BH-111 PPT - Unit 2

DEPARTMENTAL ORGANISATION &
STAFFING
Food and Beverage Service
Organisation of F&B department of hotel
“What is F&B service in hotel industry”
Food and Beverage Department (F&B) is

responsible for maintaining high quality of food
and service, food costing, managing restaurants, bars,
etc. ... All Day Dining Restaurants: They are usually
called as Coffee Shop or Cafe in Hotels.
What is food and beverage organization
Food and Beverage Services - Organization.
Advertisements. The food and
beverage service is part of the service-oriented
hospitality sector. It can be a part of a large
hotel or tourism business and it can also be run
as an independent business.
How many types of service are there in hotel
industry?
1. Table Service
2. English Service
3. French Service
4. Silver Service
5. American Service/Pre plated
6. Russian Service
7. Buffet Service
8. Room Service
9. Guèridon Service
1. Table Service / What is a Table service?
 Table service is considered as a border category of service style which consists

of English Service, American Service, Pre plated Service Etc.
 In this type of f&B service, the guest is seated at the table with laid cover and
orders from the menu.
 The guest has to be greeted with an eye contact and a warm welcome.
 The server or waiter should normally address the guest by sir or madam.
 If the server knows the guest name then they should address the guest by their
Surname and title.
 Assist the guest in seating as per the number of persons or any special requests.
 While seating the guests the least desirable areas like the tables near to side
stations, kitchen, dishwashing area etc. to be only offered is all other tables are
full.
 The menu to be presented after opening to the women first, then the host and
clockwise for other guests.
 Special attention to be given to kids.
 When serving the guest orders the server or waiter should have a good
understanding of who ordered what dishes.
2. English Service / What is a English
Service / Family Style F&B Service?
English service requires the food to be placed on large platters or in large
bowls.
These food portions are then delivered to the guest's table by waiters/servers.
Once the host checks and approves the food the same is placed on the table.
The guests then pass the food around the table and serve themselves.
In some cases, the host may also ask the waiter to serve the food.
This is a common type of F&B service style as the ease of service and waiters
shouldn’t be highly skilled.
The Family style F&B service is easy to implement.
The servers or waiters shouldn't be that much skilled.
This type of service also requires little dining area or space. There is a higher
or rapid table turnover rate with this type of service.
One of the major disadvantages of the family style service is the difficulty to
control the portion sizes.
This is because the last guest who gets served may not get enough item if
3. French Service / What is a French service?
 French Service is a very detailed and highly skilled type of

service.
 It is very elaborate and expensive type of service.
 The chefs demonstrate culinary skill, by preparing meals in
front of the guests.
 Normally all fine dining restaurants follow this type of
service.
 VIP’s and VVIP’s are also given this kind of service style.
 Plated entrees are served from the right, all other courses
from the left.
 Beverages are served from the right.
 French Service style is very expensive because it involves
professional waiters to the server properly and slowly.
 The ambience and decor of the restaurant are always in high
luxury.
 All diners are given the individual attention and they enjoy.
4. Silver Service / What is a Silver service?
 The service style is similar to the French Service and Guèridon Service.
 The difference is an elaborate sterling silverware is used for the food
and beverage service.
 Due to the fact that silver cutlery and crockery are expensive, EPNS
(Electroplated Nickel Silver) service ware is used most commonly in
hotels and restaurants.
 Only fine dining or speciality restaurants use silverware due to the high
investment and maintenance cost.
 In this kind of service, the food and beverages are served in silver
cutlery and cookery.
 The table is normally set with sterling silverware.
 All food is portioned into silverware from the kitchen itself.
 The silver platters are kept is the table side station normally with hotel
plates.
 During serving the waiter present the food to the host for approval and
serves to the guests.
 A service spoon and fork is used for serving.
5. American Service / What is an American / Pre-plated service?
 One of the most common and widely

accepted kinds of food and beverage service.
 The servers take guests orders in the dining
area.
 The order is sent to kitchen staff via KOT
(Kitchen Order Ticket).

