The document discusses the organization and functions of a hotel's food and beverage department. It describes the various sections and their roles, including kitchens, food production, dining services, bars, purchasing, and more. Key points covered include the responsibilities of the food and beverage manager, the hierarchy and organization of kitchen staff, and the qualities required of food service employees.
2. 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
3. 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)
5. 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
6. 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
7. 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
8. 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
9. 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
10. 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
11. 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’
13. 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
14. 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
15. 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
16. 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
17. 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
18. 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.
20. 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.
21. 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)
23. 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.
24. 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.
25. 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.
29. 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
34. 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
35. 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
37. 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
38. Qualities Required for Food Service Staff
• Attitude towards the guests
• Sense of Urgency
• Product knowledge
• Local knowledge
• Memory
• Team Spirit
• Communication skills
40. 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
41. 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
42. 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
