HIERARCHY
AREA OF DEPARTMENT AND KITCHEN
The brigade system was instituted by Escoffier to streamline and simplify work in
hotel kitchens. It served to eliminate the chaos and duplication of effort that
could result when workers did not have clear-cut responsibilities. Under this
system, each position has a station and defined responsibilities, outlined
below. In smaller operations, the classic system is generally abbreviated, and
responsibilities are organized so as to make the best use of workspace and
talents. A shortage of skilled personnel has also made modifications in the
brigade system necessary. The introduction of new equipment has helped to
alleviate some of the problems associated with smaller kitchen staffs.
The chef is
responsible for all kitchen operations, including ordering, supervision of all
stations, and development of menu items. He or she also may be known as the
chef de cuisine or executive chef. The sous chef is second in command, answers
to the chef may be responsible for scheduling, fills in for the chef, and
assists the station chefs (or line cooks) as necessary. Small operations may
not have a sous chef
One of the definitions of a business organization is an
arrangement of people in the job to accomplish the goals of the operation. Similarly,
the organizational structure of the Kitchen staff will reflect the needs of the
operation, the job functions and the various goals. Food Production
organization vary according to the needs of the enterprise’s design.
The classical (continental) organization of a Kitchen
varies widely, bust commonly in such an organization a Chef de Cuisine (Exec.
Chef) is in charge and a Sous Chef (under Chef) supervises the
kitchen and the heads of the various departments or section (Chef de Parties). Under
these Chefs are Assistant Cooks (Demi Chefs), Commis and other workers.
Of the several categories of organization the Kitchen is an example of
a Line Organization. (A Line Organization
is one in which authority and responsibility flow down from the top (Exec.
Chef) through the various positions to the last position of the
operation). There can be no jump of authority or
responsibility. If the top man gives an order it runs down the ranks
until it is delegated to the proper level. Every job even the
lowest, in a line organization has a certain amount of responsibility.
Naturally, as one goes higher in the line organization the
responsibility becomes greater. In a line organization, the top position holds
full responsibility for everything that happens in the organization.
THE BASIS
OF KITCHEN ORGANIZATION
The
purpose of kitchen organization is to assign or allocate tasks, so they can be
done efficiently and properly and so all workers know what their
responsibilities are. The way a kitchen is organized depends on several
factors.
1. The
menu.
The kinds
of dishes to be produced obviously determine the jobs that need to be done. The
menu is, in fact, the basis of the entire operation. Because of its importance,
we devote a whole chapter to a study of the menu ..
2. The
type of establishment.
The major
types of foodservice establishments are as follows:
• Hotels
•
Institutional kitchens
Schools
Hospitals, nursing homes, and other health-care
institutions
Employee lunchrooms
Airline catering
Military foodservice
Correctional
institutions
• Catering
and banquet services
•
Fast-food restaurants
•
Carry-out or take-out food facilities
•
Full-service restaurants
3. The
size of the operation (the number of customers and the volume of food served).
4. The physical facilities,
including the equipment in use.
Depending
on the above factors the classical kitchen brigade can be fabricated as
follows:
|
KITCHEN ORGANIZATIONAL FLOW CHART |
*** Under each section, commi I, II AND III should be included
CHEF DE CUISINE
(HEAD CHEF)
The
Chef de Cuisine in the large
establishment is much more a departmental manager than a working craftsman. He
is selected for his organizing and executive abilities than for his culinary
skill. Though it is obvious that he
should have such skill and a large appreciation of fine cookery. His principal function is to plan, organize
and supervise the work of the kitchen.
He
prepares the menus for the management in accordance with the costing and
catering policies laid down. He has full
responsibility for staff, selection and policy or major responsibility
for staff, selection and dismissal in conjunction with the personnel
department.
He
will also be concerned with the planning and equipment of his kitchen. Thus,
the executive responsibilities for his Kitchen.
Thus, the executive responsibilities of the Chef de Cuisine can be
considered under the principal head of.
·
Food and food
costs (through menu planning & ordering)
·
Kitchen Staff
·
Kitchen plant and
equipment
Under
his control all three activities must be coordinated to produce goods
efficiently and economically. His status
is normally second only to the manager and he will expect complete control of
his department.
