1. Chapter 1
The Challenge of Food and
Beverage Operations
Planning and Control for Food and Beverage Operations
Seventh Edition
(464TXT or 464CIN)
© 2009, Educational Institute

2. Competencies for
The Challenge of Food and
Beverage Operations
1. Identify the components of the travel and tourism
industry and describe the hospitality segment of the
industry.
2. Discuss how a hotel is organized and describe food and
beverage departments within hotels.
3. Discuss the similarities and differences between
commercial and noncommercial food service operations.
© 2009, Educational Institute
(continued)

3. Competencies for
The Challenge of Food and
Beverage Operations
(continued)
4. Describe food service management, including the
operating control cycle and the management tasks of
planning, organizing, coordinating, staffing, directing,
controlling, and evaluating.
5. Summarize the labor shortage challenge for food and
beverage operations and how managers are meeting it.
6. Provide an overview of multi-unit hospitality operations.
7. Review the role and impact of technology in today’s
food and beverage operations.
© 2009, Educational Institute

4. Commercial/Noncommercial
Operations
Commercial Operations
• Restaurants
• Hotels
• Clubs
Noncommercial Operations
• Schools
• Hospitals
• Military
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5. Differences between Hotel and
Freestanding Food Service
Operations
• Location
• Hours of operation
• Room service
• Cost allocation of employee meals
• Multiple food outlets
• Visibility
• Range of management decision-making
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6. Revenue and Support Centers
Revenue Centers
• Restaurant
• Banquets
• Room service
Support Centers
• Purchasing/receiving
• Food production units
• Stewarding
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7. Components of Management
Planning
Creates goals/objectives and action plans to
achieve them
Organization
Establishes flow of authority and communication
Coordination
Assigns work/organizes resources to achieve
objectives
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(continued)

8. Components of Management
(continued)
Staffing
Recruits/hires applicants
Directing
Gets work done through people
Controlling
Takes corrective action when actual results fall
short of objectives
Evaluating
Monitors attainment of goals/objectives
© 2009, Educational Institute