Inter departmental coordination : Departmental Organisation and Staffing

The Food and beverage service department is seen to possess a very vigorous intra and inter departmental interactions in prospect of accomplishing works. This has also made the functioning of the organisation very suave. Positive mutual aid and harmonisation can be found in between the intra departmental staffs, as they are willing to lend a helping hand during busy operation hours and favourably exchange their ideas and views with each other.

Inter-department Relationship Matrix

DepartmentsRestaurants/Bar/Banquets/ Room ServiceKitchenKitchen stewarding
Front officeReceives the rooming list from the front office, which shows the occupancy position, status of the guests, plan in which they are staying and so on.Prepare the meals considering the room vacancy.In some hotels and resorts, kitchen stewards lend hand in carrying the heavy material transfers.
HousekeepingReceives well laundered table linen, and uniform, flower arrangements for tables and function catering, cleans the service area, function hall and cloak rooms.Receives laundered staff uniform.Provide staff meals.Receives laundered staff uniforms, cleaning agents, and tools.
Cost controlVerifies bills and KOTs of all service areas, receipts of stores, closing stock record of all bottled drinks, tobacco, and alcoholic beverages.Verifies KOT, closing stock record, spoilage report, and receipt from stores. Receives staff meals.Verifies records of recurring expenditure.
MaintenanceRepairs faulty service equipment, air conditioner, water cooler against job order.Repairs faulty kitchen equipment, exhaust system, water taps, gas supply against job order.Assist maintenance department in cleaning and moving equipment during repair work.
SecurityInform security about any articles misplaced by guests, unclaimed baggage, drunken guests, function catering so that they are aware of that many guests would be coming in s particular time. Verify movement of staff.Briefs security department about any theft or major pilferage. Receives staff meals. Verify movement of staff.Discuss security issues and verifies staff movement.
Human ResourceCoordinates with this department for recruiting, training, performance appraisal.Personal policy on staff meals, shares staff meal cost with personnel department.Coordinates with this department for recruiting, training performance appraisal.

Table of Contents

With F and B Production i.e. Kitchens:-

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.

With housekeeping:-

It coordinates with housekeeping department regarding the cleanliness of the outlets, different F&B sections and regarding the regular supply of staff uniforms and soil linens. The coordination of housekeeping department with the restaurants and banquet halls is mainly concerned with the provision of linen and uniforms. The linen room supervisor, under the supervision of the executive housekeeper, needs to have sufficient stock of clean napkins to meet the demands of the F & B department’s restaurant and banquet function. On his/her part, the restaurant manager should ensure that the time set for the exchange of linen is respected; that linen is not lost or misused; and that intimation of forthcoming banquet function is conveyed to housekeeping department well in advance. Beside extra/special linen, housekeeping may also have to arrange for flower decorations for banquet.
Coordinating between two departments becomes particularly necessary in the case of room service, so that friction does not arise over matters such as waiters not collecting trays from guestrooms or room service staff leaving soiled trays in the corridors or causing extra work through careless spills on the carpet. In many hotels, housekeeping department also looks after pest control in restaurants, kitchens, and store attached to them. Special cleaning of this areas call for coordination with the housekeeping department. Restaurant staff required clean uniforms on a daily basis, for which they need to communicate with housekeeping department.

