Beruflich Dokumente
Kultur Dokumente
Financial concerns
All foodservice operations must assess financial status - Operating budget - income statement / balance sheet / cash flow statement
Emphasis on consumers
Marketing concerns
Standard Operating Procedures: Cycle of F&B Product Control Step 1: Purchasing Step 2: Receiving Step 3: Storing Step 4: Issuing Step 5: Pre-Preparation Step 6: Preparation Step 7: Serving
Step 8: Service
Hotel Operations Management, 1/e Hayes/Ninemeier 2004 Pearson Education Pearson Prentice Hall Upper Saddle River, NJ 07458
Develop purchase specification Supplier selection Purchasing correct quantities No collusion between property and supplier Evaluation of purchasing process Development of receiving procedures Completion of necessary receiving reports (e.g., addressing financial and security concerns) Effective use of perpetual & physical inventory systems Control of product quality Securing products from theft Location of products within storage areas Product rotation concerns Matching issues (issue & usage) Purchasing as inventory is depleted
2004 Pearson Education Pearson Prentice Hall Upper Saddle River, NJ 07458
Step 7: Serving
Step 8: Service
Hotel Operations Management, 1/e Hayes/Ninemeier
Menu
Very high labor costs High expenses incurred for capital costs - delivery carts / warming devices Service to guests - some guests select hotels based on room service availability Impacts hotel rating High expenses incurred for capital costs - Delivery carts / warming devices Offer hospitality suite business Provide hosted events
Why offered?
2004 Pearson Education Pearson Prentice Hall Upper Saddle River, NJ 07458
Quality Concerns
Must offer products maintaining quality during holding and transportation to guest room (example: problems with omelet & French fries)
CrossSelling
Advertising availability of other hotel services - dinner menu providing info about Sunday brunch
Menu Language
Language barriers for international guests - uses of pictures and multi-lingual menu descriptions Clearly state ordering-requirements - minimum order charges / mandatory tipping policies
2004 Pearson Education Pearson Prentice Hall Upper Saddle River, NJ 07458
Communication
Technology
Upselling Technique
Explaining procedures to retrieve room service items Asking guests where room service meal should be set up
Presenting guest check and securing payment Opening wine bottles (where applicable) Providing an attitude of genuine hospitality
Hotel Operations Management, 1/e Hayes/Ninemeier 2004 Pearson Education Pearson Prentice Hall Upper Saddle River, NJ 07458
Banquet menu has higher contribution margin. - banquets frequently celebrate special events
Forecasting & planning production, service and labor are relatively easy. - formal guarantee is made
- less likelihood of overproduction of food with subsequent waste
Beverage sales from hosted or cash bars increase profit. - capable of increasing alcoholic beverage sales
Increasing market share of the communitys banquet business
Hotel Operations Management, 1/e Hayes/Ninemeier
Guest preferences
Ability to deliver desired quality products Availability of ingredients required to produce the menu Production / service staff with appropriate skills Equipment / layout / facility design issues Nutrition issues Sanitation issues Peak volume production / operating concerns Ability to generate required profit levels
Hotel Operations Management, 1/e Hayes/Ninemeier 2004 Pearson Education Pearson Prentice Hall Upper Saddle River, NJ 07458
when large evening event precedes following days large breakfast event in same room
2004 Pearson Education Pearson Prentice Hall Upper Saddle River, NJ 07458