The food and beverage department is the revenue department of the hotel responsible for providing catering services and, considering the organization of work, it is one of the most complex departments in the hotel. It consists of a kitchen, a place where food is prepared and bars and restaurants, a place where supply and demand meet. The main goal of this paper is to explain and show the organization of business in the hotel's food and beverage department. In order to explain the operations of the food and beverage department as closely as possible, this paper provides a critical review of the organization of the food and beverage department at the Radisson Blu Split hotel. The purpose of the paper is to compare the general operation of the food and beverage department, which was explained in the theoretical part, with the operation of the food and beverage department on a practical example, namely the Radisson Blu hotel in Split. Through a critical review, one's own views and opinions on positive and negative business items were presented, it is concluded that Radisson Blu is a modern hotel that operates in accordance with the most modern standards and corporate rules.