The main goal of this work is theoretical explanation of the term and indicate the basic characteristics of business operations in the hotel food and beverage department, on a practical example of Radisson Blu Resort in Split, explain the organization and functioning of the hotel's food and beverage department. Food and beverage department is a revenue department of the hotel, which in its most basic structure consists the kitchen and the restaurant, but depending on the complexity of the restaurant offers, the organization department of food and beverage can be much more complex. Although hotels depend on room sales, a more varied supply of food and beverage can justify higher rental rates and in the same time increase hotel revenue. Therefore, the role of food and beverage is extremely important in the complex structure of hotel business, and it is often pointed out that the food and beverage department is one of the most complex departments within the hotel.