FOOD AND BEVERAGE MANAGEMENT Manajemen Perhotelan

Managing Food & Beverage Operations in a Hotel Food Service outlets include: Restaurants Lounges Banquet and catering Room service

Managing Food & Beverage Operations in a Hotel Sebuah hotel besar harus memastikan bahwa unit F & B di hotel yang sama tidak bersaing secara langsung satu sama lain. Unit harus beragam untuk memberi segmen pasar yang berbeda pilihan. Layanan F & B harus diperlakukan sebagai generator pendapatan penting bagi hotel. Namun, beberapa hotel mungkin memutuskan untuk tidak memiliki operasi F & B tapi menyewakan ruang ke luar

Food service personnel An executive chef is responsible for management related to the food production activities. In a large hotel, he may actually perform little in the line of food production. In a small restaurant, he may be part owner and performs most of the food related function. Other position in the kitchen: Sous chef (second Chef) Pastry chef Banquet chef Assistant chef

Dining Room personnel Depending on the complexity, the positions may be: Maitre d (host / hostess) the person in a restaurant who oversees the waitpersons and busboys, and who typically handles reservations Greets and supervises waitering staff Captains Servers (waiter / waitress) Cashiers Bartenders Cocktail servers

Similarities: Hotel & Restaurant Foodservices Planning issues Plan by focus on menu Menu impacts operational factors Menu focus on guests’ wants, needs & preferences layout / equipment labor for production, service & clean-up F&B products for purchase Financial concerns All foodservice operations must assess financial status Operating budget income statement / balance sheet / cash flow statement Emphasis on consumers Cost control procedures Marketing concerns Repeat business important to financial success Necessity for standard operating procedures Purchasing / receiving / storing / issuing / pre-preparation / preparation / serving / service Stress that basic principles for planning, for managing financial resources, for implementing marketing efforts, and for controlling costs are similar in all hospitality segments. Review terms, “commercial foodservice operations” and “institutional foodservice operations” and their target audiences, when discussing “emphasis on consumers.”

Standard Operating Procedures: Cycle of F&B Product Control Step 1: Purchasing Step 2: Receiving Step 3: Storing Step 4: Issuing Step 5: Pre-Preparation Step 6: Preparation Step 7: Serving Step 8: Service

Cycle of F&B Product Control (continued…) Step 1: Purchasing Develop purchase specification Supplier selection Purchasing correct quantities No collusion between property and supplier Evaluation of purchasing process Development of receiving procedures Completion of necessary receiving reports (e.g., addressing financial and security concerns) Step 2: Receiving Effective use of perpetual & physical inventory systems Control of product quality Securing products from theft Location of products within storage areas Step 3: Storing Purchasing: describe the purposes of documenting purchase specifications: they provide detailed descriptions of desirable quality, size and weight for a particular item. In addition, the standardized purchase specification format includes usage of product, product test procedures and special instructions and requirements. Receiving: Provide examples of financial and security concerns in receiving Storing: For a perpetual inventory system, keep a running balance of the quantity of stored products by recording all newly purchased items as they enter storage areas and all quantities issued from storage to production areas; in a physical inventory system, physically count stored products periodically. Product rotation concerns Matching issues (issue & usage) Purchasing as inventory is depleted Step 4: Issuing

Cycle of F&B Product Control (continued…) Step 5: Pre-Preparation Mise-en-place Minimizing food waste / maximizing nutrient retention Use of standardized recipes Use of portion control Requirements for food and employee safety Step 6: Preparation Timing of incoming F&B orders Portion control Revenue management concerns Step 7: Serving Pre-Preparation: Mise-en-place means “everything in its place” and “getting ready for service.” Define serving and service (serving is the process moving products from products personnel to service personnel; service is the process moving products from service personnel to the guests). Revenue control concerns Serving alcoholic beverage responsibly Sanitation and cleanliness F&B server productivity Step 8: Service

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