Hotel Operation-F&B Division

1
Hotel Operation-FB Division

• Overview
• This presentation gives information about the
  organization of FB department in hotels
• Goal
• To learn the operations of the food beverage
  department

2
Objectives

• To learn sub divisions of the food beverage
  department
• To learn the skills of the FB directors
• To learn the kitchen organization in a hotel
• To learn the types of Bar Controls
• To learn the duties of the Director of Catering
• To learn the trends in Food Beverage Operations

3
Food and Beverage Division

• Kitchen
• Restaurants
• Banquets
• Beverage
• Lounges
• Bars
• Banquet Beverage
• Room Service

4
Skills for FB Directors

• Leadership
• Training
• Motivation
• Budgeting
• Cost control
• And much more

5
Kitchen Organization

• Executive Chef
• responsible for customer satisfaction
• ensures food quality and consistency
• Executive Sous Chef
• second in command
• day to day operation

6
Kitchen Organization

• Sous Chef
• Chef tournant
• rotates through kitchen
• Chefs de partie
• responsible for different areas within the
  kitchen
• examples pasty chef, banquet chef, garde manger,
  restaurant chef

7
Food Costs

• Beginning Inventory
• Purchases
• - Issues
• Ending Inventory
• Inventory Issues is the food cost
• Food Cost Ratio Food Cost
• Food Sales
• Typical food cost ratio is 28-32

8
Labor Beverage Costs

• Labor Cost
• highest single expense in the food beverage
  division
• amount of employee hours
• department revenue
• Beverage Cost (Pour Cost)
• beverage issues
• beverage revenues

9
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

10
Bars

• Profit percentage for beverage is higher than
  food, profit center
• Efficiency based on pour/cost percentage
• 16-24 pour/cost percentage

11
Bar Controls

• Automatic dispensing system
• Intoxication of customer
• Pilferage by employees
• Overcharge/undercharge customers
• Perpetual Inventories

12
Director of Catering

• 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.

13
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

14
Catering Business

• Meetings from Sales Department
• Corporate Office Sales Department
• Convention Visitors Bureau
• Community Social Events
• Private Affairs
• Cold calls

15
Trends in Food andBeverage Operations

• Use of branded restaurants
• Hotels opting not to offer FB facilities
• More casual atmosphere
• Themed restaurants
• Standardized menus within a chain
• Sports theme bars
• Partnering with other brands