UNIT 1: OVERVIEW OF FOOD

AND BEVERAGE SERVICE.

 State F&B service definition
01

Recognize types of food service from

02 picture or characteristics

OBJECTIVES
Recognize styles of food service from
03
picture or characteristics

Draw restaurant map

04

Practice the teamwork skills

05
 Food and Beverage
1.1 service definition

Types of F&B services

CONTENTS 1.2 operations

1.3 Styles of F&B services

1.4 Restaurant map

.
1.1 Food and Beverage service definition

The process of preparing,

presenting and serving of
food and beverages to the
customers
 1.2 Types of F&B services operations

• On premise
• Off Premise or Outdoor Catering
1.2 Types of F&B services operations
1.2 Types of F&B services operations
 Types of Restaurants

• Quick-service
• Fine-dining
• Casual
• Theme restaurants
• Buffets
• Cafeterias
 1. Quick service restaurant (fast food
restaurant).

• Fast, efficient, take-out-ready foods at affordable

prices.
• Chains
• Consistent food
• Quick-service restaurants can benefit from
franchising.
• Price: least expensive.

• Service style: fast.

• Atmosphere: specific and individual "look and

feel" to their restaurants.

• Challenges: turnover doanh thu.

• Advantages: fast service; consistency.

MCDonal Điện Biên Phủ - Nguyễn Bỉnh Khiêm
 2. Fine dining establishment
• Price: Expensive
 2. Fine dining establishment

• Service style:
 Top-notch

 First-class

 Well-trained and experienced servers

 Sommeliers attend to guests

 Excellent knowledge of food and wines

 2. Fine dining establishment

• Atmosphere:
The lights need to soften the mood
The music not overpower guest conversations
The décor should add an elegant and unique
1. Cham Charm (khu vực Hồ Bán Nguyệt – Phú Mỹ Hưn),
499.000đ - 699.000đ
El Gaucho (5D Nguyễn Siêu, P. Bến Nghé, Quận 1, TP. HCM)
500.000đ - 1.100.000đ

•
The Deck (100.000đ - 385.000đ)
5. Chill Sky (200.000đ - 550.000đ), 6 & 27th Floor Rooftop, AB
Tower, 76A Lê Lai, Quận 1, TP. HCM

•
 Casual dining

• Price: 100k-250k,depending on the geographical area.

• Service style. Guests are seated by a host or hostess.

Servers help explain menu items and take orders.

• Atmosphere. The casual restaurant atmosphere is often

family-friendly, with colorful decorations or themed
posters adorning the walls
 Nhà hàng THANH NIÊN
11 Nguyễn Văn Chiêm, Q.1, TP. Hồ Chí Minh.
Điện thoại: (08) 3822 5909
Bien Hoa Restaurant list
• Nha Vien Quan
• Nha Hang Kaiserin
• Duy4i Coffee
• Sushiya Japanese Restaurant
• Chen
• Legend Beer
• Chez PLISSON
• Gecko Pizza & Steak
• Tofu coffee
• GoGi House Bien Hoa
• Lan Kwai Fong Bien Hoa
• Cafe Việc Làm
 Fast-Casual Restaurants

• Service style.

Walk up to a service counter

Choose items from a menu board

Then pay when they receive the food.

• Atmosphere.

The menu items and restaurant culture will

likely affect what the restaurant looks like inside
Corner Bakery Cafe
1.3 STYLES OF FOODSERVICE
Room service Mobile Pantries

Single point service Robotic Service

Cafeteria Service Buffet Service

Self Service Snack Bar Service

Cart Service Russian Service

American Service Silver Service

French Service English Service

Table Service
 Types of Services
1. Silver or English service
2. Family Services
3. Plated or American service
4. French service or Butler service
5. Russian service
6. Gueridon service
7. Bar counter
8. Booth counter
 Types of Services
(Group A: Table Service)
A. French/Gueridon Service

• Partially cooked food on a cart

• Food is completed in front of the
guests
• Served by a waiter or waitress
• Professional waiters
• The chefs demonstrate culinary skill
 Types of Services
(Group A: Table Service)
B. Russian Service

All food is fully cooked and artfully arranged and

garnished on large platters in the kitchen. The server
transfers the food from platter to the guests plate.
 Types of Services
(Group A: Table Service)
C. English/Family Service
Plates are preset and the server moves clockwise around the
table when clearing used plates. The host carves the meat and
passes it to the nearest diner who in turn passes it along the
table.
 Food and Beverage Service Method
(Group A: Table Service)
1. Waiter
D. Plate/American Service
All cooking and plating of food is completed in the kitchen.
A waiter pick up the plated food, carries it to the dining
room, and sets-in plate in front of the guest.
 Food and Beverage Service Method
(Group A: Table Service)
1. Waiter
E. Butler Service
Same as those for russian service, except that the guests serve
themselves with provided utensils from the platter held by the
waiter.
 Food and Beverage Service Method
(Group A: Table Service)

