FOOD

AND
BEVERAGE SERVICE
What is Food and Beverage…?

Food and beverage are sector contributes a great deal to the profits in
hospitality industry. With the increase in importance of business meetings, a
range of personal and social events, a large number of customers visit
catering establishments frequently. The food and beverage professionals
tirelessly work to intensify customers’ experience through their service

F&B Sector are devided in two major sector which is :

- F&B Service
- F&B Product (Kitchen)
 What is Food and Beverage Service…?

The F&B Services providing businesses deliver food and beverages to their customers
at a particular location (on-premise) such as hotel, restaurant, or at the customer’s
intended premises (off-premise).
Food and Beverage Services can be broadly defined as the process of preparing,
presenting and serving of food and beverages to the customers.
What is Basic Principles of Food & Beverage
Service…?

Cleanliness
Elegant
Balance
Center of attention
Accuracy
Beauty
What is Food & Beverage Service Scope…?

● Carry out business development of food and beverage products

● Plan activities that can attract guests to eat and drink in the
hotel restaurant,
● Purchasing food and drink,
● food and beverage storage,
● Perform food and beverage processing
● Serving food and drinks, as well
● Calculation of food and beverage products
Please pay attention to…?
● Serving time
● The purpose of serving or the purpose of holding a banquet
● Guest culture, habits, Needs, and Restriction.
Food and Beverage Supporting Area…?

● Rooms/areas that can generate profits are called

revenue producing areas.
● Rooms/areas that provide support in services such as
kitchens, public area, storage and others.
Revenue Producing Area…?

● Restaurant
● Bar
● Room service
● Function room
● Outside Catering
● Etc
Restaurant Supporting Area…?

● Kitchen
● Storage
● Public Area
What is Restaurant…?

French, from present participle of restaurer to restore, from Latin

restaurare”.
“ an establishment where the food and beverages are prepare,
and served to the customer for purchased to meet their
expectation “
Purpose of The Restaurant…?

● Guest Satisfaction
● and Profit
Restaurant Classification…?

● QSR ( Quick Service Restaurant )

A fast food restaurant, also known as a quick service restaurant (QSR)
within the industry, is a specific type of restaurant that serves fast
food cuisine and has minimal table service.

Mcdonald
KFC
Burger King
Etc.
 ● full service restaurant
is generally any establishment with a relatively broad menu along
with table, counter and/or booth service and a wait staff. These
establishments offer meals and snacks for immediate consumption
primarily on-premise, though they may also offer takeout service.

Fine Dining Restaurant

Cassual Dining Restaurant
Steak House
Etc.
Bar
A bar (also known as a saloon or a tavern or sometimes a pub or club,
referring to the actual establishment, as in pub bar or savage club etc.) is a
retail business establishment that serves alcoholic beverages, such as beer,
wine, liquor, cocktails, and other beverages such as mineral water and soft
drinks and often sell snack foods such as potato chips (also known as crisps)
or peanuts, for consumption on premises.
Lounge
An establishment, similar to a bar, that serves alcohol and often plays
background music or shows television.
Pub
A pub, or public house, is an establishment licensed to sell alcoholic
drinks, which traditionally include beer (such as ale) and cider. It is a
relaxed, social drinking establishment and a prominent part of British,
Irish, Breton, New Zealand, Canadian, South African and Australian
cultures.
Cafetaria
A cafeteria, commonly called a canteen outside the US, is a type of food service location in
which there is little or no waiting staff table service, whether a restaurant or within an
institution such as a large office building or school; a school dining location is also referred to
as a dining hall or canteen (in American English). Cafeterias are different from coffeehouses,
although the English term came from Latin American Spanish, where it had and still has the
meaning "coffeehouse".
Instead of table service, there are food-serving counters/stalls, either in a line or allowing
arbitrary walking paths. Customers take the food that they desire as they walk along, placing
it on a tray. In addition, there are often stations where customers order food and wait while it
is prepared, particularly for items such as hamburgers or tacos which must be served hot
and can be immediately prepared. Alternatively, the patron is given a number and the item
is brought to their table. For some food items and drinks, such as sodas, water, or the like,
customers collect an empty container, pay at the check-out, and fill the container after the
check-out. Free unlimited second servings are often allowed under this system. For legal
purposes (and the consumption patterns of customers), this system is rarely, if at all, used for
alcoholic drinks in the US.
Bistro
A bistro or bistrot /ˈbiːstroʊ/, is, in its original Parisian incarnation, a small restaurant, serving
moderately priced simple meals in a modest setting. Bistros are defined mostly by the
foods they serve. French home-style cooking, and slow-cooked foods like cassoulet, a bean
stew, are typical. Bistros likely developed out of the basement kitchens of Parisian
apartments where tenants paid for both room and board. Landlords could supplement
their income by opening their kitchen to the paying public. Menus were built around foods
that were simple, could be prepared in quantity and would keep over time. Wine and
coffee were also served.
Today, Bistros are mostly still part of the hospitality industry. They are often connected to
hotels, bars and pubs. They still often serve cheaper simplified menus, and/or menus that
are not tied down to a specific cultural cuisine.
Food and Beverage Organization..?

