Food and Beverage Industry
Jan24

Food and Beverage Industry

Modern age, civilized people, fashion trends – these all are inseparable parts of the 21st century world citizens. And among these parts, FOOD AND BEVERAGE will be on top of priorities. Food and beverage industry is one of the most rapidly growing industries after the food industry. People can’t live without food. On the other hand, without the opportunity of indulging their thirst for soft drinks, they would be dead either. Food and Beverages: Food and beverages – these two items go a long way along with modern peoples’ day to day life and also in the food industry. People are now more likely to try new things daily. They are bored with their drab way of living and that’s where they start exploring new and interesting ideas to make life more amazing. And in their quest of an exciting life style, food and beverages as well as soft drinks produced by the food and beverage companies play a key role and so do a food and beverage industry along with the food industry. And among the full list of food and beverages that are produced in a food and beverage industry, soft drinks are always found on the top as the augmentation of soft drinks has made the food industry and the food and beverage companies bigger. Soft drinks are adored by almost everyone; even people who are forbidden by their nutritionists to have soft drinks, are found having soft drinks crazily. Soft Drink: Soft drinks is a term that we use every day. No matter it’s a birthday party, anniversary or just a simple family get-together, the part of soft drinks is inseparable. Soft drinks produced by the food and beverage companies in a food and beverage industry have become inevitable for people of modern ages and also for the food industry. Soft drinks produced in a food and beverage industry, usually contain water or carbonated water, a sweetener and a flavoring agent. Alcoholic soft drinks are usually considered as hard drinks whereas soft drinks are ‘soft’ when compared to hard drinks. Soft drinks that are produced by the food and beverage companies in the food industry are usually non-alcoholic; some of those soft drinks can contain alcohol below an acceptable limit of equal or below 0.5% of the total volume. Soft drinks produced in the food and beverage companies of the food and beverage industry are usually served cold. Soda fountain, phosphate soda and carbonated drinks – soft drinks in the food industry can be categorized into these categories and carbonated soda can be considered as the most preferred category of soft drinks in the food...

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Sundance Beverage Company
Nov28

Sundance Beverage Company

Sundance Beverage Company is one of the largest and most reputed Beverage Industry in Warren who produces Bottled and Canned Soft Drinks and Carbonated Waters.  Sundance Beverage Company has about 1,000 to 2,000 employees and it makes about $500,000,000 to $999,999,999 sales annually. Sundance Beverage Company Details: Name: Sundance Beverage Company / National Beverage Company Business Type: Carbonated Waters, Bottled and Canned Soft Drinks (Beverage Industry) Location: Branch Ownership: Public Founded: 1985 workers: (About) 1,000 to 2,000 Annual Sales Range: Up to:- $ 500,000,000 to $ 999,999,999 Website: Sundance Beverage Company About Sundance/National Beverage Company: Sundance Beverage Company called National Beverage Company by many peoples and it is one the great popular name of Beverage Industry. National Beverage Company always attempts to be the best at everything which they do. That’s why they repeatedly work to develop their performance and focus on those things that will make them a better beverage company in the world. National Beverage Company gets done their goals by creating culture of originality and mind among our brilliant team. By creating the new ideas and doors, they make their customers / peoples and employees valued and high quality to National Beverage Company. National beverage industry’s rapidity, effectiveness and carefulness make them different from other. There are has more awareness among Americans but they have a little free time to take care of their Health. With the keen consciousness, the beverage industry made some exciting beverage products by watching these trends and responded with a variety of suitable beverage product for Sundance Beverage Company’s consumers to enjoy and can take benefit from...

