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

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

Food and Beverage Division

Kitchen Restaurants Banquets Beverage
Lounges Bars Banquet Beverage

Room Service

Skills for F&B Directors

Leadership Training Motivation Budgeting Cost control And much more

Kitchen Organization
Executive Chef
responsible for customer satisfaction ensures food quality and consistency

Executive Sous Chef

second in command day to day operation

Kitchen Organization
Sous Chef Chef tournant
rotates through kitchen

Chefs de partie
responsible for different areas within the kitchen examples: pasty chef, banquet chef, garde manger, restaurant chef

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

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