1 / 12

Food and Beverage Operations

Food and Beverage Operations. Task. Each slide focuses on a different aspect of Food and Beverage (F&B) Management. In groups , brainstorm the answers to each question. Draw from your own knowledge to elaborate the concepts presented ( YOU are the F&B experts!)

lrebecca
Download Presentation

Food and Beverage Operations

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Food and Beverage Operations

  2. Task • Each slide focuses on a different aspect of Food and Beverage (F&B) Management. • In groups, brainstorm the answers to each question. • Draw from your own knowledge to elaborate the concepts presented (YOU are the F&B experts!) • Make note of key vocab items in red.

  3. Skills of F&B Directors (brainstorm) • Leadership • Training • Motivation • Budgeting • Cost control • And much more…

  4. Kitchen Organization – other figures? • Chef tournant: • Rotates through kitchen • Relieves the station chef • Station chef: • Responsible for different areas within the kitchen Examples: • Pastry chef, fish chef, and banquet chef • Roast, grill, and pantry

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

  6. What are different F&B divisions? (brainstorm) Example: snack bars • Banquets/Catering services • Restaurants • Room service • Minibars • Lounges & Bars

  7. Bars – characteristics? • Place to relax and socialize for both business and pleasure • Profit percentage for beverage is higher than food profit center • Unlike food, beverages can be held over if not sold

  8. Wine Bar Management – duties? • Wines bars are run by sommeliers (also known as wine stewards), whose duties include: • Supervising the ordering and storage of wines • Preparing wine list • Overseeing staff • Scheduling staff

  9. Types of Hotel Bars? • Lobby bar • Restaurant bar • Pool bar • Minibar • Night clubs • Sports / Club bar

  10. Beverage Cycle? • Ordering • Receiving • Storing / stocking • Serving • Guest billing

  11. Room Service – challenges? • 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

  12. Trends in room service? • Use of branded menus • Use of technology in guest services • More ‘special requirements’ menu items (low-fat/low-carb, vegetarian, gluten free…)

More Related