Family Style Restaurants Cafeterias Specialty Restaurants Fast-Food Restaurants Casual Dining Restaurants

1. MA. LYRA P. SANTUYO
TEACHER-1
Food and Beverage
Operations
Grade 11

2. Family Style
Restaurants
Cafeterias
Specialty Restaurants
Fast-Food Restaurants
Casual Dining

9. The Restaurant
A restaurant is a food-service
establishment that serves
prepared food to customers.
Service is generally for eating on
premises, though the term has
been used to include take-out
establishments and food delivery

10. Restaurants are sometimes
a feature of a larger
complex, typically a hotel,
where the dining amenities
are provided for the
convenience of the
residents and for the hotel
with a singular objective

11. It ranges from modest lunch
or dining places catering to
people working nearby, with
simple food and fixed menu
served in simple settings at
low prices, or expensive
establishments serving
expensive specialty food and
wines in a formal setting

12. The Function of a Restaurant
The function of any
restaurant and bar may be
summarized as follows:
1. To provide food and
beverage, served

13. The Function of a Restaurant
2. To provide a nice
environment where
guests can enjoy the
food and drinks.

14. Types of
Restaurants

15. Types of Restaurants
Cafeterias -are restaurant serving
mostly cooked or ready to eat food
arranged behind a food-serving
counter. A patron takes a tray and
pushes it along a track in front of the
counter. Depending on the
establishment, servings may be

17. Types of Restaurants
Fast-Food
Restaurants- Fast-
food restaurants
emphasize speed of

19. Types of Restaurants
Casual Dining Restaurants -A
casual dining restaurant is a
restaurant that serves moderately
priced food in a casual atmosphere.
Except for buffet- style
restaurants, casual dining
restaurants typically provide table

21. Types of Restaurants
Family Style Restaurants-
Family style restaurant are
restaurants with a fixed menu
and fixed price, usually with
diners seated at a communal
table such as on bench seats.

23. Types of Restaurants
Specialty Restaurants- They range
from quick service to upscale. Menus
usually include ethnic dishes and/or
authentic ethnic foods. They
specialize in a multicultural cuisine
not specifically accommodated by
any other listed categories.

26. In 1 whole sheet of paper
Identify the following:
1.________________They range from quick service to upscale. Menus usually
include ethnic dishes and/or authentic ethnic foods.
2. ________________ This refers to the restaurant is a restaurant that serves
moderately priced food in a casual atmosphere.
3.__________________Refes to the restaurants with a fixed menu and fixed
price, usually with diners seated at a communal table such as on bench seats.
4._____________________ The restaurants who’s emphasize speed of service
and low cost over all other considerations.
5.______________________is a food-service establishment that serves prepared
food to customers. Service is generally for eating on premises, though the term
has been used to include take-out establishments and food delivery services.
6.______________________restaurant serving mostly cooked or ready to eat
food arranged behind a food-serving counter.

27. In 1 whole sheet of paper
Give the three objectives of
Restaurant in your own
words

28. In 1 whole sheet of paper
Give at least one example of different
types of Restaurants here in the nearby
localities that you know.
1. Cafeterias
2. Fast-Food Restaurants
3. Casual Dining Restaurants
4. Family Style Restaurants
5. Specialty Restaurants

29. Staffing and
Management

30. Restaurant staffing depends
on size, covers, style, and
type of the food and extent
of the operation. But
remember, the key for
effective management and
service delivery is
teamwork.

31. Restaurant Manager -This person has overall
responsibility for the restaurant and other food
and beverage service areas.
- He sets the standards for service and is
responsible for any staff training that may
have to be carried out, on or off the job.
- He or she may make out duty rosters, holiday
schedules, and hours on and off duty, so that
all the service areas and outlets run
efficiently and smoothly.

32. Captain- This person has overall charge of
the service staff/ team.
-He is responsible for ensuring that all the
duties necessary for the pre-preparation
for service are efficiently carried out and
that nothing is forgotten.
-The captain helps with the compilation of
duty rosters and holiday schedules, and
may relieve the restaurant manager, on
their days-off.

