In today's world, food and beverage service industry has grown a lot, according to the calculation it serves more than 100 million meals per day. It has spread in all walks of life ranging from hotels, restaurants, industrial canteens, hospital canteens, railways, airways, all now part of the food and beverage service industry.
The basic function of this industry is to serve food and drinks to people, to meet various kinds of needs. The main objective is to achieve customer satisfaction. The needs of customers who may seek to satisfy are:
Physiological: special dietary needs
Economy: the need for the best value for the price that is paid
Social: friendly atmosphere, frankly express feelings
Psychological: the need to improve self-esteem
Convenience: the desire of others to do the work
This needs a big role to play various determining factors, responsible for defining the different types of methods of service in the food & beverage services industry.
Food and beverage service is "food flow" (from the purchase of food (purchasing) for services to customers) is primarily concerned with the delivery and presentation of the food to the customer, after the completion of food production. Sometimes, involving transport if there is separation of production facilities and service.
S = Smile to everyone (to give a smile to everyone)
E = Excellent in everything we do (do all
pleasant and satisfying)
R = Reaching out to every guest with hospitality (affordability and
approaching guests with a full welcoming)
V = Viewing every guest as special (conceiving with flavor
Very attentive)
I = Invitting guest to return (to do everything
the guests who will make the guests arrive
back)
C = Creating a warm atmosphere (always create the atmosphere
familiar / warm towards guests)
E = Eye contact shows that we care (eye occasionally must contact
with a view, so guests can call
if we needed anything)
According Soekresno and Pendit (1998: 4) states that the food and beverage department is part of the hotel that takes care of and responsible to the needs of food and beverage service as well as other requirements related, from guests staying or not staying in the hotel and managed commercially and professionally.
Food and beverage department is a department that is absolutely necessary in the supply and service of food and beverages in their duty food and beverage department is divided into two
parts depend on each other and need to cooperate closely.
Two (2) sections are:
1. Food and beverage front (front service)
That is the part that directly relate to guests, consisting of a bar, restaurant, banquet and room service.
2. Food and beverage rear (back service)
That is the part that does not directly relate to guests having to go through an intermediary waitress, consisting of kitchen, stewarding.
Food and beverage department objectives by Sukarno and Pendit (1998: 5) is:
1. Selling food and drink as much as possible with suitable prices.
2. To provide the best service to guests so that guests feel satisfied. This concerns the quality of service quality of the food and drinks, the attitude of the employees, the room decor and atmosphere around, the equipment used and sanitation.
3. Getting the maximum profit and to sustainability.
Tasks and Responsibilities of Each Position
From the organizational structure of the F & B Services Department above, it can be seen that each employee or staff have duties and responsibilities are different. There is no job description for F & B Services Department at Inna Kuta Beach Hotel Cottage & Spa as follows:
Food and Beverage Service Manager: in charge of all outlets that exist in the Food and Beverage such as: Restaurant, Bar, Banquet.Secara outline the responsibilities and duties of a Food and Beverage Service Manager are:
v Coordinate activities and Operations Food and Beverage Service
v Responsible and supervising all activities of the Food and Beverage Service
v Handle the problem can not be overcome by subordinates
v Develop a work plan and train subordinates
supervisor
Duties and responsibilities of a supervisor is
v Responsible for the smooth running of Operations at the respective
v accountable all duties to his superiors
v Controlling and coordinating directly subordinates at work
Waiter / waitrees
Waiter / waitrees tasked with providing food and beverage service to guests
Bar Waiter / waitrees
v Responsible for making and serving drinks ordered by a
F & B Secretary
v To help accomplish the tasks of FB Manager
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