Food & Beverage Service (DTH2025) Chapter One: Owned By:-Aylin Kamaruddin JPH/PMM

FOOD & BEVERAGE SERVICE
(DTH2025)
CHAPTER ONE
Owned by:-
Aylin Kamaruddin
JPH/PMM
History of Restaurants in
Europe
◦ People ate together in large groups 12,000

years ago.
◦ Food was sold in public market places 7,000
years ago.
◦ Greek and Roman banquets occurred 2,500
years ago.
◦ By the 1500’s, quantity food was produced
primarily in religious institutions, and wealthy
persons employed chefs.
◦ Before the 1600’s, persons living along trade
routes were the first hospitality
entrepreneurs as they opened their houses to
travelers.
◦ Separate eating places began in Europe in the
mid-1700’s.
12/30/2015 ak.aylin/DTH2023/PMM
History of Restaurants in
United States
◦ Taverns and inns became popular in

cities during the1800’s
◦ Most luxurious dining was offered by

large hotels.
◦ By the late 1800’s, public eating

places were almost every where and
offered a wide variety of food items.
◦ One of the first restaurant chains

was that of Fred Harvey (Kansas)
in the mid-1870’s.
History of Restaurants in United
States
(continued)
◦ By 1920, numerous eating places were

located near major highways.
◦ In the 1940’s, frozen foods became

popular.
◦ McDonald’s restaurant chain began in the

1950’s.
◦ In the 1970’s, wines increased in

popularity.
◦ The “modern” restaurant era began in the

early 1980’s as Americans began to eat
out more frequently.
Components of the Travel/Tourism Industry
Travel/Tourism
Industry
Hospitality Transportation Destination

Services Alternatives
Accommodations
(Lodging) Foodservices
Activities* Retail
Shops**
Other Hospitality
Operations
Close Look at the Hospitality Industry
Types of Restaurants
Restaurants
Upscale Casual Family

(High-Chec Service Service Quick-Servic
k Average) (Mid-Scal e
e)
Dining Room Organization: Upscale Restaurant
Maitre d’ Hotel
Captain1 Sommelier2 Chef du Trancheur3
Chef du Rang4 Chef du Rang4 Chef du Rang4 Chef du Rang4
Commis Commis Commis Commis

du Rang du Rang du Rang du Rang
1The Captain is section (area) supervisor of approximately four guest tables.

2The Sommelier is the wine steward.
3The Chef du Trancheur serves desserts (often from a dessert cart) and other after
-dinner items.
4The Chef du Rang is the lead table server; Commis du Rang is his/her assistant.
Job Specification
Restaurant Manager
Overall responsible for the org. & admin, set standard
for service, responsible for any staff training, prepare
duty rosters.
Asst. Restaurant Manager
Assist RM in carrying out task and responsibility,
make out duty rosters.
Headwaiter/Maitre D’hotel/Supervisor
Overall charge, responsible for seeing all duties, aid
the reception, relieve the restaurant mgr on their day
off.
Station Headwaiter/Section Supervisor/Captain
Overall responsible for a team/staff serving a set of
tables, have knowledge of food & wine, able to
instruct other staff, carry out all the service.
Station Waiter/Chef De Rang
Carry out the same work as the station head waiter,
less experience chef de rang and station head waiter
must work as a team.
Job Specification
Asst. Station Waiter/Demi Chef De Rang
Relieve station head waiter on their day off.
Waiter/Waitress
Acts by instruction from the chef de rang, mainly fetches
and carries, help to clear tables after each course, carried
out some of the cleaning & preparatory tasks during the
pre-preparation period.
Apprentice/Commis Debarrasseur
Known as a learner, keep the sideboard well filled with e
quipment, help to fetch and carry items, carry out certain o
f the cleaning tasks.
Carver/Trancheur
Responsible of the carving trolley & carving of joints at the
table, will plate up each portion with an appropriate a
ccompaniment.
Job Specification
Wine Butler/Wine Waiter/Sommelier
Responsible of the service of all alcoholic drinks during th
e service meals, sales person, have knowledge of all drin
ks to be served.
Cocktail Bar Staff

