FOOD AND BEVERAGE

ASSIGNMENT

TOPIC:- INTERDEPARTMENTAL CO-ORDINATION OF FOOD

AND BEVERAGE DEPARTMENT

NAME:- EHTESHAM ASLAM

202107116
COURSE:- BHM 1ST YEAR
1 I SEMESTER
 DEPARTMENTS OF A HOTEL
 HOUSEKEEPING
 FRONT OFFICE
 FOOD AND BEVERAGE
PRODUCTION
 FOOD NAND BEVERAGE SERVICE
 HUMAN RESOURCE
 SECURITY
 STORES
 MAINTAINENCE
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CO-ORDINATION OF KITCHEN WITH OTHER DEPARTMENT

 FOOD AND BEVERAGE SERVICE

 PURCHASE
 FINANCE
 HOUSEKEEPING
 SALES AND MARKETING
 FRONT OFFICE
 ENGINEERING
 HUMAN RESOURCE AND TRAINING
 SECURITY
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 CO-ORDINAITON WITH FOOD AND BEVERAGE SERVICE
DEPARTMENT
 F&B PRODUCTION AND F&B SERVICE ARE INTERCONNECTED
DEPARTMENT AND CANNOT DO THE WORK WITHOUT EACH OTHER.
 THE KITCHEN DEPEND ON F&B SEVICE DEPARTMENT FOR VAROIUS
THING:
1. WAITER TAKES THR ORDER FROM THE GUEST AND SERVE THE
GUEST.
2. IT ACTS AS A BRIDGE BETWEEN CHEF AND GUEST TO BE ABLE TO
COMMUNICATE THE REQUEST AND OPINIONS ON THE FOOD.
3. THEY ALSO COORDINATE FOR OUTDOOR CATERING, FUNCTIONS
AND PROMOTIONAL ACTIVITIES.

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CO-ORDINATION WITH PURCHASE AND STORE
 OBTAIN QUOTATIONS FOR THE BEST PRICE PURCHASE OF MATERIALS.
 FOR THE REGULAR SUPPLY OF FOOD AND BEVERAGE TO THE OUTLETS.
 TO CREATE A STANDARD PURCHASE SPECIFICATION OF THE COMMODITIES.
 COORDINATE WITH CHEF AND SUPPLIERS FOR THE BEST QUALITY OF MATERIALS.

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CO-ORDINATION WITH FINANCE DEPARTMENT


DOES THE COSTING OF RECIPE WHICH HELP THE MANAGEMENT TO
DECIDE THE SELLING PRICE OF THE FOOD WITH PROFIT AND AT
REASONABLE PRICE.
 HELPS CHEF AND PURCHASE MANAGER TO GO FOR A REGULAR MARKET
SURVEY FOR BEST QUALTIY OF PRODUCT.
 HELPS CHEF BY PROVIDING PERIODIC REPORT METIONING PROFIT AND
LOSSES.
 IT HELP THE KITCHEN BY PROVIDING GOODS AND EQUIPMENT
REQUIRED FOR COOKING. 6
CO-ORDINATION WITH HOUSEKEEPING DEPARTMENT

• KITCHEN REQUIRE CLEAN CLOTHES DUSTER AND APRON ON DAILY BASIS

WHICH ARE PROVIDED BY THE HOUSEKEEPING DEPARMENT.
• SPECIAL UNIFORM IF REQUIRED FOR ANY FUNCTION OR THEME PARTIES.
• FESTIVE DECORATION IN THE OUTLETS IF REQUIRED.
• TO PROVIDE FOOD TO THE GUEST IN THE ROOM AND CLEARANCE OF THE
DISHES FROM THE ROOM.

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CO-ORDINATION WITH SALES AND MARKETING
DEPARTMENT

 HELPS THE CHEF TO PROMOTE NEW MENU AND DISHES.

 BRINGS IN THE CLIENT FOR BANQUETS SALES.
 ALSO BRING VIP GUEST FOR BUSINESS,
 AT TIMES COORDINATE WITH KITCHEN TO PROVIDE HAMPERS TO THE
GUEST.
 HELP THE CHEF IN SELLING THEIR FOOD.

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COORDINATION WITH FRONT OFFICE
 PROVIDE THE DALIY LIST OF ARRIVAL OF THE GUEST FOR
THE MAKING OF FOOD.
 PROVIDE THE VIP GUEST LIST WITH ANY SPECIAL
REQUEST OF THE GUEST.
 KITCHEN PROVIDE WELCOME DRINK TO THE GUEST.
 WITH THE ASSISTANCE AND COOPERATION OF FRONT
OFFICE WITH KITCHEN PEOPLE PROMOTE THE OUTLETS
TO THE GUEST WHAT IS AVAILABELE AND WHERE.

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COORDINATION WITH ENGINEERING DEPARTMENT

 HELP IN THE PREVENTIVE AND BREAKDOWN

MAINTAINENCE OF MACHINERY USED IN THE KITCHEN.
 HELP IN THE INSTALLATION OF NEW MACHINERY AND
EQUIPMENT, TRAINS THE STAFF FOR THE SAME.
 MAINTAINENCE SCHEDULE ARE MADE AND FOLLOWED
BY THE CHEF.
 FIRE FIGHTING EQUIPMENT ARE LAID UP IN THE KITCHEN.

