1. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Food and Beverage Operations

2. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Each slide focuses on a different aspect of Food and Beverage (F&B) Management. In groups, brainstorm the answers to each question. Draw from your own knowledge to elaborate the concepts presented (YOU are the F&B experts!) Make note of key vocab items in red. Task

3. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Skills of F&B Directors (brainstorm) Leadership Training Motivation Budgeting Cost control And much more…

4. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Kitchen Organization – other figures? Chef tournant:  Rotates through kitchen  Relieves the station chef Station chef:  Responsible for different areas within the kitchen Examples: Pastry chef, fish chef, and banquet chef Roast, grill, and pantry

5. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Kitchen Organization- main players? Executive chef:  Responsible for guest satisfaction  Ensures food quality and consistency Sous chef:  Second in command  Day-to-day operations

6. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition What are different F&B divisions? (brainstorm) Example: snack bars Banquets/Catering services Restaurants Room service Minibars Lounges & Bars

7. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Bars – characteristics? Place to relax and socialize for both business and pleasure Profit percentage for beverage is higher than food profit center Unlike food, beverages can be held over if not sold

8. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Wine Bar Management – duties? Wines bars are run by sommeliers (also known as wine stewards), whose duties include:  Supervising the ordering and storage of wines  Preparing wine list  Overseeing staff  Scheduling staff

9. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Types of Hotel Bars? Lobby bar Restaurant bar Pool bar Minibar Night clubs Sports / Club bar

10. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Beverage Cycle? Ordering Receiving Storing / stocking Serving Guest billing

11. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Room Service – challenges? 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

12. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Trends in room service? Use of branded menus Use of technology in guest services More ‘special requirements’ menu items (low-fat/low-carb, vegetarian, gluten free…)