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Organisation of food and bevarage department

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HEIRACHY OF FOOD & BEVERAGEN DEPARTMENT

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Organisation of food and bevarage department

  1. 1. ORGANISATION OF FOOD AND BEVERAGE DEPARTMENT OF HOTEL
  2. 2. NSS ENRICHING KNOWLEDGE FOR THE TOURISM AND HOSPITALITY STUDIES CURRICULUM SERIES (10): COMPULSORY PART II – INTRODUCTION TO HOSPITALITY - FOOD AND BEVERAGE SECTOR (NEW)
  3. 3. OBJECTIVES Introduction to the food and beverage sector  Sectors of the foodservice industry  Food and beverage operations  Classifications of food service establishments  Types of food and beverage services
  4. 4. F & B INDUSTRY It is usually defined by the output of products. But it doesn’t include the manufacturing of food & drink and its retailing. The basic function: serve food & drink to people and to satisfy their various types of needs. The main aim is to achieve Customer Satisfaction. The needs that customer might be seeking to satisfy are: Physiological: the need of special food items Economic: the need for good value for the price paid Social: a friendly atmosphere Psychological: the need for enhancement of self esteem‐ 
  5. 5. CHARACTERISTICS OF THE F & B OPERATIONS: Following are the main characteristics: A vital part of everyday life Major contributor to the Hong Kong economy Highly fragmented & complex Creates employment Encourages entrepreneurship Promotes diversity through many different food concepts & cuisines Innovative Consumer led High competition Fulfils basic needs
  6. 6. THE FOODSERVICE OPERATION/CYCLE The foodservice cycle can be used as a basis to analyze how different foodservice operations work.
  7. 7. PERFORMANCE MEASURE IN FOODSERVICE OPERATION Performance measure variables • Seat turnover • Customer spend/ average check • Revenue per member of staff • Productivity index • Ratio of food and beverage sales to total sales • Sales/ profit per seat • Sales analysis • Departmental profit • Stock turnover • Complaint levels • Level of repeat business
  8. 8. SECTORS OF THE FOODSERVICE INDUSTRY
  9. 9. CLASSIFICATION OF F & B INDUSTRY Extremely diverse & fragmented that the size & scope of the industry creates a challenge when attempting to organize & classify it. Classification approaches & options: • Commercial (market oriented) & non-commercial (cost oriented) • Customer type: general market or restricted market • Ownership • Primary function or secondary function • Star rating or quality • Type of cuisine • Service method • Theme • Location • Commercial (market oriented) & non-commercial (cost oriented) • Customer type: general market or restricted market • Ownership • Primary function or secondary function • Star rating or quality • Type of cuisine • Service method • Theme • Location
  10. 10. CLASSIFICATION OF FOOD AND BEVERAGE OPERATIONS
  11. 11. COMMERCIAL (MARKET ORIENTED) & NON-COMMERCIAL (COST ORIENTED) 1. Market oriented business characteristics: High % in fixed cost, for example rent, management salaries, depreciation of buildings and equipment Reliance on sales rather than decreases in costs An unstable market demand for the product Flexible pricing policy 2. Cost oriented business characteristics: Lower % of fixed costs, but a higher percentage of variable costs such as F & B costs Reliance on decreases in cost rather than increases in sales A relatively stable market demand for the product Fixed pricing policy
  12. 12. Customer type
  13. 13. OWNERSHIP OF F & B OPERATIONS Management options
  14. 14. Self-operated • The owner or organization manages the operation themselves. It could be a small, large or a franchised situation. Franchise agreement • ‘ With a franchise, the franchisee (the owner of the facility) pays fees to the franchisor (or franchise company) in exchange for the right to use the name, building design, and business methods of the franchisor. Furthermore, the franchisee must agree to maintain the franchisor’s business & quality standards’.
  15. 15. Management contracting • When an owner or operator of an establishment employs or contracts specialized hospitality or food & beverage service company to manage the whole or part of the operation. This could be either in a hotel or in a non-commercial institution, for example a university. Outsourcing • Increasingly, hotels are realizing that hotel-run restaurants are in some cases unprofitable due to many residents opting to dine at known branded outlets. • Therefore, a new & emerging trend is where the hotel forms a partnership with a restaurant/coffee chain/bar brand that would operate from a designated area within the hotel.
  16. 16. PARTIAL LIST OF RESTAURANTS IN HONG KONGCompany Name Type of Food No. of Outlets Maxims Chinese Restaurants/Chinese fast food/ Lunch Boxes 376 McDonalds Fast Food 232 + 77 McCafe Café de Coral Chinese fast food/ Lunch Boxes 151 Fairwood Chinese fast food/ Lunch Boxes 107 KFC Fast Food 62 Burger King Fast Food 15 Starbucks Coffee & Snacks 115 Pacific Coffee Coffee & Snacks 110 Outback Steakhouse American style dining 7 Deli France Fast Food sandwiches 34 Oliver’s Super Sandwich Fast Food Sandwiches/ Salads 18 Pret a Manger Fast Food Sandwiches/ Salads 12 California Pizza Kitchen American style pizza 4 TGI’s Fridays American style dining 1 Dan Ryan’s American style dining 3
  17. 17. F & B IN ACCOMMODATION 5-star hotels Coffee shop, Fine dining restaurant, Specialty restaurant, Bar, Coffee lounge, Banqueting, Outside catering, 24hrs full room service menu, Executive lounge, In room guest amenities, Mini bar, Pool café, Employee dining 4-star hotels Coffee shop, Specialty restaurant, Bar & lounge, Guest amenities, Conference & banqueting, Mini bar, Employee dining Budget hotels Breakfast buffet, Bar, Vending machines, Employee dining Bed & breakfast Breakfast, limited set menu available at set times on request Hostel Snack bar, Vending
  18. 18. DEFINITION OF MEAL EXPERIENCE The meal experience may be defined as series of events both tangible and intangible that a customer experiences when eating out.  Tangible- which can be feel by touching, seeing like restaurant tables, chairs etc.  Intangible- which can be only sensed/felt like restaurant atmosphere etc. It is difficult to define exactly where a meal / drink experience actually starts and ends, although it is usually assumed that the main part of the experience begins when a customer enters a restaurant and ends when he leaves the restaurant.
  19. 19. FOOD AND BEVERAGE DIVISION
  20. 20. THANK YOU

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