Well versed in skills of shaking & stirring cocktails & shoul
d have knowledge of all alcoholic & non-alcoholic drinks,
responsible in making cocktails.
Busboy/Busgirl
Assist the servers during busy/peak periods, responsible
to do the clearing after service, positions may be assume
d by the same person.
Organization of Large Mid-Scale Restaurant
General Manager Bookkeeper
Chef Dining Room Beverage

(Head Cook) Manager Manager
Cooks Receptionist Bartenders
Stewards Servers
Lounge Serve
rs
Buspersons
Organization Chart for a Single-Unit
Quick-Service Restaurant
Owner/Unit Franchisor's Field

Franchisor's Field
Owner/Unit Manager Representative
Manager Representative
Unit Assistant
Unit Assistant
Manager
Manager
Shift Leader
Shift Leader Shift Leader
Shift Leader Shift Leader
Shift Leader
Drive-Through Production Counter Service
Drive-Through Production Counter Service
Line Employees
Line Employees Line Employees Line Employees
Range of Guest Expectations About Foodservices
A B C D
Food Is Service Complements Service Is Service Is

the the Food Anticipatory the “Product”
“Product” and
“Invisible”
Food Is Food and Service Are Service Is a

the Priorities Priority
Priority
Guest’s Expectation
Physiological
Economical
Social
Psychological
Convenience
Characteristics of Effective Food and Beverage
Servers
Effective food and beverage servers:
 Arrive at work on time in appropriate uniform (unless th

ey change into their uniform at work)
 Practice proper personal hygiene
 Understand their basic duties and responsibilities and w
ork together as an integral part of the restaurant's team
 Can perform all required work tasks to the necessary lev
el of quality and quantity outputs
 Have extensive product knowledge about all menu items
available
 Have a genuine desire to please the guests and are court
eous and friendly
 Consider their work to be more than “just a job”
 Create effective working relationships with the restauran
t manager and all employees
Servers Who Practice the Philosophy
of Guest Service
 Think and act as if they are the “host” of the g

uests being served.
 Remember/use the names of guest “regulars”
whom they serve.
 Make efforts to assure that each guest has a
memorable dining experience.
 Anticipate and respond to the needs of their gu
ests.
 Are proud of their appearance and personal
grooming practices.
 Help other members of their restaurant team w
henever possible.
Example of Table Setting in Upscale Restaurant
Dessert wine
Bread & Butter Red wine
Dessert White wine
Water
Entrée Entrée Sorbet Soup

Fish Salad Base Plate
Salad Fish
GUEST SERVICE SKILLS
Reliable  Prompt recognition

Cooperative  Smile
 Eye Contact
Personable  Body Posture
Healthy  Call guest by their
Clean & Neat name
 Communication
Knowledgeabl Skill
e  Voice Level
Persuasive  Concern
Attentive

Food & Beverage Service (DTH2025) Chapter One: Owned By:-Aylin Kamaruddin JPH/PMM

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food & Beverage Service (DTH2025) Chapter One: Owned By:-Aylin Kamaruddin JPH/PMM

Uploaded by

Copyright:

Available Formats

FOOD & BEVERAGE SERVICE

◦ People ate together in large groups 12,000

◦ Taverns and inns became popular in

◦ Most luxurious dining was offered by

◦ By the late 1800’s, public eating

◦ One of the first restaurant chains

◦ By 1920, numerous eating places were

◦ In the 1940’s, frozen foods became

◦ McDonald’s restaurant chain began in the

◦ In the 1970’s, wines increased in

◦ The “modern” restaurant era began in the

Hospitality Transportation Destination

Upscale Casual Family

Captain1 Sommelier2 Chef du Trancheur3

Chef du Rang4 Chef du Rang4 Chef du Rang4 Chef du Rang4

Commis Commis Commis Commis

1The Captain is section (area) supervisor of approximately four guest tables.

Cocktail Bar Staff

General Manager Bookkeeper

Chef Dining Room Beverage

Cooks Receptionist Bartenders

Owner/Unit Franchisor's Field

Food Is Service Complements Service Is Service Is

Food Is Food and Service Are Service Is a

 Arrive at work on time in appropriate uniform (unless th

 Think and act as if they are the “host” of the g

Bread & Butter Red wine

Dessert White wine

Entrée Entrée Sorbet Soup

Reliable  Prompt recognition

You might also like