2. F&B Department Pertemuan 9-10 Matakuliah: G0424 – Hotel and Restaurant Management Tahun: 2008

3. Bina Nusantara University 3 Topics F&B Services F&B Production

4. Bina Nusantara University 4 Learning Objectives To identify different job identity and job task in F&B Departments To relate sections in F&B Department with other departments.

5. Bina Nusantara University 5 F&B Department Incharge of the Guest’s Food and Beverage Head of the Department is Food and Beverage Director He/she supervise two sections: –F&B Service: Restoran, Café, Bar, Lounge, Pub, Room Service, dan Banquet –F&B Product : Kitchen dan Pastry

6. Bina Nusantara University 6 F&B Structure F&B Director F&B Service F&B Production

7. Bina Nusantara University 7 F&B Service F&B Director Restaurant Manager Captain, Chief Steward Host, Greetist Waiter/ess Steward Cashier Checker Counter person Order TakerRoomserver Bar Manager Supervisor Bar Waiter Bartender Bar Attendant Banquet Manager Supervisor Waiter/ess Busboy Assistant F&B Director

8. Bina Nusantara University 8 Restaurant Manager TaskSpecification

9. Bina Nusantara University 9 Captain – Chief Steward TaskSpecification

10. Bina Nusantara University 10 Host - Greetist TaskSpecification

11. Bina Nusantara University 11 Waiter/ess - Steward TaskSpecification

12. Bina Nusantara University 12 Cashier - Checker TaskSpecification

13. Bina Nusantara University 13 Counter Person TaskSpecification

14. Bina Nusantara University 14 Order Taker TaskSpecification

15. Bina Nusantara University 15 Roomserver TaskSpecification

16. Bina Nusantara University 16 Bar Manager TaskSpecification

17. Bina Nusantara University 17 Bar Waiter TaskSpecification

18. Bina Nusantara University 18 Bartender TaskSpecification

19. Bina Nusantara University 19 Bar Attendent TaskSpecification

20. Bina Nusantara University 20 Banquet Manager TaskSpecification

21. Bina Nusantara University 21 Busboy TaskSpecification

22. Bina Nusantara University 22 F&B Production F&B Director Executive Chef Sous Chef Chef de cuisine Demi chef Apprentice chef Commish Pastry Chef Chef de partie Assistant chef Apprentice chef Cook helper Dishwasher Butcher Pantry worker

23. Bina Nusantara University 23 Executive Chef TaskSpecification

24. Bina Nusantara University 24 Sous Chef TaskSpecification

25. Bina Nusantara University 25 Chef de cuisine TaskSpecification

26. Bina Nusantara University 26 Demi chef TaskSpecification

27. Bina Nusantara University 27 Apprentice chef TaskSpecification

28. Bina Nusantara University 28 Commish TaskSpecification

29. Bina Nusantara University 29 Chef de partie TaskSpecification

30. Bina Nusantara University 30 Assistant chef TaskSpecification

31. Bina Nusantara University 31 Cook helper TaskSpecification

32. Bina Nusantara University 32 Dishwasher TaskSpecification

33. Bina Nusantara University 33 Butcher TaskSpecification

34. Bina Nusantara University 34 Pantry worker TaskSpecification

35. Bina Nusantara University 35 Inter-departemental F&B Food and Beverage Housekeeping Front office Purchasing Kitchen Accounting Human resources Management Maintenance Entertainment

36. Bina Nusantara University 36 Decision Opening Arrival Select & order Preparation Greet, escort, seating Taking order Serving Billing Receive meals Consuming Bill payment Resul t Dishwashing Cleearing Closing Storing & issueing Preparing Cooking Hold & regenerate Presentation Purchasing& receiving Coordination Between F&B Service and Production

37. Bina Nusantara University 37 Conclusion Today, however, providing food and drinkis much more complicated. A large hotel might well have a coffee shop, a gourmet restaurant, a poolside snack bar, room service, two banquet halls, and ten function rooms where food and beverages are served. It might also have a lounge, a nightclub, and a lobby bar. It is important to know the role of each section.