FOOD AND BEVERAGE OPERATIONS

1. INTRODUCTION TO F&B
OPERATIONS

2. At the end of the chapter the students will be able to understand
and explain:
 The nature of work of restaurant service
personnel
 The different types of foodservice operations in a
restaurant and hotel setting
 The classification of restaurant
 The organization of food and beverage operations
in a hotel, fine dining and cruise line setting
LEARNING OBJECTIVES

3. Food and beverage service workers are the front line
of guest service in food and beverage service
establishments.
They greet guests, escort to seats, hand menus, take
and serve food and drinks orders.
They answer questions, explain menu items and
specials, and keep tables and dining areas clean and
set for new diners.
Most work as part of a team, helping co-workers to
improve workflow and guest service.
NATURE OF THE WORK

4. Hosts and hostesses - welcome guests and maintain
reservation or waiting lists. They may direct patrons
to coatrooms, restrooms, or to a place to wait until
their table is ready.
Hosts and hostesses assign guests to tables suitable
for the size of their group, escort patrons to their
seats, and provide menus.
They also schedule dining reservations, arrange
parties, and organize any special services that are
required. In some restaurants, they act as cashiers.
SCOPE OF WORK

5. Waiters and waitresses - sometimes perform the
duties of other food and beverage service workers.
These tasks may include escorting guests to tables,
serving customers seated at counters, clearing and
setting up tables, or operating a cash register.
However, full-service restaurants frequently hire
other staff, such as hosts and hostesses, cashiers, or
dining room attendants, to perform these duties.
SCOPE OF WORK - CONTINUED

6. Bartenders - prepare mixed drinks, serve beer, wine
or other beverages and must know a wide range of
drink recipes.
Bartenders stock and prepare garnishes for drinks;
maintain an adequate supply of ice, glasses, and
other bar supplies; and keep the bar area clean.
They also may collect payment, operate the cash
register, wash glassware and utensils, and serve food
to customers who dine at the bar.
Bartenders usually are responsible for ordering and
maintaining an inventory of liquor, mixes, and other
bar supplies.
SCOPE OF WORK - CONTINUED

7. Dining room, cafeteria attendants and bar helpers - assist
waiters, waitresses, and bartenders by cleaning tables,
removing dirty dishes, and keeping serving areas stocked
with supplies.
They bring meals out of the kitchen and assist waiters
and waitresses by distributing dishes to individual diners.
They also replenish the supply of clean linens, dishes,
silverware, and glasses in the dining room and keep the
bar stocked with glasses, liquor, ice, and drink garnishes.
They set tables, serve ice water, rolls, and butter. At the
conclusion of meals, they remove dirty dishes and soiled
linens from tables.
SCOPE OF WORK - CONTINUED

8. Food and beverage service workers are on their feet most of
the time and often carry heavy trays of food, dishes, and
glassware.
During busy dining periods, they are under pressure to serve
customers quickly and efficiently. They typically work long
dining hours and work evenings, weekends, and holidays.
Many students and teenagers seek part time or seasonal
work as food and beverage servers and related workers as a
first job to gain work experience or to earn spending money.
More than one-fifth of all food and beverage server and
related workers were 16 to 19 years old - about five times the
proportion for all workers.
WORK ENVIRONMENT

9. Many employers prefer to hire college graduates for
managerial and supervisory position and high school
graduates for rank and file employees which serves as a
source of immediate income, rather than a career. It is
a major source of part-time employment for high
school and college students.
Employees receive training on safe food handling and
sanitation practices. Some full-service restaurants
provide training to communicate the philosophy of the
restaurant, help establish a rapport with other staff,
teach formal serving techniques, and instil a desire to
work as a team.
EDUCATION AND TRAINING

10. Due to the relatively small size of most food-serving
establishments, opportunities for promotion are
limited.
After gaining experience, some helpers advance to
waiter, waitress, or bartender jobs. For waiters,
waitresses, and bartenders, advancement usually is
limited to finding a job in a busier or more expensive
restaurant or bar where prospects for tip earnings are
better.
Some bartenders, hosts and hostesses, and waiters
and waitresses advance to supervisory jobs, such as
dining room supervisor, maitre d’hôtel, assistant
manager, or restaurant general manager.
ADVANCEMENT

11. Average employment growth is expected, and job
opportunities should be excellent for food and beverage
servers and related workers.
Job opportunities will be excellent because many change
jobs frequently and the number of food service outlets will
continue to grow.
Keen competition is expected, however, for jobs in popular
restaurants and fine dining establishments, where potential
earnings from tips are greatest.
JOB OUTLOOK AND JOB PROSPECTS

