Food Service Operations  All kitchen and dining staffs are composed of

MEN only.
L1 – Introduction to Food Service Industry
10th Century
 Food Service Industry is the industry where
guests order for some food and beverage but it  Ming Dynasty
should be served hot food should be hot and
cold should be cold.  Tourism became a popular pastime;
restaurants are in demand.
 The sector/industry specializes in the
conceptualizing, making, and delivery of food.  Sung Dynasty

 Eating is one of life’s pleasure and pride so is  A restaurant culture (order-taking) is

cooking and serving good food to others. established in the cities of China.

 Food and Beverage Sector is a commercial 1153

outfit which specializes in the preparation of  Jing Dynasty
quality food and eventually make a satisfied  May Yu Ching’s Bucket House was
guest unto loyal guests. established in Kaifeng, China and still
 F&B services is broadly defined as the process serving us meals today
of preparing, presenting and serving of food and  World’s oldest restaurant
beverages to the guests.  Specialized in bucket chicken

Two Types of Food Service Industry 16th Century

On Premise Food Service  In Constantinople (an ancient city in Rome),

Cafeterias are established to sell snacks
 Food is delivered where it is prepared. The and drinks, that only EDUCATED people
customer visits the premise to avail the food meet to share ideas and discoveries.
service.
17th Century
 The premises are kept well-equipped and well-
finished to attract customers to avail F&B  The word restaurant is first used.
service.  Started in France – restaurer (to restore)
Off Premise Food Service or Outdoor Catering
 First menu (list of available foods in the
 This kind of service includes partial cooking, restaurant) offered is a “soup”
preparation, and service at customer’s  Boulanger – a Parisian soup master.
premises.
 The restaurant industry, as we know today, had
 It is provided away from the F&B Services its beginnings in FRANCE.
provider’s base on the occasion of major events
which call for a large number of customers.  Key people notable are the following:

Role of Food Service in the Hospitality Industry  Marie Antoine Careme – the creation of menu
and recipe book.
 To supply foods on the guest in the hotel.
 Georges – Auguste Escoffier – the father of
 To provide food and drinks, such as the bar, Culinary, creator of Kitchen Brigade.
restaurant and room service
Resturante Sobrino de Botin (1725)
Food Service Industry Timeline
Introduction  Oldest operational restaurant in existence today
(Guiness)
 foodservice can be traced back in 4 th
millennium BC in China, Ancient Egypt, Greece  Popularized cochinillo asado (roasted suckling
and Roman Empire. pig)

 The history of Foodservice is fascinating, ever 18th Century

evolving and a mirror of the social, political and
economic times of the world in which we live.  The beginning of DIETETICS – Turkey

5th Century  Florence Nightingale, a dietician, established

the first ever diet kitchen for the victims of
 Most of the foodservice establishments are Crimean War.
exclusively for pilgrims or religious orders.
 The start of imposing food hygiene, sanitation
 Only royals have the access in the foodservice. and nutrition in the food that we are taking.
Delmonico’s - Single people tend to spend a larger portion of
their budget on FOOD.
 Considered as the 1st fine dining restaurant in 3. Population Growth
the USA. - Greater number of people means more demand
 Started as a café (coffee and bread) on foods.
4. Demand in Foodservice Personnel
 Established by a Swiss man named Lorenzo - Many people are now fascinated in the
Delmonico in 1876. glamorous and enormous world of Service
Industry.
Early 20th Century 5. More Travel, More Tourists, More Fun!
- The growth of tourism and travel is inevitable
 1920’s
and one sector of tourism where people go
 The popularity of automobile travel was the crazy is the FOOD or GASTRONOMY Tourism.
stimulus for the quick service restaurants, 6. More Money in Foodservice
drive thru and fast food concepts. - Whatever the reason, people gather together
for several hours, always require food and
 1930’s beverages. Celebratory occasions such as
weddings, baptism, birthdays, debuts, etc. call
 Tacos, Spam, Kraft macaroni and the
for a special food and drink to complete the
popular Krispy Kreme (July 13, 1937)
festivities
donuts make their debut.
Challenges Facing the Industry:
1940
 The economy/ recession
 The biggest and most successful hamburger
fast food restaurant was established –  Competition
Mcdonald’s
 Changing Demand of Guests
 opened by brothers Richard and Maurice
McDonald in San Bernardino, California.  High Turnover of Employees

