Food and beverage management
This presentation is the property of its rightful owner.
Sponsored Links
1 / 19

Food and Beverage Management PowerPoint PPT Presentation


  • 191 Views
  • Uploaded on
  • Presentation posted in: General

Food and Beverage Management. Chapter two : Structure of Food and Beverage Organizations. Organizations are created to achieve objectives Prime Objectives Maximize Profits Minimize expenses Secondary Objectives Food and Beverage Quality Human Resource Development

Download Presentation

Food and Beverage Management

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.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Food and beverage management

Food and Beverage Management

Chapter two : Structure of Food and Beverage Organizations


Food and beverage management

  • Organizations are created to achieve objectives

    • Prime Objectives

      • Maximize Profits

      • Minimize expenses

    • Secondary Objectives

      • Food and Beverage Quality

      • Human Resource Development

      • Societal Objectives (Green, Employee Friendly, etc.)

        Primary Objectives can vary based on the type of organization


Labor

Labor

  • The Food and Beverage Industry is termed “Labor Intensive”

  • Technology has a place, but people prefer the human touch

  • Food Service Employees fall into 3 general categories:

    • Managers

    • Supervisors

    • Production/Service personnel


Management

Management

  • Three Levels of Managers

    • Executive Level (Top) Management

    • Middle Level Management

    • Supervisors

  • In Large Organizations, Staff Personnel provide expertise in Human Resources, Finance, Sales, etc.


Management roles

Management Roles

  • Executive Managers (Highest Level)

    • Long Term plans and goals.

    • Focus on external business environment

    • Watch competition, economy for opportunity and threats

  • Middle Managers

    • Key Communicators

    • Manage work of supervisors

    • More interaction with staff

  • Supervisors (linking pins!)

    • Use Technical skills

    • Generally just removed from staff.


Line vs staff management

Line vs. Staff Management

  • Staff Managers and their departments do not have a direct impact on bringing in revenue to an operation.

  • More Technical Specialists

    • Human Resources

    • Controller

    • Purchasing Agent

    • Other

      • Attorneys

      • Real Estate

      • Dietitians

      • Nutritionists

      • Facilities


Production personnel

Production Personnel

  • “Back of the House” or “Heart of the House”

  • Typically are food production and sanitation.

  • Little contact with guests

  • As volumes increase, positions become more specialized


Production personnel1

Production Personnel

  • Executive Chef

  • Assistant (Sous) Chef

  • Cooks / Cook’s assistant

  • Bakers (Pastry Chefs)

  • Pantry (Garde Manger)

  • Chief Stewards

  • Storeroom and Receiving


Front of house

Front of House

  • Dining Room (Restaurant Managers)

  • Hosts/ Receptionists

  • Food and Beverage Servers

  • Bus persons

  • Bartenders

  • Other

    • Valet

    • Cashiers

    • Runners


Organizational charts

Organizational Charts

Simple Structure


Organizational chart hotel

Organizational ChartHotel


Independent restaurant flat organization

Independent Restaurant(Flat Organization)


Corporate structures

Corporate Structures


Country clubs

Country Clubs


Hospital food service

Hospital Food Service


Key terms

Key Terms

  • Chief Steward

  • Job description

  • Labor intensive

  • Line manager

  • Staff personnel

  • Organization chart

  • Public bar

  • Service bar

  • Controller


Career paths

Career Paths

  • Get experience

  • Make contacts

  • Show your interest

  • There are no established or industry required career routes.

    • Depends on

    • 1. What you want to do

    • 2. Where you are now

    • 3. Evolving Opportunities

    • 4. Skills, abilities, attitudes and interest.

      Interpersonal Skills are key


The future of food and beverage

The Future of Food and Beverage

  • Forecasted to grow

  • More “hip” than before – some negative perceptions in the past

  • Pay and benefits more comparable than in the past

  • You are the manager of a business that may just happen to be a restaurant


Next section

Next Section

  • Chapter 3 – Fundamentals of Management


  • Login