hrtm 3

A la carte

full service

room service

full service

banquet capabilities

full service

alcoholic beverages

sometimes limited service

usually full service

off-site food service

sometimes full service

offer meeting with food and beverage

sometimes limited

full service

markets food and beverage to general public

full service

location of food and beverage

limited service: lobby

full service: dedicated area

food preparation/storage

limited: minimal

full service: extensive

payment for consumed food

limited: included in rate

full: additional charge

breakfast services in limited service hotels

-continental breakfast

-breakfast bar with cold food choices

-breakfast bar with hot food choices

-deluxe hot breakfast

other food services available in limited service hotel

-all day hot beverage service

-F&B items for a manager's reception

meetings-related food services

-group responsible for food services

-hotel contacts caterer in behalf of group

-hotel provides food services

mark-up

value added by the hotel

steps in managing breakfast options

step 1: menu planning

step 2: purchasing

step 3: receiving and storing

step 4: setting up for breakfast service

step 5: maintaining breakfast service

step 6: cleaning up

Step 1: menu planning

factors to consider:

-opinions of managers, owners, and franchisors

-signature (food or beverage) items

-guests (purpose of visit, values, demographics)

-operating concerns (product availability, presonnel needs, layout, equip. available, production volumes)

food cost per guest

total breakfast food cost/number of guests served

actual accounting system

utilized to calculate food cost for a fiscal period

beginning inventory of items

+ purchases

- ending inventory of items

\= food cost

cash accounting system

an accounting system that considers revenue to be earned when it is received and expenses to be incurred when they are paid for

step 2: purchasing

- centralized purchasing (if being part of a multi-unit organization)

-par inventory system

-challenges

par inventory system

managing purchasing and inventory based upon the requirement that a specified quantity of product be available in inventory

challenges in buying the right amount of food

-low sales forecasts turns into a busy breakfast

-predicting guest preferences

step 3: receiving and storing

-receiving (food service)

-delivery invoice

step 4 - food service attendant performance depends on...

-proper training

-development of a work task checklist

-serving diagram

step 5: maintaining breakfast service

-food needs must be anticipated and replenished promptly

-the area must be kept neat and tidy, despite large groups of guests dining at the same time

step 6: cleaning up

last call

US expenditure of food away from home

50% of food budget

average food-borne outbreak costs

$100,000 (including lost business and wages, medical and lawyer fee)

food borne illness outbreak

two or more people develop the same illnesses after ingesting the same food

organization of food and beverage management in small hotels

hotel general manager - food and beverage manager - head cook, restaurant and banquet manager, head bartender

procurement

take into consideration the quantity ordered (ex:/ half cherries are a low cost vs. cherries with a stem are a high cost)

food service control points

1. procurement

2. receiving, storing, and issuing

3. production

4. serving and service is the process of moving prepared food

production

-standardized recipe

-scratch vs. convenience food (make or buy analysis, chain recipe)

serving

kitchen to servers

service

server to guests

common service styles

-american (plated) service

-traditional french service (prepared at table)

-russian (platter) service (plated in kitchen and individual portion served at table)

-english (family) service

-buffet (self-service)

-counter service (bars)

guest check average

total revenue/total \# of guests served

turns

\# of covers/ \# of seats

(How many times can we seat the restaurant)

sales per available seat

F&B sale/\# of available seats

(how profitable each seat is)

ration of beverage sales to food sales

beverage sales/food sales

food cost %

food cost/food sales

labor cost %

F&B labor cost/ F&B sales

room service lose money because of

-high labor costs

-capital costs

-need to constantly return soiled items to kitchen area

-lack of consistency

catering manager

books your event and is your partner in the event planning process **more profitable

banquet manager

-go to guy for the day and night of your event

-oversee physical set up of event

hosted bar

the host pays for vouchers for attendees for a limited number of free drinks

cash bar

guests buy drinks themselves

function room details to consider

-size of the room

-number of seats

-dance floors

-aisle space

-timing

-reception/buffet lines