Restaurant Department Coordination

Restaurant Department Relations

• Effective hotel restaurant operations rely on coordination between departments
• This ensures efficient service, maximizing guest satisfaction

Reception / Front Office

• Provides the restaurant with house count and guest information
• Ensures credit facilities are available for guests
• Updates the restaurant on VIP guests' preferences

Housekeeping

• Maintains cleanliness in restaurant and bar areas via polishing floors and vacuuming carpets
• Supplies table linen, napkins, and staff uniforms
• Ensures fresh floral arrangements in the dining areas

Maintenance

• Handles electrical, carpentry, and plumbing
• Installs special decorations for events
• Maintenance teams adjust lighting and sound for buffet nights

Kitchen

• Prepares food and manages cost control
• Minimizes wastage
• Chefs update restaurant staff on daily specials and unavailable dishes

Finance / Accounts

• Oversees billing, food and beverage sales, and cost control
• Prevents financial losses due to mismanagement
• Accounts teams monitor revenue from banquets and à la carte dining

Human Resources & Training

• Recruits and trains F&B staff
• Manages staff promotions and grievances
• HR teams conduct customer service workshops for restaurant staff

Stewarding / Chief Steward

• Manages distribution of plates, glasses, and cutlery
• Ensures equipment is stored hygienically
• Stewarding teams ensure eco-friendly cleaning practices

Organizational Structure of a Restaurant Brigade

• Ensues efficient service via following a hierarchy
• Staff numbers depend on restaurant size and how exclusive it is

Restaurant Manager

• Oversees restaurant operations
• Ensures quality service, cost control, and coordination with other departments
• Restaurant managers ensure seamless buffet and fine dining experiences

Head Waiter (Maitre d'hotel)

• Assists managers and oversees dining room operations
• Prepares duty rosters for staff
• Head waiters ensure VIP guests receive personalized service

Station Head Waiter (Maitre d'hotel de Carre)

• Manages a section of tables
• Supervises service, takes orders, and instructs junior staff.
• Station waiters manage groups of tables in hotel dining

Sommelier (Chef de Vin)

• Handles wines and other alcoholic beverages
• Advises guests on wine pairings
• Sommeliers recommend premium wines for guests

Carver (Trancheur)

• Carves meats
• Minimizes wastage
• Carvers serve roast meats tableside

Station Waiter (Chef de Rang)

• Supports Head Waiters and covers when they are absent
• Works with a team for service

Assistant Station Waiter (Commis de Rang)

• Brings food from the kitchen
• Clears plates and assits with cleaning

Trolley Assistant Waiter (Commis de Wagon)

• Manage desert, chees, and beverage trolleys

Clearing Assistant Waiter (Commis Debarasseur)

• Clears tables and transports food
• Handles heavy equipment, assists with kitchen coordination

Apprentice (Apprentis)

• Entry-level trainee
• Assist with simple tasks

Restaurant Equipment Purchasing Points

• Consider type of service
• Consider customer safety
• Consider Cost and Availability
• Consider Maintenance and Storage

Restaurant Equipment Categories

Mechanical Equipment

• Operates on electricity, it requires maintenance
• Rechaud keeps food warm
• Plate warmers for buffets
• Hot Cupboard can warm cups etc
• Other equipment like fridges, blenders etc

Tableware

• Includes cutlery, flatware, and hollowware.
• Cutlery includes knives
• Flatware includes Forks and spoons
• Hollowware includes Tea pots, milk jugs, sugar bowls.

Chinaware

• Plates, cups, and crockery
• Types: Ceramic, Porcelain, Earthenware.
• Common Items: Side plates, soup bowls, tea cups.

Glassware

• Used for beverages
• Examples: Water goblet, wine glass, cocktail glass, beer mug.

