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FOOD AND BEVERAGE MANAGEMENT

FOOD AND BEVERAGE MANAGEMENT

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FOOD AND BEVERAGE MANAGEMENT

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  1. FOOD AND BEVERAGE MANAGEMENT “THE FOOD SERVICE INDUSTRY”

  2. Learning Objectives: 1- Identifying segments of the food service industry and its products 2 - Identifying and discussing three levels of Management, Production and Service Personnel of a Food and Beverage Operation

  3. The Food Service Industry tends to be separated into two sets of sectors: A) Profit Oriented Sectors - Commercial Operations-Main objective is to maximize their profit levelB) The Cost Prevision Sector - Institutional Operations-Main objective is to minimize their cost level LO1

  4. A) Profit Oriented Sectors - Independents (Single Unit) -Chain Restaurants (Multi-Unit) - Franchises *Franchisee *Franchisor B) The Cost Prevision Sector - Management Companies LO1

  5. Products of Food Service Industry Products have two dimensions: • Features The physical characteristics of the product • Benefits The satisfaction of the customer LO1

  6. The food service industry’s products may be defined as the set of satisfactions or dissatisfactions which customer receives from a food service experience LO1

  7. The satisfaction may be:- Physiological needs- Economical needs- Social needs- Psychological needs- Convenience needs LO1

  8. Whatis management ? • Using what you’ve got -resources-to do what you want to do -attain organisational objectives Resources • People • Money • Time • Energy • Product • Equipment LO2

  9. People in Food Service A) Managers —Top Managers — Middle Managers —Supervisors OR • Line Managers • Staff Managers LO2

  10. B) Production Personnel • Chefs • Cooks • Assistant cooks • Pantry Service Assistants • Stewards • Storeroom and Receiving Employees • Bakers LO2

  11. C) Service Personnel • Dining Room Managers • Host/Captains/Maitre d’s • Food Servers • Buspersons • Bartenders • Service Bartender • Beverage Servers • Cashiers LO2

  12. Organization Chart for a Restaurant MEHMET EMEK LO2