GUIDE No.

1
FOOD AND BEVERAGE MANAGEMENT
Definition and generalities of the Food and Beverage activity.
This activity involves the preparation, production, presentation, sale and control of the food and beverage
offering, which is carried out in kitchens, restaurants, bars and other gastronomic areas. The offer and service
are subject to the regulations established by public bodies for the protection and hygiene of consumer health.
All of this will result in customer satisfaction and, consequently, in the desired profitability.
A basic aspect for determining the volumes of costs and expenses for food, for organized or group tourism, is
the price set for the type of plan (AR, MAP and CP) and its breakdown by breakfast, lunch and dinner.
Likewise, the food and beverage offerings in facilities operating under the All-Inclusive modality will be
proportionally dosed.
Gastronomic services are provided in the areas designated for such purposes, such as:
 Restaurant (buffet, à la carte and specialized).
 Snack bar.
 Cabaret.
 Café.
 Barbecue. Grill. Barbecue.
 Bar.
 Nightclub. Disco. Karaoke.
 Special rooms for events, banquets for social functions and catering. Party halls.
 Room service,
 Other points of sale (beaches, kiosks, sales extensions).
These consumption centers or points of sale operate in the facilities according to: Design category. Commercial
category. Compaction level (depending on the season in question). The location, surroundings of the facility,
and the type of service to be offered will also be taken into account, corresponding in general to:
 Beach facilities (simple, dynamic service).
 Nature facilities (simple and familiar service)
 Higher-category facilities (service with greater complexities).
In all cases, the client must be treated in a friendly, courteous and appropriate manner, with all the required
professionalism.
The success of a restaurant, bar, cafeteria, buffet or cybercafe is achieved when it manages to convey a concept
that the customer perceives and that is related to their expectations and immediate or future needs.
When a company manager goes to breakfast, generally to one of the establishments that may be close to his
workplace, he almost always chooses the place that expresses a concept linked to his immediate needs,
economic level, social status, group membership, etc.
When the concept is better defined and clearer, it can be better directed to the market. In general, the attributes
that define a restaurant offer are broad and all of them are interdependent on each other. Basically, the concept
is obtained through: location of the premises; food and drink offerings; prices; corporate identity; atmosphere;
service; quality; guarantee; management style and value for the customer.
The concept is conveyed in each of the indicators mentioned and the client perceives from the moment they
arrive whether or not there is a comprehensive offering, whether due to the environment, the service or the
overall quality.
Perhaps, the letters and menus of the establishments largely express the profile of the company. We do not
always find the right models for letters, which are “tools” for communicating with clients, nor is their
maintenance or preservation the most correct. The letter, as will be seen later, must be a design element,
characterized by its good presentation or condition that defines the product.
Restaurant in its entirety.
ORGANIZATION OF GASTRONOMY ACTIVITIES (A+B) IN A HOTEL FACILITY.
According to the organizational chart presented here, the highest category, largest and most complex facilities
will have a Food and Beverage Department in accordance with current international nomenclature and trends.
To this end, the levels of authority of the Chef and the Maitre are equal, although in the case of facilities where
 GUIDE No. 1
FOOD AND BEVERAGE MANAGEMENT
it is necessary to apply a more reduced structure, the Maitre or Head of Gastronomic Services may be
designated as the main person responsible for all food and beverage areas.
Maximum organizational chart for food and beverage activities

FUNCTIONS OF EACH POSITION IN THE FOOD AND PRODUCTION ACTIVITY

DRINKS
Director of Food and Beverage:
 It manages all activities related to gastronomy, both production and services, and is responsible to the
management of the facility for its correct operation and the results of each operation, with the aim of
achieving the required levels of quality and profitability.
 Controls, evaluates and ensures the training of subordinate staff through the Chef and the Maitre.
 In coordination with the purchasing manager, establishes purchasing standards for food, beverages,
equipment and supplies.
 Supervises strict compliance with the standards for the conservation and handling of food products.
