2. Hospitality
The most diverse but specialized industry in the world.
One of the largest, employing millions of people.
Sectors range from the glamourous 5 star resorts to
institutional areas.
Food Service
The most challenging.
Whatever the size of the food service operation, the
variety of opportunities avilable is endless.
“The sky is the limit with food service”
HISTORY OF FOOD SERVICE
ORGANIZATION
3. Etymology of Restaurant
Monsieur Boulanger
-father of the modern restaurant
-sold soups at his all-night tavern on the Rue Bailleul
-he called these soups restorantes, (restoratoves), which is
the origin of the word restaurant.
-the term restaurant (from French restaurer, to restore)
first appeared in 16th Century, meaning “a food which
restores,”
HISTORY OF FOOD SERVICE
ORGANIZATION
4. ESTABLISHMENT DEVELOPER/PIONEER YEAR OPENED
A & W Roy Allen and Frank
Wright
1919
Dairy Queen Thomas Carvel 1934
Taco Bell Glen Bell 1962
KFC Harland Sanders 1930
Burger King David Edgerton & James
McLamore
1955
Pizza Hut Dan & Frank Carney 1958
Dunkin’ Donuts William Roseburg 1950
TGI Friday’s Allan Stillman 1965
Wendy’s Dave Tomas 1969
Red Lobster Bill Darden 1968
HISTORY OF FOOD SERVICE
ORGANIZATION
5. Food Service in The Philippines
Tony Tan Caktiong and his family opened a Magnolia Ice
Cream parlor, from Bankerohan, Davao City to Cubao in
1975 with Jollibee as the orginal name. From humble ice
cream parlor, Jollibee has become one of the biggest
fast-food chains in the world with 1,655 stores worldwide
and total sale of more than US$1 billion.
After some long decisions making on what type of
business to engage in, Kenneth Sytin and his brothers
opted to enter the restaurant industry. This lead to the
creation of Congo Grille in 1999. That year, the business
had as many as 13,000 customers a month and was
dubbed the fastest growing grill in town.
HISTORY OF FOOD SERVICE
ORGANIZATION
6. Food Service in The Philippines
In 1945, after World War II, American occupation troops
stationed in Quezon City, Philippines were befriended by
Maximo Gimenez, a Stanford University educated
teacher. A few came to his nearby house for a drink or
two, until they insisted that they pay for their drinks. This
was the start of what is the Max’s Restaurant today.
Gerry Apolinario had a way of enjoying delicious food
with friends and relatives. In this, he dreamed a place of
such pleasant ambiance which he would share with them.
After gathering his folks for organizing, Gerry;s Grill was
opened on Valentines Day in 1997.
HISTORY OF FOOD SERVICE
ORGANIZATION
7. Food Service in The Philippines
Dennis Nakpil and Dennis Mariano Jr. Thought of creating
a restaurant that emphasizes certain Philippine
traditions. Their principle was “bringing the Barrio into
the metropolis, thus they opened one in Quezon City in
1991. They named it Dencio’s Dencio is a Phillpin variant
of Dennis, the name of the two founders.
HISTORY OF FOOD SERVICE
ORGANIZATION
10. Primary Catering Facilities
-These type of estbalishment are primarily concerned with
the provision of food and beverage services. Their main
purpose for existence is to offer food and beverage.
Types of Primary Catering Facilities
1. Hotels
2. Restaurants
a. Coffee Shops
b. Fast Food Restaurants
c. Casual Dining Restaurants
CLASSIFICATIONS OF F & B SERVICE
FACILITIES
11. d. Bars & Pubs
e. Fine Dining Restaurants
3. Outdoor Catering
-also called off-premise catering, this means catering to a
large number of people at a venue of their choice, usually
not within the establishment’s premise.
CLASSIFICATIONS OF F & B SERVICE
FACILITIES
12. Secondary Catering Facilities
-In this type, the provision of food and beverage is part if
another business, so basically this is an allied or support
system of the business itself.
1. Club Catering
2. Transport Catering
a. Airline Catering
b. Railway Catering
c. Ship Catering
d. Surface Catering
CLASSIFICATIONS OF F & B SERVICE
FACILITIES
13. 3. Welfare Catering
4. Industrial Catering
5. Leisure-Linked Catering
CLASSIFICATIONS OF F & B SERVICE
FACILITIES
14. Food & Beverage Manager
-Responsible for compiling the menus to make sure that
the required margins are achieved, purchasing food &
beverage items and staff recruitment and training.
Restaurant Manager
-Responsible for the overall organization of the
administration of food & beverage service areas.
-Responsible for the business performance of their
restaurant, as well as maintaining high standards of food,
service, and health and safety.
SUPERVISION & ORGANIZATIONAL
HIERARCHY FOR RESTAURANT
OPERATION
15. Head Waiter/Supervisor
-Responsible for all the service staff in the restaurant and
for seeing that all preparation, service and clearing is
efficiently carried out.
-Controls that each crew member handles working material
and equipment carefully and gives instruction whenever
necessary.
Station/Captain Waiter
-Responsible for the service of the station, or group of
tables. He or she takes the order and carries out the
service table of the station.
SUPERVISION & ORGANIZATIONAL
HIERARCHY FOR RESTAURANT
OPERATION
16. Waiter
-Perform duties such as plate’s service of dishes and the
service of sauces, sometimes assisted in the simplest
tasks by a trainee.
Commis/Trainee
-Assistant of the Waiter in serving the guest.
Wine Waiter
-Responsible for the the service of all alcoholic drinks,
SUPERVISION & ORGANIZATIONAL
HIERARCHY FOR RESTAURANT
OPERATION
18. Professionalism is a quality that is projected in terms of:
1. Physical Projection
2. Verbal Projection
3. Conduct and Behavior
Points to consider in serving guest:
1. Dress
2. Grooming
3. Personal Hygiene
4. Etiquette
5. Customer Satisfaction
ATTRIBUTES OF FOOD & BEVERAGE
SERVICE PERSONNEL
19. 1. Yawning
2. Grouping
3. Mannierisms
4. Using sign language
5. Shouting, Giggling & Horse Playing
6. Daydreaming
7. Putting hand on pocket
8. Leaning on Walls, Tables, Chairs
9. Staring Look
10.Chewing Gum
UNPLEASANT HABITS
20. 11. Demand for Tip
12. Counting Tip in view of customers
13. Bluffing Customers
14. Reading Newspapers or Magazines
15. Use of Rude or Insulting Language
16. Leaving One’s Station Longer than Necessary
UNPLEASANT HABITS
21. Factors to Consider:
A. Water
B. Clean Surroundings
C. Sanitation Supervisor
D. Proper Food Handling
E. Waste Disposal
F. Cleanliness, Orerliness & Healthy of Workers in the
Food Service
G. Uniform or Clothes of the Worker
HYGIENE, SAFETY & SANITATION IN THE
RESTAURANT
22. RIGHT & WRONG WAYS TO HANDLE
FOOD, GLASSWARE, DISHES & UTENSILS
