Food Service Personnel must be groomed and have a professional appearance as they reflect the image of the hotel. Grooming is important as waiter works in front of the guest and handles food and beverages. Service should be done in a clean way to protect guests against food contamination and other food-borne diseases. Unhygienic appearance makes the dining experience unpleasant as well as unhealthy.

1. 1. Responsible for the over-all operation of the restaurant.
 Owner or manager
2. Resolves guest concerns
Owner or manager
3. Responsible in mixing and serving of alcoholic beverage.
Bartender
REVIEW

2. 4. Ensure availability of clean dishes, flatware, glasses, straws,
napkins, and other dining materials.
Busboy
5. Sets the assigned tables and ensures that the sideboard and
back area is well-stocked with linen, silverware, glassware,
chinaware and other required items.
Waiter

3. 6. Assists the chef.
Assistant Chef
7. Trains and supervises restaurant servers.
Head waiter
8. Supervises and train all service personnel in the restaurant
with a view to provide quick and personalized food and
beverage service to guests.
Dining Room Supervisor

4. 9. Organize and supervise an assigned restaurant station with
a view to provide fast and efficient food and beverage service.
Kitchen Supervisor
10. Responsible for the production of all food items.
Chef

6. 1. Bath every day before coming to the
shift.
2. Hair must be trimmed and free of
dandruff.
3. Hair must not come over the forehead.
4. Hair must not be greasy or oily.
5. Males should shave every day, before
coming to shift.

7. 6. Moustache, if kept must be neatly
trimmed.
7. Strong perfume and deodorant should
be avoided as some guests may have
allergy related to this. Light talcum
powder and perfume are preferred.
8. Waitress should wear light make up.
9. They should have a hair bun.
10. Excessive jewelry should be avoided.

8. 11. Use mouth freshener after
smoking while coming to the shift.
12. Wash hands with soap, before
shift.
13. Nails should be short, clean and
well-trimmed.
14. Uniforms should be clean,
laundered and ironed.
15. Always carry a neat
handkerchief.

9. 16. Shoes must be black and
oxford.
17. Ring should be avoided but a
wedding ring can be allowed.
18. Cuts and burns should not be
open but covered.

10. 19. Body language is of great
advantage while dealing with
guests. Body language involves
many body postures, gestures
and movements, and each one
having different meanings. Good
posture when standing or seated
indicates that we are in control
and have confidence in yourself.

11. LEARNING ACTIVITY:
Oral Recitation
•I learned that ……………………..
•I realized that………………………

12. Activity
Directions:
STAND if the given statement shows proper
personal hygiene in food service and BOW DOWN if
it is not.

13. 1. Hair must not be greasy or oily
YES
2. Wear jewelries to attract
guests/customers.
NO
3. Take a bath everyday.
YES

14. 4. Keep nails with nail polisher
NO
5. Do not use strong perfumes
YES
6. Keep cuts and burns covered
YES
7. Maintain good posture
YES

15. 8. Waitress must wear a heavy make up
NO
9. Always wash hands with soap and water
YES
10. Male food servers should shave every
day, before coming to shift.
NO