Food and Beverage Management in the Luxury Hotel Industry

Sylvain Boussard

Description

This book is an introduction to the management of food and beverage operations within a luxury hotel environment.

It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets.

Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.

Sujets

• Hostels
• Inns
• Hotels
• Transportation
• Lodging
• Travel
• Food

Informations

• Publié par: Business Expert Press
• Date de parution: 16 février 2021
• Nombre de lectures: 1
• EAN13: 9781637420119
• Langue: English
• Poids de l'ouvrage: 4 Mo

Extrait

Food and Beverage Management in the Luxury Hotel Industry
Food and Beverage Management in the Luxury Hotel Industry
Sylvain Boussard
Food and Beverage Management in the Luxury Hotel Industry
Copyright © Business Expert Press, LLC, 2021.
Cover design by Charlene Kronstedt
Interior design by Exeter Premedia Services Private Ltd., Chennai, India
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means—electronic, mechanical, photocopy, recording, or any other except for brief quotations, not to exceed 400 words, without the prior permission of the publisher.
First published in 2021 by
Business Expert Press, LLC
222 East 46th Street, New York, NY 10017
www.businessexpertpress.com
ISBN-13: 978-1-63742-010-2 (paperback)
ISBN-13: 978-1-63742-011-9 (e-book)
Business Expert Press Tourism and Hospitality Management Collection
Collection ISSN: 2375-9623 (print)
Collection ISSN: 2375-9631 (electronic)
First edition: 2021
10 9 8 7 6 5 4 3 2 1
Description
This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets.
Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.
Keywords
luxury hotel; management; food and beverage; revenue; hygiene; staff; service; expenses; guest; standards; prime cost; menu; chef; kitchen
Dedication
This book is dedicated to all the amazing persons, fellow hoteliers, chefs, food and beverage directors, general managers, whom I had the opportunity to meet during numerous experiences in the luxury hotel industry, on the four corners of the planet! Thank you for your constant friendship, support, and words of advice.
None of the facets of such a lifetime adventure could have taken place without my parents, for giving me life, education, and openness of mind to undertake this path, and also to Mr. Pacaud, my first English teacher! As I am writing this, I also have a kind thought for my dear school friends Jean-Michel, George, Rolando, and Alexis, who helped me get my early career on the road in Cape Town and Cancun.
To all my readers, present and future, students, professors, food and beverage professionals, business owners, and anyone having an interest in the industry: I wish you pleasure in reading this book, and I hope it will contribute to success and happiness in your current and future ventures in the exciting world of luxury hotel management.
Contents
Introduction
Prelude
Chapter 1 Luxury Hospitality
Chapter 2 The Food and Beverage Industry
Chapter 3 The Food and Beverage Department
Chapter 4 Key Performance Indicators in Food and Beverage Management
Chapter 5 Food and Beverage Cost Control
Bibliography
Glossary
About the Author
Index
Introduction
This book blends management techniques with on-the-field experiences, in the realm of the luxury hotel industry, particularly focusing on food and beverage operations, seen through the eyes of a hotelier.
Further than the technical aspects, it is also about sharing a passion for the luxury hotel industry at an international level, which began at a rather young age in my case. In my view, being a hotelier is about adopting a lifestyle that offers much more than professional rewards, it is more like an ongoing journey filled with human, cultural, and professional discoveries of all sorts. The main objective of this book is to invite the reader to jump into the reality of managing a day-to-day operation in a luxury resort or hotel.
After more than 20 years of an international career in luxury hospitality, I thought it was time to share some insights and knowledge with the future generations of hoteliers, convey that passion for the hospitality industry, and hopefully open a window into this unique world.
Many details of operational areas within the food and beverage department of a luxury hotel are covered, mostly based on real industry examples and case studies, allowing the reader to grasp the intricacies of the day-to-day running of outlets in a luxury environment.
The main technical aspects of the operation of a food and beverage department are covered in the book, making it a useful reference for any hospitality management student wishing to gain sufficient knowledge in the subject. It enables quantitative and qualitative analysis of the department, through quality audits, and revenue and cost management.
The latest food and beverage trends are presented, particularly focusing on sustainability issues and ethical concerns.
This textbook is aimed at hospitality management students, restaurant managers, and basically anyone who is already working in the luxury hotel industry, at a supervisory level.
It is divided in easy-to-follow sections and acts as a comprehensive guide to all facets of food and beverage activities.
Main topics
Food and beverage management
Luxury hospitality industry
Food and beverage service
Kitchen and stewarding departments
Customer service
Food and beverage cost control
Profit and loss analysis
Key performance indicators
Industry ratios
Keywords
Audit
Average check
Back of the house
Banqueting
Bars
Beverage
Brigade
Budget
Buffet
CapEx
Casual
Catering
Chef de partie
Chef de rang
Chef
Chafing dish
Chief steward
Chinaware
Conference
Controllable expenses
Controller
Cost
Cost of goods sold - COGS
Cost provision
Covers
Critical item
Customer
Cutlery
Department
Dishwashing
Dispense bar
Distributor
Efficient
Executive committee
Expenses
Fast food
Financial period
Fixed costs
Food and beverage cost control
Food and beverage director
Forecast
Franchise
Front of the house
Gastronomy
Glassware
Grooming
Gross profit Percentage
Head of department
Hospitality
Hotelier
Kitchen
Hygiene
Income
Inventory
Job description
Key positions
Kitchen
Labor cost
Luxury
Maintenance
Ma tre d h tel
Management
Margin
Marketing
Menu analysis
Michelin guide
Mise en place
Net profit
Payroll
Non-controllable expenses
Operating costs
Operations
Organization
Organizational charts
Other expenses
Outlet
Overheads
Par stock
Pastry
Percentages
Point of sales (POS)
Prime cost
Procedures
Producer
Production
Profit and loss
Profitability
Purchasing
Quality
Ratio
Recipe
Recipe costing sheet
Recruitment
Restaurant
Revenue
Roster
Salaries
Sales
Satisfaction
Service
Set menu
Silverware
Sommelier
Spoilage
Staff
Standards
Stars
Stock
Storage
Suppliers
System
Tableware
Teamwork
Training
Trend
Wages
Waste
Methodology
The textbook is divided in several main sections, gradually familiarizing the reader with the complexity of management activities within the food and beverage department. The main departments involved within food and beverage are presented, and their respective functions are outlined in detail.
Realistic industry case studies and exercises invite the reader(s) to test their own skills and knowledge, and will provide the ability to perform an operational analysis and a business health check to any given food and beverage organization.
Each new set of industry terms is introduced in the Keywords section at the beginning of each chapter. Furthermore, an industry Glossary section is located at the end of the book.
Throughout the book, luxury hospitality stories illustrate the various topics, which range from setting up a catering operation on a luxury train in the Peruvian Andes, to managing a crisis within food and beverage staff on French Polynesia’s Bora Bora Island.
Learning Outcomes

• Acquire an understanding of the components of food and beverage in luxury hospitality
• Demonstrate analytical skills on the key functional areas of the food and beverage department
• Understand the structure and organization of any food and beverage operation
• Interpret the main ratios used in the industry and evaluate the impact of management decisions on profitability and efficiency
Prelude
Keywords
Beverage
Cost
Customer
Department
Dining
Director
Experience
Grooming
Guests
Hospitality
Hotelier
Kitchen
Luxury
Management
Operation
Outlet
Professional
Restaurant
Service
Skills
Staff
The roots of our passions and what we love today are forged by our childhood experi