FOOD AND BEVERAGE CO- ORDINATION WITH OTHER DEPARTMENTS PART-2

FOOD AND BEVERAGE CO- ORDINATION WITH OTHER DEPARTMENTS

 There are mainly two types of co ordination with other departments

1. INTRA DEPARTMENT RELATIONSHIP

2. INTER DEPARTMENT RELATIONSHIP

Different sections of the food and beverage department interact with each other and also with the other departments of the hotel such as maintenance, house keeping, front office and so on, to carry out the activities effectively and efficiently. The efficiency and the success of each department depend on the contribution from the other departments

Intra-department Relationship

All sections under the umbrella of the F&B department coordinate and cooperate with each other to achieve objectives of the department that are customer, management, and employee focused. No department can function in isolation The following shows the intra-departmental relationship between sections.

Kitchen

It produces the dishes offered in the menu cards of the hotel. To be successful in its operations, it coordinates with the other F&B sections.

 • Purchase and stores: Procures and issues the ingredients required for preparation of dishes

• Kitchen stewarding department: Pots and pans needed for cooking are cleaned and supplied

• Restaurants, banquets, room service, and lounge: Serve the dishes made by the kitchen department

and provide guests' feedback if any, to improve their quality, 

 Bar: Certain preparations call for addition of wine, beer, and liqueur which are supplied by the bar.

Service areas (restaurant, banquet, room service, lounge, and bar)

Service department is responsible for selling the dishes produced by kitchen. It coordinates with the following F&B sections:

 Kitchen: It prepares dishes required for all service areas including bar. It also provides fruits.

cream, eggs, and other ingredients required by the bar for making cocktails.

 Kitchen stewarding: It supplies clean and polished service equipment (cutlery crockery. glassware,

and service dishes).

 Purchase and stores: It procures and issues proprietary sauces, condiments, disposables, and other supplies required for service.

Kitchen stewarding

It is responsible for cleaning all kinds of kitchen and service equipment, polishing and maintaining plated silver and silver, keeping the kitchen clean and free from pest, garbage disposal, and so on. It coordinates with all sections of the food and beverage department

 • Kitchen: Most of the kitchen stewarding activities are related to the kitchen area. It assists the kitchen with the supply of clean pots and pans for their preparation work, clean the kitchen area. keeps the area free from the menace of pests, disposes garbage, carries heavy vessels, prepares staff meals (in smaller establishment), if necessary, and cleans the cooking equipment. 

• Service areas: It provides these departments with polished plated silver ware, silver, and stainless steel for the service. It provides the required service equipment, transports heavy equipment, and furniture for function catering. Purchase and stores: Provides cleaning agents and tools, equipment, and so on. required for the kitchen stewarding department

Purchase and stores

It provides the materials required for carrying out the following functions:

• Kitchen: Supplies ingredients required for production 

• Service areas: Provides condiments, sauces, disposables, and so on

• Kitchen stewarding: Provides cleaning agents and equipment required