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COORDINATION WITH HUMAN RESOURCE AND
TRAINING.
 HR DEPARTMENT PROVIDE CHEFS WITH SKILLED PEOPLE AND
FACILITATE RECURIMENTS BY HELPING CHEFS TAKING
INTERVIEWS.
 CHEFS HIGHLIGHT THE TRAINING AND DEVELPOMENT REQUIRED
BY THEIR STAFF AND COMMUNICATES TO THE TRAINING
DEPARTMENT.
 APPRAISAL AND DEVELOPMENT OF KITCHEN PEOPLE IS RAISED
WITH THE HELP OF HR DEPARTMENT.
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COORDINATON WITH SECURITY

 IN CASE OF ANY EMERGENCY REPORTED TO SECURITY.

 LOOKING AFTER THE OUTLETS TO PROVIDE SAFE ENVIRONMENT TO
THE GUEST.
 AVOIDING FIGHT IN THE OUTLETS AND HOTEL.

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COORDINATION OF FOOD &
BEVERAGE SERVICE WITH
OTHER DEPARTMENTS

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CO-ORDINATION WITH OTHER DEPARMENT
F&B

 F&B PRODUCTION PRODUCTION

 HOUSEKEEPING DEPARTMENT ENGINEERING HOUSEKEEPING

 FRONT OFFICE DEPARTMENT

 STORES DEPARTMENT
SALES AND
MARKETING F&B FRONT OFFICE
 SECURITY DEPARTMENT
COORDINATION
 HUMAN RESOURCE DEPARTMENT
 ACCOUNTS
 SALES AND MARKETING ACCOUNTS STORE

 ENGINEERING/ MAINTAINECE
HUMAN 14
SECURITY
RESOURCE
CO-ORDINATION WITH F&B PRODUCTION

 COORDINATE WITH THE KITCHEN

DEPARTMENT FOR THE PREPARATION OF THE
FOOD AS PER THE ORDER.
 TO FIND THE SPECIALITY OF THE DAY.
 IN SETTING UP A BUFFET.
 SERVICE OF COMPLIMENTRY BREAKFAST
TOGETHER.
 TAKING SPECIAL CARE OF IN HOUSE GUEST
REGARDING THE FOOD. 15
CO-ORDINATION WITH HOUSEKEEPING

 REGARDING GETTING PROPER CLOTHES AND

LINEN.
 FOR THE CLENALINESS OF THE OUTLETS.
 ANNUAL PURCHASE REQUISTION OF LINEN FOR
THE OUTLETS.
 FLOWER ARRANGEMENTS IN THE SEVERAL
PARTS OF THE OUTLETS.
 REGARDING THE REFILLING OF THE MINI BARS
AND OTHER AMMENITIES IN THE ROOM. 16
CO-ORDINATION WITH FRONT OFFICE
 REGARDING THE ARRIVAL AND DEPARTURE OF THE
GUESTS IN THE HOTELS.
 IF GUEST HAS ANY REQUEST REGARDING THE FOOD
SERVICE AND PREPARTION.
 INFORMATION OF VIP’S ARRIVAL AND DEPARTURE FOR
THE COURTEOUS AND EFFICIENT SERVICE WHICH WILL
REFLECT THE SERVICE OF THE HOTEL FOR FURTHER
BUSINESS OPPORTUNITIES.
 FOR THE PREPARTION OF DAILY SCHEDULE.

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CO-ORDINATION WITH STORE DEPARTMENT

TO PROVIDE THE PURCHASE REQUISITION OF VARIOUS

CATERING AND FOOD SERVICE EQUIPMENT.
REQUISITION OF VARIOUS RESTAURANT SUPPLIES:-
ORDER PAD,PENCIL,BOTTLE OPENER,TOOTHPICKS ETC.

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CO-ORDINATION WITH SECURITY

MAINTAINENCE OF GUEST SECURITY HOTEL

PROPERTY AND ASSEST.
PREVENTION OF UNWANTED INCIDENTS OCCURING IN
THE HOTEL

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CO-ORDIANTION WITH HUMAN RESOURCE

 REGARDING THE PROMOTION AND SALARY INCREMENT OF THE

STAFF MEMBERS.
 ORGANISING VARIOUS TRAINING PROGARMMES.
 PROVIDING NEW STAFF MEMBERS FOR MANPOWER AND
EFFICIENT WORKING OF THE DEPARTMENT.

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CO-ORDIANTION WITH ACCOUNTS

 TO HANDLE GUEST BILLING AND POST THEM IN THE BILLING

SECTION.
 TO PROVIDE DAILY SUMMARY OF PROFIT AND LOSS OF THE
RESTAURANT AND BAR.

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CO-ORDINATION WITH SALES AND MARKETING

WORKING OUT OF VARIOUS PROGRAMMES AND

FAIRS IN THE OUTLETS.
WORKING ON VARIOUS PACKAGAES TO INCREASE
THE SALES OF THE OUTLETS.

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COO-ORDIANTION WITH ENGINEERING

 FOR THE MAINTAINECE OF OULETS LIKE AC’S

HEATERS,LIGHTING.

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