FOOD AND BEVERAGE MANAGEMENT Manajemen Perhotelan Managing Food

FOOD AND BEVERAGE MANAGEMENT Manajemen Perhotelan

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

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

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

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

Similarities: Hotel & Restaurant Foodservices Planning issues Plan by focus on menu Menu focus on guests’ wants, needs & preferences Menu impacts operational factors - layout / equipment - labor for production, service & clean-up - F&B products for purchase Emphasis on consumers Marketing concerns Repeat business important to financial success Financial concerns All foodservice operations must assess financial status - Operating budget - income statement / balance sheet / cash flow statement Cost control procedures Necessity for standard operating procedures - Purchasing / receiving / storing / issuing / pre-preparation / serving / service

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

Cycle of F&B Product Control (continued…) Step 1: Purchasing Step 2: Receiving 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 3: Storing Effective use of perpetual & physical inventory systems Control of product quality Securing products from theft Location of products within storage areas Step 4: Issuing Product rotation concerns Matching issues (issue & usage) Purchasing as inventory is depleted

Cycle of F&B Product Control (continued…) Step 5: Pre-Preparation Step 6: Preparation Step 7: Serving Step 8: Service Mise-en-place Minimizing food waste / maximizing nutrient retention Use of standardized recipes Use of portion control Requirements for food and employee safety Timing of incoming F&B orders Portion control Revenue management concerns Revenue control concerns Serving alcoholic beverage responsibly Sanitation and cleanliness F&B server productivity

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