FOOD

AND
BEVERAGE
DIVISION
F&B is a common abbreviation for "Food and Beverage" in
the United States and Commonwealth countries,
including Hong Kong.

The sector/industry specializes in the conceptualization,
making, and delivery of food.

Most F&B employees work in restaurants and bars, such as at
hotels, resorts, and casinos.

F&B operation can be critical to the overall success
of some lodging operations.
FOOD AND BEVERAGE
DEPARTMENT
F&B Divisions is led by the director of food and
beverage.

She or he reports to the general manager.

The Food and Beverage Division is responsible for the
dining rooms, restaurants, galleys, bars, cleaning and
provisions.
EFFECTIVE OPERATION OF THE
FOLLOWING DEPARTMENT:
Catering and Banquet
Restaurant
Stewarding
Bar
Kitchen
Room Service
DUTIES AND RESPONSIBILITIES
OF F&B DIRECTOR
Directs and organizes the activities of F&B department to
maintain high standard.

Develop, implement, and monitor schedules of all
operations.

Participate with the chef and restaurant managers in the
creation of attractive menus designs.

Assign for the operation of the various food.

Effective control of food, beverage, labor costs among
departments.


KITCHEN

Executive Chef head of the kitchen

Duties & Responsibilities

o Responsible to the F&B for the efficient and
effective operation of kitchen food production.
o To exceed guests expectation in the quality and
quantity of food.
o Operates the kitchen in accordance with company
policy.
EXECUTIVE CHEF
`SOUS CHEF
A French word meaning nder
Responsible for the day-to-day running of each shift.
The chef who is second in authority in a restaurant o
r kitchen, ranking below the head chef
`SOUS CHEF
CHEF DE PARTIE
These stations are organized according to
production tasks, based on the classic brigade
introduced by
GEORGE AUGUSTE ESCCOFFIER

Chef de partie, also known as a Station chef or line
cook


CHEF DE PARTIE

THE BRIDGE INCLUDES THE FF.
ENGLISH FRENCH DUTIES
Sauce Chef Saucier Prepares sauces,
stews, saut, hot hor
dbeuvres
Fish chef Poissonier Cook fish dishes
Roast Chef Rotisseur Roasts, broils, grills,
and braises meats
Relief Chef Tournant Relieves station
chefs
Vegetable Chef Entremeteir Prepares
Vegetables
Pastry Chef Patissier Prepares all hot and
cold dessert items
Pantry Chef Garde Manger Prepares all cold
food:
Salads, cold hors,
buffet food and
dressing