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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 Chapter two : Structure of Food and Beverage Organizations

  2. Organizations are created to achieve objectives • Prime Objectives • Maximize Profits • Minimize expenses • Secondary Objectives • Food and Beverage Quality • Human Resource Development • Societal Objectives (Green, Employee Friendly, etc.) Primary Objectives can vary based on the type of organization

  3. Labor • The Food and Beverage Industry is termed “Labor Intensive” • Technology has a place, but people prefer the human touch • Food Service Employees fall into 3 general categories: • Managers • Supervisors • Production/Service personnel

  4. Management • Three Levels of Managers • Executive Level (Top) Management • Middle Level Management • Supervisors • In Large Organizations, Staff Personnel provide expertise in Human Resources, Finance, Sales, etc.

  5. Management Roles • Executive Managers (Highest Level) • Long Term plans and goals. • Focus on external business environment • Watch competition, economy for opportunity and threats • Middle Managers • Key Communicators • Manage work of supervisors • More interaction with staff • Supervisors (linking pins!) • Use Technical skills • Generally just removed from staff.

  6. Line vs. Staff Management • Staff Managers and their departments do not have a direct impact on bringing in revenue to an operation. • More Technical Specialists • Human Resources • Controller • Purchasing Agent • Other • Attorneys • Real Estate • Dietitians • Nutritionists • Facilities

  7. Production Personnel • “Back of the House” or “Heart of the House” • Typically are food production and sanitation. • Little contact with guests • As volumes increase, positions become more specialized

  8. Production Personnel • Executive Chef • Assistant (Sous) Chef • Cooks / Cook’s assistant • Bakers (Pastry Chefs) • Pantry (Garde Manger) • Chief Stewards • Storeroom and Receiving

  9. Front of House • Dining Room (Restaurant Managers) • Hosts/ Receptionists • Food and Beverage Servers • Bus persons • Bartenders • Other • Valet • Cashiers • Runners

  10. Organizational Charts Simple Structure

  11. Organizational ChartHotel

  12. Independent Restaurant(Flat Organization)

  13. Corporate Structures

  14. Country Clubs

  15. Hospital Food Service

  16. Key Terms • Chief Steward • Job description • Labor intensive • Line manager • Staff personnel • Organization chart • Public bar • Service bar • Controller

  17. Career Paths • Get experience • Make contacts • Show your interest • There are no established or industry required career routes. • Depends on • 1. What you want to do • 2. Where you are now • 3. Evolving Opportunities • 4. Skills, abilities, attitudes and interest. Interpersonal Skills are key

  18. The Future of Food and Beverage • Forecasted to grow • More “hip” than before – some negative perceptions in the past • Pay and benefits more comparable than in the past • You are the manager of a business that may just happen to be a restaurant

  19. Next Section • Chapter 3 – Fundamentals of Management