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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