Food & Beverage Services Lesson 1 PDF

Lesson 1  involve the purchasing of raw materials, inventory check, food preparation, and analyzing the business as a whole. is the place where prepared food is served to the guest.  SELF SERVICE Customer or guests selecting their own food....

Lesson 1  involve the purchasing of raw materials, inventory check, food preparation, and analyzing the business as a whole. is the place where prepared food is served to the guest.  SELF SERVICE Customer or guests selecting their own food. FOOD SERVER SERVICE counter or table service, service is distinguish by the presence of someone. their is little or no waiting staff, at school it is referred to as dinning hall/canteen. Where food service stuff stand behind the counter is design so every guest can go directly to the area he/she is interested in. or smorgasbord, a long table with lavish display of food.  COUNTER SERVICE service in restaurants, bar & pubs, also call bar service. TABLE SERVICE hotel and restaurants, formal dinning, four types of table service; American, English, French & Russian.  ENGLISH Often refers to “HOST SERVICE”, Food is brought on platters by waiter for guest’s approval. commonly used in homes and informal restaurants. easy and simple to execute.  AMERICAN is a pre-plated service, the portion is predetermined in the kitchen, common in coffee shops where fast service requires. Very personalize service, food is serve from the gueridon and keeps the food warm, partially prepared in the kitchen. food is served on the right side FRENCH except; butter, bread & salad  RUSSIAN an elaborative silver service, food is portioned & carved by the waiter at the gueridon’s trolley. Display & presentation is the major part of the service. Are implements used for dining which consist of linen, flatware, dinnerware, holloware, beverage ware, other table wares and centerpieces. TABLE CLOTH a piece of cloth, paper or plastic use to cover the table.  PLACEMAT a piece of cloth, paper or plastic use to for arrangement. SILENCE CLOTH a thick material used under a tablecloth  RESERVATION Two Way 1. restaurant promise a table available 2. guest promise to show up RESERVATION 1. via telephone 2. via internet 3. in person INFORMATION NEED FROM THE GUEST Name of the guest Ensure the correct spelling of the name Date for which the reservation is desired Request day of the week and date Time of the reservation If time is booked, suggest another time Number of guests in the party Helps in blocking Special requirement Special seating or birthday cake INFORMATION NEED FROM THE GUEST Guest's phone number Home, business, and cell Name of person who took the reservation Makes people responsible Date reservation was taken How far in advance reservations are made Policies of the Restaurant  RESERVATION 1. THE MANUAL RESERVATION SYSTEM depend on the person designated, usually a host or hostess, to answer the phone, record the details of the said reservation and taking their credit card information as guarantee. Forms will be used for reservation customer details.  RESERVATION 2.THE ONLINE RESERVATION SYSTEM makes use of the internet through a website, where all the necessary information needed for reservation is keyed-in by the guest. Other information about the restaurant, such as directions to the place, parking, active promotions and discounts are also available online, instead of depending on the host or hostess for details. “Real time” update and history. Guests will need to have room bookings processed in order to stay at establishments that provide accommodation such as hotels, apartments, resorts, guest houses, caravan parks. ACCOMODATION SUPPLIERS Passengers need to have “Seats” booked for all types of air travel they undertake. These bookings will vary according to the airline chosen, class of travel such as first class or economy, date of flying (high season or low season or facilities that are included such as food or movies). AIRCRAFT