FOOD & BEVERAGE

SERVICE Assignment

Shahbaz Alam
BHM 1 Semester
Batch 2022-26 Submitted to
Priya Singh
 Question ?
Present a detailed description about the
Inter departmental coordination of Food &
Beverage department with other
department of the hotels.
 with Front Office
01
The occupancy of the hotel 02
Arrival -departure of groups and
so that the F&B
VIPs, so that the special and
department is ready with extra services like welcome
its resources-manpower, drink, dessert and
catering equipments, miscellaneous services
finished food products, raw pertaining to such guests can
materials, etc be given in the rooms

04 05
03 The processing of
Arrival departure signed food and Appraisal of customer
notification of requirement and satisfaction,
beverage restaurant and meal experiences, etc. in the
guests staying in bar checks of the guests outlets through the GRE.
rooms. staying in
rooms.
 With HUMAN RESOURCE

01 02 03
Working out the
Promotion and salary Organising various
manpower requirement
increments of the staff. training programmes.
in consultation with the
F&B Manager.
 with Kitchen.
01
Ordering of food items 02
Knowing what is
for preparation after
available in which
receiving the food
section of the
order from the
kitchen
customer

04 05
03 Taking special care of
To find out the In house Guests' Food
& Beverage orders.
To find out which
specialties of the
day and set up of Service of dishes have gone off
Buffet. Complimentary board.
Breakfast together
 With SALES & MARKETING

01 02 03
Appraising various Working out various
programmes and trade packages for increasing Advertising of hotel on
shows to take place in the F&B sales of the various online stations.
the outlets. outlets.
 with Housekeeping .
01
Cleanliness and 02
Issue of restaurant
maintenance of
linen and staff
aesthetic standards of
uniforms.
the outlets.

04 05
03
Flower arrangements
Clearance of trays. Annual purchase
Replenishing mini bars and in various sections of
and food amenities in the the outlet and bud requisition of various
rooms.
vases set on the table. restaurants® linen
VIP and Group
requirements. and staff uniforms.
 With CASHIER

01 02 03
Forwarding the KOTs Tendering the payments made Receiving various reports
by the customers and returning regarding the daily performance of
for preparation of the change to the customer the outlet with respects to revenue
customer checks. received thereof from the earned, turnover per table, number
of covers sold, etc.
customer.
 with
Accounts & Control .
01
Issue of KOT and BOT 02
upon receipt of Appraising the outlet
turnover with respect to the
authorised
sales made as per
documents. KOTs and BOTs tallying
with the cashier's bills.

04 05
03
Appraising the outlets
Conducting daily and
If there be any with guests on city
discrepancies, make queries ledger accounts. periodic audit of the
with the concerned outlets. financial performance
of each outlets.
 01

s
Requisitioning various
restaurant supplies -

e
proprietary sauces, order pads,

r
pencils, bottle openers,
toothpicks, drinking straws,

o
candles, etc.

t
w
ith S 03
Purchase requisition of
various catering and food
service equipments.
 with

Security.

02 03
01
Preventing any
It coordinates with security Maintenance of
department to create a safer unwanted incidents
environmen for the guests, from occurring in the security of the guests
hotel personnel and the
hotel. and hotel's property
assets to control them
properly. and assets.
 with

Engineering

02 03
01
Maintenance of various
Engineering Physical features of
service and other ancillary department repairs, Machines required
equipments like plate maintenance, and during operation hours
warmer
installation of various and special functions.
equipment.
Thank You