The Food and Beverage
餐饮部
1.Its Importance
? The F&B can account for 2/5 or more of a
hotel’s profit.
? The F&B is such an indisputable part of a
hotel that in China a hotel is called grand
restaurant.
2,Food and Beverage Outlets
? A deluxe hotel can boast many food and beverage
outlets.
? It may have an outlet of 2 or 3 of the following
national cuisines,French,Chinese,Italian,
Japanese or Thailand in addition to the local
cuisine.
? Usually it also has a coffee shop (snack bar),a
lobby bar,a poolside bar,a nightclub,and a disco
where food and/or beverage is served
4,Service Evaluation
? The restaurant service in a hotel is expected to be
fast,polite,very professional and of top quality.
? Everything,from the delicacy,taste and sanitation
of the food to the stock of the wines,the serving
skills of the waiters and waitresses,the décor and
the atmosphere and even the background music
and the entertainment must correspond with the
best eating establishment in the city.
3-Star Rating in the Restaurant
Trade
? The service quality of a restaurant is evaluated by
a three-star rating system,which corresponds with
the five-star rating in hotel business.
? In a three-star restaurant (similar to a 5-star hotel)
only the best food and wines are served.
? In a two-star restaurant (similar to a 4-star hotel)
you can find the first-rate cuisines.
? In a one-star restaurant (similar to a 4-star hotel)
the meals are carefully prepared and sold at a
reasonable price.
5,F&B Organization Chart
Manager
Captain Cashier/Bookkeeper Chef
Cooks
Asst Chefs
Kitchen helper Dish Washer
Waiters/Waitresses Busboys
Account
F&B personnel and their job
descriptions
? 1,Manager:`~ has the overall responsibility for planning
the food and drink operation and purchasing the hundreds
of items that are necessary for the restaurant and bars.
? 2,Head chef/ executive chef,plan the menus and supervise
the work of the other chefs and cooks.
? 3,Assistant chef,work as specialty chef---a sauce chef,a
vegetable chef,a desert chef,a baker,etc.
? 4,Cook,prepare dishes in the kitchen and get orders ready
for the waiters,
? 5,dishwasher,wash dishes (by hand,or by operating
dishwashing machine).
? 6,kitchen helper,perform chores such as peel potatoes,cut
up vegetables,bring food from the storeroom to the
kitchen,etc.)
? 7,host/ hostess,seats customers in a restaurant.
? 8,Waiter/waitress,take the guests’ orders.
? 9,Busboy,Clean and set the tables,pour water for the
guests,and perform other similar chores.
? 10,Wine Steward,recommends and serves wines to
customers.
? 11,Bartender (if there is a cocktail lounge),mix and pour
alcoholic drinks at a bar.
? 12,Cashier,receive payment or sign bills from the guests.
餐饮部
1.Its Importance
? The F&B can account for 2/5 or more of a
hotel’s profit.
? The F&B is such an indisputable part of a
hotel that in China a hotel is called grand
restaurant.
2,Food and Beverage Outlets
? A deluxe hotel can boast many food and beverage
outlets.
? It may have an outlet of 2 or 3 of the following
national cuisines,French,Chinese,Italian,
Japanese or Thailand in addition to the local
cuisine.
? Usually it also has a coffee shop (snack bar),a
lobby bar,a poolside bar,a nightclub,and a disco
where food and/or beverage is served
4,Service Evaluation
? The restaurant service in a hotel is expected to be
fast,polite,very professional and of top quality.
? Everything,from the delicacy,taste and sanitation
of the food to the stock of the wines,the serving
skills of the waiters and waitresses,the décor and
the atmosphere and even the background music
and the entertainment must correspond with the
best eating establishment in the city.
3-Star Rating in the Restaurant
Trade
? The service quality of a restaurant is evaluated by
a three-star rating system,which corresponds with
the five-star rating in hotel business.
? In a three-star restaurant (similar to a 5-star hotel)
only the best food and wines are served.
? In a two-star restaurant (similar to a 4-star hotel)
you can find the first-rate cuisines.
? In a one-star restaurant (similar to a 4-star hotel)
the meals are carefully prepared and sold at a
reasonable price.
5,F&B Organization Chart
Manager
Captain Cashier/Bookkeeper Chef
Cooks
Asst Chefs
Kitchen helper Dish Washer
Waiters/Waitresses Busboys
Account
F&B personnel and their job
descriptions
? 1,Manager:`~ has the overall responsibility for planning
the food and drink operation and purchasing the hundreds
of items that are necessary for the restaurant and bars.
? 2,Head chef/ executive chef,plan the menus and supervise
the work of the other chefs and cooks.
? 3,Assistant chef,work as specialty chef---a sauce chef,a
vegetable chef,a desert chef,a baker,etc.
? 4,Cook,prepare dishes in the kitchen and get orders ready
for the waiters,
? 5,dishwasher,wash dishes (by hand,or by operating
dishwashing machine).
? 6,kitchen helper,perform chores such as peel potatoes,cut
up vegetables,bring food from the storeroom to the
kitchen,etc.)
? 7,host/ hostess,seats customers in a restaurant.
? 8,Waiter/waitress,take the guests’ orders.
? 9,Busboy,Clean and set the tables,pour water for the
guests,and perform other similar chores.
? 10,Wine Steward,recommends and serves wines to
customers.
? 11,Bartender (if there is a cocktail lounge),mix and pour
alcoholic drinks at a bar.
? 12,Cashier,receive payment or sign bills from the guests.
