ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE

Food & Beverage

Module prepared and presented by:

Services NC ||
Edison A. Gabrido

FOOD & BEVERAGE SERVICES

It is the service of food made in the kitchen and drinks prepared in the bar to the Customers (Guest)
at the Food & Beverage premises, which can be restaurants, bars, hotels, airlines, cruise ships, trains,
companies, schools, colleges, hospitals, prisons, takeaway, etc.
Core Competencies:
1. Prepare the dining room/restaurant area for 3. Promote food and beverage products
service 4. Provide food and beverage services to guests
2. Welcome guests and take food and beverage 5. Provide room service
orders 6. Receive and handle guest concerns

ORGANIZATIONAL CHART: DIFFERENT ROLES:

FOOD & BEVERAGE SERVICE MANAGER - plans, organizes, directs
Restaurant Owner/Manager
and controls the delivery of services in all outlets, guestrooms and
banquets & sees to it that policies & standards are complied with.
Cook HEADWAITER / OUTLET SUPERVISOR - oversees food&beverage
Cashier
operations in his assigned outlet, and ensures that services are
Assistant Cook
carried out in accordance with prescribed standards & policies.
F & B Servers CAPTAIN WAITER - oversees the set-up and delivery of services in
Bartender his/her assigned station.
Dishwasher
RECEPTIONIST - welcomes and greets customers at the entrance
and escorts them to their tables.

Napkin Folding FOOD AND BEVERAGE SERVICE ATTENDANT/WAITER - a

competent person who provides food and beverage services, takes
1. Pyramid 11. Rose
and serves orders according to prescribed standards of service.
2. Lobster 12. Candle
3. Butterfly 13. 2-Candles BUSBOY - dining room helper and runner
4. French Fold 14. 4-Candles
BARTENDER - prepares/mixes alcoholic and non-alcoholic
5. Envelope 15. Rolling Pin
beverages according to prescribed standards.
6. Diamond 16. Windmill
7. 3-Pocket Pouch 17. Greek Cross BARBOY - acts as runner and helper in the bar.
8. Birds of paradise 18. Christmas Tree
9. Bamboo Chute 19. Fan & Candle Table Skirting: Diamond Style, Pleated Box, Shirred Pleat,
10. Knot 20. Bishop’s Hat Single Pleat, Tulips, Scallops, Butterfly

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 ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE

Food & Beverage

Module prepared and presented by EDISON A. GABRIDO

Open the call with:

ABC Restaurant  Name of Estab. “ABC” Restaurant
Table Reservation / Reservation Log  Greetings Good morning!
Name:  Your Name I’m _Edison_.
 Offer Assistance How can I help you?
Contact number:
Ask all needed information
Reservation Date: Repeat the information back to the guest.
Reservation Time: Close the call with:
 Further Assistance Is there anything
Number of Guest:
else I can help you with?
Smoking/Non-smoking
 Name of Estab. Thank you for calling
Special Request: ABC Restaurant
 Pleasantry Have a great day!
RESTAURANT TABLE RESERVATION CALL
You: __ABC__ Restaurant, Good morning! My name is __Edison__. How may I help you?

Guest: I’d like to reserve a table for dinner.

You: Could I request for your name and contact number please?

Guest: (Customer gave his _Name_ and _Number_.)

You: Thank you. It’s _Name_ and your contact no. is _Number_, am I correct?

Guest: Yes

You: May I know what date and time would you like to have your reservation?

Guest: On _October 1st_ at _8:00 PM_.

You: For how many person would the reservation be?

Guest: For two.

You: Would you prefer smoking or non-smoking area?

Guest: Non-smoking please.

You: Thank you. Let me repeat your reservation details.

Your full name is _________ and your contact number is _0999-999-9999_.

Your reservation is on ______ at _____.

It’s a table for _2_. In a _non-smoking_ area. Did I get it right?

Guest: Yes!

You: Is there anything else I can help you with?

Guest: None.

