coordination important in the good and beverage industry? . List the 4 organizational structures and explain each.
explain these for me please
1. Why is coordination important in the good and beverage industry?
. List the 4 organizational structures and explain each.
In order to maintain the desired level of service the positive and harmonization can be found in between the intra departments staff, because they are the only helping hands during busy operation hours.
With food and beverage production- The kitchen department and food &beverage service department maintain coordination between them regarding the functions from preparing the food according to the order, catering etc.
With housekeeping- Coordinator with housekeeping department with the restaurant, banquet hall regarding staff uniform cleaning and etc.
With front office department- Coordinator between food and beverage department and the front office is also essential like guest history, room reservations record , current room availability etc.
Human Resource Management- Human resources management department can also develop guidelines for food & beverage service. For example- the guidelines may include concern about personal hygiene, education requirements, experience etc .
Finance department- Coordinator with finance department regarding payment of salary etc.
Security Departments- Coordinator with security department to create a safe environment for guest.
Sales and marketing department - Coordination with Sales and marketing department regarding sale of banquet hall, deciding the menu price etc.
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