FOOD AND

BEVERAGE
SERVICE
Rachmat Astiana, S.Par., M.M.Par

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1. Food &
Beverage
service Scope
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 Type of F&B Service Outlets

F&B SECTORS

PROFIT ORIENTED COST PROVISION

Institutional catering,
RESTRICTED MARKET GENERAL MARKET Hospital, the forces, prison,
industrial (own-catering

Hotel, Restaurant, Popular

Transport Catering, Clubs, Catering, Pubs & Bars,Take
Industrial (contract), private aways, retail stores,
welfare banqueting, fast food,
motorway service station

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 The Restaurant

“
A restaurant is a place where
provides of food & beverage with
it’s service, to the public with the
object to make an adequate profit

A restaurant may be licensed as a

part of a hotel operation or
independent business entities
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 Types of Restaurant
Restaurant in hotels vary according to :
The size of establishment (large, medium, small)

Style of management
Restaurant organization differs according to whether the hotel is :
Large ,
Medium
Average
Small

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 CoffeeShop
DinningRoom
Types of ContinentalRestaurant
Carvery

Restaurant SpecialtyRestaurant
SupperClub

GrillRoom(Rotisserie) Café
FineDinning
Cafeteria
Restaurant
NightClub/pub
Carvery
Swimming

Restaurant/PoolSide

Fish&Chipshop
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FOOD AND
BEVERAGE
SERVICE
ORGANISATION

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 Organization Chart

Organization charts of the

restaurants is depend on :

The number of restaurant

The scope of activities
The management policy

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 Organization Chart
F&B Manager

Exc. Chef
Room Service . Restaurant .
Banquet
Bar Manager
Manager manager manager

Head Waiter

Wine Butler Captain Greeter

Waiter

Busboy
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 Restaurant Manager
Organization Chart
Asst. RM

Maitre D’Hotel
.
Reception Head waiter
(Supervisor)
(Headwaiter/ SPV.
Incharge)
.

Somelier (Wine Station Head waiter (

Trancheur (Carver)
Butler) Section SPV.)

Commis Du Win Chef de Rang

(Wine Butler) (Station Waiter)

Demi Chef de Rang

(Asst. station waiter)

Commis de Rang
(Waiter)

Commis Debarraseur
(Apprentice/Trainee)
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Find out the Job Function
of each position!

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 Relation with Other Department

Fo Cashier

Stewarding Bar

RESTAURANT

Housekeeping Kitchen

Daily Store Linen Room

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Qualification of F&B Staff
• Wide knowledge of traditional cuisine, national
specialties and foreign beverage
• Knowledge of the kind of food from various
countries
• Sound knowledge of the different types of
restaurant and bar service
• Able to use different types of restaurant and bar
equipment
• Sound knowledge of English and preferably
another foreign language
• Through knowledge of hygiene, sanitation and
safety standards
• Sound knowledge of labor legislation
• Sound knowledge of the function of other
department
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Qualification of Waiter or Waitress
Reliable
Cooperative
Personable
Healthy
Knowledgeable
Persuasive
Attentive
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Duties of The waiter or Waitress
• Preparation and
maintenance of work area
• Maintaining good customer
and staff relation
• Making recommendation and
assisting guest in making
selections
• Order taking and recording
• Service and clearing a food
and beverage
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Terima Kasih

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