SUPPLEMENTARY LEARNING

MATERIALS IN
BA 217- OPERATION MANAGEMENT
(TQM)
Unit 6
FOOD & BEVERAGE
PREPARATION & SERVICES

Prepared by:

VILMA E. LITAN, ED.D.

Subject Professor
BA 217 – OPERATION MANAGEMENT

Unit VI: FOOD & BEVERAGE PREPARATION & SERVICE

Lessons:
 Food Preparation
 Food Services
 Beverage Preparation

Learning Outcomes

At the end of this Unit, the students must have:
Discuss the factors which determines probability in operating a food and beverage
& services

‘
FOOD PREPARATION
FOOD SERVICE PROCESURES
 FOOD SERVICE

Food Service is the industry related to making, transporting or selling prepared

foods to restaurants, hospitals, schools and lodging establishments.

Designed to provide the skills needed to manage a restaurant

or food service outlet, this degree puts graduates on the track to
manage food service operations, such as those in hospitals,
corporate cafeterias, upscale fast food operations and chain
restaurants. This can also be taken as a dual degree with Culinary
Arts.

There are many types of food service styles in hotels to serve customers in the
catering industry.
This may range from full silver service in a fine dining restaurant, where the dishes are
served at the table by waiters with service spoon and fork, to a self-service cafeteria
where guests collect their own food from the counter.

DIFFERENT TYPES OF FOOD SERVICE STYLES

These are the different food service styles in hospitality industry:

1. SILVER SERVICE STYLE

In this method of serving style, dishes are presented and transferred to the guest’s
plate using a service spoon and fork from the left-hand side of the guest while
beverages are served from the right-hand side. It is regarded as a formal service. This
foodservice method is also called English service.
The server moves counter-clockwise while serving food. This kind of service is
implemented in upscale restaurants.
2. AMERICAN SERVICE STYLE
This is a simple and informal form of the service style. It is also termed as a plated
service. In this style of food service, dishes are neatly plated in the kitchen by the
kitchen staff and placed at the guest’s cover from the right-hand side.
The waiter should be able to carry at least three dished-out full plates to speed up the
service.

3. BUFFET SERVICE STYLE

It is a self-service where food is displayed on tables. The guests take plates stacked at
the beginning of the table and proceed along requesting the buffet’s attention to serve
them or help themselves. In stand-up buffets, guests are forced to stand and eat.

4. FRENCH SERVICE STYLE

This is also known as Family service. In french this service is found in family pensions
and banquets, Where the dish is presented to each guest from the left-hand side to help
himself/herself. For a small party of two to three guests.
Dishes ordered by them are placed on the table with service implements and plates for
the guests to help themselves.

5. RUSSIAN SERVICE STYLE

This is a very elaborate service and may also be termed as a Sideboard service. In this
style large joints, roast poultry, whole fish, and so on.
That has elaborate garnish are neatly arranged on a platter presented to the host, taken
back to the sideboard, carved, portioned, and served to the guests with service spoon
and fork.

6. GUERIDON SERVICE STYLE

This Gueridon service is also named Trolley service. In this style of service, dishes are
prepared, carved, dressed, or flambéed on a trolley in front of the guests and served
with a service spoon and fork. It is a very effective tool for merchandising.

7. TRAY SERVICE STYLE

In this food and beverage service style type, the dishes ordered by guests are neatly
portioned and arranged on a tray with necessary cutlery and taken to their
rooms/beds/seats by waiters.
Special trays are available to retain the temperature of the dishes. This style is practiced
in-room service, hospitals, flights, and institutional catering.

8. SELF SERVICE
This is the simplest form of service method where members of service staff do not
serve guests. Customers help themselves with the dishes they would like to consume.
Self-service is further classified into the following types:

 Cafeteria service.
 Counter service.
 Vending service.
CAFETERIA SERVICE
There are two types of cafeteria service in practice:
a) Traditional Cafeteria
This form of service is widely followed in institutional and industrial catering
establishments. It consists of a straight line of counters containing a variety of hot and
cold dishes displayed in order.
The customer starts from one end of the line, picks up a tray, and moves along the
length of the counter as he selects dishes he wants to have.
The cashier who is seated at the end of the counter makes the bill and collects
payment. This is not required if the meals are pre-paid. Normally, the service counter is
separated from the dining area.
b) Free Flow Cafeteria
In the modern free-flow cafeteria system, counters are segregated according to the
type of dishes offered – hot or cold, appetizers, soups, bread, sandwiches, entrées,
salads, pasta, and so on.
Customers can move at will to any service point to select dishes and exit through the
payment method. In this system, counters are not arranged in a straight line, but in
shapes such as hollow square, U, echelon or saw tooth, and so on, depending on the
number of dishes on offer and shape and size of area available.

