food and beverage service
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This document provides information about the food and beverage service industry. It discusses the various sectors within F&B including hotels, restaurants, catering, and fast food. It also outlines the objectives and expectations of F&B such as physiological, economical, social, and psychological needs as well as convenience. The document compares traditional vs modern organization charts and provides job specifications for various F&B roles such as restaurant manager, head waiter, station waiter, busboy, and sommelier. It also discusses principles, guest service skills, and quality in F&B service.
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This document outlines the roles and responsibilities of various food and beverage service personnel. It describes positions such as the food and beverage manager who ensures profit margins and updates menus. Other roles include restaurant managers who oversee specific service areas, reception headwaiters who manage reservations, and various levels of wait staff including headwaiters, station waiters, and trainees. It also covers specialized staff like carvers, lounge attendants, cashiers, and banqueting personnel.
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- Having bad personal hygiene or not following dress code
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Here are the wrong and right attributes for food and beverage staff based on the document:
Wrong:
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- Not ensuring customer satisfaction
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Arnold Buscaino is a 38-year-old Filipino man seeking a position in hospitality management. He has over 15 years of experience in restaurant and hotel management positions in the Philippines, Seychelles, and United Arab Emirates. His most recent roles include Restaurant Manager positions at hotels in Seychelles and the UAE. He is skilled in food and beverage service, staff management, and has received training in areas like food safety and empowerment. He aims to broaden his knowledge and abilities to take on new challenges in the hospitality industry.
TYPES OF RESTUARANTS.pptx
Family Style Restaurants
Cafeterias
Specialty Restaurants
Fast-Food Restaurants
Casual Dining Restaurants
fbsmodule1-220901001444-82c6428c_2.pptx
This document discusses food and beverage services in restaurants. It begins by defining restaurants and their purpose of providing prepared food. It then describes different types of restaurants like cafeterias, fast food, casual dining, family style, and specialty restaurants. The document also outlines common staffing roles in restaurants like managers, servers, hosts, and bartenders. Finally, it discusses different food service systems like conventional, centralized, and assembly-serve models.
SERVICE PRESENTATION
The document provides information about service roles at the Six Seasons Hotel restaurant. It discusses the roles of the Food & Beverage Manager, Restaurant Manager, Assistant Restaurant Manager, Restaurant Supervisor, Waiter, and Restaurant Captain. The Food & Beverage Manager oversees restaurant operations and staff. The Restaurant Manager ensures quality service and products. The Assistant Restaurant Manager supports the Restaurant Manager. Waiters take orders and serve guests.
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Topic 6 2 types of beverage
This document provides information on types of beverages divided into non-alcoholic and alcoholic categories. Non-alcoholic beverages include tea, coffee, aerated water, mineral water, squashes/cordials/syrups, juices, and mocktails. Tea is prepared from Camellia sinensis leaves and buds and comes in varieties like green, black, and herbal teas. Coffee is available in espresso, cafe au lait, and cappuccino styles. Aerated waters can be carbonated, soda, or flavored. Procedures for preparing and serving different non-alcoholic beverages are also outlined. Alcoholic beverages discussed include wine, beer, spirits,
Topic 6.1 beverage service equipment
Beverage service equipment is important for restaurants to efficiently serve drinks to guests and increase profits. Equipment is divided into glassware and other items. Glassware factors like size, shape, durability and price must be appropriate for the restaurant's style and menu. Common glass types include goblets for wines, brandy balloons, and champagne flutes. Glassware must be stored properly and handled carefully to avoid breakage. Other equipment includes items for mixing and preparing drinks like shakers, strainers, and blenders; chilling items like coolers and ice machines; dispensing and opening items such as pourers and corkscrews; and serving items like trays and coasters. A fully stocked bar has all the
Topic 5 3 [american,french)
This document discusses different types of food service techniques, including American, French, Russian, and self-service styles. It provides details on plated service, gueridon service where dishes are finished tableside, Russian silver service where food is placed on platters, and various forms of self-service like buffets and cafeterias. Fast food is also covered as a self-service style influenced by American companies that use disposable packaging.
Topic 5 3 [american,french)
This document discusses different types of food service techniques, including American, French, Russian, and self-service styles. It provides details on plated service, gueridon service where dishes are finished tableside, Russian silver service where food is placed on platters, and various forms of self-service like buffets and cafeterias. Key aspects like the number of servers, how food is presented and cleared, and appropriate table settings are covered for each technique.
Topic 6.1 beverage service equipment
Beverage service equipment is important for restaurants to efficiently serve drinks to guests and increase profits. Equipment is divided into glassware and other items. Glassware factors like size, shape, durability and price must be appropriate for the restaurant's style and menu. Common glass types include goblets for wines, brandy balloons, and champagne flutes. Glassware must be stored properly and handled carefully to avoid breakage. Other equipment includes items for mixing and preparing drinks like shakers, strainers, and blenders; chilling items like coolers and ice machines; dispensing and opening items such as pourers and corkscrews; and serving items like trays and coasters. A fully stocked bar has all the
Topic 5 3 [american,french)
This document discusses different types of food service techniques, including American, French, Russian, and self-service styles. It provides details on plated service, gueridon service where dishes are finished tableside, Russian silver service where food is placed on platters, and various forms of self-service like buffets and cafeterias. Fast food is also covered as a self-service style characterized by disposable packaging and high customer turnover.
