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  • 1. Chapter 6 Food and Beverage Operations
  • 2. 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
  • 3. Food and Beverage Division
    • Kitchen
    • Catering
    • Banquet
    • Restaurants
    • Room Service
    • Minibars
    • Lounges
    • Bars
    • Stewarding
  • 4. Skills for Food and Beverage Directors
    • Leadership
    • Training
    • Motivation
    • Budgeting
    • Cost control
    • And much more
  • 5. Kitchen Organization
    • Executive Chef
      • Responsible for guest satisfaction
      • Ensures food quality and consistency
    • Sous Chef
      • Second in command
      • Day to day operations
  • 6. Kitchen Organization
    • 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
  • 7. Food Costs
    • Typical food cost ratio is 28-32%
    • Food Cost Ratio =
      • Food Cost
      • Food Sales
  • 8. Contribution Margin
    • 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
  • 9. Hotel Restaurants
    • Number and type depend on type/service of hotel
    • Typically run by Restaurant Manager
    • Must promote restaurant to hotel guests
  • 10. Figure 6-1 Food and Beverage Division Organizational Chart for a Large Hotel
  • 11. 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
  • 12. Beverage Cycle
    • Ordering
    • Receiving
    • Storing
    • Issuing
    • Bar Stocking
    • Serving
    • Guest Billing
  • 13. Bar Management
    • 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
  • 14. Bar Management
    • Maintaining cost control
    • Assisting in wine selection
    • Properly serving wine
    • Knowledge of other beverages
  • 15. Bar Controls
    • Automatic dispensing system
    • Intoxication of customer
    • Pilferage by employees
    • Overcharging/undercharging customers
  • 16. Types of Hotel Bars
    • Lobby bar
    • Restaurant bar
    • Service bar
    • Catering and Banquet bar
    • Pool bar
    • Minibar
    • Night clubs
    • Sports bar
  • 17. Stewarding Department
    • 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
  • 18. 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
  • 19. Figure 6-3 Organization of the Catering Department
  • 20. 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
  • 21. Catering Department
    • Hotel’s Director of Sales
    • General Manager
    • Corporate Office Sales Department
    • Convention & Visitors Bureau
    • Competition
    • Rollovers
    • Cold calls
  • 22. Styles of Meetings
    • 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
  • 23. Styles of Meetings
    • Classroom Style
  • 24. Styles of Meetings
    • Dinner Style
  • 25. Catering Event Order (CEO)
    • Also called Banquet Event Order (BEO)
    • Contains all information pertinent to the event that has been planned
    • Guaranteed number
  • 26. 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
  • 27. 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