Escolar Documentos
Profissional Documentos
Cultura Documentos
THE FOOD & BEVERAGE FUNCTION encompasses all aspects of the industry
concerned with the supply and service of food and drink, alcoholic or not. It includes not
only the revenue producing areas of the restaurants and bars, lounge and room service,
hut also the support services like wash-up, still room, kitchens, cellars and stores. All in a
wide range of sectors in both market and cost oriented operations. In the hotel sector,
food and beverage revenues account for about 40% of total sales
Clearly, a major contributor to sales and profitability. Food & Beverage must be regarded
as the most complex of the catering functions.
The function of Food and Beverage managers is to 'manage' the constraints and not just to
'react' to them, isolating and dealing with causes and not just dealing with symptoms.
DEVELOPING CATERING POLICY
Policies are the clearly defined guidelines for the operation of a catering
enterprise. They
cover such matters as the market aimed at; how it is to be catered for, levels of
profitability or subsidy and statements regarding personnel policy.
Policies should be defined prior to commencement of the business and redefined in the
event of major changes in the circumstances of the Four basic polices need to be
considered:
FINANCIAL POLICY: Determines the level of profitability, cost limits, contribution to total profit by each
revenue generating area. This involves the setting of targets figures for each operating unit and the
business as a whole. For example, the 'financial polices for an industrial contract caterer would set the
targets for the operation overall, the level of subsidy, the management fee and cost limits per employee or
meal.
MARKETING POLICY identifies the broad market and 'publics' the operation is ended
to serve, present and future customer requirements, the 'Corporate National Identity',
customer profiles, market share, sales volume and profitability expectations, average
spend, product range, customer satisfaction measures, pricing, etc.
THE CATERING POLICY: is normally evolved from financial and marketing policies. It
will includes operational characteristics like: type of customer, type of menu, beverage
provision, standards of quality, yield and cost, the 'system methods of purchasing and
purchasing specification, type, level and style of service, comfort and interior design,
hours of operation, Hygiene and Health & Safety procedures, control procedures.
PERSONNEL POLICY: Provides guidelines on the recruitment, selection, training,
induction, organization, supervision, progression and succession, retirement. As well as
standard policy on legal requirements, contracts, conditions of work, wage structure,
procedures for grievance and discipline, etc, all of which affect the operation of the F&F
function.
In a large number of companies, 'Company Policy' is published in the form of a company
Handbook' or Operating Standards Manual. These provide the operational manager with
a bible with which he can interpret the operation and make decisions in line with
company thinking. It also provides guidance with out the need to consult more senior
grades. Policy documents also provide invaluable help and information for the training of
All grades staff.