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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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Chapter 6 food and beverage operations l.jpg

Chapter 6Food and Beverage Operations


After reading and studying this chapter you should be able to l.jpg
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 l.jpg
Food and Beverage Division to:

  • Kitchen

  • Catering

  • Banquet

  • Restaurants

  • Room Service

  • Minibars

  • Lounges

  • Bars

  • Stewarding


Skills for food and beverage directors l.jpg
Skills for Food and Beverage Directors to:

  • Leadership

  • Training

  • Motivation

  • Budgeting

  • Cost control

  • And much more


Kitchen organization l.jpg
Kitchen Organization to:

  • Executive Chef

    • Responsible for guest satisfaction

    • Ensures food quality and consistency

  • Sous Chef

    • Second in command

    • Day to day operations


Kitchen organization6 l.jpg
Kitchen Organization to:

  • 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 l.jpg
Food Costs to:

  • Typical food cost ratio is 28-32%

  • Food Cost Ratio =

    Food Cost

    Food Sales


Contribution margin l.jpg
Contribution Margin to:

  • 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 l.jpg
Hotel Restaurants to:

  • Number and type depend on type/service of hotel

  • Typically run by Restaurant Manager

  • Must promote restaurant to hotel guests


Figure 6 1 food and beverage division organizational chart for a large hotel l.jpg
Figure 6-1 to:Food and Beverage Division Organizational Chart for a Large Hotel


Slide11 l.jpg
Bars to:

  • 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 l.jpg
Beverage Cycle to:

  • Ordering

  • Receiving

  • Storing

  • Issuing

  • Bar Stocking

  • Serving

  • Guest Billing


Bar management l.jpg
Bar Management to:

  • 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 management14 l.jpg
Bar Management to:

  • Maintaining cost control

  • Assisting in wine selection

  • Properly serving wine

  • Knowledge of other beverages


Bar controls l.jpg
Bar Controls to:

  • Automatic dispensing system

  • Intoxication of customer

  • Pilferage by employees

  • Overcharging/undercharging customers


Types of hotel bars l.jpg
Types of Hotel Bars to:

  • Lobby bar

  • Restaurant bar

  • Service bar

  • Catering and Banquet bar

  • Pool bar

  • Minibar

  • Night clubs

  • Sports bar


Stewarding department l.jpg
Stewarding Department to:

  • 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 l.jpg
Catering Department to:

  • 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


Figure 6 3 organization of the catering department l.jpg
Figure 6-3 to:Organization of the Catering Department


Dotted line responsibilities l.jpg
Dotted Line Responsibilities to:

  • 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 department21 l.jpg
Catering Department to:

  • Hotel’s Director of Sales

  • General Manager

  • Corporate Office Sales Department

  • Convention & Visitors Bureau

  • Competition

  • Rollovers

  • Cold calls


Styles of meetings l.jpg
Styles of Meetings to:

  • 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


Styles of meetings23 l.jpg
Styles of Meetings to:

  • Classroom Style


Styles of meetings24 l.jpg
Styles of Meetings to:

  • Dinner Style


Catering event order ceo l.jpg
Catering Event Order to:(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 l.jpg
Room Service/In-Room to: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 l.jpg
Trends to:

  • 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