FOOD AND

BEVERAGE
S
OBJECTIVES:
-To identify the definition of food and beverages services;
- Provide an overview of the hotel’s fine dining restaurant operations;
- Explain the flow of the guests’ fine dining experience;
- Differentiate suggestive selling an upselling;
- Define and elaborate the benefits of a Point of Sale System;
- Identify the different styles of Table service
- Enumerate the French Kitchen brigade and dining operation
personnel
FOOD AND BEVERAGES
SERVICES
- defined as the process of
preparing, presenting and
serving of food and beverages
to the customers.
 2 TYPES On Premise 
 Food is delivered where it is prepared. The
FOOD customer visits the premise to avail the food
service. The premises are kept well-
AND equipped and well-finished to attract
customers to avail F&B service.
BEVERAGES
Off Premise or Outdoor Catering 
SERVICES • This kind of service includes partial
cooking, preparation, and service at
customer’s premises. It is provided away
from the F&B Services provider’s base on
the occasion of major events which call for
a large number of customers.
 FOOD AND BEVERAGES DEPARTMENT
ORGANIZATIONAL STRUCTURE
GENERAL MANAGER

DIRECTOR OF
FOOD AND BEVERAGE

ASSISTANT OF
FOOD AND BEVERAGE
DIRECTOR

EXECUTIVE CHEF KITCHEN FOOD AND BEVERAGE OUTLET MANAGER BANQUET MANAGER
FOOD BEVERAGE OUTLET

SOUS CHEF BANQUET SUPERVISOR

ASSISTANT MANAGER/
SUPERVISOR
 FOOD AND BEVERAGES DEPARTMENT
ORGANIZATIONAL STRUCTURE
GENERAL MANAGER

- Delivers revenues and profits by developing, marketing, financing, and providing appealing
restaurant service; managing staff.
DIRECTOR OF
FOOD AND BEVERAGE

- Directand overseas all aspects of the organization’s food and beverage planning and service,
with duties to include menu planning and costs, preparation and presentation of food and drinks
and adherence to quality and safety standards. Plans, coordinates and overseas special events.
ASSISTANT OF
FOOD AND BEVERAGE DIRECTOR

- Assistwith the management and daily operations of all food and beverage protocols. They work in
restaurant and food service establishment reporting directly to the food and beverage manager, bar
manager and dining manager. They work all shifts during weekdays and weekends.
 FOOD AND BEVERAGES DEPARTMENT
EXECUTIVE CHEF KITCHEN ORGANIZATIONAL STRUCTURE
- Is responsible for the successful management of a restaurant's kitchen. Their duties include
designing menus, managing restaurant staff and organizing financial budgets.
SOUS CHEF

-Is responsible for planning and managing food preparation in restaurant kitchens. Known as the
assistant to the head chef or the head chef's second in command
FOOD AND BEVERAGE OUTLET MANAGER
FOOD BEVERAGE OUTLET

- Manage, track, and control budget and quality, including addressing customer concerns. Order
and receive deliveries and track food and equipment inventories.
ASSISTANT MANAGER/ SUPERVISOR

-Assists the outlets manager in day-to-day activities of an outlet. An assistant outlet manager helps in
projecting the business levels and accordingly schedules resources of both material and manpower.
 FOOD AND BEVERAGES DEPARTMENT
ORGANIZATIONAL STRUCTURE
BANQUET MANAGER
-Their duties include consulting with banquet sales directors and head chefs, determining the
number of wait staff, and planning the layout and setup of venues.

BANQUET SUPERVISOR

-To supervise all phases of all type of banquet functions, Coordinate activity on a daily basis.
Banquet supervisor should also oversee banquet event and ensure that all service standards,
departmental policies are followed by banquet staffs.
PREMIERE HOTEL
A La carte dining
- individually priced menu items that are ordered
separately. The Price of a la carte items differs in
various outlets and hotels.

Table d’hôte
- set menu meal
PREMIERE HOTEL
Banquets
- events of functions for groups of guests held in
hotel.

