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.