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FundamentalsInLodging_Lesson9

The document outlines the functions and importance of the Food and Beverage Department in lodging operations, emphasizing its role in enhancing guest experiences and generating revenue. It covers key topics such as organizational structure, types of restaurants, table setting standards, and service procedures. Additionally, it highlights the necessity of skilled personnel for effective management and operations within the department.

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28 views

FundamentalsInLodging_Lesson9

The document outlines the functions and importance of the Food and Beverage Department in lodging operations, emphasizing its role in enhancing guest experiences and generating revenue. It covers key topics such as organizational structure, types of restaurants, table setting standards, and service procedures. Additionally, it highlights the necessity of skilled personnel for effective management and operations within the department.

Uploaded by

armeyahl26
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Fundamentals in

Lodging Operations
John Ericson A. Policarpio, MBA, CEE
2021
COPYRIGHT

This is an exclusive and copyrighted property of REX Book


Store, Inc. All rights reserved. No part of this material shall
be reproduced, distributed, or transmitted in any form or by
any means, including photocopying, recording, or other
electronic or mechanical methods, without the prior written
consent of REX Book Store, Inc.
Lesson 9

The Food and Beverage


Department
Learning Objectives
At the end of the lesson, you should be able to:

• define and discuss the functions of the Food and Beverage


Department;
• identify and learn the roles and responsibilities of every
Food and Beverage Department job title;
• discuss the different standards in the operations of food
outlets;
Learning Objectives
At the end of the lesson, you should be able to:

• compare and contrast the different types of restaurants;


• perform table setting procedures; and
• perform standards in table service.
Introduction

In the accommodation sector, it is very common to


see a restaurant or food outlet inside the hotel’s premises,
which serves as a complementary product along with the
guest rooms.
Introduction

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 team; superior communication skills
and motivating techniques from the supervisors and team
leaders; and a lot of technical knowledge, customer service,
and quality service management skills from the food and
beverage staff to run a food outlet in a very smooth way
from the daily buffet breakfast service, lunch service, up to
its dinner service.
Functions of the Food and Beverage (F & B)
Department
1. Acquisition of Food and Beverage Materials and
Items
2. Menu Planning, Costing, and Engineering
3. Maintaining Daily Kitchen and Dining Operations
4. Food Service Hygiene and Sanitation
5. Cost Control and Budgeting
6. Providing Superior Customer Service
The F & B Organization Structure
Three Divisions of the F & B Department

• Food and Beverage Services


• Kitchen Operations
• Banquet and Events
Different Stations Handled by Chef de
Partie
Types of Restaurants
Fine Dining Restaurant
Types of Restaurants

Casual Dining Restaurant


Types of Restaurants
Cafe
Types of Restaurants
Pubs
Types of Restaurants
Piano Lounge/Lobby Lounge
Restaurant Dining Procedure
Formal Table Setting
Informal Table Setting
Basic Table Setting
Buffet Table Setting
Types of Table Service

• American Table Service


• English Service/Silver Table Service
• French Table Service
• Russian Table Service
• Buffet Service
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 is 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.
Lesson Summary

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.
Discussion Questions

1. Share one of your most memorable dining experiences


in class. What are the positive and negative reviews that
you noticed in their service?

2. If you were an executive chef of a five-star hotel, how


would you conduct the menu review and evaluation
process?

3. In your own opinion, what are the benefits of being part


of the Food and Beverage Department in a hotel? Share
your answers during the class discussion.

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