The document outlines the various departments in a hotel's organizational structure and how they work together. It describes the key responsibilities and functions of the kitchen, front office, housekeeping, security, accounts, engineering, purchase and stores, kitchen stewarding, human resources, food and beverage, and bars, restaurants, banquets, room service, coffee shop and pantry departments. It also discusses the Hazard Analysis Critical Control Points (HACCP) system and its seven principles for ensuring food safety from farm to consumption.
The document outlines the various departments in a hotel's organizational structure and how they work together. It describes the key responsibilities and functions of the kitchen, front office, housekeeping, security, accounts, engineering, purchase and stores, kitchen stewarding, human resources, food and beverage, and bars, restaurants, banquets, room service, coffee shop and pantry departments. It also discusses the Hazard Analysis Critical Control Points (HACCP) system and its seven principles for ensuring food safety from farm to consumption.
The document outlines the various departments in a hotel's organizational structure and how they work together. It describes the key responsibilities and functions of the kitchen, front office, housekeeping, security, accounts, engineering, purchase and stores, kitchen stewarding, human resources, food and beverage, and bars, restaurants, banquets, room service, coffee shop and pantry departments. It also discusses the Hazard Analysis Critical Control Points (HACCP) system and its seven principles for ensuring food safety from farm to consumption.
The document outlines the various departments in a hotel's organizational structure and how they work together. It describes the key responsibilities and functions of the kitchen, front office, housekeeping, security, accounts, engineering, purchase and stores, kitchen stewarding, human resources, food and beverage, and bars, restaurants, banquets, room service, coffee shop and pantry departments. It also discusses the Hazard Analysis Critical Control Points (HACCP) system and its seven principles for ensuring food safety from farm to consumption.
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DEPARTMENTAL
ORGANISATION & STAFFING
Unit 2 DEPARTMENTS OF HOTEL Kitchen Front Office
F&B Service
Housekeeping
HR
Security
Accounts
Engineering & Maintenance
Purchase & Store
Kitchen Stewarding INTER DEPARTMENTAL CO OPERATIONS Stores Kitchen FO HR HK
F&B Service
Engineering AccountsSecurity Stewarding
KITCHEN Produces dishes offered in the menu card of the restaurant , which includes maintaining “the quality of food” through SOP’S Responsible for portioning -determine quantity of food
Sending the order sequentially
Aboyeur- Barker – who shouts the order to chefs in the
kitchen Maintain standard recipes
Responsible for garnishing & Plate presentation
Look after the food cost control
FRONT OFFICE Initial hospitality provided to the guest Reconciliation of rooms – guest bills, rooming sales
Take care likes & dislikes of the guest – allergies ,
special requests, remember special details like birthdays/anniversaries Release list of VIP guests
Complaint Handling
Feedback from the guest
HOUSEKEEPING Responsible for laundry, cleaning, flower arrangements, local points of decoration Responsible for colour schemes,lighting schemes, event celebrations, spring cleaning, chandelier cleaning, refurbishments, seating arrangements , night duties and pest control SECURITY Responsible for physical safety of guests through scanning, CCTV, first aid, fire safety, staff frisking , night drops etc Car parking service , Valet service, Bouncers ACCOUNTS Responsible for pay roll of employees Reconciling of Bills , KOT (kitchen order ticket)
Managing outstanding dues , collection of receivables,
payments of supplier, leaves, increments, costing and budgeting , Taxation ENGINEERING & MAINTENANCE Responsible for HVAC Rectification of malfunctions
Carpentry, AMC (annual maintenance contract)
P A systems , special effects
Guarantee and Warranty cards record book for
equipments /objects at Hotel PURCHASE & STORES Purchases for various requirements for Hotel Operations Keeping stock record
Identification of proper markets, suppliers, goods
Storage of the procurements as per the SOPs
KITCHEN STEWARDING Responsible for cleaning & clearing of solid equipment ,pantry Garbage disposal
Polishing of EPNS
Cleaning of stairs
Record of broken/chipped equipments
Dishwashing
Setting up temporary dish washers in Banquets and other
places as per requirement. HUMAN RESOURCE Hiring of any employee Firing of employee when required
Dissatisfaction of employees and grievance handling
Salaries & Increments
Minimum wages and work conditions of the employees
Encourage employees through “award and recognitions,
counseling ,training & development F&B DEPARTMENT Food Production F&B Service Support Services
Main Kitchen Restaurants Purchase
Satellite Kitchen Room Service Stores
Specialty Kitchen Banquets Stewarding
Bakery Bar & Dispense HR
Confectionery Bar
Lounge INTRA DEPARTMENTAL COOPERATION BARS
PANTRY BANQUETS
ROOMSERVICE COFFEESHOP
RESTAURANTS BAR Special request of alcoholic beverages to all F&B outlets or areas which are not available in the temporary or dispense bar Small bars are setup in the back area of a restaurant
May send expert barman in VVIP banquets
Prepares master liter age register for payments of excise
duty ROOM SERVICE & COFFEE SHOP RS supports all other departments during rush hours with staff and equipments as and when required RS works closely with CS to provide 24 hrs of Food & Beverage facility either by means of buffet breakfast at CS or on low occupancy dates serving all rooms Complementary breakfast through RS RESTAURANTS Responsible for the provision of specialty food to banquets, CS or RS Handle rush hours by supplementing staff to coffee shops, RS and banquets BANQUETS Help with any shortfall of staff, equipments during rush hours Keep a record of maximum inventory
Laying buffets for Layovers in rooms
PANTRY Responsible for polishing of equipments Handle linen storage
Act as plate store and silver store
Responsibilities include dishwashing and food pick up
HACCP HACCP or Hazard Analysis Critical Control Points is a scientific and systematic approach to identify, assess and control of hazards in the food production process. With the HACCP system, food safety control is integrated into the design of the process rather than relied on end- product testing. Therefore HACCP system provides a preventive and thus cost-effective approach in food safety. HACCP CONSISTED OF 7 PRINCIPLES identification and assessment of hazards associated with food from farm to fork determination of the critical control points to control any identified hazard establishment limits of the critical control points.
Establish monitoring procedures for critical control
points Establish corrective actions
Establish verification procedures
Establish a record system.
BASIC HACCP PRACTICES ARE 3 Sink System Maintaining proper fridge temperatures. e.g., Walk in fridges to maintain a temperature between 2 degree Celsius to 5 degree Celsius, deep freezer to maintain a temperature between -18 degree Celsius to -22 degree Celsius. In the fridge, always store cooked food items on top followed by vegetables, fish, poultry, red meat and then forced/minced meat. Cook poultry at least up to 63 degree Celsius.
Hot food should be served hot i.e., at at least 60 degree Celsius and cold food should be served cold i.e., at at least 4 degree Celsius. Maintain proper sanitizing sinks.
Using proper chopping boards for e.g., Brown – vegetables, Yellow
– cooked meat, red – raw meat, blue – raw fish, green – salads and fruits and white – dairy and bakery.
