Food and Beverage Learning guide

1. F&B
(Food & Beverage Services)
CHAPTER 2
SUPERVISION AND
ORGANIZATIONAL CLIMATE

2. Contents of this
Chapter
Personal Attribute of a
Supervisor
The Role of a Supervisor
The Service Staff
Organiational Chart of Food
and Bev.
Careers in Food and Beverage
Service

3. As a supervisor in the hospitality industry, you have obligations to
the owners, the customers, and to the people you supervise, which
put you in the middle of the action.
Personal Attributes of A
Supervisor
To your employees, you represent management: authority,
direction, discipline, time off, more money, and advancement;
to the owners and superiors in management, you are the link
with the workers and the work to be done: you represent
productivity, food cost, quality control and customer service:
you also represent your people and their needs and desire.

4. THE ROLE OF A
SUPERVISOR
A supervisor is any person who manages
people who make products or perform
service. A supervisor is responsible for the
out put of the people supervised - for the
quality and the quantity of the products and
services. Usually, the supervisor is the
manager of a unit or department of an
enterprise and is responsible for the work
of that department

5. 1. OBLIGATIONS TO OWNERS: Your primary obligation to
the owners is to make the establishment profitable. The major
part of your responsibility to them is to run your part of their
business to produce that return because that is why they hired
you.
THE ROLE OF A SUPERVISOR
2. OBLIGATIONS TO CUSTOMERS: these are the reasons
why a hotel or restaurant exists, and they are the source of
profit. They come to your restaurant by choice and if they are
treated and served well, they will continue to patronize your
business.
3. OBLIGATIONS TO EMPLOYEES: it is up to you to
provide your employees with an environment in which they
can be productive for you. This is something you need,
because you are directly dependent on them to make the
business successful.

6. 1. PLANNING: Looking ahead to chart goals and the best courses of
future action; involves for example, determining who, what, where,
when, and how work can be done.
EIGHT (8) FUNCTIONS OF A
SUPERVISOR
2. ORGANIZING: Putting together the money personnel, equipment,
materials and methods, for maximum efficiency to meet the
establishment’s goals such as developing employee work teams
3. STAFFING: Determining personnel needs and recruiting,
evaluating, selecting, hiring, orienting, training, and scheduling
employees.

7. 4. LEADING: Interacting and guiding employees about getting certain
goals and plans accomplished, involves many skilss, such as
communicating, motivating, delegating, instructing, supporting,
developing and mentoring employees.
EIGHT (8) FUNCTIONS OF A
SUPERVISOR
5. CONTROLLING AND EVALUATING: Mnitoring and evaluating
results in terms of goals and standards previously agreed upon, such
as performance and quality standards and taking corrective action
when necessary to stay on course.
6. COORDINATING: Meshing to work of individuals, work teams and
departments to produce a smooth running operations.

8. 7. PROBLEM SOLVING AND DECISION MAKING: Uisng a logical
process to identify causes of and solution to problems to make
decisions.
EIGHT (8) FUNCTIONS OF A
SUPERVISOR
8. REPRESENTING: Representing the organization to customers and
other people outside the enterprise.

9. The Service
Staff
The quality of
service and attitude of the
service staff in any
establishment reflects
heavily on the quality of
business. No matter how
good the food tastes and
the ambiance is, poorly
trained, untidy staff can
intimidate customers.

10. PHYSICAL ATTRIBUTES OF STAFF
1. Physical
Hygiene and
Appearance
2. Work
Related
Attributes
Good
Conduct
Salesmanship
Good
Memory
Ability to
Assume
Responsibility
Maximize
revenue
Observation
Concentration
and Skill

11. CAREERS IN FOOD AND BEVERAGE
SERVICE
a. Executive chef or chef de cuisine – overall in-charge of
the kitchen
b. Sous chef – assistant of the executive chef
- Sauté chef (Saucier) - responsible for all sauteed
items
- Fish chef (Poissonier) – responsible for all fish and
seafood items
- Roast chef (Rotissuer) - responsible for all roasted,
braised and grilled meats and their sauces.

12. CAREERS IN FOOD AND BEVERAGE
SERVICE
- Vegetable chef (Entremetier) prepares hot appetizers, soups,
vegetables, pasta and starches.
- Cold-food chef (Garde Manger) – pantry chef responsible for
preparing cold foods, including salads, cold appetizes, pates, terrines,
and other charcuterie items.
- Butcher (Boucher) - butcher meat, poultry, and sometimes fish.
- Pastry chef (Pastissier) – prepares baked items, pastries and
desserts.

13. CAREERS IN FOOD AND BEVERAGE
SERVICE
2. FOOD AND BEVERAGE MANAGERS– They manage all food and
beverage outlets in hotels and other large institutions and
establishments. Ensuring staff training in maintaining highest
professional standards
3. SERVICE STAFF – The profession of either managing or servicing in a
restaurant or a food service institution.
a. Maitre d’ Hotel – in-charge of the dining room service and
staff, aid the reception headwaiter during service and will
possibly take some orders if the station waiter is busy
b. Captain Waiters or Chef de Rang– the senior among the
food servers
c. Commis de Rang – the kitchen runner
d. Aboyeur – the liaison between service and kitchen staff
e. Sommelier – the wine steward

14. CAREERS IN FOOD AND BEVERAGE
SERVICE
f. Waiter of Food Attendant - serve guests
g. Bartender and Busboy – serve and prepare beverages
h. Baristas – serve and prepare coffee and tea preparation
i. Stewards – clean and wash dishes and kitchen equipment

23. OTHER CAREERS IN FOOD AND
BEVERAGE SERVICE
FOOD AND BEVERAGE CONTROLLERS – They purchase
and source ingredients in large hotels as well as manage
the store and stock controls.
CONSULTANTS AND DESIGN SPECIALISTS– They work with
restaurants owners in developing menus, layout and designs of
dining room and establishing kitchen protocols.
SALES PEOPLE– They introduce to chefs and business owners new
products and are able to demonstrate the proper use of equipment.

24. CAREERS IN FOOD AND BEVERAGE
SERVICE
TEACHERS– They teach people and students how to pursue
goals related to the culinary world.
FOOD WRITERS AND FOOD CRITICS – They establish public
contact with people on food trends, chefs and restaurants. Many
of them write for newspapers and some publish books.
FOOD STYLISTS AND PHOTOGRAPHERS – They work with food
magazines, catalogues and advertising to make them visually
appealing.
ENTREPRENEURS – Many people have developed their own business
like restaurants, bars, culinary institutions, and food manufacturing.

25. END OF
PRESENTATION