Food And Beverage Services PDF

LESSON 1 FOOD & BEVERAGES SERVICES  CORE COMPETENCIES Borcelle 1.Prepare dining room / Restaurant area for service 2.Welcome the guests and take food and beverage orders 3.Promote food and beverage products 4.Provide food and beverage service to the gue...

LESSON 1 FOOD & BEVERAGES SERVICES  CORE COMPETENCIES Borcelle 1.Prepare dining room / Restaurant area for service 2.Welcome the guests and take food and beverage orders 3.Promote food and beverage products 4.Provide food and beverage service to the guest 5.Provide room service 6. Receive and handle guest concerns  INTRODUCTION 01. The goal of the 02. In the hospitality industry, hospitality industry is guests and their satisfaction simple. It is to ensure are a top priority. A big part of that the basic lodging that satisfaction comes from a and food and beverage well-delivered food needs of a guest are well experience emphasizing the provided. importance of an effective food and beverage service.  Types of Food and Beverage TOPIC 1: Service Establishment Food and beverage service operations can be classified as either commercial or non-commercial. Presented below are the most common types of food and beverage service establishments.  Fine Dining Restaurants These are establishments that offer very high standards in all aspects of their operations including an extensive menu, good quality service, facilities and decor, service accompaniments and others. Fine dining restaurants employ a well-trained and highly-skilled waitstaff.  Casual Dining Restaurants These are food and beverage establishments that serve moderately-priced food in casual atmosphere. Casual dining restaurants usually provide table service and comprise a market segment between fast food and fine dining establishments.  Fast Food Restaurants These are establishments offering limited choices of popular food at reasonable prices. Fast food restaurants may be small and suited to the local area offering local delicacies while some may be part of an international chain.  Cafés These are small social gathering places or shops that sell food and drinks. Specialty Restaurant These are dining establishments that emphasize on one particular food product or one type of ethnic cuisine in its menu and marketing.  Bars Bars can be individual businesses or part of a larger operation, like a restaurant. The physical set-up of bars is critical to set the ambiance and the theme of the establishment. These establishments allow guests to meet and socialize for both business and pleasure.  Cafeterias These are food and beverage establishments where there is little or no table service. Cafeterias can be a restaurant or a dining area in an institution in which guests select their food at a counter and carry it on a tray to a table available after making payment.  Duties and Responsibilities: TOPIC 2: of a F&B Staff The organizational structure of the food and beverage service department involves various personnel. The size of the organization depends on the seating capacity of an establishment. Furthermore, the duties and responsibilities of a food and beverage service staff may vary according to the operation of the establishment, types of service and the number of staff. F&B DIVISION MANAGER / DEPARTMENT MANAGER Makes sure that the target revenue is reached in the specified time period. Oversees the purchase of materials and equipment for the department Coordinates with the kitchen in planning menus for various service areas RESTAURANT, BAR OR OUTLET MANAGER Conducts inventory checking Purchases required stock Selects, supervises, trains, grooms and evaluates subordinates Prepares reports about the staff and sales Controls department expenses through staffing, budgeting, and scheduling Handles daily sales and coordinates with the cashiers Handles guest complaints and provides special requests ROOM SERVICE STAFF Receives room service orders from guests Coordinates room service orders Prepares room service accounts prior to the delivery of the room service Processes room service account transactions Delivers room service orders and serves room service orders Prepares and processes room service accounts Fetches and maintains room service trolleys, trays, and other items HEAD WAITSTAFF OR TEAM LEADER Ensures that services are carried out in accordance with prescribed standards and policies Assists the restaurant manager in performing his/her duties Handles complaints from the guests and conflicts between subordinates Trains and assists subordinates in performing their duties EXECUTIVE CHEF Does the planning and organizes and supervises the work of the kitchen Prepares the menu in accordance with costing and catering policies of the establishment Prepares reports of staffs and sales Controls departmental expenses through staffing, budgeting, and scheduling Conducts stock-taking or inventory checking and purchases required stock. BAR STAFF Prepares beverages according to prescribed standards Conducts the inventory of bar supplies and materials Assists guests in choosing his/her beverage order RECEPTIONIST Welcomes guests and greets customers upon arrival Escorts the guests to their tables Checks the reservation of the guests Coordinates with the waitstaff regarding table availability and reservation SOUS CHEF Supervises the preparation of food Oversees food service in pick-up counters WAITSTAFF Takes food and beverage orders Serves food and beverage orders properly Reports to the station waitstaff any notable circumstances Identifies opportunities for higher revenue LINE COOK Leads most of the cooking in his/her designated station BUSSER Clears dishes and beverage items Crumbs-down