RESTAURANT OPERATIONS

FOOD AND BEVERAGES DEPARTMENT


F & B Management - System for safety management principle in food processing.

The mission of F&B Department is offer and guarantee to the guests during theirs stay, all quality services with good attentions and courtesy, according to the standards of Services of the Restaurants and Bars by the hostelry worldwide and in system a good competition of marketing.

A major resulting benefit is that makes it easier for organisations to implement the Codex HACCP (Hazards Analysis and Critical Control Points) system for food hygiene in a harmonised way, which does not vary with the country to country or food product concerning to services. HACCP is a recognised system used for safety management principle in food processing, treatment and service organisations. Implementation of HACCP is a legislative requirement for the food industry and food preparing the in restaurants and hotels.

Contents

• Food and Beverage Department is responsible for the daily operations of restaurants, bars and others places like kiosks around the beach and pools at...
• Duties of Food and Beverages Management
• Coordinate all activities among various departments, such as kitchen, dining rooms, bars and banquet operations.
• Must be ensuring that guests are satisfied with their dining experience.
• Supervising the inventory and ording of food equipment, supplies and arrange for the routine maintenance and preservation of the restaurants its...
• Generally must be responsible for all the administrative of running the business, including, monitoring staff performance and training them.
• Must keep controlling and supervising the budget of F&B department
• Handling staff and controlling the staffing guide according to house procedures.
• The F&B Staff Department
• The Kitchen / Cuisine

FOOD AND BEVERAGES DEPARTMENT

Objectives
Identify and review the standards properly of the F&B Department at the operational context and the services. Achieving identify the principles types of contamination about food ill.

Food and Beverage Management
Food and Beverage Department is responsible for the daily operations of restaurants, bars and others places like kiosks around the beach and pools at the hotel. Handling and control the employees in their tasks and functions like: such as that make greeting, gives welcoming and escort guests to their seats and to giving the menus to them, and also taking food and drinks orders and server the beverages during they staying at the restaurants.

Duties of Food and Beverages Management
Coordinate all activities among various departments, such as kitchen, dining rooms, bars and banquet operations.

Must be ensuring that guests are satisfied with their dining experience.

Supervising the inventory and ording of food equipment, supplies and arrange for the routine maintenance and preservation of the restaurants its equipment and facilities.

Generally must be responsible for all the administrative of running the business, including, monitoring staff performance and training them.

Must keep controlling and supervising the budget of F&B department

Handling staff and controlling the staffing guide according to house procedures.

The F&B Staff Department

The Kitchen / Cuisine

Executive Chef
Attendant Chef

1. Sous Chefs
2. Sous Specialties
3. Chefs
4. Cook I
5. Cook II
6. Chefs Stewards
7. Supervisors Stewards
8. Steawards
9. Chef Departures
10. Bakers
11. Butchers
12. Pantry

The Bars

In charge Bars
Attendant Bars

1. Bartenders
2. Supervisors Bars
3. Waiters Bars
4. Waiters Support
5. Person in charge - Mini Bar

The Restaurant

Maitre d'hotel
Attendant Maitre

1. Captains / Chief Dining Room
2. Supervisors / Chief Section
3. Waiters Restaurants
4. Waiters Support
5. Server
6. Person in charge Rooms Services

In addition, we have treated in other work about the way of foods, presented in a diagram the process operational. Attach it will find it and some illustrations pictures.

When foods be received, is necessary be careful about the conditions and state of cans, boxes, date expedition and temperature of some foods, such as: milk, eggs, meals, seafood , according to FAD and with the standards HAACP. Never we can receive foods with containers in bad conditions and inadecuaded temperature.

Vegetables and Fruits must be in good condition such as hygienic and presentation. Generally the supplies must be certify and be knowing by others hoteliers.

Maintaining the areas of preparing foods completely clean and free of bacteria, which can be possible to carry out the procedures of HAACP.

Employees have be training and preparing to performance their job with efficient, quality, hygiene and follow the procedures of HAACP and house guidelines.

Never put together at the store/stock: foods, detergents and chemistry products because they are very dangeriuos because they can contaminate the foods and it has affects the health of people.

Copyright by: Raysa Grullart Hungía