F&B Managers also have to ensure the smooth running of all Bars and Lounges.
Liked the role of accountant in F&B;the department needs to nurture business minded staff for proper cost control;budgeting and meeting set profit targets as well as delivering the mission in place.
Hospitality Management Introduction to the Food and Beverage Sector
Introduction to the Food and Beverage Sector
Food and Beverage Operations
Profit generated from the provision of food and beverage services is another significant source of income in the hospitality business.
The food and beverage department within a hotel consists of various units and huge quantity of staff in order to cater the needs of customers inside or outside the hotel.
Generally speaking, the provision of food and beverage services are not only limited to restaurants and bars operating inside a hotel property. In fact, it also involves other functional units.
Related food and beverage departments in a hotel:
Catering (internal and external)
Banqueting (internal and external)
Room Service (In-room dining)
A kitchen is a place for the storage and preparation of food. In some hotels, there may be a variety of kitchens catering to different needs, from breakfast, lunch and dinner, to events such as gala dinners and conferences.
The number of customers being catered for varies depending on the size of the dining facilities and kitchen, the number of staff employed and the equipment being used.
The purpose of a kitchen is to produce the right quality of food of the highest standard for the required number of people, on time, by the most effective use of staff, equipment and materials.
It is sometimes necessary for a hotel to have different types of kitchens and cooking sections. Different types of kitchens/sections serve their unique functions.
Production kitchens produce foods for separate
service areas in the hotel. The amount of food
produced can be as large as in the production
for airlines or functions centre dealing with
several hundred people, or as in the food
production for a counter area where smaller
numbers of customers are catered for.
Most hotels have at least one dining room that can be used for breakfast, lunch and dinner meals.
Typically these food and beverage areas are run by a Restaurant Manager.
Restaurants in hotels can vary, e.g. coffee shop, restaurant, formal dining room, banqueting facilities. Restaurants can also often specialize in certain types of food or sometimes present a certain theme. For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants.
Hotels may have different restaurants to cater for different events and times of the day. For example, breakfast and luncheon may be served in the same restaurant whereas dinner may be in a more formal setting.
There are many different restaurants offering an array of foods and culture. Some specialize in foods from different countries.
Using the Internet, see how many different types of foods from different countries are offered in your area.
Banqueting and Catering
A banquet, event or function can be described as the service of food and drink at a specific time and place, to a given number of customers at a known price. Banquet is a term used to describe a large formal occasion, e.g. wedding.
Most hotels would have banqueting facilities, function rooms which are designed for multi-purposed uses to enable customers to hold different kinds of catering functions, varying from weddings to annual dinners hosted by enterprises.
Some catering services have also been extended outside the hotel properties, serving food and beverage items to customers in remote locations upon customers requests, such as a private party.
The banqueting service is an on demand service which requires advanced reservation by customers. The demand for banquet staff is less stable when compared with restaurants and may involve the recruitment of part-time staff in this department, especially in peak seasons.
Hotel catering events are usually organized in different formats. Set menus are generally preferred in most catering events. And some organizers would prefer choosing buffet style which is suitable when time is limited.
Hotels, which provide banqueting facilities and services are always equipped with banqueting kitchens. The setting of a banqueting kitchen should be spacious which allows mass production of food items required for every single event.
In some hotels, special preparation areas are also available in adjacent to the banquet kitchen for the plating of dishes as the end stage of food production as shown in Figure 3.1. Movable warmers are always used to transport and keep prepared food in good condition before serving them in the banquet rooms.
A buffet is a self-serving system. Customers select food from a display, and it is consumed either seated at a table or standing.
There are different types of buffets. One form is to have a line of food serving sections filled with fixed portions of food; customers take whatever food items they want as they walk along and pay at the end for each dish. A good example is a cafeteria.
Think about the last experience you may have had at a buffet.
