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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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after reading and studying this chapter you should be able to
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
food and beverage division
Food and Beverage Division
  • Kitchen
  • Catering
  • Banquet
  • Restaurants
  • Room Service
  • Minibars
  • Lounges
  • Bars
  • Stewarding
skills for food and beverage directors
Skills for Food and Beverage Directors
  • Leadership
  • Training
  • Motivation
  • Budgeting
  • Cost control
  • And much more
kitchen organization
Kitchen Organization
  • Executive Chef
    • Responsible for guest satisfaction
    • Ensures food quality and consistency
  • Sous Chef
    • Second in command
    • Day to day operations
kitchen organization1
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
food costs
Food Costs
  • Typical food cost ratio is 28-32%
  • Food Cost Ratio =

Food Cost

Food Sales

contribution margin
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

hotel restaurants
Hotel Restaurants
  • Number and type depend on type/service of hotel
  • Typically run by Restaurant Manager
  • Must promote restaurant to hotel guests
slide11
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
beverage cycle
Beverage Cycle
  • Ordering
  • Receiving
  • Storing
  • Issuing
  • Bar Stocking
  • Serving
  • Guest Billing
bar management
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
bar management1
Bar Management
  • Maintaining cost control
  • Assisting in wine selection
  • Properly serving wine
  • Knowledge of other beverages
bar controls
Bar Controls
  • Automatic dispensing system
  • Intoxication of customer
  • Pilferage by employees
  • Overcharging/undercharging customers
types of hotel bars
Types of Hotel Bars
  • Lobby bar
  • Restaurant bar
  • Service bar
  • Catering and Banquet bar
  • Pool bar
  • Minibar
  • Night clubs
  • Sports bar
stewarding department
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
catering department
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
dotted line responsibilities
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
catering department1
Catering Department
  • Hotel’s Director of Sales
  • General Manager
  • Corporate Office Sales Department
  • Convention & Visitors Bureau
  • Competition
  • Rollovers
  • Cold calls
styles of meetings
Styles of Meetings
  • Theater Style

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styles of meetings1
Styles of Meetings
  • Classroom Style
styles of meetings2
Styles of Meetings
  • Dinner Style
catering event order ceo
Catering Event Order (CEO)
  • Also called Banquet Event Order (BEO)
  • Contains all information pertinent to the event that has been planned
  • Guaranteed number
room service in room dining
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
trends
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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