 Supervises the quality of food and beverage preparation and production, as well as catering services.
 Participate and decide on the design and/or remodeling of the gastronomic areas and organization of
activities at the Facility.
 Participate in the preparation and approval of menus, technological cards and cost sheets together with
the Chef, the Maitre, the purchasing manager and the Accountant.
 Drafts and issues regulatory documents (instructions, circulars and others) on the operation of the
activity in your facility.
 Systematically controls the financial results of the operations he/she manages, applying timely measures
that allow for an adequate balance between food and beverage costs, operational expenses and profits
from gastronomy.
 In coordination with management, the commercial area, the accounting area and other factors of the
facility, as well as with tour operators, plan the distribution of prices for tourist packages for
accommodation, food and other optional items.
 Organizes activities with the Public Relations and Animation areas to promote an increase in
gastronomic activities.
 Organizes and approves, in coordination with the Chef and the Maitre, the types and forms of
gastronomic services, as well as the modifications of the offers (menu engineering), of each area.
Hotel maitre
 Reports to the Director of Food and Beverage for the development of food services in restaurants,
cafeterias, snack bars, bars, special activities, nightclubs, room service and other areas.
 Performs all functions of the Food and Beverage Director, in facilities where this position does not exist
or in its place.
 Guides and supervises operations before opening, during service and at the closing of areas or shift
changes, verifying the taking of inventories and reporting any incidents in a timely manner. Material
liability applies.
 Participates with the Food and Beverage Director, the Chef, the Head of Purchasing and the Accountant
in the drafting of menus, wine lists, technology lists and cost sheets, supervising their performance.
 Participate in the design, assembly, setting and decoration of the dining rooms and gastronomic areas.
 Directs the work of the Bars and Canteens area and/or assumes this function in facilities where there is
no position of head of said activity.
 Supervises compliance with food and beverage preservation and handling standards, as well as the
quality and presentation of the dishes and beverages offered.
 Decide and organize, in coordination with the Director of Food and Beverage, the forms and types of
gastronomic services that will be carried out in the areas.
Assistant to the Maitre d'
 GUIDE No. 1
FOOD AND BEVERAGE MANAGEMENT
 Assists the hotel's Maitre in fulfilling his general responsibilities, replacing him in his absence.
 Plan, organize and control the service provided in the gastronomic areas.
 Evaluates the behavior of supply and demand for dishes and drinks, as well as the structure, content and
presentation of menus.
 Check the preparation of the mise en place and the disposition of the staff. Also the holding of
information meetings prior to the opening hours of the areas, as well as their closing.
 Controls the reservation system for areas for activities and services.
 Participate directly in e! assembly and service of banquets, cocktails, toasts and special activities.
 Assume any of the functions specific to the gastronomy areas, as you will be qualified to do so (Head
Waiter, Captain, Sommelier and Assistant Waiter).
Head Waiter
 He is responsible to the Director of Food and Beverages and/or the Maitre d' for the correct development
of the service provided in the dining room he manages.
 Organizes, directs and controls all operations that comprise the food service in his/her area.
 Directly reporting to you are captains, sommeliers, shop assistants, bartenders and assistants, as well as
kitchen staff who are responsible for working in their area.
 Verifies the completion of the daily task or operation of the salon, ensuring the preparation of the mise
en place and closing operations.
 Supervises and/or executes inventories of supplies, merchandise, products and other resources assigned
to his/her area, ensuring timely replenishment and supply.
Sommelier
 Conducts information meetings (opening) and operationally instructs subordinate staff on any
particularities of the day that is beginning.
 Controls the quality of dishes and drinks that leave the dining room.
 Assume any of the functions of subordinate staff in case of absences or to expedite service.
 Personally assist those clients or visitors who require it due to their category or importance (regular
clients, opinion leaders, VIPs or FAM groups).
 Know and perform wine service. He/she is responsible for all tasks related to the service of wines at the
table, as well as the planning, organization and control of this offer.
