FOOD AND BEVERAGES

SERVICES
Food and Beverage Service
- It is the climax of the relationship between a
customer and a caterer during a meal experience.
- The actual contact with the customer is made at this
stage of the food and beverage operation.
- The food and beverage department has three main
operation areas, they are:
 1. Food Production (Kitchen/Bakery)
 2. Bar (Beverage)
 3. Restaurant (Service)
What is F&B Services?

 Food and Beverage Services can be broadly

defined as the process of preparing,
presenting and serving of food and beverages
to the customers. ... The premises are kept
well-equipped and well-finished to attract
customers to avail F&B service. For example,
restaurants, pubs, etc.
Types of Food Service Industry:
1. Commercial Food Service Industry
- It is a group of different food service establishments
and is usually located in commercial or public areas
especially in places where people are concentrated.
2. Institutionalized Food Service Industry
- It is made up of institutions or different institutions
owning or operating food service establishment/s within
their institutional boundaries in schools and hospitals.
3. Industrial Food Service Industry
- It is found in industrial areas or industrial parks
where groups of different industrial manufacturing plants
are concentrated. It caters to workers of different
categories within its industrial boundaries.
Sectors of the food and beverage service industry
1. Hotels
- Provision of food and drink together with
accommodation
2. Restaurants
- Provision of food and drink generally at medium to high
price with medium to high levels of service
3. Catering
- Provision of food and drink generally at low to medium
price with limited levels of service
4. Fast food
- Provision of food and drink in highly specialized environment
characterized by high investment, high labor costs and vast customer
throughput.
5. Take-away
- Provision of food and drinks quickly
6. Functions (banqueting/conferences/convention/exhibitions)
- Provision of food and drink on large-scale, usually pre-booked
7. Motorway service stations
- Provision of food together with retail and petrol services for
motorway travelers.
8. Leisure attraction
- Provision of food and drink for people engaged in another
leisure pursuit
9. Welfare (hospital/schools/colleges/universities/prisons/forces)
- Provision of food and drink to people through social need,
primarily determined by an authority, social conscience
10. Industrial catering (in-house catering)
- Provision of food and drink to people at work
11. Transport
- Provision of food and drink to people on the move
FOOD AND BEVERAGE SERVICE METHODS
- The service of food and beverages may be carried
out in many ways depending on a number of factors:
a. The type of establishment
b. The type of customer to be served
c. The time available for the meal
d. The turnover of custom expected
e. The type of menu presented
f. The cost of meal served
g. The site of the establishment
There are 5 types of basic food and
beverage method:
a. Table service- this is assisted by a waiter where the
customer sits on his/her table and his/her food and
beverage orders are served;
a. English or Family Service
 Here, the host contributes actively in the service. The
waiter brings food on platters, shows to the host for
approval, and then places the platters on the tables.
The host either makes food portions and serves the
guests or allows the waiter to serve. To replenish the
guests’ plates, the waiter takes the platters around to
serve or to let the guests help themselves. This is a
common family service in specialty restaurants where
customers spend more time on premise.
American or Plate Service
 The food is served on guest's plate in the kitchen
itself in predetermined portion. The accompaniments
served with the food, the color, and the presentation
are determined in the kitchen. The food plates are
then brought to the guest. This service is commonly
used in a coffee shop where service is required to be
fast.
 French Service
 It is very personalized and private service. The food is taken in platters
and casseroles and kept on the table of guests near their plates. The
guests then help themselves. It is expensive and elaborate service
commonly used in fine dining restaurants.
This service has two variants:
 Cart French Service − The food is prepared and assembled at tableside.
The guests select food from the cart while sitting at their tables and are
later served from the right. It is offered for small groups of VIPs.
 Banquet French Service − The food is prepared in the kitchen. The
servers serve food on each individual’s plate from guest’s left side. For
replenishment, the servers keep the food platters in front of the guests.
Gueridon Service
 In this service, partially cooked food from the kitchen
is taken to the Gueridon Trolly for cooking it
completely. This partial cooking is done beside the
guest table for achieving a particular appearance and
aroma of food, and for exhibiting showmanship. It also
offers a complete view of food. The waiter needs to
perform the role of cook partially and needs to be
dexterous.
Russian service

 Russian service is a form of

table service. Russians have been known for
revolutions from time to time, and they also
caused a revolution in the dining room in terms of
how food was served. In Russian service, diners
are served their food already dished out for them
on plates.
Buffet Service

