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Chapter 6 Food and Beverage

DOI: 10.23912/9781911635062-3976

ISBN: 9781911635062

Published: November 2018

Component type: chapter

Published in: Club Management

Parent DOI: 10.23912/9781911396796-3845

Abstract

Many club managers would agree that comparing commercial food and beverage operations to private clubs is like comparing apples to oranges. Clubs are uniquely challenged with multiple dining options (much like a hotel or resort) and in the ability to forecast demand, because many members may not make reservations. Additionally, many club food and beverage operations lose money because of high food and labor costs (more will be said about this later). Finally, club dining is reserved for members only, so clubs are serving a limited market. There are other differences, but these are some of the key ones, all of which present unique challenges. According to research by ClubBenchmarking, 75% of food and beverage departments in clubs lose money. This is not necessarily a good or a bad thing – just a function of how food and beverage in clubs is managed. This chapter will explain how they are managed, how they are similar to (and different from) restaurants, and why so many of them lose money or show a deficit. We will revisit these issues but, first, let’s confirm how important food and beverage is to a club’s livelihood.

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Contributors

  • Clayton Barrows, University of New Hampshire (Author)
  • Michael Robinson, Robinson Hospitality Consulting (Author)

For the source title:

  • Clayton Barrows, University of New Hampshire (Author)
  • Michael Robinson, Robinson Hospitality Consulting (Author)

Cite as

Barrows & Robinson, 2018

Barrows, C. & Robinson, M. (2018) "Chapter 6 Food and Beverage" In: Barrows, C. & Robinson, M. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911635062-3976

References

Barrows, C.W. (1997). Food and beverage operations in clubs. In J. Perdue (Ed.). Contemporary Club Management (pp. 303 – 334), AH&LA: Lansing, MI.

Larsen, R, (2017). What's working in F & B now, Club Management, July/August.

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