Food and Beverage Management - Unit 3

CHAPTER 3
FOOD AND BEVERAGE
MANAGEMENT
RESTAURANT LAYOUT AND
ORGANIZATION STRUCTURE
PREPARED BY:
NORHASIMAH BINTI HAMIM
SCHOOL OF HOTEL MANAGEMENT
FACULTY OF HOSPITALITY AND TOURISM
MANAGEMENT

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LEARNING OUTCOMES
At the end of this chapter, students will be able to:
 Define the structure of Restaurant Layout
 Identify and explain the functions of the FOTH and BOTH
 Define the Organization Chart
 Identify and explain the functions of each job description/position
 Learn the attributes of food and beverage service personnel

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TOPIC OUTLINES
Introduction
4.1 Front of the House
4.1.1 Reception area
4.1.2 Dining area
4.1.3 Bar
4.1.4 Show kitchen
4.1.5 Dividing restaurant area into stations
4.2 Back of the House
4.2.1 Still room
4.2.2 Cellar
4.2.3 Stewarding area
4.2.4 Store room
4.2.5 Staff locker
4.3 Organization Structure/Chart
4.3.1 Organizational chart
4.3.2 Job descriptions and functions
4.3.3 Attributes of food and beverage service personnel

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INTRODUCTION
A front of the house department is a department that is visible to
the customer.
FRONT OF THE
HOUSE (FOTH)
BACK OF THE
HOUSE (BOTH)
A department that is not visible to customers (sometimes referred
to as ‘Heart of House’).
A revenue centre which is a department that generates revenue
or sales directly, such as the restaurant of bar. Another way of
thinking about it is any area that has a Point of Sale register or till.
A support centre which is a department that supports revenue
generating areas, such as the kitchen and stores.

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INTRODUCTION
Dining area Kitchen Storage

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INTRODUCTION
 Study how the allocation and design of the restaurant affect the flow of the
service.
 Service flow affected by the movement of:
people – Guest, Personnel, Supplier, Administration and Production
Dining
area
Lockers,
toilet,
cafeteria,
leisure
room
Storage
room.
Loading
area
Stewarding
area,
rubbish
disposing
Kitchen
Disposition of the area

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INTRODUCTION
The basic rules of disposition of the restaurant:
 ONE way flow, NO crossing of flow
 Double door avoid noises and bad smells
 Easy access
 Production area and dining area should be at the same level
 Back of the house must not be exposed to the guest

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4.1 Front of the House (FOTH)
 Reception area
 Dining area
 The bar
 Show kitchen

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Design Concerning
 The Theme – classic,
contemporary, fusion, ethnic etc.
 Type of clientele
 Menu proposed

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Creating Ambience concerning the aspect of:
 Decoration
 Ground, walls and ceiling
 Lighting
 Air-ventilation
 Furniture and equipment

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4.1.1 Reception area
In door Lounge
(Hotel)
Restaurant Reception
Outdoor Lounge (Resort)

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4.1.2 Dining area

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4.1.3 Bar

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4.1.4 Show kitchen

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The guidelines must consider:
 Distance of station from the kitchen
 Location of station
 Types of tables
 Number and distance of side
stands/ tray stands to the station
 Types of service
 Quality service
4.1.5 Dividing restaurant area into stations
Discussion:
a)What are the advantages of dividing restaurant areas into stations?
b)How to ensure smooth service operation if the management decide to
extend or located the dining room at the 2nd floor of the building?

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4.2 Back of the House (BOTH)
 Still room/pantry
 Cellar
 Stewarding area
 Storage area
 Staff locker

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 Main function is to provide items
of Food & Beverages required for
the service of a meal
 e.g; prepare breakfast, coffee &
tea and items not catered for by
the other major departments in a
foodservice operation, such as the
kitchen and pastry.
4.2.1 Still room/pantry

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4.2.2 Cellar

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4.2.3 Stewarding area

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 Dry storage
 Walk in chiller & freezer
4.2.4 Store room

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 Equipment storage area
 Chemical storage area

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4.2.5 Staff locker

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4.3 Organization Chart/Structure
4.3.1 Organizational Chart
Hotel Organization
S&M manager
General manager
F. controller Maint. manager RD managerF&B manager
Executive asst.manager
Resident manager
HR manager
Restaurant
manager
Executive
chef
Cashier
Night
auditor
Chief
accountant
Training
manager
Room
attendant
Asst.
housekeeper
Reservation
. Clerk
Asst. FO
manager
FO
manager
Exec.
Housekeeper
Personnel
manager
Head
chef
Chef
de
partie
Asst.RM
Captain
Waiter
Commis

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Food & Beverage Department
Discotheque
manager
F&B Manager
Specialty
restaurant
manager
Asst.F&B manager
Beverage
manager
Banquet
manager
Coffee house
manager
Room Service
manager

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Traditional Restaurant Chart
Restaurant manager
Supervisor
Station waiter
Wine Waiter
Sommelier
Headwaiter
Apprentice
Station headwaiter
Asst.section waiter
Waiter
Asst. RM

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Modern Restaurant Chart
Waiter
Captain
Busboys
Hostess
Restaurant Manager
Asst. RM
Supervisor

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4.3.2 Job descriptions and functions
Job Description – General Manager
Nature of job • Planning of management and operational policy
• Organizing the management and operation workforce.
• Making decision with regards to daily operational issues.
• Development of the department and application of regulation and
security
Position in
hierarchy
• Highest in hotel organization
• Reporting to board of director or owner

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Nature of job
• Managing the administrative and operational of the restaurant
service
• Updating products according to customer’s needs
• Working with chef in menu and special events
• Purchasing of materials, set pricing, quality control
• Training and promotion, staffing, holding meeting
Position in
hierarchy
• Reporting to GM and owner
Job Description – F&B Manager

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Nature of job
• Organizing and conducting staff training.
• Enforcing operational standard.
• Managing Restaurant cost control.
• Ensuring service quality and guest satisfaction.
• Planning duty rooster and involve in staffing interview
Position in
hierarchy
• Reporting to F&B
Job Description – Restaurant Manager

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Nature of job •Order taking
• Helping in creating duty rooster
• Service organization
Position in
hierarchy
• Reporting to Restaurant manager & F&B manager
Job Description – Head Waiter

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Nature of job • Up selling of menu
• Servicing the guest
• Set up of the restaurant
Position in
hierarchy
• Reporting to head waiter
Job Description – Waiter

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Nature of job
• Managing cellar budget, organize cellar stock
• Advise in purchasing of wine
• Recommending beverage to customer
• Wine service
Position in
hierarchy
• Reporting to restaurant manager
Job Description – Sommelier

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4.3.3 Attributes of food and beverage service personnel

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