Sylvain Boussard - Food and Beverage Management in the Luxury Hotel Industry

Food and Beverage Management in the Luxury Hotel Industry

Food and Beverage Management in the Luxury Hotel Industry

Sylvain Boussard

Food and Beverage Management in the Luxury Hotel Industry

Copyright Business Expert Press, LLC, 2021.

Cover design by Charlene Kronstedt

Interior design by Exeter Premedia Services Private Ltd., Chennai, India

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any meanselectronic, mechanical, photocopy, recording, or any other except for brief quotations, not to exceed 400 words, without the prior permission of the publisher.

First published in 2021 by

Business Expert Press, LLC

222 East 46th Street, New York, NY 10017

www.businessexpertpress.com

ISBN-13: 978-1-63742-010-2 (paperback)

ISBN-13: 978-1-63742-011-9 (e-book)

Business Expert Press Tourism and Hospitality Management Collection

Collection ISSN: 2375-9623 (print)

Collection ISSN: 2375-9631 (electronic)

First edition: 2021

10 9 8 7 6 5 4 3 2 1

Description

This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets.

Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.

Keywords

luxury hotel; management; food and beverage; revenue; hygiene; staff; service; expenses; guest; standards; prime cost; menu; chef; kitchen

Dedication

This book is dedicated to all the amazing persons, fellow hoteliers, chefs, food and beverage directors, general managers, whom I had the opportunity to meet during numerous experiences in the luxury hotel industry, on the four corners of the planet! Thank you for your constant friendship, support, and words of advice.

None of the facets of such a lifetime adventure could have taken place without my parents, for giving me life, education, and openness of mind to undertake this path, and also to Mr. Pacaud, my first English teacher! As I am writing this, I also have a kind thought for my dear school friends Jean-Michel, George, Rolando, and Alexis, who helped me get my early career on the road in Cape Town and Cancun.

To all my readers, present and future, students, professors, food and beverage professionals, business owners, and anyone having an interest in the industry: I wish you pleasure in reading this book, and I hope it will contribute to success and happiness in your current and future ventures in the exciting world of luxury hotel management.

Contents

This book blends management techniques with on-the-field experiences, in the realm of the luxury hotel industry, particularly focusing on food and beverage operations, seen through the eyes of a hotelier.

Further than the technical aspects, it is also about sharing a passion for the luxury hotel industry at an international level, which began at a rather young age in my case. In my view, being a hotelier is about adopting a lifestyle that offers much more than professional rewards, it is more like an ongoing journey filled with human, cultural, and professional discoveries of all sorts. The main objective of this book is to invite the reader to jump into the reality of managing a day-to-day operation in a luxury resort or hotel.

After more than 20 years of an international career in luxury hospitality, I thought it was time to share some insights and knowledge with the future generations of hoteliers, convey that passion for the hospitality industry, and hopefully open a window into this unique world.

Many details of operational areas within the food and beverage department of a luxury hotel are covered, mostly based on real industry examples and case studies, allowing the reader to grasp the intricacies of the day-to-day running of outlets in a luxury environment.

The main technical aspects of the operation of a food and beverage department are covered in the book, making it a useful reference for any hospitality management student wishing to gain sufficient knowledge in the subject. It enables quantitative and qualitative analysis of the department, through quality audits, and revenue and cost management.

The latest food and beverage trends are presented, particularly focusing on sustainability issues and ethical concerns.

This textbook is aimed at hospitality management students, restaurant managers, and basically anyone who is already working in the luxury hotel industry, at a supervisory level.

It is divided in easy-to-follow sections and acts as a comprehensive guide to all facets of food and beverage activities.