8. 2. ก ก F ก ก
2.1 ก F ก ก ก
F
2.2 ก F ก ก ก
Aj. Pavit Tansakul 8
9. 2.1 ก F ก ก ก
2.1.1 ก ก
1. FF ก กF F ก
F (Entry Level Position) ก F ก
ก กF F ก F
2. F (Skill Level Position) F F ก
ก F F
3. F (Managerial Position)
F ก ก F ก ก F F
ก F F ก ก F ก
Aj. Pavit Tansakul 9
10. 2.1 ก F ก ก ก
2.1.2 ก F
1. F ก ก
F ก ก F F
F F F ก ก F
F ก
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11. 2.1 ก F ก ก ก
2. F F ก 3 F
2.1 F ก
2.2 F F ก
2.3 F ก
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12. F ก
F ก
ก ก F
F ก F ก F F F ก
ก F F ก
F F ก
F F
F F F ก ก
F F ก
F F
Aj. Pavit Tansakul 12
13. F F ก
F ก F ก ก F F
F
F F
F F (Exe. Chef / Head Chef)
F F F F (Sous Chef / Assistant Chef / Second Chef)
F ก F F F
F (Steward)
ก F (Dish Washer)
Aj. Pavit Tansakul 13
14. F ก
F F F ก ก F
F ก F F
F F F F F F
F ก F F ก ก
F ก ก F
ก ก F ก ก F
ก ก ก
ก ก
Aj. Pavit Tansakul 14
15. 2.2 ก F ก ก ก
Fก F ก F
ก F ก
F F
1. F ก ก F
2. ก F F กF
F ก ก F F
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17. ก F
1 F ก / F
F ก / F
Front of the House
2 F F ก F ก ก ก F ก กF
ก F
Back of the House
F ก ก ก
3
Front of the House
F F ก F ก ก ก F ก กF ก F
Back of the House
F ก ก ก
Office ก
Aj. Pavit Tansakul 17
18. ก F
1. ก
Office
2. F
Food Production
3. F ก
Foodservice
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20. 2. ก F F ก Food Production
F ก F
F F ก F F ก ก F F
F Fก F F
F F F5 F F
1) F
2) F ก
3) F
4) F
5) F F
Aj. Pavit Tansakul 20
21. 2. ก F F ก Food Production
ก ก F ก F
F F F ก
ก F F F
1. Executive Chef F F
2. Sous Chef F F
3. Chef De Partie F F ก
4. Chef / Cook F
5. Steward
6. Dishwasher ก F
Aj. Pavit Tansakul 21
22. Chef De Parties F F ก
1. Sauté Chef F ก / .
2. Fish Chef F ก
3. Grill Chef F ก F
4. Fry Chef F ก
5. Roast Chef F ก
6. Soup Chef F ก
7. Pantry Chef F ก
8. Pastry Chef F ก
9. Butcher ก F
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23. Classic (French) Organization of Kitchen
Chef
(Executive Chef)
Sous Chef
(Assistant
Executive Chef)
Saucier Potager Poissoner Extremetier Rotisseur
(Sauce, Stock) (Soup) (Fish) (Vegetable) (Roasted Meat)
Grillardin Garde Patissier Baker Tournant
(Broiled Meat) Manger (Desserts) (Bread) (Swing Cook)
(Cold
Foods)
Aj. Pavit Tansakul 23
24. 3. F ก Foodservice
F F F F
ก ก F F F F Fก
ก F F ก
F ก F ก F F
ก ก
ก F F
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25. ก F ก ก
1. Dining room manager F ก F
2. Head Waiter, Host Captain, Maitre d hotel F ก ก
3. Station head waiter F ก F ก
4. Station waiter ก ก
5. Assistant station waiter F F ก ก
6. Busboy ก - ก F
7. Apprentice waiter ก ก
8. Wine butler, wine waiter, Sommerlier ก ก F
9. Assistant wine butler F F ก ก F
10. Bartender ก
11. Barboy F F ก
12. Trolley assistant waiter ก
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30. Organization of Food and Beverage Service in SMALL Hotel
Hotel
General
Manager
Food and
Beverage
Manager
Restaurant Head
Head Cook
Manager Bartender
Aj. Pavit Tansakul 30
31. Organization of Food and Beverage Service in LARGE Hotel
Hotel
General
Manager
Human Resources
Director of Food
Purchasing
and Beverage
Accounting
Executive Catering Banquet Restaurant Room Service Beverage
Chef Manager Manager Manager Manager Manager
Sous
Chef Head
Bartender
Banquet
Chef
Aj. Pavit Tansakul 31
32. Large Hotel / MGT Position
Hotel
General Manager
Resident (Assistant)
Manager
Human Resources
Director of Food
and Beverage Purchasing
Operations
Accounting
Executive Banquet Assistant Food and
Chef Director Beverage Director
Sous Banquet Restaurant Beverage Room Service Executive
Chef Manager Manager Manager Manager Steward
Banquet Banquet Food outlet Bar
Chef Supervisor Manager Manager
Pastry Banquet Dining Room
Chef Captain Caption
Aj. Pavit Tansakul 32
33. Classic (French) Organization for Dining room Service
Maitre d’Hotel
Captain (1) Sommelier (2) Chef du Trancheur (3)
Chef du Rang (4) Chef du Rang (4) Chef du Rang (4) Chef du Rang (4)
Comis du Rang Comis du Rang Comis du Rang Comis du Rang
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34. Midscale (Casual Dining) Restaurants
Area Manager
Unit General Manager
Assistant General Manager
Kitchen Manager Dining Room Manager Head Bartender
Cook Receptionist Servers Bartenders
Preparation Bus Person Lounge Servers
Assistant
Dishwasher
Aj. Pavit Tansakul 34
36. Three level of management in foodservice operation
1. Management Staff
2. Middle Management Staff
3. Supervisory Staff
4. Operation Staff
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37. Foodservice Industry Operating Practices
Economics, technology, demographics, politics, and
competition impact foodservice operations
Eating divided in two areas of home and foodservice
operators
Increasing numbers eating away from home; many have
never cooked a meal from basic ingredients
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38. Foodservice Industry Operating Practices
Partnerships to provide new cost-effective and
value-added services
Distributors expand to include pre-preparation, menu
development, signature products, customer tracking, and
frequent delivery
Manufacturers developing packaging and presentation
technology
On-site foodservice operators serve variety of customers,
maximize facilities, lease off-hours, develop new menu items
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39. Partnering
Establishes mutual goals and objectives
Builds trust and encourages open communication
Helps eliminate surprises
Enables two parties to anticipate and resolve problems
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40. Franchising
Right granted to individual or group to market company s
concepts
Solves biggest expansion problems people and money
Built on solid concept that is unique
Concept must be market tested
Support services must be provided by franchisee
Computerization of franchise system is required
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41. ก F
ก F
F ก ก ก F ก
F F ก
5
F ก F 5-10
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42. Large Hotel / MGT Position
Hotel
General Manager
Resident (Assistant) Human Resources
Manager
Human Resources
Purchasing 2
Director of Food
1 and Beverage Sale and Marketing 3
Operations
Accounting
Executive Assistant Food and
4 Beverage Director 9
Chef
7 10
Sous Grill Chef Restaurant Beverage Room Service Executive
5 Chef Manager Manager Manager Steward
11 15 16
Chef de parties Pantry Chef Captain Bar
Maitre d’hotel Manager
8 12 13 14
Chef / Cook Server / Wine Butler /
6 Pastry Chef
Waiter
Bartender
Sommelier
Aj. Pavit Tansakul 42