Module 18: Introduction to the Food and Beverage Sector

Lesson Summary

Food and beverage operations

A kitchen is a place for the storage and preparation of food.

The purpose of a kitchen is to produce the right quality of food of the highest standard for the required number of people.


Restaurant Organization and Duties of Key Positions

The managers 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.

Key duties include daily operations, staffing, human resources, finance, marketing, advertising and public relations.

Kitchen Duties and Key Positions

The head chefs main function is to supervise the work in the kitchen so that it runs smoothly and to delegate the workload between the kitchen staff.



Food and beverage Relationship to other hotel departments

The food and beverage department depends on the other departments in the hotel for effective functioning.