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Food & Beverage Management

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by

Diana Colmenares

on 11 September 2013

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Transcript of Food & Beverage Management

Rooms
Food and Beverage
Food and Beverage
Rooms
20%
Hotel's operating profit
Food and Beverage Director
Assistant F&B Director
Restaurant Manager
Bussers
Servers
Captain
Beverage Manager
Servers
Barman
Executive Chef
Interns
Cooks
Sous Chef
Catering Manager
Captains
Servers
Services Manager
Room Service Manager
Sales Associates
Servers
Bussers
Cashier
Skills
Food and
Beverage
Director
Exceed guest's expectations
Leadership
Identify trends
Finding and keeping outstanding employees
Training
Motivation
Budgeting
Cost control
Finding profit from outlets
Kitchen, catering, banquet ...
Restaurant, room service, minibars ...
... Lounges, bars, stewarding
Staff meetings

F&B meetings

Executive commitee meetings

Interdepartmental meetings

P&L Statement meetings
F&B Director
attends

the
main functions
To provide F&B facilities to the guest

To provide F&B for groups conferences, meetings, themed parties ...

To exceed guest expectations
Is one of the departments of the hotel that plays a key role, by providing food and drinks to in-house guests and as well as out-side guest
Food and Beverage
when an inn had a single dinning room that could hold a limited number of guests, it was a fairly simple task
TODAY
Providing food and beverage is more complicated
Might have a
coffee shop
, a
gourmet restaurant
, a pool side
snack bar
,
room service
, two
banquet halls
, and ten
function rooms
where food and beverage are served
it might also have a
lounge
, a
nightclub
, and a
lobby bar
.
In a busy
day
or
night
, it's quite likely that functions will be booked in many outlets at the same time. In addition, some outlets may have multiple events schedule for a single day
DEFINITION
In earlier times ...
LARGE HOTEL
LARGE HOTEL
The individual responsible for the operation of all the restaurants and kitchen duties, including guest satisfaction and profitability
successful
F&B Director
What comes to your
mind when...?
you think about the
Food and Beverage department
WHAT HAS CHANGED?
dream job
To every ending ,
there is a new beginning

thank you!
Questions?
Responsible for overall management of kitchen. They supervise staff, create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, trains apprentices and maintains a sanitary and hygienic environment for the preparation of food.
Chef de cuisine
english
french
Executive Chef
Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present.
Sous chef de cuisine
english
french
Sous chef
Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes. Those that work in a lesser station are referred to as a demi-chef.
Chef de partie
english
french
Senior chef
This position is an independent one where they usually prepare specific dishes in a station. They may be referred to as a cuisinier de partie.
Cuisinier
english
french
Cook
Also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.
Commis
english
french
Junior cook
Many times they are students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.
Apprenti(e)
english
french
Apprentice
Cleans dishes and utensils and may be entrusted with basic preparatory job.
english
french
Dishwasher
Welcomes guests, and seats them at tables. They also supervise the service staff. It is this person that commonly deals with complaints and verifies patron bills
Maître d'hôtel
english
french
Maître
Clears plates between courses if there is no commis débarrasseur, fills water glasses and assists the chef de rang.
Commis de rang
english
french
Busser
In larger establishments, this person brings the different courses from the kitchen to the table
Commis de suite
english
french
Runner
Manages wine cellar by purchasing and organizing as well as preparing the wine list. This person also advises the guest on wine choices and serves it.
Sommelier
english
french
Wine server
Explains the menu to the guest and answers any questions. This person often performs the tableside food preparations. This position may be combined with the chef de rang in smaller establishment.
english
french
Captain
This position found in smaller establishments performs the multiple duties of various positions in the larger restaurants in the service of food and drink to the guest.
english
french
Server
Manages the bar in a restaurant which includes ordering and creating drink menus; they also oversee the hiring, training and firing of barmen. Also manages multiple bars in a hotel or other similar establishment.
Chef de bar
english
french
Bar manager
Serves alcoholic drinks to guests.
english
french
Bartender
Barman
Is the person in charge of the kitchen

Is responsible to the F&B director
Executive Chef
Exceed guest's expectations in the quality , presentation, taste, and portion size.
The desired outcome is


Hot food is served HOT

Cold food is served COLD
The desired outcome is
The desired outcome is
Chef de Partie
better communication
empower to make their
own
decisions
Executive
Chef
no decision is wrong
Sous Chef
(cc) image by nuonsolarteam on Flickr
ordering
hiring
firing
operating decision
Chef Tec
COST CONTROL
kitchen brigade
Software solutions for purchasing, ordering, inventory control, recipe and menu costing.
Chef Tec Plus
COST CONTROL
Offers perpetual inventory, sales analysis, inventory reports and multiple profit centers.
HIGH
maintaining
morale
COST CONTROL
are maintained with the help of software that cost standard recipes, establishes perpetual inventories, and calculates potential food costs per outlet
key
controlling cost is a essential part of F&B operations and, because labor costs reperesent the most variable cost staffing becomes and important factor in the day to day running of the F&B department
Time Pro
LABOR MANAGEMENT
time, attendance, and scheduling that provides and analytical took for managements and saves time on forecasting and scheduling
FOOD COST %
Cost of food
Food sales
If the sale of a hamburger is $1.00 and the cost of the food is $0.30.

The food percentage is 30%
CONTRIBUTION MARGIN
Cost of preparing
the item
Is the amount contributed by a menu item toward overhead expenses
If a pasta dish cost $3.25 and sells for $12.95


The contribution margin is $9.70
LABOR COST PERCENTAGE
Labor cost
Food sales
If food sales total $1000 and the labor cost total $250

The labor cost percentage is 25%
May vary depending on the amount of convenience foods purchased vs. those made from scratch
KITCHEN
Service brigade
Setting and mantaining quality standards

Hiring, training, and developing employees

Marketing

Banquets, coffee services, in room dining, etc

Budget
Restaurant Manager
FOOD OPERATIONS
Hotels may have
several restaurants
or
no restaurants
at all
major hotel chains
Signature or Upscale Restaurant
Casual coffee shop typed restaurant
CHALLENGES
Hotel guest are not always predictable

Guest extend beyond the forecasted number of guest, problems may arise.

Too many guest may result in delays and poor service.

Too few guest means that employees are underutilized, which can increase labor costs.
Selling price of
the item
x
100
x
100
Restaurants
Profiterole
18˚
Lounge
Privé
Pool Bar

Banquets

Bar

Room Service
INTRODUCCIÓN
A LA
INDUSTRIA
DE LA
HOSPITALIDAD
MODULE III
Necessity for standard operating procedures
Purchasing
Receiving
Storing
Issuing
Prepreparation
Preparation
Serving
Service
Cost-Control Procedures
Repeat business important to financial success
Marketing concerns
Emphasis on Consumers
All food service operations must assess financial status
Operating budget
Income statement
Balance sheet
Cash flow statement
Financial Concerns
Menu impacts operational factors:
Layout/equipment
Labor for production, service, and cleanup
F&B products for purchase
Menu driven by guests’ wants, needs, and/or preferences
Plan by focusing on menu
Planning Issues
Food & Beverage Management
Inventory
Recipe Picture
Invoice
Inventory Location
Nutritional Facts
http://edition.cnn.com/video/?/video/international/2010/10/13/biz.trav.durgahee.hotel.f.and.b.cnn
http://edition.cnn.com/video/?/video/world/2012/09/13/exp-quest-reinventing-hotel-breakfast.cnn
Full transcript