In a Hotel, which are the differences between a Maitre d' and a F&B ?
Referred specially to position in the organigram and job descriptions.
Asked By: David G - 12/2/2007
Best Answer - Chosen by Asker
The maître d' (short for maître d'hôtel, literally "master of the hall") in a suitably staffed restaurant is the person in charge of assigning customers to tables in the establishment, and dividing the dining area into areas of responsibility for the various servers on duty. He or she may also be the person who... More
Answered By: rapa - 12/2/2007
Additional Answers (2)
I cant answer your Q because I never heard of F&B and it is not in either of my dictionarys.. but maî·tre d'hô·tel NOUN: A headwaiter. A major-domo. A sauce of melted butter, chopped parsley, lemon juice, salt, and pepper.
Answered By: Mike L - 12/2/2007
I am a former chef and worked for a number of hotels, both in Canada and abroad. And Rapa is correct, in most palces the Maitre D' is the head of th finedining restaurant, and is in charge of the waiters, bussers, barman and wien steward/sommelier... More
Answered By: David H - 12/2/2007
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