呼叫中心一线管理者现场管理能力提升1

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1、Chapter7F&BManagement餐饮管理LearningObjectivesDescribethedutiesandresponsibilitiesofafoodandbeveragedirectorandotherkeydepartmentheads.Describetheorganizationalchartoftypicalfoodandbeverage.Statethefunctionsandresponsibilitiesofthefoodandbeveragedepartments.1.MissionandgoalsWhoaretheycateringfor?Guests

2、ofthelodgingfacilityConsumersfromtheexternalmarket50%oftheirbusinessfromnonguestsofthepropertyLodgingfoodserviceaccountsfor6%ofthetotalfoodservicemarketWhatcantheydoCompetewithnumerouschainsandindependentrestaurantsEliminatefoodandbeverageoperationsLeasefoodandoperationstooutsidecompanies,chainopera

3、tedorindependent1.MissionandgoalsProvidetheappropriatelevelanddegreeoff&bservicetotheproperty’sguestsTosupporttheoverallgoalsofthepropertyonsalesandprofitToassistthepropertyingainingacompetitiveadvantageoverotherlodgingestablishmentsTofunctionefficientlyandeffectivelytoproduceaprofit2organizationalc

4、hartWhichdepartmentsshouldbeincluded?LoungesBanquetfacilitiesRoomserviceRestaurantFoodpreparationsOthers?餐饮部总监行政总厨师长餐饮经理助理餐厅经理宴会部经理酒吧经理餐厅主管宴会部主管酒吧领班服务员服务员服务员餐厅领班宴会部领班调酒师中/西厨师长管事部经理采购部经理厨房主厨管事部主管管事部主管厨师洗碗/勤杂工业务员厨师领班保管员管事部领班大中型饭店餐饮组织结构图ManagementPositionsinFoodandBeverageService(VeryLargeHotel)CaseofF

5、ourSeasonsHotelinBostonFoodandbeveragedivisionFoodpreparationCateringsalesstewardingSalesoutletsPrivatebarsRoomserviceFull-serviceloungeFinediningrestaurantBanquetfac.OH-11.4ManagementPositionsinFoodandBeverageService(LargeHotel)OH-11.3ManagementPositionsinFoodandBeverageService(SmallHotel)3.Foodand

6、BeverageDivisionKitchenCateringBanquetRestaurants/diningroomsRoomserviceLoungesBarsStewarding3.1kitchenOrganizationKeypersonnelClassic(French)OrganizationofaKitchen(KitchenBrigade)ContemporaryVersionofClassicKitchenOrganizationKeypersonnelExecutivechef:ResponsibleforguestsatisfactionEnsuresfoodquali

7、tyandconsistencySouschef:Secondincommand(executivechef’sassistant)Day-to-dayoperationsKeypersonnelCheftournant:RotatesthroughkitchenRelievesthechefstationStationchef:Responsiblefordifferentareaswithin