La Consolacion College Bacolod

Senior High School

FOOD AND BEVERAGE SRVICES

2ND Semester AY 2019 – 2020

HAND – OUT

Definition of Terms:
 Analogs – substitute for meat which looks and taste like meat but is made of soybean.
 Bartending – the art of mixing drinks.
 Beverage – refers to any drink, alcoholic or non – alcoholic, with water as main natural form.
 Cocktails – a mixed alcoholic beverage usually served before dinner.
 High protein food – food which contain many proteins, a nutrient that promotes growth in
children. It is found in meat, fish, poultry, milk, and beans.
 Menu – a list of food found in a meal.
 Nutritionally balanced – refers to a food or meal that contains all the essential nutrients needed
by the body.
 Smorgasbord – another term used for buffet.
 Customer preferences – it is what customers want to eat.
 Higher income - factor affecting the trend toward eating outside.
 Food of special culture needs - food for people with different ethnic backgrounds.
 Palatable and digestible - are the reasons for cooking food.
 Special dietary food - special food to meet special needs of an individual or group of people.

PAST AND CURRENT TRENDS IN FOOD AND BEVERAGE:

Today, the trend in developing food and beverage recipes as well as food and beverage service
has been brought by a number of factors such as the following:

1. Increase in population thus an increase demand for food.

2. Increase in travel thus requiring food and lodging for travelers.
3. Growing number of children and young people going to school which give rise to the
establishment of schools with a lunchroom program.
4. Growing, numbers of offices, hospitals, and industrial and commercial establishments
with cafeterias.
5. Growing interest of food from different regions and cultures.
6. Growing demand of special food for people requiring special diets.
7. The hiring of women in labor which give rise to increased employment and higher
income of families.
8. Higher income families paved the way for changing their lifestyle – more vacations and
increased leisure.

 With higher income, there is a trend on eating outside of the home thus giving
rise to the establishment of restaurants, cafeterias, canteens and dining rooms in
hotels, motels, and lodging houses. In turn, these establishments paved the way
for the production and serving of food and beverages to cater to the needs and
desires of patrons, customers, and guests with different cultural orientations and
individual likes and dislikes. It is predicted that in the future, more than half of all
meals will be consumed outside the home (Stokes 1982).
 With this prediction, food and beverage productions as well as food and
beverage service has become an industry. With this growing industry, there are
many changes which have affected it namely, the demand for tasty and well –
prepared food; increasing interest on nutrition; and increasing demand for
healthy food, special diets, and of cultural – related food. This trend of catering
to customer habits, likes and dislikes, and attitude toward certain food gave rise
to meal offerings that are as varied as every individual customers’ health
conditions, cultural and religious beliefs and practices, and different socio-
economic backgrounds.

Some of the current trends in food and beverage services are:

1. The establishment of chains of restaurant;

2. Standardization of procedures and advancements in mechanizations in the mass
production of food products;
3. The formulation of a specialized study on culinary arts to produce skilled chefs
who can prepare delicious, attractive, and palatable meals, considering customer
preferences, dietary, as well as cultural requirements;
4. The use of semi – prepared, prepared, and convenient food products to cut cost
and preparation time;
5. The introduction of fast food dining for those in a hurry;
6. Specialty restaurants and entries offering specialty items catering to customers
across cultures, ages, occupations, and dietary needs;
7. The use of analogs as high protein substitute for some food items;
8. The use of frozen – cooked and partially- cooked food transported to chains of
restaurants or food service outlets where they are stored in freezer until reheated
and served to customers;
9. The emergence of drive – ins for take – out and luxury dining in luxury restaurant
for executives; and
10. The inclusion of bars in many restaurants offering varieties of alcoholic and non –
alcoholic drinks for young professionals.
Appropriate Combinations of Food and Beverage

Today, many restaurants and food service establishments are gearing toward offering
suitable combinations of food and beverage based on the following:
1. Customer Preferences – refers to what customers want to eat.
 A food service operator should be able to identify the menu items or food
that majority of the customers prefer.
 Identification can be done by conducting a survey of the market or the
community where the restaurant or food establishment is located.
 Another way is to rank the offered dishes in accordance to patronage. This
is done by counting the number of servings for every menu item or dish
consumed by the customers on a daily, weekly, or monthly basis.
 Customer preferences are usually influenced by a customer’s lifestyle,
socio – economic background, religious affiliation, and attitude toward
certain food.

