Food and Beverage Services can
be widely portrayed as the path toward prepare, presenting and serving of food
and beverages to the customers. When it comes to hospitality management, Food
and Beverage Department comes to play a very important role. F&B Department
means the department in a hospitality management sector which handles
everything from preparing the food and beverages to the proper handling and
serving to the customers as per their demand. Food and beverage department
is one of the most important departments for any hotel. A hotel without the
presence of a proper functioning F&B department cannot be considered a
hotel at all.
Food and Beverage Department (F&B) is responsible for many things such as:
maintaining high quality of food and service, cost management, management of
the restaurants, bars and many more. In terms of revenue generation, Food and
Beverage Department is very crucial as it stand on number two of the top
revenue generating sector in hospitality management. The important functions
include the design and development of menus, pricing, portion control, wastage
control, customer staff relations and staff training.

Staff Turnover has seemed to
be one of the top challenges encountered by the Hospitality Industry.
Considering F&B as an important establishment for better customer service
and satisfaction, it cannot be denied that the service staffs should be
considered the pillars of the establishment i:e, F&B. The need is for a
team of people who can dedicate their talent in the industry and to enjoy their
work. There are more part-time positions in this occupation than there are in
most occupations, and most food and beverage servers are young. The
personnel related to this department must be professionally qualified in terms
of service and hospitality. As we know that the role of this department is
totally service oriented, the staff need to be in the front line with the
customers and ought to be well groomed, smart and hygienic. The food and
beverage staff play a significant role in promoting good manifestation and
positive influence towards the guests by professional and world class service
in hospitable manner. Food and beverage service department is furnished with a
qualified and skillful brigade headed by food and beverage Manager, who is
responsible for planning and coordinating the different food and beverage
activities inside the hotel. Food and Beverage Manager is a team leader in
terms of food and beverage promotion and management. Down the line, food and
beverage Manager is supported by the outlet executive who are responsible for
the execution, implementation and the control of food and beverage activities
in their area of concern. All outlet executives are again supported by the line
supervisor, and waiters and waitresses to delight the customer by serving their
wants. For the final year, the students of IST College were required to do one
year internship at different 5 star hotels around China. In this context, I was
assigned the internship at Howard Johnson located at Sanya Bay, China. Located in the heart of Sanya Bay with
unobstructed views of the sea, the Howard Johnson Resort Sanya Bay (Sanya
Guoguang Haosheng Dujia Jiudian) is the largest international five-star
beachfront hotel in China. Ranges of meeting spaces are available on the
premises, which can accommodate between 25 and 1, 000 guests and include AV
systems, Wi-Fi and simultaneous interpretation systems (Agency, 2017). This hotel also
offers a range of dining options including a Chinese restaurant serving
Cantonese, Sichuan and Humanness cuisines, a Korean restaurant, a cafe and a
BBQ restaurant.

This thesis will look in to
what roles do various service providers in the F&B department play and how
significant it is to the improvement and day to day activities of the F&B
department. The study is based on the experience picked up during the
internship period provided by the IST College of Management and Tourism in
Howard Johnson hotel. It will also reflect various findings based on fellow
employees work experience like: work satisfaction, sense of contribution, daily
obstacles etc. Conclusion derived throughout the study and the steps necessary
to amend them will be discussed as we go along the chapters.