DUTIES & RESPONSIBILITIES:

FOOD & BEVERAGE DIRECTOR

 Directs and organize the activities of the food
and beverage department to maintain high
standards of food and beverage quality, service
and merchandising to maximize profits.

 Develop, implement, monitor schedules for the

operation of all restaurant and bars to achieve a
profitable result.

 Participate with the chef and restaurant

managers in the creation of attractive menus
designed to attract a predetermined customer
market.
 DUTIES & RESPONSIBILITIES:
FOOD & BEVERAGE DIRECTOR

 Clearly describe, assign, and delegate

responsibility and authority for the operation
of the various food and beverage sub
departments.

 Implements effective control of food,

beverage, labor costs among all departments
In hospitality industry, the food and beverage division is led
by the director of food and beverage. She or he reports to
the general manager and is responsible for the efficient and
effective operation of the following areas:
Catering and banquet
Restaurant
Stewarding
Bar
Kitchen
Room service
 CATERING & BANQUET
DEPARTMENT
• BANQUET refers to groups of people who
eat together at one time and in one place;

• is a pre-booked catered event;

• the guest has to previously decide on a

banquet venue, within the hotel premises or
outside, decide on the menu and prices;

• booking is done through the telephone;

 CATERING & BANQUET
DEPARTMENT

• a function prospectus is drawn up by the

department and the entire function is
organized as per the hosts request;

• menu choice to be given 2-5 days in

advance;

• guest may participate in the function only by

invitation from the host who is responsible for
footing the entire bill;
 CATERING & BANQUET
DEPARTMENT

• booking will be noted in the banquet

reservation dairy;

• booking will be noted in the banquet

reservation daily;

• it can be formal, informal and conference

meeting;
 CATERING & BANQUET
DEPARTMENT

• CATERING includes a variety of occasions

when people may eat at varying times usually
outside the hotel premises;

• Catering has a broader scope than banquets.

 DUTIES & RESPONSIBILITIES:
CATERING DIRECTOR
Sell conventions , banquets, and functions;
lead a team of employees;
together with input from team members, make up
departmental goals and objectives;
set individual and department sales and cost
budget;
set service standards;
ensure that the catering department is properly
maintained;
be very well versed in the likes, dislikes and
dietary restrictions of various ethnic groups.
 DUTIES & RESPONSIBILITIES:
CATERING COORDINATOR

he/ she manages the office and controls the

‘bible’ or function diary;

he/ she must see that the contracts are correctly

prepared and check on numerous last minute
details.
 DUTIES & RESPONSIBILITIES:
CATERING SERVICES MANAGER
Responsible for delivering higher –than-expected
service levels to guests;
he or she is in-charge of the function from the time
the client is introduced to the CSM by the director of
catering manager;
supervise the catering house persons in setting up
the room;
schedules the banquets captains and approves the
staffing levels for all events;
checks the client is satisfied with the room setup,
food, beverages, and service;
makes out client bills immediately after the function.
 OCCASIONS FOR THE
CELEBRATIONS, BANQUETS, AND
CATERING INCLUDE THE FF:

1. Enquiry : A call from prospective clients to the director of

catering, or cold calls by catering sales manager to seek
prospective clients .

2. Check for space available in the BIBLE or the computer

program. BIBLE- Is a function book in which a permanent
record is maintained of each function rooms availability ,
tentative booking , or guaranteed booking.

3. Confirm availability and suggest menus and beverages. Invite

client to view hotel when it is up for a similar function.
 OCCASIONS FOR THE
CELEBRATIONS, BANQUETS, AND
CATERING INCLUDE THE FF:

4. Catering prepares a contract and create proposal and pro-

forma invoice for client.

5. Catering Manager makes any modifications and sends client a

contract , detailing events, menus , beverages , and costs.

