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Transcript of Chapter06
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Chapter 6Food and Beverage Operations
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
After Reading and Studying This Chapter, You Should Be Able to:
Describe the duties and responsibilities of a food and beverage director and other key department heads
Describe a typical food and beverage director’s day
State the functions and responsibilities of the food and beverage departments
Perform computations using key food and beverage operating ratios
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Food and Beverage Division Kitchen Catering Banquet Restaurants Room Service Minibars Lounges Bars Stewarding
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Skills for Food and Beverage Directors
Leadership Training Motivation Budgeting Cost control And much more
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Kitchen Organization
Executive Chef Responsible for guest satisfaction Ensures food quality and consistency
Sous Chef Second in command Day to day operations
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Kitchen Organization Chef Tournant
Rotates through kitchen Relieves the chef station
Station chef Responsible for different areas within the
kitchen Examples
Pasty Chef, Fish Chef, and Banquet Chef Roast, grill and pantry
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Food Costs
Typical food cost ratio is 28-32% Food Cost Ratio =
Food Cost Food Sales
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Contribution Margin Dollar differential between the cost and the
sales price of a menu item Example
Pasta Dish sells for $8.75Pasta Dish costs 3.75
Contribution Margin $5.00
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Hotel Restaurants
Number and type depend on type/service of hotel
Typically run by Restaurant Manager
Must promote restaurant to hotel guests
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Figure 6-1Food and Beverage Division Organizational Chart for a Large Hotel
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Bars Place to relax and socialize for both
business and pleasure Profit percentage for beverage is
higher than food profit center Efficiency based on pour/cost
percentage 16-24% pour/cost percentage
Unlike food, beverages can be held over if not sold
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Beverage Cycle Ordering Receiving Storing Issuing Bar Stocking Serving Guest Billing
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Bar Management
Bars are run by sommeliers, whose duties along with wine stewards include Supervising the ordering and storage of
wines Preparing of wine list Overseeing of staff Scheduling
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Bar Management
Maintaining cost control Assisting in wine selection Properly serving wine Knowledge of other beverages
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Bar Controls
Automatic dispensing system Intoxication of customer Pilferage by employees Overcharging/undercharging
customers
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Types of Hotel Bars Lobby bar Restaurant bar Service bar Catering and Banquet bar Pool bar Minibar Night clubs Sports bar
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Stewarding Department Responsibilities of Chief Steward:
Cleanliness of back of house Cleanliness of glassware, china and
cutlery Inventory of chemical stock Maintenance of dishwashing
machines Pest control
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Catering Department
Catering Includes a variety of occasions when
people may eat at varying times Banquets
Refers to groups of people who eat together at one time and in one place
Terms are used interchangeably
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Figure 6-3Organization of the Catering Department
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Dotted Line Responsibilities
Catering Director must work with Director of Sales Food and Beverage Director Executive Chef Catering Services Manager
Responsible for selling and servicing all catering, banquets, meetings and exhibitions
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Catering Department Hotel’s Director of Sales General Manager Corporate Office Sales Department Convention & Visitors Bureau Competition Rollovers Cold calls
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Styles of Meetings
Theater Style
X X X X X X X X X X X X X X X X
X X X X X X X X X X X X X X X X
X X X X X X X X X X X X X X X X
X X X X X X X X X X X X X X X X
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Styles of Meetings
Classroom Style
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Styles of Meetings
Dinner Style
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Catering Event Order (CEO)
Also called Banquet Event Order (BEO)
Contains all information pertinent to the event that has been planned
Guaranteed number
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Room Service/In-Room Dining
Typically found in larger city hotels, especially airport hotels
Level of service and menu vary Challenges
Delivery of orders on time Making it a profitable department Avoiding complaints Forecasting
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Trends Use of branded restaurants Hotels opting not to offer F&B
facilities More casual atmosphere Standardized menus Sports-themed bars Use of technology in guest services
and overall operations