The document outlines the objectives and importance of inter-departmental relationships and coordination, particularly between the food & beverage department and others in a hotel setting. It specifies the roles and interactions with various departments such as kitchen, housekeeping, front office, engineering, and human resources, emphasizing efficient collaboration for smooth operations. The review highlights that the functioning of each department relies on others, necessitating optimal resource utilization and effective communication.

1. INTER-DEPARTMENTAL
RELATIONSHIP &
CO-ORDINATION

2. SESSION OBJECTIVES
After the end of the session one should be able
to understand the inter-departmental relation &
the co-ordination between FOOD & BEVERAGE
and other departments.

3. CONTENTS
 Interdepartmental relation & Coordination
 Relation with Kitchen
 Relation with House Keeping
 Relation with Front Office
 Relation with Engineering
 Relation with Human Resource
 Relation with other Departments

4. DEFINITION
The relation between Food & Beverage and other
departments & to work together in an efficient,
coherent & organised way with other departments
for the smooth functioning of the hotel.

5. RELATION WITH KITCHEN
 Food Orders
 KOT tracking
 Standing orders &
Special requests
 Menu Compiling & Menu training
 Liaison
 Guest interaction & cooking class
 Kitchen show round for the guest
 Guest’s request for recipe

6. RELATION WITH H.K.
 Provides linen & uniform
 Linen disposal & Exchange
 Liaison
 Guest’s request & miscellaneous works

7. RELATION WITH F. O.
 Provides guest personal information's (e.g. guest
being intolerance against gluten)
 Bill settlements
 Table reservation for restaurants
 Early Morning Tea service
 Wake-up call
 VIP arrival report/or arrival report
 Welcoming of guest during check-in time
 Liaison
 Guest’s request & miscellaneous works

8. RELATION WITH ENGINEERING
 Changing of fused bulbs
 Maintenance jobs should be given in written to
the engineering and a proper follow up should be
done
 Liaison
 Guest’s request
& Miscellaneous work

9. RELATION WITH H. R.
 Staff should report in time & Attendance
 Maintaining leaves record
 Employee personal file.
 Grooming & Discipline
 Liaison
 Staff counseling
 Recruitment
 Grievances handling

10. RELATION WITH OTHERS
 Smooth operation
 Optimum utilisation of resources
 Liaison
 Salary & Wages
 Store requisition & Purchases
 Control
 Moral & legal obligations.

11. REVIEW
Each department in a hotel is depended on
others for the smooth operation & optimum
utilisation of resources.

12. BIBLIOGRAPHY
Food & Beverage Service (Manoj Kumar Yadav
pg 151-160)
 Google www.scribd.com/doc/.../Manual-for-Food-Beverage-Service