Food and Beverage Service Notes PDF

**This booklet includes notes on:** **LO 1.** Serve customers in the correct manner. K-1. Different types of menus. ***K-2.*** ***Different types of linen used in a restaurant.*** ***K-3.*** ***Different types of cutlery, plates and glasses.*** K-4. Different environments according to different...

**This booklet includes notes on:** **LO 1.** Serve customers in the correct manner. K-1. Different types of menus. ***K-2.*** ***Different types of linen used in a restaurant.*** ***K-3.*** ***Different types of cutlery, plates and glasses.*** K-4. Different environments according to different types of Food and Beverage outlets. C-1. Different styles of services and procedures that serving staff has to consider when serving customers. A-1. Demonstrate the proper way of laying a formal table set-up and the sequence of a formal service. **K1: Different types of menus** **MENUS** The different types of menus are: **Menu Attributes (characteristics)** The different menu attributes are: Other information on menus: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ **K2: Different types of linen used in a restaurant.** **The different types of linen used in a restaurant**   **Advantages and disadvantages of the different types of linen** **Advantages** **Disadvantages** ------------------------- -------------------------------------------- ----------------------------------------------------- **Reusable linen** Less waste generation Excessive use of water and chemicals during washing Elegant Could be easily stained Good absorbent material Limitations regarding décor **Non- reusable linen** Easy to clear up Waste generation Easy to fine and cheap to buy (short-term) Single use since they get wet/thorn easily Saves time (washing and preparation) May only be suitable for casual dining Other information on linen: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ **K3: Different types of cutlery, plates and glasses.** **Match the [cutlery] with its use.** +-----------------------+-----------------------+-----------------------+ | **Cutlery** | | **Use** | +=======================+=======================+=======================+ | A. **Side knife** | | - With a scalloped | | | | shaped blade, the | | | | end is just | | | | pointy enough | | | | pick small bones | | | | from a | | | | cooked **fish**, | | | | and the flat | | | | blade is useful | | | | for sliding | | | | between the flesh | | | | and skin. | +-----------------------+-----------------------+-----------------------+ | B. **Joint knife** | | - - - - | +-----------------------+-----------------------+-----------------------+ | C. **Fish knife** | | - - - | +-----------------------+-----------------------+-----------------------+ | D. **Joint fork** | | - - | +-----------------------+-----------------------+-----------------------+ | E. **Fish fork** | | - - | +-----------------------+-----------------------+-----------------------+ | F. **Sweet fork** | | - - - | +-----------------------+-----------------------+-----------------------+ | G. **Sweet spoon** | | - - - - | +-----------------------+-----------------------+-----------------------+ **[Plates] (Identify the correct plate name)** +-----------------------------------+-----------------------------------+ | **Name** | **Use** | +===================================+===================================+ | **\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\ | - - | | _** | | +-----------------------------------+-----------------------------------+ | **\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\ | - Is used to serve the main | | _** | course of all meals, formal | | | and informal. Usually have a | | | 10 inches diameter. | +-----------------------------------+-----------------------------------+ | **\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\ | - - | | _** | | +-----------------------------------+-----------------------------------+ | **\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\ | - A small **plate** on | | _** | which **dessert** can be | | | served. | +-----------------------------------+-----------------------------------+ **[Glasses] ( fill in the blanks)** +-----------------------------------+-----------------------------------+ | **Name** | **Use** | +===================================+===================================+ | **Pint or half pint beer glass** | - A pint glass is a form of | | | drinkware made to hold either | | | a British pint of 20 fluid | | | ounces (568 ml) or an | | | American pint of 16 US fluid | | | ounces (473 ml). | | | | | | - These glasses are typically | | | used to serve \_\_\_\_\_\_\_, | | | and also often for \_\_\_\_. | | | It is also found in \_\_\_\_ | | | pint. | | | | | | *(cider, half, beer)* | +-----------------------------------+-----------------------------------+ | **Champagne flute** | - The **champagne** flute is a | | | \_\_\_\_\_\_ glass with | | | either a tall narrow conical | | | shape or elongated slender | | | bowl, generally holding about | | | 180 to 300 ml of | | | \_\_\_\_\_\_\_\_\_. | | | | | | - Shaped this way to see | | | \_\_\_\_\_\_\_\_along the | | | glass. | | | | | | *(bubbles, liquid, stem)* | +-----------------------------------+-----------------------------------+ | **Paris goblet** | - A goblet is a type of cup | | | without \_\_\_\_ and usually | | | with a \_\_\_\_\_ stem. It is | | | bowl