THE FOOD AND

BEVERAGE DEPARTMENT
 Group 5
The Food and Beverage Department

• Candare Christian
• Villamor Albert
• Allen Roxas
• Francis Delator
 INTRODUCTION

• In the accommodation sector. It is very common to see a restaurant or food outlet inside the hotels premises which serves a
complementary product along with the guestroom. In most cases hotel food outlets are major revenue drivers of the property by the
being the most accessible food and beverage service providers for-in-house guest
• Handling the day-to-day operations of the food and beverage department of a hotel is never an easy task to partake. It requires strong
leadership and teamwork culture from the management tea; superior communication skills and motivating techniques from the
supervisor and team leader ; a lot of technical knowledge,costumer service ,and quality service management skills from a food and
beverage staff to run a food outlet in a very smooth way, from daily buffet, breakfast service, lunch service up to dinner service. A
part from a regular food outlet operations, the Food and Beverage Department is also responsible for the catering provision during
banquets and function Hence. the food and beverages department same as that of the front office and the housekeeping department
employs a very significant number of employees, ranging for permanent, casual and seasonal ones. In this lesson we get to
understand the different functions ,Sops, jobs titles roles, responsibilities and common business practices employed in the Food and
beverage department of a lodging establishment
FUNCTION OF THE FOOD AND BEVERAGES
DEPARTMENT

• Running the food and beverages department seems to be a tedious task for any hotel manager since it requires them to think on their
feet and make quick decisions that will affect the hotel's revenue in the long run. The food and beverages is responsible for
procuring, preparing, serving, dispatching, disposing, and controlling food and beverages items and menu in the hotel property. The
task is easier said than done in normal operation as it requires proper forecasting scheduling and inventory management of food and
beverages items and ingredients to avoid over stocking or even stockouts. The following are the different functions of the hotel’s
food and beverages department that we need to understand:
ACQUISITION OF FOOD AND BEVERAGE
MATERIALS AND ITEMS

• The Food and Beverage Department works hand in hand with the hotel purchasing team and sourcing out reputable and high quality
suppliers of food ingredients, raw and frozen meat items, fresh vegetables, condiments, and beverage items. Apart from sourcing out
suppliers they also deal in product testing and recommendation of the most appropriate items to be procured in the preparation of the
hotels menu items. Apart from the food item the food and beverage team also recommends the acquisition of the appropriate kitchen
and dining tools and equipment.
 This includes kitchen equipment like

• Ovens
• Knife set
• Preparation Tables
• Mixing bowls
• Baking tools and others
 Dining equipment and tools include:
• Dinnerware
• Chinaware
• Utensils and silverware
• Table runners
• Table skirts
• Table Cover
• Table Counter Pieces
• Table napkins
• Place Cards and others
The acquisition of these materials should be properly budgeted and the food and beverage team must work around the
approved financial allocation to acquire such items
 Menu, Planning, Cutting and Engineering

• The Food and Beverage Department is responsible for menu planning. This means that they are task identify food and beverages
items in the menu for a certain menu cycle. It is periodically reviewed to know what food and beverages items are moving fast in
terms of orders , slow moving items, cost intensive items and high and low profitability menu. The menu is updated periodically in
the hopes and generating higher revenue from the operations of the food outlet. Menu costing is a computation of the food and
beverages cost before putting every menu item as it will affect the purchase of ingredients of the food outlets bottom line. Menu
engineering on the other hand is the science of balancing the high and low food cost items to meet the desired cost strategically
placing menu items to generates higher food order volumes. Menu engineering requires critical and analytical thinking in the
creation of the menu itself and the placement of the food items . This also into the cost efficiency of very item using different
mathematical tools and menu analysis technique to measure food item profitability, contribution margin and menu item popularity
 Maintaining Daily Kitchen and Dining
Operations
• One of the main functions of the Food and Beverage Department is to maintain smooth daily
operations of the hotel's food outlets , such as the casual restaurants , fine dining food
outlets , café , bistro , pool bar , piano bar , and lounge area . Each food outlet has an
assigned manager to oversee its operations and make sure that their menu spread has enough
stocks , they have enough dining servers and floor staff , and they ensure the cleanliness of
their assigned areas . The hotel kitchen is maintained by the executive chef and his / her
kitchen brigade . They have to ensure completeness of food items , kitchen layout , and
periodic checking of the functionalities of the kitchen tools and equipment to avoid any risk
of accidents inside the food and beverage preparation area . The food and beverage outlets
are also responsible for the promotion of their menu items with the coordination of the Sales
and Marketing Department .
 Food Service Hygiene and Sanitation

