Upgrade to remove ads
Terms in this set (16)
Director of food and beverage Responsibilities
For the efficient and effective operation of the kitchen/catering/banquet. Restaurants/room service/minibars. Lounges/bars/stewarding
Skills needed for food and beverage director
Leadership. identifying trends. Finding and keeping outstanding employees. Training. motivation,budgeting. cost control. Finding profit from all outlets. Having a detailed working knowledge of the front-of-the-house operations. Exceeding guests expectations in food and beverage offerings and service.
Food and Beverage Directors
Usually start the day at 8:00 am and the workweek is usually Monday through Saturday
Stay in close contact with the sales department.
Attend staff meetings, executive committee meetings, and profit and loss statement meetings.
It takes years of experience and dedication
Practical kitchen work, dining room service, purchasing, stewarding, and room service.
Efficient kitchen operations
Exceeding guest expectations for quality and quantity of food
Temperature, presentation, and portion size.
Cooperation of kitchen staff is important
Software that costs out standard recipes, establishes perpetual inventories, and calculates potential food cost per outlet can assist in this process
Food cost percentage
food cost dollars divided by sales - averages about 30% for hotels.
Labor cost percentage
labor dollars divided by sales dollars - varies significantly by operation
The contribution margin is the difference between the cost and the sale price of an item.
The number of guests staying in the hotel who dine in the hotel's restaurant
important revenue source
pour/ cost percentage
Pour cost is obtained by dividing the cost of depleted inventory by sales over a period of time. Food and beverage directors expect a pour cost between 16-24%
Responsible alcoholic beverage service
All staff members should receive training in this.
Includes a variety of occasions when people may eat at varying times
Refers to groups of people who eat together at one time and in one place
Director of catering
reports to the food and beverage director, and is responsible for selling, servicing, catering, banquets, meetings, and exhibitions
Catering service manager
Directing the service of all functions. Supervising the catering house persons. Scheduling the banquet captains and approving staffing. Cooperating with the banquet chef to check menus and service arrangements. Checking that the client is satisfied Checking last-minute details. Making out client bills immediately after the function. Adhering to all hotel policies and procedures. Calculating and distributing the gratuity and service charges. Coordinating the special requirements with the DOC and catering coordinator
YOU MIGHT ALSO LIKE...
Hosp Management ch. 4
Intro to Hospitality Ch 3 & 4
HRT Chapter 4
OTHER SETS BY THIS CREATOR
RTH ch. 6
OTHER QUIZLET SETS
Econ Test 1
APEC 2020 Test 3
Exam 1- MAR 3023