Chapter 06

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Chapter 6Food and Beverage Operations

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

After Reading and Studying This Chapter, You Should Be Able to:

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

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Food and Beverage Division Kitchen Catering Banquet Restaurants Room Service Minibars Lounges Bars Stewarding

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Skills for Food and Beverage Directors

Leadership Training Motivation Budgeting Cost control And much more

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Kitchen Organization

Executive Chef Responsible for guest satisfaction Ensures food quality and consistency

Sous Chef Second in command Day to day operations

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Kitchen Organization Chef Tournant

Rotates through kitchen Relieves the chef station

Station chef Responsible for different areas within the

kitchen Examples

Pasty Chef, Fish Chef, and Banquet Chef Roast, grill and pantry

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Food Costs

Typical food cost ratio is 28-32% Food Cost Ratio =

Food Cost Food Sales

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Contribution Margin Dollar differential between the cost and the

sales price of a menu item Example

Pasta Dish sells for $8.75Pasta Dish costs 3.75

Contribution Margin $5.00

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Hotel Restaurants

Number and type depend on type/service of hotel

Typically run by Restaurant Manager

Must promote restaurant to hotel guests

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Figure 6-1Food and Beverage Division Organizational Chart for a Large Hotel

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Bars 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% pour/cost percentage

Unlike food, beverages can be held over if not sold

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Beverage Cycle Ordering Receiving Storing Issuing Bar Stocking Serving Guest Billing

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Bar Management

Bars are run by sommeliers, whose duties along with wine stewards include Supervising the ordering and storage of

wines Preparing of wine list Overseeing of staff Scheduling

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Bar Management

Maintaining cost control Assisting in wine selection Properly serving wine Knowledge of other beverages

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Bar Controls

Automatic dispensing system Intoxication of customer Pilferage by employees Overcharging/undercharging

customers

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Types of Hotel Bars Lobby bar Restaurant bar Service bar Catering and Banquet bar Pool bar Minibar Night clubs Sports bar

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Stewarding Department Responsibilities of Chief Steward:

Cleanliness of back of house Cleanliness of glassware, china and

cutlery Inventory of chemical stock Maintenance of dishwashing

machines Pest control

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Catering Department

Catering Includes a variety of occasions when

people may eat at varying times Banquets

Refers to groups of people who eat together at one time and in one place

Terms are used interchangeably

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Figure 6-3Organization of the Catering Department

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Dotted Line Responsibilities

Catering Director must work with Director of Sales Food and Beverage Director Executive Chef Catering Services Manager

Responsible for selling and servicing all catering, banquets, meetings and exhibitions

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Catering Department Hotel’s Director of Sales General Manager Corporate Office Sales Department Convention & Visitors Bureau Competition Rollovers Cold calls

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Styles of Meetings

Theater Style

X X X X X X X X X X X X X X X X

X X X X X X X X X X X X X X X X

X X X X X X X X X X X X X X X X

X X X X X X X X X X X X X X X X

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Styles of Meetings

Classroom Style

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Styles of Meetings

Dinner Style

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Catering Event Order (CEO)

Also called Banquet Event Order (BEO)

Contains all information pertinent to the event that has been planned

Guaranteed number

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Room Service/In-Room Dining

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

Introduction to Hospitality, Fourth EditionJohn Walker

©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458

Trends 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