Food and Beverage Services: Macabebe Hidden Paradise Training Center San Francisco Macabebe, Pampanga

FOOD
and
BEVERAGE
SERVICES
MACABEBE HIDDEN PARADISE TRAINING CENTER
San Francisco Macabebe, Pampanga
ORGANIZATION OF THE FOOD AND
BEVERAGE DEPARTMENT
Food and beverage service among

hotel, restaurants and food outlet are
handled by the food and beverage service
department, under the command
responsibility of the food and beverages manager. Outlets with voluminous
and complex operation usually have a more specialized division of labor.
There are sub units that attend to specific functions. Each unit is
supervised by supervisors or section heads. Among the sub units are:
1. BARS – headed by the bar supervisor or bar captain
2. FOOD OUTLETS - supervised by outlet supervisors
3. ROOM SERVICE – under the responsibility of the room service supervisor

or captain
4. BANQUET SERVICE – (both for in house function and catering) – under

the supervision of the banquet supervisor
ORGANIZATIONAL CHART OF FOOD AND BEVERAGE DEPARTMENT
Food & Beverage

Department
Outlet Manager or Room Service Manager Bar Manager or Banquet manager or

supervisor or Supervisor Supervisor Supervisor
Captain Waiter Room Service Captain Bar Captain Banquet Captain
Waiters Room Service Order Bartender Banquet Waiter

Taker
Busboys Bar Attendants Banquet

Room Service Waiter Receptionists/
Attendance
Bar Boys

For smaller, less complex establishments the division of labor is
simpler as illustrated below
Food Attendant
Captain Waiter
Busboy Food
Attendant
Waiter
Food &Beverage Manager

or Supervisor
Bar captain
Bartender
Barboy
The organizational set up of food and beverage department varies

depending on the size of the food outlets, the seating capacity as well as the
volume of transactions.

JOB DESCRIPTION OF FOOD/BEVERAGE SERVICE PERSONNEL
Food and beverage service manager
Basic function: plan, organizes, directs and control the delivery

of service in all outlets, guestrooms and banquets and sees to it
that all policies and standards are complied with.
Duties and responsibilities;

a. Planning and problem solving
b. Organizing the work
c. Directing, monitoring and coordinating
d. Controlling
e. Guest relation
HEADWAITER OR OUTLET SUPERVISOR
Basic function: oversees food and beverage operations in his

assigned outlet; ensures that service is carried out in
accordance with prescribed standards and policies

CAPTAIN WAITER
Basic function: oversees the set up and delivery of service in

his/her assigned station
RECEPTIONIST
Basic function: welcomes and greets customers at the entrance

and escort them to their tables
WAITER
Basic function: take and serves food and beverage order
according to prescribed standard
BUSBOY
Basic function: dining room helper and runner
Specific Duties
1. Assist the waiter in mis en place preparation and table set up

2. Serves bread and butter, coffee or tea
3. Place order to the kitchen and picks up prepared orders
4. Change table of soiled ashtray
1. Fills and refills water goblet with water
2. Does other errands in the dining room
3. Performs the related duties as maybe assigned by superior
4. Clear table of soiled dishes, dirt and mess
BARTENDER
Basic function: prepares/mixes alcoholic (Cocktails) and non-

alcoholic (Mocktails)
Beverages according to prescribed standards
BARBOY
Basic function: act as runner and helper in the bar
Specific Duties
1. Assist the bartender in mis-en-place preparation and bar set up

2. Looks after the upkeep of the bar area
3. Assist in cleaning soiled glasses empty bottles, other bar items
4. May assist in serving drinks to guest
5. May assist bartender in mixing and preparing drinks
6. Assists in the storage and safe keeping of the bar stocks and
supplies
7. Perform errands function for the bar
8 Performs other duties as maybe assigned by superior

RESPONSIBILITIES OF THE FOOD AND BEVERAGES DEPARTMENT
1. Delivering food and beverage service to guests in all the food outlets,
guestrooms function rooms and outside catering in accordance with
prescribe standards;
2. Maintaining the goodwill of patrons and guest through the effective guest
relations proper handling of guest complaints, inquiries and request;
3. Ensuring the attainment of sales forecast through the administration of

promotional strategies and suggestive selling techniques:
4. Ensuring the consistent implementation of the company’s internal control

program which includes budget control, cost control, quality assurance and
other related areas;
5. Preparing drink and wine list;
6. Coordinating with the kitchen and other departments on matters

pertaining to food preparation and service.
MANPOWER REQUIRMENTS
The manpower requirement for food and beverage service depends on

the volume of the food orders and the setting capacity of the food outlet
Each food outlet is usually manned by waiters, food

attendant/receptionist, busboys, cashier and bartender or bar waiter. The
dining area is supervised by the dining supervisor if the outlet is big with
more than 100 seating capacity; it is advisable to divide the area into
stations with each station supervised by a captain waiter.
For the bar, the required manpower include a bar captain bar
attendant, bartender and bar boys.
Banquet service is usually supervised by banquet captain, assisted by

waiter and food attendants. When a presidential table is set-up one or two
waiters are assigned to serve the guest thereat. Likewise a waiter or busboy
is assigned as runner for pick p and refill of food at the buffet table.
Room service in big hotels in under a separate section, headed by a

room service supervisor or captain in smaller hotels or resort, the room
service is under the administrative responsibility and supervision of the
outlet headwaiter or supervisor.

