chapter  1
33 Pages

Introducing food and beverage management

ByBernard Davis, Andrew Lockwood, Peter Alcott, Ioannis S. Pantelidis

This chapter explains the complexity of the hospitality industry. It describes the size and scope of food and beverage operations. The chapter explores the key responsibilities of food and beverage managers and the constraints that may be placed on them. It also explains the factors affecting the nature of the meal experience and recognizes the manager's role in ensuring coherence. The significant contribution food and beverage sales can make towards total sales is evident, but food and beverage costs can make equally significant inroads into sales. The motivation of the staff of the food and beverage department is an important function of food and beverage managers. The food and beverage department can be seen to represent a major part of the hotel's total organization structure but is clearly supported by other departments. The management of food and beverage departments has been described as the most technical and complex in the hospitality industry.