HPC003 – Fundaments in Food and Beverage Service Operations w/ Lab.

Name: _______________________________ Date: ________________________

Year & Section_______________________________ Score: ________________________

Activity No. 2
ORGANIZATIONAL CHART

Objectives:
1. Illustrate the Organizational Chart of the Food and Beverage Department of small
establishments and big establishments.
2. Identify the responsibility of the Food and Beverage Department and its manpower.
3. Appreciate the importance of the Organizational chart in an organization.

Readings

Food and beverage service among hotels, restaurants and food outlets are handles by
the Food and Beverage Service Department, under the command responsibility of the Food and
Beverage Manager. Outlets with voluminous and complex operations usually have a more
specialized division of labor. There are subunits that attend to specific functions. Each unit is
supervised by supervisors or section heads. Among subunits are: Bars, Food outlets, Rood
service, Banquet service.

Discussion Activity

A. Identify the responsibility of the Food and Beverage Department.

1. ________________________________________________________________________
2. ________________________________________________________________________
3. ________________________________________________________________________
4. ________________________________________________________________________
5. ________________________________________________________________________
6. ________________________________________________________________________
7. ________________________________________________________________________
8. ________________________________________________________________________
9. ________________________________________________________________________
10. ________________________________________________________________________

Bachelor of Science in Hotel and Restaurant Institutional Management

 HPC003 – Fundaments in Food and Beverage Service Operations w/ Lab.

B. Illustrate an organizational chart of food and beverage department/section in both small and
large establishment.
SMALL ESTABLISHMENT

LARGE ESTABLISHMENT

Bachelor of Science in Hotel and Restaurant Institutional Management

 HPC003 – Fundaments in Food and Beverage Service Operations w/ Lab.

C. Identify the specific duties and responsibilities of each personnel in Food and Beverage
Department.

Position Duties and Responsibilities

1. F&B Manager ● ___________________________________________________

___________________________________________________
___________________________________________________

2. Captain Waiter ● ___________________________________________________

___________________________________________________
___________________________________________________

3. Waiter ● ___________________________________________________
___________________________________________________
___________________________________________________
4. Receptionist ● ___________________________________________________
___________________________________________________
__________________________________________________
5. Busboy
● ___________________________________________________
___________________________________________________
___________________________________________________

6. Outlet Cashier ● ___________________________________________________

___________________________________________________
___________________________________________________

7. Bartender ● ___________________________________________________
___________________________________________________
___________________________________________________

8. Bar boy ● ___________________________________________________

___________________________________________________
___________________________________________________

● ___________________________________________________
9. Station Manager ___________________________________________________
___________________________________________________

Bachelor of Science in Hotel and Restaurant Institutional Management

 HPC003 – Fundaments in Food and Beverage Service Operations w/ Lab.

10. Bar Captain ● ___________________________________________________

___________________________________________________
___________________________________________________
11. Banquet Sales ● ___________________________________________________
___________________________________________________
___________________________________________________
12. Steward
● ___________________________________________________
___________________________________________________
___________________________________________________

● ___________________________________________________
13. Cashier
___________________________________________________
___________________________________________________

___________________________________________________

D. What is the significance of an Organizational Chart in an organization?

Bachelor of Science in Hotel and Restaurant Institutional Management

 HPC003 – Fundaments in Food and Beverage Service Operations w/ Lab.

Name: _______________________________ Date: ________________________

Year & Section_______________________________ Score: ________________________

Activity No. 3
SERVICE EQUIPMENT AND SUPPLIES

Objectives:
1. Illustrate different types of dinnerware and glassware.
2. Familiarize various restaurant service equipment and supplies and its functions.
3. Show awareness of the importance of service equipment and supplies in food service.

Readings

Quality service requires the use of appropriate serving equipment and utensils. Every
dining personnel must be familiar with the various equipment and supplies for dining service.
They should also be trained on the appropriate use of this equipment to prevent breakages and
damages.

Procedure:
A. Write the uses of the following:

Dinnerware Uses
1. Show plate
2. Dinner plate
3. Salad plate
4. Bread plate
5. Appetizer plate
6. Soup bowl
7. Saucer
8. Consommé cup
9. Cup and saucer
10. Tea pot and teacups
11. Egg cup holder
12. Fish plate
13. Demitasse cup and saucer
14. Soup bowl
15. Monkey dishe

Bachelor of Science in Hotel and Restaurant Institutional Management

 HPC003 – Fundaments in Food and Beverage Service Operations w/ Lab.

Flatware Uses
1. Dinner knife and fork
2. Salad knife and fork
3. Fish knife and fork
4. Cocktail fork
5. Escargot
6. Serving Spoon & Fork
7. Demitasse spoon
8. Butter spreader
9. Soup spoon
10. Dessert spoon and fork

Glassware Uses
1. Water goblet
2. White wine glass
3. Red wine glass
4. Flute glass
5. Margarita glass
6. Martini glass
7. High ball glass
8. Tulip glass
9. Zombie glass
10. Rock glass

B. Questions

Bachelor of Science in Hotel and Restaurant Institutional Management

 HPC003 – Fundaments in Food and Beverage Service Operations w/ Lab.

Define the following

1. Chinaware: __________________________________________________________________
________________________________________________________________________
________________________________________________________________________
2. Flatware: ___________________________________________________________________
________________________________________________________________________
________________________________________________________________________
3. Glassware: __________________________________________________________________
________________________________________________________________________
________________________________________________________________________

C. Oral Recitation
Pick the items illustrated above and explain its uses in five (5) minutes. After the five
minutes period, you will not be allowed to continue. Your score will be based on the number of
items you have explained correctly.

______________________________________ Date: _____________

Bachelor of Science in Hotel and Restaurant Institutional Management

 HPC003 – Fundaments in Food and Beverage Service Operations w/ Lab.

Course and Year: ____________________________ Score: ____________

Activity 2
TABLE NAPKIN FOLDING

Objectives:
1. Learn different kinds of table napkin folding.
2. Demonstrate at least ten (10) different kinds of napkin folding.
3. Appreciate the art of table napkin folding designs.

Readings
Napkin folding is a creative way of presenting a table linen making dining more festive
and interesting. Napkins are usually slightly starched and pressed to give the fold a crisp, clean
look. The linen must be able to absorb liquid. Colors may vary from pastel to some dark shades.
Neon shades are not advised as it may be distracting to the eye and not complement food
color.

Instruction
Demonstrate at least ten (10) different kinds of napkin folding in two (2) minutes. Your
score will be based on the number of napkins folds you have successfully made within the given
time frame. Make sure you state the name of the napkin fold you intend to do every start of
each kind.

Table Napkin design Time: _______________________

1. ____________________________ 6. ____________________________

2. ____________________________ 7. ____________________________

3. ____________________________ 8. ____________________________

4. ____________________________ 9. ____________________________

5. ____________________________ 10. ____________________________

Question: Why is it important for a hospitality student to learn different types of table napkin
folding?

Bachelor of Science in Hotel and Restaurant Institutional Management