FOOD AND BEVERAGE

MANAGEMENT

Manajemen Perhotelan
 Managing Food & Beverage Operations in a
Hotel

Food Service outlets include:

Restaurants
Lounges
Banquet and catering
Room service
 Managing Food & Beverage Operations in a Hotel

 Sebuah hotel besar harus memastikan bahwa unit F & B di hotel yang sama
tidak bersaing secara langsung satu sama lain.
 Unit harus beragam untuk memberi segmen pasar yang berbeda pilihan.
 Layanan F & B harus diperlakukan sebagai generator pendapatan penting bagi
hotel.
 Namun, beberapa hotel mungkin memutuskan untuk tidak memiliki operasi F &
B tapi menyewakan ruang ke luar
 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 (second Chef)
 Pastry chef
 Banquet chef
 Assistant chef
 Dining Room personnel
 Depending on the complexity, the positions may be:
 Maitre d (host / hostess)
the person in a restaurant who oversees the waitpersons and busboys, and who typically handles
reservations
 Greets and supervises waitering staff
 Captains
 Servers (waiter / waitress)
 Cashiers
 Bartenders
 Cocktail servers
 Similarities: Hotel & Restaurant Foodservices
Planning issues Financial concerns
Plan by focus on menu
All foodservice operations must assess
Menu focus on guests’ wants, needs &
preferences financial status
- Operating budget
Menu impacts operational factors
- layout / equipment - income statement / balance
- labor for production, service & sheet / cash flow statement
clean-up
- F&B products for purchase

Emphasis on consumers Cost control procedures

Marketing concerns Necessity for standard operating

Repeat business important to financial procedures
success - Purchasing / receiving / storing
/ issuing / pre-preparation /
preparation / serving / service
Standard Operating Procedures: Cycle of F&B Product Control
Step 1: Purchasing

Step 2: Receiving

Step 3: Storing

Step 4: Issuing

Step 5: Pre-Preparation

Step 6: Preparation

Step 7: Serving

Step 8: Service
 Cycle of F&B Product Control (continued…)
Step 1: Develop purchase specification
Supplier selection
Purchasing Purchasing correct quantities
No collusion between property and supplier
Evaluation of purchasing process
Development of receiving procedures
Step 2:
Completion of necessary receiving reports (e.g., addressing
Receiving financial and security concerns)

Effective use of perpetual & physical inventory systems

Step 3: Control of product quality
Storing Securing products from theft
Location of products within storage areas
Product rotation concerns
Step 4: Matching issues (issue & usage)
Issuing Purchasing as inventory is depleted
 Cycle of F&B Product Control (continued…)
Step 5: Mise-en-place
Minimizing food waste / maximizing nutrient retention
Pre-Preparation
Use of standardized recipes
Step 6: Use of portion control
Preparation Requirements for food and employee safety

Timing of incoming F&B orders

Step 7: Portion control
Serving Revenue management concerns

Revenue control concerns

Step 8: Serving alcoholic beverage responsibly
Service Sanitation and cleanliness
F&B server productivity
TERIMAKASIH