Chapter 6 Food and Beverage Operations

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Chapter 6Food and Beverage Operations
Banyan Veranda at Moana Hotel Waikiki
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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 directors
  day
• State the functions and responsibilities of the
  food and beverage departments
• Perform computations using key food and beverage
  operating ratios

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Food and Beverage Division

• Kitchen
• Catering
• Banquet
• Restaurants
• Room Service
• Minibars
• Lounges
• Bars
• Stewarding

La Mer at the Halekulani
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Skills for Food and Beverage Directors

• Leadership
• Training
• Motivation
• Budgeting
• Cost control
• And much more

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Kitchen Organization

• Executive Chef
• Responsible for guest satisfaction
• Ensures food quality and consistency
• Sous Chef
• Second in command
• Day to day operations

Sunday Brunch at the Turtle Bay Hotel
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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

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Food Costs

• Typical food cost ratio is 28-32
• Food Cost Ratio
• Food Cost
• Food Sales

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Contribution Margin

• Dollar differential between the cost and the
  sales price of a menu item
• Example
• Seafood Dish sells for 18.75
• Seafood Dish costs 6.75
• Contribution Margin 12.00

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Hotel Restaurants

• Number and type depend on type/service of hotel
• Typically run by Restaurant Manager
• Must promote restaurant to hotel guests

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Food and Beverage Division Organizational Chart
for a Large Hotel
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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

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Beverage Cycle

• Ordering
• Receiving
• Storing
• Issuing
• Bar Stocking
• Serving
• Guest Billing

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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

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Bar Management

• Maintaining cost control
• Assisting in wine selection
• Properly serving wine
• Knowledge of other beverages

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Bar Controls

• Automatic dispensing system
• Intoxication of customer
• Pilferage by employees
• Overcharging/undercharging customers

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Types of Hotel Bars

• Lobby bar
• Restaurant bar
• Service bar
• Catering and Banquet bar
• Pool bar
• Minibar
• Night clubs
• Sports bar

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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

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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

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Organization of the Catering Department
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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

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Catering Department

• Hotels Director of Sales
• General Manager
• Corporate Office Sales Department
• Convention Visitors Bureau
• Competition
• Rollovers
• Cold calls

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Styles of Meetings

• Theater Style

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Styles of Meetings

• Classroom Style

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Styles of Meetings

• Dinner Style

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Catering Event Order (CEO)

• Also called Banquet Event Order (BEO)
• Contains all information pertinent to the event
  that has been planned
• Guaranteed number

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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

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Trends

• Use of branded restaurants
• Hotels opting not to offer FB facilities
• More casual atmosphere
• Standardized menus
• Sports-themed bars
• Use of technology in guest services and overall
  operations-MS Surface

Outrigger Waikiki Branded Restaurants