SS1 Third Term Catering Practice Lesson Note – Food and Beverage Service Personnel

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WEEK 1

TOPIC: Food and beverage service personnel

SUB TOPIC1:  Revision

SUB TOPIC 2: Personnel in food and beverage service area and their functions

Sub- Topic ONE (1): Revision of 2nd term work.

Sub- Topic 2: Personnel in food and beverage service area and their functions

Food and Beverage personnel Service

FOOD AND BEVERAGE MANAGER

Depending on the size of the establishment, the food and beverage manager is either responsible for implementing agreed policies or for contributing to the setting of catering policies. The larger the organization the less likely the manager is to be involved in policy development.

DUTIES

1. Ensuring that profit is maximized for each food and beverage service area in each financial period.
2. Updating and compiling new wine lists according to available stock, trend and customer’s needs.

• Purchase of all materials in relation to price is maintained

1. Determining portion size in relation to price.
2. Departmental training, promotion and maintenance of professional standards.
3. Employing and dismissing staff

• Holding meetings with ‘Section-Heads’

RESTAURANT MANAGER/SUPERVISOR: -The restaurant manager/supervisor has overall responsibility for the organization and administration of particular food and beverages service areas. He sets the standard for service and is responsible for any staff training that may be required either on or off the job. He/she makes duty roasters, holiday lists and hours of duty.

RECEPTION HEADWAITER: -He/she is responsible for accepting and bookings and for keeping the booking dairy up to date. He/she reserves table and allocate these reservations to particular stations. The reception headwaiter greets guest on arrival, takes them to the table and

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