The food and beverage department is made up of the food and beverage manager who directs the work of the department, the purchasing steward who,buys,receives and stores food and beverages for the department, the executive chef who decides on the items on the menus and coodinates the preparation of the food and beverage, the chief steward who is in charge.
of sanitation, the headwaiter who is responsible for serving the food and beverages to the guests and the food and beverage controller who maintains control over the system, prepare statements for the management and analyzes all stages of the food and beverage operation. Under these people are storekeepers,pantrymen, icemen, chefs, chef assistants, butchers,pastrymen, bakers, waiters and waitresses, busboys,bartenders, porters and barboys.
The food and beverage department is a very important division of a hotel. It is often one of the foremost income earners for the hotel. Food and beverage can account for two fifth to one half of a hotel's profit. In fact, food and beverage is such an indispensable part of a hotel that in China a hotel is called "dafan dian" meaning "grand restaurant". A de-luxe hotel can boast many food and beverage outlets. It may, for instance, have an outlet for two or three of the following national cuisines; French, Chinese, Italian, Japanese or American in addition to the local cuisine.Usually it also has a
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