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Food and Beverage Services

__ is one of the most promising industries not only in the Philippines but around the world.

entrepreneurs

There are more __ who have ventured into this kind of business, creating an increasing demand for skilled service personnel. While many due to poor patronage.

to poor patronage

due __. This problem usually happens when the quality of food and beverages as well as the service fail short of customers' expectations

Food and Beverage Service

It is a food flow or the movement of food

Commercial Establishment and Institutional Establishment

What is the classification of Food and Beverage?

Commercial Establishment

are businesses created to maximize earnings/profits through the sale of food items and beverages.

Institutional establishments

This provide a volume of food and beverage service to institutions such as factories, school, military, airlines etc.

Primary Catering Facilities

These type of establishments are primarily concerned with the provision of food and beverages services

Catering establishments

Food and Beverage establishment could be described as ___

Quick Service

• __ restaurants provide customers with convenience, speed, and basic services at lower prices. It is also known as “Fast- food restaurant”

Mid-Scale

“Full meals at medium price with good value”

Upscale

“High quality cuisine at high end price”

Coffee shop, Specialty restaurant, cafe teria, fast food, ethnic restaurant, Bars, and Buffet

What are the types of restaurants?

Secondary Catering Facilities

the provision of food and beverages is part of another business, so basically this is an allied or support system of the business itself.

Club catering

Which type of secondary catering is associated with clubs?

Transport catering

It is broad type of catering includes airlines, railways, ships, and surface transport?

Airlines Catering, Railway catering, Ships Catering, Surface Catering

What are Included in Transport catering?

The Meal Experience

These are various kinds of food service operations that are designed to meet a diverse range of demand.

• Physiological

• Economic

• Social

• Psychological

• Convenience

What are the factors included in the meal experince?

1. Bars

-headed by the bar supervisor or bar captain.

1. Food Outlets

- Supervised by Outlet supervisors.

Room Service

- under the responsibility of the Room Service supervisor or captain.

1. Banquet Service

(both for in house function and catering) under the supervision of the Banquet supervisor.

• Food and Beverage Service

Manager

• Headwaiter/ Outlet Supervisor

• Captain Waiter

• Receptionist

• Station waiter/ Chef de Rang

• Busboy

• Bartender

• barboy

• Sommelier/ Wine Waiter/ Wine
  Butler

Give all the 8 Organizations of the Food and Beverage Department

Appearance, Ability, and Customer Care

What are competencies of a Food Service Professional

Bread and Butter Plate

Resembles salad plates are used in

serving bread and butter.

5-7 inches

Salad Plate

Functions are serve salad presented

before the main course, as a side dish

with the main course or following the

main course to stimulate the plate.

6-8 inches

Dessert Plate

Is a specialized plate used to serve

desserts such as fruits, cake and other

pastries.

7.25 to 8.5 inches

Dinner Plate

10 inches (25 cm) in diameter.

Is used to serve the main course at all

meals formal and informal.

10 ¼ inches

Charger Plate

Is also known as “Show Plate” which is

used as an underliner of the dinner plate

12 ¼ inches

Appetizer plate

Breakfast plate

Beer Mug

it is a heavy glass with a handle and

usually with patterns cut into its side.

Used for beers.

Collins glass

This glass is somewhat narrower and hold less than the similar highball glass.

Holds 240 to 350 ml.

Cordial Glass

Is generally used to serve expensive

after-dinner liqueurs

champagne flute

Used for all sparkling wines and

champagne.

High Ball Glass

• Used for whisky, soda, water (coolers),

for gin cocktails.

• Used to serve mixed drink or highball.

This glass is taller than an Old-Fashioned

glass and shorter than Collins Glass

Holds 240 to 350 ml.

Irish Coffee Mug

Is a uniquely shaped glass with a handle

that is used to serve any hot beverage

such as Spanish coffee or cocoa.

Margarita Glass

on the rocks can also be

served in this glass but it is most

frequently used for blended margaritas.

Old-Fashioned Glass

• Is also known as rock glass or “lowball.” It

is a short tumbler used for serving liquor

“on the rocks”, meaning over ice, or

cocktails having few ingredients.

• Used for whisky on the rocks, for old fashioned cocktails

Pilsner

Is a glass used to serve many types of

light beers, but is intended for its name

sake the pilsner.

Holds 250 ml – 330 ml

Poco grande

These Grande Glasses are a great for

long island iced tea or any other layered

cocktail.

Red wine Glass

Glass for red wine are characterized by

their rounder, wider, bowl giving the wine

a chance to breathe

Used for all red wines.

