WEEK-1-INTRODUCTION-TO-FOOD-AND-BEVERAGES-OPERATIONS (1).docx

**PHILTECH INSTITUTE OF ARTS AND TECHNOLOGY INC.** **SUBJECT: FUNDAMENTALS OF FOOD SERVICE OPERATIONS** **WEEK 1** **LESSON 1: INTRODUCTION TO FOOD AND BEVERAGE SERVICE** **Food and Beverage Services** leads to National Certificate Level II (NC II). This course is designed for a high school stud...

**PHILTECH INSTITUTE OF ARTS AND TECHNOLOGY INC.** **SUBJECT: FUNDAMENTALS OF FOOD SERVICE OPERATIONS** **WEEK 1** **LESSON 1: INTRODUCTION TO FOOD AND BEVERAGE SERVICE** **Food and Beverage Services** leads to National Certificate Level II (NC II). This course is designed for a high school student to develop knowledge, skills, and attitude to perform the tasks required. It covers the core competencies of (1) prepare dining room/restaurant area for service; (2) welcome guests and take food and beverage orders; (3) promote food and beverage products; (4) provide food and beverage services to guest; (5) provide room service; and (6) receive and handle guest concerns. The preliminaries of this specialization course include the following: (1) core concepts in food and beverage services, (2) the relevance of the course, and (3) exploration of career opportunities as a Food Attendant or Chef de rang.  **Learning Outcomes:** - Understand the Food and Beverage Services - Explain the Restaurant Services - Identify different types of restaurants - Distinguish the different parts of a restaurant **What is Food and Beverage Services?** It can be broadly defined as the process of preparing, presenting, and serving of food and beverages to the customers. **Food and Beverage Services** (F&B) are food industry comprises business operations that involved different kinds of food process and beverage products. **What is a RESTAURANT?** **Restaurant** is defined as any establishment that serves food and beverages to dine-in customers compare to those with takeout counters only. **The type of service and the services procedures among restaurants vary depending on their:** - Classification - The type of food and service - The volume of orders - The composition of their prospective customers. **CATEGORIES OF RESTAURANTS** 1. **ETHNIC** Ethnic restaurants specialize in ethnic or national cuisines. For example, [[Filipino restaurants]](https://en.wikipedia.org/wiki/Greek_restaurant) specialize in [[Lutong Bahay cuisine]](https://en.wikipedia.org/wiki/Greek_cuisine). 2. **FAST FOOD** [[Fast food restaurants]](https://en.wikipedia.org/wiki/Fast_food_restaurant) emphasize speed of service. Small-scale street vendors with [[food carts]](https://en.wikipedia.org/wiki/Food_cart) to multibillion-dollar corporations like [[McDonald\'s]](https://en.wikipedia.org/wiki/McDonald%27s) and [[Burger King]](https://en.wikipedia.org/wiki/Burger_King). In the Philippines, Jollibee Foods Corporation is the leading fast food chain with stores like Jollibee and Mang Inasal. Food is ordered not from the table, but from a front counter (or in some cases, using an electronic terminal). Diners typically then carry their own food from the counter to a table of their choosing, and afterward dispose of any waste from their trays. [[Drive-through]](https://en.wikipedia.org/wiki/Drive-through) and [[take-out]](https://en.wikipedia.org/wiki/Take-out) service may also be available. Fast food restaurants are known in the restaurant industry as QSRs or quick-service restaurants. 3. **FAST CASUAL** [[Fast casual restaurants]](https://en.wikipedia.org/wiki/Fast_casual_restaurants) are primarily chain restaurants, such as [[Chipotle Mexican Grill]](https://en.wikipedia.org/wiki/Chipotle_Mexican_Grill) and [[Panera Bread]](https://en.wikipedia.org/wiki/Panera_Bread). More of the food is prepared at the restaurant than is the case at fast food chains. Fast casual restaurants usually do not offer full table service, but many offer non-disposable plates and cutlery. The quality of food and prices tend to be higher than those of a conventional fast food restaurant but may be lower than casual dining. 4. **CASUAL DINING** A [[casual dining restaurant]](https://en.wikipedia.org/wiki/List_of_casual_dining_restaurant_chains) (or sit down restaurant) is a restaurant that serves moderately priced food in a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically provide table service. Chain examples include [[Harvester]](https://en.wikipedia.org/wiki/Harvester_(restaurant)) in the United Kingdom and [[TGI Fridays]](https://en.wikipedia.org/wiki/TGI_Fridays) in the United States. Casual dining comprises a market segment between fast-food establishments and fine-dining restaurants. Casual-dining restaurants often have a full bar with separate bar staff, a full beer menu and a limited wine menu. They are frequently, but not necessarily, part of a wider chain, particularly in the US. In Italy, such casual restaurants are often called \"[[trattoria]](https://en.wikipedia.org/wiki/Trattoria)\", and are usually independently owned and operated. 5. **FAMILY STYLE** Family style restaurants are a t type of casual dining restaurants where food is often served on platters and the diners serve themselves. It can also be used to describe family-friendly diners or casual restaurants. 6. **FINE DINING** Fine dining restaurants are full-service restaurants with specific dedicated meal courses. Décor of such restaurants features higher-quality materials, with establishments having certain rules of dining which visitors are generally expected to follow, sometimes including a [[dress code]](https://en.wikipedia.org/wiki/Dress_code). Fine dining establishments are sometimes called *white-tablecloth restaurants*, because they traditionally featured [[table service]](https://en.wikipedia.org/wiki/Table_service) by servers, at tables covered by white tablecloths. The tablecloths came to symbolize the experience. The use of white tablecloths eventually became less fashionable, but the service and upscale ambiance remained. 