SCHOOL OF INTERNATIONAL HOSPITALITY AND TOURISM INDUSTRY

CODE DESCRIPTION

TMCELC Food and Beverage

Services with Inflight
105 Catering
Prepared by:
Kresdale May G. Pacalso, CGSP, MBA A Self-regulated Learning Module
Sweet Eulynette C. Garcia, CGSP, MBA
 TABLE OF CONTENTS
FUNDAMENTALS IN FOOD SERVICE OPERATION
(HPC 101)

Table of Contents

Introduction of the Module 04

Unit 1. The Food and Beverage Service Industry 08

Unit 2. Food Service Operations 16

Unit 3. Service Mise en Place 25

Unit 4. Managements Role in Service 39

Unit 5. Inflight Catering Service 47

Unit 6. Initiating the Service & the Sequence of Service 61

Laboratory Activities 70

Assessment 98

References 100

Evaluation of the Course 101

A Self-regulated Learning 2
Module
TO THE LEARNER

Congratulations! Welcome to this Competency Based learning module for Food and Beverage Service
with Inflight Catering. This learning material contains activities for you to complete. It covers the
knowledge, skills and attitudes required to complete the competency for providing food and beverage
service.

You are required to go through a series of learning activities in order to complete each of the learning
outcome of this module. In each learning outcome, learning elements and reference materials are
provided for your further reading to assist you in the required activities. Online resources may also be
sent to your Google Class or Canvas accounts for this subject for better understanding. You are expected
to accomplish all the required activities and to answer the performance tasks after each lesson. If you
can demonstrate to your instructor that you are competent in a particular skill, you do not have to do
the same training again. A performance task can be found at the laboratory activities section. Please
know that activities will be given a specific time frame to finish.

Online meetings will be held through Google Meet or Canvas. Expect that you will be part of a Google
Class or Canvas and a Messenger Group allotted for this subject depending on your section. Other useful
applications may be required for you to download for some of the learning activities.

If you have questions, please do not hesitate to ask your instructor for assistance.

A Self-regulated Learning 3
Module
 Introduction of the Module

1. Course Code and Course Title

TMCELC 105 – FOOD AND BEVERAGE SERVICE WITH INFLIGHT CATERING

2. Course Description

Food and Beverage Services with Inflight Catering is a 2 unit Lecture and 1 Unit
Laboratory subject incorporated in the Curriculum of Bachelor of Science in Tourism
Management specializing in International Tourism. In this course, the student will learn the
necessary knowledge, develop the various skills and cultivate the proper attitudes needed for
the delivery of quality service of food and beverage operations in hotels and restaurants.
Topics include the following: Introduction to Food and Beverage Industry, Food Service
Operations, Managements Role in the Food Service Industry, Service Mise en Place, Inflight
Catering Services and the Sequence of Service.

3. Requirements of the Course

a. Read all course readings, answer activities, self-check and reflective questions;
b. Participate in synchronous or asynchronous online discussions.
c. Accomplish and submit graded quizzes, assignments, unit activities and laboratory
activities;
d. Accomplish Periodical Examinations (First Grading, Midterms, Finals); and
e. Submit the Final Requirement of the course
*All requirements shall be submitted on the Google Classroom or Canvas designated for
the class.

4. Learning Outcomes

After completing this Course, YOU are expected to:

a. discuss the background of the food service industry;
b. identify and expound on the food service operations; and
c. demonstrate the room service procedures and the sequence of service

A Self-regulated Learning 4
Module
A Self-regulated Learning 5
Module
 UNIT 1
THE FOOD AND BEVERAGE SERVICE IDUSTRY

Learning Outcomes:
Upon studying this unit you should be able to:
define food and beverage service industry;
explain the factors affecting the nature of the meal and the meal experience; and
identify the career opportunities in the food and beverage industry.

What do you think?

Hold on there, before we continue can you give five (5) reasons why you eat outside? Whenever you
dine at a restaurant what fascinates you the most? Why? Write down your thoughts below…

Thank you for sharing! Be ready to share it in class….

♠ Keep Learning & Get Ahead ♠

Food & Beverage Services NCII
Instructions:
1. Go to the TESDA Online learning site (e-tesda.gov.ph) and register.
2. Go to courses then click on the tourism category there you will find the Food and
Beverage Services NCII (FBS NCII).
3. You will see 3 parts of the course. Make sure you enroll in all parts.
- Introduction to Food & Beverage Services (First Grading)
- Providing Table Service (Midterms)
- Providing Room Service (Finals)
4. After you have accomplished each part of the course for FBS NCII you will receive
a certificate. Each certificate will be submitted each grading period.