With front office department:-

Communication between the food and beverage department and the front office is also essential. Some of this communication is conveyed by relaying messages and providing accurate information on transfers, which are forms used to communicate a charge to a guest’s account. Communication activities also include reporting predicted house counts, an estimate of the number of guests expected to register based on previous occupancy activities, and processing requests for paid-outs, forms used to indicate the amounts of monies paid out of the cashier’s drawer on behalf of a guest or an employee of the hotel. These vital services help an overworked food and beverage manager, restaurant manager, or banquet captain meet the demands of the public. Incoming messages for the food and beverage manager and executive chef from vendors and other industry representatives are important to the business operation of the food and beverage department. If the switchboard operator is given instructions on screening callers (such as times when the executive chef cannot be disturbed because of a busy workload or staff meetings, or vendors in whom the chef is not interested), the important messages will receive top priority.
In a hotel that has point-of-sale terminals, computerized cash registers that interface with a property management system, information on guest charges is automatically posted to a guest’s folio, his or her record of charges and payments. When a hotel does not have point-of-sale terminals that interface with PMS point-of-sale terminals, the desk clerk is responsible for posting accurate charges on the guest folio and relies on transfer slips. Also, the night auditor’s job is made easier if the transfer slip is accurately prepared and posted. The front office manager should work with the food and beverage director in developing standard operating procedures and methods to complete the transfer of charges.
The supervisors in the food and beverage department rely on the predicted house count prepared by the front office manager to schedule employees and predict sales. For ex- ample, the restaurant supervisor working the breakfast shift will want to know how many guests will be in the hotel so he or she can determine how many servers to schedule for breakfast service. Timely and accurate preparation of this communication tool assists in staffing control and sales predictions.
Authorized members of the food and beverage department will occasionally ask the front office for cash, in the form of a paid-out, to purchase last-minute items for a banquet, the lounge, or the restaurant or to take advantage of other unplanned opportunities to promote hospitality. Specific guidelines concerning cash limits, turnaround time, prior approval, authorized signatures, and the general manager and front office manager develop purchase receipts. These guidelines help to maintain control of paid-outs. The banquet department, which often combines the functions of a marketing and sales department and a food and beverage department, requires the front office to relay information to guests about scheduled events and bill payment.
The front desk staff may also provide labour to prepare the daily announcement board, an inside listing of the daily activities of the hotel (time, group, and room assignment), and marquee, the curb-side message board, which includes the logo of the hotel and space for a message. Since the majority of banquet guests may not be registered guests in the hotel, the front office provides a logical communications centre.
The daily posting of scheduled events on a felt board or an electronic bulletin board provides all guests and employees with information on group events. The preparation of the marquee may include congratulatory, welcome, sales promotion, or other important messages. In some hotels, an employee in the front office contacts the marketing and sales department for the message.
The banquet guest who is unfamiliar with the hotel property will ask at the front office for directions. This service might seem minor in the overall delivery of service, but it is essential to the lost or confused guest. The front office staff must know both how to direct guests to particular meeting rooms or reception areas and which functions are being held in which rooms. Front desk clerks, must be ready to provide information for all departmental activities in the hotel. The person responsible for paying the bills for a special event will also find his or her way to the front office to settle the city ledger accounts. If the banquet captain is not able to present the bill for the function, the front desk clerk should be informed about the specifics of food and beverage charges, gratuities, rental charges, method of payment, and the like.

With Human resources department:-

The human resources management department may rely on the F and B service staff to act as an initial point of contact for potential employees in all departments. It may even ask the F and B service to screen job candidates. If so, guidelines for and training in screening methods must be provided.
Some directors of human resources management depend on the F and B service to distribute application forms and other personnel-related information to job applicants. The potential employee may ask for directions to the personnel office at the F and B service. The human resources management department may also develop guidelines for the F and B service use in initially screening candidates. For example, the guidelines may include concerns about personal hygiene, completion of an application, education requirements, experience, and citizenship status. This information will help the executives in the human resources management department interview potential job candidates. Each situation will describe some communication problems between departments, trace the source of mis-communication, analyse the communication system, and present methods that will help improve communications. The purpose of this method of presentation is to help future professionals to develop a systematic way of continually improving communications.

With Security department :-

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 equipment and physical features required during operation hours and special functions.
Information system
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.

With Stores:-

It coordinates with materials department for regular supply of food, beverages, and essential stationeries for the outlet.
Sales and marketing department: 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. F & B personnel will do the necessary arrangement for the preparation and see to guests needs. Get clients to hold functions using hotel facilities in banquets.
Finance department: It coordinates with finance department for payment of salary and budget development.

Amit Kumar
Amit Kumar
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

Latest Articles


Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...

Function of menu

Menu is a very important tool for the operation...

Related Articles


Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most...