Professional Documents
Culture Documents
FBS Week 1
FBS Week 1
6. This service system is the most common of all the systems in the food service.
7. The food is produced onsite, it is usually chilled or frozen then reheated and served
to customers on site and readily available to the customers. It is usually used by
hospitals and prisons.
A. Ready –Prepared Food Service System
B. Conventional Foodservice System
C. Assembly- Serve Foodservice System
D. Centralized (Commissary) Foodservice System
5
8. Which of the following sequence is correct for table skirting?
A. Decide on what design you are going to do that fits the occasion.
B. Fold the skirting cloth to the center to get the middle.
C. Measure equal distances for folds and pin down making sure that the skirting
is securely fastened on the tablecloth.
D. Skirt the table using and combination of pleats.
E. Lay the top cloth and fastened with thumbtacks at the edge of the table. F.
Pull the cloth adequately to straighten and smoothen the surface tacking it
firmly on the table.
B. A-I-G-F-E-B-H-C-D
C. I-A-E-F-G-B-H-C-D
D. I-A-F-E-G-H-B-D-C
9. What is the purpose of checking the contrast as well as the colour between table
appointment and centrepiece? To
A. It affects the mood of the meal and the diner’s enjoyment which can even affect their
digestion.
B. It saves space on the table and make the serving more efficient .
C. It serves as a guide for the server to identify the next course.
D. It makes the guest feel extra special and it promotes table etiquette.
6
11. What table napkin fold will be created based from the given procedure below.
1. Lay the napkin face-down in front of you.
2. Fold the napkin in half to from a triangle with the open ends point away from
you.
3. Fold the right-corner up so that the point rests directly on top of the middle-
corner. The edge of this new flap should lay on the centre line of the napkin.
4. Repeat step four on the other side, bringing the left-most corner up to
meet the middle-corner, creating a diamond shape.
7. Curl the left and right sides of the napkin up so they meet in the middle and
tuck one into the other.
A. Banana
B. Birds of Paradise
C. Crown
D. Bishops Hat
12. Which should be considered first in choosing the style of table skirt?
A. Where you intend to display it and how often you will be using the table skirt.
B. The color, theme or motif of the dining area.
C. The occasion, time and resources.
D. Number of guest and manpower available
13. What is the immediate conscious effect for the guests when entering the
restaurant?
A. Ambience
B. Views
C. Music
D. Décor
14. This refers to the design of the restaurant, including the placement of tables, the
kitchen, server stations, and restrooms.
A. Restaurant Layout
B. Restaurant Design
C. Restaurant Overview
D. Restaurant Floor plan
7
15. How can we create a more lively, positive and fun atmosphere for our guest.
A. Music
B. Atmosphere
C. View
D. Décor
What’s In
Misen place a French Term which mean “ put into place” pre service preparations
Online Reservation System Make use of internet through a website, where all necessary
information needed for reservation is keyed in by the guest.
What’s New
Answer the following question based on your experienced.
8
5. Describe how food and beverage operation
worked?
What is It
1.1 Food and Beverage Operations
Types of Restaurants
Cafeterias
Cafeterias are restaurant serving mostly cooked or ready to eat food arranged
behind a food-serving counter. A patron takes a tray and pushes it along a track in front
of the counter. Depending on the establishment, servings may be ordered from
attendants, selected as ready-made portions already on plates, or self-serve of food of
their own choice. Fast-Food Restaurants
9
Fast-food restaurants emphasize speed of service and low cost over all other
considerations.
1. Guest has to pay at the counter and collect food from the server at the counterFood
counter service.
2. Guest collects food from containers / trays, and pays at the counter as per menu
selected or per weight of the food selected.
3. Coupon service: guest pays for desired menu and counter issues a coupon.
Guest consequently gets food in exchange of coupon.
4. Guest orders at the counter; once food is ready, it is served at the table.
5. Drive-through: guest drives through assigned lane, orders food and collects them.
There is no space allocated for eating. Casual Dining Restaurants
Family style restaurant are restaurants with a fixed menu and fixed price, usually
with diners seated at a communal table such as on bench seats. Often these restaurants
provide children play area.
Specialty Restaurants
They range from quick service to upscale. Menus usually include ethnic dishes
and/or authentic ethnic foods. They specialize in a particular multicultural cuisine not
specifically accommodated by any other listed categories. Example: Asian Cuisine,
Chinese cuisine, Indian Cuisine, American Cuisine etc.
Restaurant Manager
This person has overall responsibility for the restaurant and other food and
beverage service areas. The restaurant manager sets the standards for service and is
responsible for any staff training that may have to be carried out, on or off the job. He or
10
she may make out duty rosters, holiday schedules, and hours on and off duty, so that all
the service areas and outlets run efficiently and smoothly.
Captain
This person has overall charge of the service staff/ team. He is responsible for
ensuring that all the duties necessary for the pre-preparation for service are efficiently
carried out and that nothing is forgotten. The captain helps with the compilation of duty
rosters and holiday schedules, and may relieve the restaurant manager, on their days
off.