2. Traditional Combinations of Food and Beverage

 These are food and beverage contribution built up from the past and has
become part of the culture or way of life of people.
 These are combinations handed down from one generation to the next
and have become part of the tradition.
 The use of wine as beverage is as old as civilization itself. Many
Europeans today chooses wine over water as a beverage.
 Even western like the United States and most European countries
generally partake wine and liquors during and after a meal.
 In Asian countries, tea and coffee are traditional beverages in major meal
and even snacks.
 Every restaurant and other food outlets have their menu items written on
their menu card. This menu card should be presentable, every item
legibly and clearly written.
 Food items should be grouped as to kind for easy reading and selection.
This includes soups, appetizers, entries, main dishes, desserts, and
beverages.
 It is the duty of every waiter to be ready whenever needed to provide
assistance in the selection of food and beverage items found on the list in
the menu card.
 The waiter, having been oriented and trained on the nature of the courses
including types of beverages, can make recommendations on suitable
 combinations of food and accompanying beverages if and when asked for
by the customers.
 All throughout the transaction the waiter must show courtesy and
cordiality to the customers. He or she must be efficient in listing down in
his or her notepad the orders given by the customers.
 For final validation of orders, it is imperative to repeat orally and clearly
the food and beverage items that are ordered to be sure nothing are
missed.

3. Special Dietary Requirements

 This is designed to meet the special needs of an individual who is
suffering from a disorder or disease. For instance, one suffering from
diabetes mellitus is restricted on their intake of sugar and fat.
 Their diet requirement should be low in fat, less sugar, and more of high –
fiber food. Persons with high blood need a diet that is low or free from
cholesterol or fat coming animal sources, those with kidney disorder
should be on a low-sodium diet, and those who are overweight or obese
should be on a low- calorie diet. Contrary to that, those who are
underweight need a high – calorie diet.

4. Special Cultural Needs

 Culture is a way of life. It includes the customs and traditions and
religious beliefs. It also includes, among others, the food one eats, the
dining tools and equipment one uses, how one cooks his or her food, and
the manner it is served.

UPDATE ON GENERAL INFORMATION ON BEVERAGE

 The difference between beverage and bartending is that beverage refers to any drink –
alcoholic or non – alcohol – with water as its main natural form, while bartending is a
process that refers to the art of mixing drinks.
 Alcohol beverages include wines, beers, and liquors. Non-alcoholic beverages contain
varied flavors coming from varied sources such as milk, fruits, vegetables, coffee, tea,
chocolates, and synthetic drinks which may either be carbonated or non – carbonated.
 Some terms used in bartending are aperitif, alcohol, bouquet, cocktail, dash, demi-sec,
doux, extra sec, dry, jigger, proof, vintage, sec, straight, straight up, and highball.
 Aperitif – another name for appetizer wine.
 Alcohol – the spirituous or intoxicating elements in fermented wines and liquors.
  Bouquet – the distinctive aroma or fragrance of wine or liquor which is given off
when it is poured in glass.
 Cocktail – a mixed alcoholic beverage served before dinner prepared by stirring or
shaking the different flavouring and coloring ingredients.
 Dash – an approximate measurement of about 1/8 of a teaspoon or three drops of a
strong flavouring or coloring added to the mixed drink.
 Demi-sec – sweet.
 Doux – very sweet.
 Extra sec – extra dry.
 Dry – contains very little sugar as to taste unsweetened.
 Jigger – a measurement equivalent to 11/2 to 2 ounces or three tablespoons. This
measurement is used in cocktails.
 Proof – refers to the strength of alcohol content of any alcoholic beverage
particularly liquors.
 Vintage – wine produce in one season.
 Sec – dry.
 Straight – refers to the drink served from the bottle and poured directly into the
glass. This means there is no mixing or shaking done with other ingredients.
 Straight – up – refers to the chilled drink served without ice.
 Highball – liquor with water or carbonated beverage and served in a tall glass with
ice.

