1. Food and Beverage Service خدمة الأغذية و المشروبات إعداد د

2. Food and Beverage Service خدمة الأغذية و المشروبات إعداد د

3. Food and beverage manager
The food and beverage manager is responsible for the implementation and setting of the food and beverage policies.
In general, food and beverage managers are responsible for:
Ensuring that the required profit margins
Updating and complete new wine lists
Compiling, in liaison with the kitchen, menu
Purchasing of all materials
Ensuring that quality/quantity in relation to the price paid is maintained
Ensuring staff training in maintaining highest professional standards
Employing and dismissing staff
Holding regular meetings with section heads
Marketing and sale promotion

4. Restaurant manager/ supervisor
Responsibility for the organization and administration of particular food and beverage service areas. These may include the lounges, room service (in hotels), restaurants and possibly some of the private function suites.
Job duties consist of:
managing employees,
regulating business operations,
resolving customer issues,
create work schedules,
monitor and evaluate employee performances,
motivate staff members,
monitoring inventory (ordering/ delivery),
meeting health and safety regulations,

5. Reception headwaiter
The reception headwaiter is responsible for accepting any bookings diary up to date.
They will reserve tables and allocate these reservations to particular stations.
Greet guests on arrival and takes them to the table and seats them.

6. Headwaiter/ maître d’ hôtel/ supervisor
Overall in charge of the staff
Is responsible for seeing that all the pre-preparation duties necessary for service are efficiently carried out
Headwaiter will aid the reception headwaiter during the service and will possibly take some orders if the station waiter is busy
Help with the compilation of duty roster and holiday lists, and may relieve the restaurant manager or reception headwaiter on their days off.

7. Station headwaiter/ section supervisor
For large establishments the restaurant area is broken down into Sections.
Each of the sets of tables (which may be anything from four to eight in number) within the section of the restaurant area is called a Station.
Responsibility for a team of staff serving a number of stations within a section of the restaurant area.
They take the food and beverage orders (usually from the host) and carry out service at the table with the help of the chef de rang.

8. Restaurant Team
Provides service to one set of table (between about four and eight)
Usually less experience than a station headwaiter.
Station waiter/ chef de rang
The person next in seniority to the station waiter and assists as directed by the station waiter.
Assistant station waiter/ demi-chef de rang
This person mainly fetches and carries.
Pre-preparation task, such as cleaning and prepare equipment
Waiter/ commis de rang
Apprentice or learner, having just joined the food and beverage service staff
During the service this person will keep the sideboard well stocked with equipment and may help to fetch and carry items as required.
Trainee commis/ apprentice

9. Other servicing staff Sommelier / wine waiter Bar staff/ bartender
Barista
Lounge staff
Function catering/ banqueting staff/ events staff

10. “Partie system”
“Partie system” is a method of kitchen organization which is formal, structured brigade and in most cases, only found in high quality kitchens and restaurants.
The way a kitchen is organized depends on several factors:
The Menu
The type of establishment
The size of the operation
The number of customers
The volume of food service
The physical facilities, e.g. equipment

11. Success in food and beverage service
Increasing pressures for improved professionalism in food and beverage service staff.
The server is the main point of contact between the customer and the establishment and plays an important role in a profession.
To be successful in food and beverage service requires members of staff to have:
Sound product knowledge
Well developed interpersonal skills
A range of technical skills, and
Teamwork

12. Positive attribute of F & B service personnel
Product knowledge
sufficient knowledge and servicing procedure of all the items on the menu
Local knowledge
Able to advise the guest on the various forms of entertainment offered
Personality
Staff must be courteous and good temper. Pleasing and well-spoken manner
Attitude to customers
Positive attitude all the time and should be able to anticipate the customer’s need and wishes.
Good memory
It may help if they know the likes and dislikes of customers: where they like to sit in the food service area, what are their favourite drinks.
Honesty
Trust and respect that encourages efficiency and a good team spirit among the operators.

13. Positive attribute of F & B service personnel
Punctuality
Punctuality is all-important.
Loyalty
The staff’s obligations and loyalty are firstly to the establishment.
Conduct
The rules and regulations of an establishment must be followed, especially in front of customers.
Sale ability
Able to contribute to personal selling and merchandising
Sense of urgency
To generate the maximum amount of business over the service period, with as high a net profit as possible.
Contribution to the team
Above all, staff should be able to work as part of a team within and between departments.

14. Food and beverage service
It is also now recognized that food and beverage service itself actually consist of two separate sub-system, operating at the same time. These are:
The service sequence – which is primarily concerned with the delivery of the food and beverage to the customer.
The customer process – which is concerned with the experience the customer undertakes to be able to order, be served, consume and have the area cleared.
Food and beverage service