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.

Explore and review the first and second modules of the food and beverage service industry, focusing on the origin and evolution of the industry. Learn about the essential role of food, changing lifestyles, and the challenges faced by the industry.