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Chisom Obianozie
Chisom Obianozie

This document discusses food and beverage operations in hotels. It describes the organizational structure and responsibilities of key departments like kitchens, restaurants, bars, catering, and stewarding. It also covers topics like food and beverage cost controls, types of hotel bars and restaurants, and trends in the industry.

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Chapter 6 Food and Beverage Operations
After Reading and Studying This Chapter, You Should Be Able to: ,[object Object],[object Object],[object Object],[object Object]
Food and Beverage Division ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Skills for Food and Beverage Directors ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Kitchen Organization ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Kitchen Organization ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Food Costs ,[object Object],[object Object],[object Object],[object Object]
Contribution Margin ,[object Object],[object Object],[object Object],[object Object],[object Object]
Hotel Restaurants ,[object Object],[object Object],[object Object]
Figure 6-1 Food and Beverage Division Organizational Chart for a Large Hotel
Bars ,[object Object],[object Object],[object Object],[object Object],[object Object]
Beverage Cycle ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Bar Management ,[object Object],[object Object],[object Object],[object Object],[object Object]
Bar Management ,[object Object],[object Object],[object Object],[object Object]
Bar Controls ,[object Object],[object Object],[object Object],[object Object]
Types of Hotel Bars ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Stewarding Department ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Catering Department ,[object Object],[object Object],[object Object],[object Object],[object Object]
Figure 6-3 Organization of the Catering Department
Dotted Line Responsibilities ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Catering Department ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Styles of Meetings ,[object Object],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
Styles of Meetings ,[object Object]
Styles of Meetings ,[object Object]
Catering Event Order (CEO) ,[object Object],[object Object],[object Object]
Room Service/In-Room Dining ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Trends ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

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