Introduction to Food and Beverage Services

LESSON 1: The Food and Beverage Service Department

Introduction

The tourism industry is one of the biggest industries worldwide contributing trillions of US dollars to the global economy
annually. From being just concerned about travel and recreation, the tourism industry has grown into a complex
network involving many other sectors. One of these is hospitality.

The goal of the hospitality industry is simple. It is to ensure that the basic lodging and food and beverage needs of a
guest are well provided. The relationship of the hospitality industry to tourism lies on the chances that a person away
from home might also need a hotel to stay at or a food establishment to eat in. Either a person stays in the hotel or goes
to a local food establishment, he/she is treated as a guest.

In the hospitality industry, guests and their satisfaction are a top priority. A big part of that satisfaction comes from a
well-delivered food experience emphasizing the importance of an effective food and beverage service. And as the
tourism industry expands its scope, so does the food and beverage service sector.

TOPIC 1: Types of Food and Beverage Service Establishments

Food and beverage service operations can be classified as either commercial or non-commercial. Commercial food and
beverage establishments include most F&B services which aim to generate profit. Meanwhile, non-commercial food and
beverage services are mainly subsidized and aim to provide welfare more than to earn revenue.

However, different food and beverage services have their unique characteristics which can always be reflected by their
menus, services, and themes. Presented below are the most common types of food and beverage service
establishments.
LESSON 2: The Food and Beverage Service Staff

Introduction

Food and beverage service involves various job roles. However, the goal of all F&B service staff should be simple: to
achieve guests’ satisfaction by meeting their needs and/or exceed their expectations.

This lesson will present the ways on how you can become a professional food and beverage service staff.

LESSON 2: The Food and Beverage Service Staff

TOPIC 1: Professional Work Habits and Skills of an F&B Service Staff

As a food and beverage service personnel, you are expected to behave and perform in a professional manner. Doing so
will enable you to meet the expectations of the guests and your coworkers.

The following are some of the important things you have to remember and perform as a professional food and beverage
staff.

LESSON 2: The Food and Beverage Service Staff

TOPIC 2: Food Safety and Hygiene Practices

Being a food and beverage service staff involves dealing with food. For that reason, you must know that your actions,
health and personal habits affect the safety and the quality of the service. Therefore, you must responsibly perform and
observe the safety practices in food handling.
This lesson will discuss topics that an F&B service staff need to know in terms of complying with the hygiene
requirements set by the industry. The following are some practices to ensure that personal hygiene for food safety is
attained.

TOPIC 2: Food Safety and Hygiene Practices

Dos

 Bathe before reporting to duty.

 Wash your hands before having contact with any food item.
 Keep facial hair neat and controlled. 
 Kitchen staff should wear hairnets or hats.
 Fingernails should be cut short, kept clean and free of nail polish. 
 Use clean clothes for each shift and change when necessary.
 Inform your supervisor immediately if you are suffering from any communicable disease.
 Use face towels to wipe sweat.
 Cover cuts and sores on hands and fingers with waterproof dressing and bandages. Make sure to
inform your supervisor about this.
 Use disposable gloves if appropriate.
TOPIC 2: Food Safety and Hygiene Practices

Don’ts

 Do not touch cooked or ready-to-eat food with your bare hands.

 Do not wear your uniform in other public places before coming to work or after work.
 Do not smoke in any food area.
 Do not spit in any food area.
 Do not touch your face and hair after washing your hands.
 If you have any communicable disease, do not report to duty until having secured a certificate from
a doctor stating you have been cleared to work with food.
 Do not use the same container when refilling the food.

TOPIC 2: Food Safety and Hygiene Practices

Uniform and Accessories

Each food and beverage service establishment have different policies when it comes to wearing a
uniform. However, aside from wearing the uniform the management provides, food and beverage staff
should observe the following measures as well.

 Do not wear loose-fitting clothes.

 Press clothes at all times.
 Make sure that buttons, name tags, pins, and clips are securely fastened.
 For women, longs hairs should be tied back.
 For men, beards and mustache should be shaved neatly.
 Use a clean uniform for each shift and change if necessary.
 If wearing skirts, wear clean hose when required.
 Wear socks. It is advised to wear plain dark one or plain socks of a color that compliments the
color of the pants.
 Keep the shoes polished and laced.
 Do not wear open-toed shoes.
 Avoid wearing big jewelry.
 Fingernail decorations such as artificial nails should be avoided.

Unit 2: Preparing the Environment for Food and Beverage Service

At the end of this unit, you should be able to:

 Observe the necessary steps/checks in preparing for the upcoming service session
 Identify the different types of menu
 Perform the following procedures in preparing the food and beverage service environment:
o Setting tables;
o Dressing tables; and
o Napkin folding techniques.
 Perform the proper procedure for taking table reservation

LESSON 1: Checking the Requirements of the Upcoming Service Session

TOPIC 1: Understanding the Upcoming Service Session

To be able to provide an efficient food service that will satisfy the guests, here are the activities that are
commonly undertaken to help an F&B service staff anticipate and understand the upcoming service
session. 

1. Check the table reservation.

2. Consider the anticipated trade.
3. Arrival and treatment of VIPs
4. Check for special service protocols or plans for the upcoming service.
5. Limitations for service
TOPIC 2: Checking the Menu for the Upcoming Service Session

TOPIC 2: Checking the Menu for the Upcoming Service Session

Basic Types of Menu

TOPIC 2: Checking the Menu for the Upcoming Service Session

Other Types of Menu

TOPIC 3: Cleaning and Checking the Restaurant Area

Part of a well-delivered food service is providing a hygienic and secure environment for the guests. This
involves having a clean and orderly service area where guests can eat conveniently and without any
worries. 

Major cleaning activities are done when the restaurant is closed leaving the responsibility of monitoring
the cleanliness during operation hours to the food and beverage staff. The following are the restaurant
areas that must be kept clean: