Food And Beverage Service Department
Introduction
Food and Beverage Service Department is one of the main service oriented and crucial division of the hotel. It renders the services of prepared food items, beverages, and tobacco in a hospitable way to the customers as per their demand.
The significant feature of this department is that, it is the second highest revenue generating department next to the front office. The important functions include the design and development of menus, pricing, portion control, wastage control, customer staff relations and staff training.
This department comprises of two main operational areas:
- Bar (Service of Beverage)
- Restaurant (Dining services)
The personnel related to this department must be professionally qualified in terms of service and hospitality. As we know that the role of this department is totally service oriented, the staff need to be in the front line with the customers and ought to be well groomed, smart and hygienic. The food and beverage staff play a significant role in promoting good manifestation and positive influence towards the guests by professional and world class service in hospitable manner.
Today's service industries are focusing on the concept of guest delight which is the improved expression of guest satisfaction. We need to delight the guests to make them satisfied because today's customers visit many corners of the world, they feel the level of service in many place and need to have a changed atmosphere in terms of taste and service. The term food and beverage function is one that encompasses all activities within the hotel and catering establishment, that are together concerned with the provision of food and beverage services within that periphery of that establishment.
Food and beverage service department is furnished with a qualified and skillful brigade headed by food and beverage Manager, who is responsible for planning and coordinating the different food and beverage activities inside the hotel. Food and Beverage Manager is a team leader in terms of food and beverage promotion and management. Down the line, food and beverage Manager is supported by the outlet executive who are responsible for the execution, implementation and the control of food and beverage activities in their area of concern. All outlet executives are again supported by the line supervisor, and waiters and waitresses to delight the customer by serving their wants.
