This document outlines the organization and operations of a food and beverage department. It discusses different types of food service including table service with options like French, English, Russian, and American styles. It also covers self-service options such as cafeterias, fast food, takeout, vending, delivery, and buffets. The document lists necessary skills for food service staff like good memory, handwriting, cooperation, and human relations skills. It also provides an inventory of required service equipment including china, glassware, silverware, tables, clothes, 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)