Post on 24-Dec-2015
transcript
Hotel Operation-F&B Division
Overview□This presentation gives information
about the organization of F&B department in hotels
Goal□ To learn the operations of the food
& beverage department
Objectives
□ To learn sub divisions of the food & beverage department
□ To learn the skills of the F&B directors□ To learn the kitchen organization in a
hotel □ To learn the types of Bar Controls□ To learn the duties of the Director of
Catering □ To learn the trends in Food & Beverage
Operations
Food and Beverage Division□Kitchen□Restaurants□Banquets□Beverage
□Lounges□Bars□Banquet Beverage
□Room Service
Skills for F&B Directors
□Leadership□Training□Motivation□Budgeting□Cost control□And much more
Kitchen Organization
□Executive Chef□responsible for customer satisfaction□ensures food quality and consistency
□Executive Sous Chef□second in command□day to day operation
Kitchen Organization
□Sous Chef□Chef tournant
□rotates through kitchen
□Chefs de partie□responsible for different areas within
the kitchen□examples: pasty chef, banquet chef,
garde manger, restaurant chef
Bar Controls
□Automatic dispensing system□Intoxication of customer□Pilferage by employees□Overcharge/undercharge customers□Perpetual Inventories
Trends in Food andBeverage Operations
□Use of branded restaurants□Hotels opting not to offer F&B
facilities□More casual atmosphere□Themed restaurants□Standardized menus within a chain□Sports theme bars□Partnering with other brands