1.Functions and responsibilities
of F&B operations
a. Assist the operation of different departments
The food and
beverage function needs to support services like wash-up, still room, kitchens,
cellars and stores. Therefore, the food and beverage operations have a
function to maintain the operation of different departments, such as how
to make a balance and enhance the cooperation between the revenue
producing departments and support services departments in order to
increase the totally efficiency and effectiveness of the food produced and
services provided.
b. Recognize trends and make response
Due to intense
competition, the director of F&B needs to obverse the
physical environment of the hotel industry, helps to identify trends
and react quickly to the changing environment so as to maintain the
standard quality of food and services which are being provided. For
example, hotels have to provide variety of food by adjusting
or changing food menu on time so as to give more choices for the
customers. Besides, the hotel can launch special menu for some special days,
just like provides Christmas special menu during Christmas holiday, gives
a place for guests to have a celebration and generate more profit from it.
c. Satisfy customers’ expectations
Because of the
fundamental position of the food and beverage department that generates about
40% of the revenue for total sales. Therefore, the F&B departments are
required to provide food and beverage offerings and service that fulfill and
even exceed guests’ expectations. Therefore, the guests will feel satisfy with
the quality of goods, services and the overall performance of the hotel. As a
result, the guests are willing to become a loyal customers and this helps to
increase the image of the hotel and build a long-term relationship with
customers.
d.Increase revenue and profit
In the hotel,
restaurants, bars, lounge are the important revenue producing departments and
both of them are responsible for the food and beverage service in the hotel. In
some cases, the food and beverage revenues account for about 40% of total
sales. Therefore, it is clear to see that F&B is a major contributor to
sales and profitability.
e.Budgeting
Besides,
budgeting is also involved in the daily operations of food and beverage. Here’s
a simple example that as food is usually cannot be stored as beverages, it
needs to forecast the demand carefully. For the room service, managers can
analyze the front-desk forecast in order to know the details of the guest mix
like whether there are any conventions and group of customers in the
coming few weeks. All these information can help to forecast the actual
demand for breakfast, lunch and dinner.
f.Cost control
On the other
hand, cost control is one of the functions in food and beverage operations too.
It is an important part of the operations so as to control the profit margin.
There are different measure tools for different department in food and
beverage. Let’s take the kitchen as an example, labor costs is the most
significant variable costs in kitchen, it can be measured by
covers-per-person-hour in order to control the demand of the right number of
staff.
g. Training
In the aspect
of training, it is essential to provide enough training for employees so as to
maintain the service quality. There are some special requirements for various
departments. For instance, rather than having the knowledge of different kind
of wine, the Bar staff also need to conform to company’s strict policy and
procedure guidelines because the bar operator has to ensure responsible
alcoholic beverage service. That means if there is any accident caused by an
intoxicated customer; the manager may be liable for the consequences and those
who are injured.
2. Trends and Challenges
a. Trends
There
is alternative channel for customers to buy food. Internet is a new popular
channel. Customers can order food directly by food suppliers in their websites.
Usually, it is cheaper than buy in supermarket.
Nowadays,
people prefer good nutrition in food. Health becomes a priority when people
considering what to eat. For example, some elements added are good to heart. Or
some nutritional material added for babies in milk power. If manufacturers can
add some nourishment to their product, it can not only increase the selling
price, but also increase the interest of customers.
Apart
from food quality, customer service becomes an important part in operating a restaurant.
Now customers emphasize the service of a restaurant. If they are not satisfied
in the services, they are less likely will return that restaurant.
In
the past, F&B operations are mainly focus on food quality. But nowadays,
they are also need to focus on the quality and the diversity of beverage. For
example, there are expensive and cheaper wine, regular coffee and stem coffee,
milk tea and english tea.
Consumers
are increasingly sensitive to corporate responsibility. Many retailers and
producers have reacted by moving toward greener practices. Therefore, companies
have also use eco-friendly policies to operate their business. For example,
packaging serves as a safety enhancement for the consumer.
Cost of raw materials, oil price is unlikely to fall, therefore the cost of operating F&B is higher than before. The owners of restaurant need to think about the ways to reduce the cost and maintain the profit.
Pressure
to environmental friendly is one of the challenges. People nowadays more
concern with environmental friendly products. Therefore, when running F&B
operations, environmental friendly is a must.
Tougher
regulation is also a challenge of running F&B operation. Since the
government now enforces many regulations and rules to protect the end users,
manufacturer needs to do more to follow them. For example, making nutrition
label, testing the food safety, these actions will all increase the cost of
manufacturing a good.
One
of the challenges is lacking of product diversification. Customers have higher
expectation about the service and product nowadays. The owners of restaurant
always need to change their menu or introduce some special food and beverage to
customers.
3.Interested Topic:
Bars:
A bar is a retail
busniess that serves alcoholic drinks— beer, wine,liquor and
cocktails, etc. Bars
provide stools or chairs that are placed at tables or counters for
their patrons. Some bars have entertainment on a stage, such as a live
band,comedians,go-go dancers or strippers.Bars which offer entertainment or
live music are often referred to as music bars or nightclubs.
Different kinds of bars:
Lobby bars, restaurant bar, service bar, pool
bar, mini-bar, night club, sports bar, casino bar, catering and banquet bar,etc.
a.Unusual bars:
1. Clinic Bar in Singapore
2. The
Red Sea Star (under water) in Israel
3. The theme of Aliens in Switzerland
b.Bar Management:
1.Ordering
2.Wine list
3. Scheduling
4. Cost control
5.Knowledge of beverages
Recommendations
Digital Bar Management System
The Digitot Bar Management System is a simple, effective stocktaking
system that help radically improve and speed up stocktaking. It doesn’t only
reduce physical shrinkage, but also provides top quality, immediate management
information on liquor and beverage consumption-where it happens, as it happens.
It help save cost and has been proved an essential element in bar owners and
managers taking control of profit margin.
沒有留言:
張貼留言