Chapter 6

Food and Beverage Operations

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 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

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Food and Beverage Division
Kitchen
Catering
Banquet
Restaurants
Room service
Minibars
Lounges
Bars
Stewarding

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Skills for Food and Beverage
Directors
Leadership
Training
Motivation
Budgeting
Cost control
And much more

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Kitchen Organization
Executive chef:
Responsible for guest satisfaction
Ensures food quality and consistency
Sous chef:
Second in command
Day-to-day operations

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Kitchen Organization (cont.)
Chef tournant:
Rotates through kitchen
Relieves the chef station
Station chef:
Responsible for different areas within the kitchen
Examples:
Pastry chef, fish chef, and banquet chef
Roast, gril, and pantry

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Food Costs
Typical food cost ratio is 2832%
Food Cost Ratio =

Food Cost
Food Sales

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 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

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Food Operations
Number and type depend on type/service
of hotel
Typically run by restaurant manager
Must promote restaurant to hotel guests

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 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
1624% pour/cost percentage
Unlike food, beverages can be held over if
not sold

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Beverage Cycle
Ordering
Receiving
Storing
Issuing
Bar stocking
Serving
Guest billing

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Bar Management
Bars are run by sommeliers, whose duties,
along with wine stewards, include:
Supervising the ordering and storage of wines
Preparing wine list
Overseeing staff
Scheduling

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Bar Management (cont.)
Maintaining cost control
Assisting in wine selection
Properly serving wine
Knowledge of other beverages

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Bar Controls
Automatic dispensing system
Intoxication of customer
Pilferage by employees
Overcharging/undercharging customers

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Types of Hotel Bars
Lobby bar
Restaurant bar
Service bar
Catering and banquet bar
Pool bar
Minibar
Night clubs
Sports bar

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Stewarding Department
Responsibilities of the chief steward:
Cleanliness of the back of house
Cleanliness of glassware, china, and cutlery
Inventory of chemical stock
Maintenance of dishwashing machines
Pest control

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 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

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Figure 6-3
Organization of the Catering Department

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Dotted Line Responsibilities
Catering director must work with:
Directorof sales
Food and beverage director
Executive chef
Catering services manager

Responsible for selling and servicing all

catering, banquets, meetings, and exhibitions

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Catering Department
Hotels director of sales
General manager
Corporate office sales department
Convention & visitors bureau
Competition
Rollovers
Cold calls

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Styles of Meetings
Theater style
Figure 6-5

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Styles of Meetings (cont.)
Classroom style
Figure 6-6

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Styles of Meetings (cont.)
Horseshoe-Style
Seating Figure
6-7

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Styles of Meetings (cont.)
Dinner style
Figure 6-8

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 Catering Event Order
(CEO)
Also called Banquet Event Order (BEO)
Contains all information pertinent to the
event that has been planned
Guaranteed number

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 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

Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,

Management, 2nd edition NJ 07458. All Rights Reserved.
 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
More low-fat/low-carb menu items
Walker: Introduction to Hospitality 2007 Pearson Education, Upper Saddle River,
Management, 2nd edition NJ 07458. All Rights Reserved.