The food and beverage (F&B) department is one of the most misunderstood and highly criticized areas of a private club.
Next to a golf course, food and beverage is often one of the most subsidized areas of a private club.
However, since F&B also receives revenue, Finance Committees, Board Members, and/or Controllers often view it as a profit center, thereby making decisions about the department thinking it IS a profit center to the club, when in fact, it is a service amenity.
Often, intense focus is placed on the losses incurred in F&B, without balancing the view of those losses against happy, satisfied, dues paying members.
In this unique course, Why Food & Beverage is Different in a Private Club, president of RCSU Whitney Reid Pennell will break down the key differences between food and beverage operations in a private club and those of a public restaurant or other public dining outlet.
This course should be considered a "fundamental" for anyone working within or involved in the food and beverage operation at a private club: staff, managers, Committee members, Board members, and Controllers.
