Food and Beverages Services

食品和飲料服務教程中的應用。

The food and beverage service is part of the service-oriented hospitality sector. It can be a part of a large hotel or tourism business and it can also be run as an independent business. The members of the F&B Services team are required to perform a wide range of tasks which include preparation for service, greeting the guests, taking their orders, settling the bills, and performing various other tasks after the guests leave.

This tutorial teaches basic terms used in food and beverage service domain. After going through this tutorial, you will find yourself at a moderate level of expertise of tourism basics from where you can take yourself to next levels.

Food and Beverage Services in Hotel

Most of the star-ranked hotels offer multiple F&B services in their hotels. They can be −

Restaurant

Lounge

Coffee Shop

Room Service

Poolside Barbecue/Grill Service

Banquet Service

Bar

Outside Catering Service

Restaurant Manager

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The Restaurant Manager looks after the overall functioning of a restaurant. The responsibility of this staff member include −

Managing the functions in the dining room

Ordering material

Stock-taking or inventory checking.

Supervising, training, grooming, and evaluating the subordinates

Preparing reports of staff and sales

Managing budgets

Handling daily sales and coordinating with cashiers

Room Service Manager

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The Room Service Manager is responsible for −

Selecting, training, encouraging, and evaluating all junior employees

Ensuring that cultural values and core standards of F&B department/establishment are met

Controlling labor expenses through staffing, budgeting, and scheduling

Handling guest complaints

Providing special requests

Banquet Manager

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The Banquet Manager is responsible for −

Setting service standard for banquets

Forecasting and allocating budgets for various types of events such as conferences, meetings, etc.

Achieving food and beverage sales

Controlling chinaware, cutlery, glassware, linen, and equipment

Handling decorations and guest complaints

Providing special requests

Purchasing required stock by following appropriate requisition procedures

Following up each function by receiving guest feedback and submitting it to F&B Manager

Participating in departmental meetings

Planning and pricing menu

Training, grooming, and development of staff underneath

Bar Manager

The Bar Manager is responsible for −

Forecasting the daily flow of customers

Allocating right number of staff according to customer influx

Managing and monitoring bar inventory from store to bar

Tracking all types of drink sales

Allocating cleaning and tendering tasks

Food Safety Supervisor (FSS)

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A Food Safety Supervisor is a person who is trained to recognize and prevent risks associated with food handling in an F&B Services business. He holds an FSS certificate that needs to be no more than five years old. He is required in an F&B Services business so that he can train and supervise other staff about safe practices of handling food.