UNIT 1

THE FOOD SERVICE INDUSTRY

ORGANIZATIONAL CHART OF FOOD AND

BEVERAGE
DEPARTMENT AND BASIC FUNCTION OF THE
STAFF
INTRODUCTION :
This Chapter will discuss the function of the Food and Beverage
Service
Department in a hotel and restaurant ,the organizational chart of a
large and small food establishment different sub-unit including
outlet ,bar ,room service and responsibilities of each service personnel
in each unit .
LEARNING OBJECTIVES :
1 To identify the functions and subunits of Food and Beverage department in a
hotel and restaurant .
2. To give the importance of the department in the hotel operation
3. To evaluate the responsibilities of the service personnel .
FOOD AND BEVERAGE DEPARTMENT
Food and Beverage Department handled the food and beverage service
among hotel and restaurants ,they work hand in hand to execute the standard of
service in the department and responsible for maintaining high quality of food and
service ,food costing ,and management .
Food and Beverage Service is the service of Food made in the Kitchen and
Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage
premises, which can be: Restaurants, Bars, Hotels, Airlines, Cruise Ships, Trains,
Companies, Schools, Colleges, Hospitals, Prisons, Takeaway and etc.
Food and Beverage Department have the following
responsibilities :
1. Delivering food and beverage service to guest in all its
outlets ,guestroom, function room and outside catering in accordance with
the prescribed standard .
2. Maintaining the goodwill of patrons and guest through effective guest
relations ,proper handling of guest complaint ,inquiries and request .

3. Ensuring the attainment of Sales Forecast through the administration of

promotional strategies and suggestive selling techniques .
4. Ensuring the consistent implementation of the company’s Internal control
program which include budget control ,cost control quality assurance and
other related areas.

5. Preparing drink and wine list

6. Coordinating with the kitchen and other department on matters
pertaining to food preparation and service .
 DIVISION OF FOOD AND BEVERAGE DEPARTMENT :
1. Food and Beverage Service
2. Food Preparation
Sub-units of Food and beverage Department :
1. Bars – drinks were served and headed by the Bar supervisor or bar
captain .

2. Food Outlets – areas where food and sold and served both in house and
outside guest .and supervised by outlet supervisor

3. Room service – the service is always in trays and trolley ,the service
operates round the clock and under the responsibility o room service
supervisor or captain .

4. Banquet service – generally caters to a huge gatherings of people who

assemble in the banquet hall for event and service is generally from a buffet when a lot
of guests have to be served within a short span of time. Under the supervision of
Banquet Supervisor .
SERVICE PERSONNEL /STAFF
RESPONSIBILITIES
A. FOOD AND BEVERAGE SERVICE MANAGER
BASIC FUNCTION :
Plans ,Organizes, directs and control the delivery of
service in all outlets ,guestroom and banquets and sees to it that policies and
standard are complied.
PLANNING AND PROBLEM SOLVING
1. Prepare Sales forecast
2. Identifies operating Requirements and prepare operational budget
3. Design and implement promotional Program
4. Keep record of Daily Sales
5. Supervises the consumption of supplies
6. Keep record of critical incidents
Calls or presides over operational meetings
 ORGANIZING WORK
1. Establish /reviews existing policies and procedures
2. Prepare work schedule

DIRECTING ,MONITORING ,COORDINATING

1. Monitor and check the performance of all outlets against the target
2. Monitor the service in the dining outlets
3. Checks the availability of operational requirements like par stock
4. Check preparation for banquet booking
5. Attends to staff concerns and problems
6. Provide coaching and guidance
7. Conduct job orientation to employees
8. Coordinate with other department concerning the needs of the department

CONTROLLING
1. Conducts preliminary investigation on reported misconduct of staff
2. Conducts corrective interview and takes disciplinary actions
3. Executes performance appraisal
4. Submit and prepare mis conduct report
5. Ensures that all control policies and procedures are strictly observed
GUEST RELATION
1. Takes effort of build customer goodwill
2. Attends to customer inquiries ,complaints ,concern and request

B. HEADWAITER OR OUTLET SUPERVISOR

BASIC FUNCTION
1. Monitor the necessary operation before the start of the operation
2. Maintain par stock requirements
3. Coordinating with the kitchen regarding the par stock requirements
4. Conducts regular briefing
5. Prepare staff schedule and side duties.
CAPTAIN WAITER
BASIC FUNCTION : Oversees the set up and delivery of service in his/her
assigned station
1. Supervise Mise en place
2. Oversees the set up
3. Monitor the delivery of service
4. Assists in order taking and delivery of service during peak hours.
5. Attend to guest complaint and request
RECEPTIONIST
BASIC FUNCTION : Welcome and greets customers at the entrance
and escorts them in their table
1. Receives ,welcome and greet the guest
2. Attend to reservation and inquiry
3. Maintain and files logbook
4. Assists in the settlement of bills
WAITER
BASIC FUNCTION: Takes and serves food and beverage order according
to
prescribed standards of service
1. Looks after the necessary preparation before the start of the operation
2. Studies the menu and familiarize himself with the outlet specialties
BUSBOY
BASIC FUNCTION : Dining room helper and runner
1. Assists waiter in Mis en place
2. Places the order to the kitchen
3. Clear table of soiled dishes
4. Changes soiled ashtray
5. Fills and refill water goblet
6. Does some errand
BARTENDER
BASIC DUTIES : Prepares mixes alcoholic and non alcoholic beverages
according to prescribed standard.
1. Prepare and mixes drink following standard recipe
2. Set up bar
3. Takes charge of the storage of beverages and bar supplies
4. Makes report on beverage sales and spoilage
5. Takes inventory of beverage consumption
BARBOY :
BASIC FUNCTION: Acts as runner and helper in a bar
1. Assists the bartender in Mis en place
2. Looks after the upkeep of the bar area
3. Assists in clearing soiled glasses
4. Assists bartender in mixing
5. Assist in Serving drinks
ROOM SERVICE ORDER TAKER
BASIC FUNCTION : Report to Room service Captain
1. Takes orders from guest in the room
2. Process orders
3. Files organize and understand the work of the department
4. Handles guest complaint
ROOM SERVICE WAITER
BASIC FUNCTION : report to Room Service Captain

1. Similar to restaurant waiter

2. Guest handling in the room

3. Responsible for guest check

THANK YOU!