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Some Important Points of Restaurant and Hotel
Apr01

Some Important Points of Restaurant and Hotel

There are some important points of Restaurant and Hotel has. Those important points are very important for the Restaurant, Hotel and as well as F&B Department. Everybody who is involved with F&B profession have proper knowledge about those important points of Restaurant/ Hotel or F&B Department to complete their task successfully. Important Points: There are some important points of Restaurant, Hotel and F&B Department posted below that will very helpful for your F&B Profession. Kitchen: Kitchen is a part of a Restaurant / Hotel where the food is cooked for the guests of Restaurant / Hotel. Herbs: Herbs are flower leafs, such as Mint leaf and Coriander leaf. That increases the beauty of your Hotel / Restaurant. Spinach: Every kinds of green leafy vegetable is call spinach, such as Water cress, Palak, Cabbage etc. Bean Sprout: Bean sprout is a root of Black Beans. Asparagus, Mushroom, Bamboo Shoots: Asparagus is one kind of seaweeds vegetable, Mushroom is a vegetable & Spring Bamboo shoots is a vegetable. Seafood: Seafood mean which is in sea like fish, Prawns & Crabs are seafood such as Sea Prawns, Lobster, Pamphlet, Red Snapper, Cattle Fish, Crabs & Squid fish. Chopsuey: Chopsuey is one kind of dry and crispy food, which is make by Beef, Chicken, Prawn, Liver, Gila & Mutton these mixed compound / combination is Chopsuey which is prepared by fried crispy Noodles. Chicken: The hen meat is calling Chicken in Restaurant/ Hotel. Moreover, its make many food items such as fried spring chicken, steam chicken soup, Tandoori chicken, sizzling chicken, Friend chicken, chicken curry and many more. Beef: The Cow meat is called Beef in Hotel / Restaurant, it’s make Beef Steak, Beef chilli onion, Beef sizzling, beef curry, Beef Bhuna and many more items. Prawn: Prawn is one kind of Fish and it also one kind of Seafood.  It has different mane like Shrimps, Prawn, King Prawn, Tiger Prawn, Rock Prawn & Lobster etc. Service Ware: Which is use in the service , such as a service gear is call service ware, sauce spoon, Fork, Chopstick, Soup spoon, Dessert spoon & Tea spoon etc. Hard Drinks: Those drinks are alcoholic is call Hard Drinks, such as Beer Wine, Whiskey and Champagne etc. Fizzes Drinks: By carbonated drink is call Fizzes Drink, such as Coke, Sprite,7up and Pepsi etc. Fruity Drinks: The fruit flavor Drinks is calls Fruity Drink, such as Orange Juice, Apple Juice, Pineapple Juice, Lemon Juice etc. All the point of above are very important for F&B/Hotel/Restaurant, so, if you want to be success and want to be a good F&B Professional then you must have enough knowledge about...

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Restaurant Captain
Mar21

Restaurant Captain

Restaurant Captain is one of the very important Character of Restaurant or F&B Department. A Restaurant Captain do many thing to develop Restaurant / F&B service, Guests satisfaction, making warm environment etc. No res restaurant or F&B department can run properly or cannot provide good service to guests without a Captain in restaurant. What is Captain? What is Captain? It is a common question to many peoples who do not know the meaning of Captain or don’t know what is Captain/ what is Restaurant Captain. Captain is a Designation that bears an important role in any organization. Basically, Restaurant Captain bear a very important role to satisfied Guests, Make sure F&B service, Make sure Order of the Guests, Food and many other important matter. A Restaurant Captain controls all Waiter/ Waitress in a restaurant and follows the order of higher officer. If we analyze the words of “CAPTAIN” then we will find some important and useful meaning of CAPTAIN. Meaning of Captain: I show the Meaning of the “CAPTAIN” below: C= Capability A= Attributes P=Powerful T= Tactfulness A=Aiming I=Impartial N=Neutral So, form the above meanings of the words of “CAPTAIN” we may understand the importance and Meaning of Captain. Responsibility of Restaurant Captain: A Restaurant Captain bear many important and very useful character in a restaurant /F&B department. Responsibility of a Captain is below: Daily reporting time before 30 minutes of real duty time (opening time). Fully responsible for any reservation. Have to give the briefing 2 minutes before 15 Minutes opening hours (Lunch/Dinner). Making the sifting & duty roster for Asst. waiter, waiter & Sr. waiter. Have to checking the daily attendance sheet of Asst. waiter, Waiter & Senior Waiter/ waitress. Any suggestion for improving Business Captain should write to the Hall In-charge of Hall Supervisor. Have to check daily necessary papers for Asst. waiter/ waitress, waiter & Sr. waiter/waitress. Have to ready weekly broken list. Have to written daily work permit for Asst. waiter/ waitress, waiters/ waitress & Sr. waiters/ waitress. Have to check personal hygiene, K.O.T & B.O.T, Punctuality, Guests dealing, courtesy, behavior, performance of service etc. So from the above point, we can say that, the Captain’s responsibility or work of a Captain is many. A restaurant Captain completes many important tasks in F&B department/...