• Food preparation and food service are a very crucial part of the daily food and
beverage operations . Food and beverage managers and staff must always
comply with the health , safety , and sanitation standards to avoid any food
contamination that may lead to sickness and guest complaints . Proper
sanitation procedures must be followed , especially in the utilization of
kitchen tools and equipment . Food quality checks are done before serving the
orders to the guests .
 Cost Control and Budgeting

• Being part of the Food and Beverage Department does not end in serving
and providing gracious hospitality to meet guest satisfaction . It also
involves understanding the basic principles of cost control especially in
selecting menu items . The food and beverage team also has to prepare
daily , weekly , and monthly budgeting to ensure that food items will never
run out of stock or , in some cases , to avoid overstocking of slow - moving
items . Forecast preparation , review , and analysis are important in this
function .
 Providing Superior Customer Service

• Food and beverage staff and managers are trained to always provide
exceptional guest service . Since the food and beverage team is part of the
Front of - the - House Division of the hotel , they encounter a lot of guest
interactions that require them to be hospitable , proactive , empathic , and
sociable members of the hotel force to create an outstanding guest
experience .
THE FOOD AND BEVERAGE DEPARTMENT’S
ORGANIZATIONAL STRUCTURE ,JOB
TITLES,ROLES AND RESPONSIBILITIES
• The Food and Beverage Department may seem to be one of the most intricate
organizational structures in the hotel property mainly because it has a lot of
job titles and several divisions . The common task among them is to provide
high quality food and beverage item to all hotel guests .
• The Food and Beverage Department is usually headed by the food and
beverage manager . In most five - star hotel brands , it has been named as
food and beverage director , but their functions are the same . They are then
tasked to oversee the entire operations of the department . They are also the
ones who prepare , implement , evaluate , and control the departmental
operations and strategic plans anchored on the hotel's existing plans . They
provide leadership and motivation to the entire team . They also represent the
department in the executive committee meetings , together with the hotel
manager .
 There are three divisions in the Food and
Beverage Department . These are :

• Food and Beverage Service ;

• Kitchen Operations ; and
• Banquet and Events .
 The Food And Beverage Service Division is headed by the outlet managers . They are responsible for
overseeing the operations of their assigned food and beverage outlets , like the casual restaurant , fine
dining restaurant , café , bistro , pool bar , piano bar , and lobby lounge . They have a team below them to
assist and perform the different operational requirements of the outlet . Here are some of the tasks of an
outlet manager :

• Implement workplace health and safety measures in their assigned outlets .

• Motivate the team and lead the food service personnel in the operations of their assigned outlets .
• Review and approve work schedules of their assigned team .
• Monitor and evaluate the job performance of the outlet staff .
• Ensure completeness and functionality of all dining facilities , tools , and equipment .
• Review and recommend acquisition of food items and facilities for the outlet .
• Maintain the upkeep of the food outlet .
• Provide training , coaching , and mentoring to the outlet staff
• Attend to any guest complaints
Under the outlet manager , there is a team of food servers led by the captain waiter , or
in other cases , they are called head waiters . The head waiters have to lead the team of
food servers in the day - to - day operations . They delegate food servers to their
assigned stations . They also act as the communicators between the dining and the
kitchen for any orders and follow - ups .
The food servers or waiters are food and beverage staff that are closest to the dining
guests . They take orders , suggest food and beverage items to the guests , and provide
the entire food service cycle . Food servers are expected to practice property health and
safety measures as to not contaminate the food and drinks served to the guests . They
also build rapport with the customers and provide gracious hospitality at all times .
The outlet receptionist is the one who is tasked to control the inflow and outflow of
guests in the restaurant . They also take any dining reservations and requests from in -
house guests . They act as the front liners who greet and assist the guests to their
assigned tables .
The second division and probably the busiest one is the Kitchen Operations Division . This is
spearheaded by the executive chef and his / her kitchen brigade , The executive chef is
responsible for the day - to - day operations of the hotel kitchen , making sure that everyone is
complying with the standards set by the hotel . The following are the tasks of an executive
chef :

• Plan , implement , review , and control the menu .

