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INTRODUCTION
Besides, room sales, profit generated from the provision of food and beverage
Services are another significant source of income in many of the hotel businesses.
“Food & beverage” is a general term used inhospitality which usually represents
the required food and beverage items in events, banquets or outside catering
services. 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 and aspects in a hotel:
Kitchens
Restaurants
Catering (internal and external)
Banqueting (internal and external)
Room Service (In-room dining)
Mini bars
Lounge bars
Stewarding
Staff Canteen
a) Kitchens
A kitchen is a place for the storage and preparation of food for consumption. In
some hotels, there may be a variety of kitchens catering to different needs from
breakfast, luncheon 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.
Hotel kitchens can be divided into separate sections. Some examples
Production kitchen;
Banqueting kitchen;
À la carte kitchen;
Grill room;
Pastry kitchen; and cold kitchen
Food preparation area.
It is sometimes necessary for a hotel to have different types of kitchens and
cooking sections, especially for large-scaled hotels with more than one F&B
outlets or units. Different types of kitchens / sections serve their unique functions.
Restaurants
Most hotels have at least one dining room that can be used for breakfast, luncheon
and dinner meals. There are some hotels that do not have a restaurant; in this case
Customers will have their meals at a local establishment. Some larger and
Higher-grade hotels may have several restaurants and dining areas, with the
number
And type depending on the type and service of the hotel, e.g. breakfast and coffee
shop restaurant, formal dining room, banqueting facilities. Typically these food
and beverage areas are run by a Restaurant Manager.
• A major chain hotel generally has at least two restaurants: a signature or
Upscale formal restaurant and a casual coffee-shop restaurant.
• The restaurants cater for both the hotel guests and the general public. Hotels
Will promote their restaurants to hotel guests, or in some cases a hotel will
Allow a brand name restaurant to operate within their hotel as this helps to
Reduce the hotel’s food and beverage costs.
Buffet
A meal-serving system where patrons serve themselves. It is a popular
Method of feeding large numbers of people with minimal staff. 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.
Well-known in Hong Kong is the all-you-can-eat buffet, where customers pay
A fixed price and help themselves consume as much food as they wish in a
Single meal. This type of buffet can be either breakfast; luncheon or dinner and
Is found often in restaurants, especially in hotels here in Hong Kong.
As a compromise between self-service and full table service, a staffed buffet
May be offered. Here diners bring their own plate along the buffet line and are
given a portion from a server at each station. This method helps reduce food
Wastage and is becoming more common in India
Cocktail reception is another common but less formal catering event that can be
provided by hotels. Only finger foods and drinks are provided during the events
and no formal dining tables and chairs are required in the set-up for a cocktail
reception. 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
Room Service
This is the service provided in a hotel 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 through 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. Besides, close
communications with the housekeeping department are essential to ensure no used
trays and dishes are kept outside the guest rooms. In order to reduce the workload
of room attendants, floor checks are performed regularly by room
service staff to ensure the hygiene and tidiness of corridors in each hotel floor.
This service will depend upon several factors:
typically found in larger city hotels, especially airport hotels;
Level of service and menu vary;
Challenges:
Delivery of orders on time; Making it a profitable department within food
And beverage; Avoiding complaints, e.g. food being cold or
Delivered late; and forecasting when the busy times will be during a day or week.
The food & beverage service department usually has the largest staff. Able
leadership and supervision is required to effectively direct the department and
guide the staff. The personnel in the food & beverage service industry require
practical knowledge of operations of all outlets is essential to provide the guest
with quality service at all times.
Job Specification - Job specification is a document that contains information
about the skills and qualities required for a position. In includes information such
as personal qualities, skills, formal education, technical qualification, work
experience, previous training, physical skill &. Communication skill.
Job description - It is a document that contains duties, responsibilities and all the
tasks that constitute a job position. It specifies the parameters within which a job is
done. It not only includes duties and responsibilities but also contains report
relationships, working conditions, authorities and control, coordination with other
departments, status within departmental hierarchy, equipments and materials to be
used and other information specific to the hotel.
JOB DESCRIPTION OF FOOD & BEVERAGE MANAGER
Duties & Responsibilities:
1. To maintain efficient catering services within the hotel for the markets
previously identified in the marketing and catering policies.
2. To maintain effective control of raw material, labour and equipment costs used
in the Food and Beverage Departments.
3. Co-operate with heads of Departments in producing Departmental budgets for
approval by the Chief Accountant.
4. To be responsible for achieving required revenue and profit targets for, all
selling outlets, maintaining the agreed standards of Food and Beverage production
and service as laid down in the catering policy.
5. Co-operate regularly at staff meetings with the heads of Departments, together
comprising the Food and Beverage Department.
6. To be responsible for Hygiene and safety standard in the Food and Beverage
Department and ensure all legal requirements are met.
7. To maintain efficient catering services within the hotel for the markets
previously identified in the marketing and catering policies.
8. To maintain effective control of raw material, labor and equipment costs used in
the Food and Beverage Departments.
9. Co-operate with heads of Departments in producing Departmental budgets for
approval by the Chief Accountant.
10. To be responsible for achieving required revenue and profit targets for, all
selling outlets, maintaining the agreed standards of Food and Beverage production
and service as laid down in the catering policy.
11. Co-operate regularly at staff meetings with the heads of Departments, together
comprising the Food and Beverage Department.
12. To be responsible for Hygiene and safety standard in the Food and Beverage
Department and ensure all legal requirements are met.
13. To be prepared to attend any other staff meeting as arranged by the general
manager.
14. Co-operate with the personnel Department in the recruiting and training of new
personnel for the Food and Beverage Department.
15. In consultation with the chef and based on the availability of ingredients and
prevailing trends, the Food and Beverage Manager should update and if necessary
compiling new menus. New and updated wine lists should also be introduced
regularly.
16. Ordering of stocks.