FOOD AND BEVERAGE

SERVICES
NATIONAL CERTIFICATE II
GOOD MORNING!
 HOUSE RULES

If you open
something
close it.
 HOUSE RULES

If you break
something replace
or fix it.
 HOUSE RULES

If you use it take

care of it.
HOUSE RULES

If you make a
mess, clean it
up.
 HOUSE RULES

If you move it,

put it back.
Major Types of Food and Beverage Service

1.Plated Service
2.Cart Service
3.Platter service
4.Buffet Service
PLATED SERVICE/ PLATTER SERVICE

This Photo by Unknown Author is licensed under CC BY-SA

 PLATED SERVICE

This Photo by Unknown Author is licensed under CC BY-SA

PLATED SERVICE/ PLATTER SERVICE
 Pondering Questions
• In your own opinion, what is standard operating
procedure?
• What do you think is the importance of having a
sequence in your daily life?
• Do you have a sequence followed everyday, if yes
what is it?
Partner Activity
 SEQUENCE OF FOOD SERVICE
In every industry, there is a specific order or sequence in
which things should be done. The restaurant industry is no
different. The sequence of service for restaurants can be
defined as the order in which service should be rendered to
restaurant patrons which best meets the needs of the
patron. Without further ado, let's take a look at the order in
which restaurant patrons should be served. Following are
the Sequence of Food Service
1. Make a First Impression

Observe guest’s reaction to both music and light and adjust as

required.
The restaurant team will do their utmost to ensure that
everything
feels, scents, tastes and is aesthetically pleasing at all times.
There is always hostess, restaurant manager or member of the
staff
at the entrance of the restaurant.
The reservation desk is well organized
2. Greet and Welcome Guest
Smile and always be warm
and inviting
Introduce yourself to the
table
Place a beverage napkin on
the table
Offer beverages to the table;
suggest specific alcoholic and
non-alcoholic beverages 
Repeat your name three
times within the first
interaction
3. Take Order
During
the ordering process, note
down the number of guests
and items ordered in a
sequential order correspondin
g to the seats on
your order pad.
Take order from the lady first
follow by an older gentleman
or a guest and the host last.
4.Place/ Stage the Order - Time Courses
Accordingly
We do not auction food off food
- position numbers are
mandatory and posted in the
kitchen for review.
• Appetizers - 8-12 Minutes 
• Salads - 8-12 Minutes 
• Entrees 18 - 22 Minutes 
• If these times are not being
met it is your responsibility to
notify a manager.
5. Return Beverage
Inform guests of daily
features.
Be descriptive. Use
words like tantalizing,
succulent, scrumptious 
 Ask if anyone has any
questions about the menu 
 Suggest an appetizer by
name as well as an entrée.
6.Mark the Table
Make sure there are
condiments and utensils for
certain food items (ketchup,
steak knife, forks). We must
always anticipate our guest's
needs. Our guests shouldn't
have to ask you for anything
during their visit.
7. Delivery of Food
• Again, we do not auction
off food
• Serve ladies first, then
gentlemen by lowest pivot
point number
• Ask, "Is there anything I
can bring you right now?"
8. Check Back
• FOOD QUALITY - 2 Bites
• Happy guests will tell three
people about a positive
dining experience, but
unhappy guests will tell 14
people.
• Servers should "check
back" after each phase of
the meal — beverage,
appetizer, main course, and
dessert.
9. Table Maintenance
• Check beverage levels;
offer another round of
drinks, 
• Remove unused plates,
glasses, B&B's, wrappers,
etc.
• Guest should have in front
of them only what they are
using.
10. Clear the Table after Entrees - 3
Minutes
• Remove everything the
guests are not using.
• Do not stack dishes on
the table.
• Do not stack dishes
against your body-
messy and looks sloppy.
11. Desserts/Coffees/Cordials
• Dessert menus must be
dropped. 
• Suggest specific
desserts, coffees, after
dinner drinks, etc.
• Desserts - 8-10 Minutes. 
• Coffee - 3-5 Minutes.
• Table Maintenance
continues until the
guest's departure.
12. Check Presentation - Stand
Presenter Up

Thank the guests and

ask them if they are loyalty
members or if they are
interested in becoming
member. Let them know
you will take the bill when
they are ready.
13. Prompt Check Reconciliation
• Guests do not like to
wait long for their bill to
be processed after a
delicious dinner. 
• Process payment and
rewards points promptly
within 2 minutes of
taking their payment.
14. Thank the guest again and invite
them back soon!
Always thank the guest
for coming in. Without
them we wouldn't be here.
Give them your name and
ask them for request you
when they return.
 Group Activity
Given a manila paper and marker make a diagram with
your group representing the Food service sequence. You
are given 5 minutes to accomplish the diagram. Then have
to post your outpus on the chalk board.
Timer
 Make an Impression

Welcome and Greet

Bid Goodbye to tGuest
Guests

Recinciliation of Ckeck Take Order

Presenting Check Place order

Food Service Sequence

Desset/Coffees/Cordials Return Beverage

Clear the Table Mark the Table

Table Maintenace Serve order

Check Back
Group Demonstration
 Performace Criteria
Group Number

Criteria Check if they have perform the criteria Remarks

Receptionist smile and greet guest

Assists the guest to the table

Sit the guest properly

Order take the guest

Serve food to the guests

Check back the guest

Serve dessert to the guest

Present check

Reconcile check

Bid goodbye to the guest

 Additional Activity
In case of remediation the student will answer the following
question in a 1/4 sheet of paper:
1.In welcoming guest what should be done first before you give
your greetings?
2.How many bites should the guest must have before you do
check back.
3.What I the process wherein we put condiments and add/remove
utensils when needed?
4.The process where we put all the things that the guest are not
using.
5.How many minutes a coffee or tea should be served?
 Answer Key

1.Smile
2.2 bites
3.Make-up the table
4.Clear out/ Buss out the table
5.3-5 minutes
 Remember.....

“ The customer doesn't care

how much you know, until
they know how much you
care”
THANKYOU!