A Guide To Food And Beverage Department Functions In Hotel Training Ppt

Slide 2

This slide contains information about the food and beverage department in a hotel. This department serves prepared food items and beverages in a hospitable manner to guests and meets their physiological, economic, social, psychological and convenience needs.

Instructor’s Notes: 

The functions of food and beverage service department are:

• Physiological: The need for unique food items
• Economic: Offers good value
• Social: A friendly and open atmosphere
• Psychological: Satisfies guests’ need to enhance self‐esteem
• Convenience: Being able to relish food while someone else serves it

Slide 3

This slide contains information about the major functions of food and beverage department which are menu planning, purchasing and storing ingredients, handling operations, hygiene maintenance, beverages stock maintenance and budgeting and cost control.

Slide 4

This slide highlights how the menu should be prepared by the food and beverage department while keeping in mind aspects like customer demand and flexibility. Also, it should correspond with the décor and design of the restaurant to provide superior dining experience to guests.

Slide 5

This slide showcases the function of F&B department which is to order the right quantity of ingredients, food, and drinks. Also, some food items and beverages could be temperature sensitive or moisture sensitive and need special care; the department needs to ensure this is done to avoid wastage

Slide 6

This slide contains information about F&B department’s operation handling function. The department organizes kitchen environment, maintains cleanliness in all areas, records and take care of inventory, forecasts labour requirement, and maintains dishwashing machines.

Instructor’s Notes: 

Operations that the F&B department handles ae:

• Organize Kitchen Environment: A well-organized and planned layout ensures that kitchen staff’s needs are available at hand and they are not running around searching for things. It improves their efficiency so they can provide the best and timely services to guests
• Maintain Cleanliness in all Areas: It is the duty of the F&B staff to ensure the cleanliness of glassware, cutlery and the inventory. Sanitation and pest control could also be carried out for providing a clean environment in the kitchen and inventory
• Maintain Inventory: An inventory log should be maintained where stock items are recorded on a daily and monthly basis. The F&B manager will be able to ascertain food costs, plan food orders accordingly, and make changes by tracking and recording inventory
• Forecast Labour Requirement: An appropriate level of labor will give the maximum yield in the food and beverages department. Whereas high labor count will lead to huge costs, low labor count will lead to loss of efficiency and productivity. The F&B manager has to carefully ascertain the labor requirement from time to time according to hotel needs
• Maintenance of Dishwashing Machines: If there are piled up dirty utensils and dishes, there will be no clean containers for preparation of food. Out-of-service machines will hinder for the smooth functioning of the F&B department 

Slide 7

This slide highlights hygiene maintenance as an essential function of F&B department. It highlights that the kitchen and dining equipment should be sanitized and sterilized post every cleaning, and the area should be completely pest-free. Suitable hygienic clothing like gloves, hair covering etc. must be worn by waiters and other hotel staff.

Slide 8

This slide contains information about beverage control by the F&B department and the factors needed to be considered while managing the bar and beverage. The food and beverage service department is usually in charge of non-alcoholic beverages.

Slide 9

This slide explains about the F&B managers’ responsibility of budgeting and cost control. The costs associated with F&B department are: food cost, beverage cost, and labor cost. The multiple cost control techniques deployed are forecasting sales, standardizing recipes, and assessing and ensuring labor productivity.

Instructor’s Notes:

Food and beverage department should do budgeting for following costs:

• Food Cost: It includes costs incurred while preparing the food. The plate cost, cost of raw materials used, and the cost of non-alcoholic beverages come under its purview
• Beverage Cost: The relates to alcoholic beverages served in the restaurant and bar
• Labor Cost: Labor cost comprises expenses incurred in retaining the restaurant staff and the taxes incurred on the payrolls of the employees
• Other Expenses: These include other costs that are incurred while running a restaurant, such as utilities, rent, kitchen equipment, etc

The cost control techniques deployed by F&B department are as follows:

• Forecasting Sales: Forecasting refers to ascertaining the demand for food and beverages before making purchases for it. It leads to saving on labor cost and raw material cost 
• Standardizing Recipes: Standardizing recipes gives a set measure of the amount of ingredients to be used, the number of servings, and the set portions for each meal which minimizes the cost. Also, it helps in maintaining consistency across multiple orders and outlets. 
• Assessing and Ensuring Labor Productivity: Hiring suitable staff for F&B department and providing them trainings is essential as it ensures high productivity. Furthermore, productivity and cost inefficiencies can be ruled out by putting the correct number of employees on a particular job

Slide 10

This slide contains information about the other services provided by F&B department of a hotel which are restaurants, lounge, coffee shop and bar.

Slide 11

This slide represents the sub-departmental heads under the food and beverage manager. These could be room service head, bar head, banquet head, restaurant head and so on.