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Food and Beverage Short Course Introduction - The Dining Experience

Food and beverage serving and related workers are the front line of customer service in restaurants, cafeterias, and other food service establishments. Depending on the establishment, they take customers’ food and drink orders and serve food and beverages.
Most work as part of a team, helping coworkers to improve workflow and customer service. The job titles of food and beverage serving and related workers vary with where they work and what they do.

The following are examples of types of food and beverage serving and related workers:
Combined food preparation and serving workers, including fast food, are employed primarily by fast-food restaurants. They take food and beverage orders, prepare or retrieve items when ready, fill cups with beverages, and accept customers’ payments. They also heat food items and make salads and sandwiches.
Counter attendants take orders and serve food over a counter in snack bars, cafeterias, movie theaters, and coffee shops. They fill cups with coffee, soda, and other beverages, and may prepare fountain specialties, such as milkshakes and ice cream sundaes. Counter attendants take carryout orders from diners and wrap or place items in containers. They clean counters, prepare itemized bills, and accept customers’ payments.
Food servers, nonrestaurant, serve food to customers outside of a restaurant environment. Many deliver room service meals in hotels or meals to hospital rooms. Some act as carhops, bringing orders to customers in parked cars.
Dining room and cafeteria attendants and bartender helpers—sometimes collectively referred to as bus staff—help waiters, waitresses, and bartenders by cleaning and setting tables, removing dirty dishes, and keeping serving areas stocked with supplies. They also may help waiters and waitresses by bringing meals out of the kitchen, distributing dishes to diners, filling water glasses, and delivering condiments. Cafeteria attendants stock serving tables with food trays, dishes, and silverware. They sometimes carry trays to dining tables for customers. Bartender helpers keep bar equipment clean and glasses washed.
Hosts and hostesses greet customers and manage reservation and waiting lists. They may direct customers to coatrooms, restrooms, or a waiting area until their table is ready. Hosts and hostesses assign guests to tables suitable for the size of their group, escort patrons to their seats, and provide menus. They also take reservations over the phone, arrange parties, and help with other customers’ requests.


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Food and Beverage sevices

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.

Let us see the F&B services in hotels, structure of F&B department and ancillary services in a hotel.

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

Food and Beverages Division

The Food and Beverage Division is responsible for the dining rooms, restaurants,  galleys, bars, cleaning and provisions. The division is run by the Food and Beverage Director. The seating arrangements, service and overseeing of the staff is the  responsibility of the dining room manager, or maitre d'.

The head waiters, who are under the maitre d' are responsible for waiters and busboys. Altough waiters and busboys are entry level positions, those with previous experience from hotels or restaurants are prefered.

The Food and Beverage Department on a cruise ship offers the following restaurant jobs: Maitres D' / Restaurant Manager, Dining Room Head Waiter / Waitress, Dining Room Waiter / Waitress, Dining Room Assistant Waiter / Waitress, Dining Room Junior Waiter / Waitress , Cocktail Waitress / Waiter, Bartender, Buffet Steward / Stewardess.

Buffet Steward / Stewardess - serves meals, drinks and cleans tables - altough no experience is required, some is preferred. This job has strong possibilities for promotion to Bar Steward, Junior Waiter, Assistant Waiter or Waiter.

Bar Accountant - takes care of accounting procedures of the bar department - some accounting education is required.

Bartender - serves alcoholic beverages to passengers - this job requires good English language skills.

Bar Steward / Stewardess - serves alcoholic beverages to passengers - some experience and good English language skills are required. This job has possibilities for promotion to Bartender.

Bar Boy / Bar Utility - cleans the lounges and re-stocks bar supplies - this is an entry level position so no experience is required. This job has possibilities for promotion to Bar Steward.

Dining Room Junior Waiter / Waitress - assists dining room assissten waiters, serves meals and drinks - This job has possibilities for promotion to Dining Room Assistant Waiter.