In
addition to the crafts skill and technical knowledge acquired as a result of an apprenticeship, technical training and experience, the Chefs de Cuisine must
additionally acquire managerial qualities and administrative knowledge
particularly in regard to the organization of work, control of staff, the efficient use of
machinery, costing and food control. He
must be aware of modern development in manufacturing and processing food for
his kitchen. Present trends indicate that the Chef must increasingly concern
himself not only with cookery but with the quality of the food and art of
food presentation. In the widest
sense. This calls for a degree of the merchandising
skill and on occasion showmanship. Hygiene is of top importance in
the kitchen and there is hardly a better beginning than with the Chef’s own
person.
A
Chef de Cuisine must have knowledge of French, Current Affairs, commodities and
tools of his trade.
SOUS CHEF
Sous
Chef or under chef is the principal assistant of the Chef de Cuisine. In large establishments, the Sous Chef will
have no sectional or partial responsibility but will aid the chef in his
general administration and in particular in supervising the work of preparing
food and in overseeing its service at the (Pick up counter). Where a considerable kitchen operation is
involved there may be more that one Sous Chef.
The
Sous Chef acts as a Chef de Cuisine in the absence of the Chef. When the Chef de Cuisine is engaged at work
within his office, i.e. occupied in Menu Planning, checking records figures or
in similar administrative routines, the Sous Chef directly supervises the practical
kitchen activities.
Sous
chef directly supervises the food pick-up during meal service times and can
make Adhoc staff changes during the working day to relieve pressure.
In
large establishments it is possible for there to be as many as four to six Sous
Chefs, particularly it is so when separate kitchens are set up for say Grill
room, Restaurant, Banquet Service, specialist cuisines etc.
DUTIES AND RESPONSIBILITIES OF
EXECUTIVE SOUS CHEF
·
Supervises
kitchen shift operations and ensures compliance with all Food & Beverage
policies, standards and procedures.
·
Assists
Executive Chef with all kitchen operations.
·
Performs
all duties of kitchen managers and associates as necessary.
·
Recognizes
superior quality products, presentations and flavour.
·
Maintains
purchasing, receiving and food storage standards.
·
Ensures
compliance with food handling and sanitation standards.
·
Calculates
accurate theoretical and weighted food costs.
·
Estimates
daily production needs on a weekly basis and communicates production needs to
kitchen personnel daily.
·
Coordinates
banquet production with Banquet Chef.
·
Supports
procedures for food & beverage portion and waste controls.
·
Assists
in maintaining associate cafeteria operation and food quality standards.
·
Follows
proper handling and right temperature of all food products.
·
Knows
and implements Taj Palace Hotel Hygiene Standards.
·
Helps
the Executive Chef Research and test new food products in conjunction with
company initiatives.
·
Assists
the Executive Chef with maintaining all standard recipes.
·
Participates
in training the Restaurant and Catering staff on menu items including
ingredients, preparation methods and unique tastes.
·
Operates
and maintains all department equipment and reports malfunctions.
·
Assists
with an effective kitchen equipment repair and maintenance program.
·
Orders
associate uniforms according to budget and ensures uniforms are properly
inventoried and maintained.
·
Purchases
appropriate supplies and manage inventories according to budget
·
Reviews
staffing levels to ensure that guest service, operational needs and financial
objectives are met.
·
Interacts
with guests/customers, community, Company representatives, vendors and local
education systems as needed.
·
Trains
associates in safety procedures and supervises their ability to follow the loss
prevention policies to prevent accidents and control costs.
Effectively investigates
reports and follows-up on associate accidents
CHEF DE PARTIE
Partie is a French word meaning "part (of a whole) or a section." A Partie system is one in which an operation's space equipment and jobs are divided up into sections. The Partie system for chefs evolved in
the Escoffier era from an analysis of the tasks needed for production and then
a grouping of those tasks so as to maximize production speed and efficiency.
The original system lasted up to the 1930s and was designed primarily for large
restaurants, especially those in major hotels providing extensive a la carte
and table d'hôte menus in the classic French tradition. As the task of the
professional kitchen came to involve serving more customers in more and
different ways, it organization inevitably became more complex. Highly
elaborate dishes required highly specialized experts rather than general chefs
who must handle all types of cookery at once.
