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F&B Department Pertemuan 9-10

F&B Department Pertemuan 9-10. Matakuliah : G0424 – Hotel and Restaurant Management Tahun : 2008. Topics. F&B Services F&B Production. Learning Objectives. To identify different job identity and job task in F&B Departments To relate sections in F&B Department with other departments.

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F&B Department Pertemuan 9-10

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  1. F&B DepartmentPertemuan 9-10 Matakuliah : G0424 – Hotel and Restaurant Management Tahun : 2008

  2. Topics F&B Services F&B Production

  3. Learning Objectives • To identify different job identity and job task in F&B Departments • To relate sections in F&B Department with other departments.

  4. F&B Department • Incharge of the Guest’s Food and Beverage • Head of the Department is Food and Beverage Director • He/she supervise two sections: • F&B Service: Restoran, Café, Bar, Lounge, Pub, Room Service, dan Banquet • F&B Product : Kitchen dan Pastry

  5. F&B Structure

  6. F&B Service

  7. Task Specification Restaurant Manager

  8. Task Specification Captain – Chief Steward

  9. Task Specification Host - Greetist

  10. Task Specification Waiter/ess - Steward

  11. Task Specification Cashier - Checker

  12. Task Specification Counter Person

  13. Task Specification Order Taker

  14. Task Specification Roomserver

  15. Task Specification Bar Manager

  16. Task Specification Bar Waiter

  17. Task Specification Bartender

  18. Task Specification Bar Attendent

  19. Task Specification Banquet Manager

  20. Task Specification Busboy

  21. F&B Production

  22. Task Specification Executive Chef

  23. Task Specification Sous Chef

  24. Task Specification Chef de cuisine

  25. Task Specification Demi chef

  26. Task Specification Apprentice chef

  27. Task Specification Commish

  28. Task Specification Chef de partie

  29. Task Specification Assistant chef

  30. Task Specification Cook helper

  31. Task Specification Dishwasher

  32. Task Specification Butcher

  33. Task Specification Pantry worker

  34. Front office Purchasing Kitchen Housekeeping Food and Beverage Maintenance Accounting Entertainment Humanresources Management Inter-departemental F&B

  35. Purchasing& receiving Opening Decision Preparation Storing & issueing Greet, escort, seating Arrival Preparing Cooking Select & order Taking order Hold & regenerate Serving Receive meals Presentation Consuming Dishwashing Cleearing Billing Bill payment Closing Result Coordination Between F&B Service and Production

  36. Conclusion • Today, however, providing food and drinkis much more complicated. • A large hotel might well have a coffee shop, a gourmet restaurant, a poolside snack bar, room service, two banquet halls, and ten function rooms where food and beverages are served. It might also have a lounge, a nightclub, and a lobby bar. • It is important to know the role of each section.

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