 Makes requests for wine purchases based on estimated sales. At the same time, it supervises the
conservation of wines and beverages, ensuring that they are stored properly.
 Promotes and manages sales of wines and specialty beverages.
 Advises and trains the rest of the catering staff in oenology, viticulture and wine service.
Captain of the Hall
 He is responsible to the Head of the Room for the correct development of the service provided in the
area, rank, sector or station.
 Assumes the same functions as the Head of the Room, in his/her absence, and/or executes them at the
level of his/her area, rank, sector or station. The dependents and assistants assigned to it are subordinate
to it.
 Greet clients and visitors upon arrival at the salon, either at the door or in their respective areas, ranks or
sectors, directing the games to the tables. When finished, he dismisses them with the required courtesy.
 Accommodates diners in their respective seats, in collaboration with the assistants and waiters.
 Take orders from diners, providing the necessary information about the offer and participating in sales
management.
 Knows and performs special services in the dining room (carving, deboning, flaming), as well as wine
service.
 Verify the correct collection of checks.
 Participates in the execution of direct service to tables, whenever necessary, collaborating with the group
and streamlining operations.
 GUIDE No. 1
FOOD AND BEVERAGE MANAGEMENT
Dependent
Also known as waiter, bartender or waiter.
 Performs daily tasks (replenishing and checking supplies, setting up tables and display cases, among
other functions), and sets up the dining room or dining area.
 Master all the offers of the salon or area, propose and explain to customers about the service, preparation
and characteristics of food and drinks.
 Participate in the reception, guidance and placement of groups of clients or visitors at the tables, as well
as in the delivery of menus and taking orders.
 Know the correct handling of ingredients and the implementation of the types and forms of food service,
in accordance with current trends and the category of the facility.
 Knows and performs wine service with skill and professionalism.
 Correctly implement the billing and collection system for customers, as established by the
establishment.
 Perform physical counts of supplies before opening and at the end of the work shift, ensuring their
preservation.
 Helps customers leave their table and bids them farewell politely.
Head of Bars and Canteens
 Plan, organize and control the beverage service in bars, snack bars, service bars, nightclubs and other
points of sale, to ensure fast and efficient service.
 In coordination with the Director of Food and Beverages, the Maitre d' and the person in charge of
purchasing establish the standards for supply, ingredients and supplies.
 Know the stock of beverages in the warehouse and verify their storage status.
 Prepares price lists with drinks and cocktails on offer and keeps them updated.
 Performs drinks and cocktail service with all the required professionalism.
 Performs sales management.
 Check the availability of beverages, additives and toppings in each department daily. Prepares beverage
orders to the warehouse, according to needs.
 Prepare the mise en place and organize the central station.
 In the areas, check compliance with daily tasks, schedules, courtesy and speed of service, as well as the
standards of preparation, condition and hygiene of premises, furniture, supplies, equipment and other
work resources.
 When tables are cleared, he sets them back as quickly as possible, checks the alignment and makes sure
the chairs are clean. Ensures that at the end of the shift, your areas are organized, clean and all resources
are protected.
In some salons, due to the category and complexity of the service, busboys (formerly known as backpackers or
bus-boys) are used. Their mission is to assist the employee in the preparation, during and at the end of the
service.
In the case of bartenders-cashiers, they must know the! handling of the cash register or computer, as well as
carrying out all accounting control operations, settlements and reporting of information. Receives the fixed fund
from the cash register and is responsible for it and the collection of the shift. Correctly implement the billing
and collection system for customers, according to the standards of the facility and the Chain, if applicable.
Ensure that food or drinks are not served without a previously recorded note or order.
These functions also correspond to bartenders or bartenders, if there is no person responsible for the activity at
the facility level. If there is no assistant, the bartender or waiter himself cleans the area, keeps it clean and
ensures the supply of goods and products.
Chef de Cuisine. Functions.
 He/she is responsible to the Director of Food and Beverage for the management and operation of the
kitchen areas, the quality of food preparation and economic efficiency. In the absence of a Food and
 GUIDE No. 1
FOOD AND BEVERAGE MANAGEMENT
Beverage Director, the manager will respond to the hotel's General Manager or the person designated by
the latter.
