Task Undertaken:

· Mise-en-place for the operation.
· Buffet set up for lunch.
· Cover lay out for breakfast and lunch.
· Service of water.
· Clear the side board and keep it neat and clean.
· Exchange of café linens from the linen room and record it in linen exchange register.
· Clearance of room service trolleys from the floors.
· Fold the napkins in a book form shape.
· Dusting furniture and fixtures.
· Look after the buffet and wipe the dropped food time to time.

Types of Linen:

· Big tray mat
· Small tray matt
· Accent
· Trolley cloth
· Discard
· Duster
· Table cloth
· White big napkins.
· Cocktail napkin

Equipments Used in Café Kitchen:

· Electrical hot case
· Ice bucket
· Glass / cup rack
· Large tray
· Small tray
· Ice crushing machine
· Wine chiller stand
· Ice machine
· Coffee machine
· Foster
· Room service trolley

Room Service:

The term room service literally means the service of food and beverage items carried on in the rooms or any convenient place for the guest. The guests are offered with the room service menu, which is kept in the rooms so that they can place their order in the room service round the clock.
The order for the room service is first handled by the communication center and as per the availability, an ideal order is placed. The order is then forwarded to the room service bar and the main kitchen through the use of Micros. The person handling the order should be conscious bout the time the order can take to reach the guest and minimize the excess time so that the guest has to wait for as less moment as possible.

Room Service Sequence:

· KOT gets printed in the service printer.
· Check with the kitchen if the order has been received. Inform the manager.
· Switch the hot case on if the order is for hot food items.
· Fill up the details in the room service control sheet. Fill in the errand card.
· Set up the trolley or tray if the order is for tea, coffee or drinks.
· Cross check with the kitchen for food.
· Receive the food and inform the manager.
· Disconnect the hot case, place the water glass and collect the cheque.
· Check the room number and proceed towards the room.

Analysis of Food and Beverage Service Intra and Inter Departmental Relationships:

The Food and beverage service department is seen to possess a very healthy intra and inter departmental relationships in prospect of accomplishing works. This has also made the functioning of the organization very smooth. Positive co-operation and co-ordination can be found in between the intra departmental staffs, as they are willing to lend a helping hand during busy operation hours and happily exchange their ideas and views with each other.

It coordinates with housekeeping department regarding the cleanliness of the cleanliness of the outlets, different F&B sections and regarding the regular supply of staff uniforms and linens.

It coordinates with kitchen department for the preparation of various food and beverage items as per the orders. The kitchen also coordinates with food and beverage service department regarding the functions, outdoor caterings and promotional activities.

It coordinates with security department to create a safer environment for the guests, hotel personnel and the assets to control them properly.
It coordinates with engineering department for repairs, maintenance and installation of various equipments and physical features required during operation hours and special functions.

It coordinates with information system department regarding the updating and installing of different electronic information system. Every personal are provide with the password as access into the computer system of the hotel by the IS department. Similarly the micros cards are also issued to the F&B staffs and the degree of accessibility is governed by the rank of the staffs.

It coordinates with materials department for regular supply of food, beverages and essential stationeries for the outlet.

It coordinates with sales and marketing department for the sales of banquet halls, fixing the menu price and providing provisions and service as per the Banquet Event Order.

It coordinates with finance department for payment of salary and budget development.