 Their introduction of the "Speedee Service  Labor Cost

System" in 1948 established the principles of
Developing Foodservice Professionals
the modern fast-food restaurant
FOOD AND BEVERAGE PERSONNEL
1970’s
COMPETENCIES of a Food Service Professional
 Rising popularity of television shows featuring
cooking instruction makes way for women to INTRODUCTION
enter foodservice operations even back of the
house positions. Competencies are those traits and attitudes a
Foodservice personnel MUST and SHOULD have!
 Also in 1971, STARBUCKS Coffee makes it
debut in Seattle, Washington. As a workforce of the industry we are required to be
competent because of its impact on a guest’s
2000’s experience far more than the products they
purchase.
 Economic, social and political conditions
continue to influence the foodservice industry. GROOMING and HYGIENE
 Technology and Innovation, now playing a vital Grooming is one of the most important features of
component in the industry. a server. The server reflects the image of the
restaurant, since he/she is in direct contact with the
Foodservice in Modern Era
guests.
 The foodservice segment of the hospitality
A well-groomed server represents qualities of
continues to grow every year, during the mid
HYGIENE, PROFESSIONALISM, MANAGEMENT
2010’s, foodservice was actually the fastest –
STYLE and RELIABILITY
growing sector of the hospitality industry in
Philippines alone. MALE
Why is foodservice growing at such a fast and  Hair should cut close
strong pace?
 The uniform should be spotless and well –
1. The Changing Status of Women ironed
- Women had a great and tremendous influence
right now on the work force all over the world.  Nails should be well manicured and hands
2. The Growing Number of Single Person should be clean
 Guard against body odors and cheap perfumes SANITATION

 Shoes should always be polished Sanitation is a predominant criteria for a guest’s

choice of a restaurant.
 A close shave is necessary before entering the
restaurant A guest is particular about hygienic food and the
cleanliness of the environment.
 Maintain freshness of breath
The server MUST keep the following points in
FEMALE mind:
 The apron and elastic hair band should always  Lead guests to clean tables only.
be clean
 Remove soiled dishes and leftover food from
 High heels could be hazardous during service tables immediately.
 Stockings should be clean  Keep the surroundings clean.
 Have a light make – up  Keep all sauce bottles closed.
 Excessive jewelry should be avoided  Clean cutlery in fresh water and dry them
 Strong perfume should be avoided before use.

Basic Etiquette for Waiters  Wipe glass with a clean waiter’s cloth.

 The hotel and restaurant business is a cocktail  Bar mirrors as well as plate glasses should be
of showmanship, diplomacy and sociability. All free of stains.
front line personnel are required to have the Positive Attributes of Foodservice Professional
ability to communicate effectively with certain
manners and etiquette. 1. Product Knowledge
- sufficient knowledge and servicing procedure of
Basic etiquettes a server MUST have: all the items on the menu
2. Local Knowledge
 Attend the guest as soon as they enter the
restaurant. - Able to advise the guest on the various forms of
entertainment offered in the local community.
 Wish guest the time of the day and welcome 3. Good Memory
them. - It may help if they know the likes and dislikes of
customers: where they like to sit in the food
 Be POLITE! service area, what are their favourite drinks.
- Can eliminate or prevent “wrong orders”
 Assists guests.
4. Honesty
 Help to seat the Ladies first - Trust and respect that encourages efficiency
and a good team spirit among the operators.
 Do not overhear guests conversations 5. Good Temper
- Foodservice staff must be courteous. Pleasing
 Avoid mannerism not appealing to the eye.
and with a well-spoken manner.
 Stand erect at all times. 6. Punctuality
- Be on time! Or always on time.
 Always remember guests’ order. 7. Loyalty
- The staff’s obligations and loyalty are firstly to
 Be attentive to guests’ calls.
the establishment.
 Avoid arguing with guests. 8. Good Conduct
- The rules and regulations of an establishment
 Carry pencils/pens professionally. must be followed, especially in front of
customers or guests.
 Desist from chewing gum. 9. Selling Ability
 Present the bill discreetly. - Able to contribute to personal selling.
10. Contribution to the Team
 Remove tips after the guests left. - Above all, staff should be able to work as part of
a team within and between departments.
 Use the service door only. 11. Grace Under Pressure
- The ability to remain calm and approachable
during unplanned or uncontrolled situations.
 Organizational Chart – Foodservice Team  Also responsible for bussing out .

