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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

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food and beverage management

Food and Beverage Management

Chapter two : Structure of Food and Beverage Organizations

slide2

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

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
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