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Important Tips for F&B (Service) Hall Staff
Mar19

Important Tips for F&B (Service) Hall Staff

There are some important tips and knowledge for F&B service staff and Hall Staff, which is very very important for all Hall staff who is involved with F&B profession. Those tips or knowledge have to follow and have to maintain properly to be a good F&B Staff. Moreover, those tips are very important and must be follow in your F&B, Hotel or Restaurant business or Profession. F&B Service Tips: Food & Beverage service and F&B profession is a very interesting and Hospitality profession in the world, and that is why there are some tips and rules about them so that it can be more effective and awesome. Now I am going to mention some important tips and matter that should be follow and should not done in the F&B service area and have to keep in mind of all F&B hall staff below: Never stands in a group or make than people at your station. Always greet guests with smiling face and cordially. Never wipe anything in front of the guest. Avoid discussing with cash other in front of the guests. Do not put your hand in your pocket during service period. Do not show you are in hurry in front of the guests. Never eating anything during service time. Never argue with gests. If any guest doing anything wrong, than try to control yourself have keep in your mind that, Guest is always right. Never gossiping with someone in the Service area. Don’t show anything to your guests by using your finger. Those above tips are very important for F&B service and F&B hall staff. If anyone broke this above then there is probability to create any problem among your guests. So, try to follow those Tips for F&B service staff and F&B Hall Staff and make your service more easy and more standard in your...

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Mise en Place
Mar04

Mise en Place

Mise en Place! It is an Imagine name to thousands of peoples, who are involved in F&B Job or F&B service.  Mise en Place is one of the great and very important parts of F&B or for any restaurant all over the world. However, according to me, if anyone wants to show or want to be great with F&B profession then he/ she has to must know What is Mise en Place? There are some important points of Mise-en-Place, and every F&B service holder, F&B business holder and Restaurant owner have to know about Mise-en-Place properly. Mise-en-Place: Actually, another name of Mise en Place is preparation of service area. To prepare your service are properly, you have to do those work and have to follow this Mise en Place tips below: Cleaning of premises (Dining Room/Coffee Shop: Have to cleaning of premises properly, like Floor, windows, toilets and every useful things and place. Like: Opening Windows Vacuuming Floors cleaning guests toilets cleaning windows cleaning plants Removing any dirty equipment or line etc. Cleaning you of Equipment and Utensils: Have to clean all kind of crockery, cutlery, glassware and every useful Utensil. Like: Cleaning and checking all crockery, cutlery, glassware & usual small utensils. Preparing and filling sideboards. Filling condiments container (Salt, pepper, mustard, oil, vinegar etc) Counter, Still Room and Dispense Bar: Have to check everything like: Checking ice cube machine, coffee machine etc Renewing beverage stock Renewing linen stock Preparing butter Checking bread/pastry order etc. Tables Layout: Have to fix table layout and check it properly. Like: Checking table plan checking and placing table cloth Laying tables according to breakfast or dinner Arranging flowers etc Final preparation and Checking: Finally have to check everything of your setup and preparation properly. Like: Checking table reservations and layout Checking sideboards, ice, water, condiments etc Checking K.O.T (Kitchen Order Token)/ Restaurant order checking individual equipment (bottle opener, matches, pen, service cloth etc) So, if you want to build you best F&B career with F&B Profession or have to start F&B/Restaurant Business then, I think you have to know about F&B service, F&B and F&B Mise-en-Place properly to gain a best reputation all over the...

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