Food and Beverage Operation
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Transcript of Food and Beverage Operation
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Chapter 6Food and Beverage Operations
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
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
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Food and Beverage Division
Kitchen Catering Banquet Restaurants Room service Minibars Lounges Bars Stewarding
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Skills for Food and Beverage Directors
Leadership Training Motivation Budgeting Cost control And much more
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Kitchen Organization
Executive chef: Responsible for guest satisfaction Ensures food quality and consistency
Sous chef: Second in command Day-to-day operations
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Kitchen Organization (cont.)
Chef tournant: Rotates through kitchen Relieves the chef station
Station chef: Responsible for different areas within the kitchen Examples:
Pastry chef, fish chef, and banquet chef Roast, gril, and pantry
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Food Costs
Typical food cost ratio is 28–32% Food Cost Ratio =
Food Cost Food Sales
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
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
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Food Operations
Number and type depend on type/service of hotel
Typically run by restaurant manager Must promote restaurant to hotel guests
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
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
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Beverage Cycle
Ordering Receiving Storing Issuing Bar stocking Serving Guest billing
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Bar Management
Bars are run by sommeliers, whose duties, along with wine stewards’, include: Supervising the ordering and storage of wines Preparing wine list Overseeing staff Scheduling
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Bar Management (cont.)
Maintaining cost control Assisting in wine selection Properly serving wine Knowledge of other beverages
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Bar Controls
Automatic dispensing system Intoxication of customer Pilferage by employees Overcharging/undercharging customers
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Types of Hotel Bars
Lobby bar Restaurant bar Service bar Catering and banquet bar Pool bar Minibar Night clubs Sports bar
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Stewarding Department
Responsibilities of the chief steward: Cleanliness of the back of house Cleanliness of glassware, china, and cutlery Inventory of chemical stock Maintenance of dishwashing machines Pest control
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
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
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Figure 6-3Organization of the Catering Department
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
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
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Catering Department
Hotel’s director of sales General manager Corporate office sales department Convention & visitors bureau Competition Rollovers Cold calls
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Styles of Meetings
Theater style — Figure 6-5
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Styles of Meetings (cont.)
Classroom style — Figure 6-6
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Styles of Meetings (cont.)
Horseshoe-Style Seating — Figure 6-7
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Styles of Meetings (cont.)
Dinner style — Figure 6-8
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
Catering Event Order (CEO) Also called Banquet Event Order (BEO) Contains all information pertinent to the
event that has been planned Guaranteed number
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
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
© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.
Walker: Introduction to Hospitality Management, 2nd edition
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 More low-fat/low-carb menu items