Points: 100 / certificate

A Self-regulated Learning 6
Module
Food and Beverage Service

Food and Beverage Services can be broadly defined as the process of preparing, presenting and
serving of food and beverages to the customers. (TutorialsPoint, 2020)

Food and beverage services also known as restaurant and managed services is one of the
segments or scopes of a very large and one of the fastest growing industry, which is the hospitality
industry. Aside from the food and beverage services, it also includes travel, lodging, assembly and event
management and recreation.

Food and beverage service is the service of food made in the kitchen and drinks prepared in the
bar to the customers (guests) at the food and beverage establishments’ premises, such as restaurants,
bars, hotels, airline, cruise ships, trains, schools, hospitals etc. Customer satisfaction in a certain
establishment that provides foods and beverages would not be possible without a great experience, and
this is what service provides to the customers.

Food and beverage services can either be On Premise or Off Premise. It is said to be On Premise
when food and beverage is prepared and consumed in the same food establishment. Guests would visit
the establishment to avail the food service. The premises of the food sector are kept well-equipped and
well-finished to attract customers to avail F&B service. Off Premise on the other hand may include partial
or full preparation, cooking, and service at guests’ preferred location or venue. Food and beverage
service is provided away from the F&B services provider’s facility most commonly for social or MICE
events.

Food Service Industry

Those businesses, institutions, and companies responsible for any meal prepared outside the
home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many
others.

♣ CHECK THIS OUT ♣

History of Restaurants: https://www.youtube.com/watch?v=yvH48uyHmzg
What Is the Food Service Industry? https://www.delightedcooking.com/what-is-the-food-service-industry.htm

A Self-regulated Learning 7
Module
Types of Food Service Establishments and Operations
1. Bars – Offers or serves alcoholic beverages.
2. Bistro – Usually a smaller establishment. Offers traditional, robust and basic cooking. Service is
usually informal. (ex. Hillstation Bistro in Baguio)
3. Brasserie – Large, styled room with a long bar. Upscale yet relaxed restaurant that brews its
house beer. Normally serving one-plate menu items rather than formal meals. (ex. Brasserie on
3 in Pasay, Brasserie Sagana in Taguig)
4. Cafeteria / Canteen – Restaurants meant for volume patrons found in school, hospitals,
residential halls, etc. Usually offer self-service with common tables and chairs.
5. Casual Dining / Casual Restaurants – A full service restaurants where consumers can dress
comfortably, bring the kids and have table service. Moderately priced and offers a casual
ambiance.
6. Coffee Shop – Menu offerings are light and simple. Usually food is pre-plated and offers a quick
service. Offers a casual atmosphere.
7. Diners / Snack Bar – A typical American concept often open 24 hours. Usually offers quick fried
or grilled foods.
8. Family Restaurant – kid friendly, low cost, and very casual.
9. Fine Dining / First Class – More upscale, expectation of food quality and presentation, service,
ambiance and overall experience are first class.
10. Health Food and Vegetarian Restaurant – Specializes in vegetarianism and/or health foods. (ex.
Health 101 in Baguio)
11. International Restaurant – Offers a distinctive personality, cuisine, ambiance, beverage and
service. This establishments tend to reflect specific ethnic origins. (ex. Lemon and Olives in
Baguio – Greek)
12. Mobile Caterer – Food service operation that is done in a mobile truck. Food and beverage
offerings may vary. Usually common to operate in big events like concerts, festivals, etc.
13. Pop-ups – Food service operations that appear for a limited time, which can range from a day to
several months. This can be from established restaurants or new talent showing off their skills
without long term financial risks. Cuisines vary from street food to high end dining. Heavily reliant
on social media for success.
14. Pubs (Public Houses) – The main feature are the different kinds of beers served from taps. May
offer other variety of dishes from simple plated meals to full service entrees.
15. Quick Serve (Fast Food) – designed to serve a basic meal quickly and affordably. Meeting the
needs for “grab and go” service.
16. Specialty Restaurant – A restaurant that specializes on a national or ethnic cuisine. Service
offered can either be formal or informal.
17. Transport Caterer – This includes serving food and beverage to passengers before, during and
after their journey on trains, aircraft, ships, buses, etc.
18. Themed Restaurant – This restaurant follows a specific theme were the entire atmosphere and
décor is geared to a particular theme. Service offered can either be formal or informal.
19. Wine Bars – Offers a wide variety of wines and also a variety of foods.

