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CHAPTER I Organization of the Food and Beverage Department
Food and beverage service usually found in establishments like: Hotels Restaurants Food Outlets Handled by the Food and Beverage Service Department. Responsibility of the Food and Beverage Manager.
here are sub!units that that attend to speci"c functions. functions. #mong sub!units are: • • •
•
Bars! headed by the Bar supervisor$bar captain. Food %utlets! supervised by %utlet supervisors. su pervisors. Room Service! under the responsibility of the room service supervisor$captain. Ban&uet Service 'in house or catering(!under the supervision of the ban&uet supervisor. )n house! the operation is inside the establishments. *atering! the operation is inside$outside the establishment. +,. -edding -edding function.
For smaller less comple, establishments the division of labor is simple as illustrated belo5.
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he organi;ational set! up of Food and Beverage Department varies depending on the si;e of the:
Food outlets Seating capacity 2olume of transactions
Responsibilities of the Food and Beverage Department <. Delivering food and beverage to guests in accordance 5ith prescribed standards. =. Maintaining of good 5ill and patrons and guests. +>ective guest relations 3roper handling of guest complaints in&uiries and re&uests. ?. +nsuring the attainment of sales forecast 3romotional strategies Suggestive selling techni&ues @. +nsuring the consistent implementation of the companyAs internal control program. Budget control *ost control 9uality assurance . 3reparing drink and 5ine list. C. *oordinating 5ith the kitchen and other departments on matters pertaining to food preparation and service. • •
• •
• • •
Manpo5er Re&uirements
Food outlet Manned by 5aiters food attendant$receptionist busboys cashier bartender or bar 5aiter. )f the seating capacity is more than < divide the area into = stations supervised by the aptain !aiter" Bar Bar captain bar attendants bartender barboys.
Ban&uet Service Supervised by ban&uet captain and assisted by 5aiters and food attendants. )f presidential table is set!up < or = 5aiters are assigned. Room service Headed by RSS$*. )n smaller hotels or resort it is under the responsibility and supervision of the head5aiter or supervisor.
< 5aiter for every < customers '#M+R)*#/ S+R2)*+$31#+ S+R2)*+( < 5aiter for every table <!<= customers 'R6SS)#/ S+R2)*+(
< 5aiter for every customers 'FR+/*H S+R2)*+ -)H #B1+ S)D+ 3R+3#R#)%/( < 5aiter for every =!= customers 'B6FF+ S+R2)*+( < 5aiter for every =!= customers or @! tables 'F#M)17 %R 1#6R)# S+R2)*+(
#OB DE$CRIPTIO% OF FOOD&BE'ERA(E $ER'ICE PER$O%%E)
<. Food and Beverage Service Manager 3lans organi;es directs and controls the delivery of service in all outlets guestrooms and ban&uets and sees to it that policies and standards are complied. =. Head5aiter or %utlet Supervisor %versees food and beverage operations in his assigned outletE ensures that the service is carried out in accordance 5ith prescribed standards and policies. ?. *aptain -aiter %versees the set!up and delivery of service in his$her assigned station. @. Receptionist -elcome and greets customer at the entrance and escorts them to their tables. . -aiter akes and serves food and beverage order according to prescribed standards of service. C. Busboy Dining room helper and runner. . Bartender 3repares$mi,es alcoholic and non!alcoholic beverages according to prescribed standards. G. Barboy #cts as runner and helper in the bar.
CHAPTER II $ervie E*uipment and $upplies Proper +se and ,aintenane 9uality Service re&uires the use of appropriate serving e&uipment and utensils. +very dining personnel should also be trained on the appropriated use of e&uipment to prevent breakages and damages. S+R2)*+ %3+R#)/ +96)3M+/ #/D S6331)+S
F)AT-ARE$&C+T)ERIE$
*H)/#-#R+S a. Sho5 plate! <= inches in diameter. !placed under the dinner plate. b. Dinner plate! < inches in diameter. c. Salad plate! G! G. inches in diameter. ! For vegetable or fruit salad. d. Fish plate! G inches in diameter. ! )ntended for "sh. e. Saucer! C inches in diameter. ! 6sed s co>ee underliner. ! Maybe used also for dessert. f. Soup bo5l! inches in diameter. ! container for cream soup g. Soup cup 'bouillon cup$consommI cup( !container for clear soup like beef consommI clear vegetable soup.