6. Client confirms room booking, menus, beverages by returning

the signed contract.
 MOST FREQUENT CATERING
EVENTS IN HOTELS

Meetings
 Conventions
 Dinners
 Luncheons
 Weddings and Social Functions
 FACTORS TO CONSIDER IN
ROOM LAY-OUT:

space available inside the banquet hall

size of the audience

expected level of activity and interaction required

place required for dinner, meeting and head tables

details of equipment’s required (e.g. projectors, screen,

lecterns, flip chart, board, dance floor and stage etc.)
 THEATER STYLE

• Rows of chairs are

placed with a center of
group of chairs and two
aisles
 CLASSROOM
STYLE
• Tables are usually slim 18
inch ones, are used
because meeting
participants need space to
take notes.
• Classroom style setup
usually takes about the
three times as much space
as theater style , and takes
more time and labor to set
up and breakdown .
 HORSESHOE
STYLE
• This type of meeting set up
is frequently used when
the interaction is sought
among the delegates, such
as training sessions and
workshops.
• The presenter or trainer
stands at the open end of
the horseshoe with a black
or white board , flip chart ,
overhead projector and
video monitor and
projector .
BANQUET STYLE
• Dinners are generally
catered at round tables of
eight or ten persons for
large parties and or board-
room style-tables or
smaller numbers.
BOARD MEETING
STYLE

• This table layout is often

used for Board of
Directors’ meetings,
committee meetings or
discussion groups.
 HERRINGBONE
STYLE
• It is influenced by
Herringbone.
• A Herringbone seating
arrangement describes the
positioning of seats
partially and equally askew
in one direction.
 HOLLOW SQUARE
STYLE

• Works for group meetings

with frequent interaction.
• Square shape lay-out
 T-SHAPE
STYLE

• The lay-out of the tables

are arranged in T shape.
is a place where people pay to sit and eat
meals that are cooked and served on the
premises;

is a business which prepares and serves

food and drinks to customers in return for
money, either paid before meal, after
meal, or with an open account.
 HOTEL RESTAURANT

• Many commercials hotels, motels, and similar

lodging operations operate food & beverages
facilities that are normally open to guests of
the property and to the general public. These
facilities include formal and informal
restaurants.

- Specialty Restaurant
- Coffee shops
- Snack Bars
- Cafeterias
 SPECIALTY RESTAURANT

• the entire atmosphere and décor are geared

to a particular food or theme;

• thus, restaurants offers Chinese, Japanese,

and Indian cuisine can be termed as a
“specialty restaurant.
 CAFETERIA

• is a restaurant serving mostly cooked and

ready-to-eat food arranged behind a food
serving counter.
 FAST FOOD

• fast food restaurants emphasize speed of

service and low cost over all other
considerations;
 CASUAL DINING
RESTAURANT
• a casual dining restaurant is a restaurant that
serves moderately- priced food in a casual
atmosphere;
• a casual dining restaurant usually provide
table service;
 CASUAL DINING
RESTAURANT
• is a type of restaurant that does not offer full
table service, but promises a higher quality of
food and atmosphere than a fast food
restaurant.

• In the US, it is a relatively new and growing

concept positioned between fast food and
casual dining.
 PUB

• is short for Public House licensed to serve

alcoholic beverages and called so in
countries or establishments with a British
influence;
• is a building where people can have
drinks, especially alcoholic drinks, and
talk;
• food are also offered.
 BISTRO

• is of Russian origin;
• It is well known as a small restaurant or
café in France where you can have
quick and simple meal is called a bistro;
• is a small, informal, neighborhood
restaurant with priced simple food in a
modest setting with alcohol, usually with
a single owner or chef-owned;
• are defined mostly by the foods
they serve, French home-style cooking,
and slow-cooked foods like cassoulet, a
bean stew, are typically served.
 BRASSERIE

• French-style restaurant that serves cheap

and simple food;
• also means brewery and many of them
serve a good selection of beer on tap.
 ETHNIC RESTAURANT

• are those that represent the type or

characteristic of a particular race or
culture.
Bars are an important revenue source for the
food and beverage departments.

Bars are places where drinks, especially

alcoholic kind, are sold and drunk.

