Learning Objectives
"Exploring Organizational Structures and Management Processes in F&B Operations"
To deepen students' understanding of organization charts, various organizational structures in food and beverage operations, and the steps involved in the management process, including a manager's interactions with primary and secondary groups.
Summary Table of F&B Positions
Large Hotels/Resorts: May have separate managers for multiple restaurants and bars, as well as additional support roles like sommeliers (wine experts) and beverage managers.
Small Restaurants: Often have a simpler structure, combining roles to reduce costs. The Restaurant Manager may also act as the Head Waiter, and kitchen staff may have broader responsibilities.