Chapter 6 Food and Beverage Operations Banyan Veranda
Chapter 6 Food and Beverage Operations Banyan Veranda at Moana Hotel Waikiki Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458
After Reading and Studying This Chapter, You Should Be Able to: n n 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
Food and Beverage Division n n n n Kitchen Catering Banquet Restaurants Room Service Minibars Lounges Bars Stewarding Introduction to Hospitality, Fourth Edition John Walker La Mer at the Halekulani © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458
Skills for Food and Beverage Directors n n n Leadership Training Motivation Budgeting Cost control And much more Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458
Kitchen Organization n Executive Chef n n n Responsible for guest satisfaction Ensures food quality and consistency Sous Chef n n Second in command Day to day operations Sunday Brunch at the Turtle Bay Hotel
Kitchen Organization n Chef Tournant n n n Rotates through kitchen Relieves the chef station Station chef n n Responsible for different areas within the kitchen Examples n n Pasty Chef, Fish Chef, and Banquet Chef Roast, grill and pantry
Food Costs n n Typical food cost ratio is 28 -32% Food Cost Ratio = Food Cost Food Sales
Contribution Margin n n 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 n n n 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 n n n 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 n n 16 -24% pour/cost percentage Unlike food, beverages can be held over if not sold
Beverage Cycle n n n n Ordering Receiving Storing Issuing Bar Stocking Serving Guest Billing
Bar Management n Bars are run by sommeliers, whose duties along with wine stewards include n n Supervising the ordering and storage of wines Preparing of wine list Overseeing of staff Scheduling
Bar Management n n Maintaining cost control Assisting in wine selection Properly serving wine Knowledge of other beverages
Bar Controls n n Automatic dispensing system Intoxication of customer Pilferage by employees Overcharging/undercharging customers
Types of Hotel Bars n n n n Lobby bar Restaurant bar Service bar Catering and Banquet bar Pool bar Minibar Night clubs Sports bar
Stewarding Department n Responsibilities of Chief Steward: n n n Cleanliness of back of house Cleanliness of glassware, china and cutlery Inventory of chemical stock Maintenance of dishwashing machines Pest control
Catering Department n Catering n n Includes a variety of occasions when people may eat at varying times Banquets n n 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 n Catering Director must work with n n n 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 n n n n Hotel’s Director of Sales General Manager Corporate Office Sales Department Convention & Visitors Bureau Competition Rollovers Cold calls
Styles of Meetings n Theater Style XXXXXXXX XXXXXXXX
Styles of Meetings n Classroom Style
Styles of Meetings n Dinner Style
Catering Event Order (CEO) n n n Also called Banquet Event Order (BEO) Contains all information pertinent to the event that has been planned Guaranteed number
Room Service/In-Room Dining n n n Typically found in larger city hotels, especially airport hotels Level of service and menu vary Challenges n n Delivery of orders on time Making it a profitable department Avoiding complaints Forecasting
Trends n n n 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
- Slides: 27
