Food and Beverage Service R. Singaravelavan

Introduction to Food and Beverage Service PART I Introduction to Food and Beverage Service

Food and Beverage Staff of Hotel Chapter 2 Food and Beverage Staff of Hotel In this chapter You will learn The importance of F&B department in hotels The departments that come under F& B department The organization structure of various departments of F & B department The duties and responsibilities of the staff of F & B department The Intra-and Inter-department relationships The qualities required for wait staff

Function Of Food And Beverage Department Food and Beverage Department is responsible for The operations of all the Food and Beverage outlets (Restaurants, Bars, Room service, Lounge, Banquets) Food prodcution, stewarding, stores, and Purchases. The supply of hygienically prepared wholesome food and beverages to the guests Revenue generation Satisfying the different palates and needs of the guests Organizing the functions

Areas under the control of F&B Department The areas under the control of F & B department are Food production Food service support services ( purchase, stores, and stewarding)

Classification of Food and Beverage Department

Food Production Food Production Main kitchen: Located at the ground level. Prepares the dishes offered in the menu and basic gravies, sauces, pastas etc for satellite kitchens Satellite kitchens: These are adjacent to the restaurants located in different floor levels and prepare the dishes offered in their menu Bakery and Confectionery: Prepares all kinds of bakery and confectionery items

Food and Beverage Service Restaurant: serves the dishes offered in their menus Banquet :organizes all types of function catering and facilities. Room service : serves food and beverages in guests’ rooms. Lounge :Serves Food and beverages to the guests in the lounge area. Bar and dispense bar: serves all kinds of alcoholic beverages

Support Service Support Services: The departments extending support services are Purchase : Procures all kinds of materials required for production and service Stores: Ensures adequate level of stock required by the production and service departments at all times Stewarding: Cleans kitchen and service equipment, controls pests

Food and Beverage Manager Functions of the Food and Beverage Manager Directs and supervises all functions of kitchens, service areas, purchases, stores, and stewarding Liaises with the department heads and directs them to achieve the desired results. Takes vital decisions on the managerial activities of planning, organizing, staffing, motivating, and controlling. Formulates financial, catering, and marketing policies and strategies

Food and Beverage Manager Functions of the Food and Beverage Manager Appoints right people for right job Prepares budget for the department consulting the departmental heads Plans menus for various outlets in consultation with chefs and the restaurant manager/s Designs and implements sales promotional activities Analyses sales and identifies markets

Food and Beverage Manager Functions of the Food and Beverage Manager Controls all three elements of costs—food cost, labour cost, and overheads Organizes training programme Implements hygiene and safety standards Monitors performance of the departments Takes decisions on equipment procurement, expansion of food and beverage outlets, etc Selects suppliers for kitchen commodities and alcoholic beverages

Organization of Main Kitchen Main kitchen is divided into sections, each is called ‘Partie’ Each partie is headed by ‘chef de partie’ and is assisted by commis I, II, and III. Number of parties in a kitchen depends on the volume of activities of the kitchen The person in charge of the all the kitchens is ‘chef de cuisine, and is assisted by ‘sous chef’

Kitchen Organization

Organization of Main Kitchen Chef de cuisine (the head cook) Plans various types of menus Standardizes recipes and prepares purchase specifications for main ingredients Forecasts volume of sales and schedules the production process accordingly Purchases kitchen equipment and tools Employs, trains, and develops the staff

Organization of Main Kitchen Controls costs and maintains required gross profit percentage (kitchen profit) level Prevents wastage and ensures proper storage of ingredients Prepares budget and operates within the budget Ensures consistency in quality and portion size of the dishes produced Ensures kitchen, personal, and food hygiene

Organization of Main Kitchen Sous Chef( The assistant head chef) Relieves the chef de cuisine during his day off and assists the chef in his/her administration work Approves stores requisition Takes charge of banquet kitchen Prepares duty rota for the kitchen staff

Organization of Main Kitchen Chefs de Partie : They are in charge of the sections of the main kitchen and the satellite kitchens. Chef garde manger (the larder cook): Prepares cold dishes and cleans and cuts the meat, poultry, and fish Chef saucier (the sauce cook):Prepares hot sauces, and entrees Chef potager (the soup cook) : makes all kinds of soups, egg and pasta dishes Chef poissonier (the fish cook) : prepares all kinds of fish preparations and their accompanying sauces

Organization of Main Kitchen Chef rôtisseur (the roast cook): prepares roasted, grilled, deep fried fish, meat, poultry, game, potatoes, and vegetables and roast gravy Chef entremettier (the vegetable cook): responsible for the preparation all vegetables potatoes and garnish for main dishes, and savoury soufflés Chef pâtissier (the pastry cook): makes all kinds pastries, puddings, bakery products etc Chef tournant (the relief cook): He relieves the chefs de partie during their day off Chef petit-déjeuner (the breakfast cook): responsible for breakfast preparations

Organization of Satellite Kitchen These are located adjacent to the restaurants situated in different floor levels and prepare the dishes offered in their menu cards These kitchens are managed by chefs de partie and commis independently under the direction of the sous chef/chef de cuisine. Each satellite kitchen may be divided into small sections each handled by experienced commis. For example, Indian kitchen may have sections like tandoor, Non-vegetarian, vegetarian, south Indian, Mithai etc.