1. How may different food items were offered?
2. What was the service like?
3. Was there sufficient food offered during the entire buffet?
From the list below, which can be described as a function, banquet or event?Wedding
Premiere of a new film
The launch of a new car
This is the service provided in hotels that allows customers to order food and drink to be delivered to their rooms.
Although not all hotels have room service available for their customers, such a service does give conveniences and enhance guest satisfaction during their stays. Customers who order food and beverages to be delivered to their rooms can enjoy high privacy and personalized services in their dining experiences.
In order to enhance the efficiency of this service unit, the room service department should be located conveniently near the kitchen and the service elevators.
Some hotels offer 24-hour room service which enable customers to place food orders at any time, ranging from breakfast to night owl menus. Orders are normally taken by room service staff over the telephone and some hotels have assigned such a responsibility to the telephone operators which serve as centralized points for handling all internal and external phone calls.
To ensure the freshness of food orders, hot dishes are kept in the warmer inside the service cart before being delivered to the room. Close communication with the housekeeping department is essential to ensure no used trays or dishes are left outside guest rooms.
In order to reduce the workload on room attendants, floor checks are performed regularly by room service staff to ensure the hygiene and tidiness of corridors on each hotel floor.
Bar management involves planning, organizing, staffing, leading and controlling. A bar manager’s responsibilities often include coordinating, training and evaluating the staff.
Bars managers will have a sound knowledge of wines, beers and spirits, and also the ability to make alcoholic and non-alcoholic cocktails. Other duties may include:
Stewarding The correct cleaning, drying and storage of all equipment used in the preparation and cooking of food is critical to prevent the spread of bacteria and cross-contamination.
Responsibilities of the Chief Steward are:
Cleanliness of back-of-house
Washing of pots and pans
Cleanliness of glassware, china and cutlery
Inventory of chemical stock
Maintenance of dishwashing machines
Pest control, where necessary
Most hotels have their own staff canteens which are managed by the food and beverage department. In some cases, hotels may appoint a catering company in manage and offer food and beverage services to employees. Some of them operate 24-hour a day to provide free meals to staff working in different shifts. Operational cost would not be counted as an expense of the food and beverage department but budgeted by the financial controller of the hotel as a cost of the HR department.
Restaurant Organization and Duties of Key Positions
Food and Beverage Manager
The responsibilities of a Food and Beverage Manager typically cover a number of areas.
They will have the sole responsibility for the day-to-day running of the food and beverage department and ensure budgetary controls while overseeing pricing and purchasing in all food and beverage areas.
They will also be involved in the recruitment and supervision of a highly skilled food and beverage team and be responsible for the creation and implementation of seasonal food and beverage marketing strategies including input into menu planning.The main responsibilities of the food and beverage manager can also include the following:
Ensuring that the profit margins are achieved
Purchasing, receiving, storing and controlling inventory
Interviewing and selecting staff
Training of staff for supervisory level
Promotion of the beverage department
Co-ordinating requests from other departments
Complying with health and safety regulations
Ensure all departments are working efficiently
In a suitably staffed restaurant or hotel the restaurant manager is in charge of assigning customers to tables and dividing the dining area into areas of responsibility for waiting staff.
The manager also records advance reservations, as well as dealing with customer complaints and making sure staff are completing their tasks in an efficient manner.
The Managers duties include daily operations, staffing and human resources, finance, marketing, advertising and public relations.
An Assistant Restaurant Manager will assist the Restaurant Manager in the organization and running of the restaurant.
They will assume full responsibility when the Restaurant Manager is unavailable, on leave or Their duties will include daily operations and staffing and will also extend to:
Responsibilities to the guests
Responsibilities to the employer
Responsibilities for health and safety
Responsibilities for staff training
Station Head Waiter or Section Supervisor
This person is responsible for a team of staff serving a set number of tables in the restaurant or function; this is known as a station.
In larger hotels this position is sometimes called a chef de rang. This employee will work under the direction of the Station Head Waiter and serve customers.
This employee will work under the direction of the Station Waiter and is usually an apprentice or a person who is just beginning to learn the skills of serving customers.
