Reviewer: Food and Beverage Service Chapter 2: Preparing the Environment for Food

Operations (Chapters 1–3) and Beverage Service

Mise-en-Scène

Chapter 1: The Food and Beverage Service • Set the environment (clean tables, ready
Department ingredients).

Types of Food and Beverage Establishments Mise-en-Place

• Commercial: Profit-focused (fine dining, • Prepare tableware and utensils before

casual dining, cafés, bars, fast food). service.

• Non-commercial: Service-focused Food and Beverage Equipment

(hospitals, schools, military).
• Furniture: Tables, chairs (indoor/outdoor).
Food and Beverage Staff Traits
• Sideboards: Stations for service
• Knowledgeable, clean appearance, equipment.
attentive, good body language, punctual,
• Table Appointments:
honest, service-oriented.
o Flatware: Forks, knives, spoons.
Food and Beverage Staff Roles
o Dinnerware: Plates, bowls.
• F&B Manager: Oversees all service
operations. o Glassware: Wine glasses, water
goblets.
• Outlet Supervisor: Manages daily outlet
activities. o Hollowware: Bowls, pots,
pitchers.
• Captain Waiter: Manages a service
station. o Linens: Tablecloths, napkins.

• Waiter/Waitstaff: Takes and serves

orders.
Table Appointments (Complete but Simple
• Receptionist: Welcomes guests. List)
• Busboy: Assists waiters. (Arranged small large, what’s important and
• Bartender/Barboy: Prepares and serves normally used)
drinks. 1. Flatware (Utensils for eating and serving)
• Kitchen Staff: Executive Chef, Sous Chef, • Teaspoon – for stirring tea or coffee.
Line Cook.
• Dessert Spoon – for desserts, fruits.
• Room Service Staff: Delivers food to
rooms. • Soup Spoon – for soup dishes.

Food Safety and Hygiene • Butter Knife – for spreading butter.

• Strict handwashing and grooming rules. • Dinner Knife – for main dishes.

• No jewelry, trimmed nails, clean uniforms. • Steak Knife – sharper knife for steaks.

• Dessert Fork – for desserts like cake.

• Salad Fork – smaller fork for salads.

 • Dinner Fork – bigger fork for main course. 4. Hollowware (Serving Containers)

• Gravy Boat – for sauces and gravy.

2. Dinnerware (Plates and Bowls) • Coffee/Tea Pot – for serving coffee or tea.

• Bread Plate – small plate for bread and • Water Pitcher – for serving water.
butter.
• Soup Tureen – big bowl for soup service.
• Salad Plate – for salads or appetizers.
• Serving Bowl – for salads, pasta, or side
• Dessert Plate – for cakes, fruits. dishes.

• Dinner Plate – for main meals.

• Soup Bowl – for serving soup. 5. Linens (Covers and Napkins)

• Show Plate (Charger Plate) – decorative • Napkin – for wiping mouth or hands.
plate (not eaten from).
• Tablecloth – covers the dining table.

• Table Skirting – decorative cloth around

3. Glassware (For Drinks) table edges.

• Water Goblet (for water service) • Placemat – small mat under plates to
protect table.
• Tumbler (for juices, soft drinks)
• White Wine Glass (smaller, for white wine)
• Red Wine Glass (bigger, for red wine) 6. Bar Tools (for Beverage Service)
• Rosé Wine Glass (medium wine glass) (Important in restaurants, bars, catering)
• Champagne Flute (for sparkling • Jigger – small measuring tool for liquor
wine/champagne) (usually 1 oz and 1.5 oz sides).
• Beer Mug (for beer, cold drinks) • Shaker – for mixing cocktails.
• Pint Glass (for large beer servings) • Strainer – to filter out ice when pouring
• Martini Glass (for cocktails like martini) drinks.

• Margarita Glass (wide glass for margaritas) • Muddler – used to crush fruits or herbs for
cocktails.
• Highball Glass (for tall cocktails like gin &
tonic) • Bottle Opener – for opening beer bottles.

• Lowball Glass (for short cocktails like • Corkscrew – for opening wine bottles.
whiskey on the rocks) • Bar Spoon – long-handled spoon for
• Shot Glass (for liquor shots) stirring cocktails.

• Brandy Snifter (for brandy, cognac) • Ice Tongs – to pick up ice cubes.

• Irish Coffee Glass (for hot alcoholic drinks) • Wine Bucket – to chill wine bottles.

Quick Summary:
Category Important Items • French: Finished and served at the guest
table.
Flatware Forks, knives, spoons
• Family Style: Sharing plates on the table
Dinnerware Plates, bowls (Lauriat for Chinese).

Glassware Wine glasses, water goblet Types of Service

• Table Service: Waiters serve seated

Hollowware Bowls, pitchers, gravy boat
guests.
Linens Napkins, tablecloths • Self-Service: Guests pick their food.
Bar Tools Jigger, shaker, strainer, muddler • Assisted Service: Combination of both.

• Single Point Service: Counter service

(fast food, takeout).

• Specialized Service: Delivery, room

Chapter 3: Types of Service and Table Settings service, hospital trays.
Types of Menu Sequence of Service
• A la Carte: Each dish priced separately. 1. Welcome guest.
• Table d’Hôte: Set menu with fixed price. 2. Seat guest.
• Carte du Jour: Daily specials. 3. Present menu.
• Beverage Menu: Drinks. 4. Take order.
• Banquet Menu: Party events. 5. Serve food.
• Children’s Menu: Kid options. 6. Settle bill.
Table Setting Styles 7. Bid farewell.
• Ala Carte Cover: Minimal setting; updated
based on order.
REMEMBER:
• Table d’Hôte Cover: Complete pre-set
based on fixed menu. • Plates and glasses must be clean, no
fingerprints!
Table Set-up Styles
• Always check table setting symmetry and
• American: Kitchen plated. neatness!
• Russian: Platters shown and served. • Guests first, service always professional
and fast!
 Difference Between Fine Dining, Casual Dining, QSR, and Fast Casual

Type Description Price Range Service Ambiance

Very formal restaurant with

Full table service
high-quality food, elegant Very Formal, elegant,
Fine Dining by highly trained
setting, and excellent Expensive luxurious.
staff.
service.

Relaxed atmosphere offering Moderate Full table service, Casual, cozy, family-
Casual Dining
moderately priced meals. price but more relaxed. friendly.

Quick Service Focus on speed and Counter service Very casual, simple
Cheap
Restaurant (QSR) convenience. Meals are quick (order and pick setup (plastic chairs,
(₱100 or less)
(Fast Food) and cheap. up). tables).

Combines fast food Order at counter, Nicer than QSR: real

convenience with slightly Moderate food may be utensils, fresh food feel,
Fast Casual
better food quality and dining (₱300–₱500) brought to your sometimes alcohol
experience. table. served.

Quick Key Points

• Fine Dining = Fancy, formal, expensive.

• Casual Dining = Relaxed but still with waiters and menus.

• QSR = Fast food, cheap, grab-and-go.

• Fast Casual = Better than fast food, but not formal (healthy, fresh vibe).