2. Bar Counter
Service to customers seated at bar counter (often U
shaped) on stools.
 Food and Beverage Service Method
(Group B: Assited Service)
3. Assisted
A. Carvery
Some parts of the meal are served to seated customers;
other parts are collected by the customers from a buffet.
Also used for breakfast service and for banqueting
 Food and Beverage Service Method
(Group B: Assited Service)
3. Assisted
B.Buffets
Customers select food and drink from displays or passed
trays: consumption is either at tables, standing or in large
areas.
 Food and Beverage Service Method
(Group C: Self Service)
4. Cafeteria
A. Counter
Customers queue in line formation past a service counter
and choose their menu requirements in stages before
loading them onto a tray
 Food and Beverage Service Method
(Group C: Self Service)
4. Cafeteria
B. Free-flow
Selection as in counter but in food service area where
customers move at will to random service points;
customers usually exit area via a till point
 Food and Beverage Service Method
(Group D: Single Point Service)
5. Take Away
A. Take Away
Customer orders and served from single point, at a
counter, hatch or snack stand; customer consumes off the
premises; some takeaway establishment provide dining
areas
 Food and Beverage Service Method
(Group D: Single Point Service)
5. Take Away
B. Drive-thru
Form of take away where customer drives vehicle past
order, payment and collection points.
 Food and Beverage Service Method
(Group D: Single Point Service)
5. Take Away
C. Fastfoods
Term originally used to describe service at a counter or
hatches where customers receive a complete meal or dish in
exchange for cash or ticket; commonly used nowadays to
describe type of establishment offering limited range menu,
fast service with dining area, and takeaway facility.
 Food and Beverage Service Method
(Group D: Single Point Service)
6. Vending
Provision of food service and beverage service by means
or automatic retailing
 Food and Beverage Service Method
(Group D: Single Point Service)
7. Kiosks
Outstation used to provide service for peak demand or in
specific location; may be opened for customers to order
and be served, or used for dispensing to staff only
 Food and Beverage Service Method
(Group D: Single Point Service)
8. Food Court
Series of autonomous counters where customers may
either order and eat or buy from a number of counters and
eat in separate rating area, or takeaway
Food and Beverage Service Method
(Group D: Single Point Service)
9. Bar
Term used to describe order, service and payment point
and consumption area in licensed premises
Food and Beverage Service Method
(Group E: Specialized or in situ)
10. Tray
Method of service of whole or part of meal on tray to
customer in situ, e.g. at hospitals beds; at aircraft seats; at
train seats
 Food and Beverage Service Method
(Group E: Specialized or in situ)
11. Trolley
Service of foods and beverages from a trolley, away from
dining areas, e.g. for office workers at their desks; for
customers at aircraft seats; at train seats
 Food and Beverage Service Method
(Group E: Specialized or in situ)
12. Home Delivery
Food delivered to customers home or place of work, e.g.
meals on wheels, pizza home delivery, or sandwiches to
offices
 Food and Beverage Service Method
(Group E: Specialized or in situ)
13. Lounge
Service of variety of foods and beverages in lounge area,
e.g. hotel lounge
 Food and Beverage Service Method
(Group E: Specialized or in situ)
14. Room Service
Service of variety of foods and beverages in guest
bedrooms or in meeting rooms
 Food and Beverage Service Method
(Group E: Specialized or in situ)
15. Drive In
Customers park their motor vehicle and are served at their
vehicles
 Silver service

Description • Presentation and service of food by staff from

oval flat or dish from left. Phục vụ bên trái

Uses • High class establishments, cruise liners, first

class travel catering, and formal banquet.

• Dishes look good; skill of service- waiters

Advantage

• Required skilled staff; costs are increased

service is slow; and lots of dishes are utilised
Dis-advantage sử dụng phục vụ.
 French Or Butler service
• Presentation and service of food by staff
Description

Uses • High class establishment, royal functions and

balls.

• Personalized and good presentation

Advantage
• Skilled staff; increased costs; suitable for small
Dis-advantage gathering; possibility of unequal portioning
 Russian service
Description • Table is laid with food for guests to help
themselves.

Uses
• At functions and private parties, limited use.

Advantage • Staff requirements and skill are decreased. It

is a time-savings; customers to help
themselves. Sauces are offered

Dis-advantage• Service is impersonal, spillage may occur

 Family service
Description • Main courses are plated with vegetables
placed in multi-portioned dishes for customers
to help themselves. Sauces are offered

Uses • Some functions, privet parties, clubs and

institutions.

Advantage • Staff requirements and skill are decreased. It

is a time-savings; customers to help
themselves. Sauces are offered.

Dis-advantage• Service is impersonal, spillage may occur.

 Plated or American service
Description • Service of pre-plated food from the kitchen

Uses • Less functions, privet parties, clubs and

institutions.

Advantage • Economy of equipment; speed and simplicity;

saves labor; increase turnover; labor may be
unskilled, hence it reduces cost.

Dis-advantage• Kitchen time and labor are increased;

appearance may be affected due to
overcrowding of plates.
 Guerideon service
Description • Food is served from side table or trolley; may ,
include cooking, flambé, carving; preparation
of salad/dressing, filleting.

Uses • Specialty restaurant, high class establishment,

and night clubs.

• Help in merchandising bán hàng; food is

Advantage spectacular and classy.

Dis-advantage• Labour is expensive and skilled; time

consuming; special equipment; portion control
might be difficult
French service
 Bar Counter
Description • Service to customer at bar counter, seated on
stools (ghế cao).

• Bars and Pubs

Uses

Advantage • Quick service and personalized từng người.

Dis-advantage• More pressure on staff; need to be

effervescent năng động hoạt bát.
 Booth service
Description • Service to customer seated on long benches
in booths, where food is served with either
hand to guests seated but always facing them.

Uses • Fast food and casual dining cafes.

• Quick service, reasonably personalized.

Advantage

Dis-advantage• Very casual and in appropriate for fine dining

1.4 RESTAURANT LAYOUT