12. Overall employment is expected to increase by 13 percent
over the 2006 - 16 decade, which is about as fast as the
average for all occupations.
Projected employment growth varies somewhat by job type.
Restaurants that offer table service, more varied menus, and
an active bar scene are growing in number in response to
consumer demands for convenience and to increases in
disposable income, especially among families who frequent
casual family-oriented restaurants; affluent young
professionals, who patronize trendier, more upscale
establishments; and retirees and others who dine out as a
way to socialize.
EMPLOYMENT CHANGE

13. Servers and related workers derive their earnings from
a combination of hourly wages and customer tips.
Earnings vary greatly, depending on the type of job and
establishment.
In many full-service restaurants, tips are higher than
wages. In some restaurants, workers contribute all or a
portion of their tips to a tip pool, which is distributed
among qualifying workers. Tip pools allow workers who
don’t usually receive tips directly from customers, such
as dining room attendants, to feel a part of a team and
to share in the rewards of good service.
EARNINGS

14. General types
1. Fast-food restaurants - emphasize speed of service and
low cost over other considerations. A common feature of
newer fast-food restaurants that distinguishes them from
traditional cafeteria is a lack of cutlery or crockery;
customers eat the food directly from the disposable
container it was served in.
2. Fast casual-dining restaurants - is similar to a fast-food
restaurant in that it does not offer full table service, but
promises a somewhat higher quality of food and
atmosphere and non-disposable plates and cutlery are
sometimes offered.
TYPES OF FOODSERVICE OPERATIONS

15. 3. Casual dining - is a restaurant that serves moderately-priced
food in a casual atmosphere. Except for buffet-style
restaurants, it typically provide table service. It usually have
a full bar with separate bar staff, a larger beer menu and a
limited wine menu.
4. Family style - are restaurants that have a fixed menu and
fixed price, usually with diners seated at a communal table
such as on bench seats. True to their name, these restaurants
tend to be a family affair business.
5. Fine dining - are full service restaurants with specific
dedicated meal courses. Décor of such restaurants feature
higher quality materials with an eye towards the
"atmosphere" desired by the restaurateur. The wait staff is
usually highly trained and often wears more formal attire.
TYPES OF FOODSERVICE OPERATIONS -
CONTINUED

16.  Café
 Cafeteria
 Coffeehouse
 Pub
 Bistros and brasserie
 Destination restaurants
 Food Court
 All-you-can-eat buffet
SUBTYPES OF FAST CASUAL-DINING

17. 1. Fine Dining - just as the name suggests, offers guests the
finest in food, service and atmosphere. It is open for lunch
and dinner service only. There are three main areas of focus
with a fine dining restaurant:
 The Menu
 Fine wine and liquor selections
 The Table Service
 The Atmosphere
HOTEL FOOD SERVICE OPERATIONS

18. 2. Café or Coffee Shop – is an informal 24-hour
restaurant offering a range of hot meals and made-
to-order sandwiches. It may also offer buffet or set
menu for breakfast and lunch. This differs from a
coffee house, which is a limited-menu establishment
which focuses on coffee sales. The term can also
refer to bistro or a restaurant facility within a hotel.
3. Room Service or In-room Dining - is an
accommodation available at many hotels where
workers at the hotel deliver food and other items to
hotel rooms, by request of the guest and usually for
extra charge.
HOTEL FOOD SERVICE OPERATIONS -
CONTINUED

19. 4. Banquet and Catering
 Banquet - is a large public meal or feast held in the
hotel ballroom or any of the hotel’s function rooms. It
usually serves a purpose, such as a charitable
gathering, a ceremony, or a celebration.
 Catering - is the business of providing professionally
catered event in foodservice outside the hotel to an
outside venue
HOTEL FOOD SERVICE OPERATIONS -
CONTINUED

20.  A La Carte Restaurant - is a segregated priced menu
available in restaurants, each and every item is
individually priced.
 Buffet Restaurant - is generally a self-service form of
dining in which the customer pays a fixed price and is
entitled to select as much food as he or she wishes in a
wide selection of cold and hot food including desserts
 Prix Fixe or Set Menu Restaurant - is a French term that
refers to a type of limited menu featuring a pre-selected
list of dishes at a set price. A prix fixe menu may include
an appetizer, soup, salad, entrée and dessert all for a set
price per person.
CLASSIFICATION OF RESTAURANT

21. END OF THE CHAPTER
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