“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
Food and Beverage Operations

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

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
• Director of catering responsibilities
• Skill set needed for director of catering
• Catering sales manager and the
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
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

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

Sustainable brewing
Nonalcoholic beverages
Bars and beverage operations
liquor liability and the law
trends in the beverage industry
• 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

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
• 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
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
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
Check Your Understanding
• The bar set up is crucial for what two
a] eye appeal and effectiveness
b] pouring control and tips
c] taking pictures and cleaning
d] none of the above

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

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