Scribd
Upload
323 views27 pages

Food & Beverage Ops in Hospitality

This document provides an overview of food and beverage operations in the hospitality industry. It describes the various departments within food and beverage including kitchens, catering, banquets, restaurants, room service, and bars. It outlines the roles and responsibilities of key positions like the food and beverage director, executive chef, and sommelier. It also discusses important operational aspects such as menu pricing, food costs, and beverage controls.

Uploaded by

samarjit kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Topics covered

  • Pest Control,
  • Hotel Restaurants,
  • Guest Satisfaction,
  • Hospitality Industry,
  • Trends in Hospitality,
  • Dining Styles,
  • Bar Management,
  • Customer Feedback,
  • Types of Hotel Bars,
  • Sales Coordination
323 views27 pages

Food & Beverage Ops in Hospitality

This document provides an overview of food and beverage operations in the hospitality industry. It describes the various departments within food and beverage including kitchens, catering, banquets, restaurants, room service, and bars. It outlines the roles and responsibilities of key positions like the food and beverage director, executive chef, and sommelier. It also discusses important operational aspects such as menu pricing, food costs, and beverage controls.

Uploaded by

samarjit kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Topics covered

  • Pest Control,
  • Hotel Restaurants,
  • Guest Satisfaction,
  • Hospitality Industry,
  • Trends in Hospitality,
  • Dining Styles,
  • Bar Management,
  • Customer Feedback,
  • Types of Hotel Bars,
  • Sales Coordination

Chapter 6

Food and Beverage


Operations

Banyan Veranda at Moana Hotel Waikiki

©2006 Pearson Education, Inc.


Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
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
Food and Beverage
Division
 Kitchen
 Catering
 Banquet
 Restaurants
 Room Service
 Minibars
 Lounges
 Bars
 Stewarding La Mer at the Halekulani

©2006 Pearson Education, Inc.


Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
Skills for Food and
Beverage
Directors
 Leadership

 Training
 Motivation
 Budgeting
 Cost control
 And much more

©2006 Pearson Education, Inc.


Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
Kitchen Organization
 Executive Chef
 Responsible for guest
satisfaction
 Ensures food quality
and consistency
 Sous Chef
 Second in command
Sunday Brunch at the Turtle Bay Hotel
 Day to day operations
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
Food Costs
 Typical food
cost ratio is 28-
32%
 Food Cost Ratio
=
Food Cost
Food Sales
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
Hotel Restaurants
 Number and type
depend on
type/service of hotel
 Typically run by
Restaurant Manager
 Must promote
restaurant to hotel
guests
Food and Beverage Division Organizational
Chart for a Large Hotel
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
Beverage Cycle
 Ordering
 Receiving
 Storing
 Issuing
 Bar Stocking
 Serving
 Guest Billing
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
Bar Management
 Maintaining cost
control
 Assisting in wine
selection
 Properly serving
wine
 Knowledge of other
beverages
Bar Controls
 Automatic dispensing system
 Intoxication of customer
 Pilferage by employees
 Overcharging/undercharging customers
Types of Hotel Bars
 Lobby bar
 Restaurant bar
 Service bar
 Catering and Banquet bar
 Pool bar
 Minibar
 Night clubs
 Sports bar
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
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
Organization of the Catering
Department
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
Catering Department
 Hotel’s Director of Sales
 General Manager
 Corporate Office Sales Department
 Convention & Visitors Bureau
 Competition
 Rollovers
 Cold calls
Styles of Meetings
 Theater Style

XXXXXXXX XXXXXXXX
XXXXXXXX XXXXXXXX
XXXXXXXX XXXXXXXX
XXXXXXXX XXXXXXXX
Styles of Meetings
 Classroom Style
Styles of Meetings
 Dinner Style
Catering Event Order
(CEO)
 Also called Banquet
Event Order (BEO)
 Contains all
information pertinent
to the event that has
been planned
 Guaranteed number
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
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

You might also like