Interdepartmental relationship _coordination
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The document outlines the objectives and importance of inter-departmental relationships and coordination, particularly between the food & beverage department and others in a hotel setting. It specifies the roles and interactions with various departments such as kitchen, housekeeping, front office, engineering, and human resources, emphasizing efficient collaboration for smooth operations. The review highlights that the functioning of each department relies on others, necessitating optimal resource utilization and effective communication.
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Interdepartmental relationship _coordination
- 2. SESSION OBJECTIVES After the end of the session one should be able to understand the inter-departmental relation & the co-ordination between FOOD & BEVERAGE and other departments.
- 3. CONTENTS Interdepartmental relation & Coordination Relation with Kitchen Relation with House Keeping Relation with Front Office Relation with Engineering Relation with Human Resource Relation with other Departments
- 4. DEFINITION The relation between Food & Beverage and other departments & to work together in an efficient, coherent & organised way with other departments for the smooth functioning of the hotel.
- 5. RELATION WITH KITCHEN Food Orders KOT tracking Standing orders & Special requests Menu Compiling & Menu training Liaison Guest interaction & cooking class Kitchen show round for the guest Guest’s request for recipe
- 6. RELATION WITH H.K. Provides linen & uniform Linen disposal & Exchange Liaison Guest’s request & miscellaneous works
- 7. RELATION WITH F. O. Provides guest personal information's (e.g. guest being intolerance against gluten) Bill settlements Table reservation for restaurants Early Morning Tea service Wake-up call VIP arrival report/or arrival report Welcoming of guest during check-in time Liaison Guest’s request & miscellaneous works
- 8. RELATION WITH ENGINEERING Changing of fused bulbs Maintenance jobs should be given in written to the engineering and a proper follow up should be done Liaison Guest’s request & Miscellaneous work
- 9. RELATION WITH H. R. Staff should report in time & Attendance Maintaining leaves record Employee personal file. Grooming & Discipline Liaison Staff counseling Recruitment Grievances handling
- 10. RELATION WITH OTHERS Smooth operation Optimum utilisation of resources Liaison Salary & Wages Store requisition & Purchases Control Moral & legal obligations.
- 11. REVIEW Each department in a hotel is depended on others for the smooth operation & optimum utilisation of resources.
- 12. BIBLIOGRAPHY Food & Beverage Service (Manoj Kumar Yadav pg 151-160) Google www.scribd.com/doc/.../Manual-for-Food-Beverage-Service