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Food and Beverage Services

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Food and Beverage Services

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  • September 2010
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FOOD & BEVERAGE SERVICE The Hotel Industry – Introduction Definition and Origin of the Hotel Industry otel is defined as “A place where a bonifide traveller can receive food and shelter, provided he is in a position to pay for it and is in a physically and mentally fit conditioned to be receive, “Hence, a Hotel must provide food and beverage, lodging to travellers on payment and has, in turn, the right to refuse if the traveller is drunk, disorderly, unkept, or not in a position to pay for the services offered. The most important function of a hotel is to provide Food and shelter to prospective guest. To provide food & shelter, there are number of departments or Ares, who all functions together round-the-clock inside hotel premises. All departments are broadly categorized in two parts: 1. OPERATIONAL DEPARTMENT (CORE DEPARTMENT):

• Front office (revenue center)
• Food & Beverage service (revenue center)
• House keeping (cost center)
• Food production (kitchen) (cost center)
2. ADMINISTRATIVE DEPARTMENT (NON-CORE DEPARTMENT)
• Maintenance department
• Account department
• Human resource department
• Electronic data processing department
• Communication department
• Security department
• Purchase department
• Stores
• Sales & marketing department
FOOD & BEVERAGE SERVICE FRONT OFFICE: The main function of the department is: • To allot the room to the guest, called as check-in.
• To maintain the room records for reservation and allocation. • To collect the room charges and other miscellaneous charges for various services used by guest during his/her stay at the hotel, at the time of departure of guest. Back Office

• Reservation desk: this section is used for taking booking for rooms. • Telephone operator: this section is used for attending...

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