Friday, September 11, 2015

Interdepartmental cooperation with other departments

F & B SERVICE -INTER DEPARTMENTAL RELATIONSHIP

Introduction The communication with the F&B Service Department with other departments of the hotel is too important. The F&B Service Department would communicate with the following departments as mentioned hereunder in following respects:
Intra communication
a) Transfer of order from one outlet to another.
b) Various activities concerning the hotel, the F&B department and its outlets.
c) The bar is an outlet under the F&B service department.

Kitchen
a) Knowing what is available in which section of the kitchen
b) Ordering of food items for preparation after receiving the food order from the customer
c) To find out which dishes have gone off board
d) To find out the specialities of the day.
 Kitchen Stewarding Area
a) Appraising the section regarding the forthcoming activities in the outlet and therefore the requirement of various catering equipments.
b) Receiving the crockery, cutlery and glassware issued by the Stewarding department.
c) The reports on breakages of crockery and glassware and loss of cutlery.
Housekeeping
 a) Annual purchase requisition of various restaurants’ linen and staff uniforms.
b) Cleanliness and maintenance of aesthetic standards of the outlets.
c) Flower arrangements in various sections of the outlet and bud vases set on the table.
d) Issue of restaurant linen and staff uniforms.
e) For room service
i) Clearance of trays
ii) Replenishing mini bars and food amenities in the rooms.
iii) VIP and Group requirements.
Engineering
 a) Maintenance of various service and other ancillary equipments such as plate warmer, air
conditioners, room heaters, lighting, plumbing ( in the bar counter), etc.
Cashier 
The cashier is a person who is deputed form the accounts department to work in the F&B outlets. The communication with this department will be in respect to:
a) Forwarding the KOTs for preparation of customer checks.
b) Tendering the payments made by the customers and returning the change to the customer received thereof from the customer.
c) Receiving various reports regarding the daily performance of the outlet with respects to revenue earned, turnover per table, number of covers sold, etc.
Accounts & Control 
a) Issue or KOT and BOT upon receipt of authorised documents.
b) Appraising the outlet turnover with respect to the sales made as per KOTs and BOTs tallying with the cashier’s bills and if there be any discrepancies, make queries with the concerned outlets.
c) Appraising the outlets with guests on city ledger accounts.
d) Conducting daily and periodic audit of the financial performance of each outlets.
Front Office 
a) The occupancy of the hotel so that the F&B department is ready with its resources- manpower, catering equipments, finished food products, raw materials, etc.
b) Arrival –departure of groups and VIPs, so that the special and extra services like welcome drink, dessert and miscellaneous services pertaining to such guests can be given in the rooms like
in case of VIPs special drinks liked by them or withdrawal of mini bar service from the rooms occupied by the groups.
c) Arrival departure notification of guests staying in rooms.
d) The processing of signed food and beverage restaurant and bar checks of the guests staying in rooms.
e) Appraisal of customer requirement and satisfaction, meal experiences, etc. in the outlets through the GRE.
Stores & Purchase
 a) Purchase requisition of various catering and food service equipments.
b) Requisitioning various restaurant supplies - proprietary sauces, order pads, pencils, bottle openers, toothpicks, drinking straws, candles, etc.
Security & Vigilance
a) Maintenance of security of the guests and hotel’s property and assets.
b) Preventing any unwanted incidents from occurring in the hotel.
Sales & Marketing 
a) Appraising various programmes and trade shows to take place in the outlets.
b) Working out various packages for increasing the F&B sales of the outlets.

Personnel & HR
 a) Promotion and salary increments of the staff.
b) Organising various training programmes.
c) Working out the manpower requirement in consultation with the F&B Manager.

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