 Itthis type of service, the guests get plates from

the stack and goes to buffet counter where food is
kept in large casseroles and platters with burners.
The guests can serve themselves or can request
the server behind the buffet table to serve. In sit-
down buffet restaurants, the tables are arranged
with crockery and cutlery where guests can sit and
eat, and then replenish their plates.
A. Cafeteria Service
 This service exists in industrial canteens, hostels,
and cafeterias. The menu and the space is limited;
the cutlery is handed over to the guests. The tables
are not covered. Sometimes high chairs are
provided to eat food at narrow tables. It is a quick
service.
b. Assisted service- a combination of waiter service and self-
service where the food and beverage orders can be served by a
waiter and at some point there are food and beverage items which
are collected by the customer from a smorgasbord (open table with
food and beverage items).
c. Self-service- the serving of oneself (as in a restaurant or gas
station) with goods or services to be paid for at a cashier's desk or by
using a coin-operated mechanism or a credit or debit card.
d. Single-point service- In this type of service, the guest orders,
pays for his order and gets served all at a single point. There may be
or may not be any dining area or seats.
e. Specialized service- It is called special service because it
provides food and beverage at the places which are not meant for
food & beverage service.
e. Specialized service
USES Food & Beverage Service in hospitals, hotels,
lounges & aircrafts etc.
ADVANTAGES Provide ease & comfort to the guest,
presentation.
DISADVANTAGES Time consuming when personalised,
expensive.
Restaurant Service
 Restaurant
- It is a food outlet that serves food and beverages to dine-in customers as
differentiated from those being served in take-out counters or vending
machines.
- It is a commercial establishment committed to the sale of food and
beverage.
- It was derived from the Latin word, ‘resturare’ meaning ‘to restore’. It
started when a soup vendor offered the King of France where the king was
delighted to the soup he consumed. Through public commotion, the soup was
merchandized as “le restaurant divin” (the divine restorative).
- A restaurant concept begins with an overview of marketing mix and market
orientation.
The main factors to be considered are:
a. The site is top priority as it determines the degree of
contact or exposure to market
b. The size of the food and beverage operation
determines the desired impact on the market
c. The menu is a fundamental aspect of the early
decision-making process aimed to satisfying customer
expectations.
d. Pricing policies determine the average spend and
affect the sales volume
e. Service, in conjunction with the type of restaurant,
menus, customers and seating arrangement
f. Opening hours, days according to marketing
strategies and customer requirements
g. Décor and music, for pleasant environment which
contributes to customer satisfaction
h. Standards and quality, it is according to customer
requirements
i. Advertising and merchandising, to appeal to the
market segments
j. Meal functions
- The type of service and the service procedures
among restaurants vary depending on their classification,
the type of food and services, the volume of orders and
the composition of their prospective customers.
Dine-in restaurants come in various
types like:
1. Coffee shop - A concept borrowed from the United States,
distinguished by its quick service. Food is pre- plated in the kitchen.
The chefs prepare complete and balanced meal arranged in a plate.
Coffee shop menus are quite light and simple.
2. Fine dining restaurants - it is usually designed for the elite
market and they serve special dishes of superior quality, often with
elegance of wine service and sometimes table side preparation and
gueridon service.
3. Specialty restaurants - In such restaurants, the entire
atmosphere and décor is geared to a particular theme normally
related to regional cuisine. Specialty restaurants have gone further
in giving the public ethnic foods within a region. The global world is
allowing investors to bring cuisines to an ever adventurous and
knowledgeable guest profile building restaurants to around the
cuisine.
4. Grill room or Rotisserie - This is a restaurant that
specializes itself in grills of different meats, fish and poultry. The
distinguishing feature of this type of restaurant is a glass partition
that separates the kitchen from the dining area so that the guest
can see the grill preparation of her choice.
5. Discotheque - It is a restaurant which is principally
meant for dancing to recorded music. The music is driven by
a qualified and expert DJ who creates or responds to the
moods of the guests. Special lighting and a dance floor are
essential to the discotheque. A feature of the discotheque is
a bar which also offers light meals and finger snacks.
6. Fast Food Restaurant - Fast food restaurants have
practically taken over the modern dining experience. Fast
food restaurants give ready-to-serve foods at reasonable
rates. The guest pays cash and carries the foods instantly.
7. Cafeteria - meant for people with low meal budget. It
serves value meals that are usually displayed in fast food
counter.
8. Bars - Bars are where liquors are sold and consumed. In
some parts of Europe they called it INNS; while in U.K they
are called PUBS and TAVERNS. Bars have to be licensed to
serve liquor as they have to follow strict laws and rules like
closing time, serving underage persons, observing dry days,
etc.
 Dine-in restaurants come in various types like:
1. Coffee shop - A concept borrowed from the United States, distinguished by
its quick service. Food is pre- plated in the kitchen. The chefs prepare
complete and balanced meal arranged in a plate. Coffee shop menus are quite
light and simple.
2. Fine dining restaurants - it is usually designed for the elite market and
they serve special dishes of superior quality, often with elegance of wine
service and sometimes table side preparation and gueridon service.
3. Specialty restaurants - In such restaurants, the entire atmosphere and décor is
geared to a particular theme normally related to regional cuisine. Specialty restaurants
have gone further in giving the public ethnic foods within a region. The global world is
allowing investors to bring cuisines to an ever adventurous and knowledgeable guest
profile building restaurants to around the cuisine.
4. Grill room or Rotisserie - This is a restaurant that specializes itself in grills of
different meats, fish and poultry. The distinguishing feature of this type of restaurant is
a glass partition that separates the kitchen from the dining area so that the guest can
see the grill preparation of her choice.
5. Discotheque - It is a restaurant which is principally meant for dancing to
recorded music. The music is driven by a qualified and expert DJ who creates or
responds to the moods of the guests. Special lighting and a dance floor are essential
to the discotheque. A feature of the discotheque is a bar which also offers light
meals and finger snacks.
6. Fast Food Restaurant - Fast food restaurants have practically taken over the
modern dining experience. Fast food restaurants give ready-to-serve foods at
reasonable rates. The guest pays cash and carries the foods instantly.
7. Cafeteria - meant for people with low meal budget. It serves value
meals that are usually displayed in fast food counter.
8. Bars - Bars are where liquors are sold and consumed. In some parts
of Europe they called it INNS; while in U.K they are called PUBS and
TAVERNS. Bars have to be licensed to serve liquor as they have to follow
strict laws and rules like closing time, serving underage persons,
observing dry days, etc.
The Restaurant Layout
The restaurant layout must be designed to
insure convenience of service to both service
staffs and customers. The layout usually
consists of:
1. Dining Area
For large restaurants with seating capacity of more than 100, and the orders come in
big volume, it will be advisable to divide the dining area into stations with each
station installed with 7-15 tables and about 30-50 seats. Each table must be given
specific number for easy identification.
When a big dining area is split into smaller sub-areas or station, the span of control of
a station head is smaller making supervision and monitoring or service more
manageable and easier to control.
Each station (sub-area) is manned by a station head (or captain waiter), assisted by
assigned waiters or food attendants. A busboy is assigned to each station and he acts
as runner to the kitchen so that waiters can concentrate on order taking service,
without having to leave their assigned station. For a more efficient delivery of service,
waiters must be given specific table assignments.
2. Bar Counter

