Food and Beverage service department –Types, Aim, Importance & Responsibilities of Staff

All about food and beverage service department in hotel
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Food and beverage service department in hotels is an integral part of hospitality. It not only provides guests with delicious meals and drinks, but also creates a memorable and pleasant experience. In this blog post, we’ll explore the different types of food and beverage, the importance of it in the hotel industry, and the various ways it can be used to enhance the guest experience. We’ll also discuss the challenges and opportunities that arise from having a food and beverage department in a hotel. By the end of this post, you will have a better understanding of the role of food and beverage department in the hotel industry and career in this department.

What is Food and Beverage

Food and beverage operations in the hospitality industry are engaged in the supply of food and beverages ready for immediate consumption (excluding retail sales and food manufacturing).

We can say that this are definition of the food and beverage service in hotel.

Types of Food and Beverage Operation

The food & beverage service classified three different way that shown below

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  • According to priority
  • According to Motive
  • According to Market/Types of Customers

According to Priority

The food and beverage department categories are divided into primary and secondary sectors according to priority.

Primary catering sector

Primarily concerned only with the provision of Food & Beverage.

Example include

  • Accomodation sectors
  • Restaurants
  • Takeaways

Secondary category sectors

In this type provision of F&B not main activity. The F&B as a secondary activity.

Example

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  • Institutions catering
  • Transport catering
  • Theatre
  • Amusement park

According to Motive

  • Commercial motive (profit motive)
  • Welfare or subsidized sector (service motive)

Commercial sector

This sector operate mainly to make profit or to earn adequate return on investment, through their products and services.

Example of Commercial sector

  • Hotels
  • Restaurants
  • Take aways outlets
  • Fast food Outlet
  • Pub
  • Food court
  • Transport catering
  • Industrial catering
  • Motels
  • Clubs etc.

Welfare Catering sector

Operate mainly to provide services at no profit and no loss basis, the welfare Catering sector run by government or private bodies.

Operate within the budget assigned for the provision of f&b service.

Example of welfare Catering sector

  • Institutions catering
  • Hospital
  • Old age home
  • Military
  • Prisons
  • Student mess
  • Sanatoriums

According to Market/Types of Customers

According to this category, F&B service is classified into non-captive, captive, and semi-captive markets.

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Non Captive market

In non captive market customer have more choice to eat.

Example include

  • Fine dining restaurant
  • Fast food Outlet
  • Stand alone restaurant
  • Coffee shop

Captive market

In captive markets customer do not have choice where to eat.

Example of captive markets includes

  • Hostel
  • Prisoners
  • Industrial workers

Semi Captive markets

In semi Captive markets limited choice where to eat.

Example

  • marine
  • Train passengers
  • Airways passenger
  • Highways passenger

Importance of food and beverage department in Hotel

The F&B department is one of the most important departments in a hotel. It is responsible for providing guests with food and drink and ensuring that everything runs smoothly and efficiently.

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And the food and beverage industry is one of the most important in the hospitality sector. It contributes significantly to the overall success of a hotel or resort, as well as providing exceptional customer service experiences.

Food and beverage service is a vital part of the guest experience, from room service to restaurants, bar services and poolside dining. Customers expect high-quality products and top-notch service when they stay in a hotel, and the food and beverage service staff are responsible for making sure that their expectations met.

Not only does excellent the department contribute to a positive guest experience, but it also helps to increase revenue for the hotel or resort. As the hospitality industry becomes increasingly competitive, having a great food and beverage service can set your property apart from the competition and create long-term relationships with customers.

Another reason why food and beverage industry is so important is because it helps to create a strong sense of hospitality culture within the hotel or resort. A good food and beverage service team can create a welcoming atmosphere and establish a strong connection with customers that goes beyond the food itself.

Finally, having an experienced and talented food and beverage team can make a huge difference when it comes to efficiency and cost-effectiveness. Skilled and knowledgeable staff can quickly adapt to customer needs, reduce waste and help ensure that the highest standards of quality are maintained.

It is clear that the importance of food & beverage service in the hospitality sector cannot be overstated. It plays an integral role in providing guests with an unforgettable experience and helping hotels or resorts stand out from the competition. The best food and beverage service teams are those that focus on providing customers with the best possible experience while maintaining efficiency and cost-effectiveness.

