2. The course describes the organisation and key duties of restaurant staff, including floor staff and kitchen staff, from apprentice to managerial levels. Catering establishments, airline dining, restaurants, dining halls, cafeterias, lounges can all run independently or be a part of larger establishment such as a casino, resort or cruise ship. The four major operational departments of a hotel are: housekeeping department, food and beverage service department, food production (kitchen) department, and front office department. Inter-departmental Relationship (Food and Beverage Service and other Departments) Introduction A restaurant depends largely on certain departments for effective functioning. This has also made the functioning of the organization very smooth. Inter departmental coordination and communication with F and B service and other departments The Food and beverage service department is seen to possess a very vigorous intra and inter departmental interactions in prospect of accomplishing works. This has also made the functioning of the organisation very suave. In addition to these departments, hotels usually have a number of functional departments as well e.g. In a large hotel, the department is headed by the Food and Beverage Director who is assisted by the respective outlet managers / Asst. Food and beverage departments have employees with multiple dining-related roles, including bartender, barista, server, cook, chef, hostess, dining room server, food service attendant and dishwasher. 3 1 Food and beverage operations and management Figure 1.1: The Food Service Cycle Source: developed from Cracknel and Kaufmann, 2002. A waiter must be fully aware of the role of each co-ordinating department. Using the same eight stage template means that information about a single or multiple operations can be organised in the same way. Overview. Food and Beverage Service Department. It can be a part of a large hotel or tourism business and it can also be run as an independent business. The food and beverage sector grew out of … Food and Beverage Service Organisation Chart / F&B Service Organization Chart. It renders the services of prepared food items, beverages, and tobacco in a hospitable way to the customer as per their demand. Food and beverage department are one of the main service oriented and crucial department of the hotel. As with other sectors of the hospitality industry, the food and beverage industry is very fluid. Food and Beverage Department (F&B) is responsible for maintaining high quality of food and service, food costing, managing restaurants, bars, etc. The food and beverage service is part of the service-oriented hospitality sector. Smooth co-ordination is important. Housekeeping Relationship and Coordination with other Department (1) Housekeeping Relationship with Accounts (1) Housekeeping Relationship with Engineering / maintenance (1) Housekeeping Relationship with Food and Beverage (1) Housekeeping Relationship with Front Office (1) Housekeeping Relationship with Human Resource and Training (1) You will learn about the relationship between the food and beverage department and other hotel departments, such as room service and the stewarding department. Food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage premises, which can be: Restaurants, Bars,… The Food and beverage service department is seen to possess a very healthy intra and inter departmental relationships in prospect of accomplishing works. 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