F&B Operations
&Chapter 5 Food & Beverage Operations
• • • • • • • • Food and Beverage Management Kitchen Food Operations Bars Stewarding Department Catering Department Room Service/In-Room Dining Trends
Introduction to Hospitality Fifth Edition John Walker Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved.
Food and Beverage Management
• The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation of the following departments:
– Kitchen/catering/banquet – Restaurants/room service/minibars – Lounges/bars/stewarding
Introduction to Hospitality Fifth Edition John Walker
Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved.
Food and Beverage Management
• The skills needed by a food and beverage director:
– Exceeding guests’ expectations in food and beverage offerings and service – Leadership – Identifying trends – Finding and keeping outstanding employees – Training – Motivation – Budgeting – Cost control – Finding profit from all outlets – Having a detailed working knowledge of the frontof-the-house operations
Introduction to Hospitality Fifth Edition John Walker Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved.
Figure 5–1 Food and Beverage Division Organization Chart for a Large Hotel
Introduction to Hospitality Fifth Edition John Walker
Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved.
Kitchen
• A hotel kitchen is under the charge of the executive chef, or chef in smaller and mediumsized properties • Some executive chefs are called kitchen managers • Controlling costs is an essential part of operations; as labor costs represent the most significant variable costs, staffing becomes an important factor • Financial results are generally expressed in ratios, such as food cost percentage and
• • • • • • • • Food and Beverage Management Kitchen Food Operations Bars Stewarding Department Catering Department Room Service/In-Room Dining Trends
Introduction to Hospitality Fifth Edition John Walker Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved.
Food and Beverage Management
• The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation of the following departments:
– Kitchen/catering/banquet – Restaurants/room service/minibars – Lounges/bars/stewarding
Introduction to Hospitality Fifth Edition John Walker
Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved.
Food and Beverage Management
• The skills needed by a food and beverage director:
– Exceeding guests’ expectations in food and beverage offerings and service – Leadership – Identifying trends – Finding and keeping outstanding employees – Training – Motivation – Budgeting – Cost control – Finding profit from all outlets – Having a detailed working knowledge of the frontof-the-house operations
Introduction to Hospitality Fifth Edition John Walker Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved.
Figure 5–1 Food and Beverage Division Organization Chart for a Large Hotel
Introduction to Hospitality Fifth Edition John Walker
Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved.
Kitchen
• A hotel kitchen is under the charge of the executive chef, or chef in smaller and mediumsized properties • Some executive chefs are called kitchen managers • Controlling costs is an essential part of operations; as labor costs represent the most significant variable costs, staffing becomes an important factor • Financial results are generally expressed in ratios, such as food cost percentage and