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Food and Beverage

● Food service treated as one word, refers to the art and science of planning, preparing,
cooking, and serving of quality meals in quantities far greater than the usual family
consumption.
● The goal of any foodservice institution is the service quality meals to a satisfied clientele
at a responsible cost.

● As of today, food and beverage service vary as different concepts arise from kiosks to
luxurious fine dinning facilities.
● Food and beverage service facilities could be best described as a catering
establishment.
● A catering establishment is an organization that provides food and beverages to its
patrons or clientele.

Primary Catering Facilities

● Theses types of establishment are primarily concerned with the provision of food and
beverage services.
● Their main purpose for existence is food and beverage
Types of Primary Catering Facilities
Hotels
● Its main purpose is to provide accommodation.
● But alongside the need for accommodation is the need for the provision of food and
beverages.
● Establishment can also be found within hotels specially in 5 stars; coffee shops, room
service, banquets, specialty restaurants, grill rooms and cocktail bars

Restaurants - establishment devoted to serve food and beverages only.

● Coffee shops - they offer coffee, snacks and often light meals to supper items.
● Fast Food Restaurant - it is also called quick service restaurant.
It caters people on the go requiring fast, economical and portable foods.
● Casual Dining Restaurant - it is also called bistro, appearance and atmosphere. It
provides an environment for casual dinning where food are served with waited table
service.
● Bars and Pubs - these establishment are geared to provide service of all types of
alcohol with an emphasis on draught beer and good music
● Fine Dining Restaurant - these types of establishment require highly-skilled
employees for the superb service they offer, gearing up on ambiance, service and
excellent foodservice
● Outdoor Catering - this is also called off premise catering, which means catering to a
large number of people at a venue of their choice, usually not within the establishment
premises
Secondary Catering Facilities
• In this type, the provision of food and beverage is part of another business, so basically this is
an allied or support system of the business itself.
Types of Secondary Catering Facilities
● Club Catering - this refers to the provision of food and beverage to a restricted clientele
(club member)
● Transport Catering - this refers to the provision of food and beverage to passengers
before, during and after a journey on different transport vehicles
● Airline Catering - it caters to airline passenger on flights
● Railways Catering - it caters to railway passenger on trains
● Ship Catering - caters to passenger travelling on sea
● Surface Catering - it caters to passenger travelling by surface transport such as buses
and private vehicles
● Welfare Catering - provides food and beverage to people to fulfill a social needs,
determined by a recognized authority
● Industrial Catering - provides food and beverage to people at work, in industries and
factories at highly subsidized rates
● Leisure-Linked Catering - provides food and beverage to people engaged in leisure.

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Supervision and Organizational for Restaurant Operation

Food and Beverage Manager

● Responsible for the success of the food and beverage operation from a business point of
view.
● He or she will be responsible for such matters as: compiling the menus to make sure that
the required profit margins are achieved, purchasing food and beverage items and staff
recruitment and training.

Restaurant Manager
● In operation where there are several bars and restaurants, each restaurant may have its
own manager responsible in the food and beverage

Head Waiter / Supervisor

● He is responsible for all the service staff in the restaurant and for seeing that all the
preparation, service and clearing is efficiently carried out.
● May also be responsible for taking reservation and for treating and seating

Station / Captain Waiter

 ● Responsible for the service of the station or group of tables
● Takes orders and carries out the service at the table of the station, assist large
establishment by less experienced and less knowledgeable staff.

Waiter
● They perform duties such as plate service of dishes and the service of success,
sometimes assisted in the simplest tasks by a trainee.

Commis / Trainee
● The assistant of the waiter in serving the guests

Wine Waiter
● Responsible for the service of all alcoholic drinks to the tables.
● Must, of course, have thorough knowledge of the wines.

Receptionist
● Responsible in welcoming and greet the customers at the entrance and escort them to
their tables

Barista
● Prepares/serves of coffee

Bartender
● Prepares/ serves beverage according to prescribed standards

Busser
● Setup of the station
● Water, tea and coffee service
● Bread and butter service
● Clearing of soiled dishes, glassware and flatware from the table
● Resetting of tables

Server
● Represent the operation to the public
● Sell foods and beverage and the dining experience to the guests
● Deliver what they promised (service skills)

Hygiene, Safety and Sanitation in the

Restaurant Organization

Water
 ● This is to ensure the cleanliness of the food, equipment at the dining area and
surroundings.
● Make sure that you have clean water containers that always covered.
● It should be boiled if you are not sure if it safe from germs and other bacteria.
● You may use water purifier

Clean Surroundings
● Dirty and messy working areas bring about most cares of food contamination or food
poisoning.
● Dining area should be cleaned regularly.
● When spraying insecticide do it during evenings when the eatery is closed to the pubic
● Keep equipment and utensils safely covered in the kitchen to avoid being sprayed by
insecticides

Sanitation Supervisor
● Working table, sink, stove and other cooking equipment should be cleaned daily
● Dining utensils should always be sterilized.
● General cleaning should be done every week to control insects and other pets.

Proper Food Handling

● In the food service business, proper food handling and storage is important to avoid
spoilage and wastage.
● Remember, spoiled food that is served would damage your reputation and business. It
may even cause harm to the customers.
● Avoid buying food or ingredients that are easily spoiled.
● Determine the shelf life or the length of time food or ingredients will stay edible.

