Download - Food and Beverage Management 2009
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Food and Beverage Operations
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
After Reading and Studying This
Chapter, You Should Be Able to:Describe the duties and responsibilities of afood and beverage director and other keydepartment headsDescribe a typical food and beverage director’sdayState the functions and responsibilities of the
food and beverage departmentsPerform computations using key food andbeverage operating ratios
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Skills for Food and
Beverage DirectorsLeadershipTrainingMotivationBudgeting
Cost controlAnd much more
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Kitchen OrganizationExecutive Chef
Responsible for guest satisfactionEnsures food quality and consistency
Sous ChefSecond in commandDay to day operations
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Kitchen OrganizationChef TournantRotates through kitchen
Relieves the chef stationStation chefResponsible for different areas within thekitchen
ExamplesPasty Chef, Fish Chef, and Banquet ChefRoast, grill and pantry
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Food CostsTypical food cost ratio is 28-32%Food Cost Ratio =
Food CostFood Sales
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Contribution MarginDollar differential between the cost and thesales price of a menu item
ExamplePasta Dish sells for $8.75Pasta Dish costs 3.75
Contribution Margin $5.00
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Hotel RestaurantsNumber and type depend ontype/service of hotelTypically run by Restaurant ManagerMust promote restaurant to hotelguests
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Figure 6-1Food and Beverage Division Organizational Chart
for a Large Hotel
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
BarsPlace to relax and socialize for bothbusiness and pleasure
Profit percentage for beverage is higherthan food profit centerEfficiency based on pour/cost percentage
16-24% pour/cost percentage
Unlike food, beverages can be held over ifnot sold
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Beverage CycleOrderingReceiving
StoringIssuingBar Stocking
ServingGuest Billing
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Bar ManagementBars are run by sommeliers, whoseduties along with wine stewards include
Supervising the ordering and storage ofwinesPreparing of wine listOverseeing of staffScheduling
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Types of Hotel BarsLobby barRestaurant bar
Service barCatering and Banquet barPool barMinibarNight clubsSports bar
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Stewarding DepartmentResponsibilities of Chief Steward:Cleanliness of back of house
Cleanliness of glassware, china andcutleryInventory of chemical stockMaintenance of dishwashing machinesPest control
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Figure 6-3Organization of the Catering Department
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Dotted Line Responsibilities
Catering Director must work withDirector of Sales
Food and Beverage DirectorExecutive ChefCatering Services Manager
Responsible for selling and servicing allcatering, banquets, meetings andexhibitions
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Catering DepartmentHotel’s Director of SalesGeneral ManagerCorporate Office Sales DepartmentConvention & Visitors BureauCompetition
RolloversCold calls
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Styles of MeetingsTheater 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
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Styles of MeetingsClassroom Style
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Styles of MeetingsDinner Style
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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Room Service/In-RoomDining
Typically found in larger city hotels,especially airport hotels
Level of service and menu varyChallengesDelivery of orders on timeMaking it a profitable departmentAvoiding complaintsForecasting
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