 Food is prepared and pre-plated in the
kitchen itself by the chef.

 The server or bus person bring the food to
the restaurant and placed on side stands.

 Pre-plated food is then served to the guests
by the server.
6. Russian Service / What is a Russian service?
 Similar to the French Service but faster and less

expensive.
 Display and presentation are the major part of this
service.
 Whole joints, poultry, game, fish etc are elaborately
garnished and dressed.

 After presenting to the guest the server or waiter
portions or carve them and serve to the guests.

 Normally only one server is required per table.
 No extra space is required for the equipment like the
French F&B service type.

 Ideally suited for banquet service with the fixed menu.
7. Buffet Service / What is a Buffet Service?
 Buffet service displays food in a chafing dish on counters

or tables.
 Guests or customers help themselves to pick up as many
and as many items, they would like to eat.

 Plate and cutlery (fork and spoon) is kept at the starting of
the buffet counter.

 There are servers behind the counter who helps the guests
with serving the food from the chafing dish to the plate.
 Buffet can be a simple food spread to very elaborate food,
beverage, starters, dessert, salad presentation.

 The staff should consistently keep the buffet containers full.
 In some kind of buffet setup like sit-down buffet serves to
serve the food to the guest sitting the table.

8. Room Service - What is a Room Service / In Room Dining Service?
 This type of f&b service as per the name suggest is

provided in the guest room.
 The room service menu should match with the guest
needs, expectations and hotels operations.

 Guest make food and beverage order from the room
telephone, interactive television or hotels mobile app.

 Maximum of the room service orders in a hotel is for
breakfast.
 For small orders the room service tray is properly laid out
is used for serving the guest.

 For large orders, a room service trolley is used for
serving.
Principal Staff and French terms related to them :
Departmental Organisation and Staffing
American English French
Restaurant Manager Restaurant Manager Directeur Du
Restaurant
Senior Captain Restaurant Supervisor Maitre de Hotel
Captain Head Waiter Chef de Rang
Steward Waiter Commis de Rang
Busboy Assistant Waiter Commis de Barasseur
Carver Carver Trancheur
Wine Waiter Wine Butler Sommelier
French Classical Menu
Duties & Responsibilities of F&B Staff
Restaurant Manager
Reports To:
• Food and Beverage Manager
• General Manager
Job Summary: To recommend and meet

budgets and goals by leading a service “I”
with personalized guest attention.
Duties and Responsibilities -
• Recommend and monitor a budget and plan for the year.
• Lead, train and motivate a service team.
• Conduct daily briefings ensuring two-way communication,
training and policy information
• Check mise-en-scène and mise-en-place done by the team.
• Control expenses of the restaurant.
• Develop innovative ways to create sales of the restaurant by
up-selling menu items, food promotion merchandising, etc.
• Meet and greet guests and develop a personal guest
database to ensure continued patronage.
• Schedule staff rotations and duties and organize extra hands
when required.
• Ensure the safety and hygiene of the restaurant.

BH-111 PPT - Unit 2

Uploaded by

Copyright:

Available Formats

BH-111 PPT - Unit 2

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

BH-111 PPT - Unit 2

Uploaded by

Copyright:

Available Formats

DEPARTMENTAL ORGANISATION &

“What is F&B service in hotel industry”

Food and Beverage Department (F&B) is

 Table service is considered as a border category of service style which consists

 French Service is a very detailed and highly skilled type of

 One of the most common and widely

(Kitchen Order Ticket).

kitchen itself by the chef.

the restaurant and placed on side stands.

 Similar to the French Service but faster and less

garnished and dressed.

portions or carve them and serve to the guests.

French F&B service type.

 Buffet service displays food in a chafing dish on counters

and as many items, they would like to eat.

the buffet counter.

beverage, starters, dessert, salad presentation.

serve the food to the guest sitting the table.

 This type of f&b service as per the name suggest is

needs, expectations and hotels operations.

telephone, interactive television or hotels mobile app.

is used for serving the guest.

Job Summary: To recommend and meet

You might also like