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Food and Beverage ControlWork Experience Activities

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Work Experience ActivitiesFood and Beverage Control

Work Experience Activities

Complete and submit the following Work Experience Activities for your Work Experience Kit.

Remember, all activities must be completed using this electronic file, then printed out in black and whiteand submitted. This is a Read Only file and must be saved as a separate document before you begin. See theRead Me file for Save As instructions.

Refer to the following guidelines when completing all activities.

Use complete sentences to answer all activity questions.

Eliminate all spelling, grammatical, and typographical errors.

Include all appropriate back up materials to substantiate your work.

Make sure all activities are computer generated or in typewritten form.

Make sure all required activities are included in your Work Experience Kit.

Make sure your Inventory Checklist and Sign Off Sheet are included in your Kit.

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Activity 1: Identifying the Benefits of the Food andBeverage Operation

Directions: Answer the following questions concerning the Food and Beverage Operation at your

facility.

Name of Facility

Food and Beverage Director

Head Golf Professional

1. What different types of food and beverage services are available at your facility?

2. What is the total revenue generated by the facility and what percentage of total revenuedoes the food and beverage operation generate?

3. What percentage of members (or customers) continues to utilize the food and beverageservices even though they do not utilize any other amenities offered by the facility?Why do you think this is so?

4. Do you think the food and beverage operation is highly valued by the members and/orcustomers? Why?

5. If you think the food and beverage operation is not highly valued by the members and/orcustomers, how might this affect the outcome of the overall experience your guests mayhave?

6. What value does the food and beverage operation lend to the overall image of the facility?

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7. Is the image of the food and beverage operation consistent with the mission statement andthe image of the golf operation as well as other departments?

8. What improvements would you implement to enhance how the food and beverage operationaffects the overall operation?

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Activity 2: Day-to-Day Involvement of the GolfProfessional

Directions:Answer the following questions concerning the involvement of the golf professionals

in the food and beverage department.

Name of Facility

Names of Golf Professionals on Staff

1. Discuss how the golf operation and the food and beverage operation work together toensure a positive experience is had by members and guests who frequent the facility.

2. How is the head golf professional involved with the food and beverage operation on a dailybasis?

3. What types of functions are held at your facility that require the services of bothdepartments?

4. Which staff members from each department are responsible for the success of these jointfunctions?

5. What are the most critical food and beverage issues you deal with on a daily or weeklybasis?

6. Do you think it is important, as a golf professional, to be involved with the food andbeverage operation? Why or why not?

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Activity 3: Conducting a Customer Survey

Directions: In this activity, you will conduct a survey to determine how important the food and

beverage operation is to the members and customers at your facility.

1. Make 25 copies of the customer survey presented on page 8. If your facility uses a customizedsurvey, you can use that instead.

2. Meet with the food and beverage director at your facility and identify several key places to leavecopies of the survey.

3. Ask the food and beverage director to inform the appropriate service personnel about the survey andwhat to do with completed forms.

4. Allow a week to collect completed forms and then answer the following questions.

Survey Results

1. What are the four most cited reasons members and/or customers joined the facility?

2. What amenities or functions do the members and customers participate in most at yourfacility?

3. How important is the food and beverage operation to the members and customers?

4. What did the members and customers say they liked best about the operation?

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5. What did the members and customers say they liked least about the operation?

6. Do the members and customers feel their expectations are being met? Why or why not?

7. Has your facility conducted other surveys in the past? If so, how has management respondedto the information gathered from these surveys?

8. If your facility has not conducted surveys, do you think conducting one would be beneficial?

9. Include the actual surveys collected in your Work Experience Kit.

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Your Opinions Count!

As our members and customers, your satisfaction is important to us. Please help us provide the kind offood and beverage service you expect by completing this survey. Thank you.