You have been employed as a Food and Beverage Manager with a major hotel.
Make a list of the duties that you think you would be responsible for during the course of one week’s work.
You have been offered a position as a Bar Manager in a major hotel.
Make a list of the duties that you think you would be responsible for during the course of one week’s work.
In large establishments the duties of the Head Chef / Executive Chef are mainly administrative.
Only in small establishments would it be necessary for the Head Chef to be engaged in handling the food.
The functions of the Head Chef / Executive Chef are:
Order the food
Engage the staff
Supervise the kitchen
The Head Chef / Executive Chef also has to work in
Other chefs and cooks
Food and beverage staff
The Sous Chef relieves the Head Chef when they are off duty and is the Chef’s right hand. Their main function is to supervise the work in the kitchen so that it runs smoothly and according to the Chef’s wishes.
In large kitchens there may be several sous-chefs with specific responsibility for separate services such as banquets and grill room.
Each Station Chef is a senior chef in charge of a section of the work in the kitchen, such as sauces and soups, fish, vegetables, roast or pastry. This is the job of the specialist.
The Station Chefs organize their own sections, delegate the work to assistants and are in fact the backbone of the kitchen.
The Station Chefs are assisted by commis or assistant cooks, the number varying with the amount of work done by the section, e.g. the vegetable section is larger than the fish section due to the quantity of work to be prepared, so there are more assistants in that section. The Assistant Cook is usually capable of taking over a great deal of responsibility, and in some cases will take charge of the section when the Chef is off duty.
The apprentice is learning the trade and rotates among the parties to gain knowledge of all the sections in the kitchen.
This experience coupled with an education in the culinary arts has the potential to give you an opening in the culinary world. Even if they are not cooking food, they still have the chance to observe and understand what is needed for the preparation of meals for a large number of people.
Explain the differences between a Sous Chef and a Commis Chef. What are their roles within a kitchen?
Describe the role that an Executive Chef would have in a large hotel kitchen. Use the criteria listed above and give six important functions that you think would be necessary for this position.
The food and beverage department depends on the other departments in the hotel for effective functioning.
Smooth co-ordination is important and communication between departments must be clear and concise.
F&B department always has coordination with Rooms Division in performing different duties. For example, in some hotels, they are supported by the telephone department in taking room service orders.
Some housekeeping departments would also help the F&B department to collect used trays and utensils after the consumption of food items by in-room guests on each floor. It is the responsibility of F&B department to give support to the executive lounge in providing snack and beverage services to the hotel guests.
Engineering department takes its responsibility to maintain all restaurant and kitchen facilities in good condition.
In general, engineering staff will have close coordination with the F&B department and perform their duties, like repairing and conducting maintenance tasks for all kitchen equipment in a regular basis or upon request.
F&B department relies heavily on the support of security department in ensuring the safety and security in its operations.
For example, the food and beverage department will inform the security in advance if large-scaled conferences or banqueting events are to be held in the property, so safety and security measures can be formulated and executed to avoid any risks and uncertainties.
The relationship between human resources department and F&B department is similar to those mentioned earlier with the front office and housekeeping departments.
The need of the food and beverage department in recruiting a large quantity of casual staff in case of peak seasons and large-scaled events relies heavily on the support of the human resources department.
Sales and Marketing
Food and beverage should have close communication with the sales and marketing department which aims at fulfilling the sales and marketing objectives set by the hotel for each financial year.
For example, banqueting menus and menus of all outlets are always submitted to the sales and marketing team for formulating sales and promotional strategies to attract more business for the company.
The accounting department gives advice to the F&B department on budgeting and business performance analysis. Head of F&B department should work closely with the accounting department to set targets on sales, profit and cost control which can be in monthly or yearly basis.
The food and beverage department relies on the purchasing team for ordering food materials in its daily operations.
Close coordination are required between the departments for purchase decisions, such as quantities, types and prices of food materials to be ordered.
What other departments does the food and beverage department have a relationship with?
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