This document outlines the organization of a food and beverage department including two main divisions: food production and food and beverage service. It also lists different types of table and self-service and qualities needed by waitstaff like good memory, handwriting, and cooperation. Various tools and equipment for food and beverage service are also identified such as china ware, glassware, silverware, tables, and bar equipment.

2. FOOD & BEVERAGE
DEPARTMENT
FOOD
PRODUCTION
DIVISION
FOOD &
BEVERAGE
SERVICE
DIVISION

3. 3
1.
(Table service)
- French service
- English service
- Russian service
- American service

4. 2.
/
Self service
- Cafeteria
Service
- Fast Food
Service
- Takeout Service
- Vending Service
- Delivery

5. - Buffet service
- Cocktail
service
(hard drinks)
(soft drink)

6. 1.
- GOOD
MEMORY
-
HANDWRITING
- CO-
OPERATION
- GOOD HUMAN
RELATION

7. 2.
-
WAITER/WAITRESS
-
-

8. 3. -
-

9. 4.
-
-
-
-
-
-

10. -
(HONESTY)
-
(FRIENDLENESS
-
(KNOWLEDGE OF FOOD AND
BEVERAGE)

11. 1.
2.
3.
4.
5.

12. 1.
2.
3.
4.
5.
6.

13. 1.
-
-
- SERVICE EQUIPMENT
-
-
- MENU A LA
CARTE TABLE D’HOTE

14. -
-
-
-
-

15. 1.
2.
3.

16. 1. China ware

17. 2. Glass ware
2

18. 3.
Silver ware

19. 4.
Table
(Chairs)
(Station
Sideboard)
(Service table or Gueridon)
(Trolleys)

20. 5.
Clothes
(Under lay cloth or silent cloth )
(Table cloth)
(Napkins)

21. 6.
-
-
-
-
-

22. 7.
1.
2.
3.
4.
5.

23. 8.
1.
2.
3.
4.

24. 3
•
•
•
7
• China ware
• Glass ware
• Silver ware
•
• Clothes
• (Bar equipment)