Food and Beverage Service: Department, Outlets, Manager

  • Post last modified:19 January 2022
  • Reading time:15 mins read

What is Food and Beverage Service?

The food and beverage service comprises of two main operational areas: Bar (Service of Beverage and Restaurant (Dining services). The personnel related to this department must be professionally qualified in terms of service and hospitality.

As we know that the role of this department is totally service-oriented, the staff need to be in the front line with the customers and ought to be well-groomed, smart and hygienic. The food and beverage staff play a significant role in promoting good manifestation and positive influence towards the guests by professional and world-class service inhospitable manner.

Today’s service industries are focusing on the concept of guest delight which is the improved expression of guest satisfaction. We need to delight the guests rather than satisfy them because today’s customers visit many corners of the world, hence they understand the level of service in many places and always look forward to a changing atmosphere in terms of taste and service.

The term food and beverage function is one that encompasses all activities within the hotel and catering establishment, that are together concerned with the provision of food and beverage services within that periphery of that establishment.


Food and Beverage Service Department

Staff organization is basically concerned with matters such as the decision of tasks within the restaurant, position of responsibility and authority and the relationship between them. It helps in introducing the concepts of the span of control, level of management and delegation of power and responsibilities.

The typical organization Staff organization is basically concerned with matters such as the decision of tasks within the restaurant, position of responsibility and authority and the relationship between them. It helps in introducing the concepts of the span of control, level of management and delegation of power and responsibilities. The typical organization.

The food and beverage service department is furnished with a qualified and skilful brigade headed by a food and beverage manager, who is responsible for planning and coordinating of the different food and beverage activities inside the hotel.

The food and beverage manager is a team leader in terms of food and beverage promotion and management. Down the line, the food and beverage manager is supported by the outlet executives who are responsible for the execution, implementation and control of food and beverage activities in their area of concern.

All outlet executives are again supported by the line supervisors, and waiters and waitresses to delight the customers by serving their wants.


Food and Beverage Service Outlets

An outlet is a point of sale of food and beverage items. Food and beverage outlets alter depending upon the size of the hotel, the number of rooms, types of the menu offered and the standard of customers’ expectations. Some of the different types of food and beverage outlets are:

  1. Speciality Restaurants
  2. Banquets
  3. Barbecue Restaurants
  4. Coffee Shops
  5. Multi Cuisine Restaurants
  6. Bars
  7. Pubs
  8. Pastry and Confectionery Shops
  9. Fast Food Outlets
  10. Room Service
  11. Nightclubs
  12. Cafeteria/Canteens
  13. Cafe

Speciality Restaurants

Speciality restaurants deal with a particular theme or cuisine and are mostly open at mealtimes only. The service is elaborated, décor is extensive, and the rates are considerably higher than the other outlets. The service provided is mainly of the platter to plate or Russian service.

Banquets

The banquet is the word derived from the French word “Banque” which means ‘mass or gathering’. Banquets are as old as history and the stories about older times are full of references to various feasts held in honour of the visiting guests or monarchs.

The banquet is responsible for handling all types of functions like lunch, dinner, conferences, cocktail receptions, wedding parties, dinner dances, formal sit-down and state banquets. The menu offer is table d’hôte, service is varied and the price depends upon the type of customer, menu items and the type of function.

Barbecue Restaurants

In French, “barbe” means ‘beard’ and the “queue” means ‘tail’. In ancient French cooking, the whole animal is hung and roasted in touch with live charcoal. The smoke coming out of the dropped juices from the animal in live charcoal would give authenticity to this type of cooking. This tradition is still alive in most of barbecue restaurants.

After the innovation of modern cooking technology, the term barbecue rests on grill bars and griddles with small joints of meat. Barbecue restaurants are generally located near the swimming pool which acts as extra dining attention to the guests. The service is generally informal which requires less time and effort.

Coffee Shops

These are basically twenty-four-hour restaurants, serving snacks and beverages throughout the night. Customers can readily get meals in these types of restaurants even long after the other outlets in the area are closed. Some coffee shops may serve bistro (light meals) and buffets. The service is mostly pre-plated or American service which is easy and fast.

