Chapter 7 FB Management.ppt

Other operating ratios Food and beverage sales per available room=total food and beverage sales/ number of available rooms Food and beverage occupancy= number of covers/number of seats Ratio of beverage sales to food sales=beverage sales/food sales 5.Trends Use of branded restaurants Hotels opting not to offer FB facilities (coffee shop) More casual atmosphere Standardized menus Sports-themed bars Use of technology in guest services and overall operations More low-fat/low-carb menu items * 11.5 * 11.4 * 11.3 * 12.1 * 12.2 * * * * * * * 12.3 * 12.4 * * * * * * * * * * * Well-planned banquets can be profitable! Banquet Operations: Profit Opportunities Banquet menu has higher contribution margin. – Banquets frequently celebrate special events. Forecasting and planning production, service, and labor are relatively easy. – Formal guarantee is made – Less likelihood of overproduction of food with subsequent waste Beverage sales from hosted or cash bars increase profit. – Capable of increasing alcoholic beverage sales Increasing market share of the community’s banquet business Increasing property’s profitability Factors/concerns for planning banquet menus: Banquet Operations: Menu Planning Guest preferences Ability to consistently produce items of the desired quality Availability of ingredients required to produce the menu Production/service staff with appropriate skills Equipment, layout, and facility design issues Nutritional issues Sanitation concerns Peak volume production and operating concerns Ability to generate required profit levels Butler Service Appetizers and prepoured champagne can be served by service staff at a reception while guests stand. Banquet Operations: Service Styles Buffet Service Quantities of food are prearranged on a self-service line; guests pass along the line and help themselves. Family Style (English Style) Platters and bowls of food are filled in the kitchen and brought to guests’ tables. French Service Meals are prepared