Food and Beverage Service Areas. This department is specialized by its output of the products that satisfies customers demand for food and beverage. Ancillary Departments Introduction:-These are service areas usually acting as the link between the kitchen and the food service areas. It is very essential to ensure that there is an active cooperation and good relation between the staffs of these two areas. The service sequence – which is primarily concerned with the delivery of the food and beverage to the customer. In a large hotel, the department is headed by the Food and Beverage Director who is assisted by the respective outlet managers / Asst. The Food and Beverage ("F&B") department in a hotel is responsible for the operation and maintenance of the dining rooms, restaurants. Food and Beverage Manager is a team leader in terms of food and beverage promotion and management. Actually, without Banquet Hall Hotel or Restaurant is valueless. The food and beverage service department is an integral place in any hotel which is responsible for the systematic and the actual service of food and beverage to the general public or customers as per the order in any F &B outlets. A Organizational Chart showing Food and Beverage Department. The Kitchen Stewarding department strives to ensure cleanliness, preparedness, and orderliness in the commercial kitchen so that the kitchen staff can work efficiently. food and bevarage sections in hotels desinged by, mr.p.suresh, lecturer sections of food and bevarage sections in hotels Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. Merupakan suatu department yang ada di hotel yang mencakup food and beverage service dan food and beverage product dimana kedua bagian tersebut berfungsi untuk menjual jasa pelayanan makanan dan minuman untuk para tamu hotel dan dikelola secara komersial dan professional. Apart from providing food and beverages to their consumers, the food and beverage (F&B) operations have other functions in the hospitality industry. 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.