Professional Documents
Culture Documents
Hotels
Restaurants
Food Outlets
Handled by the Food and Beverage Service Department.
Responsibility of the Food and Beverage Manager.
There are sub-units that attend to specific functions. Among sub-units are:
FOOD AND
BEVERAGE
DIRECTOR OR
MANAGER
BANQUET
ROOM SERVICE ROOM SERVICE BANQUET
WAITERS BUSSBOYS BARTENDER BAR ATTENDANTS BAR BOYS RECEPTIONISTS/AT
ORDER TAKER WAITER WAITERS
TENDANTS
For smaller, less complex establishments, the division of labor is simple as illustrated below.
Busboy Food
Waiter Food Attendant Bartender Barboy
Attendant
The organizational set- up of Food and Beverage Department varies depending on the size of the:
Food outlets
Seating capacity
Volume of transactions
Food outlet
Manned by waiters, food attendant/receptionist, busboys, cashier, bartender or bar
waiter. If the seating capacity is more than 100, divide the area into 2 stations
supervised by the captain waiter.
Bar
Banquet Service
Supervised by banquet captain and assisted by waiters and food attendants. If
presidential table is set-up, 1 or 2 waiters are assigned.
Room service
Headed by RSS/C. In smaller hotels or resort, it is under the responsibility and
supervision of the headwaiter or supervisor.
CHAPTER II
Service Equipment and Supplies
Proper Use and Maintenance
Quality Service requires the use of appropriate serving equipment and utensils. Every dining
personnel should also be trained on the appropriated use of equipment to prevent breakages and
damages.
SERVICE OPERATING EQUIPMENT AND SUPPLIES
FLATWARES/CUTLERIES
CHINAWARES