LESSON 9:

THE FOOD AND

BEVERAGE
DEPARTMENT
 Function of the Food and
Beverage Department

• Running the Food and Beverage Department seems to be a tedios task for
any hotel manager since it requires them to think on their feet and make
quick decisions that will affect the hotel’s revenue in the longer run.
• It is for procuring, preparing, serving, dispatching, disposing and controlling
food and beverage items and menus in the hotel property.
• The task is easies said than done in normal opersations as it requires proper
forecasting, scheduling, and inventory management of food and beverage
items and ingredients to avoid overstocking and even stockout.
THE FOOD AND BEVERAGE DEPARTMENT’S ORGANIZATIONAL
STRUCTURE, JOB TITLES, ROLES AND REPONSIBILITIES
 Types of Restaurants and Food Outlet Operations
1. Fine Dining Restaurant
These are the straightforward, serious, formal, and upscale restaurant in the hotel. The
food sereved here is based on the La carte menu provides a complete meal course. The ambiance
of the restaurant also embodies style , class, elegance, and exclusivity. The menu items are priced
higher compared to other restaurants in the hotel. They also have a wide array of wine selections
for the guests.
2. Casual Dining Restaurant
A casual dining restaurant in the hotel is more “relaxed” and toned-
down type of food outlet. Customer are usually served at their table; the menu items
are moderately priced. The restaurant ambianced is low-key, and decors are not that
overpowering. Usually, complimentary breakfast for hotel guests is served in this type of
restaurant.
3. Cafe
Cafe or coffee shop are usually a restaurant that extends to and alfresco setup. They
offer a variety of caffeine and noncaffeine beverages, smoothless, bread, pasta, and
pastries on their menu. This restaurant served as a venue for those who wants to take
their afternoon snacks or would prefer a cozy environmental for their small meetings.
4. Pubs
Pubs are the venue where beers and alcoholic and non-alcoholic
beverages are served. The design of this restaurant is casual and usually
has a bar where guest can order their preferred drinks.
5. Piano Lounge/ Lobby Lounge
This venue is commonly located adjacent to the front office. This is
where la carte items are served to the guest if they want to take a quick rest and listen to
some hotel lobby music or if they are waiting for their assigned rooms
 Table Setting Guidlines

• The table setting is an essential part of dining

operations.
• The table according to the restaurant type, preferred,
theme, and image that the restaurant wants to portray
to its guests.
There are different table setting techniques that you can
use in dinning operations. This include:
 Formal Table Setting
The following dining equipment and utensils are needed:

1. Charger
2. Napkin
3. Meu Card
4. Salad fork
5. Dinner fork
6. Fish knife
7. Steak knife
8. Salad knife
9. Bread/Pastry Plate
10. Butter knife
11. Dessert Spoon
12. Dessert fork
13. REd wine Glass
14. White Wine Glass
15. Champagne flute/glass
16. Water Goblet
 Informal Table Setting
The following dining equipment and utensils
are needed:
1. SERVICE PLATE
2. NAPKIN
3. MENU CARD
4. SALAD FORK
5. DINNER FORK
6. SOUP SPOON
7. DINNER KNIFE
8. SALAD KNIFE
9. DESSERT SPOON
10. WATER GLASS
11. WINE GLASS
 Basic Table Setting
The following dining equipment and utensils
are needed:
1. CHARGER
2. SERVICE PLATE
3. MENU CARD
4. SALAD FORK
5. DINNER FORK
6. DINNER KNIFE
7. SOUP SPOON
8. PLACE SETTING CARD
9. WATER GLASS
10. COFFEE CUP
11. WINE GLASS
 Buffet Table Setting

The following dining equipment and utensils

are needed:
1. NAPKIN
2. MENU CARD
3. SALAD FORK
4. DINNER FORK
5. DINNER KNIFE
6. SOUP SPOON
7. PLACE SETTING CARD
8. WINE GLASS
9. WATER GOBLET/GLASS
 Standard Operating Procedures Of Table Service
Tale service refers to the different ways of sequentially presenting the food and
beverage items to the restaurant guests. It is essential for a food outlet to
identify the appropriate table service for the right accasion and type of
restaurant guest. The following are the different table service and their
distinctive characteristics:

