• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
The challenge of f&b operations [compatibility mode]
 

The challenge of f&b operations [compatibility mode]

on

  • 6,585 views

 

Statistics

Views

Total Views
6,585
Views on SlideShare
6,584
Embed Views
1

Actions

Likes
1
Downloads
218
Comments
0

1 Embed 1

https://twitter.com 1

Accessibility

Categories

Upload Details

Uploaded via as Adobe PDF

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    The challenge of f&b operations [compatibility mode] The challenge of f&b operations [compatibility mode] Presentation Transcript

    • Introduction to Food and Beverage Control The Challenge of Food and Beverage OperationsThursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 1 /44
    • Scope• The Umbrella Industry.• The Hospitality segment.• Overview of the Hotel Organization.• Commercial and Non commercial Food services.• Overview of Food Service Management.• Common Problems.• Managing a Multi unit Restaurant. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 2 /44
    • Learning Objectives• Identifying components of the Tourism industry.• Discussing the organization of the hotel.• Discussing similarities and differences in commercial and non commercial food service operations.• How to combat labor shortages.• Explain the role of technology in F&B Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 3 /44
    • The Umbrella IndustryThursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 4 /44
    • The Umbrella Industry• The Tourism industry covers in its components 5 segments.• Lodging Operations.• Food and Beverage Operations.• Transportations services.• Retail Stores.• Destination activities. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 5 /44
    • The Hospitality Segment• Hotels.• Motels.• Condo-hotels.• Casinos.• Food and Beverage operations• Other facilities budget and Hostels. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 6 /44
    • The Food and Beverage Segment1. Commercial Food Service operations.2. Non Commercial of Institutional food service operation. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 7 /44
    • Overview of the hotel organization• Rooms division• Human Resource division• Accounting• Engineering and Maintenance.• Security.• Sales and Marketing.• Food and Beverage. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 8 /44
    • The Food and Beverage Department• Coffee shops• Dining rooms.• Room service.• Hospitality Suite Service.• Lounge, bars.• Deli shops and Employee cafeterias.• Snack and refreshments centers. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 10 /44
    • The Food and Beverage Department• The Food and Beverage Department is capable of generating an average of 27 to 50% of the total revenue of the establishment.• The economic success and failure of many hotels is directly tied to the ability of the food and beverage department to effectively plan and control its operations and provide food service that will attract hotel guests. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 11 /44
    • Production facilities• Older lodging facilities were often built with separate food production facilities for each service outlet.• The so called central kitchen was distant from most service areas.• Many newer facilities have centralized commissary-style kitchens.• The central kitchen design has been the best. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 12 /44
    • Operation Challenges• Largely affecting the F&B operations in lodging facilities as compared with Free standing ones:• Free standing is meant for profitability out of Food Production and service whilst F&B ops in lodging properties are located in areas where the revenue comes from room rental. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 13 /44
    • Operation Challenges• Hotel F&B operates at convenient times for guests against standalone which has fixed hours.• Service must be provided even on low occupancy in many hotels the manager cannot close the outlet even if the response is lean.• Many hotels have to manage with room service department being just value added with a negative bottom line. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 14 /44
    • Operation Challenges• Hotel food service operations seldom offer dining benefits to employees as direct costs are not associated with employee benefits.• The multiple food outlets make operating costs complicated to differentiate however they are lowered where as Free standing restaurants don’t enjoy that privilege. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 15 /44
    • Operation Challenges• Free standing restaurants are visible to guests whilst its difficult to see the hotel outlet.• It easier to manage of a restaurant owned by the hotel in contrast to a free standing restaurant. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 16 /44
    • Segregating revenue and Support Centers• Separating revenue and support centers by levels of profitability assures the following:• Allows finer cost accounting of the centers.• Allows concentration on support centers so that they do not become completely loss making. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 17 /44
    • Management team and Org
    • Commercial and Non Commercial Food Services• Important similarities:1. Quality awareness.2. Service delivery.3. Labor intensity.4. Careful financial management.5. Use of automation. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 19 /44
    • Commercial and Non Commercial Food Services• Important differences:…11. Commercial food services use Management and Profits in vocabulary.2. Non Commercial operations use Administration and Operational Surplus.3. Collection of revenue by direct transaction and collection of revenue by billing.4. Hotel guests charge bills to room Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 20 /44
    • Commercial and Non Commercial Food Services• Important differences:…2• An accounts receivable system is quite large and operationally complex especially with debt collection.• Bill allocation under account heads in Hospital catering could be a bit complicated. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 21 /44
