The food and beverage division is responsible for all of the dining rooms, restaurant - bars, bars, the galleys (kitchens), clean up and provisions. The Food and Beverage Director runs this department. The dining room manager, or maitre d', takes care of seating arrangements, service, and oversees the wait staff for the main restaurant (dining room). Under the maitre d' are the head waiters, and each of them is responsible for several waiters and busboys. Even though waiters and busboys are considered entry level positions, many cruise ships prefer those with previous experience from a restaurant or hotel dining room on their resume / CV. Depending on the size of the cruise ship, there may be several bars, and the service of drinks is a popular job on board. Bartenders, wine stewards and cocktail waitresses/waiters must usually have prior experience. The Food and Beverage Department on a cruise ship offers the following restaurant jobs: Maitre D' / Restaurant Manager, Dining Room Head Waiter / Waitress, Dining Room Waiter / Waitress, Dining Room Assistant Waiter / Waitress, Dining Room Junior Waiter / Waitress , Cocktail Waitress / Waiter, Bartender, Buffet Steward / Stewardess. Buffet Steward / Stewardess (serving meals, drinks, cleaning tables) - No experience required, some experience preferred. Basic English Language knowledge required. Strong possibilities for promotion to Bar Steward, Junior Waiter, Assistant Waiter and Waiter. Bar Accountant (responsible for accounting procedures of the bar department) - accounting background and / or education required. Bartender (responsible for serving alcoholic beverages to passengers inlounges and on decks) - Some experience required. Good English Language skills required. Bar Stewards/ Stewardess (responsible for serving alcoholic beverages to passengers in lounges and on decks) - Some experience required. Good English Language skills required. Possibilities for promotion to Bartender. Bar Boy / Bar Utility (responsible for cleanliness of lounges and re-stocking bar supplies) - no experience required, entry level position. Very basic English Language skills required. Possibilities for promotion to Bar Steward. Dining Room Junior Waiter / Waitress (assisting dining room assistant waiters, serving meals and drinks) - Some experience required. Fare English Language skills required. Possibilities for promotion to Dining Room Assistant Waiter. Dining Room Assistant Waiter / Waitress (assisting dining room waiters in the food and beverage service, serve passengers as directed by the waiter) - Experience required. Good English Language skills required. Possibilities for promotion to Dining Room Waiter. Dining Room Waiter (serving passengers, explain the dishes, make recommendations, supervise assistant waiters assigned to their tables) - lots of experience and fluent English Language skills required. Possibilities for promotion to Dining Room Head Waiter. Dining Room Head Waiter (responsible for a certain serving station in the dining room, supervises all waiters) - lots of restaurant and prior cruise ship experience in related position required. Fluent English Language skills required. Maitre D'/Restaurant Manager - takes care of seating arrangements, service, and oversees the wait staff for the dining room. Under the maitre d' are the head waiters, and each of them is responsible for several waiters and busboys. Fluent English Language skills required. Source: Cruise Line Jobs; Cruise Job Finder FOOD AND BEVERAGES DEPARTMENT http://knol.google.com/k/food-and-beverages-department# Objectives Identify and review the standards properly of the F&B Department at the operational context and the services. Achieving identify the principles types of contamination about food ill. Food and Beverage Management Food and Beverage Department is responsible for the daily operations of restaurants, bars and others places like kiosks around the beach and pools at the hotel. Handling and control the employees in their tasks and functions like: such as that make greeting, gives welcoming and escort guests to their seats and to giving the menus to them, and also taking food and drinks orders and server the beverages during they staying at the restaurants. Duties of Food and Beverages Management Coordinate all activities among various departments, such as kitchen, dining rooms, bars and banquet operations. Must be ensuring that guests are satisfied with their dining experience. Supervising the inventory and ording of food equipment, supplies and arrange for the routine maintenance and preservation of the restaurants its equipment and facilities. Generally must be responsible for all the administrative of running the business, including, monitoring staff performance and training them. Must keep controlling and supervising the budget of F&B department Handling staff and controlling the staffing guide according to house procedures. The F&B Staff Department The Kitchen / Cuisine Executive Chef Attendant Chef Sous Chefs Sous Specialties Chefs Cook I Cook II Chefs Stewards Supervisors Stewards Steawards Chef Departures Bakers Butchers Pantry The Bars In charge Bars Attendant Bars Bartenders Supervisors Bars Waiters Bars Waiters Support Person in charge - Mini Bar The Restaurant Maitre d'hotel Attendant Maitre Captains / Chief Dining Room Supervisors / Chief Section Waiters Restaurants Waiters Support Server Person in charge Rooms Services In addition, we have treated in other work about the way of foods, presented in a diagram the process operational. Attach it will find it and some illustrations pictures. When foods be received, is necessary be careful about the conditions and state of cans, boxes, date expedition and temperature of some foods, such as: milk, eggs, meals, seafood , according to FAD and with the standards HAACP. Never we can receive foods with containers in bad conditions and inadecuaded temperature. Vegetables and Fruits must be in good condition such as hygienic and presentation. Generally the supplies must be certify and be knowing by others hoteliers. Maintaining the areas of preparing foods completely clean and free of bacteria, which can be possible to carry out the procedures of HAACP. Employees have be training and preparing to performance their job with efficient, quality, hygiene and follow the procedures of HAACP and house guidelines. Never put together at the store/stock: foods, detergents and chemistry products because they are very dangeriuos because they can contaminate the foods and it has affects the health of people. Processing diagram way of foods Diagramación del Camino de los Alimentos Copyright by: Raysa Grullart Hungía Significant Points • Most jobs are part time and have few educational requirements, attracting many young people to the occupation—21 percent of these workers were 16 to 19 years old in 2008, about six times the proportion for all workers. • Job openings are expected to be abundant through 2018, which will create excellent opportunities for jobseekers. • Tips comprise a major portion of earnings for servers, so keen competition is expected for jobs in fine dining and more popular restaurants where potential tips are greatest. Nature of the WorkAbout this section Food and beverage serving and related workers are the front line of customer service in full-service restaurants, casual dining eateries, and other food service establishments. These workers greet customers, escort them to seats and hand them menus, take food and drink orders, and serve food and beverages. They also answer questions, explain menu items and specials, and keep tables and dining areas clean and set for new diners. Most work as part of a team, helping coworkers to improve workflow and customer service. Waiters and waitresses, also called servers, are the largest group of these workers. They take customers' orders, serve food and beverages, prepare itemized checks, and sometimes accept payment. Their specific duties vary considerably, depending on the establishment. In casual-dining restaurants serving routine, straightforward fare, such as salads, soups, and sandwiches, servers are expected to provide fast, efficient, and courteous service. In fine dining restaurants, where more complicated meals are prepared and often served over several courses, waiters and waitresses provide more formal service emphasizing personal, attentive treatment at a more leisurely pace. Waiters and waitresses may meet with managers and chefs before each shift to discuss the menu and any new items or specials, review ingredients for potential food allergies, or talk about any food safety concerns. They also discuss coordination between the kitchen and the dining room and any customer service issues from the previous day or shift. In addition, waiters and waitresses usually check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products wherever those items are sold. Waiters and waitresses sometimes perform the duties of other food and beverage service workers, including escorting guests to tables, serving customers seated at counters, clearing and setting up tables, or operating a cash register. However, full-service restaurants frequently hire other staff, such as hosts and hostesses, cashiers, or dining room attendants, to perform these duties. Bartenders fill drink orders either taken directly from patrons at the bar or through waiters and waitresses who place drink orders for dining room customers. Bartenders check the identification