Chef de partie is a working cook in charge of a clearly defined section of activities within the
kitchen. The Chef de Partie particularly
of the sauce and Grade Manager may have the status and duties of a Sous Chef in
addition to sectional responsibilities.
All
the Chef de Parties may be regarded as supervisors or foremen of their sections
as well as skilled craftsmen.
JOB DESCRIPTION OF DEMI CHEF DE PARTI
Ø Cooking and presentation as per the standardized
recipes
Ø Allocation of work
Ø Checking mis-en-place on quality and quantity
Ø Control wastage
Ø Maintain quality
Ø Innovate new dishes
Ø Maintain discipline and grooming of staff
Ø To Maintain Hygiene and sanitation
Ø Portion control
Ø Storage of food and provisions
Ø Raw material quality check
Ø Allot duties to commis
Ø Control overproduction and wastage.
Ø Assist in implementing TBEM processes
Ø Adhering to HACCP
Ø Enabling and adherence of the principles and work
practices detailed under HACCP System in the department viz., Food Safety, Hygiene
and Cleanliness, Health, Storage etc as applicable to the area of your work
place.
INTERDEPARTMENTAL CO-ORDINATION:
To
coordinate and cooperate mainly with F&B Service, Room Service purchase and
stores department. Coordinate with all Department Heads.
CHEF GARDE
MANGER
The
Chef Grade Manager is in charge of the larder.
The larder is not only a place where food is steamed but also a place
where the raw materials of cookery are prepared and dressed.
In
larger establishments larder work may be broken into sections and in one or two
instances, it is possible that the sub-sections may have the independence of the
Chef Garde Manger, i.e. Boucher might by directly controlled by the Chef De
Cuisine or Sous Chef.
This
is rarely true in smaller establishments, the sub-sections within the Grade
Manger will both indicate the wide range of this Chef de Parties duties and
explain why he enjoys a status in the Kitchen brigade comparable to that of the
Chef Saucier.
The
Chef Grade Manger is normally accommodated adjoining the main kitchen but will
have its own cooking facilities.
According to the size of the establishment, its sub-section too will be
separate to a greater or smaller extent.
This also incorporates Hors d’oeuvres section and a salad room,
sometimes a fruit room were such items as melons, grapefruit, fruit salad etc.
are prepared. There is a great deal of
work organization and careful distribution of work to be carried out. Chef Grade Manger caters to such dishes as
those commonly found on a cold table and comprises not only of cold dishes
and salads. Sandwiches are his
responsibility with the exception of the sale of the hot or toasted sandwiches such
as club sandwiches (Chef Rotisseur).
Mayonnaise, vinaigrette sauce, and other dressings and sauces for cold
food is made by Chef Grade Manger.
Various sections looked after by Chef Grade Manger are as follows:
JOB DESCRIPTION OF CHEF GARDE MANGER
·
Performs
all duties of Culinary and related kitchen area associates to train new associates
and step in and assist during high demand times.
·
Supervises
daily shift operations and oversees production and preparation of culinary
items.
·
Opens
and closes kitchen shifts and ensures completion of assigned duties.
·
Maintains
food handling and sanitation standards.
·
Works
with Restaurant and Banquet departments to coordinate service and timing of
events and meals.
·
Assists
with developing menus and promotions.
·
Operates
all department equipment as necessary and reports malfunctions.
·
Purchases
appropriate supplies and manages food and supply inventories according to
budget.
·
Supervises
staffing levels to ensure that guest service, operational needs and financial
objectives are met.
·
Understands
and implements Marriott's 30 Point Safety Standards.
·
Develops
railroad-cleaning schedules for associates; ensures associates follow the cleaning
schedules and keep their work areas clean and sanitary.
·
Ensures
all associates have proper supplies, equipment and uniforms.
·
Communicates
areas in need of attention to staff and follows up to ensure follow-through.
·
Helps
train associates in safety procedures and supervises their ability to execute
departmental and hotel emergency procedures.
·
Participates
as needed in the investigation of associate accidents.
·
Understands
and complies with loss prevention policies and procedures.
Other
·
Performs
other duties as assigned to meet business needs.
·
BOUCHERIE
(Butcher Shop):
Boucherie
in hotel differs in many important regards from that of retail trade. It includes the dissecting of quarters of
beef and carcasses of lamb etc. It will
also include the dressing of meat either for joints such as contre filet or
small cuts like noisette, corselettes or tournedos etc.
