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Guide to Food & Beverage Service

Guide to Food & Beverage Service


Guide to Food & Beverage Service

ratings:
5/5 (7 ratings)
Length:
93 pages
42 minutes
Publisher:
Released:
Oct 18, 2017
ISBN:
9781370857937
Format:
Book

Description

The food service industry is a huge industry worldwide. Operations range from noodle shops, pizzerias and fast food to bistros and fine dining. They can be themed, ethnic or focused on specific markets or customers. Trends and consumer preferences influence the style of restaurants and other food service operations. Culture and social practices sets the standards for operation from places to places.

Guide to Food & Beverage Service is a simplified manual of operation for restaurant operators and servers that can be easily adapted to various types of operations and in diverse environments. Topics include an overview of the Food Service Industry, Essentials of Restaurant Operation, Setting Up for Service, Server Responsibilities, Beverage Service, Sanitation and Safety.

Publisher:
Released:
Oct 18, 2017
ISBN:
9781370857937
Format:
Book

About the author

Consultant & Hospitality Educator. Based in Toronto, Ontario, Canada. 17 years in the hotel industry in Canada. Since 2002, mainly involved in training facilitation and as lecturer in post secondary institutions in Toronto. International experience include visiting lecturer in Beijing for a private college, and consulting assignments in Eastern Europe, Latin America and Philippines. Certified Hospitality Educator with the Educational Institute of the American Hotel and Lodging Association, Bachelor's degree in Business Administration and Arts, Professional Studies in Hotel Management.



Inside the book

Top quotes

  • Dinner Plate is for the main course or main meal.Lunch or Dessert plate is smaller than dinner plate, used for lunch service or dessertSide Plate is the smallest plate primarily for bread rolls, butter or to hold ramekins.

  • A full service hotel may operate one or multiple outlets on site. Outlets and service may vary according to the size of the hotel, the level of service and target markets or the type of customers they attract.

  • Upscale and fine dining restaurants use formal and elegant table settingFormal dining requires more plates and cutlery according to the number of courses. Full course meals are served in sequence: appetizer, soup or salad, main course, dessert.

  • POS or Cash Register machine to process all forms of settlementCredit Card Terminals or Handheld wireless device to process credit and debit card paymentsts-Guest Checks numbered in sequence in multiple copies for restaurants using manual system.

  • In a full service hotel, the two main operating or revenue departments are the rooms and the food and beverage. Generally, the food and beverage department account for 40% of the hotel’s total revenue.

Book Preview

Guide to Food & Beverage Service - Alex Buenafe

Guide to Food & Beverage Service

Operation Manual for Restaurant Servers

By Alex Buenafe

Copyright 2017 by Alex Buenafe

Smashwords Edition

This e-book is for your personal use only and may not be resold or given away to other people.  If you wish to share this book with others, please purchase an additional copy for each recipient.  If you are reading this book but did not purchase it or this e-book was not purchased for your use only, please return to your favourite e-book retailer and purchase your own copy.  Thank you for respecting the work of the author.

Table of Contents

F0REWORD

1

THE FOOD SERVICE INDUSTRY

Commercial Operations

Hotel Food & Beverage

2

ESSENTIALS OF RESTAURANT OPERATION

Types of Restaurants

Restaurant Personnel

The Menu

Food Preparation and Production

Service Styles

3

SETTING UP FOR SERVICE

Server Stations

Tableware

Table Settings

Tips for Table Setting

4

SERVER RESPONSIBILITIES

Basic Server Competencies

Server Task List

Customer Service

5

BEVERAGE SERVICE

Alcoholic Beverage

The Bar

Serving Beverage

Serving Alcohol Responsibly

6

SANITATION AND SAFETY

Biological Contamination

Guidelines for Serving Food

Workplace Safety

KEY TERMS

RESOURCES

ABOUT THE AUTHOR

FOREWORD

Guide to Food & Beverage Service is a simplified manual of operation for restaurant operators and servers. The manual can be easily adapted to various types of food service operations and in diverse environments. The key terms section at the back of the guide contains the most common words and expressions used in restaurants.  For quick reference, words and expressions used in the manual are linked to the key terms section.

The author draws from experience working for 17 years in the hospitality industry in Canada as well as adviser with independent tourism and hospitality organizations in Eastern Europe, Latin America and the Philippines.

Alex Buenafe, C.H.E.

Consultant & Educator

Toronto, Ontario, Canada

jalexbuenafe@gmail.com

THE FOOD SERVICE INDUSTRY

The food service industry is a huge industry worldwide. Operations range from noodle shops, pizzerias, fast food to bistros and fine dining. They can be themed, ethnic or focused on specific markets or customers. Trends and consumer preferences influence the style of the food service operations. Culture and social practices sets the standards for operation from places to places.

From a global industry perspective, food and beverage establishments are either non-commercial or commercial.¹

Non-Commercial Food Service

Non-commercial operations are not for profit. Production and sale of food and beverage is not the main activity of the organization or institution. Food and beverage service is limited to a captive market or to patrons with a relationship with the company non-commercial food service operations are in institutions, i.e. schools, employee cafeterias, hospitals, private clubs and transportation, i.e. airlines, trains, ships.

Commercial Operations

For commercial operations, food and beverage is the primary business of the company. They operate the business to make a profit. Commercial operations may be either freestanding or hotel food and beverage.

Freestanding

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