Food and Beverage Operation

Chapter 6
Food and Beverage Operations
Walker: Introduction to Hospitality

Management, 2nd edition
2007 Pearson Education, Upper Saddle River,

NJ 07458. All Rights Reserved.
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 directors 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
Kitchen
Catering
Banquet
Restaurants
Room service
Minibars
Lounges
Bars
Stewarding


Skills for Food and Beverage

Directors
Leadership
Training
Motivation
Budgeting
Cost control
And much more


Kitchen Organization
Executive chef:
Responsible for guest satisfaction

Ensures food quality and consistency
Sous chef:
Second in command
Day-to-day operations


Kitchen Organization (cont.)
Chef tournant:
Rotates
through kitchen
Relieves the chef station
Station chef:
Responsible
for different areas within the kitchen
Examples:
Pastry chef, fish chef, and banquet chef

Roast, gril, and pantry


Food Costs
Typical food cost ratio is 2832%
Food Cost Ratio =
Food Cost
Food Sales


Contribution Margin
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


Food Operations
Number and type depend on type/service
of hotel
Typically run by restaurant manager
Must promote restaurant to hotel guests


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
1624%
pour/cost percentage
Unlike food, beverages can be held over if

not sold


Beverage Cycle
Ordering
Receiving
Storing
Issuing
Bar stocking
Serving
Guest billing


Bar Management
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


Bar Management (cont.)

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


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


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


Stewarding Department
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


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


Figure 6-3
Organization of the Catering Department


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


Catering Department
Hotels director of sales

General manager
Corporate office sales department
Convention & visitors bureau
Competition
Rollovers
Cold calls


Styles of Meetings
Theater style
Figure 6-5


Styles of Meetings (cont.)
Classroom style
Figure 6-6


Horseshoe-Style
Seating Figure
6-7


Dinner style
Figure 6-8


Catering Event Order

(CEO)
Also called Banquet Event Order (BEO)
Contains all information pertinent to the
event that has been planned
Guaranteed number


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


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
More low-fat/low-carb menu items



Food and Beverage Operation

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Chapter 6

Food and Beverage Operations

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

After Reading and Studying This

Describe the duties and responsibilities of a food

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Food and Beverage Division

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Skills for Food and Beverage

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Responsible for guest satisfaction

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Kitchen Organization (cont.)

for different areas within the kitchen

Pastry chef, fish chef, and banquet chef

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Dollar differential between the cost and the sales

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Place to relax and socialize for both

Unlike food, beverages can be held over if

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Bars are run by sommeliers, whose duties,

the ordering and storage of wines

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Bar Management (cont.)

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Types of Hotel Bars

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Responsibilities of the chief steward:

Cleanliness of the back of house

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

a variety of occasions when people

to groups of people who eat together

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Dotted Line Responsibilities

Catering director must work with:

Responsible for selling and servicing all

Walker: Introduction to Hospitality

2007 Pearson Education, Upper Saddle River,

Hotels director of sales

Walker: Introduction to Hospitality