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Chapter 6 Food and Beverage Operations

Chapter 6 Food and Beverage Operations. 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

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Chapter 6 Food and Beverage Operations

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  1. Chapter 6Food and Beverage Operations

  2. 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

  3. Food and Beverage Division • Kitchen • Catering • Banquet • Restaurants • Room service • Minibars • Lounges • Bars • Stewarding

  4. Skills for Food and Beverage Directors • Leadership • Training • Motivation • Budgeting • Cost control • And much more

  5. Kitchen Organization • Executive chef: • Responsible for guest satisfaction • Ensures food quality and consistency • Sous chef: • Second in command • Day-to-day operations

  6. 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

  7. Food Costs • Typical food cost ratio is 28–32% • Food Cost Ratio = Food Cost Food Sales

  8. Contribution Margin • Dollar differential between the cost and the sales price of a menu item • Example: Pasta dish sells for $8.75 Pasta dish costs 3.75 Contribution margin: $5.00

  9. Food Operations • Number and type depend on type/service of hotel • Typically run by restaurant manager • Must promote restaurant to hotel guests

  10. 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

  11. Beverage Cycle • Ordering • Receiving • Storing • Issuing • Bar stocking • Serving • Guest billing

  12. 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

  13. Bar Management(cont.) • Maintaining cost control • Assisting in wine selection • Properly serving wine • Knowledge of other beverages

  14. Bar Controls • Automatic dispensing system • Intoxication of customer • Pilferage by employees • Overcharging/undercharging customers

  15. Types of Hotel Bars • Lobby bar • Restaurant bar • Service bar • Catering and banquet bar • Pool bar • Minibar • Night clubs • Sports bar

  16. 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

  17. 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

  18. Figure 6-3Organization of the Catering Department

  19. 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

  20. Catering Department • Hotel’s director of sales • General manager • Corporate office sales department • Convention & visitors bureau • Competition • Rollovers • Cold calls

  21. Styles of Meetings • Theater style — Figure 6-5

  22. Styles of Meetings(cont.) • Classroom style — Figure 6-6

  23. Styles of Meetings (cont.) • Horseshoe-Style Seating — Figure 6-7

  24. Styles of Meetings (cont.) • Dinner style — Figure 6-8

  25. Catering Event Order (CEO) • Also called Banquet Event Order (BEO) • Contains all information pertinent to the event that has been planned • Guaranteed number

  26. 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

  27. 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

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