Food and Beverage

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Food and Beverage
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Managing Food Beverage Operations in a Hotel

• Food Service outlets include
• Restaurants
• Lounges
• Banquet and catering
• Room service

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Managing Food beverage Operations in a hotel

• A large hotel should ensure that FB units in the
  same hotel do not compete directly with each
  other.
• Units must be diverse to give different segments
  of the market a choice.
• FB services should be treated as important
  revenue generator for the hotel.
• However, some hotels may decide not to have any
  FB operations but lease out spaces to outside
  companies to run FB services.

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Food service personnel

• An executive chef is responsible for management
  related to the food production activities.
• In a large hotel, he may actually perform little
  in the line of food production.
• In a small restaurant, he may be part owner and
  performs most of the food related function.
• Other position in the kitchen
• Sous chef
• Pastry chef
• Banquet chef
• Assistant chef

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Dining Room personnel

• Depending on the complexity, the positions may
  be
• Maitre d (host / hostess)
• Greets and supervises waitering staff
• Captains
• Servers (waiter / waitress)
• Cashiers
• Bartenders
• Cocktail servers

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Similarities Hotel Restaurant Foodservices
Planning issues
Financial concerns

Cost control procedures
Emphasis on consumers
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Standard Operating Procedures Cycle of FB
Product Control
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Cycle of FB Product Control (continued)
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Cycle of FB Product Control (continued)
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Personnel Requirement Similarities
Hotel Restaurant Foodservices
Practice of empowerment
To meet unanticipated guest needs effectively
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Profitability Differences
Hotel Restaurant Foodservices
Profitability Revenue - Expenses
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Marketing-related Differences
Hotel Restaurant Foodservices
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Room Service Operations
Profitability Concerns
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Room Service Operations
Menu Planning Factors
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Room Service Operations Operating Issues
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Room Service Operations Within-Room Service
Training issues for room service attendants
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Banquet Operations Profit Opportunities
Well-planned banquets can be profitable!
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Banquet Operations Menu Planning
Factors / concerns for planning banquet menus
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Banquet Operations Service Styles
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Banquet Operations Beverage Functions
Various ways to charge for beverage
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Alcoholic Beverage Service in Hotels
Good training protects guests, public and hotel
from tragedies and lawsuits