CHAPTER IOrganization of the Food and Beverage DepartmentFood and beverage service usually found in establishments like: Hotels Restaurants Food OutletsHandled by the Food and Beverage Service Department.Responsibility of the Food and Beverage Manager.There are sub-units that attend to specific functions. Among sub-units are: Bars- headed by the Bar supervisor/bar captain. Food Outlets- supervised by Outlet supervisors. Room Service- under the responsibility of the room service supervisor/captain. Banquet Service (in house or catering)-under the supervision of the banquet supervisor.In house- the operation is inside the establishments.Catering- the operation is inside/outside the establishment. Ex. Wedding function.ORGANIZATIONAL CHART-FOOD AND BEVERAGE DEPARTMENT The flow of authority and chain of command.

For smaller, less complex establishments, the division of labor is simple as illustrated below.

The organizational set- up of Food and Beverage Department varies depending on the size of the: Food outlets Seating capacity Volume of transactionsResponsibilities of the Food and Beverage Department1. Delivering food and beverage to guests in accordance with prescribed standards.2. Maintaining of good will and patrons and guests. Effective guest relations Proper handling of guest complaints, inquiries and requests.3. Ensuring the attainment of sales forecast Promotional strategies Suggestive selling techniques4. Ensuring the consistent implementation of the companys internal control program. Budget control Cost control Quality assurance5. Preparing drink and wine list.6. Coordinating with the kitchen and other departments on matters pertaining to food preparation and service.

Manpower Requirements Food outletManned by waiters, food attendant/receptionist, busboys, cashier, bartender or bar waiter. If the seating capacity is more than 100, divide the area into 2 stations supervised by the captain waiter. BarBar captain, bar attendants, bartender, barboys. Banquet ServiceSupervised by banquet captain and assisted by waiters and food attendants. If presidential table is set-up, 1 or 2 waiters are assigned. Room serviceHeaded by RSS/C. In smaller hotels or resort, it is under the responsibility and supervision of the headwaiter or supervisor.

TYPICAL PRODUCTIVITY RATIO (LARGE AND MEDIUM-SIZED FOOD ESTABLISHMENTS) 1 waiter for every 15 customers (AMERICAN SERVICE/PLATE SERVICE) 1 waiter for every table 10-12 customers (RUSSIAN SERVICE) 1 waiter for every 5 customers (FRENCH SERVICE WITH TABLE SIDE PREPARATION) 1 waiter for every 20-25 customers (BUFFET SERVICE) 1 waiter for every 20-25 customers or 4-5 tables (FAMILY OR LAURIAT SERVICE)JOB DESCRIPTION OF FOOD/BEVERAGE SERVICE PERSONNEL1. Food and Beverage Service ManagerPlans, organizes, directs and controls the delivery of service in all outlets, guestrooms, and banquets and sees to it that policies and standards are complied.2. Headwaiter or Outlet SupervisorOversees food and beverage operations in his assigned outlet; ensures that the service is carried out in accordance with prescribed standards and policies.3. Captain WaiterOversees the set-up and delivery of service in his/her assigned station.4. Receptionist Welcome and greets customer at the entrance and escorts them to their tables.5. Waiter Takes and serves food and beverage order according to prescribed standards of service.6. BusboyDining room helper and runner.7. Bartender Prepares/mixes alcoholic and non-alcoholic beverages according to prescribed standards.8. BarboyActs as runner and helper in the bar.

CHAPTER IIService Equipment and SuppliesProper Use and Maintenance

Quality Service requires the use of appropriate serving equipment and utensils. Every dining personnel should also be trained on the appropriated use of equipment to prevent breakages and damages.SERVICE OPERATING EQUIPMENT AND SUPPLIES

FLATWARES/CUTLERIES

CHINAWARESa. Show plate- 12 inches in diameter. -placed under the dinner plate.b. Dinner plate- 10 inches in diameter.c. Salad plate- 8- 8.5 inches in diameter. For vegetable or fruit salad.d. Fish plate- 8 inches in diameter. Intended for fish.e. Saucer- 6 inches in diameter. Used s coffee underliner. Maybe used also for dessert.f. Soup bowl- 9 inches in diameter.- container for cream soupg. Soup cup (bouillon cup/consomm cup)-container for clear soup like beef consomm, clear vegetable soup.