Linen

• Includes tablecloths, napkins, tray cloths.
• Types: Cotton, polyester, damask
• Common: Table napkins, waiter's cloth, buffet frills

Opening Duties:

• Turn on all lights
• Check alignment and cleanliness of tables
• Set up tables with salt/pepper, menus etc
• Fill creamers and check jugs

Closing Duties

• Clean and refill cruet sets
• Empty sour cream
• Refill syrup jugs
• Wash all services

Cooking

• Cooking is based on Radiation, Conduction, and Convection.
• Improves digestion and texture
• Kills bacteria

Boiling

• Liquid is at boiling point
• Types: Simmering/Cold Start

Poaching

• Cooking food just below boiling point
• Types: Shallow/Deep

Stewing

• Slow cooking on stove or oven

Braising

• Combination of stewing and roasting

Steaming

• Cooking food

Baking

• Cooking in an oven using dry heat

Grilling

• Fast cooking by radiant heat

Roasting

• Cooking in an oven or spit

Frying

• Cooking in pre-heated oil

Paper Bag/Microwave Cooking

• Preserves food and heats the molecular structure

Pot Roasting

• Cooking food in bed of vegetables

Guest Reception/Seating

• First impressions determine if a guest will return and welcoming atmospheres are important
• Always greet guests with smiles and maintain eye contact while doing so
• Assist ladies

Seating

• Large groups should receive long tables
• Couples should receive comfortable seats
• Use an arrival register for walk-ins

Presenting the Menu

• Give a menu opened directly to guests

Writing Orders

• Listen to guests and repeat orders for accuracy

Questions to Ask

• Acquire knowledge on food to help guide guests through menus

Group Orders

• Identify what guests orders and organize what they want

Importance of proper customer services

• This is important to ensure customer satisfaction

Types of Service

American

• Food proportioned onto the right and served

French

• Food on platter

English

• Platter served at a side table

German

• Served on plates that customers take

Russian

• Carved and served

Bills or Checks

• Should be prepared when ready

Preparing the Bill/Check

• Bill should begin once all orders are served
• Check accuracy
• Verify number of guests

Payment Methods

• Cash is acceptable
• Cheques may require identification
• Do not linger for tips

Menu

• List of foods at an establishment

Influence on Menu Choices

• Include price, quality, variety and dining
• Smaller restaurants offer a limited menu

Average Spending Power (ASP)

• Divide revenue by serves

Menu Types

• Table d'hote has set courses
• A la care is larger selection od dishes

Classic Menu

• Contains 13 courses
• Hors d'oeuvre is the appetizers
• Soup is to be included
• Fish as a type of preparation
• Entree uses richly sauces
• Releve is large cuts of meat
• Sorbet is a cleanse
• Sweet is hot and cold
• Savories are savory items
• Cheese as a section
• Dessert has fruit

Menus as Tools

• Menus include a variety food
• Should be clean and easy to read

Breakfast Types

Continental

• Light bread juices

English

• Has fish, cereal, and eggs

American

• Heavy breakfast

Sri Lankan

• Local dishes with tea

Summary of Breakfast

• Sri Lanka serves local dishes
• Room service refers to direct catering

Room Service Brigade

• Staff include captains, stewards

Equipment

• Equipment includes sink, trolleys etc

Room Service Menu

• Limited selection in all rooms

Room Service Order

• Reception should guide food

Telephone Handling Techniques

• Need to know menu

Room Service Delivery

• Answer the phone properly
• Write clearly

Room Service Delivery Procedure

• Prepare food

Importance of Speed

• Crucial to deliver

Banquetting Definition

• Involves organization of certain events

Types of Banquet Rooms

Banquet Hall with Movable Partitions, Conference Halls, Board Rooms, Theaters

Types of Banquet Functions

• Weddings
• Dinner Dates

Banquet Staff

• Staff includes the banquets
• There are sales

Dealing with Enquiries

• By letter or Email

Gathering information

• Date, time

Handling Enquiries

• Respond properly and politely

Confirming the Booking

• Banquet contract
• Formal contract

Banquet Memorandum

• Detailed information sheet sent

Table Plan

• Table plans are vital

Table Plan Settings

• Theaters, clusters

Instructing Staff

• Inform staff properly

Non-Alcoholic Beverages

• Involves aerated waters

Aerated Waters

• Uses carbonate gases

Spring Waters

Is sourced from surroundings

Squashes

• Uses juice base

Cordials

• Uses juice

Juices

• Purchase in stores

Syrups

• Uses flavorings

Spirits Summary

• Uses distillation

Spirit Types

• whisky, brandy, gin, rum, vodka

Wine

• Is an alcoholic fermentation of drinks

Wine Types

• Still, sparkling, fortifies

Wine Production

• Include Viticulture, Vinification,
• Necessary for grape product