Intra and Inter Department
Relationship
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The relation between Food & Beverage with other departments and to work together in
an efficient , coherent and in organised way with other departments for the smooth
functioning of the hotel.
All sections under the umbrella of the F&B department coordinate and cooperate with
each other to achieve objectives of the department that are customer , management,
and employee focused. No department can function in isolation.
2
Front Office
Housekeeping
Kitchen Account
Security FOOD & BEVERAGE Maintenance
SERVICE
Purchase Stewarding
Personnel Sales & Marketing
3
Relationship with Kitchen –
Kitchen produces the dishes offered in the menu card of the
hotel. To successful in its operations, it coordinates with other
F&B sections.
Kitchen take care of –
• Food Orders
• KOT (Kitchen Order Ticket) Tracking
• Standing order and special request
• Menu compiling and menu training
• Guest interaction
• Kitchen show round for the guest
• Guest’s request for the recipe
4
Relationship with House-keeping -
• Provides restaurant linen and uniform of the staff
• Linen disposal and exchange
• Handling the guest request
• Keep F&B area clean after each operation
• Maintaining schedule cleaning
• Flower arrangement as per requirements in all the
departments and for function catering.
• Cleaning of wash rooms.
5
Relationship with Front Office -
• Provides guest personal information's .
eg. Repeat guest , his F&B preferences , any special
requirements , last stay feedback etc.
• Bill settlements
• Table reservation for restaurants
• Early morning tea service (standing orders)
• Wake-up call
• VIP arrival report or arrival report
• Amenities placement in the arrival rooms
• Welcoming of guest during check-in time
• Handling the guest request
• Minibar replenishment and the bill settlement
• Previous complaint guest handling
6
Relationship with Engineering -
• Maintaining of the all electronics and electrical
equipment's.
• Replacement of fused lights or bulbs
• Handling the guest request
7
Relationship with Human Resource (HR) -
• Staff reporting , duty hours and attendance
• Salary or wedges
• Maintaining leaves record
• Employee personal file
• Grooming and discipline
• Staff counseling
• Recruitment
• Induction for the new joinees
• Grievances handling
• Training for the staff
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Conclusion -
In hotel, each department is depended on
others for the smooth operation and optimum
utilization of resources.
The food & beverage department is need to
maintain healthy relationship with all other
department to run day to day operation
smoothly which leads to the guest satisfaction.
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Intra Department Relationship –
➢ 1. Kitchen – It Produces the food. It coordinates with the following other F&B sections
Purchase & Store – It procures and issues the ingredients required for the dishes.
Kitchen stewarding –Pots and pans needed for cooking are cleaned and supplied.
Restaurants , banquets , room service , lounge bar – They serve the dishes made by the
kitchen department and provide guests feedback if any, to improve their quality.
Bar – Starters supplied by the kitchen to bar. Certain preparation of food required wines,
spirit's and beer which are supplied by the bar to the kitchen.
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➢ 2. Service Areas(Restaurants , banquets , room service , lounge bar) –
Service department is responsible for selling the dishes produced by the kitchen .It
coordinates with the following F&B sections
Kitchen – It prepares the dishes required for all service areas including the bar. It also
provides fruits , cream , eggs and other ingredients required for the bar.
Kitchen stewarding – It supplies clean and polished service equipment( Cutlery, crockery,
glassware and service dishes)
Purchase & Store – It procures and issues proprietary sauces , condiments , disposables,
and other supplies required for service,
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➢ 3. Kitchen Stewarding –
It is responsible for cleaning of all kinds of kitchen and service equipment. Polishing &
maintaining of plated silver and silver , keeping the kitchen clean and free from the pest,
garbage disposal, and so on. It coordinates with all sections of the food and beverage
department.
Kitchen – Most of the kitchen stewarding activities are related to kitchen area. It assist
the kitchen to supply clean pots and pans for their preparation of work, cleans the
kitchen area, disposal of garbage, carries heavy vessels .
Service Areas - It supplies clean and polished service equipment's, transport heavy
equipment's ,and furniture for catering functions
Purchase & Store – It provides cleaning agents and tools, equipment's required. 12
➢ Purchase and store –
It is responsible for to provides the material for carrying out the following functions -
Kitchen – It supplies the ingredients required for production of food and beverages
Service Area - It provides condiments , sauces , disposables and so on. It also supplies
alcoholic and non-alcoholic beverages.
Kitchen Stewarding – It provides the required cleaning agents and equipments.
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THANK YOU!
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