7. **BRASSERIE AND BISTRO** A [[brasserie]](https://en.wikipedia.org/wiki/Brasserie) in the United States has evolved from the original Fre nch idea of a type of restaurant serving moderately priced hearty meals---French-inspired \"comfort foods\"---in an unpretentious setting. In the United States, [[bistros]](https://en.wikipedia.org/wiki/Bistros) usually have more refined decor, fewer tables, finer foods and higher prices. When used in [[English]](https://en.wikipedia.org/wiki/English_language), the term *bistro* usually indicates a [[continental]](https://en.wikipedia.org/wiki/Continental_food) menu. 8. **BUFFET AND SMÖRGÅSBORD** [[Buffets]](https://en.wikipedia.org/wiki/Buffet) and [[smörgåsbord]](https://en.wikipedia.org/wiki/Sm%C3%B6rg%C3%A5sbord) offer patrons a selection of food at a fixed price. Food is served on trays around bars, from which customers with plates serve thems elves. The selection can be modest or very extensive, with the more elaborate menus divided into categories such as salad, soup, appetizers, hot entrées, cold entrées, and dessert and fruit. The role of the waiter or waitress in this case is relegated to removal of finished plates, and sometimes the ordering and refill of drinks. Either can be found in bars and cafes at meal times or in dedicated sites, sometimes with seating and service at a counter. 9. **CAFÉ** [[British cafes]](https://en.wikipedia.org/wiki/British_cafe) and American [[diners]](https://en.wikipedia.org/wiki/Diner) are informal eateries offering a range of hot meals and made-to-order sandwiches or rolls. [[Coffeehouses]](https://en.wikipedia.org/wiki/Coffeehouse) or cafés are not full restaurants, because they primarily serve and derive the majority of their revenue from hot d rinks. Many cafes are open at breakfast time and will serve full hot breakfasts all day. In some areas, cafes offer outdoor seating. The word comes from the French *café*. 10. **CAFETERIA** A [[cafeteria]](https://en.wikipedia.org/wiki/Cafeteria) is a restaurant serving ready-cooked food arranged behind a food-serving counter. There is no table service. Typically, a patron takes a tray and pushes it along a track in front of the counter. Depending on the establishment, servings may be ordered from attendants, selected as ready-made portions already on plates, or self-serve their own portions. Cafeterias are common in hospitals, corporations and educational institutions. In 11. **COFFEE HOUSE** [[Coffeehouses]](https://en.wikipedia.org/wiki/Coffeehouse) are casual restaurants without table ser vice that emphasize [[coffee]](https://en.wikipedia.org/wiki/Coffee) and other beverages; typically a limited selection of cold foods such as pastries and perhaps sandwiches are offered as well. Their distinguishing feature is that they allow patrons to relax and socialize on their premises for long periods of time without pressure to leave promptly after eating, and are thus frequently chosen as sites for meetings. 12. **PUB** Traditionally, pubs were primarily drinking establishments with food in a secondary position, whereas many modern pubs rely on food as well, to the point where [[gastropubs]](https://en.wikipedia.org/wiki/Gastropub) are often known for their high-quality fine-dining style pub food and concomitantly high pri ces. A typical pub has a large selection of beers and ales on tap. 13. **TEPPANYAKI-STYLE** Many restaurants specializing in Japanese cuisine offer the [[teppanyaki]](https://en.wikipedia.org/wiki/Teppanyaki) grill, which is more accurately based on a type of charcoal stove that is called [[shichirin]](https://en.wikipedia.org/wiki/Shichirin) in Japan. Diners, often in multiple, unrelated parties, sit around the grill while a chef prepares their food orders in front of them. Often the chef is trained in entertaining the guests with special techniques, including cracking a spinning egg in the air, forming a volcano out of differently-sized onion slices, and flipping grilled shrimp pieces into patrons\' mouths, in addition to various props. Also referred to as hibachi. **RESTAURANT LAYOUT** The restaurant layout must be designed to ensure convenience of service to both service staff and customers. **[PARTS OF A RESTAURANT]** 1. **DINING AREA-** It is the largest part of the Restaurant. It is where the actual service occurs. A dining area is divided into different stations to ensure the smooth flow of the service and also to minimize the work load of every staff to minimize delays and maximize the service. 2. **BAR COUNTER --** It is where all beverages either non alcoholic or alcoholic are prepared and dispatches. It is equipped with a counter where var ious wines and drinks are displayed. The bar is manned by a Bartender or a bar waiter. 3. **FOOD DISPLAY COUNTER-** Mostly, restaurants serving buffet or fast foods or counter items usually set up a specific place for food display. 4. **DISPATCHING COUNTER-** A window on the kitchen where all the food is dispatched. It is a convenient way of dispatching orders so that the waiters need not to go inside the kitchen to pick up and assemble orders. 5. **CASHIERS COUNTER-** This is the area where the cashier is seated to attend to bill settlements. It must be equipped with a cash register or Point of Sales System(POS), bill forms, receipts and other paraphernalia for cashiering. 6. **DISHWASHING COUNTER-** The dishwashing counter is placed inside the kitchen. However, there must be a window counter where soiled dishes will be placed by waiters without having to enter the kitchen. 7. **SERVICE STATION --** This area is the place where preparations fro service are undertaken. The station is equipped with a sideboard or cabinet with drawers for placing the par stock of supplies, cutleries, condiments and service equipment to be used for set up and service. 8. **FOOD PREPARATION AREA-** The food preparation area must be located at the back or adjacent to the dining area so the dispatching of orders will be faster and more efficient.