A Self-regulated Learning 10
Module
Sectors in the Food Service Industry

Some sectors provide food and beverages for profit, whereas others work within the constraints
of a given budget, often called cost provision. In addition, some sectors provide services to the general
public whereas others provide them for restricted groups of people.

Table 1.1 Summary of Sectors in the Food Service Industry

Commercial Sector / Profit Sector
General Market
Hotels / Motels / Inns
Restaurants (All types)
Catering (On /Off premise)
Retail Stores
MICE
Recreational Food Service
(Amusement Park, Theme Parks,
Sport Arenas)
Motorway Service Stations
Pubs / Bars
Non-Commercial Sector / Non-Profit
Sector / Cost Provision
Restricted Market Restricted Market Restricted Market
(Defence Sector)
Transport Catering Institutional Catering Army
(In-flight, Railway, Shipping)
Private Clubs Schools Airforce
Business / Industry Hospitals Navy
Private Welfare Business /Industry Diplomatic Functions
(In-house)
Prison

The Meal Experience

The meal experience is key to customer satisfaction and profitability of food and beverage service
providers. The meal experience may be defined as series of events both tangible and intangible that a
customer experiences when eating or dining out. The main goal of Food and Beverage operations is to
achieve customer satisfaction and ultimately meet guest needs (Physiological, Economic, Social,
Psychological, and Convenience), wants and expectations at a particular time.

The needs that customers might be seeking for satisfaction includes:

a. Physiological – The need to taste different varieties of food. The need to state one’s appetite or
quench one’s thirst, or the need for special foods such as diabetic or vegetarian.
b. Economic – The need to get F&B Services at the invested cost. The need for good value, rapid,
fast service and convenient location.
c. Psychological – the need to elevate or enhance self-esteem, fulfilling life-style need, the need for
variety, and as a result of advertising and promotion.

A Self-regulated Learning 11
Module
 d. Social – The need to find friendly atmosphere and be out with friends or business colleagues,
attending a function in order to meet others.
e. Convenience – as a result of being unable to get home (shoppers, workers) or attending some
other event (cinema, theatre), the desire for someone else to do the work, and the physical
impossibility of catering at home (weddings and other special functions).

Meal Experience Factors

Food and beverage service provider’s gives importance to the varying needs of guests or
customers. And there are several factors that affect guests’ meal experience.
1. Food and beverages on offer – This includes the range of foods and beverages, choice,
availability, flexibility for special orders and the quality of the food and beverages
2. Level of service - The level of service sought will depend on the needs people have at a particular
time. For example, a romantic night out may call for a quiet table in a top-class restaurant,
whereas a group of young friends might be seeking more informal service. This factor also takes
into account the importance to the customer of other services such as booking and account
facilities, acceptance of credit cards and the reliability of the operation’s product
3. Level of cleanliness and hygiene - This factor relates to the premises, equipment and staff. Over
the last few years this factor has increased in importance in customers’ minds. The recent media
focus on food production and the risks involved in buying food have heightened awareness of
health and hygiene aspects
4. Perceived value for money and price - Customers have perceptions of the amount they are
prepared to spend and relate this to differing types of establishments and operations
5. Atmosphere of the establishment - This factor takes account of issues such as design, decor,
lighting, heating, furnishings, acoustics and noise levels, other customers, the smartness of the
staff and the attitude of the staff

♠ Activity 1.1 ♠
The Meal Experience

Question: Ask yourself - What makes dining out a great meal experience for me? Explain.

Answer:

Points: 20pts

A Self-regulated Learning 12
Module
Careers in Food and Beverage Industry

Job opportunity in food and beverage industry is not limited only to being food server or
attendant. Being a food attendant is only one of the various careers available in the field of food and
beverage services and operations. This is what is being illustrated in figure 1 which also shows different
positions under each sub-department in a food and beverage department of a large hotel.

Figure 1: Organizational Chart of a Food and Beverage Department in a Large Hotel

Duties and Responsibilities of Food and Beverage Service Staff

Food & Beverage Service Manager: Ensures that profit margins are achieved in each financial
period from each department of F&B service. He/she manages the finances related to the
whole process of purchasing food and drink. “Purchasing” includes sourcing, ordering and
transporting of F&B. He/she also plans menus for various service areas in liaison with kitchen.
Assistant Food & Beverage Service Manager: He/she is aware of and is tuned to all the work
the F&B Services Manager performs and carries out the same in the absence of his superior.
The assistant is responsible for maintaining profits from food and drink sales, having excellent
communication and customer service skills, maintaining a clean environment and making
effective decisions when needed.
Restaurant Manager: He/she looks after the overall functioning of a restaurant. Responsible
for supervising all the restaurant employees ensuring exceptional service for guests and sees
to it that the staff has proper resources to fulfil their duties. Other responsibilities may also

