FBS

Food and Beverage Services

process of preparing, presenting and serving of food and beverage to the customers.

Factors to Consider

• Business Location

• Food Types

• Pricing

• Financial

• Tools/Equipment Material

• Employees

Restaurant Services variables

• Menu Style

• Preparation Method

• Pricing

• Seating Options

• Means by which the food is served to the customer

Dining Area

known in French term as “maitre d’hotel.”

10 Common Types of Restaurant

• Fine Dining

• Casual Dining

• Fast Casual

• Ghost Restaurant

• Family Style Types of Restaurant

• Fast Food

• Food Truck, Cart or Stand

• Cafe

• Buffet

• Pubs

Fine Dining

upscale meal experience and stylish atmosphere that speaks elegance

Casual Dining

this fall between fine dining and fast casual

Fast Casual

quick and healthier than fast food, affordable than casual dining

Ghost Restaurant

delivery only restaurant, no physical store

Family Style Types of Restaurant

relaxed atmosphere than fine dining

Fast Food

widely recognized type of restaurant, speed

Food Truck, Cart, or Stand

serve a limited menu that revolves around those items.

Cafe

outdoor seating and the loyalty of their repeat customers

Buffet

family size restaurant where customers are provided a selection of food at a fixed price

Pubs

when u need to unwind and enjoy yourself

F&B Service Attendant

a competent person who provides food and beverage services to guest in hotels, restaurants, clubs and canteen

Waiter’s Material

• Lighter

• Waiter’s Hand

• 3 Working Pens

• 2 Service Cloths

• Cork Wedges

• Safety Pins

• Waiter’s Friend

Job Description of Service Personnel

• F&B Service Manager

• Headwaiter

• Captain Waiter

• Receptionist

• F&B Service Attendant

• Busboy

• Bartender

• Barboy

F&B Service Manager

plans and organizes the delivery of services in all outlets

Headwaiter

oversees food and beverage operation in his assigned outlet

Captain Waiter

oversees the set up and delivery services in his/her assigned station

Receptionist

welcomes and greet the guests at the entrance

Busboy

dining room helper

Bartender

prepares and mixes alcoholic beverages

Barboy

acts as runner and helper in the bar

Glass Wares

• White wine glass

• Red wine glass

• Water goblet

• Champagne flute

• Sherry glass

• Sherbet glass

• Highball glass

• Pilsner

• Brandy snifter

• Martini glass

• Margarita glass

• Irish coffee glass

• Poco grande glass

• Shot glass

Flat wares (Spoon)

• Serving spoon

• Soup ladle

• Sauce ladle

• Table spoon

• Dessert spoon

• Soup spoon

• Parfait spoon

• Demitasse spoon

• Teaspoon

• Melon spoon

Flat wares (Fork)

• Escargot fork

• Oyster fork

• Cocktail fork

• Dessert fork

• Fish fork

• Salad fork

• Dinner fork

• Serving fork

Flat wares (Knife)

• Cake server

• Dinner knife

• Salad knife

• Fish knife

• Butter spreader

Plates and Sizes

• Bread and Butter Plate - 5 inches

• Dessert Plate - 5 ½ inches

• Appetizer Plate - 6 inches

• Salad Plate - 8 - 8.5 inches

• Fish Plate - 8.5 - 9 inches

• Dinner Plate - 10 inches

• Show Plate - 12 inches

History of Table Skirting

20th century - existed ( household, less education rights )

21st century - women inclusion business through table skirting ( works, labors, full access and well rounded )

Different Kinds of Table Skirting

• Diamond

• Pleated Box Type

• Ribbons

• Candle

• Scallop

• Pineapple

• Raffles

Function/ Purpose of Table Skirting

• shield all legs under the table

• creates uninterrupted visual impression

• provides complete modesty for those people seated at the table

Table Services

a food service served to the customer’s table by waiters and the manner of presenting a meal to the guest

Types of Services

• American

• French

• Russian

American

characterized by portioning all the food on the dinner plate in the kitchen. It is the fastest of all types of service and requires least amount of skills.

French

a formal type of service originated from European nobility.

Gueridon

a cart that is used to bring food to the table

Rehaud

a small heating equipment placed on the gueridon

2 waiters

• Chef De Rang (experienced waiter) - seats the guest, take orders, serve and prepares

• Commis De Rang (assistant) - takes order from chef de rang, pick ups and carries food from the kitchen

Russian

Food is brought into the dinning room in a silver platter and serves to the plates which are previously set before guests arrives. Commonly used for banquets and formal sit down meals

Table Set up

• Russian Set - Up

• American Set - Up

• French Set - Up

Words of the Day

• Banquet - formal meal

• Escargot - french term for edible land snails

Banquet

a meal that has a menu which is preselected by the client for all the guests attending the event.

Different types of Banquet Set up

• Theater style

• Board meeting style

• U - Shape style

• Hollow square style

• Herringbone style

• Banquet/Wedding style

• School room/ Classroom style

• T - shape style

Theater style

ideal for lectures, presentations and meetings of any size. consisting of chairs in a row facing a stage or podium.

Board meeting style

use for formal meetings, facing each other and the head in the edge

U shape style

ideal for seminars and group meetings with presentation

Hollow square style

set up tables in square shape with chairs outside. ideal for events where focal point is the center

Herringbone style

describes the positioning seats partially askew in one direction

Banquet/ Wedding style

round table surrounding many chairs

School room/ classroom style

the typical seating arrangements

T shape style

layout of tables are arrange in T shape

6 course meal

• Appetizer

• Soup

• Salad

• Main course

• Dessert

• Beverage