CHAPTER I

Organization of the Food and Beverage Department

Food and beverage service usually found in establishments like:

Hotels
Restaurants
Food Outlets
Handled 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.

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The organizational set- up of Food and Beverage Department varies depending on

the size of the:

 Food outlets
Seating capacity
Volume of transactions
Responsibilities of the Food and Beverage Department
1. 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 techniques
4. Ensuring the consistent implementation of the companys internal control
program.
Budget control
Cost control
Quality assurance
5. Preparing drink and wine list.
6. Coordinating with the kitchen and other departments on matters pertaining
to food preparation and service.
Manpower Requirements
Food outlet
Manned 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.
Bar
Bar captain, bar attendants, bartender, barboys.
Banquet Service
Supervised by banquet captain and assisted by waiters and food
attendants. If presidential table is set-up, 1 or 2 waiters are assigned.
Room service
Headed 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 PERSONNEL
1. Food and Beverage Service Manager
Plans, 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 Supervisor
Oversees food and beverage operations in his assigned outlet; ensures
that the service is carried out in accordance with prescribed standards
and policies.
3. Captain Waiter
Oversees 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. Busboy
Dining room helper and runner.
7. Bartender
Prepares/mixes alcoholic and non-alcoholic beverages according to
prescribed standards.
8. Barboy
Acts as runner and helper in the bar.

CHAPTER II
Service Equipment and Supplies
Proper 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

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a. 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 soup
g. Soup cup (bouillon cup/consomm cup)
-container for clear soup like beef consomm, clear vegetable
soup.