1. FOOD AND BEVERAGE MANAGEMENT Manajemen Perhotelan

2. PROFITABILITY Meeting 4 Manajemen Perhotelan

3. Profitability Differences: Hotel & Restaurant Foodservices
Profitability = Revenue - Expenses
Profit amounts generated by restaurant F & B is relatively easy to calculate.
The process of allocating revenues and expenses applicable to F & B services in a hotel is more difficult. (alokasi biaya)
Costs of F & B sales is generally higher in a restaurant than in hotel.
Hotel’s “bottom line” profit from F & B sales is likely to be lower than a restaurant’s.
Define allocation as the process of spreading costs between two or more profit centers to more accurately identify each department’s profitability.
Payroll costs (or fixed labor costs) are higher than in a restaurant.

4. Marketing-related Differences: Hotel & Restaurant Foodservices
Location within the community
Restaurants: locations easily accessible to potential guests
Hotels: locations most accessible to guests desiring lodging accommodations
Location within a hotel
Restaurants: locations easily accessible to potential guests
Hotels: locations most accessible to guests desiring lodging accommodations
Menu
For hotels, F& B service is viewed as an amenity or secondary
(sale of guestrooms is primary objective)

5. Room Service Operations: Profitability Concerns
Why lose money?
Relatively few properties generate profits from room service
Very high labor costs
High expenses incurred for capital costs
Why offered?
Service to guests
Impacts hotel rating
- some guests select hotels based on room service availability
High expenses incurred for capital costs
- Delivery carts / warming devices
Offer hospitality suite business
Provide hosted events
How to offset losses?
Hospitality suite business involves providing food and beverage service during conventions / conferences; hosted events are functions served by a hotel which are complementary for invited guests.

6. Room Service Operations: Menu Planning Factors
Quality Concerns
Less likely to oversee room service food quality
Must offer products maintaining quality during holding and transportation to guest room
(example: problems with omelet & French fries)
Cross-Selling
Advertising availability of other hotel services
- dinner menu providing info about Sunday brunch
Menu Language
Discuss issue of the prompt removal of soiled room service items, and how to design procedures for this operating challenge; use the first case study to facilitate discussion with students.
Language barriers for international guests
- uses of pictures and multi-lingual menu descriptions
Clearly state ordering-requirements (kebijakan suatu negara)
- minimum order charges / mandatory tipping policies

7. Room Service Operations: Operating Issues
An inaccurate room service order cannot be corrected quickly.
A minor problem in room service may impact guest’s perceptions about the entire lodging experience. (bad effect)
Communication
Guest placing order / order taker / room service production-service staff / room service staff
Abbreviations should be clearly understood by order taker and food production staff (singkatan harus jelas)
Technology
Improving the accuracy of room service orders
electronic cash register (ECR) / point-of-sale terminal /
remote printer
Ask students about “upselling techniques” they have used in any segments of food and beverage service; then discuss how those techniques can be applied in room service.
Upselling Technique
Opportunities for upselling are overlooked (diabaikan)
Upselling increases guest check average (A+ to A++ etc)

8. Room Service Operations: Within-Room Service
Training issues for room service attendants
Explaining procedures to retrieve room service items
Asking guests where room service meal should be set up
Presenting guest check and securing payment
Opening wine bottles (where applicable)
Question 4 in “Issues at Work” (Chapter 8) addresses special training that a room service attendant needs to become an efficient dining room server.
Providing an attitude of genuine hospitality

9. Banquet Operations: Profit Opportunities
Well-planned banquets can be profitable!
Banquet menu has higher contribution margin.
- banquets frequently celebrate special events
Forecasting & planning production, service and labor are relatively easy.
- formal guarantee is made
- less likelihood of overproduction of food with subsequent waste
Beverage sales from hosted or cash bars increase profit.
- capable of increasing alcoholic beverage sales
Stress that coordination between banquet chef and banquet manager, between production staff and service staff, between sales / marketing department and the banquet department is critical to success.
Distinguish between hosted bars and cash bars.
Market share is the percentage of the entire volume of business of a specific type which the hotel enjoys.
Increasing market share of the community’s banquet business
Increasing property’s profitability

10. Banquet Operations: Menu Planning
Factors / concerns for planning banquet menus
Guest preferences
Ability to deliver desired quality products
Availability of ingredients required to produce the menu
Production / service staff with appropriate skills
Equipment / layout / facility design issues
Nutrition issues
Sanitation issues
Discuss the use of a banquet event order, and how this helps the banquet planning process
Peak volume production / operating concerns
Ability to generate required profit levels

11. TERIMAKASIH