The number of waiter or dining personnel is usually calculated based
on productive ratio. This ratio depends on the productivity standard of each
food outlet. The standard varies for each type of service and the capacity of
the dining personnel. A time and motion analysis is usually undertaken to
arrive at a realistic productivity standard.
Typical productivity ratio used by large and medium sized food

establishment is:
1 waiter/attendant for every 15 customers (for American or plate service)
1 waiter for every table of or 10-12 customers (for Russian service)
1 waiter for every 5 customers (for French service with table side
preparation)
1 waiter for every 20 – 25 customers (for buffet service)
1 waiter for every 20-25 customer or 4 -5 tables (for family or Lauriat

service)

HYGIENIC AND APPROPRIATE PERSONAL PRESENTATION

TABLE SKIRTING
From basic banquet skirting to special event and

theme skirting, Gourmet Table Skirts & Linens can help
you choose the right fabric and skirting design for any
occasion.
Gourmet's extensive selection of standard fabrics

is available on-line, or contact one of our design
consultants for assistance.
We also have over a thousand special order fabrics

in our factory design center
Our basic skirting pleat styles (pictured at right) are:

box, shirred and regency. For a more dramatic flair,
consider specialty or theme skirting to set the mood.
Skirts may be attached with velcro tape, velcro clips and

pins. Please see the accessories section of this site for
clips.
In addition to basic pleats, Gourmet Table Skirts &

Linens creates elegant custom skirting designs
including valences and scalloped drapes.
For a modern, contemporary look, consider table

forms (shown below). Table forms combine a
tablecloth and skirt into a one-piece covering that
stretches over a table. Matching chair covers
designed to fit standard banquet chairs are also
available.

TABLE NAPKIN FOLDING

RESTAURANT SERVICE EQUIPMENT & SUPPLIES
Quality service requires the uses of appropriate serving equipment

and utensils. Service crew must be familiar with the various equipment and
supplies for dining service. They should also be trained on the appropriate
use of this equipment to prevent breakages and damages.
Equipment & Uses Sample

supplies
Used for table side

preparation in a
Flambé Trolley or French service, a chef
Gueridon Cart prepares dished is
this trolley this is
positioned beside the
guest table.
Used to gather soiled

dished to be carried to
Bussing Trolley the dishwashing area.
A portable folding tray

where “ready to serve
Folding side plated food’ is
tray/Stand tray assembled, then
served at the guests’
table. It is placed right
beside the guest table.
Glass divider rack Used to store glasses.

The divider in the rack
is designed to prevent
glass to glass contact
which can cause
breakage.

Used for racking and
storage of china
China rack wares.
Rack for cutleries.

Some racks can be
Cutleries rack plugged to an electric
outlet for sanitizing
purposes.
Used in assembling
Service tray and serving food and
drinks. The round
tray with a cork for
serving and bussing
beverages. The
rectangular trays are
designed for plated
foods and other
dished.
Service as container
Bread basket for bread
Contains list of dished

Menu for the selection of
customer
Change of the
Change tray and customer, if any, is
bill tray placed on this tray.
Bills are presented in
the bill folder

The condiment stand
Vinegar & sauce carries condiments
container and while the sauce boat
sauce boat is a container for
sauces and gravy
These decorative
Flower vase accessories are placed
at the center of the
table
Straw dispenser Straw dispenser is

used as container for
dispensing straw
tong Tong for serving ice

and other items
Salt & pepper Container for

shaker condiments.
Record Book To record guest

complaint, reservation
and information of the
guest
Water Pitcher For water or juices
Ice bucket Ice container
Telephone For guest’s reservation

and inquiries
Table napkin For presentation and

to prevent food spill or

to protect the guest’s
clothes
Coffee and For coffee purposes or
creamer container to balance the guest
taste
Table and chairs For dining purposes
CHINAWARES
PLATE USES SAMPLE
Show plate 14’ It is the under liner.
Dinner plate 12’ Use for serving main

course
Fish plate 10’ Use for serving fish

appetizer
Salad plate 8’ Use for serving salad

dishes
Dessert plate 6’ Use for serving

dessert
Saucer 4’ Under liner for coffee

or soup
Cream/milk container Container for cream

and milk used in
coffee or tea

Sugar container Container for sugar
used in coffee
Oval platter Maybe used for buffet,