 Pre-preparation task, such as cleaning and

prepare equipment.

Other Servicing Staff

 Sommelier / wine waiter

 Bar staff/ bartender

 Barista

Food and Beverage Manager  Lounge staff

 Ensuring that the required profit margin is  Function catering/ banqueting staff/ events
attained staff

 Ensuring that quality/quantity in relation to the Sommelier (somelyey) or Wine Waiter

price paid is maintained
 is a trained and knowledgeable wine
 Ensuring staff training in maintaining highest professional, normally working in fine
professional standards restaurants, who specializes in all aspects of
wine service as well as wine and food pairing.
 Employing and dismissing staff
Bartender
Restaurant manager/ supervisor
 formulates and serves
 Job duties consist of: alcoholic beverages behind the bar, usually in a
 managing employees, licensed establishment.

 resolving customer issues,  Bartenders also usually maintain the supplies

and inventory for the bar. A bartender can
 create work schedules, generally mix classic cocktails.

 monitor and evaluate employee performances, Barista

 monitoring inventory (ordering/ delivery),  is a person, usually a coffeehouse employee,

who prepares and serves espresso-
 meeting health and safety regulations based coffee drinks.
Reception headwaiter QUIZ #1 – Preliminary
 The reception headwaiter is responsible for Identification
accepting any bookings diary up to date.
1.) The sector/industry specializes in the
 They will reserve tables and allocate these conceptualizing, making, and delivery of food.
reservations to particular stations.
- Food Service Industry
 Greet guests on arrival and takes them to the
table and seats them. 2.) Delmonico’s is considered as the first ever fine
dining restaurant in the United States, It was
Headwaiter/maître d’ hotel established in 1876 by whom?
 Is responsible for seeing that all the pre- - Lorenzo Delmonico
preparation duties necessary for service are
efficiently carried out 3.) It was during this Chinese dynasty when
restaurant was established in China.
 Headwaiter will aid the reception headwaiter
during the service and will possibly take some - Sung Dynasty
orders if the station waiter is busy.
4.) During 16th century in _____________ (an
 Help with the compilation of duty roster and ancient city in Rome), Cafeterias are established to
holiday lists, and may relieve the restaurant sell snacks and drinks, that only EDUCATED
manager or reception headwaiter on their days people meet to share ideas and discoveries.
off.
- Constantinople
Waiter / F&B Attendant
5.) Restaurant came from the French word
 This person mainly fetches and carries food and restaurer which means to restore.
beverage ordered by the guests.
6.) – 7.) the two greatest contribution of Marie
Antoine Careme that shaped the modern Food
Service Industry.

- simplication of menu & creation of recipe

8.) The father of culinary and the creator of “Kitchen

Brigade.”

- Georges Auguste Escoffier

9.) The exact date when Krispy Kreme was

established.

- July 13, 1937

10.) In 1940, McDonald’s was established and

became one of the most popular fast-food
restaurants in the world.

11.) Etiquette is a code of behavior that delineates

expectations for social behavior as food service
professional.

12.) He/She is a trained and knowledgeable wine

professional, normally working in fine restaurants,
who specializes in all aspects of wine service as
well as wine and food pairing.

- Sommelier

13.) It is a predominant criteria for a guest’s choice

of a restaurant because, guest is particular about
hygienic food and the cleanliness of the
environment.

- Sanitation

Enumeration

14.- 19.) The 6 reasons why FS Industry is growing

in such fast and strong pace.

- The Changing Status of Women

- Growing Number of Single Person
- Population Growth
- Demand in Foodservice Personnel
- More travel, More Tourists, More Fun!
- More Money in FS Industry

20. – 25.) Give at least 6 positive attributes of

Foodservice professional.

- Product Knowledge
- Local Knowledge
- Good Memory
- Honesty
- Good Temper
- Punctuality
- Loyalty
- Good Conduct
- Selling Ability
- Contribution to the Team
- Grace Under Pressure