Main Aim of the Food and Beverage department

The aim of food and beverage department in hotels is to provide guests with a memorable experience. The goal is to ensure that guests are satisfied with the food and beverages they receive and that their overall dining experience is enjoyable. Hotels strive to provide high-quality service, tasty food, and excellent customer service.

Provide vertical and horizontal coordination in the organisation (how one’s role relates to that of peers in other departments).

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Establish a hierarchy or chain of command for the delegation of responsibility and authority (who reports to whom and who is responsible for results).

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Identify and classify tasks necessary to attain objectives (who does what on the job).

Hotel staff must have the right attitude and knowledge to provide excellent food and beverage services. It’s important to have an understanding of the different types of services that can be provided, such as buffet-style, à la carte, or room service. Additionally, hotel staff must understand the different types of customers they may encounter, such as large groups or business travelers. With this knowledge, they can better serve their customers and meet their needs.

Furthermore, hotel staff should focus on making sure that guests feel comfortable and have a pleasant experience. This means creating a welcoming atmosphere where guests feel appreciated and taken care of. It also means taking the time to listen to their requests and make any adjustments or changes necessary to ensure satisfaction.

Finally, hotel staff should always strive for excellence in their food and beverage service. They should strive to provide quality meals and beverages that are prepared according to standards set by the hotel. Additionally, they should be knowledgeable about their menu and be able to answer any questions guests may have. By doing so, they will be able to create an unforgettable experience for their guests.

Organization Chart of F&B Service

Organization chart of food and beverage service

Duties and Responsibilities of Food and Beverage Staff

Food & Beverage Manager

  • Scheduling employees’ duty
  • Marketing
  • Business forecasting
  • Set a Menu for Pricing and Planning
  • Financial planning
  • Menu design
  • Accident prevention and safety
  • Discipline and maintenance of the staff
  • Employee grievance resolution
  • Recruitment
  • Interviewing the new staff

Restaurant manager

  • An overall responsibility for the food and beverage service and ancillary areas of a restaurant.
  • In charge of the restaurant, thus, she should be well versed in all the F&B-related licencing laws.
  • Keeping a record of all the permits and licences for the restaurant.
  • Setting up and maintaining the standards for service.
  • Ensuring staff discipline is maintained.
  • Sanctioning staff’s leaves and deciding the duty rota.
  • Preparing a budget for a financial year (from April 1 to March 31).
  • Generating various daily and monthly reports.
  • Menu planning for daily operations and special occasions.
  • Maintaining guest liaison and handling complaints if any.
  • Recruiting staff and training them.
  • Evaluating performance, appraising, and identifying training needs.
  • Supervision of month-end stock-taking.
  • All intra- and inter-departmental communication happens through the restaurant manager.
  • Acts as a link between the management and the junior staff.
  • The restaurant manager reports to the F&B manager.

Senior captain

  • The senior captain in the restaurant reports to the restaurant manager.
  • Overall, she is in charge of the staff team.
  • Inspecting the personal grooming of the restaurant staff.
  • Conducting briefings and assigning stations and tasks to the subordinates.
  • Inspecting the mise en place and mise en scene carried out by the staff.
  • Attending the VIP guests.
  • Maintaining the restaurant logbook
  • Compiling the duty roster for the staff and getting it approved by the restaurant manager.
  • Preparing the holiday list for the staff in the presence and with the approval of the restaurant manager.
  • Helping the manager generate various reports.

Senior captain reception

  • Must have complete knowledge of restaurant table plans and staffing.
  • Responsible for maintaining guest history records, a reservation diary, and comment cards.
  • Accepts bookings on the phone or in person, blocks and assigns appropriate tables when guests arrive, and maintains guest relations.
  • welcomes guests at the restaurant entrance, may also seat them, and offers menus.
  • May relieves the restaurant manager on his day off.

Captain

  • Reports to the senior captain as well as assists him in his job.
  • Relieves the senior captain on his day off.
  • He has complete responsibility for the station (a set of tables under his control) and a team of staff serving a set number of tables from one sideboard.
  • Presents menus, takes food and wine orders, deals with billing, ensures stations are adequately stocked, and handles incidents and complaints.
  • Carries out all the service at the tables with the help of the station waiter as per established standards.
  • Supervises month-end stock taking.

