FOOD AND BEVERAGES DEPARTMENT

 
 
 
Objectives
Identify and review the standards properly of the F&B Department at the
operational context and the services.   Achieving identify the principles types
of contamination about food ill.
 

Food and Beverage Management

 
Food and Beverage Department is responsible for the daily operations of restaurants, bars and
others places like kiosks around the beach and pools at the hotel. Handling and control the
employees in their tasks and functions like: such as that make greeting, gives welcoming and
escort guests to their seats and to giving the menus to them, and also taking food and drinks
orders and server the beverages during they staying at the restaurants.

 
Duties of Food and Beverages Management
 
Coordinate all activities among various departments, such as kitchen, dining rooms, bars and
banquet operations.
 
Must be ensuring that guests are satisfied with their dining experience.
 
Supervising the inventory and ording of food equipment, supplies and arrange for the routine
maintenance and preservation of the restaurants its equipment and facilities.
 
Generally must be responsible for all the administrative of running the business, including,
monitoring staff performance and training them.
 
Must keep controlling and supervising the budget of F&B department
 
Handling staff and controlling the staffing guide according to house procedures.
 
                                           The F&B Staff Department
 
                                               The Kitchen / Cuisine
Executive Chef
Attendant Chef
1. Sous Chefs
2. Sous Specialties
3. Chefs
4. Cook I
5. Cook II
6. Chefs Stewards
7. Supervisors Stewards
8. Steawards
9. Chef Departures
10. Bakers
11. Butchers
12. Pantry
                                                              The Bars
In charge Bars
Attendant Bars
1. Bartenders
2. Supervisors Bars
3. Waiters Bars
4. Waiters Support
5. Person in charge - Mini Bar
                                                   The Restaurant
1. Captains / Chief Dining Room
2. Supervisors / Chief Section
3. Waiters Restaurants
4. Waiters Support
5. Server
6. Person in charge Rooms Services
In addition, we have treated in other work about the way of foods, presented in a diagram the
process operational. Attach it will find it and some illustrations pictures.
 
When foods be received, is necessary be careful about the conditions and state of cans, boxes,
date expedition and temperature of some foods, such as: milk, eggs, meals, seafood , according
to FAD and with the standards HAACP. Never we can receive foods with containers in bad
conditions and inadecuaded temperature.
 
Vegetables and Fruits must be in good condition such as hygienic and presentation. Generally
the supplies must be certify and  be knowing by others hoteliers.
 
Maintaining the areas of preparing foods completely clean and free of bacteria, which can be
possible to carry out the procedures of HAACP.
 
Employees have be training and preparing to performance their job with efficient, quality,
hygiene and follow the procedures of HAACP and house guidelines.
 
Never put together at the store/stock: foods, detergents and chemistry products because they
are very dangeriuos because they can contaminate the foods and it has affects the health of
people.