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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 Fundamentals of Management

  2. Management involvers using what resources exist to accomplish goals. • Resources such as… • People • Money • Time • Energy • Products • Equipment and space • Procedures and Policies • All Resources are in limited supply

  3. 7 Basic Activities of Mangement Planning Organizing Coordinating Staffing Directing Controlling Evaluation …………………Then you start over

  4. Planning • Planning is the task of creating goals and objectives • Every Manager job involves planning • Executive Managers plan Strategically • Middle Managers plan Operationally • Supervisors plan Day to Day

  5. Planning Sequence

  6. Managing the Operation • Develop your Strategic Plan – Know where you are want to go. • Start with a statement of core values • Should include client satisfaction, ethical practices, staff satisfaction, training, motivation and environmental awareness.

  7. Mission & Vision Statements From the Core Values comes the Mission Statement: “XYZ catering is committed to providing outstanding events through excellence in food and service that results in repeat clients and company growth” From the Mission Statement to the Vision Statement: “In 5 years XYZ Catering will be the leading Off Premise Catering firm in the community with a strong record of service with sincerity”

  8. Statements must be S.M.A.R.T. SPECIFIC MEASURABLE ATTAINABLE RELEVANT TIME BOUND

  9. Other Factors in Effective Planning Information Communication Flexibility Implementation Planning involves constant review and revision …..Effective planning is never static

  10. Organizing How can goals and objectives be achieved using the resources available? Only one direct supervisor for an employee. Authority to act Employee empowerment Organizational structures are always evolving and need to be constantly updated

  11. Coordinating • Assigning work, organizing people and resources to achieve company objectives • Coordinating fails without communication • Must flow in all directions • Delegation • Passing authority to lower levels • Ultimate Responsibility cannot be delegated

  12. Staffing • Recruiting and Hiring • Match employee to the position • Use Job Descriptions (also for legal reasons) • Should list required tasks for each job • Job specifications list the personal qualities to perform jobs successfully • Hiring is just the beginning of Staffing • Effective training from day 1 • Solid employee orientation • Employee handbook

  13. Directing • Effective leaders get the job done through other people. • Each person is unique and responds differently to leadership style • Directing includes • Supervising • Scheduling • Coaching and Counseling • Disciplinary actions and Termination

  14. Directing • Managers should know how to…… • Motivate • Educate • Inspire • Develop teamwork • Give orders • Use the Golden Rule – Treat your employees as you would like to be treated.

  15. Controlling Developing and implementing control systems

  16. Evaluating • Determining to what extent to which planned goals are achieved • 3 Steps • 1 Review the operations progress in achievement of overall goals • Measuring Employee Performance • Assess the effectiveness of training programs Awareness of the problem is the first step to a solution

  17. Managerial Responsibilities and Relationships • Typically in Food and Beverage, managers interact with 2 types of groups • Primary Groups • Guests • Owners • Area Directors • Managers • Employees • Secondary Groups • Suppliers • Local Community (concerns re: noise, garbage, civic, entertainment) • Government

  18. Importance of Hospitality It’s a “People” Business Smiling employees – a natural result of good leadership Managers should be good role models

  19. Next Class – • Food and Beverage Marketing • Quiz- Chapters 2 & 3 • Begin work on F&B Project • Name & Concept • Mission and Vision Statements