1. American Table Service

This table service is characterized by the food being prepaired,
portioned, and plated inside the kitchen before it is serve to the dining table.
This is the most common type of table service, and it is also referred to as a
blue-plated service. The food is always served on the right side of the guest.
The advantageof american table service is that there are equal food portions on
your plate.
2. English Table Service(also known as Silver Table
Service)
This is a type of table service that is formal and luxurious
compared to blue-plated service. There are diferrent rule in english
table service that needs to be observed, and they are the following:

1. Guest are served in clockwise direction starting with the host.

2. Food is serve from the left.
3.Drinks and plated meals are served from the right.
4. The order of the cutleries is arranged based on their use. Guests
should star from the farthest cutleries and work their way toward the
plate as the meal course change.
5. Finished plate are clean out from the right side of the guest.
 3. French Table Service

A French table service has two different Styles. The first one is
the “family style” service wherein food is being placed all together
on the table and guests helps themselves in getting their portion.
The second one is what we as the “gueridon service” wherein two
food servers are needed in the service. They bring out a food wagon
or a side table. Prepares the food in front of the guest and plates it
accordingly before serving it to the guest’s table. Some key points to
remember for French table service are the following:
1. Female guests are always served first.
2. Meals are served from the left.
3. Plates are cleared out from the right.
4. Russian Table Service
The Russian table service ussually has the food prepaired in the kitchen, and each course is brought to the
table sequentially by a group of waiters. The Russian table service is commonly observed in functions and social
events.
 5. Buffet Table Service
This table service is where the guests select their food choices from a buffet table wehere all the
dishes are placed. Thid gives the guest the freedom t select their meals and allows them to portion
them according to their liking.
 THE SALES AND MARKETING DEPARTMENT

• The Sales and Marketing Department performs a multitude of

functions in the hotel business relevant to all revenue-generating
activities and programs.
• The main goal of this department is to achieve the highest possible
sales of the hotel’s product and services while keeping the cost at
an acceptable level
• It is also important for this department to develop and maintain the
hotel client base.
The following are the key function of the sales and marketing team:

1. Create a Hotel Marketing Plan

2. Update and Maintain the Hotel’s Customer Database
3. Create, Execute, and Monitor Different Sales Promotion
Techniques
4. Established Hotel Brand Image
5. Coordinate Client Information, Booking Details and Special
Request to the Front-of-the-House Department
6. Sell Hotel Experienced as a Whole Rather Than Fragmented
7. Perform Different Revenue Management Strategies
 THE MARKETING PLAN
• As discussed the previous lesson, a hotel marketing plan is an
essential report that serves as guide for the sales and
marketing team, as well as the entire hotel, on how the
property will generate revenue from different sources

 The marketing plan is anchored on the fundamental

elements of the marketing mix, such as the following:
1. Product
2. Price
3. Place
4. Promotion
5. Physical Evidence
6. Process
7. People
 There are few steps that need to be fulfilled to craft a superior plan
that is effective and efficient at all times:
1. Set your marketing goals and objectives.
2. Conduct a situation analysis on both macro and micro levels.
3. Understand your competitors.
4. Identify your key result ares.
5. Identify your key performance indicators.
6. Write down your marketing action plan Chronologically.
7. Identify the persons responsible for each action.
8. Identify your allotted marketing budget and stick to it.
9. Present the plan.
10. Execute the plan.
11. Conduct a Periodic evaluation to know if the plan is being
Implemented properly.
 1. Find
Leads

7. 2.Conne
Nurture ct

3.
6. Close
Qualify
The Deal
THE SALES
Leads CYCLE

5.
Overcome 4.
objectionn Present
s
 HOTEL BOOKING STATUS
Hotel booking are classified depending on the different
room booking status:
1. Confirmed
2. Guaranteed
3. Tentative
4. Waitlisted
5. Company Guarantee
6. Travel Agent Guarantee
7. 6-pm Release
8. No-Show
9. Turn Away
10. Cancelled
 HOTEL SALES PROMOTION
• The hotel product and services are deemed to be both a
necessity and luxury to our guests. There is a fine line between
needs and wants in terms of selecting the right hotel for client.
Thus, it is essential that the hotel sales and marketing team
must come up with a strong promotion that they can utilize to
create strategic sales for the business.
These are amon the common hotel sales promotions used:
1) Discount-based Promotions
2) Premium Promotions
3) Bundled Promotions
4) Bulk Promotions
5) Long Staying Promotions
6) Corporate and Travel Production Incentives
THANK YOU