This document discusses food and beverage operations in hotels. It describes the organizational structure and responsibilities of key departments like kitchens, restaurants, bars, catering, and stewarding. It also covers topics like food and beverage cost controls, types of hotel bars and restaurants, and trends in the industry.

1. Chapter 6 Food and Beverage Operations

10. Figure 6-1 Food and Beverage Division Organizational Chart for a Large Hotel

19. Figure 6-3 Organization of the Catering Department