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Food Service Management

Food Service Management

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Published by: hotmanw on Apr 08, 2011
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05/29/2013

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GATE-PD- F & B service -2009
Chapter - 1ORGANISATION CHART OF THEFOOD AND BEVERAGE DEPARTMENT
Chapter outline1.1.1Introduction1.1.2Functions of an organization chart1.1.3Organization chart of a hotel1.1.4Organisation chart of a food and beverage department1.1.5Organisation chart of a kitchen1.1.6Organisation chart of a beverage department1.1.7Organisation chart of a restaurant1.1.8Responsibilities of various positions in a restaurant
Objectives of this chapter
At the end of this chapter, the reader will be able to:
Describe the functions of an organization chart
List the divisions and departments within the organization chart of a largehotel
List the positions within the organization chart of a food and beveragedepartment
List the positions within the organization chart of a kitchen
List the position within the organization chart of a beverage department
List the position within the organization chart of a restaurant
Describe the responsibilities of various positions in a restaurant
1
 
GATE-PD- F & B service -2009
1.1 INRODUCTION
An organization chart is a visual representation of the departments and hierarchy of staff  positions within an organization.
1.2 FUNCTIONS OF AN ORGANISATION CHART
An organization chart shows the:
Division of work within an organization
The organization chart visually illustrates the relationship of the variousdepartments within a hotel, division or department. It also classifies departments by the type of work they do and their respective areas of responsibilities, e.g.Finance, Food and Beverage, Human Resource, Rooms Division, and Sales andMarketing.
Chain of command and communication
An organization chart does not only show the various departments within a hotel but also the relative staff positions within each department. This chain of command facilitates the flow of informing up and down the hierarchy and helpseliminate incidences of “double bossing”. It also allows all employees to see:
their span of control, if any
the correct line of communication
where they belong within the organization
who their superiors, peers and subordinates are
the hierarchy of positions within other departments
Possible career path for employees
An organization chart allows employees to plan a career path in their chosen professions. Thus, a waiter knows that in order to become an Assistant RestaurantManager; he must first work towards the position of Captain before he may aspireto the position of an Assistant Restaurant Manager.2
 
GATE-PD- F & B service -2009
 Figure 1.1 Organization Chart of Large Hotel
Executive Assistant Manager’s OfficeRoomsDivisionSales &MarketingDivisionHuman ResourcesDivision
BanquetOperationBeverageDepartmentReservationsFrontDesk RoomSalesCateringServiceSecurityDepartmentTrainingDepartmentEmployeeWelfarePersonnelDepartment
3
Finance andAccounting Division
General Manager’sOffice
Food & BeverageDivision
RestaurantsKitchenRoom ServiceDepartmentStewardingDepartmentTelephoneMail RoomConciergeBusinessCenter EngineeringDepartmentHousekeepingDepartmentPublicRelationsBars

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