BEVERAGE PREPARATION

WHAT IS BEVERAGES
There are several definitions of beverages
 Beverage is any potable liquid other than water
 Beverage is a drink artificially prepared and of an agreeable flavor
 A beverage, or drink, is a liquid which is specifically prepared for
human concumption.
 Such beverages include carbonated and non-carbonated soft
drinks, fruit drinks and lemonade.
 After water, tea and coffee are the most commonly consumed
beverages on the planet.
 Nutrients beverages with nutrients include fruit juice, vegetable
juice, whole milk, sports drinks, vitamin-enhanced waters and
alcoholic beverages.
 One hundred percent fruit juice contzins most of the nutrients of the
fruit itself, but also delivers more energy. Vegetable juice can be a
lower calorie alternative to fruit juice.
 Whole milk is a good source of calcium and vitamin D. Skim milk
has the half calories of whole milk.
 ALCOHOLIC BEVERAGES
 Alcoholic beverages is a drink containing ethanol, commonly known
as alcohol.
 Ethanol is a psychoactive drug, with a depressant effect.
 Alcohol has been widely consumed since prehistoric times by
people around the world, as a component of the standard diet, for
hygienic and medical reasons, for its relaxant and euphoric effects,
for recreational purposes, for artistic inspiration, as aphrodisiacs,
and for other reassons.
 Alcoholic beverages can be addictive and the state of addiction to
ethanol known as alcoholism.

TYPES OF ALCOHOLIC BEVERAGES
Alcoholic beverages can be classified into:
1. Fermented Alcoholic Beverages
2. Distilled Alcoholic beverages
3. Compound Bevergages
1. Fermented Alcoholic Beverages
In fermentation process, certain yeasts decompose sugars, in the feed stock in
the absence off exygen, to form alcohol and carbon dioxide; method for
production of ethanol, wine, and beer.

Low alcohol content drinks are produced by fermentation of sugar and startch
containing products, and high-alcohol ones are produced by distillation of these
low alcohol products.
 Wines
 Beer
WINE
 are an alcoholic beverages produced through the partial or total
fermentation of grapes.
 They can also be made from a variety of fruits, such as grapes,
berries, peaches, plums cherries, dandelions, or apricots.
 The most common wines are produced from grapes. The soil in which
the grapes are grown and the weather conditions in the growing
season determine the quality and taste of the grapes which in turn
affects the taste and quality of wines.
 When ripe, the grapes are crushed and fermented in large vats to
produce wine.
 Wine involves a loner fermentation process than beer and also a long
aging process running into months or years, resulting in an alcohol
content of 9%-16% ABV.
 Sparkling wine can be made by means of secondary fermentation
 Fortified wine is a wine to which a distelled beverage (usually brandy)
has been added.
 Some popular type of wine are Table wine, Sangria, Sparkling wine,
Champaigne, Fortified Wine, Port, Sherry, Vermouth, etc.
 REFERENCES

Hotel & Motel Management and Operations

William S. Gray and Salvatore C. Ligoure

https://www.slideshare.net/mimieazhar/food-and-beverage-service-procedures
http://www.atlantic.edu/academics/degrees-structure/associates/food-service-management
https://www.slideshare.net/ChinmaiDastikop/history-and-types-of-beverages
 UNIT 6 – FOOD & BEVERAGE PREPARATION & SERVICES

TEST I. MULTIPLE CHOICE: Choose the letter of the correct answer and write it on the formatted
answer sheet provided for your assessment.

