FOOD AND BEVERAGES SERVICES

MODULE 1: INTRODUCTION TO FOOD AND BEVERAGE SERVICE

LESSON 1: Duties and Responsibilities of a Waiter
Introduction

In this session, you will learn the duties and responsibilities of a food and beverage service
attendant/waiter. You will also learn the skills and knowledge required to provide food and beverage
service to customers in different hospitality industry establishments.

What is Food and Beverage Service Attendant/Waiter

A FOOD AND BEVERAGE SERVICE ATTENDANT/WAITER is a competent person who

provides food and beverage services to guests in hotels, motels, restaurants, clubs, canteens,
resorts and luxury liners. The FBS attendant/waiter should have the knowledge, skills, and
attitudes required to provide food and beverage services to customers in different hospitality
industry establishments.

Duties and Responsibilities of the Food and Beverage Service Attendant/Waiter

Basic Function:

Takes and serves food and beverage orders according to prescribed standards of service.

Specific Duties:

1. Looks after the necessary

preparations before the start of operation:
a. wipes/prepares the necessary containers,
mis-en-place, napkins, tray, cutleries, other
supplies;
b. refills salt and pepper shakers and other
condiments.
c. checks and re-stocks service station and
sees to it that the par stack is maintained.
d. sets-up the table and installs required
facilities.
2. Studies the menu and
familiarizes himself with the outlet’s specialties as
well as out of-stock items and undertakes suggestive
selling; Knows the menu and specialties. Does
suggestive selling for out-of-stock items
3. Takes order and serve food
and beverages;
4. Places orders to the kitchen
and pick up orders (in the absence of a busboy).
5. Assists in welcoming and
seating guests.
6. Presents food bill to guest,
receives payments and remits the same to the
cashier.
7. Attends to guests’ inquiries,
requests and complaints.
8. Clear-stable of soiled dishes,
dirt and trash (in the absence of a busboy).
9. Performs other side duties
and assignments given by the superior.

LESSON 2: Providing Link between Kitchen and Service Areas

Objectives:
At the end of the lesson the learners are expected to:
1. Enumerate the duties and responsibilities of food service personnel.
2. Discuss precautionary measures and observance of hygiene and sanitation in food and
beverages handling.
1. FOOD AND BEVERAGE SERVICE MANAGER 
 The overall in charge of the operations of the establishment. He should be meticulous
about cleanliness, prompt service, good quality food, and cost – saving techniques.
Specifically he must do the following:
a. Planning the daily operation task
 Conducts regular or special staff meetings on matters of daily operations, etc. with
the assistance of the supervisor.
 Plans the menu for the day, make the necessary adjustments on volume based on
season, availability and price with the assistance of chief cook and purchaser.
 Oversees preparation and service of meals and cleanliness and safety of the
kitchen, dining area, and other areas with the assistance of the supervisor.
 Controls quality food stuff and their other proper preparation and storage with the
assistance of purchaser and storeroom

2. HEADWAITER or OUTLET SUPERVISOR 

Basic Function: 
Oversees food and beverage operations in his assigned outlet, and ensures that services are
carried out in accordance with prescribed standards and policies. 
 Responsible for taking order from the guest and also to up selling.
 Should be able to communicate effectively with the guest.

3. CAPTAIN WAITER 
Basic Function: 
Oversees the set-up and delivery of services in his/her assigned station.

4. RECEPTIONIST 
Basic Function: 
Welcomes and greets customers at the entrance and escorts them to their tables.

5. FOOD AND BEVERAGE SERVICE ATTENDANT/WAITER

Basic Function:
Takes and serves food and beverage orders according to prescribed standards of service. 

6. BUSBOY
Basic Function: 
Dining room helper and runner

7. BARTENDER
Basic Function: 
Prepares/mixes alcoholic and non-alcoholic beverages according to prescribed standards.

8. BARBOY
Basic Function: 
Acts as runner and helper in the bar

LESSON 3: CLEANING AND CLEARING THE FOOD SERVICE AREAS

 Cleaning and sanitizing are procedures in the food service operation that require time,
labor, energy, and chemicals. Proper and thorough cleaning and sanitizing in food service
results in the maximum protection of employees and customers.

Principles of Cleaning
1. It’s a two – step process that occurs when a cleaning agent like detergent is put in contact
with a soiled surface. Pressure is applied using a brush, scrub, or water sprays for a
period long enough to penetrate the soiled area, and then remove the soil by rinsing.