4 STEPS TO FOOD SAFETY

● Clean
● Separate
● Cook
● Chill

Waste Disposal
● Having proper system in waste disposal should not be disregarded, segregate wet and
dry garbage
● Put black plastic bag in the trash can for ease in disposing the garbage.
● Black plastic bag should be closed and tied when already full to avoid being reached by
files and other insects

Cleanliness, Orderliness and Health of Workers in the Food Service

● These are other important consideration in the food service business.
● Give specific responsibilities to all workers and make it clear to them that it is their
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responsibility to satisfy and ensure the health and safety of the customers.
● Ensure also that the cook and waiters have clean bill of health. Require them to have
regular medical checkups.

Uniform or Clothes of the Workers

● The clothes or uniforms of cook and waiters should be given consideration.
● Clean and neat clothes and uniforms given the food business a good reputation.
● Wearing an appropriate outfit is one way of showing respect to the customer.

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Table and its Appointments

● The table is the "center of attraction" when it comes to food service.
● However table should be well laid so as to the stimulate people appetite.
● The equipment and other things used to set a table are called table appointments.
They include the table linen, dinnerware, flatware and center pieces

Criteria for Selecting Good Table Appointment

Before selecting our tools, utensils and equipment to be procured by the establishment the
following criteria must first be considered:
● Types of service offered and the category of guests they entertain
The size of the outlet
● Durability of the equipment, cost and ease of maintenance
● Availability of stock, facility and its storage and flexibility of use
● Price factor availability of funds and standardization
● Design, shape and color and delivery time of equipment

Table
The size and shape of tables depend entirely on the availability of space and kind of service
employed.
– Normally, three types of tables:
● Round
● Square
● Rectangular

● The height of the table irrespective of the shape should 75-76cm from the floor level.
● The diameter of a round table to seat four people should be approximately 92cm.
● The dimension of chairs should be relative to table dimension.
The average height of the chair should be 92cm.
● The seat should be 46cm from the floor and 23cm from the legs touching the underside
of the table.
Table Line
● The linen includes table cloths, place mat, table runner and table napkins
● The size of a table cloth is determined by the size of the table on which it would be out.
● Table cloth should hang down the side of the up to at least 30cm
For every formal and buffet tables the cloth should be hang almost to the ground

Placemats
● They usually measure about
28-43cm
● They came in various shapes
● The material used include linen, lace, plastic, jute, cork etc.
Tablemats are used to cover the place occupied by one person whiles table cloths cover
the whole table

Table Runners
● Table runners are usually 30-33cm wide and a little longer than the table on which they
used.
● They are often used alongside placemats
● They are placed across the middle for the dining table lengthwise.
● They are mostly used to make the table attractive

Table Napkin
● Table napkin are made with fabric or paper.
● The fabric must be absorbent
● They can be made to match other table appointments or to contract them
● They are used for wiping the hands and mouth, protecting the clothes from stain when
eating.

Dinnerware
● Is a collective name given to dinner plates, breakfast plates side plates, soup plates etc.
● When selecting dinnerware consider how the color and design will look when you serve
your food

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Flatware

Cup and Saucer

● Are part of 5 piece place setting
 ● They also are used for serving tea and coffee
● The height and the styled of the cup may vary greatly between manufactures

Dinner Plate
● Are component of the typical 5 piece place setting
● Used for serving entrees
● Plates are generally 9" to 12" in diameter and feature either a rim or coupe (no rim)
shape.

Service Plate
● This is a large plate which is often placed on the table prior to the arrival of the dinner,
and is also called a charger.
● It acts as an under-plate for the plate holding the first course which will be brought to the
table.
● This service plate will remain in place for the future courses until the main course is
served.
● At this point the two plates are interchanged.
● The size is 14" to 18"

Salad/ Dessert Plate

● Are also a component of the typical 5 piece place setting
● They resemble dinner plates and rage in size 6" to 8"
These plate can be used for salad or dessert

Bread and Butter Plate

● Are the final component of a 5 piece place setting
● These plates resemble salad plate and are used in serving bread, butter pats, and
serving of whipped butter.
● They may also be used for desserts
Bread and butter plates are generally
5” to 7”

Consume Soup Bowl

● Used for serving a variety of soup
● These bowls feature two handles and saucer

Cereal Bowl
● Are great for everyday use
● They can be used to serve a variety of cereals, soup, salads and dessert.
● These bowl do not feature a pronounced rim

Oval Plate
● Can be used to serve meats, breads, vegetables etc.
 ● Platters comes in a variety size, ranging from 12" to 20"

Coffee Pots
● Make a beautiful addition to any dinnerware service.
● Coffee pots and generally taller and more slender than tea pots

Tea Pots
● Are generally shorter than coffee pots and can be used to serve hot water or used to
steep tea
● Many of our customers collect tea and coffee pots

Flatwares
● Teaspoon (5-6" in length)
● Place Spoon (6 ½-7 ½" in length)
● Bouillon Spoon (5-6" in length)
● Cream Soup Spoon (6-7" in length)
● Gumbo Spoon (7-8" in length)
● Fruit Spoon (5-6" in length)
● Luncheon Knife (7-8" in length)
● Dinner Knife (8-9" in length)
● Iced Tea Spoon (7 ½-8 ½" in length)
● Demitasse Spoon (4-5" in length)
● Luncheon Fork (7-7 3/8" in length)
● Dinner Fork (7-8" in length)
● Tablespoon (8-10”in length)
● Cold Meat Fork (8-10”in length)
● Cake Fork, lndividual（6-7”in length）
● Cake Fork, Serving (9-10"in length)
● Cake Knife (8-10”in length)
● Butter Spreader -Flat Handle (5-6"in length)
● Grille Fork - (7-8" in length)
● Salad Fork (6-7" in length)
● Dessert Fork (5-6" in length)
● Grille Knife (8-9" in length)
● Fruit Knife (6-7" in length)
● Steak Knife (8-9 ½" in length)