F&B Department




F&B Department is also important for Forte Hotel. It not only provides food for customers, but also brings considerable income to Forte Hotel. Its revenue is even higher than that of Housekeeping Department!

The department is described as follows:

Figure 1 F&B Department Hsiu chuan Yang Manager

Figure 1 F&B Department Hsiu chuan Yang Manager
source: shot by our team

1. Serving Area

Restaurant Service Staffs are like the business card of the restaurants as Receptionist of Forte Hotel. They are the first line of the restaurant. Forte Hotel has restaurants and banquet halls, so their workload is heavier and more complex than other departments! For instance, while helping customers order dishes, serving the dishes, and pouring tea, outfield staffs cannot relax even for one moment. We really respect them as they need to continuously stand for several hours. Aren't they tired?

Figure 2 The server is pouring water for the visitor

Figure 2 The server is pouring water for the visitor
source: shot by our team

(1) Banquet hall

Whenever there is a banquet, outfield staffs are facing a war. The outfield needs to mobilize a lot of manpower, and even receptionists for support. Before the banquet, they have to arrange all things properly. During the banquet, they have to walk around from kitchen to banquet hall, to make sure the process goes smoothly. At the end of the banquet, when customers leave, they have to recycle and clean all the tableware, cooking utensil, and leftovers.

Figure 3 In Banquet hall

Figure 3 In Banquet hall
source: shot by our team

(2) Western-style restaurant

When customers come, they lead them to their seats, pour tea, and pass menu...And they need to wait behind the customers in case of any other needs.

Figure 4 Food Journey Restaurant in dining room

Figure 4 Food Journey Restaurant in dining room
source: shot by our team

2. Cooking Area

What the Kitchen Staffs needs to do is to provide meals for restaurants and banquet hall, so it has to be very health-oriented and cannot be sloppy even a bit. Otherwise, it will lead to a big mistake. Also it has to regularly introduce new meals and menus, such as: to assort with the recent activity of Changhua, make a popular meal, make price-match and exquisite cuisines according to budget, and make preparation before delivering the dishes.

Figure 5 The chef is scattering the powdered sugar on the muffin

Figure 5 The chef is scattering the powdered sugar on the muffin
source: shot by our team

Postscript

I admire Forte Hotel, which can take care of F&B Department orderly and distinguish the responsibilities of various departments clearly so that they perform their duties properly and flawlessly. I understand why Forte Hotel could stand out in the hotel industry much better.

References:

  1. The hotel example originates for reorganizes the cafeteria personnel interview manuscript