HOSP 180 Lecture Notes - Lecture 4: Cost Accounting, Profit Margin, Auguste Escoffier
4 Aug 2018
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Chapter 4: food and beverage division is led by the director of food and beverage, he reports to the general manager and is responsible for the efficient and effective operation of the following: Lounges/ bars/ stewarding: traditionally, only 20% of hotels operating prop comes from food and beverage, however. Exceeding guests" expectations in food and beverage service. Having detailed working knowledge of front-house operations. Sat. (if there is an event on sunday, he works sunday and takes off monday) Sat. used to catch up on reading or specific projects. Eats at his restaurants at least 2 times a week for dinner and one time a week for breakfast and lunch. Visits bars with clients at least 2x per week. Sees salespersons for good sources of info about what strong on in the industry. Attends staff meetings, food and beverage meetings, executive committee meetings, interdepartmental meetings, credit meetings and p&l statement meetings.
