Intra-Department relationship

-
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
Post a Comment

Station Waiter

-

STATION WAITER

Station Waiter is known as the Captain.

  1. He is responsible for the actual service of food and beverage.
  2. He is responsible to maintain his own station and side-boards.
  3. He is responsible to settle the bill before the guest departs.
  4. He is responsible for the clearance of his tables and side-boards.
  5. He is responsible to receive and give a proper hand-over from the preceding to the following shift respectively.
  6. He is supposed to carry-out the additional responsibilities which are allotted to him by the senior captain.
  7. The steward is supposed to carry out the maintenance of stock of cutlery, linen, crockery at all times in a shift.
  8. The steward is supposed to suggest a food and beverage dish to a guest and/or when required.
Location: India

Comments

Post a Comment

Popular posts from this blog

Intra-Department relationship

-
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
Read more

Welfare Catering

-
WELFARE CATERING This category of catering is done not for the objective of making money but as a welfare measure for the target group. One of the major factors in such kind of catering is the consideration of the cost. Since this kind of catering is done as a welfare measure and no profit is expected, so cost becomes a very important factor. Non-commercial operation include catering services in institution such as prison, schools, hospitals, and industries, colleges, universities and old age homes . Among the different branches of welfare catering , the following are the most important ones: Industrial Catering Institutional Catering Service Catering 1 Industrial Catering This branch of welfare catering is carried out in the industrial units or manufacturing units. In the manufacturing industries food is cooked for three levels of employees. They are the shop floor level workers, the supervisors and the managers or executives. While the menu is planned for the s
Read more