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CHAPTER I

Organization of the Food and Beverage Department

Food and beverage service usually found in establishments like:

 Hotels
 Restaurants
 Food Outlets
Handled by the Food and Beverage Service Department.
Responsibility of the Food and Beverage Manager.

There are sub-units that attend to specific functions. Among sub-units are:

 Bars- headed by the Bar supervisor/bar captain.


 Food Outlets- supervised by Outlet supervisors.
 Room Service- under the responsibility of the room service supervisor/captain.
 Banquet Service (in house or catering)-under the supervision of the banquet supervisor.
In house- the operation is inside the establishments.
Catering- the operation is inside/outside the establishment. Ex. Wedding function.

ORGANIZATIONAL CHART-FOOD AND BEVERAGE DEPARTMENT

 The flow of authority and chain of command.

FOOD AND
BEVERAGE
DIRECTOR OR
MANAGER

OUTLET ROOM SERVICE BAR BANQUET


MANAGER/SUPER MANAGER/SUPER MANAGER/SUPER MANAGER/SUPER
VISOR VISOR VISOR VISOR

ROOM SERVICE BANQUET


CAPTAIN WAITER BAR CAPTAIN
CAPTAIN CAPTAIN

BANQUET
ROOM SERVICE ROOM SERVICE BANQUET
WAITERS BUSSBOYS BARTENDER BAR ATTENDANTS BAR BOYS RECEPTIONISTS/AT
ORDER TAKER WAITER WAITERS
TENDANTS
For smaller, less complex establishments, the division of labor is simple as illustrated below.

Food and Beverage


Manager or
Supervisor

Captain Waiter Bar Captain

Busboy Food
Waiter Food Attendant Bartender Barboy
Attendant

The organizational set- up of Food and Beverage Department varies depending on the size of the:

 Food outlets
 Seating capacity
 Volume of transactions

Responsibilities of the Food and Beverage Department

1. Delivering food and beverage to guests in accordance with prescribed standards.


2. Maintaining of good will and patrons and guests.
 Effective guest relations
 Proper handling of guest complaints, inquiries and requests.
3. Ensuring the attainment of sales forecast
 Promotional strategies
 Suggestive selling techniques
4. Ensuring the consistent implementation of the company’s internal control program.
 Budget control
 Cost control
 Quality assurance
5. Preparing drink and wine list.
6. Coordinating with the kitchen and other departments on matters pertaining to food preparation
and service.
Manpower Requirements

 Food outlet
Manned by waiters, food attendant/receptionist, busboys, cashier, bartender or bar
waiter. If the seating capacity is more than 100, divide the area into 2 stations
supervised by the captain waiter.
 Bar

Bar captain, bar attendants, bartender, barboys.

 Banquet Service
Supervised by banquet captain and assisted by waiters and food attendants. If
presidential table is set-up, 1 or 2 waiters are assigned.
 Room service
Headed by RSS/C. In smaller hotels or resort, it is under the responsibility and
supervision of the headwaiter or supervisor.

TYPICAL PRODUCTIVITY RATIO

(LARGE AND MEDIUM-SIZED FOOD ESTABLISHMENTS)

 1 waiter for every 15 customers (AMERICAN SERVICE/PLATE SERVICE)


 1 waiter for every table 10-12 customers (RUSSIAN SERVICE)
 1 waiter for every 5 customers (FRENCH SERVICE WITH TABLE SIDE PREPARATION)
 1 waiter for every 20-25 customers (BUFFET SERVICE)
 1 waiter for every 20-25 customers or 4-5 tables (FAMILY OR LAURIAT SERVICE)

JOB DESCRIPTION OF FOOD/BEVERAGE SERVICE PERSONNEL

1. Food and Beverage Service Manager


Plans, organizes, directs and controls the delivery of service in all outlets, guestrooms,
and banquets and sees to it that policies and standards are complied.
2. Headwaiter or Outlet Supervisor
Oversees food and beverage operations in his assigned outlet; ensures that the service
is carried out in accordance with prescribed standards and policies.
3. Captain Waiter
Oversees the set-up and delivery of service in his/her assigned station.
4. Receptionist
Welcome and greets customer at the entrance and escorts them to their tables.
5. Waiter
Takes and serves food and beverage order according to prescribed standards of service.
6. Busboy
Dining room helper and runner.
7. Bartender
Prepares/mixes alcoholic and non-alcoholic beverages according to prescribed
standards.
8. Barboy
Acts as runner and helper in the bar.

CHAPTER II
Service Equipment and Supplies
Proper Use and Maintenance

Quality Service requires the use of appropriate serving equipment and utensils. Every dining
personnel should also be trained on the appropriated use of equipment to prevent breakages and
damages.
SERVICE OPERATING EQUIPMENT AND SUPPLIES
FLATWARES/CUTLERIES
CHINAWARES

a. Show plate- 12 inches in diameter.


-placed under the dinner plate.
b. Dinner plate- 10 inches in diameter.
c. Salad plate- 8- 8.5 inches in diameter.
- For vegetable or fruit salad.
d. Fish plate- 8 inches in diameter.
- Intended for fish.
e. Saucer- 6 inches in diameter.
- Used s coffee underliner.
- Maybe used also for dessert.
f. Soup bowl- 9 inches in diameter.
- container for cream soup
g. Soup cup (bouillon cup/consommé cup)
-container for clear soup like beef consommé, clear vegetable soup.