·
CHACUTIER (Pork Butcher and Sauage maker):
Charcutier
involves Pork butcher, the preparation of Pork products and sausage, etc. He is also responsible for the rendering
and clarifying of dripping. Again,
the extent to which the Charcutier work is separated from the staff of the
Grade Manger depends on the volume of work.
·
VOLAILLEUR (Poulterer):
Where
there is an extremely large establishment, the Poulterer who is responsible for
the plucking cleaning and dressing not only of the poultry but game birds,
hares and rabbits may be separated from the fishmonger and the larder proper.
·
POISSONER (Fishmonger):
The
hotel fishmonger prepares fish not in the style of the tradesman, in retail
trade for he must have the raw materials ready for the immediate attention of
the appropriate Chef, either for the Chef Piossoner or in some instances for
cold dishes for Chef Grade Manger.
A
wide range of products of sea, river and lake will normally come to him for
treatment which includes skinning, filleting and portioning. Fish, such as eel, oysters, lobsters and
ernbs will demand his attention as well as the ordinary range of river, sea and
shellfish.
·
HORD D’OEUVRIER (Hors d’ ocuvre cook) :
Where
work justifies it, the preparation of Hors d’ oeuvre of all kinds is organized
separately. The dishes for this section
can be great and involve the regular preparation of commodities e.g.
preparation of dressings, varieties of vegetable salads (Potato, Russian),
varieties of meat and fish dishes found on the Hors d’ oeuvries is often
entrusted not only to a Chef Horss d’ oeuvrier and assistant of Chef Grade
Manger but to semi-skilled hands, often women workers trained only in
assembling prepared material and in decorating dishes.
·
SLADIER (Salad Maker):
The
person responsible for the preparatory work and assembling of salads usually
works in the Grade Manger.
CHEF DE NUIT
Night duty cook is a chef
whose main duties are to take over when the main kitchen staff leave. A separate
Chef de Nuit may be retained in the Grade Manger but normally one person
suffices. Night duty cook does not necessarily remain on duty throughout the
night but only until such time, the late meals have ceased.
The
duties of Chef de Nuit are sometimes carried out by a Sous Chef. The Sous Chef doing this is present for the
service of dinner but not lunch and is responsible for all the work when the
normal brigade has gone off duty. This
system is used in 75% of places where late service is given. Sous Chef must make sure that he has all the
necessary facilities and that the correct mis-en-place is left by Chef de Partie
before they go off duty.
CHEF POTAGER (Soup Cook)
The
Chef’s importance within the kitchen is also supported by the fact that the
repertory of soups including consomme, cremes and veloute, purees, broth’s
bisques and many speciality and nation favouring essences and garnished in
hundreds of ways, besides all basic stocks are prepared by him.
Chef
portager can be supplied by other parties with some of the garnishes
required. For example, he receives
material not only from the Grade Manger but for consommé celestine, receives
pancakes from the Chef Entremetier. He
receives stocks from the Chef poissonier for fish and other ordinary tools,
particularly producing vegetables of a wide variety of shapes and sizes. Like all cooks, a cultivated palate is an
important requirement for adjustment.
CHEF SAUCIER (Sauce Cook)
He
prepares all fundamental sauces i.e. Bechamel, tomato sauce, veloute. He prepares all light and heavy entrees for
example volauvent (light entrée). Heavy
entrée (Steaks) i.e. meat, poultry and game dishes which are not roasted or
grilled.
It
is difficult to differentiate between the duties of Chef Saucier and that of
Chef Rotisseur. The Saucier prepares the
peolage stews braised, boiled and sauteed dishes which approximates a roasting
process.
He
is considered to be the senior Chef de Partie and normally takes over the
responsibility of the Sous Chef when absent.
He requires knowledge because his work covers an extensive variety of
dishes and specialty sauces.
CHEF COMMUNAR (Staff/Cafeteria Cook)
The staff cook provides the
meals for the employees who use the staff room for the wage-earning staff and
includes uniformed and maintenance staff, chambermaids, waiters, lower grade
clerical staff, etc. Catering to this
nature should be influenced by nutritional factors.
