Chapter 1 Introduction to Food & Beverages Service
FOOD & BEVERAGE SERVICE
History of Restaurants in
◦ People ate together in large groups 12,000
◦ Food was sold in public market places 7,000
◦ Greek and Roman banquets occurred 2,500
◦ By the 1500’s, quantity food was produced
primarily in religious institutions, and wealthy
persons employed chefs.
◦ Before the 1600’s, persons living along trade
routes were the first hospitality
entrepreneurs as they opened their houses to
◦ Separate eating places began in Europe in the
History of Restaurants in
◦ Taverns and inns became popular in
cities during the1800’s
◦ Most luxurious dining was offered by
◦ By the late 1800’s, public eating
places were almost every where and
offered a wide variety of food items.
◦ One of the first restaurant chains
was that of Fred Harvey (Kansas)
in the mid-1870’s.
History of Restaurants in United
◦ By 1920, numerous eating places were
located near major highways.
◦ In the 1940’s, frozen foods became
◦ McDonald’s restaurant chain began in the
◦ In the 1970’s, wines increased in
◦ The “modern” restaurant era began in the
early 1980’s as Americans began to eat
out more frequently.
Components of the Travel/Tourism Industry
Close Look at the Hospitality Industry
Types of Restaurants
Dining Room Organization: Upscale Restaurant
Maitre d’ Hotel
Sommelier2 Chef du Trancheur3
Chef du Rang4
Chef du Rang4 Chef du Rang4 Chef du Rang4
1The Captain is section (area) supervisor of approximately four guest tables.
2The Sommelier is the wine steward.
3The Chef du Trancheur serves desserts (often from a dessert cart) and other after
4The Chef du Rang is the lead table server; Commis du Rang is his/her assistant.
Overall responsible for the org. & admin, set standard
for service, responsible for any staff training, prepare
Asst. Restaurant Manager
Assist RM in carrying out task and responsibility,
make out duty rosters.
Overall charge, responsible for seeing all duties, aid
the reception, relieve the restaurant mgr on their day
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.
Asst. Station Waiter/Demi Chef De Rang
Relieve station head waiter on their day off.
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
Known as a learner, keep the sideboard well filled with e
quipment, help to fetch and carry items, carry out certain o
f the cleaning tasks.
Responsible of the carving trolley & carving of joints at the
table, will plate up each portion with an appropriate a
Wine Butler/Wine Waiter/Sommelier
Responsible of the service of all alcoholic drinks during th
e service meals, sales person, have knowledge of all drin
ks to be served.
Cocktail Bar Staff
Well versed in skills of shaking & stirring cocktails & shoul
d have knowledge of all alcoholic & non-alcoholic drinks,
responsible in making cocktails.
Assist the servers during busy/peak periods, responsible
to do the clearing after service, positions may be assume
d by the same person.
Organization of Large Mid-Scale Restaurant
General Manager Bookkeeper
Organization Chart for a Single-Unit
Line Employees Line Employees Line Employees
Range of Guest Expectations About Foodservices
A B C D
Food and Service Are
Service Is a
Characteristics of Effective Food and Beverage
Effective food and beverage servers:
Arrive at work on time in appropriate uniform (unless th
ey change into their uniform at work)
Practice proper personal hygiene
Understand their basic duties and responsibilities and w
ork together as an integral part of the restaurant's team
Can perform all required work tasks to the necessary lev
el of quality and quantity outputs
Have extensive product knowledge about all menu items
Have a genuine desire to please the guests and are court
eous and friendly
Consider their work to be more than “just a job”
Create effective working relationships with the restauran
t manager and all employees
Servers Who Practice the Philosophy
of Guest Service
Think and act as if they are the “host” of the g
uests being served.
Remember/use the names of guest “regulars”
whom they serve.
Make efforts to assure that each guest has a
memorable dining experience.
Anticipate and respond to the needs of their gu
Are proud of their appearance and personal
Help other members of their restaurant team w
Example of Table Setting in Upscale Restaurant
Bread & Butter
GUEST SERVICE SKILLS
Clean & Neat
Call guest by their