Dining Room Assistent Waiter / Waitress - assists dining room waiters, serves passengers - requires some experience and good English language skills. This job has possibilities for promotion to Dining Room Waiter.

Dining Room Waiter - serves passengers, explains the dishes, makes recommendations, supervises assistant waiters - this job requires lots of experience and very good English language skills. Has possibilites for promotion to Dining Room Head Waiter.

Dining Room Head Waiter - serves certain stations in the dining room, supervises other waiters - requires lots of experience in managing waiters and prior restaurant experience. Also very good English language skills are required.

Maitre d' / Restaurant Manager - takes care of seating arrangements and service, oversees the entire staff of the dining room. This job requires fluent English language skills.

F & B Department

Definition of F & B Department

Generally, its a part that manage food and drink, specifically (seen from hospitality) it is a part of the hotel that arrange and responssibillity to the need of food and beverage service, from the guest who are staying or not staying managed commercially and professionally.

The Food and Beverage department is the largest department on board comprising of various areas working together to cater to our guest food and beverage needs. From mouth-watering meals to deliciously refreshing cocktails, the food and beverage department work around the clock to ensure our guests receive world class service, award winning cuisine and memorable experiences at all our bars, restaurants and lounges.

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

Assistant Food & Beverage Service Manager

The Assistant Food & Beverage Service Manager is aware of and is tuned to all the work the F&B Services Manager performs and carries out the same in the absence of his superior.

Restaurant Manager

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

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

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 underneat

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)

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.

F&B Ancillary Departments

Food and Beverage department relies upon the support of the following departments −

Kitchen Stewarding

The Kitchen Stewarding department strives to ensure cleanliness, preparedness, and orderliness in the commercial kitchen so that the kitchen staff can work efficiently. It also ensures that all the tools and utensils required for a specific meal or cooking task are cleaned properly and are ready to go. The kitchen steward is a working link between the F&B Services and the commercial kitchen.

Dishwashing

The Dishwashing department is responsible for providing clean and dry supply of glassware, chinaware, and cutlery for bar, banquet, lounge, and restaurant service.

Laundry

The F&B department is highly reliable on laundry department or outsourced laundry services for timely supply of dry-cleaned and wrinkleless linen.

F&B Staff Attitudes and Competencies

Each member of the F&B department hierarchy needs to have the following traits and skills −

Knowledge

Awareness of one’s responsibilities and roles, appropriate knowledge of food items, food and beverage pairing, etiquettes, and service styles is a great way to build confidence while serving the guests.

Appearance

It creates the first impression on the guests. The F&B staff members must maintain personal hygiene, cleanliness, and professional appearance while being on duty.

Attentiveness

Attentiveness is paying sincere attention to details, memorizing the guests’ needs and fulfilling them timely with as much perfection as one can put in.

Body Language

The F&B Services staff needs to conduct themselves with very positive, energetic, and friendly gestures.

Effective Communication

It is very vital when it comes to talking with co-workers and guests. Clear and correct manner of communication using right language and tone can make the service workflow smooth. It can bring truly enhanced experience to the guests.

Punctuality

The F&B Services staff needs to know the value of time while serving the guests. Sincere time-keeping and sense of urgency helps to keep the service workflow smooth.

Honesty and Integrity

These two core values in any well-brought-up person are important for serving the guests in hospitality sector.

Nikmah Alfarizki

whatsapp I'm Nikmah Alfarizki
I'm English Education student Department PGRI Semarang University
now  I'm in 5th semester, my original town is Brebes, Central Java

Mira Fajar R

whatsapp I'm Mira Fajar R
I'm English Education student Department PGRI Semarang University
now  I'm in 5th semester, my original town is Kendal, Central@mira_ocaa Java
find me on Instagram

Irvani Varidha

whatsapp I'm Irvani Varidha
I'm English Education student Department PGRI Semarang University
now  I'm in 5th semester, my original town is Tuban, East Java
find me on Instagram@irvannyvaridha

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