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

2. 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.

3. The Role of the Hotel Food & Beverage Division
Objective 1

4. 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

5. Misconceptions about Food Service
Objective 2

6. 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

7. A Recipe for Success in Food Service
Objective 3

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

9. 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

10. 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

11. Food Service Subsystems
Objective 4

12. 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

13. 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

14. 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

15. 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

16. The Beverage Department
Objective 5

17. 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

18. Food & Beverage Control
Objective 6

19. 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