tables Assists the waitstaff and the bartenders (bar runners) in serving dishes Cleans and maintains counters and work areas Restocks wait stations and buffet tables Replaces tablecloths and returning tables to their original position Keeps the restaurant area clean and safe Assists guests in moving tables and chairs and in setting up highchairs COMMIS Performs and maintains mise-en-place Prepares ingredients, utensils, and equipment for food production Maintains kitchen cleanliness and hygiene. DISHWASHER Makes sure that kitchen equipment and utensils are clean and ready for service Conducts the inventory of cleaning chemicals and equipment Maintains cleaning equipment Checks dining equipment and utensils for breakages and defects Ensures that food scraps  Knowing your Role as an TOPIC 3: F&B Staff To be able to do your duties properly, you must understand your role in the organization. Here are some ways to help you know your duties and responsibilities as a food and beverage staff. Organizational Structure SOP’s, Policeis and Manuals Daily Task Sheets, Direct Contracts and Job Description Rquests and Observation On-the-job training PROFESSIONAL WORK HABITS AND SKILLS OF AN F&B SERVICE STAFF Present professionally and maintain proper hygiene. Perform assigned tasks. Perform assigned tasks. Demonstrate positive attitude in the workplace. Communicate effectively. Respond accordingly and quickly.  Food Safety and Hygiene TOPIC 4: Practices Being a food and beverage service staff involves dealing with food. For that reason, you must know that your actions, health and personal habits affect the safety and the quality of the service. Therefore, you must responsibly perform and observe the safety practices in food handling.  TOPIC 5 5S OF GOOD HOUSEKEEPING  TOPIC 6 PREPARING THE ENVIRONMENT FOR FOOD AND BEVERAGE SERVICE Understanding the Upcoming Service Session 1. Check the table reservation. 2. Consider the anticipated trade. 3. Arrival and treatment of VIPs 4. Check for special service protocols or plans for the upcoming service. 5. Limitations for service Cleaning and Checking the Restaurant Area Part of a well-delivered food service is providing a hygienic and secure environment for the guests. This involves having a clean and orderly service area where guests can eat conveniently and without any worries. Major cleaning activities are done when the restaurant is closed leaving the responsibility of monitoring the cleanliness during operation hours to the food and beverage staff.  LESSON 2: SETTING UP THE DINING AREA  Setting Up the Dining Area Preparing the service area requires time. Therefore, the food and beverage service staff are given at least an hour to set up the service area before the session starts. The service area is where the guests spend most of their time while in the restaurant and where you do most of your tasks as food and beverage service staff. It should be set up properly depending on the existing policy or the requirements of the upcoming session.  TOPIC 1 SETTING UP THE FURNITURE AND F&B SERVICE EQUIPMENT  Determine additional setup for special occasions. The physical setup of most establishments is made permanent. However, several instances will require you to prepare additional arrangements for special occasions such as setting up the buffet table and promotional devices. Doing so requires you to be familiar with the floor plan. A floor plan shows the manner in which the tables are arranged in the restaurant area.  Check and clean the furniture. The cleanliness of the tables and chairs and the comfort of sitting in the dining area has a huge effect on the overall dining experience. Dining room furniture must be well-maintained.  Prepare the equipment for service. Various machines are used depending on the range of service provided by the restaurant. Below are some steps to follow to make sure that equipment will function well in the course of the food and beverage service session.  TOPIC 2 CLOTHING TABLES  Types of Food and Beverage Linen Different establishments have different ways and styles of clothing a table. External requirements such as event themes and guest preference also affect the way a table is clothed. Below are the types of linen used in the food and beverage service.  Procedures for Laying the Tablecloth 1. Check if table is clean and sturdy. 2.Make sure that the tablecloth is folded in a concertina or accordion-like manner. 3.Place the folded tablecloth on the table with its open end facing away from you. 4.Unfold the topmost layer toward your direction. 5.Hold the second and the bottom layer to secure them in place.  Procedures for Laying the Tablecloth 1. Let it hang on the edge of the table. 2.Using your thighs, press the unfolded topmost layer to secure it in place. 3.Pull the bottom layer to release the rest of the tablecloth. 4.Adjust the tablecloth to make sure that the overhang falls equally on each side. 5.Lay the topcloth through the same procedure.  Tips in Clothing a Table The tablecloth should be clean and freshly laundered. Any linen with stains should be discarded. Tablecloths should be pressed and free from wrinkles. Never let the cloth touch the floor. Make sure that the cloth is laid on the right side up. If appropriate, use the tablecloths to cover the legs of the table.  Skirting Tables The tablecloth should be clean and freshly laundered. Any linen with stains should be discarded. Tablecloths should be pressed and free from wrinkles. Never let the cloth touch the floor. Make sure that the cloth is laid on the right side up. If appropriate, use the tablecloths to cover the legs of the table.  THANK YOU Back to Home www.reallygreatsite.com