 Demands and supervises the taking of inventories of products and merchandise in each of its areas. It
also demands material responsibility.
 Organizes, controls and supervises the cleaning of kitchen areas.
 Controls and advises on compliance with technical production standards (quality, presentation, portions
and other parameters). Supervises the mise en place of each work station.
 Supervises the return of food from the buffet table and other points of sale, as well as the definition of its
destination.
 Ensures the care and correct use of kitchen equipment, tools and utensils.
 Know the existence of the products in the warehouse, their consumption levels and inventory rotation.
 Verify that purchases and orders are made on time.
 Supervises the quantities, weight and quality of the products received, in coordination with the
purchasing manager.
 Prepares menus, technological cards and cost sheets for dishes, in coordination with the Director of
Food and Beverages, the Head Chef, the Accountant and the person in charge of purchasing.
 It requires and controls the standards for storage, conservation and handling of food.
 Personally attend control and inspection visits carried out by local authorities or higher authorities to
kitchen areas.
 Analyzes and controls the daily cost of its operations, taking responsibility for their financial results.
 He/she fills in for a lack of cooks if circumstances require it, and intervenes personally whenever
necessary.
 Participate in setting prices for dishes and drinks, both for gastronomic areas and for special activities.
 Depending on the category, size and characteristics of the facility, there is also the position of Sous-
Chef, who assumes and/or supports the Chef in all of his or her functions.
Party Chiefs, Shift Chiefs and Cooks. Functions.
 They perform the functions of preparing, preparing, cooking, seasoning and presenting all kinds of food.
 They organize and control the work of subordinate personnel in the shift or area.
 Supervising the preparation, elaboration and presentation of dishes in each area.
 They prepare the mise en place. They make basic stocks, basic and special sauces.
 They prepare and cook soups, creams and stews. They prepare vegetable-based dishes and prepare and
make salads. They prepare dishes based on eggs, dough, pasta, rice, fish, seafood, poultry and meat.
They prepare and assemble cold dishes. They prepare and prepare dishes for the buffet. They make
canapés, appetizers and mixed dishes.
 They properly prepare cooked products for transport.
 They control inventories, compliance with technical charts and the general quality of culinary
preparations.
 They carry out and/or supervise the operations of closing the kitchen, shift or work area.
Gardener.
 Prepare cold meats, whether red, poultry, fish or seafood.
 Organizes, advises, supervises and prepares cold dishes (mixed salads, fillings, terrines, cold sauces,
decorations, fruits and desserts).
 Participate in the design of menus and prepare international cuisine dishes corresponding to your
specialty.
Salsa dancer
 Organizes, advises, and supervises the work of the hot area of the kitchen, which includes the
preparation of all hot sauces, cereals, and other similar dishes or components, such as casseroles, hot
hors d'oeuvres, and baked goods.
 GUIDE No. 1
FOOD AND BEVERAGE MANAGEMENT
 Participate in the design of menus and prepare international cuisine dishes corresponding to your
specialty.
Entrepreneur
 He is responsible for the preparation and elaboration of all broths and soups, meats, vegetables, pastas,
rice, eggs, fish, flour-based dishes and others of his specialty.
Griller
 Season and cook different types of meat on the grill or griddle.
Meat preparer
 Prepare, select, clean and portion meat pieces according to kitchen orders.
Legumier
 Prepares all types of food and vegetables, cutting them as required, depending on the offer.
Buffetier
 Supplies food to the buffet table, prepares it to make it ready, and replenishes it during service.
 Serves and sometimes prepares food in front of the customer.
 There is also, although it is not usually included in Caribbean cuisine, the poissonier, who is a chef or
master cook specialized in the preparation and elaboration of fish, shellfish and other seafood.
Baker-confectioner (sweet maker)
 Prepares dough or flour bases and other ingredients for making bread, cookies, pastries, breadsticks,
international pastries and homemade desserts.

