HTF 201 Chapter Notes - Chapter 1-6: Longhorn Steakhouse, Organizational Chart, Foodservice
25 May 2017
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Chapter 1: the challenge of food and beverage operations. Commercial food service operations: those in lodging properties, restaurants, and other for- profit enterprises. Non-commercial food service operations: those in organizations such as schools, nursing homes, hospitals, and military services. Self-operated food services: those managed by the organization that offers them. (college or. Contract management company-operated: employ a contract management company to operate food services for it students, patients, residents, or employees. Increase in contract management is an example of the growth of multi-unit organizations. Relationship between lodging property and its f&b operation. Full-service hotels generate approximately 29% of their total revenue from the sale of f&b products. Economic success or failure depends on the f&b department to effectively plan and control its operations. F&b operations cannot survive on hotel guests only it needs to attract the local area as well. A central kitchen may produce bakery products, sauces, and products requiring specialized equipment.