Max Weber
Organization is a structured framework which contains authority,
responsibility and division of labor to carry out each specific
function.
The organizational structure describes the framework and
arrangement of relationships between functions, sections or
positions, also shows organizational hierarchy and structure as a
place to carry out authority, responsibility and reporting systems to
superiors and ultimately provides stability and continuity that
allows the organization to continue running despite changes in
human resources.
Part of Food and Beverage Service
Department…?

•Restaurant
•Bar
•Banquet
•Room Service
•Steward
FOOD AND BEVERAGE DIRECTOR

● Fully responsible for the overall successful operation of the Food and Beverage
Department.
● Responsible for increasing the ability of his subordinates both in knowledge, skills and
attitudes.
● Responsible for the purchase or procurement of goods, and equipment.
● Establish menus, presentation systems, sales strategies, direct implementation and assess
success.
● Conduct competitor analysis.
● Prepare budget for F & B Production kitchen, F & B service and Stewarding.
● Formulate operational cost control policies.
● Dealing with problems that require immediate handling.
● Creating harmonious relationships with colleagues and customers.
● Organizing briefings within the department.
FOOD AND BEVERAGE MANAGER

● Coordinating the implementation of activities between kitchens, F & B service and

stewarding.
● Develop a work plan and assess its implementation.
● Supervise the operational schedule of his subordinates.
● Monitor the results of physical inventory in the kitchen, F&B service and stewarding
departments.
● Monitor the implementation of store room requisitions.
● Evaluate the work performance of subordinates.
● Carry out the smooth operation of various activities that have a working relationship
with the food & beverage department.
● Coordinating the preparation and supervising the smooth running of events/functions.
● Handle problems that require direct handling and report to superiors.
● Establish relationships with colleagues and guests.
● Creating harmonious relationships with colleagues and customers.
● Give direction and instructions to subordinates.
RESTAURANT AND BAR MANAGER
● Coordinating operational activities at food & beverage service outlets.
● Coordinating preparations and supervising the smooth running of functions/events.
● Assisting the smooth implementation of physical inventory.
● Establish and maintain relationships with guests.
● Help to make a monthly report report F & B sales.
● Perform work performance appraisal of subordinates
● Monitor irregularities in the use of par stock.
● Check the completeness and accuracy of the "mise en place".
● Examine the accuracy of the daily sales report.
● Directing and overseeing the smooth service in the restaurant.
● Handle guest complaints.
● Set the distribution of "station".
● Examine hygiene, grooming and sanitation personnel.
● Assist the sous chef in setting up the buffet.
RESTAURANT AND BAR SUPERVISOR
● Monitor irregularities in the use of par stock.
● Check the completeness and accuracy of the "mise en place".
● Examine the accuracy of the daily sales report.
● Directing and overseeing the smooth service in the restaurant.
● Handle guest complaints.
● Set the distribution of "station".
● Examine hygiene, grooming and sanitation personnel.
● Assist the sous chef in setting up the buffet.
● Handling VIP (Very Important Person) guest services directly.
● Coordinate and supervise the implementation of clear up.
● Help smooth the implementation of physical inventory.
● Checking the completeness and accuracy of the procurement of "store room requisition"
● Maintain good relations with guests.
● Create work schedules for subordinates.
● Supervise the discipline of subordinates.
● Handle guest problems.
● Creating and fostering a healthy work atmosphere.
CAPTAIN WAITER

● Assist supervisors in carrying out their duties.

● Completing the completeness, accuracy of mise en place.
● Making daily sales reports.
● Complete storage and use of par stock.
● Supervise and assist the smooth implementation of the accuracy of the sales service and
serving of food and beverages.
● Make repair and maintenance orders.
● Handling VIP guest services directly.
● Resolve guest complaints.
● Supervise and direct the smooth running of subordinate services.
● Help smooth the implementation of physical inventory.
● Maintain good relations with guests.
● Creating and fostering a healthy work atmosphere.
WAITER
● Prepare the technical completeness of the service.
● Carry out set up preparations – mise en place.
● Provide direct service to guests.
● Taking guest orders/orders from the captain to be forwarded to the kitchen.
● Carry out serving dishes to guests.
● Carry out clear up from the guest table.
● Prepare and take the needs of linen napkins, wares, supplies.
● Collect and deliver soiled linen and dirty dishes to laundry/stewarding.
● Doing the preparation of table set up and clear up.
● Carry out and follow the captain's orders in carrying out his duties.
● Doing work area cleaning.
● Establish rapport with guests.
● Attend daily briefings.0
ORDER TAKER/ROOM SERVICE

● Handle reception, recording guest orders both in restaurants and room service
orders.
● Give the captain order to the kitchen.
● Advise and assist guests in menu selection.
● Contact guests for clear up implementation.
● Receive guest complaints and report to supervisor.
● Maintaining a healthy work atmosphere.
● Attend the head waiter briefing.
STEWARD

● In charge and responsible for the cleanliness of tableware, such as:

Chinaware, Galssware, Cutlery etc.
● Helping clear up cutlery at buffets and stations.
● Cleaning the kitchen area and buffet area
● Maintain and store kitchen equipment and restaurant equipment.
WHAT AFFECTING F&B ORGANIZATION CHART..?