Areas that integrate the gastronomy activity in a hotel facility

Preparation areas or kitchens
It is the area where dishes or culinary compositions are prepared, processed and preserved. It contains the
necessary equipment, both mechanical and operational with different types of energy, fire, refrigeration, air
conditioning, as well as furniture, protective equipment, utensils and accessories.
Fundamental criteria for the design and operation of kitchens:
The design of kitchens must facilitate the maintenance of hygienic and sanitary conditions, with a logical and
rational distribution of its premises or work areas, as well as an adequate grouping and delimitation of the
equipment. These conditions optimize the paths and movements as well as speed up the passage of employees
in:
 The entry of products to be manufactured.
 The output of orders requested by customers.
 The entry and exit of used and clean supplies.
 The exit of waste and garbage.
 Movements between the interior areas.
The kitchen-living room accesses must have two doors installed with hinges (known as "back and forth"). One
is for entry and the other for exit.
Sinks are generally located inside kitchens and should be installed in an intermediate position between the
kitchen and the dining rooms, so as to facilitate the unloading and collection of supplies.
Cold rooms with greater capacity and the legume room (area for preparing food and vegetables) should be
located at the back of the kitchens and close to the platform or area for loading and unloading goods. In the
outdoor areas, at a safe distance from the production areas, the structures intended to deposit waste will be
located.
Closer to the storage areas and already inside the kitchens, the areas for preparing meat and seafood products
will be set up separately and preferably air-conditioned.
Bakeries and confectioneries require independent premises, with divisions that allow working with air
conditioning and ventilation-extraction systems where the ovens are located.
The gardemanger area (known as lunch) will be used for the preparation of cold foods. It should also be, ideally,
air-conditioned and independent from the other areas.
 GUIDE No. 1
FOOD AND BEVERAGE MANAGEMENT
The hot area or fire line must group in logical order of use the kitchens, stoves, ovens, fryers, turning pans and
any equipment that generates high heat, placing above them the extraction hoods that, together with the
remaining ventilation-extraction means, allow the appropriate temperature conditions for the workers in the
area.
Sewer lines, grates, grease traps and other elements of the sewage or wastewater network must be located
adjacent to those equipment that generate the greatest amount of liquid waste or grease.
Construction elements such as dividing walls or partitions must be rationalised, as they increase the cost of
investments and may, from a perspective, constitute unnecessary objects when the kitchen design is modified
and/or the equipment is replaced, as well as making cleaning tasks more difficult.
The cleanliness and hygiene of the production areas will be guaranteed by a plan in which all employees in the
area are involved, their tasks and their frequency are specified, as well as the means and products to be used.
Access levels, schedules, notices, regulations and all organizational information will be posted in visible places
and must be fully known and complied with by all those involved.
At each facility, the Food and Beverage Director, the Maitre and/or the Chef de
Kitchen: They must keep the technological menus and price sheets of each and every one of the dishes and
culinary preparations offered in the gastronomic areas up to date. These will detail, among other data, the
ingredients, quantities (expressed in units of the Decimal Metric System), with each product.
and a portion, as well as procedures for its preparation.

Modern concepts of restoration:

 Less portion size served on plates.
 Use of garnishes, sauces and blank spaces on dishes as part of the
decoration, avoiding inedible elements.
 Serve sauces separately from food and do not add them or place
them under the food.
 Use of different types of cuts and cooking methods in the same
The pots, turning pansdish.
and fire equipment in general will be arranged and grouped in such a way as
to facilitate the operations
 Greateranduseflow of employees
of combinations at the
based times vegetables
on fruits, when preparation
and is carried out for
both customers and workers.
legumes.In the case of the latter, the production volumes of products are
simpler, faster and more
Lesshomogeneous.
use of fats and carbohydrates.
 Greater use of vegetables, aromatic herbs and condiments.
 Presentation of the products (meats, vegetables, fruits, meats),
preserving their shapes and other characteristics as much as
possible.