Why did you join this facility? ________________________________________________________

_______________________________________________________________________________

_______________________________________________________________________________

If you are not a member, why do you frequent this facility? _________________________________

_______________________________________________________________________________

_______________________________________________________________________________

What amenities do you use or participate in at the facility? _________________________________

________________________________________________________________________________

________________________________________________________________________________

How important to you is the food and beverage operation at this facility? Why? _________________

________________________________________________________________________________

________________________________________________________________________________

What are your likes about the food and beverage operation? Why? __________________________

________________________________________________________________________________

________________________________________________________________________________

What are your dislikes about the food and beverage operation? Why? ________________________

________________________________________________________________________________

________________________________________________________________________________

Are your expectations being met? Why or why not? _______________________________________

________________________________________________________________________________

________________________________________________________________________________

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Activity 4: Identifying the Appropriate Levels ofFood and Beverage Services at Your Facility

Directions: Lesson 3 discussed the wide range of food and beverage services offered by various golf

facilitiesfrom casual to formal and from banquets to off-site catering. Answer the following questionsregarding your particular facility and the types of services provided. (For example: on-courseconcessions, carry-out, full service la carte, formal fine dining, banquets, and off-site catering.)

1. Describe the type of facility you are currently working in and the specific food and beverageservices offered to your membership.

2. Do you think the food and beverage services offered are appropriate for your particular facility

and your clientele? Why or why not?

3. What are the current operational goals for the food and beverage service?

4. Do you think your facility needs to offer different food and beverage services to better fit theoperational goals and the customers expectations? Why or why not?

5. What other golf facilities in your area do you consider your direct competition and what typesof food and beverage services do they offer?

6. If your facility is losing business to the competition due to an inadequate food and beverageoperation, what improvements can be made to the operation to regain the customers?

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Activity 5: Shopping Your Competition

Directions: After identifying local competitors to your facility, select two of these facilities to

compare food and beverage services. If your facility or the competitors do not offer a particularservice, do not check the box. After completing the comparison chart, answer the questions thatfollow.

Food and Beverage Services Offered

Your Facility Competitor #1 Competitor #2

On-course concessions On-course concessions On-course concessions

Carryout Carryout Carryout

Full service, la carte Full service, la carte Full service, la carte

Formal fine dining Formal fine dining Formal fine dining

Banquets Banquets Banquets

Off-site catering Off-site catering Off-site catering

Price Ranges for Each of the Above Services

On-course concessions On-course concessions On-course concessions

$ $ $

Carryout Carryout Carryout

$ $ $

Full service, la carte Full service, la carte Full service, la carte

$ $ $

Formal fine dining Formal fine dining Formal fine dining

$ $ $

Banquets Banquets Banquets

$ $ $

Off-site catering Off-site catering Off-site catering

$ $ $

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Directions: Select one food and beverage service above that is offered by all three facilities and list

the major menu items offered at each club. After completing this chart, answer the questions thatfollow.

Food & Beverage Service selected for comparison:

Your Facility Competitor #1 Competitor #2

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1. What similarities do all of the facilities offer for the selected food and beverage service?

2. What differences are there in the food and beverage services offered by all three facilities?

3. What are the hours of operation for each of the facilities selected food service? Do they differfrom the hours of operation of your facility? If so, why do you think so?

4. Have you experienced the food and beverage services of the local competition? If so, wasyour experience positive or negative? How might this have affected your overall experience

at that facility?

5. Why might it be important to play golf as well as utilize the other services offered by yourcompetition?

6. Is there anything you think your food and beverage operation as well as your facility as awhole could do to improve the service provided to the customers? If so, explain what your

facility could do to improve the overall experience for the customers.

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Activity 6: Developing a Labor Pro Forma

Directions: For this activity, you will complete a labor pro forma for a food and beverage service

offered at your facility. To get an accurate idea, select full service la carte, formal fine dining, or othersimilar service that would normally utilize a larger number of service and kitchen staff.

Meet with the Food and Beverage Director to review the past three months labor pro formas or otherinformation summarizing staffing schedules and payroll costs for the service you have selected. Be sureto discuss any situations (holidays, special events, etc.) that may affect next months staffing needs.Also, ask the food and beverage director for a projected total income for the month for the service youhave selected.

Develop one labor pro forma for the service staff and another pro forma for the kitchen staff. Calculatethe projected payroll costs for the service staff and the kitchen staff as a percentage of the estimatedtotal income for the month. List any situations that may have affected staffing levels and payroll costs

at the bottom of each pro forma (such as weather, increase in play, added tournaments or events, andholidays).

