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3
Learning Objectives
• To identify different job identity and job task in F&B Departments
• To relate sections in F&B Department with other departments.
4
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
33
Inter-departemental F&B
Food and Beverage
Food and Beverage
Housekeeping
Front office Purchasing
Kitchen
Accounting
Humanresources
Management
Maintenance
Entertainment
34
Decision Opening
Arrival
Select & order
Preparation
Greet, escort, seating
Taking order
Serving
Billing
Receive meals
Consuming
Bill payment
Result
Dishwashing
Clearing
Closing
Storing & issuing
Preparing
Cooking
Hold & regenerate
Presentation
Purchasing& receiving
Coor
dina
tion
Betw
een
F&B
Serv
ice
and
Prod
uctio
n
35
Conclusion
• Today, however, providing food and drink 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.