You: Thank you for calling _ABC_ Restaurant and have a great day!
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 ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE

Food & Beverage

Module prepared and presented by EDISON A. GABRIDO

MISE-EN-PLACE - It comprises everything done in preparation for the restaurant and the food services.
TABLEWARES & DINING ROOM EQUIPMENT
1. Chinaware / Dinnerware
2. Glassware
3. Flatware/ Cutleries / Silverware
4. Halloware
5. Other Dining Room Equipment
and Restaurant Tools
1. Chinaware / Dinner Ware - made from porcelain.
1. Bread & Butter plate (5”)
2. Dessert plate (5.5”)
3. Appetizer plate (6”)
4. Salad Plate (8” - 8.5”)
5. Fish plate (8.5” – 9”)
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6. Dinner plate (10”)
7. Show plate (12”)
8. Soup bowl

Oval Platter Creamery Set Demitasse Cup & Consommé Cup and
Saucer Underliner

Small Oval Plate Ash Tray Cup & Saucer Tea Cup and Underliner

Soup Tureen Salt & Pepper Shaker Oil & Vinegar Container Sauce Boat/ Gravy
container
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 ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE

Food & Beverage

Module prepared and presented by EDISON A. GABRIDO

Tea Pot Coffee Pot Pitcher Coaster

1. White wine glass 3. Water goblet 5. Sherry Glass 7. Highball glass

2. Red wine glass 4. Champagne flute 6. Sherbet Glass 8. Pilsner

1. Serving Spoon 3. Sauce Ladle 5. Dessert Spoon 7. Parfait Spoon 9. Teaspoon

2. Soup Ladle 4. Table Spoon 6. Soup Spoon 8. Demitasse Spoon 10. Melon Spoon

1. Escargot Fork 5. Fish Fork 1. Cake Server 4. Fish knife

2. Cocktail Fork 6. Salad Fork 2. Dinner knife 5. Butter Spreader
3. Cocktail Fork 7. Dinner Fork 3. Salad knife 6. Steak knife
4. Dessert Fork 8. Serving Fork
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 ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE

Food & Beverage

Module prepared and presented by EDISON A. GABRIDO

Other Dining Room Equipments and Restaurant Tools

Rectangular Tray Bar Tray Food Cover Table Cloth Table Napkin

Oval Tray Silver Platter Trolley Tray Stand Doorknob Menu

Menu Card / Folder Bill Folder Bill Tray Tissue Holder Flower Vase

Corkscrew Wine bucket Wine Bucket Stand Ice tongs Ice bucket

Toothpick Holder Tongs Chafing Dish Food Tent Card

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 ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE

Food & Beverage

Module prepared and presented by EDISON A. GABRIDO

TYPES OF SERVICES IN THE DINING AREA

1. French Service
2. American Service
3. Russian Service
4. English Service
5. Buffet Service

1. French Service
Also called gueridon service, it is the most expensive type of service. This service requires high level of
competency and showmanship of the food and beverage service attendant or waiter.

2.
Also called plated service, it is the fastest of all types of services and requires least amount of skills of the FBS
attendant or waiter. It is characterized by portioning all the food on the dinner plate in the kitchen.
Equal portioning and uniformity in the plate presentation must be given attention.

3.
Also called “Platter Service,” it’s when food/ courses is brought in the table sequentially using silver platter.
Commonly used in banquets and formal sit-down. All guests have same menu.

4. English Service
This type of service is also known as “family style" service. In this service, the soup tureen is placed before
the host alongside with preheated soup plates and hands them to the waiter, indicating the person to be
served.
This type of service is usually found in coffee shops, family restaurants, counter service, etc. This is a private
dinner style.

5.
A type of service in which guests select their meal from an attractive arrangement of food on long serving
tables. Food is usually stocked in warmers or chaffing dishes which are properly arranged from light to heavy
meals. Usually is the cheapest among the other types of services.
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 ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE

Food & Beverage

Module prepared and presented by EDISON A. GABRIDO

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 ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE

Food & Beverage

Module prepared and presented by EDISON A. GABRIDO

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 ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE

Food & Beverage

Module prepared and presented by EDISON A. GABRIDO

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 ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE

Food & Beverage

Module prepared and presented by EDISON A. GABRIDO

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