Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Chapter 6 Food and Beverage Operations Banyan Veranda at Moana Hotel Waikiki

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

Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Food and Beverage Division Kitchen Catering Banquet Restaurants Room Service Minibars Lounges Bars Stewarding La Mer at the Halekulani

Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Skills for Food and Beverage Directors Leadership Training Motivation Budgeting Cost control And much more

Kitchen Organization Executive Chef Responsible for guest satisfaction Ensures food quality and consistency Sous Chef Second in command Day to day operations Sunday Brunch at the Turtle Bay Hotel

Kitchen Organization Chef Tournant 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

Food Costs Typical food cost ratio is % Food Cost Ratio = Food Cost Food Sales

Contribution Margin Dollar differential between the cost and the sales price of a menu item Example Seafood Dish sells for $18.75 Seafood Dish costs $6.75 Contribution Margin $12.00

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

Food and Beverage Division Organizational Chart for a Large Hotel

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

Beverage Cycle Ordering Receiving Storing Issuing Bar Stocking Serving Guest Billing

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

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

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

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

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

Catering Department Catering 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

Organization of the Catering Department

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

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

Styles of Meetings Theater Style X X X X X X X X

Styles of Meetings Classroom Style

Styles of Meetings Dinner Style

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

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

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-MS Surface Outrigger Waikiki Branded Restaurants