Chapter 5: Food & Beverage Operations

Slides:



Advertisements
Similar presentations
20 CHAPTERCHAPTER CHAPTERCHAPTER ©2004 Pearson Education, Inc. Upper Saddle River, New Jersey Introduction to Hospitality Management, First Edition.
Advertisements

Chapter 8 Restaurant Operations
FOOD AND BEVERAGE MANAGEMENT Interactions, Ratios and Contract Services Entrepreneurship- BIS 301.
Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Chapter 9 Managed.
ROOM SERVICE.
Food and Beverage Services. The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation.
Hotel and Lodging Operations
Copyright 2008 Delmar Learning.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey Introduction to Hospitality Management, First Edition John Walker CHAPTERCHAPTER CHAPTERCHAPTER.
Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Restaurant Managers.
Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Effective Interdepartmental Communications.
Chapter 6 Food and Beverage Operations
© 2006, Educational Institute Chapter 14 Food and Beverage Service Convention Management and Service Seventh Edition (478CSB)
INTRODUCTION TO HOSPITALITY Second Edition by John Walker ©1999 Prentice Hall, Inc. Simon & Schuster/A Viacom Company Upper Saddle River, New Jersey
7 Hotel Food and Services. 7 Hotel Food and Services.
Food and Beverage Operations
Food and Beverage Operations
Food and Beverage Service
Chapter 8: Managed Services
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Food and Beverage.
Chapter 13: Special Events
6 Front- and Back-of-the-House. 6 Front- and Back-of-the-House.
Chapter 5 Rooms Division Operations
Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Chapter 17 Accounting,
Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Chapter 18 Hospitality.
Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Chapter 2 – Hotel Organization and the Front Office Chapter Focus Points Organization of.
HOSPITALITY MANAGEMENT Ch. 16 HS. THE GENERAL MANAGER  General Manager – is a person responsible for the entire operation of one unit of a hospitality.
Restaurant Manager Blake Boykin.
Introduction to Hospitality, 6e
Careers in the Hospitality and Tourism Industry
Chapter 4: Rooms Division Operations
Chapter 6 Food and Beverage Operations
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 9 Managed.
Front Of The house Staff
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 8 Restaurant.
Hotel Operation-F&B Division
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 5 Rooms.
Hotel and Lodging Operations
19 Hospitality Management. 19 Hospitality Management.
Chapter Seven: Food and Beverage
Introduction to hospitality fifth edition john r. walker Chapter 4: Rooms Division Operations.
Chatmoss Country Club Executive Working Chef Search September 2012.
Food and Beverage Division
Organization of the Hotel
Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Chapter 6 Food.
Dr. Maher Fouad. FOOD & BEVERAGE is a term the hospitality industry uses to refer to all food and beverage needs for an event, dining experience or general.
Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Introduction to.
《邮轮实用英语》 Chapter 1 Lesson 1 Dinning Schedule On Cruise Ship.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey Introduction to Hospitality Management, First Edition John Walker CHAPTERCHAPTER CHAPTERCHAPTER.
HOTEL MANAGEMENT Department Heads.
 Institute has been established since  Enhance your quality.  Develop your personality.  Wi-Fi Campus.  Free Internship.  Hostel Facility.
Operations, Budgeting, and Control
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey Introduction to Hospitality Management, First Edition John Walker CHAPTERCHAPTER CHAPTERCHAPTER.
Copyright © 2014 The Culinary Institute of America. All rights reserved. An Introduction to Banquet Service Chapter 1 1.
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 6 Food.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey Introduction to Hospitality Management, First Edition John Walker CHAPTERCHAPTER CHAPTERCHAPTER.
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved. Chapter 8 Operations, Budgeting, and Control The Restaurant: From Concept to Operation,
1 Chapter 4: Room Service & Beverage Department. 2 Key Terms Room Service Room Service Manager Bar Front Bar Service Bar Beverage Manager Hospitality.
CHAPTER ELEVEN: BUDGETING AND CONTROLLING COSTS Back- of-the- House Operations Front- of- the- House Operations Controlling Food, Beverage, and Labor Costs.
Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ What Is a Casual-Service (Midscale)
7 Hotel Food and Services. 7 Hotel Food and Services.
Food and Beverage Operations: Full-Service Hotels
Restaurant Operations
Careers in the Hospitality and Tourism Industry
Hotel Management Concept
4 Food and Beverage.
The Management and Operation of Food Services
FOOD AND BEVERAGE MANAGEMENT Manajemen Perhotelan
English for Hotel Industry
Food & Beverage Manager
Presentation transcript:

Chapter 5: Food & Beverage Operations

Chapter 5 Food & Beverage Operations Food and Beverage Management Kitchen Food Operations Bars Stewarding Department Catering Department Room Service/In-Room Dining Trends

