1. Chapter 6 Food and Beverage Operations

2. 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

3. Food and Beverage Division
Kitchen
Catering
Banquet
Restaurants
Room Service
Minibars
Lounges
Bars
Stewarding

4. Skills for Food and Beverage Directors
Leadership
Training
Motivation
Budgeting
Cost control
And much more

5. Kitchen Organization Executive Chef Sous Chef
Responsible for guest satisfaction
Ensures food quality and consistency
Sous Chef
Second in command
Day to day operations

6. Kitchen Organization Chef Tournant Station chef
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

7. Food Costs Typical food cost ratio is 28-32% Food Cost Ratio =
Food Sales

8. Contribution Margin
Dollar differential between the cost and the sales price of a menu item
Example
Pasta Dish sells for $8.75
Pasta Dish costs
Contribution Margin $5.00

9. Hotel Restaurants Number and type depend on type/service of hotel
Typically run by Restaurant Manager
Must promote restaurant to hotel guests

10. Figure 6-1 Food and Beverage Division Organizational Chart for a Large Hotel

11. 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

12. Beverage Cycle Ordering Receiving Storing Issuing Bar Stocking Serving
Guest Billing

13. 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

14. Bar Management Maintaining cost control Assisting in wine selection
Properly serving wine
Knowledge of other beverages

15. Bar Controls Automatic dispensing system Intoxication of customer
Pilferage by employees
Overcharging/undercharging customers

16. Types of Hotel Bars Lobby bar Restaurant bar Service bar
Catering and Banquet bar
Pool bar
Minibar
Night clubs
Sports bar

17. 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

18. Catering Department Catering Banquets
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

19. Figure 6-3 Organization of the Catering Department

20. 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

21. Catering Department Hotel’s Director of Sales General Manager
Corporate Office Sales Department
Convention & Visitors Bureau
Competition
Rollovers
Cold calls

22. Styles of Meetings
Theater Style
X X X X X X X X X X X X X X X X

23. Styles of Meetings
Classroom Style

24. Styles of Meetings
Dinner Style

25. Catering Event Order (CEO)
Also called Banquet Event Order (BEO)
Contains all information pertinent to the event that has been planned
Guaranteed number

26. 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

27. 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