Matakuliah : G0424 – Hotel and Restaurant Management
Tahun
: 2008
F&B Department
Pertemuan 9-10
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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F&B Structure
F&B Director
F&B Service
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F&B Production
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F&B Service
F&B Director
Assistant F&B Director
Restaurant Manager
Bar Manager
Banquet Manager
Captain, Chief Steward
Supervisor
Supervisor
Waiter/ess
Host, Greetist
Bar Waiter
Waiter/ess
Bartender
Busboy
Steward
Cashier
Counter person
Checker
Order Taker
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Roomserver
Bar Attendant
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Restaurant Manager
Task
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Specification
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Captain – Chief Steward
Task
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Specification
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Host - Greetist
Task
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Specification
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Waiter/ess - Steward
Task
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Specification
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Cashier - Checker
Task
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Specification
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Counter Person
Task
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Specification
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Order Taker
Task
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Specification
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Roomserver
Task
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Specification
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Bar Manager
Task
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Specification
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Bar Waiter
Task
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Specification
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Bartender
Task
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Specification
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Bar Attendent
Task
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Specification
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Banquet Manager
Task
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Specification
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Busboy
Task
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Specification
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F&B Production
F&B Director
Executive
Chef
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Sous Chef
Pastry Chef
Chef de cuisine
Chef de partie
Dishwasher
Demi chef
Assistant chef
Butcher
Apprentice chef
Apprentice chef
Pantry worker
Commish
Cook helper
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Executive Chef
Task
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Specification
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Sous Chef
Task
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Specification
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Chef de cuisine
Task
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Specification
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Demi chef
Task
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Specification
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Apprentice chef
Task
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Specification
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Commish
Task
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Specification
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Chef de partie
Task
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Specification
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Assistant chef
Task
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Specification
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Cook helper
Task
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Specification
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Dishwasher
Task
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Specification
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Butcher
Task
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Specification
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Pantry worker
Task
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Specification
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Inter-departemental F&B
Front office
Purchasing
Kitchen
Housekeeping
Maintenance
Entertainment
Management
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Food and
Beverage
Accounting
Human
resources
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Coordination Between F&B
Service and Production
Decision
Purchasing&
receiving
Opening
Preparation
Storing &
issueing
Arrival
Greet, escort,
seating
Preparing
Select & order
Taking order
Cooking
Hold &
regenerate
Receive meals
Serving
Consuming
Bill payment
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Resul
t
Presentation
Dishwashing
Billing
Cleearing
Closing
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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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