CHEF ENTREMTIER (Vegetable
Cook)
The
Entremet course is, on the modern menu, the sweet, which is the responsibility
to the Chef Patissier and not the Chef Entremetier. Traditionally, an important Entremet course
on the traditional menu in France was however the entremet de legumes when
skillfully prepared and cooked vegetables were presented on a dish apart. An entremet was originally something sent to
the table between the courses and this practice still sarvives in France as far
as vegetables are concerned.
The Entremetier therefore
is concerned mainly with the following things:
·
All vegetables
dishes
·
All patato dishes
other than deep-fried
·
All egg dishes
·
All farinaceous
dishes
N.B.: In some circumstances, it is not
possible to employ a Chef Potager, therefore, Chef Entremetier prepares all
soups.
BREAKFAST COOK
The cooking and service of
breakfast are commonly entrusted to a speciality cook whose range is limited o
the needs of breakfast. He does not rank
as a full Chef de Partie but needs to be of good skill. He works alone with a Commis and
parters. After the breakfast preparation, he attaches himself to the roast section.
Here he prepares mis-en-place and continues cooking roasts and grill for
late service lunch when the Chef de Partie and staff go off.
The mis-en-place for
breakfast including the boning and slicing of bacon and preparation for the
various types of fish eaten at breakfast time carried out in advance by a
subordinate of Grade Manger and semi-skilled assistants in the patisserie. The breakfast cooks and helpers are left with
the simple tasks of assembling and cooking breakfast dishes.
Toasts and beverages are the
responsibility of the Still Room.
CHEF ROTISSEUR
This is a very responsible
section, Finest roast cooks are English as roasting has always been renowned in
England as a specialization. Roasts are
very popular. This partie is responsible
for deep – frying of foods of all kinds, including fried potatoes and the
Rotisseur may have an assistant le friturier (Frying cook) for the task.
Chef Rotisseur is
responsible for savouries such as Welsh Rarebit and for Hot Sandwiches (Club
Sandwich types). This corner is also
occupied with the preparation of stock for gravies which accompany the roasts
and other dishes.
Foods to be roasted cover a
wide range of poultry, game and meat include the baking or pies, the joints
poultry and game to be cooked by the Rotisseur are given the basic preparatory
treatment (plucking, preparation etc.) for the oven in the larder by the
butcher or poulterer. Sometimes commis
from the roast corner may help the larder for clearing the trussing of the poultry
of dissection trimming and trying of joints of butcher’s meat. The roast corner is located in the main stove
section and all the necessary cooking apparatus for roasting, for deep frying
for the finishing of savouries under the salamander are grouped together and make
this section of the hottest. Some dishes are identical basically, but different
methods of handling are employed therefore they are sometimes done by Rotisseur
and sometimes by the saucier.
In
short, the duties of roast cook are:
·
Responsible for roasting
poultry and game feathered and furred.
·
Responsible for
all deep-fried dishes, Pommes frites, pont- neuf, etc.
·
Responsible for
all deep-fried fish dishes.
·
Mis-en-place e.f. if separate grilled pommes pailles mut be
prepared by Rotisseur. These are used as
a garnish on certain grills.
·
Savouries e.g. Oyster rolled in bacon grilled on skewer, Welsh
rarebit.
Certain
types of savouries, scotch woodcock, scrambled eggs, are prepared by
entremetier but it is completed and served at the last minute by the Rotisseur.
TRANCHEUR (Craver)
Chef
Trancheur or carver may be under the control of the Rotisseur. Trancheur is killed only in carving not in
cooking. He may operate only behind the
scenes at the hotel service counter or may alternatively stationed in the
dining room and patrol the restaurant with a heated voiture (trolley).
(CHEF GRILLARDIN Grill Cook/CHEF
SAVOURIER (Savoury Cook)
The
work of the grill cook is simply undertaken by a subordinate of the Chef
Rotisseur.
Where
a separate grillardin is set he might deal with the savouries & combine the
functions of grillardin with that of Savourier (Savoury Cook).
The
grill cook is a semi-skilled speciality cook, his duties relative to those of
other chefs are narrow but deal with grilling, using charcoal or more modern
grills using electricity or gas.
Experience and judgement is required for this job.
CHEF POISSONIER (Fish Cook)
The
Chef Poissonier is responsible for the cooking, garnishing and sauce making for
the fish courses with the exception of deep fried fish, the grilled of fish
possible by done by the grill cook.