shaped. | | | | | | - \_\_\_\_\_\_\_ **glasses** | | | are most commonly **used** | | | with water **goblets**. | | | | | | *(long, wine, handles)* | +-----------------------------------+-----------------------------------+ | **Water glass** | - Used for water, | | | \_\_\_\_\_\_\_ water, soft | | | drink, \_\_\_\_\_\_and other | | | \_\_\_\_\_\_\_\_\_\_\_\_\_\_ | | | beverages. | | | | | | *(non-alcoholic, sparkling, | | | juice)* | +-----------------------------------+-----------------------------------+ | **Slim Jim** | - Slim jim is one of the most | | | common glasses and can be | | | found in almost every pub, | | | \_\_\_\_\_ or restaurant. | | | | | | - The glass is perfect for | | | serving soft drinks, | | | \_\_\_\_\_\_\_\_\_ mixes and | | | water. | | | | | | *(alcohol, club)* | +-----------------------------------+-----------------------------------+ | **Brandy balloon** | - A **snifter** (also called | | | brandy snifter, cognac glass, | | | or balloon) is a type of | | | stemware, a \_\_\_\_-stemmed | | | glass whose vessel has a wide | | | bottom and a relatively | | | narrow top. | | | | | | - It is mostly used to serve | | | aged brown spirits such as | | | bourbon, brandy, and whisky. | | | | | | - \_\_\_\_\_\_ the brandy by | | | \_\_\_\_\_\_\_. | | | | | | *(short, hands, warm)* | +-----------------------------------+-----------------------------------+ | **Martina glass** | - A cocktail glass is a stemmed | | | glass with an inverted | | | \_\_\_\_\_\_\_bowl, mainly | | | used to serve straight-up | | | \_\_\_\_\_\_\_\_. | | | | | | - The term cocktail glass is | | | often used interchangeably | | | with martini glass, despite | | | them differing slightly. | | | | | | *(cocktails, cone)* | +-----------------------------------+-----------------------------------+ **[Considerations to take when handling plates, glasses and cutlery]**   **K4: Aspects which improve the experience of customers in the food and beverage service** **Aspects which improve the experience of customers in the food and beverage service** **Relation of different environments to the types of Food and Beverage service** **The different environments** **Environment** -------------------------------- ----------------- **Cafeterias** **Fast food outlets** **Fine dining restaurants** **Casual dining** **How does the environment meet the customer's experience?** In order to **meet** customer satisfaction, the total dining **experience** with quality food, great atmosphere and excellent service must be accomplished. The benefits of meeting customers experience are: - increased customer loyalty - increased customer satisfaction - better word-of-mouth marketing, positive reviews and recommendations - Return customers \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ **C1: Different Styles of Service** **Pre- Plated** ----------------- -- **Buffet** **Reception** **Gueridon** **Russian** **Procedures when serving guests** **AND** **Why do you think these procedures are important when serving customers? *(Justify the service procedure when serving guests)*** *Description:* --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- *Justification: It is important to greet customers well, Your customer greeting is the first step towards establishing a great rapport with your patrons. There\'s no second chance to make a first impression, so you must ensure your customer greetings are always at their best.* +-----------------------------------------------------------------------+ | *Description:* | +=======================================================================+ | *Justification:* | | | | *Be respectful when greeting individual customers; use "sir," | | "ma\'am," and "miss."Don\'t use their first names. Always stick to | | using a guest\'s title + surname to refer to them instead of their | | first name. some patrons might see it disrespectful to use their | | name.* | +-----------------------------------------------------------------------+ *Description:* ----------------------------------------------------------------------------------------------------------------------------------------------------------------- *Justification: Customers want privacy, if you interrupt them it may seem that there is no privacy and hence do not feel comfortable, and may not visit again.* *Description:* ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- *Justification: If the server do not know what the menu includes, it looks unprofessional, and if they customer asks queries about the menu, and the server wouldn't know, it might seem unprofessional.* +-----------------------------------------------------------------------+ | *Description:* | +=======================================================================+ | *Justification:* | | | | *The server's attentiveness, diligence, and ability to anticipate and | | cater to customer needs play an integral role in the dining journey. | | Being present when needed, carrying a smile, problem solving and | | checking on customers satisfaction are crucial for customers to | | return and bring new customers.* | +-----------------------------------------------------------------------+ Additional information: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ **A1: Table Laying and Sequence of Service** **Formal table set up and Sequence of service**    Additional information: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ **The End**