• Plan the kitchen layout and design .
• Monitor the inventory .
• Provide kitchen operation risk reduction and hazard control plan in line with the
principles of hazard analysis critical control points ( HACCP ) .
• Maintain the appropriate costing of food and beverage items .
• Evaluate the performance of the kitchen team .
Under the executive chef , he / she has a second in command known as the sous chef . The sous
chef works in coordination with the different station chefs or also known as chef de partie
( pronounced as shef - day - partee ) . The following are the different stations assigned on every
chef de partie :
Each chef de partie has an assigned commis ( pronounced as kaa - muhs ) or
cooks who help them in the preparation of the food and beverage items .
The last division is the Banquet and Events Division . They are assigned to the
food and beverage provision for any hosted events in the hotel , such as
meetings , conferences , seminars , and social events . They are also assigned
to the function room setups . This is usually headed by the banquet manager
who , in turn , coordinates event requirements to the kitchen operations
team , assigns food servers in every event in the hotel , and ensures timeliness
of the foodservice and catering .
 TYPES OF RESTAURANTS AND FOOD
OUTLET OPERATIONS

• From the previous lesson, we learned that the food outlets are the different
restaurants in the hotel that serve different food and beverage items to the
guests, In this section, we are going to look into the different types of
restaurant ,that you may see in the hotel, their key features, and operations,
 Fine Dining Restaurant

• These are the straightforward, serious, formal,

and upscale restaurants in the hotel. The food
served here is based on the à la carte menu
and provides a complex meal course. The
ambiance of the restaurant also embodies
style, class, elegance and exclusivity. The menu
items are priced higher compared to other
restaurant in the hotel. They also have a wide
array of wine selections for the guests.
 Casual Dining Restaurant

• A casual dining restaurant in the hotel is a more

"relaxed'" and toned-down type of food outlet.
Customers are usually served at their table; the
menu items moderately priced. The restaurant
ambiance is low-key, and the decors are not that
overrpowering: Usually, complimentary
breakfast for hotel guests is served in this type
ot restaurant.
 Cafe

• Cafés or coffee shops are usually a restaurant

that extends to an alfresco setup They offer a
variety of caffeine and non caffeine beverages,
smoothies, bread, pasta, and pastries on their
menu. This restaurant serves as a venue tor
those wh0 Want to take their afternoon snacks
or would prefer a cozy environment for their
small meetings.
 PUBS

• Pubs are the venue where beers and alcoholic

and non-alcoholic beverages are served. The
design of this restaurant is casual and usually
has a bar where guest can order their preferred
drinks.
 Piano Lounge/Lobby Lounge

• This venue is commonly located adjacent to the

front office. This is where à la carte items are
served to the guests if they want to take a quick
rest and listen to some hotel lobby music or if
they are waiting for their assigned rooms
Apart from the mentioned types of restaurants, there may be a number of specialty food outlets that can be
seen in the hotel property, depending on preference of the hotel management. This includes bistros, diners,
Family restaurants, tasty foods, and even convenient stores or also known as the ‘grab and go’ food outlets

Food outlet dining experience may vary depending on the type of restaurant. Some food outlets tend to
provide sequential services, like those in the fine and casual dining restaurants.
A restaurant dining experience is always subjective to the standards of the food
outlets set by the management team. The goal of this procedure is to
standardize, streamline, and create and an efficient way of serving restaurant
guests at all times .Normally, in a restaurant setup, there are two areas where
the operation happens: the dining area and the kitchen area. The dining area is
where the front-of-the-house team is responsible for taking orders, serving
meals, entertaining guests, and providing straightforward food and beverage
service. The kitchen rea is where the food and drink production is being done.
The key to a successful food outlet operation is all about harmonizing the
operation of these two areas . The food outlet or restaurant managers have to
create an effective communication system between the dining and the kitchen
area. They also have to resolve conflicts between the area staff.
 TABLE SETTING GUIDELINES

