Beruflich Dokumente
Kultur Dokumente
Describe the duties and responsibilities of a food and beverage director and other key department heads Describe a typical food and beverage directors day State the functions and responsibilities of the food and beverage departments Perform computations using key food and beverage operating ratios
Kitchen Organization
Executive Chef
Responsible for guest satisfaction Ensures food quality and consistency
Kitchen Organization
Chef Tournant
Rotates through kitchen Relieves the chef station
Sous Chef
Second in command Day to day operations
Station chef
Responsible for different areas within the kitchen Examples
Pasty Chef, Fish Chef, and Banquet Chef Roast, grill and pantry
Food Costs
Typical food cost ratio is 28-32% Food Cost Ratio =
Food Cost Food Sales
Contribution Margin
Dollar differential between the cost and the sales price of a menu item Example Pasta Dish sells for Pasta Dish costs Contribution Margin $8.75 3.75 $5.00
Hotel Restaurants
Number and type depend on type/service of hotel Typically run by Restaurant Manager Must promote restaurant to hotel guests
Figure 6-1
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Bars
Place to relax and socialize for both business and pleasure Profit percentage for beverage is higher than food profit center Efficiency based on pour/cost percentage
16-24% pour/cost percentage
Beverage Cycle
Ordering Receiving Storing Issuing Bar Stocking Serving Guest Billing
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Bar Management
Bars are run by sommeliers, whose duties along with wine stewards include
Supervising the ordering and storage of wines Preparing of wine list Overseeing of staff Scheduling
Bar Management
Maintaining cost control Assisting in wine selection Properly serving wine Knowledge of other beverages
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Bar Controls
Automatic dispensing system Intoxication of customer Pilferage by employees Overcharging/undercharging customers
Stewarding Department
Responsibilities of Chief Steward:
Cleanliness of back of house Cleanliness of glassware, china and cutlery Inventory of chemical stock Maintenance of dishwashing machines Pest control
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
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Figure 6-3
Responsible for selling and servicing all catering, banquets, meetings and exhibitions
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Catering Department
Hotels Director of Sales General Manager Corporate Office Sales Department Convention & Visitors Bureau Competition Rollovers Cold calls
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Styles of Meetings
Theater Style XXXXXXXX XXXXXXXX XXXXXXXX XXXXXXXX XXXXXXXX XXXXXXXX XXXXXXXX XXXXXXXX
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Styles of Meetings
Classroom Style
Styles of Meetings
Dinner Style
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Trends
Use of branded restaurants Hotels opting not to offer F&B facilities More casual atmosphere Standardized menus Sports-themed bars Use of technology in guest services and overall operations
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After Reading and Studying This Chapter, You Should Be Able to:
Apply the forecasting technique used in the chapter to measure expected volume of business Name and describe the various types of services Explain the important aspects of food production Describe the key points in purchasing, receiving, storing and issuing
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After Reading and Studying This Chapter, You Should Be Able to:
Explain the difference between controllable expenses and fixed costs Explain the components of an income statement and operating ratios Describe the important aspects of a control system for a restaurant operation Outline the functional areas and tasks of a foodservice/restaurant manager
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Restaurant Forecasting
Budget projections Guest counts or covers
Meal periods Day of week Special holidays
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Service
Guests want less formal, yet professional Training is necessary Servers are salespeople Suggestive selling
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Food Production
Based on expected volume of business Prep work done prior to service times Kitchen layout
Cooking line
Teamwork
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Kitchen/Food Production
Staffing and scheduling Training and development Management involvement Employee recognition
Production Procedures
Production sheets
Count the product on hand (par levels) Determine production level Determine actual sales
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Purchasing
Use of standards (product specs) System of control for theft and loss Par stock and reorder points Who will do the purchasing? Who will handle receiving and storage?
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Food Cost %
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Controls
Loss of $20 billion a year due to theft and cash mishandling One out of every 3 employees will steal 35% of restaurants fail due to theft 75% of missing inventory is from theft 73% of all job applications are falsified Use of POS can solve some problems
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Trends
More flavorful food Increased takeout meals and home meal replacement Food safety and sanitation Guests becoming more sophisticated
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Trends
More food court restaurants Steakhouses are again popular Segments are splitting into tiers QSRs in convenience stores Difficulty in finding good employees
Next Week
IWFA Event
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