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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 • 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

  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. Hotel Restaurants • Number and type depend on type/service of hotel • Typically run by Restaurant Manager • Must promote restaurant to hotel guests

  10. Figure 6-1Food and Beverage Division Organizational Chart for a Large Hotel

  11. 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

  12. Beverage Cycle • Ordering • Receiving • Storing • Issuing • Bar Stocking • Serving • Guest Billing

  13. 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

  14. Bar Management • Maintaining cost control • Assisting in wine selection • Properly serving wine • Knowledge of other beverages

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

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

  17. 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

  18. 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

  19. Figure 6-3Organization of the Catering Department

  20. 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

  21. Catering Department • Hotel’s Director of Sales • General Manager • Corporate Office Sales Department • Convention & Visitors Bureau • Competition • Rollovers • Cold calls

  22. 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

  23. Styles of Meetings • Classroom Style

  24. Styles of Meetings • Dinner Style

  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

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