Introduction To Food and Beverage Services
Introduction To Food and Beverage Services
Food and Beverage Services can be broadly defined as the process of preparing, presenting
anf serving food and beverage to the customers.
A butler is a person who works in a house serving and is a domestic worker in a large
household. In great houses, the household is sometimes divided into departments with the
butler in charge of the dining room, wine cellar, and pantry.
A chef is a trained professional cook and tradesman who is proficient in all aspects of food
preparation, often focusing on a particular cuisine.
Chef
a professional cook, typically the chief cook in a restaurant or hotel.
Cook
A chef is a trained professional cook
Cover
A setup of tableware for one guest, also used to describe the number of guests
Crockery
A term used to identify plates, cups, saucers and bowls and usually made of china
Cutlery
A term used to identify knives, forks, spoons, teaspoons and service utensils and usually
Environment
A term indicating the dining area also referred as the ‘dining environment’
Floor Plan
A detailed illustration of the arrangement of furniture and all work areas in a restaurant
Free-seating
A term used to indicate that no reservation is required
Guest
A person who purchases goods or services. Can also be a buyer, customer or patron
Handover
A period of time in which shifts exchange information to ensure smooth continuation of the
and efficient manner, and ensuring to provide excellent quality service as per the Hotel Standard
operating procedure.
Napkin
A square piece of cloth or paper used at a meal to wipe fingers or lips and to protect garments
Replenishing
To fill or build up (something) again.
Seat Turnover
Refers to the number of times a seat was used by different guest in a time period.
Table Appointments
Are defined as the utensils used for dinning and these are includes dinnerware/chinaware,
Tackle
To act or an instance of tackling
Undertake
To begin or attempt something.
Vegetable
a plant or part of a plant used as food, typically as accompaniment to meat or fish, such as
Waiter’s Station
A table or a set of drawers containing tableware, condiments, menu lists, napkins and other