A Self-regulated Learning 13
Module
 include: Handling daily sales and coordinating with cashiers, Supervising, training, grooming,
and evaluating the subordinates, Preparing reports of staff and sales, etc.
Room Service Manager: Responsible for organizing and directing employees in their
company's room service department. Their responsibilities vary greatly, as they may work in
hotels, casinos, cruise ships, and many other areas of hospitality. He/she assist in organising,
management and administration and all operational aspects for the In Room dining
department. Maintain high quality products and service levels.
Banquet Manager: He/she is responsible for setting service standard for banquets, Forecasting
and allocating budgets for various types of events such as conferences, meetings, etc.,
Planning and pricing menu, Training, grooming, and developing of staff underneath and more.
Bar Manager: He/she is responsible for forecasting the daily flow of customers, allocates the
right number of staff according to customer influx, manage and monitor bar inventory from
store to bar, tracks all types of drink sales, and a few more.
Sommelier: He/she is responsible for the wine cellar and keeps it properly stocked as
scheduled, ensuring effective beverage service. At the same time he/she is responsible for the
service in a section of the main dining room. He/she is also responsible for the inventory of
glasses, utensils and bottles, ensuring all glasses and utensils are in pristine condition at all
times. He/she must be knowledgeable of drinks to be served, most especially the best wines to
go with particular food.
Head Waiter / Captain Waiter: The dining room supervisor with management responsibilities
and support the work of the operational staff. His/her job starts prior to guest arrival, he/she
assigns the team to their sections and inspect the dining area to ensure it is ready and
complete as per standards. He/she is usually also in charge of dining room scheduling.
Host/Hostess: He/she ensures that the customer is welcomed, greeted and seated. He/she
also takes in restaurant reservations and assigns or allocates table seating for guests.
Waiter: Carries out instructions form the head waiter. He/she performs the sequence of service
while coordinating with the busperson, kitchen staff, bar staff, etc. to ensure a smooth
operation and guest satisfaction. He/she also maintains a proper dining experience.

♣ CHECK THIS OUT ♣

Set-up my Hotel: https://setupmyhotel.com/

F&B Staff Attribute, Attitudes and Competencies

Being able to provide an excellent dining experience to guest each member of the F&B department
hierarchy has an important role to play and each one needs to look into the following:
1. Knowledge: Awareness of one’s responsibilities and roles, appropriate knowledge of food
items, food and beverage pairing, etiquettes, and service styles is a great way to build
confidence while serving the guests.

A Self-regulated Learning 14
Module
 2. Technical Skills: For each dish on the menu, it is also important that FnB service staff know
how to serve it correctly, the accompaniments that go with it, the correct cover, the right
temperature, the make-up of the dish and its’ the garnish including how to serve various types
of wine and drink. Sales ability is also important when merchandising to guests.
3. Appearance: It creates the first impression on the guests. The F&B staff members must
maintain personal hygiene, cleanliness, and professional appearance while being on duty.
Coming in for duty neat and clean is also a form of respect not just to the establishment but
also to the guest.
4. Attentiveness: This is paying sincere attention to details, memorizing the guests’ needs and
fulfilling them timely with as much perfection as one can put in. A sense of urgency is very
important as well to be able to efficiently delivery a proper guest service.
5. Body Language: The F&B Services staff needs to conduct themselves with very positive,
energetic, and friendly gestures.
6. Effective Communication: It is very vital when it comes to talking with co-workers and guests.
Clear and correct manner of communication using right language and tone can make the
service workflow smooth. It can bring truly enhanced experience to the guests.
7. Punctuality: This is not just being on duty on time. The F&B Services staff needs to know the
value of time while serving the guests. Sincere time-keeping and sense of urgency helps to
keep the service workflow smooth.
8. Honesty and Integrity: These two core values in any well-brought-up person are important for
serving the guests in hospitality sector. Trust and respect in the triangle of staff, customer and
management relationships lead to an important atmosphere that encourages efficiency and a
good team spirit among the food and beverage service operators.

♠ Activity 1.2 ♠
Table Napkin Folding

In the Food and Beverage Industry it is very important to be able to give clear
instructions and be able to express yourself clearly. Now to do this you will be doing a
demo on Napkin Folding. Please refer to Laboratory Activity No. 1.

Good luck!

Points: 30pts

Note: Go back to the discussions on unit 1 and get ready for a Unit Quiz in your Canvas / Google Class.

A Self-regulated Learning 15
Module
16