INTERDEPARTMENTAL RELATIONSHIP

(FOOD AND BEVERGE AND OTHER DEPARTMENT)

INTRODDUCTION
A RESTAURANT DEPENDS LARGELY ON CERTAIN DEPARTMENTS
FOR EFFECTIVE FUNCTIONING SMOOTH CO-ORDINATION IS
IMPORTANT. WAITER MUST BE FULLY AWARE OF THE ROLE OF
EACH CO-ORDINATING DEPARTMENT.

FRONT
OFFICE

CASHIER ENGINEERING

FOOD &
BEVERAGE
STORES KITCHEN

HOUSEKEEPING BAR
KITCHEN
THE KITCHEN IS THE PLACE WHERE FOOD IS PREPARED WHILE
LARGER KITCHEN MAY HAVE DISTINCTLY DIFFERENT SECTIONS
TO DEAL WITH VARIOUS ASPECT OF FOOD PRODUCTION
SMALLER KITCHENS MAY HAVE DIFFERENT FUNCTIONS DONE
BY A SINGLE PERSONS. THE WAITER WOULD HAVE TO GET HIS
SUPPLIES OF THE ITEMS FROM THIS DEPARTMENT. THE
DEPARTMENT IS ALSO RESPONSIBLE FOR WASHING SOILED
SERVICEWARE AND SUBSEQUENTLY FURNISHING CLEAN ITEMS.

BAR
THE BAR DISPENSES WINE, LIQUOR, SPIRITS, JUCES, AERATED
WATER, CIGARS AND CIGARETTES.

HOUSEKEEPING
THE HOUSEKEEPING DEPARTMENT IS RESPONSIBLE FOR THE
CLEANLINESS, MAINTENANCE AND THE AESTHETIC STANDARDS
OF A HOTEL. A WAITER SHOULD KNOW THAT THE
HOUSEKEEPING DEPARTMENT IS THE SOURCES FOR STAFF
UNIFORMS, RESTAURANT LINEN AND FLOWERS.
CASHIER (FROM THE ACCOUNT DEPARTMENT)
THE CASHIER RECEIVES ALL CASH AND CREDIT PAYMENT MADE
FOR FOOD AND BEVERAGE SLALES IN A RESTAURANT OR BAR.

ENGINEERING
THIS DEPARTMENT IS RESPONSIBLE FOR SUPPLY OF AIR-
CONDITIONING OR HEATING, LIGHTING, MECHANICAL AND
ELECTRICAL FUNCTIONING OF ANY SERVICE EQUIPMENT IN THE
RESTAURANT.

FRONT OFFICE
THIS IS THE CENTRAL POINT WHERE ALL CHECKS OR BILL OF
HOTEL RESIDENTS ARE COLLECTED AND THEN RECORDED IN
THEIR OVERALL BILL. THE FRONT OFFICE KEEPS A RECORD OF
ALL GUESTS RESIDING IN THE HOTEL.

STORES
THE SOURCE FROM WHICH A WAITER CAN GET SUPPLIES OF
PROPRIETLY SAUCES, ORDER-PADS, PENCILS, BOTTLE-OPNEROR
ANY OTHER SUPPLIES.