Food and Beverage Department in a Hotel

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12 Questions

What is the primary function of the food and beverage department?

Offering food and drink to the hotel's guests

In a 500 room hotel, who leads the food production or kitchen department?

Executive chef

How many food and beverage outlets are mentioned in the hotel described?

19

What is the role of the executive chef in a first class hotel?

Leading the kitchen department

What differentiates the current food and beverage operations from earlier times?

Having more diverse outlets with specialized tasks

Which of the following is NOT mentioned as a potential outlet in the hotel's food and beverage department?

Spa and wellness center

Who is typically in charge of the food service department in a large hotel?

Food and Beverage Director

What is the responsibility of the stewarding department in a hotel?

Cleaning spaces, dishwashing, and expediting

Why do many large hotels have a separate subunit dedicated to room service?

Because room service has special problems associated with it

What kind of business do catering and convention departments in hotels specialize in?

Conducting events like wedding receptions

What type of meetings are held in larger rooms during a convention in a hotel?

General sessions

Which individuals are part of the food service department in a hotel?

Waiters, waitresses, and outlet managers

Study Notes

Food and Beverage Department

  • The primary function of the food and beverage department is to provide food and drink to hotel guests.
  • In a 500-room hotel, the department may have 19 food and beverage outlets, excluding room service.

Organization of the Food and Beverage Department

  • The department consists of several functional subunits, each with specialized tasks.
  • Subunits include food production (kitchen), food service, room service, beverage, catering, and convention departments.

Food Production (Kitchen) Department

  • Headed by the executive chef, a person of great authority in a first-class hotel.
  • Contains culinary specialists responsible for different aspects of food preparation.

Food Service Department

  • Responsible for the service of food in hotel restaurants and outlets.
  • Headed by an assistant food and beverage director.
  • Includes individual restaurant and outlet managers, maître d’s, waiters, waitresses, and bus help.

Room Service

  • Often a separate subunit responsible for room service due to unique challenges.
  • May have its own manager and staff.

Beverage Department

  • Responsible for bars, lounges, service bars, and other alcoholic beverage outlets.
  • Often a separate department due to high profit margins.

Catering and Convention Departments

  • Provide specialized services for conventions, weddings, and other events.
  • Often have separate departments and staff.

Stewarding Department

  • Responsible for cleaning food and beverage areas, dish-and-ware washing, and general expediting.
  • May be a separate subunit within the food and beverage department.

Learn about the primary function of the food and beverage department in a hotel, from providing meals to guests to managing various dining outlets. Explore the complexities of offering food and drink services in a modern hotel setting.

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