Waiter
The waiter must be able to carry out the same work as the station headwaiter and
relieve him on days off. The waiter will normally have less experience than the station
headwaiter. Both the waiter and the station headwaiter must work together as a team, to
provide efficient and speedy service.
Trainee/Apprentice
The trainee is the 'learner', having just joined the food service staff, and possibly
wishing to take up food service as a career. During service, this person will keep the
sideboard well filled with equipment, and may help to fetch and carry items, as required.
The trainee carries out certain cleaning tasks during the prepreparation period. He may
be given the responsibility of looking after and serving some appetizers or smaller
courses, from the appropriate trolleys.
Wine Waiter/Sommelier
The sommelier is responsible for the service of all alcoholic drinks, during the
service of meals. He must also be a sales person. This employee must have a good
knowledge of all beverages available, the best wines to accompany certain foods and the
liquor licensing laws applicable to the particular establishment and area.
Host/Hostess
Barman
This person must have a good knowledge about the ingredients and methods needed to
make alcoholic and non alcoholic drinks.
Foodservice System
1. Conventional Foodservice System
This service system is the most common of all the systems in the food service. In
this kind of system, ingredients are assembled and food/ dish is produced onsite. This
system is usually used in cafeterias, restaurants, small hotels and school canteens.
11
CONVENTIONAL FOODSERVICE SYSTEM
FOOD PRODUCTION
SERVE TO CUSTOMERS
In ready prepared foodservice system, the food is produced onsite ,it is usually
chilled or frozen then reheated and served to customers on site and readily available to
the customers. Ready prepared foodservice system is usually used by hospitals and
prisons .
12
READY PREPARED
FOOD SERVICE SYSTEM
FOOD PRODUCTION
STORE HOLD
FROZEN CHILLED
HEAT
SERVE TO CUSTOMERS
4. Assembly- Serve Foodservice System
In this system, food is purchased then stored either chilled or frozen for later use.
Then it will be portioned and reheated and served to customers. It is usually used by in
flight caterers.
They may also answer guest questions, give accurate directions to the
restaurant, and provide clear information about parking . Forms will be used for
13
reservation customer details. Systems and processes have to work so the information
collected can be stored and made available on the dates it is required.
Product information such as room types, menu items, rate sheet prices, car
types, live entertainment, bus destinations, will all be in the form of brochures, charts,
and handouts for the staff. Accounting processes to collect the method of payment would
be a cash register, petty cash box, manual credit card machine or cashier to process the
money.
On the other hand, the Online Reservation System makes use of the internet
through a website, where all the necessary information needed for reservation is keyed
in by the guest. Other information about the restaurant, such as directions to the place ,
parking, active promotions and discounts are also available online, instead of depending
on the host or hostess for details.
A computer system may have a "history" of any guest who has used the
establishment previously. It can store information such as preferred room type, record of
request, date of last stay, even the amount spent previously. The Elements of
Reservation
People make reservations for convenience and security. Many people like to plan
out their holiday or business trip to feel secure in the knowledge that they have a room
waiting for them, they have a prepared table for comfortable dining, they have a flight
booked to take them back to their home or next destination, and know they have seen all
the attractions of the city during their stay. The role of reservations staff is to ensure that
they process all reservations in an efficient and professional manner.
14
H. Entertainment - such as the theatre or music concerts.
I. Tourist attractions-Events such as the different ethnic festivals of the
Philippines
J. Other venues – some Airlines will book accommodation for guests. If one hotel is
fully booked they might make a reservation at another hotel. Travel agent’s book
theatre or concert tickets.
Before taking a reservation, make sure you know the answers to the questions
which are likely to be asked. Following are tips and some possible questions in taking
reservations:
15
Tips in Taking Table Reservations
16
Telephone Ethics
What’s More
True or False. Write TRUE if the statement is correct, and FALSE if it is incorrect. Write your
answers in your notebook
__________1. Conventional Food service System is the most common of all system in
foodservice system.
__________2.The food is produced onsite ,it is usually chilled or frozen then reheated and
served to customers on site and readily available to the customers.
__________3. Food is purchased then stored either chilled or frozen for later use.
__________4. A Family style is a restaurant that serves moderately-priced food in a casual
atmosphere.
__________5. Hotels often specialize in certain types of food or present a certain unifying,
and often entertaining theme.
What I can Do
17
Role Play
Instructions: Form a group with 5 members. Present a role play that highlights the
duties and responsibility of service personnel .Each group will be given 5 minutes
to prepare.
Descriptions Score
Performed 100% of the given tasks 5
Performed 75% of the given tasks 4
Performed 50% of the given tasks 3
Performed 25% of the given tasks 2
Did not perform the given tasks 1
What’s In
Sample Situation
Generalization
As you can see, you have a vital role to play. Without you, no guest satisfaction will be
possible and the restaurant will struggle to survive and make a profit. The service you
offer will help the restaurant where you work to make an income and keep open. This
means that your job security and income are directly matched to the level of service you
provide to keep your guests happy.
Most reservations are taken over the telephone. Therefore, the telephone
operator should be friendly and accommodating. Customers may easily be discouraged
and may never call again if when they are not treated well.