Food and Beverage Operations

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Food and Beverage Division
 Kitchen
 Catering
 Banquet
 Restaurants
 Room Service
 Minibars
 Lounges
 Bars
 Stewarding

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Skills for Food and
Beverage Directors
 Leadership
 Training
 Motivation
 Budgeting
 Cost control
 And much more

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Kitchen Organization
 Executive Chef
 Responsible for guest satisfaction
 Ensures food quality and consistency
 Sous Chef
 Second in command
 Day to day operations

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Kitchen Organization
 Chef Tournant
 Rotates through kitchen
 Relieves the chef station
 Station chef
 Responsible for different areas within the
kitchen
 Examples
 Pasty Chef, Fish Chef, and Banquet Chef
 Roast, grill and pantry

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Food Costs
 Typical food cost ratio is 28-32%
 Food Cost Ratio =

Food Cost
Food Sales

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Hotel Restaurants
 Number and type depend on
type/service of hotel
 Typically run by Restaurant Manager
 Must promote restaurant to hotel
guests

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Figure 6-1
Food and Beverage Division Organizational Chart
for a Large Hotel

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Beverage Cycle
 Ordering
 Receiving
 Storing
 Issuing
 Bar Stocking
 Serving
 Guest Billing

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Bar Management
 Bars are run by sommeliers, whose
duties along with wine stewards include
 Supervising the ordering and storage of
wines
 Preparing of wine list
 Overseeing of staff
 Scheduling

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Bar Management
 Maintaining cost control
 Assisting in wine selection
 Properly serving wine
 Knowledge of other beverages

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Bar Controls
 Automatic dispensing system
 Intoxication of customer
 Pilferage by employees
 Overcharging/undercharging
customers

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Types of Hotel Bars
 Lobby bar
 Restaurant bar
 Service bar
 Catering and Banquet bar
 Pool bar
 Minibar
 Night clubs
 Sports bar

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Stewarding Department
 Responsibilities of Chief Steward:
 Cleanliness of back of house
 Cleanliness of glassware, china and
cutlery
 Inventory of chemical stock
 Maintenance of dishwashing machines
 Pest control

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Figure 6-3
Organization of the Catering Department

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Catering Department
 Hotel’s Director of Sales
 General Manager
 Corporate Office Sales Department
 Convention & Visitors Bureau
 Competition
 Rollovers
 Cold calls

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Styles of Meetings
 Theater Style

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©2006 Pearson Education, Inc.
Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Styles of Meetings
 Classroom Style

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Styles of Meetings
 Dinner Style

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Catering Event Order
(CEO)
 Also called Banquet Event Order
(BEO)
 Contains all information pertinent to
the event that has been planned
 Guaranteed number

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458