Tapmaster Hoboken LLC is explaining the functions and responsibilities of the food and beverage departments. Tapmaster Hoboken LLC is a respected restaurant firm in Hoboken, New Jersey.

1. The functions and responsibilities of the
food and beverage departments
Tapmaster Hoboken llc

2. After Reading and Studying This
Chapter, 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. Food and Beverage Division
• Kitchen
• Catering
• Banquet
• Restaurants
• Room Service
• Minibars
• Lounges
• Bars
• Stewarding

4. Skills for Food and Beverage
Directors
• Leadership
• Training
• Motivation
• Budgeting
• Cost control
• And much more

5. Kitchen Organization
• Executive Chef
– Responsible for guest satisfaction
– Ensures food quality and consistency
• Sous Chef
– Second in command
– Day to day operations

6. 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. Food Costs
• Typical food cost ratio is 28-32%
• Food Cost Ratio =
Food Cost
Food Sales

8. 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. Hotel Restaurants
• Number and type depend on type/service
of hotel
• Typically run by Restaurant Manager
• Must promote restaurant to hotel guests

10. Figure 6-1
Food and Beverage Division Organizational Chart for
a Large Hotel

11. 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

12. Beverage Cycle
• Ordering
• Receiving
• Storing
• Issuing
• Bar Stocking
• Serving
• Guest Billing

13. 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

14. Bar Management
• Maintaining cost control
• Assisting in wine selection
• Properly serving wine
• Knowledge of other beverages

15. Bar Controls
• Automatic dispensing system
• Intoxication of customer
• Pilferage by employees
• Overcharging/undercharging customers

16. Types of Hotel Bars
• Lobby bar
• Restaurant bar
• Service bar
• Catering and Banquet bar
• Pool bar
• Minibar
• Night clubs
• Sports bar

17. 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

18. 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

19. Figure 6-3
Organization of the Catering Department

20. 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

21. Catering Department
• Hotel’s Director of Sales
• General Manager
• Corporate Office Sales Department
• Convention & Visitors Bureau
• Competition
• Rollovers
• Cold calls

22. 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

23. Styles of Meetings
• Classroom Style

24. Styles of Meetings
• Dinner Style

25. Catering Event Order
(CEO)
• Also called Banquet Event Order (BEO)
• Contains all information pertinent to the
event that has been planned
• Guaranteed number

26. 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

27. 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

28. Thank You