Beruflich Dokumente
Kultur Dokumente
SERVICES NCII
(MIGRATED)
MODULE 1: INTRODUCTION TO
FOOD AND BEVERAGE SERVICE
Introduction
In this session, you will learn the organizational
structure of the food and beverage personnel. Also,
you will know the job titles and responsibilities of
the staff.
1. FOOD AND BEVERAGE SERVICE MANAGER
Basic function:
Plans, organizes, directs and controls the delivery of services in
all outlets, guestrooms and banquets and sees to it that
policies and standards are complied with.
4. RECEPTIONIST
Basic Function:
Welcomes and greets customers at the entrance and
escorts them to their tables.
7. BARTENDER
Basic Function:
Prepares/mixes alcoholic and non-alcoholic beverages
according to prescribed standards.
8. BARBOY
Basic Function:
Acts as runner and helper in the bar