Intra-Department relationship

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INTRA-DEPARTMENT RELATIONSHIP No individual department in any hotel can work in isolation. To achieve positive moments of truth in any service provided to the guests, no specific department can be responsible: in fact it should be a collective responsibility of all the departments concerned. Each department is equally important for proper functioning of hotel. The food and beverage service department is one of the major selling points of the hotel. All sections under the umbrella of the F&B department coordinate and cooperate with each other to achieve objectives of the department that are customer, management, and employee focused. The following shows the intra –departmental relationship between sections. 1. Food Production In a food and beverage outlet, the F&B production has the most important role to play. Items prepared/dressed here are the ones that the service personnel sell. To be successful in its operations, it coordinates with the other F&B Sect
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Marine/Sea Catering

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Marine/Sea Catering 

It is referred to marine catering and it is divided into two major parts,
  1. Cruise Line Catering
  2. Cargo Ship Catering

1 Cruise line Catering

Here the catering is done to the passengers travelling in the cruise ships. The modern day luxury cruise liners have a very high. They are equipped with facilities like restaurants, ballroom, discotheques, casino, swimming pool, laundry, etc. on board. The quality of service is exclusive compared to the f&b standard of a five star hotel. The passenger’s meal price is included in the price of the ticket. All the meals during the journey are taken care of by the cruise liners. The highest standard of F&B as well as service is provided here. All the necessary ingredients are picked up from the part of origin including water to cover up the requirement for the entire duration of the cruise and some extra stock for 3-4 days in case of any emergency. All the necessary ingredients are supplied by a contractor called as the Victualizing Agent. In shops there are electric heaters and hot plates which are used for cooking. The utensils are bolted down to the floor so that they do not move while the ship travels.

2 Cargo ship Catering

Here the catering is done to the members of the crew. They are less in number compared to the guests of cruise liners. Here it is more like an industrial catering. Menu is not very elaborate and the service is not so sophisticated as the cruise liners. Normally a cyclic menu is prepared.

Location: India

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