 Some bartending tools and equipment include bar picks, blender, bottle opener, bottle
powers, plastic stirrers, cutting board, funnel, ice containers, shakers, small water pitcher,
strainer, ice crushers, ice shovel, ice trap, jigger measure, lemon – lime, squeezer, mixing
glass, measuring spoon, paring knife, and cork-screw.
 The basic consideration in putting up a Bar are:
1. Bar area
2. Glass storage
3. Bottle display and extra bottle storage
4. Sink
5. Work area
6. Space for writing check; etc.
7. Bar stools
8. Wine racks
9. Adequate lighting.
 Wines are fermented and aged juices of fruits generally made from grapes.
 Beer refers to all beverages fermented from brewed malt and other starchy cereals.
 Distilled spirits are distilled liquors with high alcohol content compared with wine and
beer, consisting mostly of brandy, gin, cognac, vodka, whisky, bourbon, and rye. Local
distilled liquors, which come from sugarcane and coconut, are basi and lambanog.
 Types of Wine

Wines are named after grapes, after places, regions, or in imitation of each other, giving rise to
almost as many types as there are names.

Here are different types of wines:

1. Aperitif Wines – aperitif wines are also appetizer wines. These wines are made to drink
before eating. Examples are Dry Sherry, Vermouth, Madeira, and other flavoured wines.
2. Red Table Wine – are wines that go well with meat and highly – seasoned food dishes. They
are usually dry, have 10-14% alcohol, and served at room temperature. Examples are Claret,
Burgundy, and Chianti, Bordeaux, California, Spanish, Rioja, and Hungarian Table Wines.
3. White Table Wines – these wines are either dry or sweet. They are generally served with
white meats, fowl, or seafood. They contain 10-14% alcohol. White wines are Rhine Wines,
Chablis, Sauterne, Bordeaux, Burgundy, Alsatian, also from Rhine, France, and Moselle
from Germany. They are best served when chilled.
4. Sparkling Wines- are those that contain bubbles of carbon dioxide. They have undergone
second fermentation so they become effervescent. They have varying degrees of dryness and
flavour and contain 10-14% alcohol.
5. Dessert Wines – dessert wines are served after dinner or after dessert. They range in alcohol
content from 14-20% alcohol.

National and Local Acts Related to Food and Beverage Service

Food and beverage laws pertain to laws of safety and distribution for food and
beverage industry.

 This encompasses law such as Nutrition Labelling and Education Act of

1990 (NLEA) e.g. inclusion of nutrition facts/information in labels of foods and
the Food Safety Modernization Act of 2010 (FSMA) e.g.., inclusion of
expiration dates for all packaged food products which guide food operators
and home consumers when the food is still safe to consume.

 One of the more important laws that govern food service operation is food
safety.

 Republic Act No. 10611 also known as the Food Safety Act of 2013 aims to
strengthen the food safety regulatory system in the country to protect
consumer health and facilitate market access of local food products and other
purposes.
 The Department of Health and the Department of Agriculture are in charge
of formulating programs and policies for addressing food safety hazards and
developing appropriate standards and control measures.

 Part of the provisions of the Food Safety Act No. 10611 is directed to the food
service operations. It is the primary responsibility of the food service operators
to ensure they apply the codes and principles of good practices.

 Compliance of food safety regulations is the provision for skills training and
other instructional or educational activities for food services operators, food
handlers, and government personnel in charge of food inspection
responsibilities. They shall be trained on HACCP (Hazard Analysis Critical
Control Points), on the code of good practices and on technologies that will
enable them to comply with regulation.