1. The person who serves alcoholic beverages in a restaurant is called a:

a) commise de rang
b) trancheur
c) sommelier
d) debarrasseur
2. If a wine is spilt on the tablecloth a waiter should:
a. Clear the table of everything and sponge the stain with milk
b. Cover the soiled area with a clean table napkin by unrolling it over the spillage
c. Ask the customers to wait in the lounge while he fetches a clean cloth
d. Take the plates of food to the sideboard and change the cloth.
3. The best way to deal with a customer who complains about poor service is to:
a. Apologize
b. Offer him a drink
c. Inform the head waiter
a. Try to make excuses Bacardi, Pernod
b. Drambuie, Glayva, Grand Marnier
c. Benedictine, Crème de Menthe, Kahlua, Cointreau
4. Which of the following groups does not contain a liquor
a.campari, cherry brandy, grande champagne, Goldwasser
b. Grappa, Schnapps, Bacardi, Pernod
c. Drumbuie, Glayva, Grand Marnier,
d. Benedictine, Crème de Menthe, Kahlua, Cointreau
5. Which well-known cocktail is make of vodka and tomato juice:
a. Bloody Mary
b. Harvey Wallbanger
c. Manhattan
d. White Lady
6. The term a la carte means:
a. a set menu without any alternatives or beverages
b. a carte du jour menu inclusive of coffee and service charge
c. a series of dishes as chosen by a customer and cooked to order
d. a prix-fixe menu with several choices on each course
7. Which of the following groups of nuts is correct for dessert?
a. chestnuts, coconuts, peacans
b. pistachios, macadamia, pine kernels
c. almonds, walnuts, brazils
d. peanuts, filberts, cashew
8. Decide which group consists of natural mineral waters only:
A Tonic water, Cola, Soda water syphon, Bath Spa
b Perrier, Malvern water, Vichy, Spa
c Chartreuse, ginger ale, citronelle, bitter lemon
d Grenadine, cordial, cona, perry
9. Say what steps you would take if you accidentally spilt sauce on a customer’s jacket:
a. offer to have it cleaned if you cannot remove it with warm water
b. dab it with some detergent and hot water
c. go and tell the head waiter what happened
d. fetch a damp cloth and wipe the stain off quickly
10. Food and beverage is a general term used in
a. Serving
b. Catering
c. Hospitality
d. None of the above
11. Food and beverage service can be divided in categories
a. 2
b. 3
c. 4
d. 5
12. Which of the following combination of items would you find at a waiters’ station?
a. side plates, dessert bowls and water glasses
b. napkins, menus and dessert cutlery
c. sugar bowls, teaspoons and coffee plunger
d. tablecloths, under plates and bread knives
13. At which stage of food service should pre-dinner drink glasses be removed?
a. after the bread has been eaten
b. just before the main course is served
c. after wine has been ordered for the table
d. when the drink is finished
14. The term “catering” refers to:
a. setting up a banquet operation
b. serving a banquet operation
c. selling a banquet function
d. all of these
15. Which of the following is not a direct report to the director of food and beverage operations
in large hotels?
a. Human resources manager
b. Purchasing manager
c. Accounting manager
d. None of these are typically direct reports
16. The standard cocktail glass is often referred to as
a. flute.
b. martini.
c. hurricane.
d. old fashioned.
17. The machine that dispenses soft drinks is called a
a. pre-mix.
b. post-mix.
c. prep mixer.
d. distributor
18. Which item of equipment is used to keep food hot on a buffet?
a. chafing dish
b. sizzling plate
c. Gueridon trolley
d. wooden chopping boar
19. An indication that a guest’s plate is ready to be cleared is when
a. the guest stops eating.
b. the food has gone cold.
c. the guest has left the table.
d. the knife and fork are placed together on the plate.
20. The world’s most popular distilled beverages
a. Whisky
b. Vodka
c. Rum
d. Brandy
21. It is a spirit flavored with juniper berries
a. Liquors
b. compound beverages
c. Gin
d. Cocktail
22. To assist the guest with their chair.
a. Ushering the guest
b. Seating the guest
c. Welcoming the guest
d. Checking the reservation
23. A serving style where the dishes are presented and transferred to the guest plate using a
service spoon and fork from the left side of the guest while beverages are served from the
right hand side.
a. Silver service style
b. American service style
c. Guiredon service style
d. Self-service
24. A form of service that consist of a straight line of counters containing a variety of hot and
cold dishes displayed in order.
a. Free flow cafeteria
b. Traditional cafeteria
c. Cafeteria service
d. School cafeteria
25. An alcoholic beverages containing ethanol
a. fermented beverages
b. distilled alcoholic beverages
c. alcohol
d. alcoholism

