1. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 6 Food and Beverage Operations

2. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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 director’s day State the functions and responsibilities of the food and beverage departments Perform computations using key food and beverage operating ratios

3. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Food and Beverage Division Kitchen Catering Banquet Restaurants Room service Minibars Lounges Bars Stewarding

4. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Skills for Food and Beverage Directors Leadership Training Motivation Budgeting Cost control And much more

5. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Kitchen Organization Executive chef:  Responsible for guest satisfaction  Ensures food quality and consistency Sous chef:  Second in command  Day-to-day operations

6. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

7. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Food Costs Typical food cost ratio is 28–32% Food Cost Ratio = Food Cost Food Sales

8. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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 3.75 Contribution margin: $5.00

9. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Food Operations Number and type depend on type/service of hotel Typically run by restaurant manager Must promote restaurant to hotel guests

10. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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  16–24% pour/cost percentage Unlike food, beverages can be held over if not sold

11. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Beverage Cycle Ordering Receiving Storing Issuing Bar stocking Serving Guest billing

12. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

13. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Bar Management (cont.) Maintaining cost control Assisting in wine selection Properly serving wine Knowledge of other beverages

14. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Bar Controls Automatic dispensing system Intoxication of customer Pilferage by employees Overcharging/undercharging customers

15. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Types of Hotel Bars Lobby bar Restaurant bar Service bar Catering and banquet bar Pool bar Minibar Night clubs Sports bar

16. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

17. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

18. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Figure 6-3 Organization of the Catering Department

19. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

20. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Catering Department Hotel’s director of sales General manager Corporate office sales department Convention & visitors bureau Competition Rollovers Cold calls

21. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Styles of Meetings Theater style — Figure 6-5

22. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Styles of Meetings (cont.) Classroom style — Figure 6-6

23. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Styles of Meetings (cont.) Horseshoe-Style Seating — Figure 6-7

24. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Styles of Meetings (cont.) Dinner style — Figure 6-8

25. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Catering Event Order (CEO) Also called Banquet Event Order (BEO) Contains all information pertinent to the event that has been planned Guaranteed number

26. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

27. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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