1 / 27

Chapter 6 Food and Beverage Operations

Chapter 6 Food and Beverage Operations. Banyan Veranda at Moana Hotel Waikiki. 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

levia
Télécharger la présentation

Chapter 6 Food and Beverage Operations

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 6Food and Beverage Operations Banyan Veranda at Moana Hotel Waikiki

  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 La Mer at the Halekulani

  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 Sunday Brunch at the Turtle Bay Hotel

  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 Seafood Dish sells for $18.75 Seafood Dish costs $6.75 Contribution Margin $12.00

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

  10. 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. 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-MS Surface Outrigger Waikiki Branded Restaurants

More Related