Pertemuan 9 10

Mata Kuliah : Pengantar PerhotelanTahun : 2013Pertemuan: 9-10Food & Beverage Departement

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Bina Nusantara University

Topics• F&B Services• F&B Production

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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

• 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

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Bina Nusantara University

F&B Structure

6Bina Nusantara University

F&B Service

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Restaurant Manager

TaskSpecification

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Bina Nusantara University

Captain – Chief Steward

TaskSpecification

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Bina Nusantara University

Host - Greetist

TaskSpecification

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Bina Nusantara University

Waiter/ess - Steward

TaskSpecification

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Cashier - Checker

TaskSpecification

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Bina Nusantara University

Counter Person

TaskSpecification

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Bina Nusantara University

Order Taker

TaskSpecification

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Roomserver

TaskSpecification

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Bar Manager

TaskSpecification

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Bina Nusantara University

Bar Waiter

TaskSpecification

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Bartender

TaskSpecification

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Bar Attendent

TaskSpecification

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Banquet Manager

TaskSpecification

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Bina Nusantara University

Busboy

TaskSpecification

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Bina Nusantara University

F&B Production

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Executive Chef

TaskSpecification

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Bina Nusantara University

Sous Chef

TaskSpecification

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Chef de cuisine

TaskSpecification

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Bina Nusantara University

Demi chef

TaskSpecification

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Commish

TaskSpecification

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Chef de partie

TaskSpecification

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Assistant chef

TaskSpecification

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Cook helper

TaskSpecification

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Bina Nusantara University

Dishwasher

TaskSpecification

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Butcher

TaskSpecification

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Pantry worker

TaskSpecification

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Inter-departemental F&B

Food and Beverage

Food and Beverage

Housekeeping

Front office Purchasing

Kitchen

Accounting

Humanresources

Management

Maintenance

Entertainment

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Decision Opening

Arrival

Select & order

Preparation

Greet, escort, seating

Taking order

Serving

Billing

Receive meals

Consuming

Bill payment

Result

Dishwashing

Clearing

Closing

Storing & issuing

Preparing

Cooking

Hold & regenerate

Presentation

Purchasing& receiving

Coor

dina

tion

Betw

een

F&B

Serv

ice

and

Prod

uctio

n

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Conclusion

• Today, however, providing food and drink 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.