Best Food and Beverage Department is responsible for maintaining high quality of food and service, food costing, managing restaurants, bars, etc.
Best food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage premises, which can be: Restaurants, Bars, Hotels, Airlines, Cruise Ships, Trains, Companies, Schools, Colleges, Hospitals, Prisons, Takeaway, etc
There are various types of Restaurants:
All Day Dining Restaurants: They are usually called as Coffee Shop or Cafe in Hotels. They are usually big in size with many Covers (seats), compared to other Restaurants in the same Hotel. The main reason why they are called All Day Dining Restaurant is because of their hours of operation, as they are open for Breakfast in the morning to Lunch in the afternoon to Dinner in the evening.
Fine Dining Restaurants: Fine Dining Restaurants are characterized by their elaborate and exclusive menu with special emphasis on the very high quality food they serve. The emphasis being on fresh ingredients and natural flavors or on the type of Cuisine served, or both. Usually the operation of this restaurant revolves around the Head Chef or Chef De Cuisine of this Outlet.
Speciality Restaurants: These are Restaurants which usually have a type of National or Regional Character or Cuisine attached to them, for example: Italian Specialty Restaurant, Chinese Specialty Restaurant etc. In some Hotels they do also sometimes have Multi Cuisine Specialty Restaurant, which literally means that Restaurant serves cuisine from more than one country, or the dishes on the Menu at that Restaurant has Food Specialties from many different countries.
2. Lounge: Lounges can be found in different hotels. Their main purpose is to offer Food & Drinks in comfortable and cozy seating in relaxed surroundings. There are many kinds of Lounges ranging from a Lounge in a Lobby, Cocktail Lounge and Cigar Lounge to Executive and Club Lounge on special Floors.
3. Bar: Bar is a place where drinks are served. There is usually a small Snacks Menu too. The service is fast and quick. There are various kinds of Bars ranging from Formal bars to Club Bars, Pubs, Pool,Bars, Wine Bars, Cocktail Bars, Beach Bar to Juice Bars and many more. 4. Discotheque/Nightclub: They are outlets where Music and Entertainment takes priority with the Food & Drink. The operation is very fast and the guest numbers are large. Security is an important aspect in these operations. Music and entertainment can range from DJ to live bands playing.
5.Room Service/In Room Dining: Room Service, also known as In Room Dining .It is the service of Food & Drink in Guest Rooms in a Hotel or a Resort.
6. Meeting and Conference Rooms: Meeting and Conference rooms together with Ball Rooms come under the Banquets & Conference section. They are a great source of Revenue in Food & Beverage Department usually in Corporate and City Hotels. MICE (Meetings, Incentives, and Conferences & Exhibitions) can alone bring much revenue in some hotels in comparison to other outlets in Hotel.
7. Ball Rooms: These are large Function Rooms which are primarily used for Functions and Weddings. The Staffing ratio of Full Time Staff in this section is very less as the Function and Wedding Business can sometimes be seasonal and extra staff is usually filled in by the use of Casual Staff. This Section is the most Dynamic section in Food & Beverage with the Conference Section, which is more physically demanding and creatively oriented.
8. Delicatessen: Delicatessen or Deli is a place where guests can buy fresh produce ranging from Freshly Baked Bread, Cold Meat, Fresh Salads, Cakes, Home Made Ice creams and light and healthy drinks.
9. Others: There are many other Food & Beverage outlets ranging from Fast Food Outlets to Food Courts to Snack Bars which are usually stand alone or in a shopping centre. Career in Hotel Industry
Attentiveness is paying sincere attention to details, memorizing the guests’ needs and fulfilling them timely with as much perfection as one can put in.
The F&B Services staff needs to conduct themselves with very positive, energetic, and friendly gestures.
It is very vital when it comes to talking with co-workers and guests. Clear and correct manner of communication using right language and tone can make the service workflow smooth. It can bring truly enhanced experience to the guests.
The F&B Services staff needs to know the value of time while serving the guests. Sincere time-keeping and sense of urgency helps to keep the service workflow smooth.
Honesty and Integrity
These two core values in any well-brought-up person are important for serving the guests in hospitality sector.
Some Tips for Best food Beverage Career
A job as a Food and Beverage Director falls under the broader career category of Food Service Managers. The information on this page will generally apply to all careers in this category but may not specifically apply to this career title.
Job Description for Food Service Managers Plan, direct, or coordinate activities of an organization or department that serves Best food Beverage
Some required for Food Service Managers
Service Orientation - Actively looking for ways to help people.
Adjusting actions in relation to others' actions.
Speaking - Talking to others to convey information effectively.
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action
Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
Time Management - Managing one's own time and the time of others
Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making
Reading Comprehension - Understanding written sentences and paragraphs in work related documents
Instructing - Teaching others how to do something.
Persuasion - Persuading others to change their minds or behavior
Operations Analysis - Analyzing needs and product requirements to create a design.
Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one
Negotiation - Bringing others together and trying to reconcile differences
Writing - Communicating effectively in writing as appropriate for the needs of the audience
Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things
Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions
Systems Analysis - Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes
Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
Systems Evaluation - Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly.
Mathematics - Using mathematics to solve problem
Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.