Hotel OperationFB Division Overview This presentation gives information

Hotel Operation-F&B Division Overview □ This presentation gives information about the organization of F&B department in hotels Goal □ To learn the operations of the food & beverage department

Objectives □ □ □ To learn sub divisions of the food & beverage department To learn the skills of the F&B directors To learn the kitchen organization in a hotel To learn the types of Bar Controls To learn the duties of the Director of Catering To learn the trends in Food & Beverage Operations

Food and Beverage Division □ Kitchen □ Restaurants □ Banquets □ Beverage □ Lounges □ Bars □ Banquet Beverage □ Room Service

Skills for F&B Directors □ Leadership □ Training □ Motivation □ Budgeting □ Cost control □ And much more

Kitchen Organization □ Executive Chef □ responsible for customer satisfaction □ ensures food quality and consistency □ Executive Sous Chef □ second in command □ day to day operation

Kitchen Organization □ Sous Chef □ Chef tournant □ rotates through kitchen □ Chefs de partie □ responsible for different areas within the kitchen □ examples: pasty chef, banquet chef, garde manger, restaurant chef

Bar Controls □ Automatic dispensing system □ Intoxication of customer □ Pilferage by employees □ Overcharge/undercharge customers □ Perpetual Inventories

Trends in Food and Beverage Operations □ Use of branded restaurants □ Hotels opting not to offer F&B facilities □ More casual atmosphere □ Themed restaurants □ Standardized menus within a chain □ Sports theme bars □ Partnering with other brands