The point of researching the theme " Organization of food and beverage department at the hotel " is to understand the complexity of organizing said department, it's meaning and the contribution of its impact. The research has established theories from different literature's through professional practice. This resulted in a positive effect which expanded the knowledge in the field of food and beverage department through communication, observation and activities within the hotel. Worth noting are some of the many elements that make the organization of food and beverage department successful. A quality organization, high-level work performance, flexible ways of working, democratic leadership style, team work, responsibility, adaptability to the environment and situation, discipline and many others. A massive importance to the success is the human component, and the reason being is the strong influence of each individual on the organization, contributing to it's success. Perfection within the organization cannot be achieved due to the emerging of unexpected situations and various personalities within people. Therefore, one should strive for the best possible outcome with an emphasis on the satisfaction of all stakeholders.