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  1. 1. Chapter 6 Food and Beverage Operations
  2. 2. After Reading and Studying This Chapter, You Should Be Able to: <ul><li>Describe the duties and responsibilities of a food and beverage director and other key department heads </li></ul><ul><li>Describe a typical food and beverage director’s day </li></ul><ul><li>State the functions and responsibilities of the food and beverage departments </li></ul><ul><li>Perform computations using key food and beverage operating ratios </li></ul>
  3. 3. Food and Beverage Division <ul><li>Kitchen </li></ul><ul><li>Catering </li></ul><ul><li>Banquet </li></ul><ul><li>Restaurants </li></ul><ul><li>Room Service </li></ul><ul><li>Minibars </li></ul><ul><li>Lounges </li></ul><ul><li>Bars </li></ul><ul><li>Stewarding </li></ul>
  4. 4. Skills for Food and Beverage Directors <ul><li>Leadership </li></ul><ul><li>Training </li></ul><ul><li>Motivation </li></ul><ul><li>Budgeting </li></ul><ul><li>Cost control </li></ul><ul><li>And much more </li></ul>
  5. 5. Kitchen Organization <ul><li>Executive Chef </li></ul><ul><ul><li>Responsible for guest satisfaction </li></ul></ul><ul><ul><li>Ensures food quality and consistency </li></ul></ul><ul><li>Sous Chef </li></ul><ul><ul><li>Second in command </li></ul></ul><ul><ul><li>Day to day operations </li></ul></ul>
  6. 6. Kitchen Organization <ul><li>Chef Tournant </li></ul><ul><ul><li>Rotates through kitchen </li></ul></ul><ul><ul><li>Relieves the chef station </li></ul></ul><ul><li>Station chef </li></ul><ul><ul><li>Responsible for different areas within the kitchen </li></ul></ul><ul><ul><li>Examples </li></ul></ul><ul><ul><ul><li>Pasty Chef, Fish Chef, and Banquet Chef </li></ul></ul></ul><ul><ul><ul><li>Roast, grill and pantry </li></ul></ul></ul>
  7. 7. Food Costs <ul><li>Typical food cost ratio is 28-32% </li></ul><ul><li>Food Cost Ratio = </li></ul><ul><ul><li>Food Cost </li></ul></ul><ul><ul><li>Food Sales </li></ul></ul>
  8. 8. Contribution Margin <ul><li>Dollar differential between the cost and the sales price of a menu item </li></ul><ul><li>Example </li></ul><ul><ul><li>Pasta Dish sells for $8.75 </li></ul></ul><ul><ul><li>Pasta Dish costs 3.75 </li></ul></ul><ul><ul><li>Contribution Margin $5.00 </li></ul></ul>
  9. 9. Hotel Restaurants <ul><li>Number and type depend on type/service of hotel </li></ul><ul><li>Typically run by Restaurant Manager </li></ul><ul><li>Must promote restaurant to hotel guests </li></ul>
  10. 10. Figure 6-1 Food and Beverage Division Organizational Chart for a Large Hotel
  11. 11. Bars <ul><li>Place to relax and socialize for both business and pleasure </li></ul><ul><li>Profit percentage for beverage is higher than food profit center </li></ul><ul><li>Efficiency based on pour/cost percentage </li></ul><ul><ul><li>16-24% pour/cost percentage </li></ul></ul><ul><li>Unlike food, beverages can be held over if not sold </li></ul>
  12. 12. Beverage Cycle <ul><li>Ordering </li></ul><ul><li>Receiving </li></ul><ul><li>Storing </li></ul><ul><li>Issuing </li></ul><ul><li>Bar Stocking </li></ul><ul><li>Serving </li></ul><ul><li>Guest Billing </li></ul>
  13. 13. Bar Management <ul><li>Bars are run by sommeliers, whose duties along with wine stewards include </li></ul><ul><ul><li>Supervising the ordering and storage of wines </li></ul></ul><ul><ul><li>Preparing of wine list </li></ul></ul><ul><ul><li>Overseeing of staff </li></ul></ul><ul><ul><li>Scheduling </li></ul></ul>
