Food and beverages and the back office

The food and beverages department sells food and drink through kitchens, banquets, restaurants, room service, stewarding, bars and coffee shops.

The kitchen prepares the food. Large kitchens have sections: butchery, bakery and confectionery, vegetables, soups, the pantry, and the hot range. They are led by the executive chef (chef de cuisine), a deputy chef, chefs de partie (section chefs) and cooks.

Kitchen stewarding stores, maintains, cleans and issues cutlery, crockery and glassware, and keeps the kitchen clean. Staff need good grooming, hygiene and manners.

The restaurant serves food and drink, with suitable furniture, linen and décor. A manager, senior supervisor and head waiter lead the waiters (who serve) and assistant waiters (who clear). Courtesy and knowledge of service matter.

Support ('back office') departments: finance and accounts, engineering, human resources, and sales and marketing. Managers plan, organise, co-ordinate, staff, direct, control and evaluate resources. Front of house serves; back of house supports.