Food and Beverage Management The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation of the following departments: Kitchen/catering/banquet Restaurants/room service/minibars Lounges/bars/stewarding

Food and Beverage Management The skills needed by a food and beverage director: Exceeding guests’ expectations in food and beverage offerings and service Leadership Identifying trends Finding and keeping outstanding employees Training Motivation Budgeting Cost control Finding profit from all outlets Having a detailed working knowledge of the front-of-the-house operations

Figure 5–1 Food and Beverage Division Organization Chart for a Large Hotel

Kitchen A hotel kitchen is under the charge of the executive chef, or chef in smaller and medium-sized properties Some executive chefs are called kitchen managers Controlling costs is an essential part of operations; as labor costs represent the most significant variable costs, staffing becomes an important factor Financial results are generally expressed in ratios, such as food cost percentage and labor cost percentage

Food Operations Restaurant managers are generally responsible for the following: Exceeding guest service expectations Hiring, training, and developing employees Setting and maintaining quality standards Marketing Banquets Coffee service In-room dining, minibars, or the cocktail lounge Presenting annual, monthly, and weekly forecasts and budgets to the food and beverage director

Bars The profit percentage on beverages is higher than it is on food items, making bars an important revenue source The responsibilities of a bar manager include the following: Supervising the ordering process and storage of wines Preparing a wine list Overseeing the staff Maintaining cost control Assisting guests with their wine selection Proper service of wine Knowledge of beers and liquors and their service

Bars Bar efficiency is measured by the pour/cost percentage Pour cost is obtained by dividing the cost of depleted inventory by sales over a period of time Food and beverage directors expect a pour cost between 16–24% Hotel bars are susceptible to the same problems as other bars All beverage service staff should receive training in responsible alcoholic beverage service Another risk bars encounter is pilferage The best way to prevent these occurrences is to have a good control system—which should include shoppers

Bars In a large hotel there are several kinds of bars: Lobby bars Restaurant bar Service bar Pool bars Minibars Night clubs Sports bars Casino bars Catering and banquet bar

Stewarding Department Responsibilities of Chief Steward: Cleanliness of back of house Cleanliness of glassware, china, and cutlery Maintaining strict inventory control and monthly stock check Maintenance of dishwashing machines Inventory of chemical stock Sanitation Pest control Forecasting labor and cleaning supply needs

Catering Department Catering: Banquets: Terms are used interchangeably 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

Figure 5–2 Organization of Catering Department

Catering Department The director of catering reports to the food and beverage director, and is responsible for selling, servicing, catering, banquets, meetings, and exhibitions The director of catering must be able to: Sell conventions, banquets, and functions. Lead a team of employees. Make up departmental goals and objectives. Set individual and department sales and cost budgets. Set service standards. Ensure that the catering department is properly maintained. Be creative and knowledgeable about food, wine, and service. Be very well versed in the likes, dislikes, and dietary restrictions of various ethnic groups.

Catering For meetings, a variety of room setups are available depending on a client’s needs; the most frequently selected meeting room setups are: Theater style Classroom style Horseshoe style

Figures 5-3, 5-4, and 5-5 Seating Styles

Catering Event Order Also know as the banquet event order Prepared for each function to inform the client and hotel personnel about essential information to ensure a successful event Prepared based on correspondence with the client and notes taken during the property visits

Figure 5–7 Catering Event Order

Catering Coordinator Manages the office and controlling the function diary (now on the computer) Must see that the contracts are correctly prepared and checks on numerous last-minute details Operates web-enabled technology tools, such as Newmarket International’s Delphi System

Catering Services Manager Duties include: Directing the service of all functions Supervising the catering house persons Scheduling the banquet captains and approving staffing Cooperating with the banquet chef to check menus and service arrangements Checking that the client is satisfied Checking last-minute details Making out client bills immediately after the function Adhering to all hotel policies and procedures Calculating and distributing the gratuity and service charges Coordinating the special requirements with the DOC and catering coordinator

Room Service/In-Room Dining 56% of all properties offer room service and 75% of airport properties provide room service Generally, the larger the hotel and higher the room rate, the more likely they will offer room service Challenges include: Delivering orders on time—especially breakfast Making room service profitable/forecasting demand Avoiding complaints of excessive charges Having well-trained and competent employees

Trends The use of branded restaurants instead of hotels operating their own restaurants Hotels opting not to offer food and beverage outlets Making outlets more casual Using themes for a restaurant Standardized menus Converting one beverage outlet into a sports-themed bar Technology being used to enhance guest services and control costs More low-fat, low-carb menu items

The End