1)First food and beverage department is about to provide the best food to the guest as per their requirement

2) food and beverage service is also to make sure the guest satisfaction physiological as well as psychological

And to make them happy and satisfied

3)Here is a term comes before food and beverage service in hotel and that is (Hospitality) which comes from the term (Hospital) where best things are being offering to the patient and their staff try to connect with their patient in friendly and in very satisfied manner

Hospitality stands for to make friendly relations with their guest and to provide the services from which he/she thinks that they are at their own home

And can share anything with any hotel staff without feeling hesitate

4) A 5 star hotel have many restaurants somehow depends upon the size and measurement of the property

Some may have 7 to 10 if more large

It may have 15 restaurants.

They are categorised as follows-

1) coffee shop

2) speciality restaurant

3) fine dining restaurant

4) kiosk restaurant

5) quick service restaurant

6) continental restaurant

7) french restaurant

8) Indian restaurant

9)Bistro restaurant

10) Brasserie restaurant.

Food and beverage service is having 5 outlets and they play great roll to provide maximum revenue to the hotel indirectly.

1) staff cafeteria

2) Restaurants

3)Lounges

4) Banquet halls

5) Room service.

In food and beverage service there is a requirement of catering also to make this department to run smoothly

Catering means is to provide supply of food and beverage and organizing social events

It's plays great role and very helpful for food and beverage service

In food and beverage service there main goal is to make the guest satisfied and to provide the best food to them and let them enjoy the environment of the restaurant if guest come to 5 star Hotel for experience

Some Attributes for service personnel before carrying out his/her service

Because the entire food and beverage

Department reputation will be depending upon the services of their waiter hence Here are some duties and responsibilities which needs to be done by the waiters are as written below

1) personal hygiene.

Which is very very important not for only waiter but for everyone to maintain personal hygiene

And to make environment neat and clean.

Which includes

1) Nails

2) Hairs

3)Side burns

4)Neat dress

5)Clean hands

6)Clean shaved etc.

Some Attributes for waiters.

As follows+

1) They must be ready before the service.

2) They must have inspect mise en place and mise en scene.

3) They must be faithful towards their company.

4) Respectful towards their colleagues senior managers and

Specially with all guests.

5)They must have quality of (Anticipation)

6) Having good communication skills to answer guests if anything asked regarding food preparation.

All these six quality must be there into a waiter to make food and beverage department to work smoothly

And easily otherwise guest's experience will get spoiled and will effect the name and brand as well as the service of the food and beverage department.

Food and beverage department structure position wise as follows+

1) Head of the department is (Food and beverage director) also called as Food and beverage manager,

And also Executive assistant manager

2( Restaurant manager

(Bar manager)

( Room service manager)

Chief kitchen steward)

They all are in same position

Under food and beverage director

3) Assistant restaurant manager

4) restaurant supervisor

5)Station waiter

6) waiter

7) Bus boy

8) trainee

This is all about food and beverage service department

In my next publishing book I will be writing about

1) Bar hierarchy

2) Room service hierarchy

And

3) chief kitchen steward hierarchy

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Again thanking you to all.