Hospitality Chapter 4 Flashcards

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

Briefly describe the challenges a food and beverage director faces on a daily basis.

A food and beverage director faces challenges such as exceeding guests' expectations, leading and training staff, budgeting, controlling costs, managing profits, and staying updated on trends and front-of-house operations.

List the measures used to determine the food and beverage department's profit and loss.

Measures include food cost percentage, contribution margin of menu items, and labor cost ratio.

Explain the problems a hotel faces in making the following departments profitable: restaurants, bars, and room service.

Restaurants may face unpredictable guest behavior, leading to underutilized staff. Bars encounter issues with cost control and pilferage.

Explain the importance of the catering department for a hotel and list the responsibilities of a catering sales manager.

The catering department is crucial for servicing major events and generating revenue. Responsibilities include selling and servicing functions, managing staff, and ensuring guest satisfaction. Signup and view all the answers

What is a banquet?

Groups of people who eat together at one time and in one place Signup and view all the answers

What does BEO stand for in a catering context?

BEO stands for Banquet Event Order. Signup and view all the answers

What is capture rate in the context of hotel restaurants?

Capture rate refers to the number and type of hotel guests considered in estimating expected restaurant guests for any meal. Signup and view all the answers

What is catering in the context of hospitality?

Catering includes a variety of occasions when people may eat at varying times. Signup and view all the answers

What is the role of a catering coordinator?

A catering coordinator is responsible for managing the office and controlling the function diary. Signup and view all the answers

What does CEO stand for?

Chief Executive Officer Signup and view all the answers

What is the responsibility of a CSM?

Has the enormous responsibility of delivering higher-than-expected service levels to guests. Signup and view all the answers

What is the role of the Chef Tournant?

He is under the sou chef. Signup and view all the answers

What are the responsibilities of a Chef Steward?

Is responsible to the director of food and beverage for cleanliness, maintaining glassware, maintaining strict inventory control, and sanitation of the kitchen. Signup and view all the answers

Classroom-style seating usually takes about ______ times as much space as theater style.

three Signup and view all the answers

What is contribution margin?

It is the amount contributed by a menu item toward overhead expenses and is the difference between the cost of preparing the item and its selling price. Signup and view all the answers

Describe dinner-style room seating.

Dinners are catered at round tables of eight or ten persons for large parties and on boardroom-style tables for smaller numbers. Signup and view all the answers

What does DOC stand for?

Is responsible to the food and beverage director for selling and servicing, catering, banquets, meetings, and exhibitions in a way that exceeds guests' expectations and produces reasonable profit. Signup and view all the answers

What is the primary responsibility of the Director of Food and Beverage?

Is responsible for the efficient and effective operation of kitchens, restaurants, and lounges. Signup and view all the answers

What is the role of an Executive Chef?

Operates the kitchen in accordance with the company policy and strives to achieve desired financial results. Signup and view all the answers

Food cost percentage is calculated by the cost of food divided by ______.

the amount of food sales Signup and view all the answers

What does food sales percentage express?

In a kitchen, the labor cost percentage may be expressed as this. Signup and view all the answers

What is a guaranteed-number policy?

It is the number of guests the hotel will prepare to serve and will charge accordingly. Signup and view all the answers

What is the purpose of horseshoe-style room seating?

It is frequently used when interaction is sought among the delegates. Signup and view all the answers

What role does a Kitchen Manager play?

They are served as the food and beverage directors in mid-sized and smaller hotels. Signup and view all the answers

What affects labor cost percentage?

It varies depending on the amount of convenience foods purchased versus those made from scratch. Signup and view all the answers

Study Notes

Challenges of a Food and Beverage Director

Oversees various operations: kitchen, catering, restaurants, and lounges.
Responsible for guest satisfaction and exceeding expectations in food offerings.
Must possess leadership qualities, trend recognition, employee retention, and training capabilities.
Requires budgeting knowledge and ability to manage costs.
Regularly checks various aspects of operations, including messages, service quality, special requests, and events throughout the day.

Profit and Loss Measurements in Food and Beverage

Approximately 20% of a hotel's operating profit derives from food and beverage.
Acceptable profit margin ranges between 25-30%, but can be as low as 7% in all-suite hotels offering complimentary meals.
Key factors include:
- Food cost percentage.
- Contribution margin, which is the difference between preparation costs and selling price.
- Labor cost percentage, expressed as a fraction of food sales.

Profitability Challenges in Restaurants, Bars, and Room Service

Restaurants face unpredictable guest usage; sometimes guests dine out instead of in.
Difficulty in attracting hotel guests into hotel restaurants often results in overstaffing or underutilization of resources.
Bars must manage cost controls, particularly pour/cost percentages, to avoid high losses due to pilferage and overpouring.
Responsible alcoholic beverage service is crucial for liability management.

Importance and Responsibilities of the Catering Department

Catering services a diverse range of events, from weddings to corporate meetings, which drives hotel revenue.
Directors of catering are crucial for selling and servicing events, focusing on exceeding guest satisfaction.
The director must work closely with the executive chef to design menus, develop sales strategies, and adhere to budgets.
Key customers often include corporate offices, conventions, and community groups.

Catering sales managers (CSMs) optimize guest satisfaction while generating revenue through sales.
Daily meetings with various departments, including the executive chef and purchasing department, ensure smooth planning of events.
Catering event orders (CEOs) prepare essential information for clients and hotel personnel, ensuring no surprises on event day.

Specific Terms

Banquet: A gathering of individuals eating simultaneously in one location.
BEO (Banquet Event Order): Document detailing essential information for successful event execution.
Capture Rate: Estimates potential restaurant guests by considering hotel guests.
Catering Coordinator: Manages the catering office and controls the function diary, ensuring accurate event management.
Contribution Margin: Amount a menu item contributes to overhead, calculated as selling price minus preparation cost.
Dinner-Style Seating: Seating arrangements for dinners typically include round tables or boardroom setups, accommodating different group sizes.
DOC (Director of Catering): Responsible for all aspects of catering services, ensuring guest expectations and profitability.### Food and Beverage Management Terms
Director of Food and Beverage: Manages the kitchens, restaurants, and lounges, ensuring efficient operations and service quality.
Executive Chef: Oversees kitchen operations, adhering to company policies and focusing on achieving financial performance goals.
Food Cost Percentage: Calculated as the cost of food divided by total food sales, providing insight into profitability.
Food Sales Percentage: Represents labor cost as a percentage of total kitchen sales, indicating efficiency in operations.

Policies and Room Layout

Guaranteed-Number Policy: A commitment by hotels to prepare and charge for a specific number of guests, aiding in resource planning and financial forecasting.
Horseshoe-Style Room Seating: A seating arrangement designed to foster interaction among participants, with the presenter positioned at the open end of the setup.

Kitchen Management

Kitchen Manager: Functions similarly to a food and beverage director for mid-sized and smaller hotels, responsible for day-to-day kitchen operations.
Labor Cost Percentage: Fluctuates based on the ratio of convenience foods to scratch-made items, impacting overall kitchen labor expenses.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

Explore the key challenges faced by food and beverage directors in the hospitality industry. This chapter covers operational responsibilities across various dining and service areas, highlighting the essential skills required for success. Test your knowledge with these flashcards.