Meet with the food and beverage director at the end of the month to review your labor pro formas andanswer the questions following the charts below.

If your food and beverage director is unable to give you actual payroll income figures, put together ahypothetical situation to complete this activity.

If you work at a facility that has minimal or no food and beverage services, research another local golfclub to complete this activity.

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Labor Pro FormaService Staff Worksheet

Name of Facility

Month

Food and Beverage Service Selected

Food and Beverage Director or Manager Interviewed

Service Staff

StaffPosition Time In

TimeOut

TotalHours Pay Rate Total Pay

DaysUsed

Number ofDaysUsed

Total PayThis Month

Totals

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Kitchen Staff

StaffPosition Time In

TimeOut

TotalHours Pay Rate Total Pay

DaysUsed

Number ofDaysUsed

Total PayThis Month

Totals

1. What particular situations may have affected the payroll numbers for this month?

2. What was the total payroll for the service staff?

3. What was the total payroll for the kitchen staff?

4. What was the total payroll cost for the month?

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5. What was the total food and beverage income for the month?

6. What is the percentage of payroll cost fromthe total food and beverage income?

7. Do you think any improvements could be made to this area of the food and beverageoperation?

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Activity 7: Developing an Estimated Potential CostsChart

Directions: Select a food and beverage service at your facility and obtain a menu from the food andbeverage operation in order to complete an estimated costs chart for four appetizers offered. Fill in theappropriate lines on the chart with the help of your food and beverage director. Keep in mind that theactual food cost of the items may vary by the number of items sold, spoilage, pilferage, and mix ofitems on the menu. Briefly summarize how close the estimates in your chart came to the actual cost andprofit for the items you selected and explain any discrepancies.

Potential Costs Chart

1. Appetizer a. b. c. d.

2. Menu ingredient standard

portion size

3. Main ingredient cost peritem

4. Garnish or sauce cost

5. Total menu items cost(row 3 + row 4)

6. Retail sales price

7. Item gross profit(row 6 - row 5)

8. Estimated number ofitems to be sold

9. Estimated potential cost(row 5 x row 8)

10. Estimated sales

11. Estimated total grossprofit (row 10 - row 9)

12. Estimated food costpercent (row 9 row 10)

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1. Briefly summarize how close your estimated costs were to actual costs.

2. Discuss why you think there were discrepancies in the estimated costs versus the actual costs.

3. Relative to your experiences in merchandise purchasing and inventory control, whatimprovements if any, could be made to increase the gross profit and decrease the food costpercentages?

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4. What procedures followed by the food and beverage personnel would enhance this checklist,and what items on the above checklist would improve the procedures currently in place at yourfacility?

5. How does the receiving procedure in the food and beverage department differ from thereceiving of merchandise for the golf shop?

6. What procedures used in the food and beverage department might improve how merchandiseis received for the golf shop?

7. Do you think it is important, as a golf professional, to cross train with the food and beveragedepartment? If so, what cross training methods are currently being practiced at your facility? Ifnot, discuss your reasons.

8. How would basic knowledge of all of the departments enhance your image as a golfprofessional, as well as the overall experience of the members and customers who frequentyour facility?

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Activity 9: Food and Beverage Regulations in YourCommunity

Directions:Meet with your Food and Beverage Director to identify and discuss the licenses, permits,

and certificates required to operate the food and beverage services in your community and answer thequestions below.

Name of Facility

Name of Food and Beverage Director or Manager Interviewed

1. What different types of food and beverage services are offered at your facility?

2. List and include copies of the licenses, permits, and certificates required to operate the foodservices and the agencies granting each.

3. List five key laws affecting how food is prepared, served, and sold.

4. Which government agencies inspect the food services at your facility and how often areinspections held?

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5. After inspections have been held, what actions have been taken by management to correctany deficiencies in the operation?

6. List and include copies of the licenses, permits, and certificates required to operate thebeverage (alcohol) services and the agencies granting each.

7. List five key laws affecting how alcohol is served and sold.

8. Which government agencies inspect the beverage services at your facility and how often areinspections held?

9. After inspections have been held, what actions have been taken by management to correctany deficiencies in the operation?

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