Transcript Document 7302787

Chapter 6
Food and Beverage Operations
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
After Reading and Studying This
Chapter, You Should Be Able to:
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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 Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Food and Beverage Division
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Kitchen
Catering
Banquet
Restaurants
Room Service
Minibars
Lounges
Bars
Stewarding
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Skills for Food and
Beverage Directors
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Leadership
Training
Motivation
Budgeting
Cost control
And much more
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Kitchen Organization
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Executive Chef
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Responsible for guest satisfaction
Ensures food quality and consistency
Sous Chef
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Second in command
Day to day operations
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Kitchen Organization
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Chef Tournant
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Rotates through kitchen
Relieves the chef station
Station chef
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Responsible for different areas within the
kitchen
Examples
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Pasty Chef, Fish Chef, and Banquet Chef
Roast, grill and pantry
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Food Costs
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Typical food cost ratio is 28-32%
Food Cost Ratio =
Food Cost
Food Sales
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Contribution Margin
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Dollar differential between the cost and the
sales price of a menu item
Example
Pasta Dish sells for
Pasta Dish costs
$8.75
3.75
Contribution Margin
$5.00
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Hotel Restaurants
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Number and type depend on
type/service of hotel
Typically run by Restaurant Manager
Must promote restaurant to hotel
guests
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Figure 6-1
Food and Beverage Division Organizational Chart
for a Large Hotel
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Bars
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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
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16-24% pour/cost percentage
Unlike food, beverages can be held over if
not sold
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Beverage Cycle
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Ordering
Receiving
Storing
Issuing
Bar Stocking
Serving
Guest Billing
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Bar Management
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Bars are run by sommeliers, whose
duties along with wine stewards include
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Supervising the ordering and storage of
wines
Preparing of wine list
Overseeing of staff
Scheduling
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Bar Management
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Maintaining cost control
Assisting in wine selection
Properly serving wine
Knowledge of other beverages
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Bar Controls
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Automatic dispensing system
Intoxication of customer
Pilferage by employees
Overcharging/undercharging
customers
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Types of Hotel Bars
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Lobby bar
Restaurant bar
Service bar
Catering and Banquet bar
Pool bar
Minibar
Night clubs
Sports bar
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Stewarding Department
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Responsibilities of Chief Steward:
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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 Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Catering Department
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Catering
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Includes a variety of occasions when
people may eat at varying times
Banquets
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Refers to groups of people who eat
together at one time and in one place
Terms are used interchangeably
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Figure 6-3
Organization of the Catering Department
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Dotted Line Responsibilities
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Catering Director must work with
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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 Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Catering Department
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Hotel’s Director of Sales
General Manager
Corporate Office Sales Department
Convention & Visitors Bureau
Competition
Rollovers
Cold calls
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Styles of Meetings
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Theater Style
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Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Styles of Meetings
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Classroom Style
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Styles of Meetings
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Dinner Style
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Catering Event Order
(CEO)
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Also called Banquet Event Order
(BEO)
Contains all information pertinent to
the event that has been planned
Guaranteed number
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Room Service/In-Room
Dining
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Typically found in larger city hotels,
especially airport hotels
Level of service and menu vary
Challenges
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Delivery of orders on time
Making it a profitable department
Avoiding complaints
Forecasting
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Trends
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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
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458