Transcript Chapter 6 Food and Beverage Division

Chapter 6
Food and Beverage
Operations
Banyan Veranda at Moana Hotel Waikiki
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
After Reading and Studying This
Chapter, You Should Be Able to:
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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
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Kitchen
Catering
Banquet
Restaurants
Room Service
Minibars
Lounges
Bars
Stewarding
Introduction to Hospitality, Fourth Edition
John Walker
La Mer at the Halekulani
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Skills for Food and
Beverage Directors
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Leadership
Training
Motivation
Budgeting
Cost control
And much more
Introduction to Hospitality, Fourth Edition
John Walker
©2006 Pearson Education, Inc.
Pearson Prentice Hall
Upper Saddle River, NJ 07458
Kitchen Organization
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Executive Chef
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Responsible for guest
satisfaction
Ensures food quality
and consistency
Sous Chef
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Second in command
Day to day operations
Sunday Brunch at the Turtle Bay Hotel
Kitchen Organization
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Chef Tournant
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Rotates through kitchen
Relieves the chef station
Station chef
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Responsible for different
areas within the kitchen
Examples
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Pasty Chef, Fish Chef, and
Banquet Chef
Roast, grill and pantry
Food Costs
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Typical food
cost ratio is 2832%
Food Cost Ratio
=
Food Cost
Food Sales
Contribution Margin
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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
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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
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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
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16-24% pour/cost percentage
Unlike food, beverages can
be held over if not sold
Beverage Cycle
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Ordering
Receiving
Storing
Issuing
Bar Stocking
Serving
Guest Billing
Bar Management
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Bars are run by sommeliers,
whose duties along with wine
stewards include
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Supervising the ordering and
storage of wines
Preparing of wine list
Overseeing of staff
Scheduling
Bar Management
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Maintaining cost
control
Assisting in wine
selection
Properly serving wine
Knowledge of other
beverages
Bar Controls
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Automatic dispensing system
Intoxication of customer
Pilferage by employees
Overcharging/undercharging customers
Types of Hotel Bars
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Lobby bar
Restaurant bar
Service bar
Catering and Banquet bar
Pool bar
Minibar
Night clubs
Sports bar
Stewarding Department
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Responsibilities of Chief
Steward:
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Cleanliness of back of
house
Cleanliness of glassware,
china and cutlery
Inventory of chemical
stock
Maintenance of
dishwashing machines
Pest control
Catering Department
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Catering
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Includes a variety of occasions when
people may eat at varying times
Banquets
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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
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Catering Director must work with
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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
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Hotel’s Director of Sales
General Manager
Corporate Office Sales Department
Convention & Visitors Bureau
Competition
Rollovers
Cold calls
Styles of Meetings
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Theater Style
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Styles of Meetings
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Classroom Style
Styles of Meetings
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Dinner Style
Catering Event Order
(CEO)
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Also called Banquet
Event Order (BEO)
Contains all
information pertinent
to the event that has
been planned
Guaranteed number
Room Service/In-Room Dining
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Typically found in larger city
hotels, especially airport
hotels
Level of service and menu
vary
Challenges
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Delivery of orders on time
Making it a profitable
department
Avoiding complaints
Forecasting
Trends
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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