Chapter 6 Food and Beverage Operations Walker Introduction

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

Food and Beverage Division n n n n Kitchen Catering Banquet Restaurants Room service Minibars Lounges Bars Stewarding Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Skills for Food and Beverage Directors Leadership n Training n Motivation n Budgeting n Cost control n And much more n Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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

Kitchen Organization (cont. ) n Chef tournant: ¨ Rotates through kitchen ¨ Relieves the chef station n Station chef: ¨ Responsible for different areas within the kitchen ¨ Examples: n Pastry chef, fish chef, and banquet chef n Roast, gril, and pantry Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Food Costs Typical food cost ratio is 28– 32% n Food Cost Ratio = n Food Cost Food Sales Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Contribution Margin n n Dollar differential between the cost and the sales price of a menu item Example: Pasta dish sells for Pasta dish costs $8. 75 3. 75 Contribution margin: $5. 00 Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Food Operations Number and type depend on type/service of hotel n Typically run by restaurant manager n Must promote restaurant to hotel guests n Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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 ¨ 16– 24% n pour/cost percentage Unlike food, beverages can be held over if not sold Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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

Bar Management n Bars are run by sommeliers, whose duties, along with wine stewards’, include: ¨ Supervising the ordering and storage of wines ¨ Preparing wine list ¨ Overseeing staff ¨ Scheduling Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Bar Management (cont. ) Maintaining cost control n Assisting in wine selection n Properly serving wine n Knowledge of other beverages n Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Bar Controls Automatic dispensing system n Intoxication of customer n Pilferage by employees n Overcharging/undercharging customers n Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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

Stewarding Department n Responsibilities of the chief steward: ¨ ¨ ¨ Cleanliness of the back of house Cleanliness of glassware, china, and cutlery Inventory of chemical stock Maintenance of dishwashing machines Pest control Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Catering Department n Catering: ¨ Includes a variety of occasions when people may eat at varying times n Banquets: ¨ Refers to groups of people who eat together at one time and in one place ¨ Terms are used interchangeably Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Figure 6 -3 Organization of the Catering Department Walker: Introduction to Hospitality Management, 2

Dotted Line Responsibilities n Catering director must work with: ¨ Director of sales ¨ Food and beverage director ¨ Executive chef ¨ Catering services manager n Responsible for selling and servicing all catering, banquets, meetings, and exhibitions Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Catering Department n n n n Hotel’s director of sales General manager Corporate office sales department Convention & visitors bureau Competition Rollovers Cold calls Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Styles of Meetings n Theater style — Figure 6 -5 Walker: Introduction to Hospitality

Styles of Meetings (cont. ) n Classroom style — Figure 6 -6 Walker: Introduction

Styles of Meetings (cont. ) n Horseshoe-Style Seating — Figure 6 -7 Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Styles of Meetings (cont. ) n Dinner style — Figure 6 -8 Walker: Introduction

Catering Event Order (CEO) Also called Banquet Event Order (BEO) n Contains all information pertinent to the event that has been planned n Guaranteed number n Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Room Service/In-Room Dining n n n 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 Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Trends n 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 More low-fat/low-carb menu items Walker: Introduction to Hospitality Management, 2 nd edition © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.