The document provides an overview of food and beverage services (FBS). It defines FBS as preparing, presenting, and serving food and beverages to customers. It then lists and describes 10 core competencies of FBS, such as preparing dining areas, taking orders, and providing customer service. The document also includes terminology used in FBS and describes the structure and roles of FBS departments in hotels.
Sequence of service is referred to as the order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant.
Sequence of service is referred to as the order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant.
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2. WHAT IS FBS?
Food and Beverage Services can be broadly defined as
the process of preparing, presenting and serving of food
and beverages to the customers.
2
This course is designed for a high school student to
develop knowledge, skills, and attitude to perform the
tasks required. It covers the core competencies
12. ⬗ A range of shelves displaying
glassware and bottles.
12
BACK BAR
13. ⬗ A sit-down meal served on the
occasion of a formal or
informal event such as a
wedding party or a conference.
13
Banquet
14. ⬗ A sit-down meal served on the
occasion of a formal or
informal event such as a
wedding party or a conference.
14
Buffet
15. ⬗ Any mixed drink prepared
using alcohol..
15
Cocktail
16. ⬗ Spices, sauce or other food
preparations used to enhance
the flavor or to complement the
dish.
16
Condiments
17. ⬗ Plates, dishes, cups, and other
similar items, especially ones
made of glass, earthenware, or
china clay.
17
Crockery
18. ⬗ A trolley used in F&B Services
business on which the food can
be cooked, finished, or
presented to the guest at the
table.
18
Geuridon Trolley
19. ⬗ Knives, forks, and spoons used
for eating or serving food
19
Crockery
20. ⬗ Alcoholic beverage mixed with
a large volume of soft drink
and served in a tall glass with
straw.
20
High Ball (Long Drink)
21. ⬗ A non-alcoholic drink prepared
using fruit juices or other soft
drinks
21
Mocktail )
22. ⬗ A large flat dish or plate for
serving food.
22
Platter
23. ⬗ A set of tables allocated to
waiters in the F&B Services
establishment.
23
Station
24. ⬗ A Cooks cap with multiple
folds represents the many
different ways a chef knows to
prepare a dish.
24
Station
25. ⬗ Most of the star-ranked hotels offer multiple F&B
services in their hotels. They can be:
⬗ Restaurant
⬗ Lounge
⬗ Coffee Shop
⬗ Room Service
⬗ Poolside Barbecue/Grill Service
⬗ Banquet Service
⬗ Bar
⬗ Outside Catering Service
25
Food and Beverage Services in Hotel
26. ⬗ The F&B Services personnel are responsible to create the exact
experience the guests wish for. The department consists of the
following positions:
1. Food & Beverage Service Manager
Ensuring profit margins are achieved in each financial period
from each department of F&B service.
Planning menus for various service areas in liaison with
kitchen.
Purchasing material and equipment for F&B Services
department.
2. Restaurant Manager
The Restaurant Manager looks after the overall
functioning of a restaurant. The responsibility of
this staff member include::
Managing the functions in the dining room
Ordering material
Stock-taking or inventory checking.
Supervising, training, grooming, and evaluating the
subordinates
Preparing reports of staff and sales
Managing budgets Handling daily sales and
coordinating with cashiers
26
Structure of F&B Services Department
27. 3. Room Service Manager
The Room Service Manager is responsible for:
Selecting, training, encouraging, and evaluating all
junior employees Food and Beverage Services
Ensuring that cultural values and core standards of F&B
department/establishment are met
Controlling labor expenses through staffing,
budgeting, and scheduling Handling guest complaints
Providing special requests.
4. Bar Manager
Forecasting the daily flow of customers
Allocating right number of staff according to
customer influx
Managing and monitoring bar inventory from
store to bar
Tracking all types of drink sales Allocating
cleaning and tendering tasks
27
Structure of F&B Services Department
29. F&B Staff Attitudes and Competencies
Knowledge
Appearance
Attentiveness
Body Language
Effective Communication
Punctuality
Honesty and Integrity
29
30. Types of Service
Russian Service
Foods are cooked
tableside, just like cart
French service, but
instead, servers put the
foods on platters and
then pass the platters at
tableside. Guests help
themselves to the foods
and assemble their own
plates. Service is from the
left.
French Service
⬗ Assemble the food in
the front of the guest
Buffet Service
Self Service
American or Plate
Service
The food is served on guest's
plate in the kitchen itself in
predetermined portion. The
accompaniments served with
the food, the color, and the
presentation are determined in
the kitchen. The food plates are
then brought to the guest.
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