A major revenue center in most hotel's is the food and beverage division. There are almost as many varieties of food and beverage operations as there are hotels. Many hotels offer guests more than a single food and beverage outlet. Possible outlet types include quick service, table service, specialty restaurant, coffee shops, bars, lounges and clubs. The food and beverage division typically supports other hotel function such as room service, catering, and banquet planning.
The executive steward supervises most of the kitchen sanitation and cleaning duties. However, the housekeeping department may be responsible for cleaning specific areas of the hotel's dining rooms, banquet rooms, and some back-of-the house food and beverage areas.
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