Food and Beverage

Department
 F&B Department
Importance

Food and Beverage Department is an essential part of

many hotels’ operations. The overall impression the
guest develops of the hotel is greatly influenced by the
food and beverage department and its personel. If the
guest has a bad meal or slow service from one of the
food and beverage outlets, the guest will leave with a
poor opinion of entire hotel operation. Not only hotel
guests are served by this department, but local residents
and business people will patronize the food and
beverage operations if food is properly and attractievly
prepared and the service is efficient. This department
can have a major impact on the overall profitability of
the hotel in the local market as well with the traveling
public.
 F&B Department Organization

F&B Director

Room Service
Executive Catering Restaurant
Executive Chef Manager
Steward Manager Manager

Sous Chef Banquet manager

Steward
Server
Banquet Chef

Pastry Chef
Bus person
 F&B Department

Production personel:

 Chefs
 Cooks
 Assistant cooks
 Pantry-service assistants
 Bakers
 Stewards
 F&B Department
Production Personel

Chefs:
Executive chefs are managers in charge of production
personnel in the kitchen. Executive chef supervise a
number of different types of chefs, including sous chef
(the principal assistants to the executive chef) and chefs
garde-manger (chef in charge of cold food production)
Cooks, assist chefs and prepare soups, sauces and food
items to be sauteed, baked, poached, steamed, braised,
roasted of fried. They carve and cut meats and prepare
cold meat and seafood salad plates. Types of cooks
include soup cook, sauce cook, fish cook, roast cook,
pastry cook, relief cook and so on.
 F&B Department
Production Personel

Assistant Cooks, help cooks prepare foods for cooking. They trim, peel,
clean, grind, shape, mix or portion foods before cooking and may
do simple cooking under instruction or guidance of cooks or chefs.
Pantry-Service Assistants, supply dining room and banquet pantries
with necessary items such as utensils, china, glassware, flatware.
These employees may also prepare beverages and assists in serving
food when required.
Stewards, perform cleaning task to maintain a high level of cleanliness
and sanitation. They also scrape, wash and store pots, pans and
other cooking equipment. Additional duties include special cleaning
task in food and beverage areas and cleaning and storing china,
glass, flatware and realted equipment according to acctable
sanitation procedures.
Bakers, are preparing a wide variety of bakery products following
standard recepies. Bakers prepare less complex bakery products
such as bread rolls, pies and plain cakes.
 F&B Department
Service Personel

Service Personel:
Restorant Manager
Host /captains/ Maitre d’s
Server
Busperson
Bardender
Cashier
 F&B Department
Service Personel

Restoran Manager
Checking the physical condition of the dining rooms before it opens
Checking the place settings on tables and contition of the china,
glassware and flatware
Making sure that menus are in good condition
Noting the number of reservations that have been made
Checking the schedule to make sure enough service personnel will be
on hand
Observing and recording the job performance of service employees
Making sure that guests are satisfied and following up on any guest
complaints
Detecting dishonest servers and guests
Providing special services to guest who request them
Maintaining a pleasant atmosphere in the dining room
Providing reports and other data
 F&B Department
Service Personel

Hosts, Captains, Maitre d’s, greet and help seat guests,

present menues and take guests orders. Other task can
include serving wines, planning for and providing
tableside preparation, helping servers when necessary
and preparing flaming deserts, offer afterdinner drinks
and coffee to the guests and present the check
Server, serve food and beverage to guests
Buspersons, are setting up tables with proper appointments
and removing dirty dishes, linens and so on from tables.
Bartenders, prepare mixed drinks and other alcoholic
beverages and serve them directly to the guests or to
their servers.
Cashier, taking reservations, total the price of food and
beverage on guest checks and collect guest payments.
F&B Department
F&B Department
 F&B Department
Pricing the menue

Cost-based pricing (Traditional way)

Calculation:
Cost of the menue item’s ingredients is first calculated and
then multiplied by some constant (usually about 3) so
that the restaurant / outlet can maintain a certain food
cost percentage (usually about 30%)
Cost based pricing approach can lead to suboptimal results,
particulary in situations in which customers are willing to
pay more than cost based price. In addition, it may be
worthwile in some situations to offer a lower price in an
attempt to stimulate demand (of course, assuming that
all costs would be still covered).
 F&B Department
Pricing the menue

Demand-based pricing
One version of demand-based pricing is
charging a relatively high price during high
demand times and lower price during low-
demand times.
(Note: Increasing prices must be handeled carefully. At no time should restaurant be
seen as price gouging or taking unfair advantage of customers by rasing prices in
times of stresfull or emergency situation)
 F&B Department
Pricing the menue

Competitive pricing
Some restaurants set their prices according to
competitors prices. Competitive pricing, which is
prevalent in the hotel and airline industries, can
be succesful, but companies that use competitiv
pricing seem to asume that their competitors
have set their prices correctly. If this assumption
is untrue the use of competitive pricing could be
dangerous.
 F&B Department
Restaurant Revenue management
RevPASH = Revenue Per Available Seat Hour

Uncertainty of arrival Ucertainity of duration

Internal Measures Internal Measures

Reservation polices Changes in the service

Methods of managing Arrival Management delivery system
duration Optimal table mix Labor scheduling
Menu design
Communication system
 F&B Department
Restaurant Revenue management

Methods of managing Uncertainty of arrival Ucertainity of duration

duration
External Measures External Measures

Desposits Pre-bussing
Guaranteed reservations Visual Singnals
Recorfimed reservations Coffee and dessert bar
Check delivery
 F&B Department
Food and Beverage Best Practice Champions
F&B Champion Description of case
Four Season and Single Dining venue with
Regent broad cusine choices (and
two dining rooms)
The Waldorf Astoria Applying revenue
management practises in
all F&B outlets (plus staff
training)
Walt Disney World Restaurants designed to
Resort and Theme provide a “touchable”
Parks experience
Whyndham Hotels and Upgrade of
Resorts organnizations’s food and
beverage culture
Method of
Implementation
Boosted capture rate of
hotel guests, increased
local patronage, labor
cost savings
Doubled cover counts,
increased effectiveness
of F&B marketing,
improved customer
satisfaction
Achived high customer
satisfaction and return
rate
Achieved higher average
checks, increased staff earnings
and retention, increased total
sales, wine sales and profits