MANAGING FOOD

AND BEVERAGE
SERVICES
TMCELC105

Prepared by: AILENE C. CARILLO, MBA

Instructor
Discussed by: SWEET EULYNETTE GARCIA, CGSP, MBA
Instructor

“This learning material is purposely for discussion purposes.”

Learning Outcomes
Upon studying this unit you should be able to:

• Assess types of F&B facilities and determine

requirements for service
• explain the functions of the different areas in a
restaurant; and
• Differentiate FnB Production and Service
Method.
What do you think?

Are you familiar with the different

areas in a restaurant? Can you name
at least 3 areas and what do you
think are there function?
THE RESTAURANT FRAMEWORK
RESTAURANT
A food outlet that serves food and beverages.
A term used to cover wide variety of
operations. Price, type of service, décor, styles
cuisines varies enormously. Service ranges
from full table service to assisted service.
Restaurant Lay-out

A restaurant layout must

be designed to insure
convenience of service to
both service staff and
customers.
Restaurant Lay-out
Dining Area
• Large dining areas are usually
split into smaller stations
where it is manned by a
station head (captain waiter)
assisted by assigned waiters
or service staff.
Restaurant Lay-out
Bar Counter
•A bar area is usually
equipped with a counter
where various wines
and drinks are
displayed.
Restaurant Lay-out
Dispatching Counter
This is where food orders
are picked up. Usually
through a window counter
so that the service staff
does not need to go to the
kitchen to pick up and
assemble orders.
Restaurant Lay-out
Cashiers Counter
•This is where bills are
settled usually equipped
with a point of sale
system and is manned
by a cashier.
Restaurant Lay-out

Dishwashing Counter
•Located inside the
kitchen and usually a
window counter is
available for placing
soiled dishes.
Restaurant Lay-out
Service Station/Side Stand
•This area is the place
where preparations
for service are
undertaken.
Classification of Restaurants

Quick Service
• Restaurants also known as fast-food that offer limited
menus that are prepared quickly. These restaurants
would usually have a drive-through windows and
take-out counters.
Classification of Restaurants
Quick Service Restaurants
Classification of Restaurants

Mid-scale
• Restaurants that offer a full meal at a medium price
that customer perceive as “good value.” The services
offered can be full service, buffet or limited service
with customers ordering at the counter and or having
their food brought to them or self-service.
Classification of Restaurants
Mid-scale Restaurants
Classification of Restaurants

Upscale
•Restaurants that offers high quality cuisine at a
high end price. Services rendered are full service
and have a high quality of ambiance.
Classification of Restaurants
Upscale Restaurants
Food Production Methods
•For a foodservice operation, the production
system must be organized to produce the
right quantity of food at the correct standard,
for the required number of people, on time,
using the resources of staff, equipment and
materials effectively and efficiently. (Cousins,
Lilicrap, & Weekes, 2014)
Food Production Methods
•Food production is an operating system and can be
managed through the application of a systems
approach. A range of food production methods fit
neatly into this approach because the key elements
focus on the process and the way the food is
prepared, processed (cooked), stored and served.
Using this approach, food production systems may
be identified using the input/process/output model
of systems.
NINE STANDARD PRODUCTION METHODS

Conventional:
•Production method
that uses mainly
fresh foods and
traditional cooking
methods.
NINE STANDARD PRODUCTION METHODS

Convenience: :
•Production
method that uses
mainly
convenience
foods
NINE STANDARD PRODUCTION METHODS

Call order :
Method where food is
cooked to order either
from customer or from
waiter. Production area is
often open to customer
area.
NINE STANDARD PRODUCTION METHODS

Continuous flow
Production method that
involve production line
approach where different
parts of the production
process may be separated
(e.g. fast food)
NINE STANDARD PRODUCTION METHODS

Centralized
Production not directly linked to
service. Foods are ‘held’ and
distributed to separate service
areas.

