The paper “ Food and Beverages Department - Function and Goals, Internal and External Relationships, Management Competencies, and Quality Control” is a thoughtful variant of term paper on the management. Hotel and restaurants fall under the hospitality industry. In this industry, there is an act of kindness which includes welcoming the guests, providing foods and accommodation for a fee. In a restaurant, there are many departments. One of the most challenging departments in the food and beverage department (Robinson, Lü ck & Smith, 2013). The food and beverage department in a restaurant is headed by the food and beverage manager.
Under the food and beverage department, the main task is to serve the guest. An employee in the food and beverage department does everything possible to ensure that the guest has the best dining experience (Kay & Russette, 2000). This report analyses the food and beverage department in an international restaurant. The report starts by discussing the roles of this specific hotel department. The report then outlines the food and beverage department's key internal and external relationships. Lastly, the report identifies the key management competencies that are needed in the food and beverage department. 2.0 Function and goals 2.1 FunctionsThe department is responsible for managing the foods and beverages.
The food and beverage department is responsible for serving food and beverage for the guests who are staying in the hotel as well as guests (Davis et al. , 2013). The department also prepares the food and beverages that are served. The food and beverage industry has its services worked from the pastry, kitchen and room service. The department is a great source of revenue for the hotel which makes it a vital component.
The kitchen acts as the product division for the food and beverage department. All the food and beverage activities are controlled by this division. To achieve the departments’ functions and goals, the department depends on its production department. The department is made up of pastry and kitchen (Robinson, Lü ck & Smith, 2013). In the pastry, bakery and snacks are made. The section also makes the desserts used by the restaurant. In most restaurants, the pastry is part of the kitchen. The most common pastry dishes are; pies, tarts, and quiches (Ninemeier & Hayes, 2006). 2.2 Goals The food and beverage department in a restaurant works to meet customer expectations and exceed them whenever possible. Provide excellent customer service in food and beverage delivery. Serving in a timely and professional manner Provision of a clean environment for the restaurant guests 3.0 Internal and external relationshipsThe food and beverage department is able to perform its duties through close interactions with other departments.
The communication flow between the departments is critical in the performance. One of the departments which the food and beverage department works closely with is the front office department.
The communication that is relayed between the two departments is very important. Most of the communication between the two departments is relayed through electronic means. The most important information is a number of guests, guest transfers and the expected number of guests in a hotel. Through communication with the front office, food and beverage manager is able to meet the expectations of the customers. Food and beverage manager incoming messages are mostly from vendors, industry representatives, and other departments. The messages are very important for the operation of the department.
The food and beverage department collaborates with the front office in order to successfully complete the transfer of charges (Kriegl, 2000).