33. Waiter- He must be able to carry out
the same work as the station
headwaiter and relieve him on days-off.
-He will normally have less experience
than the station headwaiter.
-Both the waiter and the station
headwaiter must work together as a
team, to provide efficient and speedy
service.

34. Trainee/Apprentice - 'learner', having just
joined the food service staff, and possibly
wishing to take up food service as a career.
-this person will keep the sideboard well filled
with equipment, and may help to fetch and
carry items, as required.
-carries out certain cleaning tasks during the
pre-preparation period. He may be given the
responsibility of looking after and serving some
appetizers or smaller courses, from the
appropriate trolleys.

35. Wine Waiter/Sommelier- His/her
responsible for the service of all alcoholic
drinks, during the service of meals.
-He must also be a salesperson.
-This employee must have a good
knowledge of all beverages available, the
best wines to accompany certain foods and
the liquor licensing laws applicable to the
establishment and area.

36. Host/Hostess- to attend to guests needs,
particularly, on arrival at the restaurant. The
host should "Meet, Greet and Seat" the
guest.
- He, She should make sure that; guests
leaving the restaurant have enjoyed their
meal.
- He/ She usually the final contact point for
the guest and this is a "sales" opportunity.

37. Barman- This person must
have a good knowledge
about the ingredients and
methods needed to make
alcoholic and non-alcoholic
drinks.

38. Seat Work ¼ Sheet of paper
Direction: Read each item carefully and identify
the following questions. Choose the correct
answers inside the box.
BARMAN HOST/HOSTESS
TRAINEE/APPRENTICE
WINE WAITER/SOMMELIER RESTAURANTS
MANAGER

39. Seat work ¼ Sheet of paper
___________1.Marlon is responsible for ensuring that all
the duties necessary for the pre-preparation for service
are efficiently carried out and that nothing is forgotten.
___________2. Refers to the person who has less
experience than the station headwaiter.
___________3. Sir Jerry is the one who sets the
standards for service and responsible for any staff
training that may have to be carried out, on or off the
job.

40. ___________4. Martina is responsible to keep the
sideboard well filled with equipment, and may help
to fetch and carry items, as required.
___________5. Albert is good is salesperson, he is
alcoholic responsible for the service of all alcoholic
drinks during the service of meals.
___________6. Fidel is the one who has more
knowledge in terms of ingredients and methods
needed to make alcoholic and non-alcoholic drinks.

41. _________7. Klay is the one who Meet, greet and
seat’’ the guest. She is the final contact point for
the guest and this is a sales opportunity.
8-10 ESSAY
Why staffing management is important?

42. Food service
system

43. 1. Conventional Food Service System
-is the most common of all the systems
in the food service. In this kind of
system, ingredients are assembled, and
food/dish are produced onsite. This
system is usually used in cafeterias,
restaurants, small hotels and school
canteens.

45. 2. Centralized (Commissary) Food
Service System - is also known as central
kitchen or food factory. In this kind of
system, food is prepared in one place then
transported to satellite kitchens. This
system is most effective when mass
production is required, airline industry is
an example of establishment that uses
centralized foodservice system.

47. 3. Ready –Prepared Food Service
System -In ready prepared foodservice
system, the food is produced onsite, it is
usually chilled or frozen then reheated
and served to customers on site and
readily available to the customers.
Ready prepared foodservice system is
usually used by hospitals and prisons.

49. 4. Assembly- Serve Food Service
System In this system, food is
purchased then stored either
chilled or frozen for later use. Then
it will be portioned and reheated
and served to customers. It is
usually used by in-flight caterers.

54. Lesson Information 1.3
Preparing Service Station
and Equipment/Utensils
and Supplies

55. Dinnerware
This is usually used in
serving main courses,
salads, breads and other
specialized hot and cold
desserts.

57. TABLEWARE

60. Flatware
This is usually used in the
process of having a meal,
getting the food from the
chinaware or dinnerware.
Others are used in serving food
and cutting the food.

61. Serving spoon, Soup spoon, Teas spoon, Dinner Spoon, Salad Spoon

66. CUTLERY