“Food and Beverage Operations (20 points)” Please respond to the following:Analyze the functions and responsibilities of the food and beverage director to determine which presents the greatest challenge(s), and make recommendations for how those challenges can be addressed. Provide specific examples to support your response.From the Vernon’s Restaurant simulation, determine which position at Vernon’s Restaurant you believe you would be best suited for. Explain your rationale.
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Principles of Hospitality and Tourism
Management
HTM100
Food and Beverage Operations
Topics









Food and beverage management
Kitchen
Food operations
Bars
Stewarding department
Catering department
Room service/in-room dining
Sustainable food and beverage operations
Trends in lodging food and beverage
operations
Food and Beverage Management
• Food & beverage director reports to the
general manager
• Budgeting and cost control
• Typical work day
• Path to becoming a food & beverage
director
Kitchen
• Chef reports to the food & beverage
director
• Chef delegates task
• Controlling cost (food & labor)
• Typical day for a chef
Food Operations
• Hotel restaurants vary
• Hotel restaurants are run by restaurant
managers
• Responsibility of a restaurant manager
• Challenge of being a restaurant manager
Bars





Important revenue source
Run by bar managers
Manager responsibilities
Main challenge of a bar manager
Types in larger hotels
Stewarding Department
• Chief steward reports to the food and
beverage director
• Responsibilities include cleaning,
maintaining, and maintenance.
Check Your Understanding
• Who does the Food and Beverage
Director report to?
• a. Food and Beverage Manager
• b. General Manager
• c. Chief Steward
• d. None of the above
Catering Department
• Serve a variety of feast and banquets
• On premise catering verses off premise
catering
• Director of catering responsibilities
• Skill set needed for director of catering
position
• Catering sales manager and the
responsibilities
Room Service/In-Room Dining
• Service to hotel guest rooms
• Level of service and prices vary
• Challenges of room service
– orders on time
– profitability
– training
Sustainable Food & Beverage Operations
• The benefits of sustainability
• Steps toward sustainability
• Making sustainability work
Trends in Lodging Food & Beverage Operations





Branded restaurants
Casual trend
Theme concepts
Technology
Low fat/low carb
Check your Understanding
• The benefits of sustainability to a food and
beverage operations include:
• A) A higher profit margin for the hotel and
increase employee moral.
• B) Reduction of transportation cost for goods
and services, savings on water cost and
lower electrical bills.
• C) Savings on cost of for public relations with
a community and an increase in menu prices
• D) None of the above
Summary









Food and beverage management
Kitchen
Food operations
Bars
Stewarding department
Catering department
Room service/in-room dining
Sustainable food and beverage operations
Trends in lodging food and beverage
operations
HTM 100
Principles of Hospitality and Tourism
Management
Beverages
Topics








Wines
Beer
Sustainable brewing
Spirits
Nonalcoholic beverages
Bars and beverage operations
liquor liability and the law
trends in the beverage industry
Wines
• Made from grapes, but also berries
• Classification
– still wines
– natural wines
– sparkling wines
– fortified wines
– aromatic wines
Wines, continued
• The History of wine
– 7000 years
– Ancient Rome
– Quality of wine
– Adding flavors and sweeteners
Wines, continued
• Making wine – six steps
– crushing
– fermenting
– racking
– maturing
– filtering
– bottling
Wines, continued
• Matching wine with food
– White wine/white meat
– Red wine/red meat
– Champagne
– Texture and flavor
– No vinegar dressings or curries
Wines, continued
• Major Wine-Growing Regions
– Europe
– United States
– Canada
– Australia
Wines, continued
• How to read a wine label
– Local laws
– Labeling
• in region produced
• out of region produced
– Five headings
– Two labels on bottle
Wines, continued
• Sustainable Wine Production
– Trend to Standard
– Organic
– Definition of sustainability
– Example of sustainability
Check Your Understanding
• A white wine can be paired best with which
one of these meats the best?
a] beef
b] lamb
c] chicken
d] none of the above
Beer




The Brewing Process
Organic and Craft beers
Microbreweries and Brewpubs
Sustainable Brewing
Check Your Understanding
• The three main ingredients that are used
to make beer are water, hops and barely.
• True
• False
Spirits
• Liquid that is distilled & fermented
• Spirit proofs
• Four main types of whiskey
Spirits, continued
• White Spirits, other spirits and Cocktails
– Gin, rum, vodka and tequila
– Brandy and Cognac
– Cocktails
Non-Alcoholic Beverages






Increasing in popularity
Non-alcoholic beer
Coffee and tea
Carbonated soft drinks and energy drinks
Juices
Bottled water
Bars and Beverage Operations




Bar set-up
Inventory control
Beverage management technology
Personnel Procedures
Bar and Beverage Operations, continued





Restaurant and Hotel bars
Nightclubs
Brewpubs and Microbreweries
Sports bars
Coffee shops
Liquor Liability and the Law




Under the law
Dram shop legislation
Underage drinking
Programs for responsible alcohol service
Trends in the Beverage Industry





Increase in marketing to females
Energy drinks
New interest in cocktails
Coffeehouses
Microbreweries
Check Your Understanding
• The bar set up is crucial for what two
reasons?
a] eye appeal and effectiveness
b] pouring control and tips
c] taking pictures and cleaning
d] none of the above
Summary







Wines
Beer and sustainable brewing
Spirits
Nonalcoholic beverages
Bars and beverage operations
Liquor liability and the law
Trends in the beverage industry

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