The food and beverage sector grew out of … Inter-departmental Relationship (Food and Beverage Service and other Departments) Introduction A restaurant depends largely on certain departments for effective functioning. This has also made the functioning of the organisation very suave. Smooth co-ordination is important. The organisation chart of Food and Beverage Service department should provide a clear picture of the lines of authority and the channels of communication within the department. 3 1 Food and beverage operations and management Figure 1.1: The Food Service Cycle Source: developed from Cracknel and Kaufmann, 2002. Food and beverage department are one of the main service oriented and crucial department of the hotel. The course describes the organisation and key duties of restaurant staff, including floor staff and kitchen staff, from apprentice to managerial levels. A food and beverage department is responsible for supplying food and drink to the members of an organization and its guests. This has also made the functioning of the organization very smooth. You will learn about the relationship between the food and beverage department and other hotel departments, such as room service and the stewarding department. 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,… The Food and beverage service department is seen to possess a very healthy intra and inter departmental relationships in prospect of accomplishing works. Using the same eight stage template means that information about a single or multiple operations can be organised in the same way. The four major operational departments of a hotel are: housekeeping department, food and beverage service department, food production (kitchen) department, and front office department. Food and Beverage Service Organisation Chart / F&B Service Organization Chart. Housekeeping Relationship and Coordination with other Department (1) Housekeeping Relationship with Accounts (1) Housekeeping Relationship with Engineering / maintenance (1) Housekeeping Relationship with Food and Beverage (1) Housekeeping Relationship with Front Office (1) Housekeeping Relationship with Human Resource and Training (1) Inter departmental coordination and communication with F and B service and other departments The Food and beverage service department is seen to possess a very vigorous intra and inter departmental interactions in prospect of accomplishing works. Catering establishments, airline dining, restaurants, dining halls, cafeterias, lounges can all run independently or be a part of larger establishment such as a casino, resort or cruise ship. A waiter must be fully aware of the role of each co-ordinating department. According to Statistics Canada, the food and beverage sector comprises “establishments primarily engaged in preparing meals, snacks and beverages, to customer order, for immediate consumption on and off the premises” (Government of Canada, 2012).This sector is commonly known to tourism professionals by its initials as F&B.. Overview. In a large hotel, the department is headed by the Food and Beverage Director who is assisted by the respective outlet managers / Asst. In addition to these departments, hotels usually have a number of functional departments as well e.g. Food and Beverage Service Department. As with other sectors of the hospitality industry, the food and beverage industry is very fluid. 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