  14. 14. Bar Management <ul><li>Maintaining cost control </li></ul><ul><li>Assisting in wine selection </li></ul><ul><li>Properly serving wine </li></ul><ul><li>Knowledge of other beverages </li></ul>
  15. 15. Bar Controls <ul><li>Automatic dispensing system </li></ul><ul><li>Intoxication of customer </li></ul><ul><li>Pilferage by employees </li></ul><ul><li>Overcharging/undercharging customers </li></ul>
  16. 16. Types of Hotel Bars <ul><li>Lobby bar </li></ul><ul><li>Restaurant bar </li></ul><ul><li>Service bar </li></ul><ul><li>Catering and Banquet bar </li></ul><ul><li>Pool bar </li></ul><ul><li>Minibar </li></ul><ul><li>Night clubs </li></ul><ul><li>Sports bar </li></ul>
  17. 17. Stewarding Department <ul><li>Responsibilities of Chief Steward: </li></ul><ul><ul><li>Cleanliness of back of house </li></ul></ul><ul><ul><li>Cleanliness of glassware, china and cutlery </li></ul></ul><ul><ul><li>Inventory of chemical stock </li></ul></ul><ul><ul><li>Maintenance of dishwashing machines </li></ul></ul><ul><ul><li>Pest control </li></ul></ul>
  18. 18. Catering Department <ul><li>Catering </li></ul><ul><ul><li>Includes a variety of occasions when people may eat at varying times </li></ul></ul><ul><li>Banquets </li></ul><ul><ul><li>Refers to groups of people who eat together at one time and in one place </li></ul></ul><ul><ul><li>Terms are used interchangeably </li></ul></ul>
  19. 19. Figure 6-3 Organization of the Catering Department
  20. 20. Dotted Line Responsibilities <ul><li>Catering Director must work with </li></ul><ul><ul><li>Director of Sales </li></ul></ul><ul><ul><li>Food and Beverage Director </li></ul></ul><ul><ul><li>Executive Chef </li></ul></ul><ul><ul><li>Catering Services Manager </li></ul></ul><ul><li>Responsible for selling and servicing all catering, banquets, meetings and exhibitions </li></ul>
  21. 21. Catering Department <ul><li>Hotel’s Director of Sales </li></ul><ul><li>General Manager </li></ul><ul><li>Corporate Office Sales Department </li></ul><ul><li>Convention & Visitors Bureau </li></ul><ul><li>Competition </li></ul><ul><li>Rollovers </li></ul><ul><li>Cold calls </li></ul>
  22. 22. Styles of Meetings <ul><li>Theater Style </li></ul>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. 23. Styles of Meetings <ul><li>Classroom Style </li></ul>
  24. 24. Styles of Meetings <ul><li>Dinner Style </li></ul>
  25. 25. Catering Event Order (CEO) <ul><li>Also called Banquet Event Order (BEO) </li></ul><ul><li>Contains all information pertinent to the event that has been planned </li></ul><ul><li>Guaranteed number </li></ul>
  26. 26. Room Service/In-Room Dining <ul><li>Typically found in larger city hotels, especially airport hotels </li></ul><ul><li>Level of service and menu vary </li></ul><ul><li>Challenges </li></ul><ul><ul><li>Delivery of orders on time </li></ul></ul><ul><ul><li>Making it a profitable department </li></ul></ul><ul><ul><li>Avoiding complaints </li></ul></ul><ul><ul><li>Forecasting </li></ul></ul>
  27. 27. Trends <ul><li>Use of branded restaurants </li></ul><ul><li>Hotels opting not to offer F&B facilities </li></ul><ul><li>More casual atmosphere </li></ul><ul><li>Standardized menus </li></ul><ul><li>Sports-themed bars </li></ul><ul><li>Use of technology in guest services and overall operations </li></ul>