1. Food and Beverage Service
R. Singaravelavan

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

3. 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

4. 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

5. 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)

6. Classification of Food and Beverage
Department

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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’

14. Kitchen Organization

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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.

21. Organization Chart of Indian Kitchen

22. 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.

23. 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)

24. Classification of Food and Beverage
Department

25. 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)

26. 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.

27. 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.

28. Restaurant Organization

29. Designations of Restaurant Organization

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

31. 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)

32. Banquet Organization

33. Room Service Organization

34. Bar Organization

35. Intra-and Inter-Department Relationships

36. 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

37. 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)

38. Inter-department Relationship

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

40. 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

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

42. Well-Groomed Service Staff

43. 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

44. 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

45. 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