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