TEST II. TRUE OR FALSE. Read the statement carefully and identify whether they are true or
false. On your answer sheet, write the word true if the statement is correct and false if it is
wrong.
26. Kitchen Display Systems → General area for restaurants in a market share.
27. Team Table Service → Servers are given sections of the restaurant to serve to
28. 3 Product Levels → Hors d'oeuvres, soup, seafood, entrée, grillades (grilled
meat), legumes, salads, desserts
29. A la carte menu → Repeat in cycle every few days (normally 7, 10, 14, or 28 days) and are
generally use in institutions
30. Sous Vide → A technique of preparing food during slack times then individually vacuum
packing items to be refrigerated for future use
31. Partnership → Any venture where two or more persons endeavor to make a profit. Taxes
are the same as with a sole proprietorship
32. Wine fermentation → The process of writing off against expenses the cost of an asset over
its useful life. Things such as furniture or buildings lower in value so money is set aside to
replace those items. Tangible items that have a life span are depreciable while land is not.
33. Difference between marketing and sales → Have complete liability but full management
 rights
34. Individual Table Service → the degree of caution and concern for the safety of
himself/herself and others an ordinarily prudent and rational person would use in the
circumstances
35. Tourist menu → Occasionally used to attract tourists' attention to a particular restaurant,
underlining the value and acceptability to a guest who may be traveling in a foreign country
where the food may be decidedly different.
36. Butcher → A technique of preparing food during slack times then individually vacuum
packing items to be refrigerated for future use
37. Food/Beverage Cost → Expenses normally unaffected by changes in sales volume. (Ex.
Real estate taxes, depreciation on equipment, insurance premiums)
38. Chef de Partie/Line Cook/Station Chef → Under the Sous Chef, in charge of a specific area
of production. Line cooks are often divided into a hierarchy of their own, starting with "first
cook", then "second cook", and so on as needed.
39.Off-sale beer and wine beverage license → Authorizes the sale of all types of alcoholic
beverages-namely beer, wine, and distilled spirits for consumption on the premises.
40. The Seven Commandments of Customer Service → Provide highly visible, real-time info to
manage and control kitchen efficiency. Displays food orders for preparation and monitors the
timing of orders for speed of service. Provides status about the status of each table and
guest check and table, average prep times, and reports on kitchen performance.
41. Off-sale general beverage license → Authorizes for the sale of all types of alcoholic
beverages for consumption off the premises in original, sealed containers.
42. Aromatic Wines → Pays fees to the franchisor (4-6% weekly), must maintain business and
quality standards, Improve the leasehold, lease or purchase equipment, hire employees and
operate, Pay 2.5-3.5% national advertising fee Sparkling wines → Champagne, sparkling
white wine, sparking rose wine. Sparkling comes from addition of CO2. 2nd fermentation in
the bottle with methode champenoise.
43. Family Restaurant → The precise assembly of ingredients and equipment required for
the preparation of a recipe
44.Du Jour menu → Hors d'oeuvres, soup, seafood, entrée, grillades (grilled meat), legumes,
salads, desserts
45.On-sale general beverage license → Authorizes the sale on the premises of all types of beer,
wine, and malt liquor
46.Fry Chef/Fritterer → Prepares roasted and braised meats and their appropriate sauce.
47.On-sale beer and wine beverage license → Authorizes the sale on the premises of all types
of beer, wine, and malt liquor
48.Pantry Chef/Garde Manager → Prepares fish dishes and often does all fish butchering as
well as appropriate sauces. This station may be combined with the saucier position.
49.Mise en place → Any time a guest has an opportunity to form an impression about the
hospitality organization
50.Degustation menu → Meaning "to taste with relish". Is a sample of the chef's best dishes.
Served in several courses showcasing the chef's flair for combining flavors and textures.

NOTE: Place your answer in a formatted answer key. Deadline for the submission of
your output will be on Monday, June 21, 2021. Send to your corresponding folder in Google
drive.