3. Staffing required for different types of food
service operation
• MEDIUM CLASS HOTEL
Hotel manager
Assistant manager
Head waiter
Waiters
Wine waiters
Cashier
• CAFETERIA
Catering manager
Supervisors
Assistant supervisors
Counter service hands
Clearers
Cashier
4. Staffing required for different types of food
service operation
• DEPARTMENT STORE
Catering manager
Assistant catering manager
Supervisor
Assistant supervisors
Cashier
Dispense bar staff
Wine waiting staff
Waiting staff
• INDUSTRIAL FOODSERVICE /
WELFARE CATERING
Catering manager
Assistant catering manager
Supervisors
Assistant supervisors
Waiter
Steward / butler
Counter service staff
Clearers
Cashiers
5. Staffing required for different types of food
service operation
• POPULAR PRICE RESTAURANT
Restaurant manager
Waiting staff
Dispense bar assistant
6. ATTRIBUTES OF F&B SERVICE PERSONNEL
A professional and hygienic appearance.
Knowledge of food & beverage & technical ability.
Punctuality.
Local knowledge.
Personality.
Attitude to customers.
Memory.
Honesty.
Loyalty.
Conduct.
7. ATTRIBUTES OF F&B SERVICE
PERSONNEL
Sales ability.
Sense of urgency.
Customer satisfaction.
Complaints.
Contribution to the team.