Shot glass

Is a small glass designed to hold or

measure liquor, which is either drunk

straight from the glass (“a shot”) or

poured into a mixed drink.

Is a small glass used for measuring or

serving up to three ounces of liquor.

Holds 2-3 oz. of liquid

Water Goblet

Used for chilled water served at the

table.

White wine Glass

Glasses are generally narrower, although

not as narrow as champagne flutes, with

somewhat straight or tulip-shaped sides.

Used for white wine

Champagne flute

is the preferred serving vessel for Belgian

Lambic and fruit beers. Narrow shapes

maintain carbonation, while providing a

strong aromatic front.

Brandy Snifter

Used for brandy and soda and liqueur

brandy/

Salad fork

Has flatter and slightly broader tines

than those of dinner fork, used when

vegetables are served as salads.

Fish fork

Is usually smaller than the meat fork

and is meant when eating fish.

Dinner Fork

Is used to eat the main entrée.

Demitasse Spoon

Has varying sizes depending on the

size of the demitasse cup or saucer It is

used in adding sugar, mocha, stirring

coffee or hot chocolate.

Dessert Spoon

An oval shaped spoon that has the

length midway between the length of a

tablespoon and teaspoon which is

primarily used when dessert is served

Soup Spoon

Used when soup is served

Partfait spoon

Used for stirring iced tea in tall glasses

which has the same purpose like the log dirk

Dinner knife

The longest knife in the set of flatware

which is used to cut and push food.

Fish knife

Has varying shapes and sizes which

are used when fish is being served.

Soup ladle

is a ladle for soup that has variety of

shapes and sizes depending on the

deep bowls, whether it is round, oval or

fluted.

Serving Spoon

It is much larger than a spoon used for

eating. It is used to move food from the

main dish to individual plates

Consomme Cup

Soy dish plate

Salad plate

Soup toureen

Appetizer plate

Soup bowl

Champagne tulip

martini glass

cup and saucer

Soup plate

brandy balloon

hurricane glass

champagne saucer

poco glass

poco grande

salad spoon

butter spreader

pastry fork

serving fork

sherbet glass

irish glass

wine decanter

ice tea glass

Aboyer (a bwa ye)

aids the communication between the kitchen and restaurant. He receives the food order from the service staff and announces the order to the kitchen. __is responsible for hot plate section of the pantry

A La Carte Menu

is a type of menu, where the food items are priced individually. Literary meaning of a la carte is “from the card

American Service

It is a type of table service.

In American menu the food

is pre-plated and portioned

at the kitchen. This type of

service is relatively less

formal and seen in coffee

shops

Ashtray, Budvase and Cruet

ABC stands for?

ABC

is kept at the centre of the table while laying the cover

Back of the House

is the

ancillary area of the

restaurant, where all the

supporting service is

carried out. Some of the

back of the house sections

are pantry, dishwashing,

hot plate, still room etc.

Bain Marie

is equipment

that holds the Food hot.

The equipment contains

cylindrical drum, which is

heated with water. Bain

Marie is usually used in

Hot Plate section of the

pantry

Briefing

is done prior to

the opening of the

restaurant. In the briefing

the senior most staff gives

instructions to the junior

staff with regard to

availability of dishes,

special items of the day,

and also some training

Bus boy

is a person who

helps the waiter. The main

responsibility of a bus boy

is to bring the food from

the kitchen and also do the

clearance of plates from

the table.

Carousel

is a circular counter

that revolves to display the

food items. The carousel is

fitted in such a way that the

one side is always inside the

kitchen and other side is in

the service area. As the

carousel revolves the

counter is filled up from the

kitchen and guests selects

card of the day

Carte du jour means

Carte du jour

It is used to

highlight the special dishes

of the day. carte du jour is

actually an supporting

menu to the main menu

Chafing Dish

It is a hollowware used to

keep the food warm

usually in buffet service.

Chafing dish has a water

container, which is the

base, food container and

place for fuel. Using the

fuel the water is heated up

and in turn the food is

heated up with the hot

water.

Cutlery

is the term

denotes all the cutting

implements such as

knives. Cutlery can be

made of EPNS or

stainless steel.

Demi-tasse

means half

cup. It is used to serve

coffee except breakfast.

Size of demi-tasse is 75 ml.

Elevenses

is a meal served

at 11 o’ clock. It includes

the food items as biscuits,

cake etc. and usually

offered to children

Gueridon Trolley

It is a mobile trolley from

which the gueridon service

is done

Lounge Service

It is a type of specialized

service. Lounge service is

done at the lounge of a

hotel. Items such as

morning tea, afternoon

tea, and alcoholic

beverages are served in

the lounge.