Chapter 1 The Challenge of Food and Beverage Operations

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Chapter 1The Challenge of Food and Beverage
Operations
Planning and Control for Food and Beverage
Operations Sixth Edition (464TXT or 464CIN)
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Commercial/Noncommercial Operations

• Commercial Operations
• Restaurants
• Hotels
• Clubs
• Noncommercial Operations
• Schools
• Hospitals
• Military

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Differences between Hotel and Stand-Alone
Restaurant Food Service Operations

• Location
• Hours of operation
• Room service
• Cost allocation of employee meals
• Multiple food outlets
• Visibility
• Guest payment options
• Range of management decision-making

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Revenue and Support Centers

• Revenue Centers
• Restaurant
• Banquets
• Room service
• Support Centers
• Purchasing/receiving
• Food production units
• Stewarding

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Components of Management

• Planning
• Creates goals/objectives and action plans to
  achieve them
• Organization
• Establishes flow of authority and communication
• Coordination
• Assigns work/organizes resources to achieve
  objectives

(continued)
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Components of Management
(continued)

• Staffing
• Recruits/hires applicants
• Directing
• Gets work done through people
• Control
• Takes corrective action when actual results fall
  short of objectives
• Evaluation
• Monitors attainment of goals/objectives