Académique Documents
Professionnel Documents
Culture Documents
Kitchen
Catering
Banquet
Restaurants
Room service
Minibars
Lounges
Bars
Stewarding
Kitchen Organization
Executive chef:
Sous chef:
Second in command
Day-to-day operations
Chef tournant:
Rotates
through kitchen
Relieves the chef station
Station chef:
Responsible
Examples:
Food Costs
Typical food cost ratio is 2832%
Food Cost Ratio =
Food Cost
Food Sales
Contribution Margin
$8.75
3.75
Contribution margin:
$5.00
Food Operations
Number and type depend on type/service
of hotel
Typically run by restaurant manager
Must promote restaurant to hotel guests
Bars
pour/cost percentage
Beverage Cycle
Ordering
Receiving
Storing
Issuing
Bar stocking
Serving
Guest billing
Bar Management
Bar Controls
Automatic dispensing system
Intoxication of customer
Pilferage by employees
Overcharging/undercharging customers
Lobby bar
Restaurant bar
Service bar
Catering and banquet bar
Pool bar
Minibar
Night clubs
Sports bar
Stewarding Department
Catering Department
Catering:
Includes
Banquets:
Refers
Figure 6-3
Organization of the Catering Department
of sales
Food and beverage director
Executive chef
Catering services manager
Catering Department
Styles of Meetings
Theater style
Figure 6-5
Classroom style
Figure 6-6
Horseshoe-Style
Seating Figure
6-7
Dinner style
Figure 6-8
of orders on time
Making it a profitable department
Avoiding complaints
Forecasting
Trends