Cleaning
including scaling, skinning, fileting portioning and bread crumbing are the
responsibility of the Chefs Grade Manger.
The subordinate engaged in egg and crumbing is called in French the
Panadier.
This
chef is responsible for the cooking, garnishing, sauce maiking and the dishing
of fish. Fish featuring fresh water
fish, sea water fish, shell like crab, crayfish, shrimps, lobster and mussels.
Oysters
are ordinarily served either direct from fishmonger or a convenient cool
place. If they are cooked, they are
dished out direct from Chef Poissonier.
Methods
of cooking fish include poaching, a’la menuiere, en poele and elaborate
dressings are done by Chef Poissonier.
Veloute
de poisson is a fundamental sauce produced only by Poissonier made froma roux
and a fond de poisson. Poissonier is responsible for making stock and then
veloute, the fish bones are supplied by the Grade Manger.
He
stores the sauces properly which are made in advance as precautions against
food poisonisng. The Reportoire of fish
dishes and their accompanying sauces requires great experience training and
judgement from this Chef de Partie.
CHEF DE BANQUETS (Banquet Chef)
In
large establishments completely separate arrangements may be provided if not
for the complete cooking of banquet and function meals at least for their
assembling and service. The Chef has given responsibility for special service of banquet may be known as Chef de Banquets.
CHEF PATISSIER
The
Chef Patissier has a different status but certainly not less than the Chef
Saucier and the Chef Garde Manger. The
work of this department is normally separated from the main kitchen and is self
contained in the matter of cold stage, machinery and equipment for making ices
and with its own baking and cooking facilities.
Chef
Patissier is responsible for all hot and cold sweets, lunches, dinners and
functions and for pastries served at tea time or other occasions. He is also responsible for the making of
pastes like short and puff pastry, frying batters, making noodles and Italian
pasta for supply to other corners of the Kitchen.
Sorbets
and water ice-like items are made in the pastry section. The service of ices and these sweets which
are based upon ice cream are prepared and assembled in Patisserie. They include the sweet ‘omelette au surprise’
and ‘souffle surprise’, ‘peach melba’, ‘Poire Helene’, dipped fruits, etc.
The art of pastry includes work like coloured
sugars to make flower baskets and similar decorative centrepieces, work with
fondant and icing sugar, gum pastes, fashioning of praline into boxes and
decorative objects containing chocolates.
The
work of the Patissier has always been highlighted by the beauty of the cold
sweets, ices and their accompaniments.
Chef Patissier requires great skill, imagination and experience. In bag establishments semi, skilled
assistants will prepare fresh fruit salads for service not only at lunch and
dinner but also at breakfast. The Chef
Patissier is therefore like the Grade Manger, something like a Chef de Cuisine
of a speciality kitchen and in addition to his own skills must coordinate and
organize the work of a number of subordinates.
·
BOULANGERS
(Baker):- He is baker working under Chef Patissier. He is responsible for all baked items bread
rolls, bread, breakfast rolls like a croissant, brioches etc.
·
GLACIER: (He
would be responsible for making various kinds of ices such as bombes, biscuits,
glace and many varieties of ice cream.
HE is one of the assistants of Chef Patissier.
COMMIS
Dependent
on the Partie concerned the sectional Chef will be assisted by one or more
trained cooks who have not yet reached full chef status. These assistants or commis should have
completed their apprenticeship or training but will still be getting experience
before taking full Partie responsibility.
The first commis as the senior of the assistants is called, should can
take charge, when the Chef de Partie is off, and as second in command takes a
considerable responsibility under his chef.
COORDINATION WITH OTHER DEPARTMENTS
The primary function of the food and beverage department is to provide
food and drink to a hotel’s guests. In earlier times, when an inn had a single
dining room that could hold a limited number of guests, this was a fairly
simple task. Today, however, providing food and drink is much more complicated.
