FOOD AND

BEVERAGE SERVICE

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 PART I

Introduction to Food and

Beverage Service

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 Chapter 2
Food and Beverage Staff of Hotel
• In this chapter You will learn
– The importance of F&B department in hotels
– The departments that come under F& B department
– The organization structure of various departments
of F & B department
– The duties and responsibilities of the staff of F & B
department
– The Intra-and Inter-department relationships
– The qualities required for wait staff
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 Function Of Food And Beverage
Department
• Food and Beverage Department is responsible for
– The operations of all the Food and Beverage outlets
(Restaurants, Bars, Room service, Lounge, Banquets)
Food prodcution, stewarding, stores, and Purchases.
– The supply of hygienically prepared wholesome food
and beverages to the guests
– Revenue generation
– Satisfying the different palates and needs of the guests
– Organizing the functions

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Areas under the control of F&B Department
• The areas under the control of F & B
department are

– Food production
– Food service
– support services ( purchase, stores, and
stewarding)

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Classification of Food and Beverage
Department

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 Food Production
• Food Production
– Main kitchen: Located at the ground level. Prepares
the dishes offered in the menu and basic gravies,
sauces, pastas etc for satellite kitchens
– Satellite kitchens: These are adjacent to the
restaurants located in different floor levels and
prepare the dishes offered in their menu
– Bakery and Confectionery: Prepares all kinds of
bakery and confectionery items

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 Food and Beverage Service
• Food and Beverage Service
– Restaurant: serves the dishes offered in their menus
– Banquet :organizes all types of function catering and
facilities.
– Room service : serves food and beverages in guests’
rooms.
– Lounge :Serves Food and beverages to the guests in
the lounge area.
– Bar and dispense bar: serves all kinds of alcoholic
beverages

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 Support Service
• Support Services: The departments extending
support services are
– Purchase : Procures all kinds of materials required for
production and service
– Stores: Ensures adequate level of stock required by
the production and service departments at all times
– Stewarding: Cleans kitchen and service equipment,
controls pests

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 Functions of the
Food and Beverage Manager

– Directs and supervises all functions of kitchens,

service areas, purchases, stores, and stewarding
– Liaises with the department heads and directs them
to achieve the desired results.
– Takes vital decisions on the managerial activities of
planning, organizing, staffing, motivating, and
controlling.
– Formulates financial, catering, and marketing
policies and strategies

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 Functions of the
Food and Beverage Manager

– Appoints right people for right job

– Prepares budget for the department consulting the
departmental heads
– Plans menus for various outlets in consultation with
chefs and the restaurant manager/s
– Designs and implements sales promotional
activities
– Analyses sales and identifies markets

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 Functions of the
Food and Beverage Manager

– Controls all three elements of costs—food

cost, labour cost, and overheads
– Organizes training programme
– Implements hygiene and safety standards
– Monitors performance of the departments
– Takes decisions on equipment procurement,
expansion of food and beverage outlets, etc
– Selects suppliers for kitchen commodities
and alcoholic beverages
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 Organization of Main Kitchen

• Main kitchen is divided into sections, each is

called ‘Partie’
• Each partie is headed by ‘chef de partie’ and is
assisted by commis I, II, and III.
• Number of parties in a kitchen depends on the
volume of activities of the kitchen
• The person in charge of the all the kitchens is
‘chef de cuisine, and is assisted by ‘sous chef’

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 Kitchen Organization

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 Organization of Main Kitchen

• Chef de cuisine (the head cook)

– Plans various types of menus
– Standardizes recipes and prepares purchase
specifications for main ingredients
– Forecasts volume of sales and schedules the
production process accordingly
– Purchases kitchen equipment and tools
– Employs, trains, and develops the staff

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 Organization of Main Kitchen
– Controls costs and maintains required gross
profit percentage (kitchen profit) level
– Prevents wastage and ensures proper
storage of ingredients
– Prepares budget and operates within the
budget
– Ensures consistency in quality and portion
size of the dishes produced
– Ensures kitchen, personal, and food hygiene

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 Organization of Main Kitchen

• Sous Chef( The assistant head chef)

– Relieves the chef de cuisine during his day off
and assists the chef in his/her administration
work
– Approves stores requisition
– Takes charge of banquet kitchen
– Prepares duty rota for the kitchen staff

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 Organization of Main Kitchen

• Chefs de Partie : They are in charge of the

sections of the main kitchen and the satellite
kitchens.
– Chef garde manger (the larder cook): Prepares cold
dishes and cleans and cuts the meat, poultry, and fish
– Chef saucier (the sauce cook):Prepares hot sauces,
and entrees
– Chef potager (the soup cook) : makes all kinds of
soups, egg and pasta dishes
– Chef poissonier (the fish cook) : prepares all kinds of
fish preparations and their accompanying sauces
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 Organization of Main Kitchen
– Chef rôtisseur (the roast cook): prepares roasted, grilled,
deep fried fish, meat, poultry, game, potatoes, and
vegetables and roast gravy
– Chef entremettier (the vegetable cook): responsible for the
preparation all vegetables potatoes and garnish for main
dishes, and savoury soufflés
– Chef pâtissier (the pastry cook): makes all kinds pastries,
puddings, bakery products etc
– Chef tournant (the relief cook): He relieves the chefs de
partie during their day off
– Chef petit-déjeuner (the breakfast cook): responsible for
breakfast preparations
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 Organization of Satellite Kitchen

• These are located adjacent to the restaurants situated in

different floor levels and prepare the dishes offered in
their menu cards
• These kitchens are managed by chefs de partie and
commis independently under the direction of the sous
chef/chef de cuisine.
• Each satellite kitchen may be divided into small sections
each handled by experienced commis. For example,
Indian kitchen may have sections like tandoor, Non-
vegetarian, vegetarian, south Indian, Mithai etc.