 Restaurant serving drinks are advised to set up a bar

counter where drink orders are placed and prepared.
The bar area shall be equipped with a counter where
various wines and drinks are displayed. The bar is
manned by a bartender (if there are mixed drinks
available) or a bar waiter who is in charge of drink
preparation and dispatching. If there is a large volume
of drink orders, a barboy may also be assigned to assist
the bartender.
3. Food Display Counter

 Restaurants serving buffet or fast foods or counter

items usually set up a specific place for food
display. This counter is manned by food
dispatchers who must be in complete uniform,
including hair net/cap, apron, gloves.
4. Dispatching Counter

 The food from the kitchen must be dispatched

through a window counter so that waiters need
not to go to the kitchen to pick up and assemble
orders. A food dispatcher is assigned to handle the
dispatching of orders.
5. Cashier’s Counter

 This is the area where the cashier is seated to

attend to bill settlement. It must be equipped
with a cash register or the Point of Sales System
(POS), bill forms and receipts and other
paraphernalia for cashiering.
6. Dishwashing Counter

 The dishwashing area is placed inside the kitchen.

However, there must be a window counter where
soiled dishes will be placed by waiters, without
having to enter the kitchen. Washed, cleaned
wares will also be picked from this counter,
7. Service Station or Side Stand

 This area is the place where preparations for

service are undertaken. The station is equipped
with sideboard or cabinet with drawers for
placing the par stock of supplies, cutleries,
condiments and service equipment to be used for
set up and service.
8. Food Preparation Area (Kitchen)

 The food preparation area must be located at the

back or adjacent to the dining area so that the
dispatching orders will be faster and more
efficient.
