to the table and
Ownership of F and B operations Notes
The owner or organization manages the operation
themselves. It could be a small, large or a franchised
With a franchise, the franchisee (the owner of the
facility) pays fe
Commercial market oriented and non commercial cost
Market oriented business characteristics:
Reliance on sales rather than decreases in costs
An unstable market demand for the product
High % in fixed cost, for example rent,
Classification of F and B Industry Notes
Extremely diverse & fragmented that the size & scope of
the industry creates a challenge when attempting to
organize & classify it.
Classification approaches & options:
Extremely diverse & fragmented that the size
Classical Kitchen Brigade Station Chef Notes
Saucier/ Sauce chef
Responsibilities include the saut station and
preparation of most of the sauces
Grillardin/ Grill chef
Responsibilities for all grilled/broiled foods and
their accompanying sauces
Success in food and beverage service Notes
Increasing pressures for improved professionalism in food
and beverage service staff.
The server is the main point of contact between the
customer and the establishment and plays an important role
in a profession
Food and beverage service personnel Notes
Different terminology can be used for the various job roles in
differing types of establishment.
Structure will depend on the level of service, style of service,
size of establishment, restaurant capacity etc.
Definition of meal experience Notes
The meal experience may be defined as series of events
both tangible and intangible that a customer experiences
when eating out.
Tangible- which can be feel by touching, seeing like
restaurant tables, chairs etc.
F and B industry Notes
It is usually defined by the output of products. But it doesnt
include the manufacturing of food & drink and its retailing.
The basic function: serve food & drink to people and to
satisfy their various types of needs.
The main aim i