this presentation is all about basics of service ,type of restaurant, and different organisational chart.

1. Food and Beverage management
objectives
• Organizational chart
• Food and beverage classification
• Layout of restaurant
• Type of service

2. Hotel organizational chart

3. Food and beverage organizational chart

4. Culinary organization chart

5. Food and beverage classification
 Fine dining
 Brasserie
 Coffee house
 Snack bar and delicatessen
 Fast food
 Theme /ethnic restaurent
 Food court /hawker centre

6. Fine dining restaurant
Fullerton hotel, Singapore

7. Tien court restaurent,singapore
Bedrock bar and grill, Singapore

8. Fine dining restaurant
Fine dining restaurants generally have the following services and
requirements:-
 Dress code- jackets and tie, lounge dress.
 Top notch service – each table has two servers responsible & maître
de overseeing service .
 Classy menu ,high quality ingredients & talented chef.
 price- -$$$
 Valet parking
 Reservations required
 Atmosphere

9. brasserie
An informal French café serving ,beer, wine and simple hearty
food.

10. Coffee house
A restaurant in which coffee, beverages and light meals are
served.

11. Snack bar
A small shop or counter where food and beverage are available
for take – away.(sometimes small seating area is available .

12. Delicatessen
Means “delicacies” or specialty food. Also known as deli counter
at supermarket selling cold cuts and salads for take away.

13. Fast food

14. Theme restaurant

15. Food court
 A “food court” or “hawker center” is a center - various food stalls selling
local & other food.
 Individual stalls selling food at very reasonable prices .
 Air-conditioned environment in food court – not in hawker center.

16. Layout of restaurant
Dining room consists of:
 Reception or waiting area
 Dining area
 Side station
Kitchen consists of :
 Food preparation area
 Cooking area
 Food storage area
 Service area
 Cleaning & washing arrea

17. Type of service

18. Type of service
There are basically 7 different style/type of food service.
 Plated
 Platter/silver/Russian
 Gueridon
 Buffet
 Tray
 French/butler
 family

19. Plated
The food is assembled in the kitchen on plates .the service staff
picks it up and brings it directly to the table.

20. Plated service
Used—
 Club house
 Casual dining room
 Coffee house
 Freestanding restaurants

21. Plated service
Advantages:-
 Prompt service – food service directly to table.
 Server have more time to interact with customers/guest.
 Rapid turnover of table
 Fewer staff needed & do not need special skills
 Portion size can be controlled & standardized
 Less wastage ,less service equipment needed.

22. Plated service
Disadvantages:-
 Increased kitchen time and labor
 For large scale – time consuming
 Requires food warmer/equipment's.(large group)

23. Platter/silver/Russian
Food transferred to plate in front of customer from flat/serving
dish,using spoon and fork(serving gear) or other appropriate
utensils such as ladle.

24. Platter/silver/Russian service
Used:-
 Special functions such as small banquet
 Royal functions, or VIPs functions, etc
 luxury/fine dining restaurants

25. Platter/silver/Russian service
 Advantages:-
 Dishes look good and well presented on platters
 Servers can show their skill
 Classy impression to guests or customers

26. Platter/silver/Russian service
 Disadvantages:-
 Highly skilled service staff needed
 Need training
 Costs more
 Challenge in keeping food hot,
 Service can be slow.

27. Gueridon
 Transferring food to the customer’s plate at the
service trolley and served.

28. Gueridon service
Used:-
 Top class restaurant
 Fine dining restaurants – French/continental
cuisine
 Night clubs or supper club

29. Gueridon service
Advantages:-
 Personalized service
 Good showmanship & skills displayed
 Impressive service
 Most elegant

30. Gueridon service
Disadvantages:-
 Expensive to use
 Highly trained staff/special equipment
 Lengthy service time so food can be cold
 Requires co-ordination between servers e.g. short of
mis-en-place
 No room for mistakes cause perform in front of
guests

31. Buffet
Food is display nicely on a long buffet tables and
customer’s help themselves(self – service).sometimes
they can also be assisted by the service chef standing
behind the buffet tables.

32. Buffet service
Used:-
 Big functions such as company party, weddings, etc.
 Incentive groups having breakfast, etc.

33. Buffet service
Advantages:-
 Guest select what they want to eat
 Wider varieties of items

34. Buffet service
Disadvantages:-
 Food wastage
 Mass production may result in poor taste and
quality
 Equipment's to keep food warm

35. Tray
All dishes and requirements are served to the guests
completely on a tray

36. Tray service

37. Tray service
Advantages:-
 Offer convenience for guests
 Relieves pressure on space in the restaurant

38. Tray service
Disadvantages:-
 Require lots equipment
 Food can get cold over long journey or distance
 Labor intensive during meal periods
 Time consuming

39. French/butler
The customers served /helps themselves from
flats/dishes held at their side by the serving staff.

40. French/butler service
 Highest standard
 Small banquets
 Royal functions

41. French/butler service
Advantages:-
 Good presentations
 Personalized service
 Guests can have less or more ,they choose

42. French/butler service
Disadvantages:-
 Possible poor portioning
 Time consuming – server
 Slow for customers
 Food may become cold

43. Family
The food is placed on the table in serving dishes and
the customers serve themselves

44. Family service
 Banqueting
 Clubs
 Ethnic restaurants such as Indian ,etc.

45. Family service
Advantages:-
 Fewer , less skilled staff
 Service time is reduced
 Guests can choose portions size
 Less service for staff

46. Family service
Disadvantages
 Difficult for guests to handle hot dishes.
 Lack of portion control
 Requires lots of serving gears.