Hotel bars allow guest to relax while sipping

on a cocktail after hectic day. This opportunity
to socialize for business or pleasure is
advantage for both guests and the hotel.
 CYCLE
OF ordering

BEVERAGES
billing receiving

serving
issuing
guest

bar
stocking
 BARS ARE RUN BY BAR MANAGERS
THE RESPONSIBILITIES OF BAR MANAGER INCLUDES :

Supervising the ordering process and storage of wines

Preparing a Wine List
Overseeing the staff
Maintaining cost control
Assisting guests with their wine selections
Proper service of wine
Knowledge of beers and liquors and their service
 LOBBY BAR

• this convenient meeting place was

popularized by Conrad Hilton;
 RESTAURANT BAR

• This bar is always the hubbub of the lobby

and offers a holding area for the hotel’s
signature restaurant
 CATERING AND BANQUET
BAR
• This bar is used specifically to service all the
catering and banquet needs of hotel.
 POOL BARS

• These are popular at resort hotels, where

guests can enjoy a variety of exotic cocktails
poolside
 NIGHT CLUBS

• Some hotels offer guests evening

entertainment and dancing
 MINI BARS

• These are small, refrigerated bars in guest

rooms
 WHAT IS STEWARDING?

stewarding is one of the area in the kitchen that mainly

focuses on cleaning crockery, cutlery, glassware and other
kitchen tools;

serves as materials custodian for the kitchen. It takes care of

the storage, cleaning and preparation kitchen tools and
supplies, pots and pans and other equipment.

It also takes charge of the maintenance of cleanliness and

upkeep of the kitchen as well as the disposal of garbage.
 STEWARDING SECTION

The Chief steward oversees the dining and kitchen wares

while the steward performs the dishwashing. The Chief
steward is responsible to the Director of food and beverage for
the following functions:
Cleanliness of the back of these house

 Maintaining clean glassware, china, and cutlery for the food

and beverage outlets

 Maintaining strict inventory control and monthly stock check

 STEWARDING SECTION

Maintenance of dishwashing machines

Sanitation of kitchen, banquet isles, storerooms , walk-

ins/freezers, and all equipment

Pest control and coordination with exterminating company

Forecasting labor and cleaning supplies

 STEWARDING SECTION

Maintenance of dishwashing machines

Sanitation of kitchen, banquet isles, storerooms , walk-

ins/freezers, and all equipment

Pest control and coordination with exterminating company

Forecasting labor and cleaning supplies

 ROOM SERVICE/ IN- ROOM DINING

The term room service has for some time referred to all
service to hotel guest rooms.

Some hotels have changed the name of room service to in-

room dining to present the service as more upscale.

The intention is to bring the dining experience to the room

with quality food and beverage service.
CHALLENGES IN PERFORMING ROOM SERVICE ARE AS
FOLLOWS:

Delivery of orders on time

 Making room service a profitable food and beverage

department

 Avoiding complaints of excessive charges for room service

orders.
THE SYSTEM FOR GUESTS ORDERING IS ORGANIZED IN
TWO MAIN WAYS:

• The organizational challenge of room service management

consists of ‘mise en place’, arranging everything in the
correct place and ready for action.

1. by telephone
2. by doorknob hangers for breakfast orders
 FLOW OF SERVICE IN IN-ROOM DINING

1. The room service order takes the order and make out a
bill.

2. Gives one copy to the kitchen and one to the servers or

in modern hotel inputs orders through the micros system.

3. During quieter periods, the room service order taker

helps with the setting up of trays and carts.
BEVERAGES

Fast- casual predicts both coffee and specialty beverages

will skyrocket bringing in new flavors for hot and cold drinks.

Baristas and bartenders will continue to be creative and

hand craft their own drink flavors according to restaurant
hospitality .
 ALCOHOL

Bartenders and alcoholic beverages connoisseurs up

the game on foodservice trends and create unique twists
with drinks.

They will present new drinks that may be out of typical

comfort zone, but there will still be a heavy appreciation
for tradition as well.
MARKETING

In the terms of marketing and advertising the terms

‘millennial’ and ‘global’, pop up in so many articles.

