F&B Operations - the functions and responsibilities of F&B operations

Basic Functions of F&B: serve food & drink to people and to satisfy their various types of needs.

Main aim of F&B: achieve Customer Satisfaction.


The needs that customer might be seeking to satisfy are:


–Physiological: the need of special food items


–Economic: the need for good value for the price paid


–Social: a friendly atmosphere


–Psychological: the need for enhancement of self‐esteem

–Convenience : the desire for someone else to do the work

Basic Responsibility of Foodservice:

Apart from shoulder the above responsibilities, F&B operation should take the following responsibilities:

Purchasing Food and Beverages:

As the basic function of F&B is providing food and beverages for the customers, thus, one of the responsibilities of F&B is purchasing the right quality and the right amount of different types of food.



Planning Menus:


The Menus of an restaurant can be the crucial factor of success or failure. A well-planned menu can stimulate the revenue and attract the consumers to come again.


Maintaining Daily Operation include:


- Maintaining a Cleaned Organized Environment in the Kitchen


- Maintaining Perfect Cleanliness of All Service Areas in Food & Beverage Outlets


- Providing Efficient and Planned Preparation of all Operating Equipment


-Maintenance of Machines

-Forecasting Labour and Cleaning Supply Needs


-Inventory of Chemical Stock


-Maintaining Strict Inventory Control and Monthly Stock Check



Food Service Hygiene:


Hygiene is a key element for an restaurant. Reputation of a restaurant is made based on its menu and hygiene. Thus, any tangibles things like the environment, staff, machines, utilities must be shown as well-conditioned. Certainly, the food and beverage which provide to customers must be in the good condition.


Beverage Control:

The record of the suppliers and the deliveries should be kept in case there are some problems, which allowing to chase back the sources. Stocking taking and related stock checking system should be develop to evaluate the number of stock and easier to do the repurchase and chase out the overdue product. CCTV should be set to monitor the staff work.



Steps of Cost control and budgeting:


1) Establishment of standards or goals.


2) Measurement of performance.


3) Comparison and analysis.


4) Corrective action.



Factors to measure how well of F&B operation:

Food and Beverage Division

Food and Beverage Division Organization Chart

Reference; http://www.slideshare.net/rajendranabar/the-challenge-of-fb-operations-compatibility-mode