    • The Operating Control cycle• Menu Planning.• Purchasing.• Receiving.• Storing.• Issuing.• Production(Preparing, Cooking and holding)• Serving(Production to Service)• Service(Service personnel to Guest) Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 22 /44
    • The Management System…1• Management Programs.• Establish Procedures.• All training directed towards managing available resources.• Management componentsa. Planningb. Organizingc. Coordinating Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 23 /44
    • The Management System…2d. Staffing.e. Directing.f. Controlling.g. Evaluating. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 24 /44
    • Planning• Creates goals/objectives and action plans to achieve them.• It should be cultural at all levels of the management.• The top management should insist all levels of the lower management to build viable strategies.• Creating of long term and short term goals and planning should be time bound. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 25 /44
    • Making Planning effective1. Information access and receiving:2. Communication:3. Flexibility:4. Implementation: Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 26 /44
    • Organization• Assembling resources in order.• Establishes flow of authority and communication.• One line supervision.• Using experienced supervisor knowing the complexity of work.• Using the philosophy of empowerment.• Update organization charts regularly. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 27 /44
    • Coordinating• The managements task of assigning work and organizing people and resources to achieve objective.• Coordination depends on communication.• Delegation and its importance.• The overall responsibility still remains with the head of the department even if he/she has passed down the delegation of authority. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 28 /44
    • Staffing• Recruiting• Hiring.• Screening by the Human resource department.• Selection, tests, reference checks.• Jobs must be defined in terms of tasks performed.• Job Specifications and hiring strategies. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 29 /44
    • Directing…1• Usually is the managers major job.• Getting work done from subordinates.• Which includes Supervising, Scheduling and disciplining employees.• Motivation, gaining confidence, gain cooperation.• Disciplining employees should be done when necessary with no remorse. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 30 /44
    • Concerns in directing staff..2• Complexity of the Human mind.• Understanding, expectations, Wants and needs.• Relating to employee minds.• Recognizing quantum of job during scheduling.• Coaching and counseling staff after disciplinary action. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 31 /44
    • Concerns in directing staff…3• Management meetings when infrequency in staff behavior is seen.• Combating unionized behavior in India and corrective action. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 32 /44
    • Controlling…1• Most organization lose of because of lack of control.• Control is usually implemented by using control systems and SOP’s.• Further control procedures are implemented.• Controls begin with establishing budget and budget forms.• Practices are usually discussed before. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 33 /44
    • Controlling…2• Control warrants for corrective action and using the principles of Actual results v/s budgeted results this can be achieved.• Thus the budget levels are brought down to daily management information systems to avoid delayed action.• Controls should be worth more then they cost. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 34 /44
    • Evaluating1. Involves reviewing the operations progress towards achieving overall organizational goals.2. Measuring employee performance.3. Assessing effectiveness of training programs. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 35 /44
    • Integration of all processes1. Help develop the next years budget.2. Deal with problems caused by improper delegation.3. Work and gain experience in another department or help in other events.4. Revise job specifications.5. Carry out routine supervisory activities.6. Conduct employee performance. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 36 /44
    • Combating labor shortage1. This is global problem except for some developing countries.2. To address such problems the management has to use the following strategies:a. Increase productivity.b. Reduce turnover.c. Offer competitive salaries and benefits.d. Revise hiring procedures and accommodate non traditional workers. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 37 /44
    • Other methods of managing labor shortage• Cross training.• Self Improvement.• Courses, seminars, Standardization and procedure control.• Most restaurant companies have set standards in their manuals.• High energy managers provide motivational support to employee and accept challenges. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 38 /44
    • Assignment on Multi Unit Restaurant Companies• Doctor’s associates Inc.• Darden restaurants, Inc.• Mc Donalds,• Burger King.• Chili’s.• Damons. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 39 /44
    • The feature of functioning of the Multi-Unit operations• Brand recognition.• Consolidated method of advertizing nationwide.• Benefits arising from centralization in Purchasing, Premise design, Centralization of menu planning, Purchase specification development.• Loans for acquisition. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 40 /44
    • The feature of functioning of the Multi-Unit operations• Potentially easier recruitment because of a centralized HR.• Availability of specialized technical assistance from experts like risk management, law, construction.• Other technical support from culinary, marketing operating control. Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 41 /44
    • Questions CommentsThursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 43 /44
    • Reference• Food & Beverage Controls – Jack D. Ninemeier (American Hotel & Lodging Association) Thursday, January 17, 2013 BAC: 4131 Food and Beverage Management-1 Cost Control Slide 44 /44