Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Food and Beverage Operations

Chapter 4

Carolyn Elbert

on 14 September 2015

Comments (0)

Please log in to add your comment.

Report abuse

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)
When staying at a hotel that has a restaurant..
Do you eat at the restaurant located in the hotel?

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:
What are the expected covers, and how will it impact room service?
Job of the Room Service Manager
Full transcript