Steward

  • Has less experience than but must be able to carry out the same work as the station captain.
  • Act as a reliever for the station captain on his day off
  • Responsible for mise en place, stocking sideboards, setting tables, taking guests orders, serving orders, presenting bills, exchanging linen
  • Must coordinate with station captain to ensure efficient and speedy service.
  • Assistant (junior) Station Waiter/ Assistant steward
  • Assists the station waiter in service.
  • This designation may be found in upscale restaurant.

Waiter

This person acts by instruction from the Chef de Rang. Mainly fetches and carries food and service items.

  • Responsible for giving food checks into the kitchen.
  • Clears tables after each course.
  • Cleaning and preparatory tasks during mise-en-place.

Trainee

  • He is also known as the ‘learner’.
  • Keeps sideboard well filled with equipment.
  • Carry out cleaning tasks during mise-en-place.
  • May be responsible to look after and serve hors d’oeuvre, cold sweets or assorted cheeses.

Attributes of F & B Staff

The f&B department is the second major revenue producing department of the hotel.

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Success of any food service business depends to a great extent on the quality and behavior of the staff working there.

Quality of service staff in any establishment reflects the quality of the establishment itself.

No matter how good the food and ambience are, poorly trained, untidy or rude staff can antagonize guests. On the other hand, if the staffs are well-trained and efficient, they can, to a certain extent, make up for other shortcomings in the services provided.

The following quality must have in F&B staff

  • A professional and hygienic appearance
  • Pleasant Personality
  • Honesty & Loyalty
  • Memory
  • Product knowledge
  • Local knowledge
  • Punctuality
  • Concentration and Skill
  • Observation
  • Local knowledge
  • Team Spirit
  • Ability to Assume Responsibility
  • Communications

Career in Food and Beverage department 

Food and beverage department are one of the most important aspects of the hospitality industry. Not only do they provide a convenient service to guests, but they also help create an overall pleasant experience. For those looking to pursue a career in the food and beverage  sector, there are a number of opportunities available.

The primary role of food and beverage is to ensure the highest quality service to guests. This includes taking orders, preparing meals, serving dishes, and cleaning up after meals. In addition, they must be aware of health and safety regulations and adhere to them in all their tasks. They must also possess strong customer service skills as they will be dealing with a variety of customers throughout the day.

Another important aspect of a career in food and beverage  is the ability to adapt to a changing environment. As the hospitality industry continues to grow and evolve, so do the demands placed on Food and beverage service personnel. They must be able to adjust their skill sets accordingly in order to remain competitive in their field.

With more people travelling and staying at hotels, demand for food and beverage services is expected to increase in the years ahead. Those who have experience in this field will have the opportunity to move up within the industry and even take on supervisory or management roles.

Finally, there are plenty of opportunities for advancement in food and beverage service. Those who are willing to work hard and gain experience in different areas of the industry can eventually become experts in the field. They may even go on to open their own business or work as consultants for other hospitality organizations.

Conclusion

The aim of the food and beverage service  is to provide high-quality food and beverage services to guests. The department’s importance is reflected in its contribution to the overall guest experience and the establishment’s reputation. The food and beverage can significantly impact guests’ perception of the establishment, and it can also generate significant revenue for the establishment.

The staff responsible for the food and beverage service department has specific roles and responsibilities. They must ensure that guests are greeted and seated promptly, take orders accurately, serve food and beverages efficiently and with proper presentation, and respond to guests’ requests in a professional and courteous manner. Staff members must also have a good understanding of food and beverage menus, be knowledgeable about food and beverage trends, and have excellent communication and interpersonal skills.

In conclusion, the food and beverage is a crucial part of any hospitality establishment. The department’s various types of service aim to provide high-quality food and beverage services to guests, which is essential to the establishment’s reputation and overall success. The staff responsible for the department must have the necessary skills and knowledge to provide excellent service and exceed guest expectations. By doing so, they can contribute significantly to the success of the establishment.

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