1. Hotel Operation-F&B Division
Overview
This presentation gives information about the organization of F&B department in hotels
Goal
To learn the operations of the food & beverage department

2. Objectives To learn sub divisions of the food & beverage department
To learn the skills of the F&B directors
To learn the kitchen organization in a hotel
To learn the types of Bar Controls
To learn the duties of the Director of Catering
To learn the trends in Food & Beverage Operations

3. Food and Beverage Division
Kitchen
Restaurants
Banquets
Beverage
Lounges
Bars
Banquet Beverage
Room Service

4. Skills for F&B Directors
Leadership
Training
Motivation
Budgeting
Cost control
And much more

5. Kitchen Organization Executive Chef Executive Sous Chef
responsible for customer satisfaction
ensures food quality and consistency
Executive Sous Chef
second in command
day to day operation

6. Kitchen Organization Sous Chef Chef tournant Chefs de partie
rotates through kitchen
Chefs de partie
responsible for different areas within the kitchen
examples: pasty chef, banquet chef, garde manger, restaurant chef

7. Food Costs Beginning Inventory + Purchases - Issues = Ending Inventory
Inventory Issues is the food cost
Food Cost Ratio = Food Cost
Food Sales
Typical food cost ratio is 28-32%

8. Labor & Beverage Costs Labor Cost Beverage Cost (Pour Cost)
highest single expense in the food & beverage division
$ amount of # employee hours
department revenue
Beverage Cost (Pour Cost)
beverage issues
beverage revenues

9. Contribution Margin
Dollar differential between the cost and the sales price of a menu item
Example:
Pasta Dish sells for $8.75
Pasta Dish costs
Contribution Margin $5.00

10. Bars Profit percentage for beverage is higher than food, profit center
Efficiency based on pour/cost percentage
16-24% pour/cost percentage

11. Bar Controls Automatic dispensing system Intoxication of customer
Pilferage by employees
Overcharge/undercharge customers
Perpetual Inventories

12. Director of Catering 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.

13. 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

14. Catering Business Meetings from Sales Department
Corporate Office Sales Department
Convention & Visitors Bureau
Community Social Events
Private Affairs
Cold calls

15. Trends in Food and Beverage Operations
Use of branded restaurants
Hotels opting not to offer F&B facilities
More casual atmosphere
Themed restaurants
Standardized menus within a chain
Sports theme bars
Partnering with other brands