The food and beverage service is part of the service-oriented hospitality sector. The organisation chart of Food and Beverage Service department should provide a clear picture of the lines of authority and the channels of communication within the department. Inter departmental coordination and communication with F and B service and other departments The Food and beverage service department is seen to possess a very vigorous intra and inter departmental interactions in prospect of accomplishing works. Food and Beverage Service Department. In a large hotel, the department is headed by the Food and Beverage Director who is assisted by the respective outlet managers / Asst. Using the same eight stage template means that information about a single or multiple operations can be organised in the same way. The course describes the organisation and key duties of restaurant staff, including floor staff and kitchen staff, from apprentice to managerial levels. Food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage premises, which can be: Restaurants, Bars,… The Food and beverage service department is seen to possess a very healthy intra and inter departmental relationships in prospect of accomplishing works. The four major operational departments of a hotel are: housekeeping department, food and beverage service department, food production (kitchen) department, and front office department. Food and Beverage Service Organisation Chart / F&B Service Organization Chart. 2. Housekeeping Relationship and Coordination with other Department (1) Housekeeping Relationship with Accounts (1) Housekeeping Relationship with Engineering / maintenance (1) Housekeeping Relationship with Food and Beverage (1) Housekeeping Relationship with Front Office (1) Housekeeping Relationship with Human Resource and Training (1) A food and beverage department is responsible for supplying food and drink to the members of an organization and its guests. Food and Beverage Department (F&B) is responsible for maintaining high quality of food and service, food costing, managing restaurants, bars, etc. Catering establishments, airline dining, restaurants, dining halls, cafeterias, lounges can all run independently or be a part of larger establishment such as a casino, resort or cruise ship. The food and beverage sector grew out of … This has also made the functioning of the organization very smooth. According to Statistics Canada, the food and beverage sector comprises “establishments primarily engaged in preparing meals, snacks and beverages, to customer order, for immediate consumption on and off the premises” (Government of Canada, 2012).This sector is commonly known to tourism professionals by its initials as F&B.. It can be a part of a large hotel or tourism business and it can also be run as an independent business. This has also made the functioning of the organisation very suave. You will learn about the relationship between the food and beverage department and other hotel departments, such as room service and the stewarding department. A waiter must be fully aware of the role of each co-ordinating department. Inter-departmental Relationship (Food and Beverage Service and other Departments) Introduction A restaurant depends largely on certain departments for effective functioning. 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