1. FOOD AND BEVERAGE MANAGEMENT Manajemen Perhotelan

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

3. 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

4. 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

5. 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

6. 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.”

7. 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

8. 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

9. 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

10. TERIMAKASIH