Let us watch this:

https://www.youtube.com/watch
?v=4wkvaEM4bIg
NINE STANDARD PRODUCTION METHODS

Cook-chill
•Food production storage
and regeneration method
utilizing principle of low
temperature control to
preserve quality of
processed foods.
NINE STANDARD PRODUCTION METHODS

Cook-freeze
Production, storage and
regeneration method
utilizing principle of freezing
to control and preserve
quality of processed foods.
Requires special processes
to assist freezing
NINE STANDARD PRODUCTION METHODS
Sous-vide:
Also known as low temperature
long time (LTLT) cooking. Method
of production, storage and
regeneration utilizing principle of
sealed vacuum to control and
preserve the quality of processed
foods
Let us all watch this:
https://www.youtube.com/watch
?v=REk30BRVtgE
NINE STANDARD PRODUCTION METHODS

Assembly kitchen
•A system based on
accepting and
incorporating the latest
technological
development in
manufacturing and
conservation of food
products
Food and Beverage Service Operation
(Cousins & Weekes, Food and Beverage Service 10th Ed, 2020)

In food and beverage service guests are central to

the process and is also an active participant
within it. Understanding guests’ involvement in
the process, and identifying the experience they
are likely to have and should expect, have become
critical to the business success of food service
operations.
The service of food and beverages may be
carried out in many ways depending on the
following factors:
• Type of establishment
• Time available for the meal
• Type of menu presented
• Site of the establishment
• Type of customer to be served
• Turnover of custom expected
• Cost of the meal served.
 The upper half depicts food preparation related
functions.

The lower half depicts food and beverage service to

customers.
 TYPES OF SERVICE :
https://www.youtube.com/watch?v=hEYwlc_Doj8
English Service (Host Service)
•Food is
brought by
the server to
the host for
approval.
TYPES OF SERVICE
French Service
• A very personalized service.
Food is brought from the
kitchen in dishes and salvers,
which are finished or cooked
in full view of the guest then
placed directly on the table.

https://www.youtube.com/wa
tch?v=Q6mI7QgURCY
TYPES OF SERVICE
Russian Service
•Food is brought from the
kitchen in dishes and
salvers, which are
presented to the guest
then served and
portioned by the server
on the left side of the
guest.
TYPES OF SERVICE
Silver Service
•Food is portioned on a
silver platter and
presented to the host for
approval then served to
the guest. All used
tableware are made of
sterling silver.
TYPES OF SERVICE
American Service (Plated Service)
•Food is
predetermined by
the kitchen itself
then brought to
the guest.
TYPES OF SERVICE
Cafeteria Service
•Menu is fixed and
displayed on large
boards and usually
displayed behind the
counter and the guest
may indicate their
choice to the counter
attendant.
TYPES OF SERVICE
Counter Service (Snack Bar Service)
•Tall stool are
placed along the
counter so that
guests may eat at
the counter itself.
TYPES OF SERVICE
Room Service
•Usually food is
served on trays
or trolleys then
brought to the
guest room.
TYPES OF SERVICE
Buffet Service (Self Service)
•Food are
displayed on
tables where
the guest helps
himself with the
food.
TYPES OF SERVICE
Breakfast Service
•Usually served
either plated or
buffet
TYPES OF SERVICE
Breakfast Service
a) English Breakfast – a heavy
meal traditionally around six
to seven courses and would
usually consist of Egg, Baked
beam, Black pudding,
Sauteed mushroom, Grilled
tomato, Sausage, Coffee or
Tea, Juice, fresh fruit, bread,
and Toast, etc.
TYPES OF SERVICE
Breakfast Service
B. Continental
Breakfast - a light
meal usually consist
of bread with butter
or jam and served
with coffee or tea
TYPES OF SERVICE
Breakfast Service
C. American Breakfast
– a heavy meal usually
consist of Egg, Pancake,
Bread and Toast,
Waffle, Juice, Milk,
coffee, Tea, Fruit,
Potato, Bacon, Sausage,
etc