Location/area of the hotel.

Hotels that are far from the city center will try to provide more facilities for the comfort
of guests who stay. For example, by offering traditional classic restaurants in the area
where the hotel is located, as well as offering typical hotel restaurants in general. So that
guests easily get the food they like.

Facilities/equipment and sophistication

Hotel room equipment that is supported by its sophistication will add to the comfort of
guests in fulfilling all their needs and desires. For example, if there is a refrigerator and
coffee maker in the room, guests do not need a room service waiter/waitress.

Number of rooms operated

The increasing number of rooms operating in hotels requires at least two different types
of restaurants (dining rooms) to be able to accommodate and serve guests who stay
overnight.
WHAT AFFECTING F&B ORGANIZATION CHART..?
Form / type of hotel building
Sometimes the hotel does not provide a restaurant, but there is a large dining room that can
accommodate and serve guests who are staying overnight, where the room fee includes food
and drink or according to the package offered to guests.
For example, tourist lodges, motels, guest houses, and jasmine hotels, etc.
Hotel facility
Complete facilities at the hotel have an impact on offering food and beverage services. For
example indoor and outdoor restaurants which are usually located around the pool (pool side
restaurant). The existence of these supporting facilities pampers guests with a variety of services
that can meet the needs and desires of guests.
Number and ability of employees
Like a waiter serving 8-12 people or 4-6 tables. Professional waiters at work will enhance the
image of the hotel.
Administrative system (Standard Operating Procedure)
The sophistication of menu ordering tools and payment tools makes it effective and efficient
in work, especially administration.
F&B SERVICE RELATIONS WITH OTHER..?

FRONT OFFICE
● In charge of recording and informing the number of guests and rooms sold
● Relations with the Front Office Cashier: Restaurant cashier officers must immediately
send each guest's bill. Both guests who use a credit card or signature on the
restaurant bill to the Front Office Cashier, namely to be combined with the Front
Office Guest Bill. This is done to prevent late payments when guests check out.

KITCHEN
The cooperative relationship between the restaurant and the Kitchen: the kitchen is
the part that produces, provides, and fulfills each type of food according to the
guest's order written on the Order and Event Slip.
 F&B SERVICE RELATIONS WITH OTHER..?

HOUSEKEEPING

● Laundry/ Linen: Has the duties and responsibilities of cleaning all linen used in the
restaurant including washing and preparing personnel uniforms and fulfilling the
various types of clean linen required in restaurant operations
● Public Area, will routinely clean the restaurant area

MARKETING
This section sells and markets restaurant products using various methods, tools and media.
 F&B SERVICE RELATIONS WITH OTHER..?

STORE
● General Store, tasked with providing needs for each daily store in each department.
Specifically for restaurants, general stores meet the needs for items such as tissues,
placemats, stirrers, toothpicks, and others. Requests are made periodically using a
requisition form.
● Daily Store: Provides restaurant needs based on a list of requests submitted, such as
spices, salt & pepper, etc.

ENGINEERING
Engineering will immediately repair the damaged fixtures and equipment used in the
restaurant.
WAITER..?

FBS employees who have the duties and

responsibilities of providing services for food and
drink needs for guests in a professional manner.
(Restaurant, Bar, Room Service, Banquet, atc.)
DUTIES AND RESPONSIBILITIES..?

● Prepare the technical completeness of the service.

● Carry out set up preparations – mise en place.
● Provide direct service to guests.
● Taking guest orders/orders from the captain to be forwarded to the kitchen.
● Carry out serving dishes to guests.
● Carry out clear up from the guest table.
● Prepare and take the needs of linen napkins, supplies.
● Collect and deliver soiled linen and dirty dishes to the laundry.
● Doing the preparation of table set up and clear up.
● Carry out and follow the captain's orders in carrying out his duties.
● Doing work area cleaning.
● Establish rapport with guests.
● Attend daily briefings.
● Read logbooks
WHAT MAKE’S PROFESIONAL WAITER..?

● Education, Training, Knowledge etc

● Availability of work equipment
● Management / Leadership

Waitress Policy during work

● Plan a head
● Save time and trips
● Save time and energy
● The Courteous Waiter
● Small Talk
● Professional Touch
● Qualified Waiter (capable waiter)
● The Cafeful Waiter (Careful waiter)
● Be Alert
WHAT MAKE’S PROFESIONAL WAITER..?
Must-have Social Skills
● Recognizing Guest Faces and Names
● Good hearing
● Make guests feel important
● Paying attention to and fulfilling guest requests
● Courtesy of compensation
● Honest
● Work quietly (no excessive speed)
● Sensitive
● Know when to speak and when to listen
● Appropriate
WHAT MAKE’S PROFESIONAL WAITER..?

The Key to Success Working as a Waiter

● Smile
● Grooming
● Self confident
● Understanding Work (Menu, Services)
THANK YOU