In this slide, you will be able to learn about food and Beverage service.

1. Basic of
Food and
Beverage
Service

2. What is Food
and Beverage
Service?

3. The Business of Food and
Beverage Service

4. Different service methods
Table
service

5. Food and Beverage Personnel
General
Manager
Food
and beverage
Manager
Front of house
Manager
Housekeeper
Head
receptionist
Head chef
Restaurant
manager

6. Food production job roles
• Head Chef
• Second chef/sous-chef de cuisine
• Chef de partie/section chef
• Commis chef
• Kitchen assistants

7. Food and beverage
service job roles
• Restaurant manager/supervisor
• Reception head waiter/receptionist
• Head waiter/maître
d’hôtel/supervisor
• Station head waiter/section
supervisor/service captain
• Station waiter/chef de rang
• Assistant station waiter/demi-chef
de rang
• Waiter/server/commis de rang

8. Attributes of food and
beverage service
personnel
Professional and
hygienic
appearance
Knowledge of food
and beverages and
technical ability
Punctuality
Local knowledge Personality
Attitude to
customers
Cultural awareness

9. Attributes of food and beverage service personnel
(Continued...)
MEMORY HONESTY LOYALTY SALES ABILITY SENSE OF
URGENCY
CONTRIBUTION
TO THE TEAM
COMPLAINTS

10. Essential
technical skill
for Food and
Beverage
Service
Holding and using a service spoon and fork, and
other service equipment
Carrying plates
Using a service salver (round tray)
Using a service plate
Carrying glasses
Carrying and using large trays

11. Holding and using a service spoon and fork, and
other service equipment