 The term ‘millennial’ has become the description for

GENERATION Y and may pave the way for marketing in
general for the future
 HUMAN RESOURCES MANAGEMENT

• The Human Resources Department is headed by the

Human Resources Director or Manager who directly
reports to the General Manager and is responsible for the
performance of his/her department .
 FUNCTION OF HUMAN RESOURCES:

Hiring (Recruitment)
 Compensation
 Evaluation and Management
 Promotions
 Managing Relations
 Planning
Training
 FUNCTION OF HUMAN RESOURCES:

Hiring (Recruitment)
 Compensation
 Evaluation and Management
 Promotions
 Managing Relations
 Planning
Training
 task job productivity
advertising
analysis description standards

training orientation selection recruitment

HUMAN RESOURCES
performance MANAGEMENT
development
appraisal
DEVELOPMENT PROCESS
 TASK ANALYSIS AND JOB ANALYSIS

• Examine the tasks necessary to perform the job, when

approved and listed, these tasks become the job
description.
 JOB DESCRIPTION

• Is a detailed description of the activities and outcomes

expected of the person performing the job .

• Many companies have the employees sign their job

description to avoid any confusion or misunderstanding
 RECRUITMENT AND SELECTION

• RECRUITMENT AND SELECTION are processes of

finding the most suitable employee for an available
position.

• The process begins when there are actual vacancies to fill

because employees have left. The Human resources then
have to make an announcement regarding the vacancies
HOW APPLICATION ARE RECEIVED FROM A VARIETY OF
SOURCE?

Internal Promotion
 Employee referrals
 Applicant’s files
 Transfers within the company
 Advertising
 Colleges and Universities
 Government- sponsored employment services
HOW APPLICATION ARE RECEIVED FROM A VARIETY OF
SOURCE?

Internal Promotion
 Employee referrals
 Applicant’s files
 Transfers within the company
 Advertising
 Colleges and Universities
 Government- sponsored employment services
application
initial
form testing
interview
submitted

reference selection/
interview
check offer

RECRUITMENT &
physical
acceptance SELECTION
examination
PROCESS
 BASIC ORIENTATION INCLUDES:

1. Organization policies, procedures, and rules. Among

concerns to be addressed are wages, work hours,
overtime, sick leave, time cards, insurance and keys ,
among others

2. The mission and objectives of the organization

3. A tour of the work area to point out offices and facilities

with which all employees should be familiar
 TRAINING

• Is an ongoing activity that is conducted by selected

individuals within each department . Its is generally
required of all new employees- even those who come to
an organization with the considerable experience .

• Training can be done on an individual basis or it can be

done in groups. Individual training is undoubtedly the most
effective but it is very expensive.
 MAIN TYPES OF EMPLOYEE TRAINING

SIMULATION TRAININGS- Simulates the actual work

place.

 CERTIFICATION TRAINING – Enables individuals to gain

corporate or professional certification be attaining passing
scores on practical or theoretical tests.

 ON – THE – JOB TRAINING- (OJT) Helps maintain

standards by having managers, supervisors, trainers, or
fellow employees coach individuals in the most effective
way to do the required work.
 MAIN TYPES OF EMPLOYEE TRAINING

 OFF- THE- JOB TRAINING – Is done away from the

workplace and is usually used for nontechnical training
such as, effective communications, team building,
motivation, and leadership.

 APPRENTICE TARINING- Is given to people who are

new to particular job. The training is specially designed to
teach participants the correct way to do particular task.
 PERFORMANCE APPRAISAL

• The purpose of a performance appraisal is to compare an

employees actual performance to pre-established
standards as described in a job description
 POSITIVE ATTRIBUTES OF PERFORMANCE APPRAISAL
INCLUDES:

1. Giving feedback to employees

2. Building the appraisal into a personal development plan

3. Establishing a rationale for promotion and wage /salary

increases

4. Helping to establish objectives for training programs

 POSITIVE ATTRIBUTES OF PERFORMANCE APPRAISAL
INCLUDE:

1. Managers often to do a poor job of giving feedback to

employees

2. Managers save up incidents to do dump on employees

and evaluation time

3. Managers are biased in their appraisal

 NEGATIVE ASPECTS OF PERFORMANCE APPRAISAL

4. Managers may be either too hard or too soft on

employees

5. Too many employees are not aware of the performance

criteria that they will be evaluated against .
 EMPLOYEE DEVELOPMENT

Employee development is a natural progression from

appraisal.

A development plan is made by employee and his or her

supervisor.

The plan will outline the development activity and indicate

when the development will take place.

Employee development may take the form of in-house

training or workshop and seminars of specific topics.