The Management and Operation of Food Services Chapter 9 The Management and Operation of Food Services

Chapter 9 Objectives The role of hotel F&B operations. Understand misconceptions of food service. Learn the 5 E’s of a successful operation. Explore the other duties and responsibilities within a full service operation. Describe the Beverage Department’s role. Identify steps for an effective F&B Control System.

The Role of the Hotel Food & Beverage Division Objective 1

Hotel Food & Beverage Represents 1/3 of revenue in an average hotel Helps establish quality of the hotel Threefold Mission To produce adequate profit Provide suitable food and beverage service Help support the role of the hotel in community

Misconceptions about Food Service Objective 2

Food Service Misconceptions “Hire good chefs and leave it to them.” Must work as a team although chef is important Successful F&B Managers are “born” Requires the desire to be successful Hotel F&B divisions are a “necessary evil” Can be profitable if it is ran correctly F&B can attract business if it runs for a loss Can actually deter business if F&B is bad

A Recipe for Success in Food Service Objective 3

Recipe for Success The Five E’s Excellent Environment Excellent Service Excellent Food & Beverage Products Excellent Value Excellent Management Controls

Recipe for Success Environment Service Good Location Restaurant building and grounds Restaurant’s Theme Service Attitude in which a customer feels welcomed Attitude is enforced with continuous training

Recipe for Success F&B Products Value Management Controls Tastes and Looks better than competition Value Did the guest get their money’s worth? Value perception varies on each guest Management Controls Controlling activities to remain profitable Manage a budget

Food Service Subsystems Objective 4

Food Service Subsystems Menu Planning Most important aspect of restaurant Depends on various factors Affects the following resources Labor Equipment Space, Layout and design Ingredients Time Cost

Food Service Subsystems Purchasing Ordering of quality products at a good price Ensure inventory is adequate Receiving Receiving employee to check order Loading dock to be near storeroom Food Direct or Food Stores

Food Service Subsystems Storing & Issuing Controlling of inventory in proper climate Food Requisitions to take food Inventories to be maintained Food Production Cooking & Holding Quality, Fresh, Properly Cooked Proper equipment and tools

Food Service Subsystems Serving Enforce quality standards for front of house Pleasing, efficient, and proper communication Catering Works close with sales to book function space Off-site and airline catering

The Beverage Department Objective 5

The Beverage Department Can produce a profit as high as 50% of sales Beverage Manager runs department Use alcohol and liquor brands of quality Separate locked storage area Control with recipes and pour tools Inventory control and par stock Promotions and Specialty Drinks

Food & Beverage Control Objective 6

F&B Control Use of computers to control Proper forecasting to determine purchasing and labor scheduling Calculated food and beverage costs Controlling payroll costs Pay rates and benefits Union contracts