Room Service
- a service available in hotels where food and
beverage personnel receives guest orders thorugh
the phone and delivers food.
 PREMIERE HOTEL
Bar and lounges
- outlets in the hotel that may display a theme.
They usually serve alcoholic beverages
FINE DINING RESTAURANT
- Upscale restaurant in hotels are also
called fine dining or table cloth
restaurants

- offer specialized menu selections,

such as a la carte or table d’hôte. The
items on the menu my be available for
long periods of time usually three
months.
 DINING EXPERIENCE
Guest is welcomed by Guest is seated by the Order taker approaches
the host. host. and takes dink order

Restaurant server Restaurant server Restaurant server

deliver the food explains the menu and serves the drinks
takes food order

Restaurant server check Restaurant server Check is presented to

back on the guest delivers the dessert guest

Hotel Staff bids guest Check is settled in the

goodbye and wishes them Point-of- Sale (POS) and
to come back again returned to guest
Suggestive Selling
- encouraging guests to buy additional food and
beverages

Upselling
- recommending more expensive and possibly
higher quality items
 TABLE SERVICE
American Table Service
- serves the food directly from the kitchen. All food
the is served from the left using the left hand while
the beverages are served from the right with the right
hand.
French Table Service
- formal table service in exclusive clubs, hotel or
restaurant, there are 2 waiter person that serve the
guests. The chef de rang seat the guests take orders,
serve drinks.
 TABLE SERVICE
Russian Table Service
- individual portions of food are placed on the plates
in the kitchen,garnished and served.
- Russian method is used by most restaurants for
serving meals as well as banquets.

Buffet Service
- guests choose their meal from an array of food. The
guests either help themselves or are served by food
servers behind the long table ( managed buffet).
 General Rules for Table Service
1. Food items are place and removed from the guest’s left side while beverage items, from the guests
right side.
2. Use the left hand to place and remove dishes when working on the guest’s left side and the right
hand when working on the guest’s right side.
3. Dishes should be handled by placing the four fingers of the left hand at the bottom of the plate, and
its thumb on the upper side. The thumb should not touch the eating surface of the plate as this can
be source of food-borne illness.
4.When serving, never reach across or in front of a guest.
5. Present serving dishes from the left side, in position where the guest can serve himself/herself.
Place the serving spoon of fork on the right side of the dish, with the handles turned toward the guest
so that he/she may reach and handle them easily.
6. Do not serve food using soiled, chipped, or cracked glassware and chinaware and bent or
tarnished as this can compromise the health and safety of the guests.
POINT- OF- SALE EQUIPMENT
-units add up guest charges, print bills and interface with
PMS in recording food and beverage consumption in the
guest folio.
- Its software consists of a program that allows
restaurant servers to key in the guest’s orders after
the order taking process

-is the hardware and software that enables your

business to make those sales.
Benefits of the POS System
• The POS System serves as a data bank to gather food and beverage revenues
and costing on a daily, weekly, monthly, or yearly basis.
• The system can provide information on fast- and slow moving menu items.

• The system can track the sales performances of outlets.

• It can maintain per stock levels in the kitchen.
• Guest billings are accurately calculated.
• It promotes accounting control on cash handling
 FRENCH KITCHEN BRIGADE
1.Executive Chef
-Also called the chef de cuisine, overall
in charge of the kitchen.

- His/her responsibilities include menu design,

menu creation, work force management and
other strategic aspects of the business.
 FRENCH KITCHEN BRIGADE
2.Sous Chef Chef
-The direct assistant of executive chef is
the second in command.

-Manpower scheduling and assisting the

chef de Partie ( station chef) when the
need arises
 FRENCH KITCHEN BRIGADE
3. Chef de Partie

-Known as the station chef or line cook,

he/she is in charge of a particular area of
the food production.
Several Station Managers:
A. Sauté Chef (Saucier )– responsible for all sautéed items and their sauces

B. Fish Chef (Poissonnier) – responsible for all fish and seafoods

C. Roast Chef (Rotisseur) – responsible for all roasted and braised meats
with sauce; can be in charge of grilled and fried items
D. Vegetable Chef ( Entremetier) – prepares hot appetizers, soups,
vegetables, pastas and starches
Several Station Managers:
E. Cold-Foods Chef ( Garde Manger) – referred to as pantry chef;
responsible to preparing cold foods.

V
F. Butcher ( Boucher) - butcher meats, poultry, and sometimes fish

G. Pastry Chef ( Patissier) – prepare baked items, pastries and dessert

DINING OPERATIONS
1. Maitre d’Hotel
- He /she incharge of the dining
room, manages the dining
personnel, receive guest
reservations.
DINING OPERATIONS
2. Dining Room
Captains
- He /she incharge of the dining
room, manages the dining
personnel, receive guest
reservations.
DINING OPERATIONS
3. Commis de Rang
- He /she transports the order
to the kitchen.
DINING OPERATIONS
4. Aboyeur
- Known as the announcer, he/she
can be part of the dining operations
and serves liaison between the
service and kitchen staff
DINING OPERATIONS
5. Sommelier
- he/she can suggest to the guests
what kind of wine can competent their
food