A large hotel might well have a coffee shop, a gourmet restaurant, a poolside
snack bar, room service, two banquet halls, and ten function rooms where food
and beverages are served. It might also have a lounge, a nightclub, and a lobby
bar. On a busy day (or night), it’s quite likely that functions will be booked
in many outlets at the same time. In addition, some outlets may have multiple
events scheduled for a single day. As you can see, there is great diversity in
the types of activities performed by a food and beverage department, requiring
a significant variety of skills on the part of its workers. The primary
function of the food and beverage department is to provide food and drink to a
hotel’s guests. In earlier times, when an inn had a single dining room that
could hold a limited number of guests, this was a simple task. Today, however,
providing food and drink is much more complicated. A large hotel might well
have a coffee shop, a gourmet restaurant, a poolside snack bar, room service,
two banquet halls, and ten function rooms where food and beverages are served.
It might also have a lounge, a nightclub, and a lobby bar. On a busy day (or
night), it’s quite likely that functions will be booked in many outlets at the
same time. In addition, some outlets may have multiple events scheduled for a
single day. As you can see, there is great diversity in the types of activities
performed by a food and beverage department, requiring a significant variety of
skills on the part of its workers.
Because of the diversity of services provided, the food and beverage
department is typically split into subunits. The executive chef, a person of
considerable importance and authority in any full-service hotel, runs the food
production, or kitchen, department. A variety of culinary specialists who are
responsible for different aspects of food preparation report to the executive
chef.
The actual serving of food in a large hotel’s restaurants is usually
the responsibility of a separate department, headed by the assistant food and
beverage director. The food service department is composed of the individual
restaurant and outlet managers, maitre d’s, waiters, waitresses.
Because of their special duties and concerns, many large hotels have a
separate subunit that is responsible only for room service. Because of the high
value and profit margins associated with the sale of alcoholic beverages, some
hotels have a separate department that assumes responsibility for all outlets
where alcoholic beverages are sold. The person responsible for this department
is the beverage manager.
Most full-service hotels also do a considerable convention and
catering business. The typical convention uses small function rooms for
meetings and larger rooms for general sessions, trade shows, exhibits, and
banquets. As a hotel or lodging business increases the use of its facilities
for conventions and meetings, it may form a separate convention services
department. The convention services department and its personnel are introduced
to the client, a meeting planner, or an association executive by the marketing
and sales department. The convention services department then handles all the
client’s meeting and catering requirements. Individually catered events include
parties, wedding receptions, business meetings, and other functions held by
groups. To provide for the unique needs of these types of customers, hotels
often organize separate catering and convention departments.
Depending on the size of the hotel, the job of cleaning the food and
beverage outlets themselves as well as of washing pots and pans, dishes,
glasses, and utensils are often delegated to a subunit known as the stewarding
department.
It is only through continuous cooperation and coordination that a
hotel’s food service function can be carried out effectively. A guest who is
dining in a hotel restaurant requires the joint efforts of the kitchen, food
service, beverage, and stewarding departments. A convention banquet cannot be
held without the efforts of the convention and catering department along with
the food production, beverage, and stewarding departments. The sequence of
events and cooperation required among the food and beverage staff is even more
important than in the rooms department, thus increasing the importance of
communication between managers and employees alike. Another challenge faced by
management is the diversity of the employees in the food and beverage
department; the dishwasher in the stewarding department is at a dramatically
different level than the sous chef in the kitchen.
Coordination is not as important an issue in the marketing and
sales department, which is generally much smaller than the food and
beverage department. The primary responsibility of the sales managers who make
up the marketing and sales department is sales or the selling of the hotel
facilities and services to individuals and groups. Sales managers sell rooms,
food, and beverages to potential clients through advertising, attendance at
association and conference meetings, and direct contacts.
In many hotels, the accounting department combines staff
functions and line functions, or those functions directly responsible for
servicing guests. Another dimension of the accounting department’s
responsibilities deals with various aspects of hotel operations, cost
accounting, and
cost control throughout the hotel. The two areas of central concern to
the accounting department are rooms and food and beverage. The accounting
department’s front office cashier is responsible for tracking all charges to
guest accounts.
The food and beverage department may be responsible for food
preparation and service, but the accounting department is responsible for
collecting revenues. The food and beverage controller and the food and beverage
cashiers keep track of both the revenues and expenses of the food and beverage
department. The food and beverage controller’s job are to verify the accuracy
and reasonableness of all food and beverage revenues.
Really useful for students. Kindly check the first page. Words going off the screen of the phone
ReplyDeleteThanks for suggestion. Now it was ok.
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