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Catering\Craft Practices

3RD TERM NOTE

 

Food and beverage service can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customer.

The food and beverage industry has unlimited opportunities where individuals interested in catering can fit into and graduate into with more experience in meeting the demands and expertise in the area.

The food and beverage service department usually has the largest staff.  Leadership and supervision is required to effectively direct the department and guide the staff. The personnel in the food and beverage service industry require practical knowledge of operations as even a small error can cause displeasure to the guest.

Staff organization plays a major role in the success of any establishment. It is also important to have well-disciplined operation in an outlet. It helps the management to allocate the right persons in the right positions.

Food and beverage Personnel can be categorize into three levels.

 They are: 1. Managerial Staff.

                2. Supervisory Staff.

                   3. Operational Staff.

1. Managerial Staff- This category of staff is on the top in an organizational chart. They are also known as ‘Top management.’  They are responsible for the overall performance of an establishment.

2. Supervisory Staff- This category of staff takes the middle part of an organizational chart. They are also called the ‘Middle Management’. This category fills about 15percent of the total number of staff working in an organization. Their main responsibility is to supervise the lower staff and communicate them the decisions, made by the top-level management.

3. Operational Staff – This category of staff is at the bottom of an organization chart, they are the one who actually have hands on the job. Most of the physical work is performed by this category of staff; they make about 80 percent of the total staff in an organization.

ORGANIZATION CHART

An organization chart is a diagram or format in which the job positions are arranged in an order of their level of hierarchy.

Below is the typical Organization Chart

                                                       LARGE ORGANIZATION CHART

 

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FOOD AND BEVERAGE SERVICE PERSONNEL AND THEIR FUNCTIONS:

  • Food & Beverage Manager.
  • Employs, discipline and dismisses staff.
  • Ensures that profit is maximized.
  • Ensures that quality in relation to prize is maintained.
  • Holds regular meetings to help maintain standard.
  • Restaurant Manager/directeur de restaurant.
  • The restaurant manager is responsible for the organization and maintenance of the food and beverage service area. These includes: the bar, room service, the kitchen, banquet hall etc. in a big establishment.
  • He sets the standard of food service and maintains it.
  • Plans duty roster, holiday list, off and on duty roster.
  • Do daily staff briefing.
  • Reception Headwaiter.
  • Accepts booking.
  • Keeps booking diary up to date.
  • Welcome guests on arrival and take them to their seat.
  • Help with the compilation of duty roster.
  • Head waiter/Maitre d’ hotel.
  • Receive guest and take them to their seat.
  • Responsible for seeing mise-en-place or pre-preparation duties, ensuring that nothing is forgotten.
  • Aid the reception head waiter during service.
  • Relieve the restaurant manager or the reception on their days off.
  • Station Head waiter/Maitre d’ hotel de rang.
  • Responsible for a team of staff serving a number of stations (100-125 covers).
  • Take care of the gueridon service showing his special skills.
  • Attends to all guest complaints.
  • Can also receive guest and take their orders

                         

  • Station Waiter/Chef de rang.
  • Greet guest upon arrival, take them to the their table and seat then down
  • Take orders from guest.
  • Service between 4-8 tables.
  • Assistant station waiter/demi-chef de rang
  • He assists the station waiter in his service.
  • Waiter/Server/Commis de rang
  • Act by the instruction from the chef de rang
  • Clears the table after each course.
  • Help in the service of vegetables and rolls.
  • Help with presentation of bill.
  • Debrasseur

This is a learner on industrial attachment wishing to take up food service as a career.

  • He/She may help during preparation
  • Fetch and carry items as directed.
  • Helps in clearing.
  • Refills the sideboard during service.
  • Carver/Trancheur:
  • He is responsible for the carving trolley and carving joints. He should be skillful enough to maximize the number of portion carved out from any meat, be it turkey, pork, fish, poultry, beef.
  • He should have knowledge of appropriate accompaniment to go with any type of meat.
  • The Lounge Staff:
  • He is responsible for service in the lounge.
  • He serves morning coffee, afternoon tea, and aperitifs before and after both lunch and dinner.
  • They responsible for the lounge in the morning and maintain cleanliness throughout the day.
  • The Cashier:
  • The cashier is responsible for billing, payments and ledger accounts for the food and beverage operations.
  • He prepares bills for food and drinks.
  • Banquet Manager:
  • Responsible for booking of functions
  • Help customers to choose menu.
  • Arrangement of flowers.
  • Head Chef/Chef de Cuisine: - He is the commander of the kitchen and takes instruction from the food and beverage manager.
  • They supervise food preparation.
  • Plans menu in consultation with the food and beverage manager.
  • In charge of all kitchen equipment.
  • Draw duty roaster and delegate duties to staff.

ATTRIBUTES OF FOOD AND BEVERAGE SERVICE PERSONNEL:

The product of food and beverages is not just food and drink. Any member of staff in contact with customer is also a part of the product. No matter how good and attractive your environment, food, drinks and staffs may be the quality of the staff matters a lot.

Some principal attributes necessary in food and beverage service personnel are as follows:

  • Hygiene Appearance: - The staff should be clean from head to toe. Excessive jewelry and make up should not be worn.
  • Punctuality:

The staff should show interest by being punctual and avoid giving excuses to be absent from duty.

  • Knowledge of food and beverages skills:

A staff should have sufficient knowledge on the menu, wine and drink to be able to give suggestion to guest. The staff will have basic knowledge of everything in the establishment.

  • Personality:

The staff must have a pleasing personality and ability to smile, means friendship to every guest.

  • Honesty:

Staff should be honesty and also transparent. This will make the customer and follow staff to trust and respect the staff and once the trust is built, the customer and management relationship will be cordial. A good working atmosphere and good team spirit among the food and beverage staff will be enhanced.

  • Sense of Urgency:

Being able to attend to customers fast and accurate help staff cope with busy period and customers are assured of attention immediately the step into the hotel without fear of consuming their precious time.

  • Loyalty:

The staff should be loyal to the management in order to move the establishment forward and profit is minimized.

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