FNB Module 1: Reviewer Mod 1 & 2 - Origin of Food and Beverage Service Industry

Origin of the Food and Beverage Service Industry

• Food is essential to human life, making the food service industry a high-demand industry that continues to evolve to meet changing lifestyle and eating habits.

Classification of Food and Beverage Establishments

• The food service industry has two categories:
  • Commercial Establishments: Businesses created to maximize profits through the sale of food and beverages.
  • Institutional Establishments: Provide a volume of food and beverage services to institutions such as factories, schools, military, and airlines.

Types of Catering Establishments

• Primary Catering Facilities: Primarily concerned with the provision of food and beverages, with the main purpose of existence being food and beverages.
• Secondary Catering Facilities: Provision of food and beverages is part of another business, serving as an allied or support system.

Food and Beverage Department

• Handles food and beverage services in hotels, restaurants, and food outlets.
• Functions are divided into sub-units with specific responsibilities, each supervised by supervisors or section heads:
  • Bars: Bar Supervisor or Bar Captain
  • Food Outlets: Outlet Supervisors
  • Room Service: Room Service Supervisor or Captain
  • Banquet Service: Banquet Supervisor

Responsibilities of the Food and Beverage Department

• Deliver food and beverage services to guests in all food outlets, guestrooms, function rooms, and outside catering.
• Maintain goodwill of patrons and guests through effective guest relations.
• Ensure attainment of sales forecast through administration of promotional strategies and suggestive selling techniques.
• Ensure consistent implementation of the company's internal control program.
• Prepare drink and wine lists.
• Coordinate with the kitchen and other departments on food preparation and service.

Food and Beverage Personnel

• Food and Beverage Manager: Responsible for the success of the food and beverage operations from a business point of view.
• Duties and Responsibilities:
  • Planning and Problem Solving
  • Organizing the Work
  • Directing, Monitoring, and Coordinating
  • Controlling

Waiters

• Perform plate service of dishes and service of sauces.
• Specific duties:
  • Prepare necessary preparations before the start of operations.
  • Take and serve food and beverage orders.
  • Assist in welcoming and seating guests.
  • Assist in clearing soiled dishes, dirt, and trash.
  • Perform side duties and other assignments given by superiors.

Receptionist

• Responsible for welcoming and greeting customers at the entrance and escorting them to their tables.
• Specific duties:
  • Receive guests, welcome and greet them, and escort them to their assigned or chosen tables.
  • Attend to reservations and inquiries over the phone.
  • Maintain and fill logbooks/reservations book with necessary information.
  • Assist in the settlement of guest checks.
  • Monitor movement in the outlet and report unusual incidents or suspicious persons to the captain.

Bartender

• Prepares and serves beverages according to prescribed standards.
• Responsible for serving alcoholic and non-alcoholic drinks.

Barista

• Responsible for the service of coffee.

Busser/Busboy/Bar Boy

• Clears tables, takes dirty dishes to the dishwasher, sets tables, refills, and assists the waiting staff.

Server

• Responsible for the complete service of food and beverage, catering to all guest needs.
• Job consists of three major aspects:
  • Represent the operation to the public.
  • Sell foods and beverages and the dining experience to the guest.
  • Deliver what they promised (service skills).

Manpower Requirements

• The manpower requirement for food and beverage service depends on the volume of food orders and the seating capacity of the food outlet.
• Typically, a food outlet is manned by waiters, food attendants/receptionists, busboys, cashiers, and bartenders or bar waiters.
• The dining area is supervised by the dining supervisor.
• In larger outlets, the area is divided into stations with each station supervised by a captain waiter.
• Banquet service is supervised by a banquet captain, assisted by waiters and food attendants.