Lesson 2 Work in Team Environment

Lesson 2:
WorkINTRODUCTION
in
LESSON 1
TO COOKERY
Team 1 & 2
Environm
MS. ARGIEL C. ONATO, LPT
COOKERY 1 & 2 TEACHER
Prepared by: Ms. Pinky A. Nacionales, LPT
FBS 1 and 2 Teacher
Objectives:
At the end of the lesson, you should be able to:
LESSON 1
• Identify the duties and responsibilities being in
a food service team
INTRODUCTION
• Determine the position and roles in an
TO COOKERY
organizational chart of a food service
establishment
• Apply the communication and interpersonal skills
1&2
needed as a food and beverage personnel
MS. ARGIEL C. ONATO, LPT

COOKERY 1 & 2 TEACHER
Let us see the1 F&B services in hotels, structure of
LESSON
F&B department and ancillary services in a hotel.
INTRODUCTION
TO
The food and beverage service COOKERY
is part of the service-
oriented hospitality sector. It can be a part of a large
1&2
hotel or tourism business and it can also be run as an
independent business. The members of the F&B
Services team are required to perform a wide range of
tasks which include preparation for service, greeting
MS.settling
the guests, taking their orders, ARGIEL C. ONATO,
the bills, and LPT
COOKERY
performing various other tasks 1 & leave.
after the guests 2 TEACHER
Structure of Food & Beverage Services Department
Food & Beverage Service Manager

• Ensuring profit margins are achieved in each financial
period from each department of F&B service.
• Planning menus for various service areas in liaison with

kitchen.
• Purchasing material and equipment for F&B Services

department.
Assistant Food & Beverage Service Manager
• The Assistant Food & Beverage

Service Manager is aware of and
is tuned to all the work the F&B
Services Manager performs and
carries out the same in the
absence of his superior.
Restaurant Manager
The Restaurant Manager looks after the overall functioning of a restaurant.
The responsibility of this staff member include:
• Managing the functions in the dining room

• Ordering material
• Stock-taking or inventory checking
• Supervising, training, grooming, and evaluating the subordinates
• Preparing reports of staff and sales
• Managing budgets
• Handling daily sales and coordinating with cashiers
Room Service Manager
The Room Service Manager is responsible for:
• Selecting, training, encouraging, and evaluating all junior

employees
• Ensuring that cultural values and core standards of F&B
department/establishment are met
• Controlling labor expenses through staffing, budgeting, and
scheduling
• Handling guest complaints
• Providing special requests
Banquet Manager
• Setting service standard for banquets
• Forecasting and allocating budgets for various types of events such as
conferences, meetings, etc.
• Achieving food and beverage sales
• Controlling chinaware, cutlery, glassware, linen, and equipment
• Handling decorations and guest complaints
• Providing special requests
• Purchasing required stock by following appropriate requisition procedures
• Following up each function by receiving guest feedback and submitting it
to F&B Manager
• Participating in departmental meetings
• Planning and pricing menu
• Training, grooming, and development of staff underneath
• Managing and monitoring bar
inventory from store to bar
• Tracking all types of drink sales
• Allocating cleaning and tendering
Bar Manager tasks
The Bar Manager is responsible

for:
• Forecasting the daily flow of
customers
• Allocating right number of
staff according to customer
influx
Food Safety Supervisor (FSS)
• A Food Safety Supervisor is a person

who is trained to recognize and
prevent risks associated with food
handling in an F&B Services
business. He holds an FSS certificate
that needs to be no more than five
years old. He is required in an F&B
Services business so that he can train
and supervise other staff about safe
practices of handling food.
F&B Ancillary Department
Food and Beverage department relies upon
the support of the following departments:
Kitchen Stewarding
The Kitchen Stewarding department strives
to ensure cleanliness, preparedness, and
orderliness in the commercial kitchen so that
the kitchen staff can work efficiently. It also
ensures that all the tools and utensils required
for a specific meal or cooking task are
cleaned properly and are ready to go. The
kitchen steward is a working link between
the F&B Services and the commercial
kitchen.
Dishwashing
The Dishwashing department is responsible
for providing clean and dry supply of
glassware, chinaware, and cutlery for bar,
banquet, lounge, and restaurant service.
Laundry
The F&B department is highly reliable on
laundry department or outsourced laundry
services for timely supply of dry-cleaned
and wrinkleless linen.
Organizational Chart
of a
Food Establishment
Each member of the F&B department hierarchy needs to
have the following traits and skills:
• Knowledge
- Awareness of one’s responsibilities and roles, appropriate knowledge of
food items, food and beverage pairing, etiquettes, and service styles is a
great way to build confidence while serving the guests.
• Appearance
- It creates the first impression on the guests. The F&B staff members
must maintain personal hygiene, cleanliness, and professional appearance
while being on duty.
• Attentiveness
- Attentiveness is paying sincere attention to details, memorizing the guests’
needs and fulfilling them timely with as much perfection as one can put
in.
• Body Language
- The F&B Services staff needs to conduct themselves with very positive,
energetic, and friendly gestures.
• Effective Communication
- It is very vital when it comes to talking with co-workers and guests. Clear
and correct manner of communication using right language and tone can
make the service workflow smooth. It can bring truly enhanced
experience to the guests.
Communication And Interpersonal Skills in Food And Beverage
Service
Communication and interpersonal skills are an essential part of any kind

of business. When we talk about the food industry, it is no different
either.
Communication and interpersonal skills in food and beverage
service are highly necessary. It is mandatory for giving good customer
service. It also helps the staff cooperate with each other to run the
business smoothly.
If you want to run a food service or want to be a part of it, you must have
your communication and interpersonal skills well refined. So let us see
why communication and interpersonal skills in food and beverage
service is important:
What is Communication and Interpersonal
Skills?
Interpersonal Skills
- are the ability to understand and interact with other people,
individually or in a group. It includes a variety of sub-skills such as
speaking, listening or questioning skills. Interpersonal skills also
refer to social skills, people skills and soft skills.
Communication Skills
- includes verbal and non-verbal
communication and listening skills. Food and beverage services
usually take instruction from customers.
Performance Task 2:
Create a video presentation showing the importance of

communication and interpersonal skills as a food and
beverage personnel. MAKE IT CREATIVE.
Criteria for grading:

5pts. - Relevance to the topic
5pts.- Creativity
5pts. - Punctuality
To be submitted on/or before: Sept. 19, 2022. Use the asynch

time of FBS 1 and 2 for your Performance Tasks.

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Lesson 2:

MS. ARGIEL C. ONATO, LPT

Food & Beverage Service Manager

• Planning menus for various service areas in liaison with

• Purchasing material and equipment for F&B Services

• The Assistant Food & Beverage

• Managing the functions in the dining room

• Selecting, training, encouraging, and evaluating all junior

The Bar Manager is responsible

• A Food Safety Supervisor is a person

Communication and interpersonal skills are an essential part of any kind

Create a video presentation showing the importance of

Criteria for grading:

To be submitted on/or before: Sept. 19, 2022. Use the asynch

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