Topic 5 2 service method
The document describes different styles of food service in Malaysia, including traditional Malay service, modern Malay service, Indian service, and Chinese service. Traditional Malay service involves sitting on mats and eating with the right hand from shared plates. Modern Malay service uses tables, chairs, cutlery, and individual plates. Indian service typically uses banana leaves instead of plates and finger bowls are needed. Chinese service uses round tables, lazy susans, chopsticks, and Chinese spoons and bowls.
Chapter 5
This document provides instructions for different types of food and beverage service methods. It discusses full course meal service, which includes appetizers, soups, main courses, desserts and beverages served course by course. It also describes ala carte service, where individual items are priced separately. Finally, it outlines the procedures for serving at functions, including reception, dining room setup, and serving each course according to signals from banquet managers.
Chapter 4 fnb
The document outlines the typical sequence and components of a five-course meal, including: 1) appetizers to stimulate appetite, 2) soup served with bread, 3) a main course with protein and accompaniments, 4) dessert, and 5) beverages. It then provides more details on common types of appetizers, salads, soups, main proteins and sides, and desserts. The document also notes that meals typically include high protein foods along with vegetables, starches, and sauces, with examples given of common components of Western and local meals.
Topic 3 service sequence
- Greeting guests involves acknowledging them with a smile, welcoming them appropriately, and checking reservations.
- Napkins are unfolded on guests' laps upon seating and service begins with women or guests of honor.
- Water is served from the right with the glass above the knife and service proceeds anti-clockwise.
- Menus are presented open from the right with suggestive selling of items not listed.
- Orders are taken anti-clockwise starting with readiness to ensure inclusion of all items and special requests.
- Food and drinks are served from the left and right respectively, proceeding around the table anti-clockwise.
Topic 2.3 conducting briefing
The briefing is a meeting for restaurant staff prior to opening where important information is delivered. During the briefing, staff are alerted to daily specials and promotions, instructed to always be ready with proper attire and knowledge of the menu, and duties are assigned on a rotating weekly basis to create multi-skilled employees. Supervisors ensure staff have knowledge of menu items including preparation, ingredients, service details, and pricing to efficiently answer customer questions and upsell popular or promoted dishes.
Topic 2.2 types of cover
This document discusses different types of food service preparations and covers. It describes table d'hote, a la carte, and buffet styles of service. Table d'hote offers a fixed price menu with a choice within each course. A la carte menus individually price each dish for customers to compile their own order. Buffets present food on a separate table for guests to serve themselves. The document also discusses centerpiece decorations for dining rooms, including food decorations, flower arrangements, butter sculptures, and ice carvings.
Topic 2.1 mise en-place
The document discusses mise-en-place, which refers to having all necessary equipment and food prepared before service begins to create the right atmosphere. It describes how a sideboard is used in restaurants to store dining equipment like plates and cutlery to avoid frequent trips to the kitchen. Different types of napkin folding are presented that can help create a feeling of luxury, including techniques like the bird of paradise, candle, and royal crown. Proper clothing procedures are also outlined, such as checking the table and centrally positioning oneself before laying out and adjusting the tablecloth.
Topic 1.2 dining room equipment
This document provides information about dining room equipment, including small equipment like tablecloths, napkins, spoons, forks, and ladles. It also discusses large equipment such as plate warmers, coffee makers, trolleys, bars, tables, chairs, and slide boards. The document describes the functions and specifications of various types of small and large dining room equipment.
Topic 6.1 beverage service equipment
Beverage service equipment is important for restaurants to efficiently serve drinks to guests and increase profits. Equipment is divided into glassware and other items. Glassware factors like size, shape, durability and price must be appropriate for the restaurant's style and menu. Common glass types include goblets for wines, brandy balloons, and champagne flutes. Glassware must be stored properly and handled carefully to avoid breakage. Other equipment includes items for mixing and preparing drinks like shakers, strainers, and blenders; chilling items like coolers and ice machines; dispensing and opening items such as pourers and corkscrews; and serving items like trays and coasters. A fully stocked bar needs the proper
Topic 6 2 types of beverage
This document provides information on types of beverages divided into non-alcoholic and alcoholic categories. Non-alcoholic beverages include tea, coffee, aerated water, mineral water, squashes/cordials/syrups, juices, and mocktails. Tea is prepared from Camellia sinensis leaves and buds and comes in varieties like green, black, and herbal teas. Coffee is available in espresso, cafe au lait, and cappuccino styles. Aerated waters can be carbonated, soda, or flavored. Procedures for preparing and serving different non-alcoholic beverages are also outlined. Alcoholic beverages discussed include wine, beer, spirits,
Topic 5 2 service method
The document describes different styles of food service in Malaysia, including traditional Malay, modern Malay, Indian, and Chinese services. For traditional Malay service, guests sit on mats and share food from a central tray, eating with their right hands. For modern Malay service, tables and chairs are used and food is placed on the table to share. Indian service often uses banana leaves instead of plates and stainless steel containers for serving food. Chinese service typically uses round tables that seat many, along with a lazy susan, chopsticks, Chinese spoons and bowls for serving multiple courses.