Organization Chart of Indian Kitchen

Organization of Bakery and Confectionery chef pâtissier is responsible for bakery and confectionery department making all kinds of sweets, ice creams, pastries, chocolates and bakery goods such as bread, rolls, cookies, muffins etc Chef boulanger is responsible for bakery goods and chef pâtissier for confectionery. Experienced commis assist the chefs.

Organization of Kitchen Stewarding (Support Department) Kitchen stewarding is responsible for washing and maintaining kitchen and service equipment kitchen cleanliness and hygiene garbage disposal pest control staff meals (in some establishments)

Classification of Food and Beverage Department

Organization of Kitchen Stewarding (Support Department) Manager—kitchen stewarding: He is responsible for the efficient functioning of kitchen stewarding department. He has supervisors and kitchen stewards under his control. Supervisors :for each section such as pot wash, ware wash, kitchen cleaning, staff meal preparation etc is monitored by a supervisor. Kitchen stewards- They carry out all the activities under the directions of the supervisors. (Ref to Fig 2.5,pg 31 for organization of kitchen stewarding department)

Purchase and Stores Department (Support Department) Purchase Department: procures quality ingredients at competitive prices on time as per the purchase specifications. Purchase Manager is responsible for this department and he has assistants. Stores: Store keeper is responsible for stores. He stores the ingredients at right place and temperature, maintains the record of receipts and issues, and controls the pest.

Restaurant Organization Restaurant is divided into stations, each having set number of covers depending on the standard of service extended. Station waiters are responsible for attending the guests in their stations, and reporting to station head waiters . Station head waiters report to Head waiter/s and the head waiter/s, to the manager. Station waiters are assisted by the junior station waiters and waiters.

Restaurant Organization

Designations of Restaurant Organization

Restaurant Organization Refer to Page No 34 to 37 for the responsibilities of Restaurant staff

Designations in the Organization of Other service Areas Banquet: Banquet Manager, Secretary, Banquet Head waiter, waiters, and Porters. Room Service: Room service Manager, Order Taker, Captain, floor waiters, asst. waiters Lounge : Lounge Head waiter, lounge waiters Bar: Bar Manager, Cellar man, Head bartender, Dispense bar man, Bartenders, bar waiters, sommeliers (Refer to Page Numbers 38,39,40,41,42,and 43 for their duties and responsibilities)

Banquet Organization

Room Service Organization

Bar Organization

Intra-and Inter-Department Relationships

Intra- department Relationship Kitchen: the following F&B sections/departments coordinates with kitchen Purchase and stores: Procures and issues materials Kitchen stewarding: Supplies clean pots and pans Restaurants, Banquets, room service, and lounge serve the dishes prepared by the kitchen and provides guests’ feedback Bar: Supplies wine, beer, and liqueur that may be required by the kitchen for preparing certain dishes

Intra- department Relationship Service areas: the following F&B sections/departments coordinates with service araes Purchase and stores: Procures and issues materials required by the service areas Kitchen stewarding: Supplies clean and polished service equipment Kitchen: Prepares dishes required by the service areas including bar. Also supplest ingredients such as fruits, cream, eggs, and so on required by bar (Refer to Page No.45 for more details)

Inter-department Relationship

Inter-department Relationship For more details on inter-department relationship refer to Table 2.2 given in page number 46, and 47

Qualities Required for Food Service Staff The success of food service business depends on the quality and behaviour of the staff working. Following are the important qualities required Personal hygiene Punctuality Honesty Loyalty Conduct Personality

Qualities Required for Food Service Staff Attitude towards the guests Sense of Urgency Product knowledge Local knowledge Memory Team Spirit Communication skills

Well-Groomed Service Staff

Points to Remember Food and Beverage department is the second major revenue producing department in a hotel F & B operations are highly complex in nature The F & B department manages the staff of various levels of culinary , service , managerial, supervisory, and inter personal skills The Food and Beverage Department must develop multifaceted staff to do any type of task

Points to Remember Organization structure reveals the authority relationship Organization levels vary from department to department and a hotel to hotel depending on the quality of staff, technology in use, production and service processes, nature of work and so on Each staff in an organization must know his duties and responsibilities High labour cost is related to quality and quantity man power

Points to Remember Incorporation of latest technology, convenience foods, vending machine, electronic order system, mini bars, self help counters etc will minimize the staff requirement and influence the levels in the Organization Inter-and Intra-department relationship is necessary for successful F & B operations Qualities required for service staff must be considered while selecting or transferring the staff Adequate training must be given to staff to perform better at their job