Food and Beverages Service 7/8

LAS Number 5

Name of Learner: Grade/Section:

Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: Identify the Organizational Chart and Job Description of Food and
Beverages Services

1. Explain the organizational structure of Food and Beverage Department.

2. Discuss the different job descriptions and functions of each Food and Beverage
Personnel.
3. Identify the duties and responsibilities of the Food and Beverage Service Personnel.

Background Information for Learners

Organization of the Food and Beverage Department
Food and beverage service department of a hotel is the most labor intensive
department. It is divided into sections called outlets for effective management control.
Each outlet is headed by an outlet manager and has its own operational procedures. A
food & beverage manager heads the department and he delegate authority and
responsibilities to the outlet managers. Outlets with large and sub-units with specific
functions to attend to. Each unit is supervised by supervisors or section heads. Among
the sub-units are

Food and Beverage Sub - Department

Food and Beverage

Department In Charge
Department
Bars headed by the Bar Supervisor or Bar Captain
Food Outlets supervised by Outlet Supervisors
Room Service Headed by the Room Service Supervisor or Captain
Banquet Service (both for the house function and catering) under the
Supervision of the Banquet Supervisor

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

FIGURE 1.O
ORGANIZATIONAL CHART OF FOOD AND BEVERAGE DEPARTMENT

Staffing and Management

The focus of recruiting service personnel and management staff should be effective delivery of
services and proper management on daily basis, plus long-term goals of the restaurant.
Restaurant staffing depends on size, covers, style, and type of the food and extent of the
operation. But remember, the key for effective management and service delivery is teamwork.
The following personnel shows a structure of medium size casual dining restaurant
1. Restaurant Manager - This person has overall responsibility for the restaurant and other
food and beverage service areas. The restaurant manager sets the standards for service
and is responsible for any staff training that may have to be carried out, on or off the job. He
or she may make out duty rosters, holiday schedules, and hours on and off duty, so that all
the service areas and outlets run efficiently and smoothly.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

2. Captain -This person has overall charge of the service staff/ team. He is responsible for
ensuring that all the duties necessary for the pre-preparation for service are efficiently
carried out and that nothing is forgotten. The captain helps with the compilation of duty
rosters and holiday schedules, and may relieve the restaurant manager, on their days off.
3. Waiter - The waiter must be able to carry out the same work as the station headwaiter and
relieve him on days off. The waiter will normally have less experience than the station
headwaiter. Both the waiter and the station headwaiter must work together as a team, to
provide efficient and speedy service.
4. Trainee/Apprentice- The trainee is the 'learner', having just joined the food service staff,
and possibly wishing to take up food service as a career. During service, this person will
keep the sideboard well filled with equipment, and may help to fetch and carry items, as
required. The trainee carries out certain cleaning tasks during the preparation period. He
may be given the responsibility of looking after and serving some appetizers or smaller
courses, from the appropriate trolleys.
5. Wine Waiter/Sommelier- The sommelier is responsible for the service of all alcoholic
drinks, during the service of meals. He must also be a sales person. This employee must
have a good knowledge of all beverages available, the best wines to accompany certain
foods and the liquor licensing laws applicable to the particular establishment and area.
6. Host/Hostess- The role of a restaurant host is to attend to guest’s needs, particularly, on
arrival at the restaurant. The host should "meet, greet and seat" the guest. The host/hostess
should make sure that; guests leaving the restaurant have enjoyed their meal. The host is
usually the final contact point for the guest and this is a "sales" opportunity
7. Barman This person must have a good knowledge about the ingredients and methods
needed to make alcoholic and non-alcoholic drinks
8. Baker- If you love the idea of creating perfectly baked artisanal breads, pies, cakes and
desserts, then becoming a baker could be an ideal career for you. You can master your
skills by enrolling in a baking or pastry arts program, which will give you a leg up in the
industry. From there, you can set up your own pastry shop or become a head baker in a
large commercial bakery.
9. Chef - As a chef, you can work for or set up your own restaurant, boutique dinner or any
other food service establishment. Some of your primary duties might include formulating
original recipes, preparing meals, overseeing kitchen management and maintaining quality
standards. One of your best bets for this career is to obtain a culinary arts education.
Unique Careers in Food and Beverage Services
a. Culinary Arts Instructor - You can also become a culinary instructor in culinary schools,
colleges or vocational schools if you are inclined in teaching aspiring chefs. You will be
responsible for developing lessons that follow the Education Management Corporation
(EDMC) curriculum which provides lectures and hands-on experience among students
b. Nutritionist- Then, if you care about what people eat, you can be an expert in the field of
food and nutrition where you will give advices on how an individual can lead a healthy
lifestyle or achieve a health-related goal through a diet plan. You can work in various settings
such as hospitals, cafeterias, nursing homes and schools. Likewise, you can set up your
own clinic which provides consultations and advices.
c. Research Chef - This is not the typical chef that you commonly hear of. As a research chef,
you can work as a professional chef with a special certification in food science. Your primary
functions include creating new food and beverage products, improving food processing
methods and performing research for food manufacturing companies. You may also be
involved in preserving, packaging or storing process.
d. Restaurant Publicist - Your love for food and excellence in public relations can be an edge
if you want to become a restaurant publicist, a career that is becoming increasingly important

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

 today. Among your responsibilities include improving the brand image for a restaurant and
detract any negative attention in it. More likely, you will work for a public relations firm or as
an in-house publicist in a restaurant chain.

LEARNING ACTIVITY 1: Identification

Direction: Can you name the staff responsible for the following job? Write your answer in the
space provided below:
_____________ 1. This person must have a good knowledge about the ingredients
and methods needed to make alcoholic and non-alcoholic drinks.
_____________ 2. This person should "Meet, Greet and Seat" the guest. He/she
should make sure that; guests leaving the restaurant have
enjoyed their meal.
_____________ 3. An expert in the field of food and nutrition
_____________ 4. Their duties include formulating original recipes, preparing meals,
overseeing kitchen management
_____________ 5. They creates new food and beverage products
_____________ 6. They creates perfectly baked breads, pies, cakes and desserts
_____________ 7. This person is overall in charge of the service staff/ team. He is
responsible for ensuring that all the duties necessary for the pre-
preparation for service are efficiently carried out
_____________ 8. responsible for the service of all alcoholic drinks, during the
service of meals
_____________ 9. This person has overall responsibility for the restaurant and other
food and beverage service areas
_____________ 10. This person must have a good knowledge about the ingredients
and methods needed to make alcoholic and non-alcoholic drinks

LEARNING ACTIVITY 2: Journal Writing

I learned that ______________________________________________________________
__________________________________________________________________________
________________________________________________________________________
I realized that ____________________________________________________________
_______________________________________________________________________
_________________________________________________________________________

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4