FO

OD

AN

D B

ER

VE

RA

GE

IN

HO

TE

L M

AN

AG

ME

NT

Octobe

r, 201

2

In this issue:

What is F & B?

Employees’ Profiles and Duties

2

Editors’ Note

Hotel industry plays an important rol in the

development of tourism. We as students of the

English major could take advantage of the

growing of these sectors.

In order to do so, we need the knowledge

about how hotel industry works. In this maga-

zine we are presenting one of the biggest

áreas in a hotel, that is Food and Beverage

Department.

We hope the information presented here will

help you to increase your knowledge in this

área, and will help you to develop the compe-

tencies needed for becoming part of this sec-

tor.

Sincerely,

The Editors

Editors:

Andrea Posada

Michelle Ramirez

Vanessa Martinez

Yosselin Gonzalez

Lilibeth Morales

3

CONTENT

What is Food and Beverage Department? 4

F & B Operational Procedures 5

F & B Services 6

F & B Product Control 7

Characteristics 8

Organization 10

F & B Forms 11

F & B Service Personnel 12

Employees’ Profiles 13

4

It is usually defined by the output of products. But it

doesn’t include the manufacturing of food & drink

and its retailing.

The basic function: serve food & drink to people and

to satisfy their various types of needs.

The main aim is to achieve Customer Satisfaction.

The needs that customer might be seeking to satisfy

are:

Physiological: the need of special food items

Economic: the need for good value for the price paid

Social: a friendly atmosphere

Convenience: the desire for someone else to do so.

5

FOOD AND BERVERAGE

DEPARTMENT

The food and Beverage department is one of the

biggest áreas in a hotel. Its responsabilities can

be summarized as follow:

Cost control procedures

- Control standards for pro-

cedures.

- Purchasing, receiving, stor-

ing, issuing, preparation,

serving, services

Planning issues

- Plan menu.

- Design menu base

on costumers’ prefer-

ences

- Establish menu im-

pact n operational

factors

- F & B products for

purchase

Financial concerns

- All food service operation

must assess financial status.

- Operating budget

- Income statement, balance

sheet, cash flow statement

6

F & B services

attributes in meal experience

Personal Characteristis

Food and beverage department servers need the following characteristics:

the ability to serve customers cheerfully, courteously and efficiently

good organization and multi-tasking skills

the ability to work as part of a team

the ability to work with little supervision

good verbal communication skills and sensitivity to customer needs

The ability to work calmly under pressure.

7

Food and Beverage Product Control

F & B department must

keep a control of prod-

ucts needed to keep its

functionality.

8

Characteristics of the F & B Operations

Following are the main characteristics:

Highly fragmented & complex

Creates employment

Encourages entrepreneurship

Promotes diversity through many different food con-

cepts & cuisines

9

Food and Beverage Deparment should accomplish with

high standars in order to provide customers a satisfac-

tory service. In order to do so, F & B should enssures

that they accomplish the following parameters:

10

Organization

A food and beverage department

usually is organized in the following

11

Food and Beverage Forms

In a five-star hotel, Food and Beverage outlets might have the following forms:

Quick service

Table service

Specialty restaurants

Coffee shops

Bars

Lounges

Clubs

Banquets

Catering Functions

12

Positive Attribute of F & B Service Personnel

For working in this area you should have

some charactiristics which will help you

to make your work effectivily.

Punctuality

Loyalty

Conduct

Sale ability

Sense of urgency

Team work

All these characteristics will

ensure a satisfactory servi-

ce to the customers. If a

restaurant offers a good

service, customers will come

back.

13

Employees Duties in F & B Department

Assistant Restaurant Manager

His main duty is assiting to the Restaurant Mana-

ger. He also try to improve the perception of the

restaurant.

Restaurant Manager

Improve the quality of the res-

taurant by getting excellence in

customer service.

Food and Beverage Manager

The F & B manager keeps the ex-

penses of the department into the

Budget assigned. He also supervises

law regulations regarding liquor.

14

Banqueting Manager

This person supervises the banquet-

ing department. The banqueting

manager keeps the control of the

booking list; he with a list supervi-

ses the menú, number of guesses,

entertainment and plan of tables.

Executive Chef

He is in charge of all the

kitchen staff. The Execu-

tive Cheff ensures that

the food production is

cost effective and that the

service is efficient.

15

Head Chef

He supervises the

food production

and the hotel and

also the kitchen

staff.

Chef d

e par

tie

The chef de partie should

run a specific área in the

kitchen.

16

Sous Chef

His main duty is to as-

sist to the Head Chef.

Kitchen Supervisor

The kitchen supervisor controls

the running of the kitchen and

is aware of the presentation of

the dishes.

17

Bar Manager

It’s the same as with food, there are LOTS of ways to lose money, potentially BIG money at the bar. The bar area in where ever liquor, beer and wine are served.

Bar Tender

Bartenders mix and serve drinks and control the beve-rages leaving the bar in cocktail lounges, restaurants and other establishments where liquor is served.

18

Food Service Helper

Food service helperts clear tables

and assist workers who serve food

and beverages in restaurants and

other food service establishments.

Personal Characterisitics:

Good health and personal hi-

giene

Cheerful and positive attitutde

The ability to work well in a

team environment

Duties

Clear and reset tables.

Wipe tables or remove and replace soiled ta-

ble linens.

Serve wáaer or bread products to customers.

Ensure that each table has supplies ( for exa-

mple, sugar, cream and butter).

19

Kitchen Helper and Food Assembler

Kitchen helpers and food preparers and as-

semblers assist cooks in restaurants and insti-

tution by keeping the kitchen clean and by

perfoming a variety of food preparation

tasks.

20

FACULTY OF SOCIAL SCIENCES

ENGLISH DEPARMENT

FOOD AND BEVERAGE DEPARMENT MAGAZINE

SUBJECT:

HOTEL MANAGMENT AND TOURISM

TEACHER:

LIC. ERNESTO PANIAGUA

SECTION:

01

STUDENT’S NAMES:

GONZALEZ ESCOBAR, YOSELIN MADAI

MARTINEZ ESCOBAR, VANESSA BEATRIZ

MORALES GUILLEN, LILIBETH CONSUELO

POSADA MARROQUIN, ANDREA MARCELA

RAMIREZ BAIRES, ROXANA MICHELL