Compared with other industries, entrepreneurs in the hospitality industry needs to create the conditions to meet the needs and motives of visitors of hospitality company, and these skills are made up of a set of knowledge and skills with which successful operation of a hospitality company must be achieved. Hospitality as a service industsy provides services, and services can be defined as the usage values of labor which is expressed with business activity , and not by using production things, so they are used to meet the needs. The most import elelement in the hospitality industry , and which actually makes "Food and beverage" department, and this department is the only one whose activity has the character of production, or with the use of raw materials and groceries, by means of human labor, and appliances and equipment, it results with services that guests consume. According to this, F&B department in its work consumes energy, groceries aud raw materials which, if handled them irrational, create additional costs to the company, and these costs canot be so easy to justify, especially as they reduce the overall financial performance of the compaby add thus affects the reduciug the effectiveness of the business. The use of new technological solutions through appliances, equipment, organization of work, service innovation while respecting all the standarda of operation, while maintaining the health and safety standards, has an impact in reducing the cost of energy, groceries, as well as on easing business and reducing labor costs. When it comes to appliances and equipment, it should be planned for the purchase of the same, because, due to the high purchase price, the intended purpose has to be taken into account, or to adjust equipment in the F&B departmeut to way of douing business, to offer and number of guests, because if those are not planned, theu the equipment and appliances are not being used enough, which leads to idle time at work, in spite of the installed equipmeut. The problem of lack of knowledge about the business efficiency, particularly when it comes to equipment, is obvious especially through the exploitation of the procured equipment and appliances as for example, the conventional devices, despite the lower price purchase price, are not necessarily cheaper, especially because they have only one function they are handling, they are also often not equipped with systems for maintenance and regeneration of the temperature, accurate sensors that reduce power consumption, and ultimately always there is always a need for someone to pay attention on the devices, especially duriug heat treatment because there is no external control to assist in the work, such as alarm, an accurate temperature, showing the time and similar. By rationalization of equipment and devices, space - with a reductoin of the same - it is possible to organize the workflow better, optimize the number of workforce, avoiding too many employees for a petiod with less work, and not enough number of employees in the period of busy periods. Modern devices and equipment are highly efficient, they minimize the consumption of energy and wotkforce and maximize productivity, efficiency, cost­effectiveness while respecting high standards of individual companies, regardless of the organization of labor in the production process. In this thesis, through an analysis of production of food and beverage department with 300 guests, a comparison of two models was couducted: model of couventional and model of contemporary food and beverage department, where, through the total costs of devices purchase, their profitability is compared through the calculation of energy consumption. Also, employees and management of the hotel were interviewed, as well as their attitudes related to innovation and technology in the food and beverage department at the hotels with four and five stars from Istria and Kvarner tourist regions of the Republic of Croatia, which are a benchmark for tourist offers, because of their offer and quality of hospitality and hotel companies.