1. formal table setting;

2. informal table setting;
3. basic table setting; and
4. buffet table setting.
Figure 9.8 shows an example of a formal table setting for a three-
course meal. The following dining equipment and utensils are
needed:
1. Charger
2. Napkin
3. Menu card
4. Salad fork
5. Dinner fork
6. Fish knife
7. Salad knife
8. Steak knife
9. Bread/Pastry plate
10. Butter knife
11. Dessert spoon
12. Dessert fork
13. Red wine glass
14. White wine glass
15. Champagne flute/glass
16. Water goblet
Figure 9.9 shows an example of an informal table setting for a dinner
party. The following dining equipment and utensils are needed:

1. Service plate
2. Napkin
3. Menu card
4. Salad fork
5. Dinner fork
6. Soup spoon
7. Dinner knife
8. Salad knife
9. Dessert spoon
10. Water glass
11. Wine glass
 Figure 9.10 shows an example of a basic table setting for brunch,
family lunches, and casual dining. The following dining
equipment and utensils are needed:
1. Charger
2. Service plate
3. Menu card
4. Salad fork
5. Dinner fork
6. Dinner knife
7. Soup spoon
8. Place setting card
9. Water glass
10. Coffee cup
11. Wine glass
Figure 9.11 shows an example of a buffet or also known as stripped-down table setting.
The following dining equipment and utensils are needed:

1. Napkin
2. Menu card
3. Salad fork
4. Dinner fork
5. Dinner knife
6. Soup spoon
7. Place setting card
8. Wine glass
9. Water goblet/glass
STANDARD OPERATING PROCEDURES OF TABLE SERVICE

• Table setting refers to the different ways of sequentially presenting the food
and beverage items to the restaurant guests. It is essential for a food outlet to
identify the appropriate table service for the right occasion and type of
restaurant guest. The following are the different table service and their
distinctive characteristics.
 American Table Service

• This table service is characterized by the food

being prepared, portioned, and plated inside the
kitchen before it is served to the dining table.
This is the most common type of table service,
and it is also referred to as a blue-plated
service. The food is always serve on the right
side of the guest. The advantage of American
table service is that there are equal food
portions on your plate.
 English Table Service (Also known as Silver
Table Service)
This is a type of table service that is formal and
luxurious compared to Blue-plated service. There are
different rules in the English table service that needs
to be observed, and they are the following:
1. Guests are served in a clockwise direction starting
with the host.
2. Food is served from the left.
3. Drinks and plated meals are served from the right.
4. The order of the cutleries is arranged base on their
use. Guests should start from the farthest cutleries
and work their way toward the plate as the meal
course changes.
5. Finished plates are cleared out from the right side
of the guest.
 French Table Service
French table service has two different styles. The
first one is the "family style" service wherein food
is being placed all together on the table and guests
help themselves in getting their portion. The second
one is what we called as the "gueridon service"
wherein two food servers are needed in the service.
They bring out a food wagon or a side table.
Prepares the food in front of the guest and plates it
accordingly before serving it to the guest's table.
Some key points to remember for Frech table
service are the following:

1. Female guests are always served first.

2. Meals are served from the left.
3. Plates are cleared out from the right.
 Russian Table Service

The Russian table service usually has the food

prepared in the kitchen, and each course is brought
to the table sequentially by a group of waiters. The
Russian table service is commonly observed in
functions and social events.
 Buffet Service

This table service is where the guest select their

food choices from a buffet table where all the
dishes are placed. This gives the guest the freedom
to select their meals and allows them to portion
them according to their liking.
 LESSON SUMMARY

In this lesson, we understood that the Food and Beverage Department plays a significant role in
the overall guest experience in accommodation establishments. The intricacy of the department has
been portrayed by its complex organizational structure. Food and Beverage operations are a key
service of a lodging facility as it creates an added revenue to the property when managed correctly;
however, it may be costly to operate a food and beverage facility if there are no knowledgeable people
to handle its planning and operations.
We also learned about the different types of restaurants, table setting standards, and table service
procedures that can be adopted by food outlets. The food and beverage operations should also consider
hiring the right person that is well trained in the technical aspects of food production, preparation, and
service.