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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


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



Independent restaurant flat organization
Independent Restaurant(Flat Organization)





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