food and beverage operation

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Walker: Introduction to Hospitality Management, 2nd edition

Chapter 6Food and Beverage Operations

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Walker: Introduction to Hospitality Management, 2nd edition

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

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Walker: Introduction to Hospitality Management, 2nd edition

Food and Beverage Division

Kitchen Catering Banquet Restaurants Room service Minibars Lounges Bars Stewarding

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Walker: Introduction to Hospitality Management, 2nd edition

Skills for Food and Beverage Directors

Leadership Training Motivation Budgeting Cost control And much more

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Walker: Introduction to Hospitality Management, 2nd edition

Kitchen Organization

Executive chef: Responsible for guest satisfaction Ensures food quality and consistency

Sous chef: Second in command Day-to-day operations

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Walker: Introduction to Hospitality Management, 2nd edition

Kitchen Organization (cont.)

Chef tournant: Rotates through kitchen Relieves the chef station

Station chef: Responsible for different areas within the kitchen Examples:

Pastry chef, fish chef, and banquet chef Roast, gril, and pantry

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Walker: Introduction to Hospitality Management, 2nd edition

Food Costs

Typical food cost ratio is 28–32% Food Cost Ratio =

Food Cost Food Sales

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Contribution Margin Dollar differential between the cost and the sales

price of a menu item Example:

Pasta dish sells for $8.75Pasta dish costs 3.75

Contribution margin: $5.00

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Walker: Introduction to Hospitality Management, 2nd edition

Food Operations

Number and type depend on type/service of hotel

Typically run by restaurant manager Must promote restaurant to hotel guests

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Walker: Introduction to Hospitality Management, 2nd edition

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

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Walker: Introduction to Hospitality Management, 2nd edition

Beverage Cycle

Ordering Receiving Storing Issuing Bar stocking Serving Guest billing

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Walker: Introduction to Hospitality Management, 2nd edition

Bar Management

Bars are run by sommeliers, whose duties, along with wine stewards’, include: Supervising the ordering and storage of wines Preparing wine list Overseeing staff Scheduling

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Bar Management (cont.)

Maintaining cost control Assisting in wine selection Properly serving wine Knowledge of other beverages

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Bar Controls

Automatic dispensing system Intoxication of customer Pilferage by employees Overcharging/undercharging customers

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Types of Hotel Bars

Lobby bar Restaurant bar Service bar Catering and banquet bar Pool bar Minibar Night clubs Sports bar

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Stewarding Department

Responsibilities of the chief steward: Cleanliness of the back of house Cleanliness of glassware, china, and cutlery Inventory of chemical stock Maintenance of dishwashing machines Pest control

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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

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Walker: Introduction to Hospitality Management, 2nd edition

Figure 6-3Organization of the Catering Department

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Walker: Introduction to Hospitality Management, 2nd edition

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

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Walker: Introduction to Hospitality Management, 2nd edition

Catering Department

Hotel’s director of sales General manager Corporate office sales department Convention & visitors bureau Competition Rollovers Cold calls

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Walker: Introduction to Hospitality Management, 2nd edition

Styles of Meetings

Theater style — Figure 6-5

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Walker: Introduction to Hospitality Management, 2nd edition

Styles of Meetings (cont.)

Classroom style — Figure 6-6

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Walker: Introduction to Hospitality Management, 2nd edition

Styles of Meetings (cont.)

Horseshoe-Style Seating — Figure 6-7

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Walker: Introduction to Hospitality Management, 2nd edition

Styles of Meetings (cont.)

Dinner style — Figure 6-8

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Catering Event Order (CEO) Also called Banquet Event Order (BEO) Contains all information pertinent to the

event that has been planned Guaranteed number

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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

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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 More low-fat/low-carb menu items