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Pearson education F&B
- 1. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Food and Beverage Operations
- 2. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 After Reading and Studying This topic, 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. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Food and Beverage Division • Kitchen • Catering • Banquet • Restaurants • Room Service • Minibars • Lounges • Bars • Stewarding
- 4. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Skills for Food and Beverage Directors • Leadership • Training • Motivation • Budgeting • Cost control • And much more
- 5. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Kitchen Organization • Executive Chef – Responsible for guest satisfaction – Ensures food quality and consistency • Executive Sous Chef – Second in command – Day to day operations
- 6. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 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. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Food Costs • Beginning Inventory + Purchases - Issues = Ending Inventory • Inventory Issues is the food cost • Typical food cost ratio is 28-32% • Food Cost Ratio = Food Cost Food Sales
- 8. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 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. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Labor & Beverage Costs • Labor Cost – highest single expense in the food & beverage division • $ amount of # employee hours department revenue • Beverage Cost (Pour Cost) • beverage issues beverage revenues
- 10. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Hotel Restaurants • Number and type depend on type/service of hotel • Typically run by Restaurant Manager • Must promote restaurant to hotel guests
- 11. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Figure 6-1 Food and Beverage Division Organizational Chart for a Large Hotel
- 12. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 The Bar Operations
- 13. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 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
- 14. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Beverage Cycle • Ordering • Receiving • Storing • Issuing • Bar Stocking • Serving • Guest Billing
- 15. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 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
- 16. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Bar Management • Maintaining cost control • Assisting in wine selection • Properly serving wine • Knowledge of other beverages
- 17. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Bars • Profit percentage for beverage is higher than food, profit center • Efficiency based on pour/cost percentage – 16-24% pour/cost percentage
- 18. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Bar Controls • Automatic dispensing system • Intoxication of customer • Pilferage by employees • Overcharging/undercharging customers
- 19. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Types of Hotel Bars • Lobby bar • Restaurant bar • Service bar • Catering and Banquet bar • Pool bar • Minibar • Night clubs • Sports bar
- 20. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 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
- 21. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 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
- 22. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Figure 6-3 Organization of the Catering Department
- 23. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 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
- 24. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Catering Department • Hotel’s Director of Sales • General Manager • Corporate Office Sales Department • Convention & Visitors Bureau • Competition • Rollovers • Cold calls
- 25. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 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
- 26. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Styles of Meetings • Classroom Style
- 27. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Styles of Meetings • Dinner Style
- 28. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 Catering Event Order (CEO) • Also called Banquet Event Order (BEO) • Contains all information pertinent to the event that has been planned • Guaranteed number
- 29. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 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
- 30. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458 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
- 31. Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458