Multi Cuisine Restaurants

Basically found in medium and budget hotels where there is no need to have many restaurants. One restaurant serves all meals and different cuisine. However, they may have different timings for meals and snacks. Service depends on the menu and the rates are moderate.

Bars

These are specialized outlets serving all types of alcoholic and non-alcoholic beverages with light snacks. Most of the bars are expensive as they focus on the niche customers having disposable money for drinks. Service can be elaborated depending on the category of the bar. There are normally two kinds of bars practised in hotels.

One is “public” and the other is the “service or dispense bar”. The public bar serves customers, whether residents or non-residents. Cocktail snacks may also be served here. The service of the dispense bar includes other outlets of the same hotel such as coffee shops, banquets, room service, etc.

Students should not be confused when they encounter the word Minibar. Minibar is just a facility given in guest rooms by providing a small refrigerator with some beverages on a payment basis.

Pubs

The pub is the word that signifies the public houses. A pub is defined as an establishment that serves alcoholic beverages for consumption on the premises, especially in Britain. The latest trend is developed to have a discotheque along with the Pub, which serves only beer and some non-alcoholic beverages with limited finger snacks. The pub is considered as a meeting place for youngsters.

Pastry and Confectionery Shops

Pastry and confectionery shops are the takeaway type of outlets specializing in pastry, confectionery and bakery. Service is fast and most of the pastry and confectionary shops now sell out pastries with tea/coffee and other non-alcoholic beverages.

Fast Food Outlets

The concept of fast food is emerging in Nepal also. Fast food outlets deal with convenient food items which generally take less time to prepare. Fast food is operated with the concept of “help yourself”. The rates are moderate as the cost of serving manpower is considerably less.

Room Service

Room service refers to the service of food and beverage items in guest rooms. Star hotels have round a clock room service facility. The room service menu is the simplified version of a coffee shop menu and is priced slightly higher because the service in rooms needs extra effort, manpower and equipment.

Clearance is another important aspect of room service. All trolleys and trays after the guests’ use are cleared immediately.

Nightclubs

A nightclub is a club that offers music, dance and cabarets only at night have full staff strength and serves an extensive À la carte menu along with beverages. Usually operates at night.

Cafeteria/Canteens

These are self-service full meal outlets, operated within big industries, schools, hostels and hospitals. The menu offered is cyclic and the price range is very reasonable.

Cafe

Serves snacks and coffee, is mostly operated 24 hours and has minimum staff strength.


Food and Beverage Manager

The food and beverage manager is the head of the food and beverage service department and is responsible for its administrative and operational work. Food and Beverage Managers direct, plan and control all aspects of food and beverage services.

Food and Beverage Managers require excellent sales and customer service skills, proven human resource management skills, and good communication and leadership skills. Desired knowledge for this position includes knowledge of the products, services, sector, industry and local area, and knowledge of relevant legislation and regulations, as well.

Hence it is said that the food and beverage manager is a Jack-of-all-trades, as the job covers a wide variety of duties. In general, the food and beverage manager is responsible for:

  1. Budgeting
  2. Compiling New Menus and Wine Lists
  3. Quality Control
  4. Manpower Development

Budgeting

The food and beverage manager is responsible for preparing the budget for the department. He should ensure that each outlet in the department achieves the estimated profit margins.

Compiling New Menus and Wine Lists

In consultation with the chef, and based on the availability of ingredients and prevailing trends, the food and beverage manager should update and if necessary, compile new menus. New and updated wine lists should also be introduced regularly.

Quality Control

The food and beverage manager should ensure quality control in terms of efficiency in all service areas, by ascertaining that the staff are adequately trained in keeping with the standards of the unit.

Manpower Development

  • The food and beverage manager is responsible for recruitment, promotions, transfers and dismissals in the department.
  • He should hold regular meetings with section heads, to ensure that both routine, as well as projected activities of the department, go on as planned.
  • He must also give training, motivate and effectively control staff.

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