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Organization Chart of Indian Kitchen

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Organization of Bakery and Confectionery

• chef pâtissier is responsible for bakery and

confectionery department making all kinds
of sweets, ice creams, pastries,
chocolates and bakery goods such as
bread, rolls, cookies, muffins etc
• Chef boulanger is responsible for bakery
goods and chef pâtissier for confectionery.
• Experienced commis assist the chefs.

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Organization of Kitchen Stewarding
(Support Department)
• Kitchen stewarding is responsible for
– washing and maintaining kitchen and service
equipment
– kitchen cleanliness and hygiene
– garbage disposal
– pest control
– staff meals (in some establishments)

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Classification of Food and Beverage
Department

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 Organization of Kitchen Stewarding
(Support Department)

• Manager—kitchen stewarding: He is responsible for

the efficient functioning of kitchen stewarding department.
He has supervisors and kitchen stewards under his
control.
• Supervisors :for each section such as pot wash, ware
wash, kitchen cleaning, staff meal preparation etc is
monitored by a supervisor.
• Kitchen stewards- They carry out all the activities under
the directions of the supervisors.
• (Ref to Fig 2.5,pg 31 for organization of kitchen stewarding
department)
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 Purchase and Stores Department
(Support Department)

• Purchase Department: procures quality ingredients

at competitive prices on time as per the purchase
specifications. Purchase Manager is responsible for this
department and he has assistants.
• Stores: Store keeper is responsible for stores. He
stores the ingredients at right place and temperature,
maintains the record of receipts and issues, and controls
the pest.

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 Restaurant Organization

• Restaurant is divided into stations, each having

set number of covers depending on the standard
of service extended. Station waiters are
responsible for attending the guests in their
stations, and reporting to station head waiters .
Station head waiters report to Head waiter/s and
the head waiter/s, to the manager. Station
waiters are assisted by the junior station waiters
and waiters.

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Restaurant Organization

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Designations of Restaurant Organization

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 Restaurant Organization

• Refer to Page No 34 to 37 for the

responsibilities of Restaurant staff

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 Designations in the Organization of
Other service Areas

• Banquet: Banquet Manager, Secretary, Banquet

Head waiter, waiters, and Porters.
• Room Service: Room service Manager, Order
Taker, Captain, floor waiters, asst. waiters
• Lounge : Lounge Head waiter, lounge waiters
• Bar: Bar Manager, Cellar man, Head bartender,
Dispense bar man, Bartenders, bar waiters,
sommeliers
• (Refer to Page Numbers 38,39,40,41,42,and 43
for their duties and responsibilities)
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 Banquet Organization

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Room Service Organization

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 Bar Organization

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Intra-and Inter-Department Relationships

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 Intra- department Relationship
• Kitchen: the following F&B sections/departments
coordinates with kitchen
– Purchase and stores: Procures and issues materials
– Kitchen stewarding: Supplies clean pots and pans
– Restaurants, Banquets, room service, and lounge serve
the dishes prepared by the kitchen and provides guests’
feedback
– Bar: Supplies wine, beer, and liqueur that may be
required by the kitchen for preparing certain dishes

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 Intra- department Relationship

• Service areas: the following F&B

sections/departments coordinates with service araes
– Purchase and stores: Procures and issues materials
required by the service areas
– Kitchen stewarding: Supplies clean and polished
service equipment
– Kitchen: Prepares dishes required by the service areas
including bar. Also supplest ingredients such as fruits,
cream, eggs, and so on required by bar
(Refer to Page No.45 for more details)
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Inter-department Relationship

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 Inter-department Relationship

• For more details on inter-department

relationship refer to Table 2.2 given in page
number 46, and 47

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 Qualities Required for Food Service Staff
• The success of food service business depends
on the quality and behaviour of the staff working.
Following are the important qualities required
• Personal hygiene
• Punctuality
• Honesty
• Loyalty
• Conduct
• Personality

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 Qualities Required for Food Service Staff

• Attitude towards the guests

• Sense of Urgency
• Product knowledge
• Local knowledge
• Memory
• Team Spirit
• Communication skills

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Well-Groomed Service Staff

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 Points to Remember

– Food and Beverage department is the second major

revenue producing department in a hotel
– F & B operations are highly complex in nature
– The F & B department manages the staff of various
levels of culinary , service , managerial,
supervisory, and inter personal skills
– The Food and Beverage Department must develop
multifaceted staff to do any type of task

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 Points to Remember

– Organization structure reveals the authority

relationship
– Organization levels vary from department to
department and a hotel to hotel depending on the
quality of staff, technology in use, production and
service processes, nature of work and so on
– Each staff in an organization must know his duties
and responsibilities
– High labour cost is related to quality and quantity
man power
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 Points to Remember
• Incorporation of latest technology, convenience foods,
vending machine, electronic order system, mini bars,
self help counters etc will minimize the staff
requirement and influence the levels in the
Organization
• Inter-and Intra-department relationship is necessary
for successful F & B operations
• Qualities required for service staff must be considered
while selecting or transferring the staff
• Adequate training must be given to staff to perform
better at their job
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