F&B DepartmentPertemuan 9-10

Matakuliah : G0424 – Hotel and Restaurant ManagementTahun : 2008

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Topics• F&B Services• F&B Production

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Learning Objectives

• To identify different job identity and job task in F&B Departments

• To relate sections in F&B Department with other departments.

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F&B Department

• Incharge of the Guest’s Food and Beverage

• Head of the Department is Food and Beverage Director

• He/she supervise two sections:– F&B Service: Restoran, Café, Bar,

Lounge, Pub, Room Service, dan Banquet

– F&B Product : Kitchen dan Pastry

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F&B Structure

F&B Director

F&B Service F&B Production

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F&B ServiceF&B Director

Restaurant Manager

Assistant F&B Director

Bar Manager Banquet Manager

Captain, Chief Steward

Host, GreetistWaiter/ess

StewardCashier

CheckerCounter person

Order Taker Roomserver

Supervisor

Bar Waiter

Bartender

Bar Attendant

Supervisor

Waiter/ess

Busboy

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Restaurant Manager

Task Specification

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Captain – Chief Steward

Task Specification

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Host - Greetist

Task Specification

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Waiter/ess - Steward

Task Specification

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Cashier - Checker

Task Specification

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Counter Person

Task Specification

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Order Taker

Task Specification

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Roomserver

Task Specification

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Bar Manager

Task Specification

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Bar Waiter

Task Specification

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Bartender

Task Specification

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Bar Attendent

Task Specification

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Banquet Manager

Task Specification

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Busboy

Task Specification

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F&B Production

F&B Director

Executive Chef

Sous Chef Pastry Chef

Chef de cuisine Chef de partie Dishwasher

Butcher

Pantry worker

Demi chef

Apprentice chef

Commish

Assistant chef

Apprentice chef

Cook helper

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Executive Chef

Task Specification

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Sous Chef

Task Specification

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Chef de cuisine

Task Specification

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Demi chef

Task Specification

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Apprentice chef

Task Specification

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Commish

Task Specification

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Chef de partie

Task Specification

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Assistant chef

Task Specification

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Cook helper

Task Specification

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Dishwasher

Task Specification

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Butcher

Task Specification

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Pantry worker

Task Specification

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Inter-departemental F&B

Food and Beverage

Housekeeping

Front office PurchasingKitchen

Accounting

Humanresources

Management

Maintenance

Entertainment

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Decision Opening

Arrival

Select & order

Preparation

Greet, escort, seating

Taking order

Serving

Billing

Receive meals

Consuming

Bill payment

Result

Dishwashing

Cleearing

Closing

Storing & issueing

Preparing

Cooking

Hold & regenerate

Presentation

Purchasing& receiving

Coor

dina

tion

Bet

wee

n F&

B Se

rvic

e an

d Pr

oduc

tion

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Conclusion

• Today, however, providing food and drinkis much more complicated.

• A large hotel might well have a coffee shop, a gourmet restaurant, a poolside snack bar, room service, two banquet halls, and ten function rooms where food and beverages are served. It might also have a lounge, a nightclub, and a lobby bar.

• It is important to know the role of each section.