Food and beverage service department is the department which provides foods and beverages to the guest in a hospitable manner according to their order with the help of the waiter. It is an integral place in any hotel industry, which is responsible for providing varieties of prepared food items, beverages, and tobacco in an appropriate hospitality manner through its different outlets to the guest.
There are various types of food and beverage service, which can be concluded as under:
It is a service to the customer laid on a table. It includes:
It is the combination of table service and self-service e.g. Buffet service: It is the service where customers select food from a display or buffet counters and consume it either at table or standing or lounge area.
Customers help themselves to the food and drinks e.g. cafeteria: customers queue in line formation in front of service counters and pick up food requirements in stages and led them on a tray.
It is a service to customers at a single point where the food can be consumed on the premises or taken away. For example:
It is a service to the customers in those areas which are not primarily designed for service. Such service may be in:
Service sequence refers to the proper order of providing service to the customers or guests. Food and beverage service sequence begin after guests have been seated. It includes the following tasks:
It is a French term which refers to “prepare the environment and make it presentable”. Food and beverage outlets should be pleasant, comfortable, safe and hygienic to ensure better environment to accept guests.
Mise-en-scene involves cleaning of service areas, tables, chairs, side station, food trolley/ cart, brushing and cleaning of the floor, vacuuming of carpets, door, and windows, etc. this function generally precedes mise-en-place.
The supervisor or team of writers should ensure the tasks of mise-en-scene are well undertaken. The tasks carried out in mise-en-scene are:
It is also a French term which means to “put in place”. Before starting the actual work in the restaurant, everything should be in its place at the right position in a correct way.
It is a preliminary preparation, which includes getting ready both food and beverage equipment and surroundings so that the serving of food and beverage can be carried out efficiently. So, performing mise-en-place refer to keeping ready in advance before the customers’ arrival in the restaurant.
The different areas of Mise-en-place are:
The briefing is a short and concise instruction about the duty to be performed during each work shift to facilitate two-way communications between the management and the lower level staff. The briefing is taken by the team leader at the beginning of each work shift. It is a daily routine and the presence of all the work related stuff is deemed important.
Briefing of food and beverage staff is important because of following reasons:
Joshi, Basant Prasad et.al., Fundamentals of Hotel Management-XII, Sukunda Pustak Bhandar, Kathmandu
Bhandari, Saroj Sing et.al., Principle of Hotel Management-XII, Asmita Publication, Kathmandu
Oli, Gopal Singh et.al., Hotel Management Principle and practices-XII, Buddha Prakashan, Kathmandu