FOOD AND BEVERAGE
MANAGEMENT
“THE FOOD SERVICE
INDUSTRY”
Learning Objectives:
1- Identifying segments of the food service
industry and its products
2 - Identifying and discussing three levels of
Management, Production and Service
Personnel of a Food and Beverage Operation
1
The Food Service Industry tends to be
separated into two sets of sectors:
A) Profit Oriented Sectors - Commercial OperationsMain objective is to maximize their profit level
B) The Cost Prevision Sector - Institutional OperationsMain objective is to minimize their cost level
LO1
2
A) Profit Oriented Sectors
- Independents
(Single Unit)
-Chain Restaurants (Multi-Unit)
- Franchises
*Franchisee
*Franchisor
B) The Cost Prevision Sector
- Management Companies
LO1
3
Products of Food Service
Industry
Products have two dimensions:
• Features
The physical characteristics of the
product
• Benefits
The satisfaction of the customer
LO1
4
The food service industry’s
products may be defined as the
set of satisfactions or
dissatisfactions which customer
receives from a food service
experience
LO1
5
The satisfaction may be:
- Physiological needs
- Economical needs
- Social needs
- Psychological needs
- Convenience needs
LO1
6
What is management ?
• Using what you’ve got -resources-to do
what you want to do -attain organisational
objectives
Resources
• People
• Money
• Time
•Energy
•Product
•Equipment
LO2
7
People in Food Service
A) Managers
—Top Managers
— Middle Managers
—Supervisors
OR
– Line Managers
– Staff Managers
LO2
8
B) Production Personnel
•
•
•
•
•
•
•
Chefs
Cooks
Assistant cooks
Pantry Service Assistants
Stewards
Storeroom and Receiving Employees
Bakers
LO2
9
C) Service Personnel
•
•
•
•
•
•
•
Dining Room Managers
Host/Captains/Maitre d’s
Food Servers
Buspersons
Bartenders
Service Bartender
Beverage Servers
• Cashiers
LO2
10
Organization Chart for a Restaurant
General Manager
Controller
Receiving / Storeroom Clerk
Cashier
Assistant Manager
Chef
(Head Cook)
Chief Steward
Sous Chef
(Assistant Cook)
Stewards
Food Service
Workers
Head Bartender
Bartenders
Beverage Servers
Dining Room Manager
Dining Room
Captain
Food Servers
Buspersons
LO2
11