F&B UNIT 1

The Food and Beverage Service Department

provides food and drinks to guests and ensures customer satisfaction. It is one of the major revenue-generating departments in hotels and restaurants.

Major Areas of Food and Beverage Service

• Front of the House (Service Area)

• Back of the House (Kitchen/Stewarding)

Front of the House (Service Area)

Where guests are served (dining area, bar, etc.)    

Back of the House (Kitchen/Stewarding)

 Where preparation, cleaning, and support operations occur.

F&B Organization Structure

• Food and Beverage Manager      

• Restaurant Supervisor / Captain Waiter

• Waiter/Waitress

• Steward

• Host/Hostess

• Bartender/Barista

Food and Beverage Manager

Overall head of the department.

Restaurant Supervisor / Captain Waiter

Manages service operations

Waiter/Waitress

Takes orders and serves food and beverages.

Steward

Handles dishwashing and kitchen cleanliness.

Host/Hostess

Welcomes and seats guests.

Bartender/Barista

 Prepares and serves drinks.

F&B Sections

• Kitchen / Production Area  

• Service Area / Dining                                                    

• Bar Section                                                                                        

• Stewarding Section                                                            

• Banquet Section

Kitchen / Production Area

 Food preparation.      

Service Area / Dining

Guest Service

Bar Section

Beverage preparation.

Stewarding Section

Cleaning and sanitation.

Banquet Section

Events and special functions.

Food and Beverage Service Manager

Plans, Organizes, Directs and Controls the delivery of service in all

outlets, guestrooms and banquets; sees to it that policies and standards are complied

with.

Outlet Supervisor or Headwaiter

Oversees food and beverage operations in his assigned outlet;

ensures that service is carried out in accordance with prescribed standards and policies.

Captain Waiter/Head Waitstaff

Oversees the set-up and delivery of service in his assigned station.

Receptionist

Welcomes and greets the customers at the entrance and escort them to their tables.

Waiter/Waitstaff

Takes and serve food and beverage orders according to prescribed

standards of service.

Busboy

Dining room helper and runner.

Bartender

Preparation and service of beverages according to prescribe

standards.

Barboy

assist the bartender

Executive Chef

Creates and maintains a restaurant's menu and identity.

Sous Chef

Provides guidance to junior kitchen staff members, including, but not

limited to line cooking, food preparation, and dish plating.

Line Cook

Run a specific station of the kitchen, and may use the prep cook's

ingredients in the creation of their dishes.

Commis

Assisting in the food preparation process. (assist the Chef de Partie Or Station Chef)

Dishwasher

Primarily Responsible for Operating and maintain cleaning equipment

and tools

Room Service Staff

Responsible for preparing orders, set trays and delivering items to

guest rooms in an attentive and efficient manner.