Topic 5 3 [american,french)
This document discusses different types of food service techniques, including American, French, Russian, and self-service styles. It provides details on plated service, gueridon service where dishes are finished tableside, Russian silver service where food is placed on platters, and various forms of self-service like buffets and cafeterias. Key aspects like the number of servers, how food is presented and cleared, and appropriate table settings are covered for each technique.
Topic 3 service sequence
- The document discusses various food and beverage service techniques including greeting guests, presenting menus, taking orders, serving food and drinks, clearing tables, and presenting the bill.
- Key steps include unfolding napkins for guests, serving water from the right side, suggesting menu items, taking orders clockwise, serving ladies first and refilling drinks without removing cups, clearing used plates and cutlery, and presenting the bill to the host.
- Proper service techniques are important to refresh guests, control the establishment, and inform guests of payment amounts.
Topic 2.3 conducting briefing
The briefing is a meeting for restaurant staff prior to opening where important information is delivered. During the briefing, staff are alerted to daily specials and promotions, instructed to always be ready with proper attire and knowledge of the menu, and duties are assigned on a rotating weekly basis to create multi-skilled employees. Supervisors ensure staff have knowledge of menu items including preparation, ingredients, service details, and pricing to efficiently answer customer questions and upsell popular or promoted dishes.
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food and beverage service
- 2. What do you know about F&B service industry?
- 3. Food Service Sector Hotels Restaurants Catering service Fast food Take away Banqueting / Conference / Exhibitions Leisure Attraction IntroductionIntroduction
- 5. OrganizationOrganization ChartChart Traditional organization chart (structured based upon European system-French system – more complicated – more staff involve) Modern organization chart (simplify – involve less staff)
- 6. JOBJOB SPECIFICATIONSPECIFICATION Restaurant Manager Overall responsible for the org. & admin, set standard for service, responsible for any staff training, prepare duty rosters. Asst. Restaurant Manager Assist RM in carrying out task and responsibility, make out duty rosters. Headwaiter/Maitre D’hotel/Supervisor Overall charge, responsible for seeing all duties, aid the reception, relieve the restaurant mgr on their day off. Station Headwaiter/Section Supervisor/Captain Overall responsible for a team/staff serving a set of tables, have knowledge of food & wine, able to instruct other staff, carry out all the service. Station Waiter/Chef De Rang Carry out the same work as the station head waiter, less experience chef de rang and station head waiter must work as a team.
- 7. Asst. Station Waiter/Demi Chef De Rang Relieve station head waiter on their day off. Waiter/Waitress Acts by instruction from the chef de rang, mainly fetches and carries, help to clear tables after each course, carried out some of the cleaning & preparatory tasks during the pre-preparation period. Apprentice/Commis Debarrasseur Known as a learner, keep the sideboard well filled with equipment, help to fetch and carry items, carry out certain of the cleaning tasks. Carver/Trancheur Responsible of the carving trolley & carving of joints at the table, will plate up each portion with an appropriate accompaniment.
- 8. Wine Butler/Wine Waiter/Sommelier Responsible of the service of all alcoholic drinks during the service meals, sales person, have knowledge of all drinks to be served. Cocktail Bar Staff Well versed in skills of shaking & stirring cocktails & should have knowledge of all alcoholic & non-alcoholic drinks, responsible in making cocktails. Busboy/Busgirl Assist the servers during busy/peak periods, responsible to do the clearing after service, positions may be assumed by the same person.
- 9. QUALITY?
- 10. QUALITY Involves a valued judgment in terms of “good” and “bad”. E.g. – “This hotel has a quality operation” / “We sell a quality steak” Everyone has his own idea of what good and bad quality means. All service has some “quality”. DEFINITION OFDEFINITION OF QUALITY SERVICEQUALITY SERVICE
- 11. PRINCIPLE ATTRIBUTIONSPRINCIPLE ATTRIBUTIONS OF f&b SERVICE personnelOF f&b SERVICE personnel Personal Hygiene Knowledge of Food & Drink Punctuality Personality Honesty Loyalty Customer Satisfaction
- 12. GUEST SERVICEGUEST SERVICE SKILLSSKILLS Reliable Cooperative Personable Healthy Clean & Neat Knowledgeable Persuasive Attentive
- 13. GUEST SERVICEGUEST SERVICE SKILLSSKILLS Prompt recognition Smile Eye Contact Body Posture Call guest by their name Communication Skill Voice Level Concern
- 14. ANY QUESTION??
- 15. POP QUIZ!!!POP QUIZ!!! EXPLAIN 3 OF THE EXPECTATIONS IN F&B SERVICE. DRAW AN ORGANIZATIONAL CHART FOR THE MODERN SYSTEM. STATE ALL THE POSITION IN AN ORGANIZATION CHART.