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Food and Beverage Operations

Chapter 4

Carolyn Elbert

on 21 August 2017

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Transcript of Food and Beverage Operations

Chapter 4
Food and Beverage Operations
Food Operations
Depending on the size of the hotel: F&B small to large
Kitchen operations
Exceeding guest expectations
Recipe and presentation guidelines
Food safety and sanitation standards
Responsible for back of the house (BOH) cleanliness
Maintain: china, glass, silver and cleaning supplies
Inventory controls
Maintaining dish equipment and pest control
Forecasting labor and cleaning supplies
Provides a place for guests to relax & socialize
Profit on beverage is much high than other items
Important source of revenue for the hotel
Responsible service, liability**
Catering Department
Director of F&B
Responsible for:
Room Service
About 20% of a hotel's operating profits come from F&B
Executive Chef
Maintains Operational Controls: Food & Labor Cost
Hotel property size impacts the number of Chefs needed
Sous chefs, chef de cuisine, pastry chef, banquet chef, etc.
Brigade System
Restaurant Manager is responsible for:
Maintaining Quality Standards
Forecasting (capture rate)
Typical bar types in hotels are:
Lobby Bar
Restaurant Bar
Catering/Banquet Bar
Pool Bar
Sports Bar
This department is EXTREMELY important..the unsung hero
Catering Director
Sells Functions
Leads a Team
Sets and Maintain Department Sales and Cost Budgets
Develops Service Standards
Knowledgeable (cultures)
Catering Event Order (CEO)
Banquet Event Order (BEO)
Prepared and Completed for EACH function
Communicates essential information: What and When
Service Detail
Catering Coordinator
Managing the office and controlling the function diary
Catering Services Manager
Directing the service of all functions
Supervising room set up, checking in with clients/guests
Room Service/In-Room Dining
Forecasting Demand:
House Count (rooms occupied)
Guest Mix
Found in Luxury, Resort, Full Service and Airport Hotels
Trends in Hotel Food and Beverage
Using branded restaurants
Food Trends:
Low Carbohydrates
Hampton Inn Skokie, IL
With Ruby Tuesday Attached
Biggest Challenge:
Job of the Room Service Manager
Full transcript