Chapter 6

Food and Beverage

Operations

Banyan Veranda at Moana Hotel Waikiki

©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
 Food and Beverage
Division
◼ Kitchen
◼ Catering
◼ Banquet
◼ Restaurants
◼ Room Service
◼ Minibars
◼ Lounges
◼ Bars
◼ Stewarding La Mer at the Halekulani

©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
Sunday Brunch at the Turtle Bay Hotel
◼ Day to day operations
 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
Food Costs
◼ Typical food
cost ratio is 28-
32%
◼ Food Cost Ratio
=
Food Cost
Food Sales
 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
 Hotel Restaurants
◼ Number and type
depend on
type/service of hotel
◼ Typically run by
Restaurant Manager
◼ Must promote
restaurant to hotel
guests
Food and Beverage Division Organizational
Chart for a Large Hotel
 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
 Beverage Cycle
◼ Ordering
◼ Receiving
◼ Storing
◼ Issuing
◼ Bar Stocking
◼ Serving
◼ Guest Billing
 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
 Bar Management
◼ Maintaining cost
control
◼ Assisting in wine
selection
◼ Properly serving wine
◼ Knowledge of other
beverages
Bar Controls
◼ Automatic dispensing system
◼ Intoxication of customer
◼ Pilferage by employees
◼ Overcharging/undercharging customers
 Types of Hotel Bars
◼ Lobby bar
◼ Restaurant bar
◼ Service bar
◼ Catering and Banquet bar
◼ Pool bar
◼ Minibar
◼ Night clubs
◼ Sports bar
 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
 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
Organization of the Catering
Department
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
 Catering Department
◼ Hotel’s Director of Sales
◼ General Manager
◼ Corporate Office Sales Department
◼ Convention & Visitors Bureau
◼ Competition
◼ Rollovers
◼ Cold calls
Styles of Meetings
◼ Theater Style

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 Styles of Meetings
◼ Classroom Style
Styles of Meetings
◼ Dinner Style
 Catering Event Order
(CEO)

◼ Also called Banquet

Event Order (BEO)
◼ Contains all
information pertinent
to the event that has
been planned
◼ Guaranteed number
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
 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-MS Surface
Outrigger Waikiki Branded
Restaurants