Russian service or
 Oval platter -16’ family service
 Oval Platter –
14’
 Oval platter –
12’
 Oval platter –
10’
 Oval platter – 9’
Coffee pot Container for freshly

brewed coffee
Tea pot For steeping tea

leaves or herbal mix
in nearly boiling
water.
Cereal bowl For cereals like oats

and arroz caldo
Soup bowl For cream soup like

cream of chicken,
mushroom, etc.
Bouillon cup For clear soup like

consommé royale,
served w/under liner
Monkey dish For pickles, atchara,

tempura sauce and
other sauces

Soup tureen For serving soup or
stew
Cup and saucer For serving coffee
Demitasse cup For espresso single

and black coffee
Tea cup For serving tea
Butter dish Used in serving butter

Butter knife/spreader
FLATWARES/CUTLERIES
CUTLERY USES SAMPLE

Serving spoon Used for serving or
dishing out food
Serving fork Used for serving
Dinner knife For main course
Dinner fork For main course
Fish knife For fish appetizer like

smoked salmon
Fish fork For fish appetizer
Salad knife For salad
Salad fork For salad
Cocktail/Appetizer fork For seafood cocktails

like mango prawns
delight, shrimp
cocktail

Soup spoon For soup, a larger one
is for cream soup,
and the smaller one is
for clear soup like
onion soup.
Dessert spoon For dessert.
Teas spoon For coffee
Used together with a

Demitasse spoon demitasse cup for
espresso
Butter spreader Used for bread
Escargot For seafood appetizers

like snails, mussels
and shellfish

MIS EN PLACE PREPARATION
The word “mis-en-place” is a French term that means “everything in

place” in food and beverage service, we refer to it as the basic preparations
before the set up and the service of the food and drinks are undertaken.
a. Pick up and Cleaning of Equipment and supplies
1. Have a list of items to be picked up and to be installed at the

service station to make sure nothing is left out.
2. Bring the requested items in a trolley or bus pan. Follow the

guidelines as follow:
a. Chinaware – must be piled up by tens to avoid accidental

breakage.
b. Glassware – must place in a glass rack.
c. Flatware – must put in flatware rack or utility plastic box
container by type. Place in a separate box the spoon, fork,
dinner knife, and spoon, teaspoon.
It plates are to be carried by hand, do it in way that they are

secured in both hands.
3. Check for damages and remove them from service.

Damaged ones should be listed in the breakages and losses report.


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FOOD

Food and beverage service among

1. BARS – headed by the bar supervisor or bar captain

2. FOOD OUTLETS - supervised by outlet supervisors

3. ROOM SERVICE – under the responsibility of the room service supervisor

4. BANQUET SERVICE – (both for in house function and catering) – under

ORGANIZATIONAL CHART OF FOOD AND BEVERAGE DEPARTMENT

Food & Beverage

Outlet Manager or Room Service Manager Bar Manager or Banquet manager or

Captain Waiter Room Service Captain Bar Captain Banquet Captain

Waiters Room Service Order Bartender Banquet Waiter

Busboys Bar Attendants Banquet

MACABEBE HIDDEN PARADISE TRAINING CENTER

Food &Beverage Manager

The organizational set up of food and beverage department varies

MACABEBE HIDDEN PARADISE TRAINING CENTER

Food and beverage service manager

Basic function: plan, organizes, directs and control the delivery

Duties and responsibilities;

HEADWAITER OR OUTLET SUPERVISOR

Basic function: oversees food and beverage operations in his

MACABEBE HIDDEN PARADISE TRAINING CENTER

Basic function: oversees the set up and delivery of service in

Basic function: welcomes and greets customers at the entrance

Basic function: dining room helper and runner

1. Assist the waiter in mis en place preparation and table set up

Basic function: prepares/mixes alcoholic (Cocktails) and non-

Basic function: act as runner and helper in the bar

1. Assist the bartender in mis-en-place preparation and bar set up

MACABEBE HIDDEN PARADISE TRAINING CENTER

3. Ensuring the attainment of sales forecast through the administration of

4. Ensuring the consistent implementation of the company’s internal control

5. Preparing drink and wine list;

6. Coordinating with the kitchen and other departments on matters

The manpower requirement for food and beverage service depends on

Each food outlet is usually manned by waiters, food

Banquet service is usually supervised by banquet captain, assisted by

Room service in big hotels in under a separate section, headed by a

MACABEBE HIDDEN PARADISE TRAINING CENTER

Typical productivity ratio used by large and medium sized food

1 waiter/attendant for every 15 customers (for American or plate service)

1 waiter for every table of or 10-12 customers (for Russian service)

1 waiter for every 20 – 25 customers (for buffet service)

1 waiter for every 20-25 customer or 4 -5 tables (for family or Lauriat

MACABEBE HIDDEN PARADISE TRAINING CENTER

MACABEBE HIDDEN PARADISE TRAINING CENTER

From basic banquet skirting to special event and

Gourmet's extensive selection of standard fabrics

We also have over a thousand special order fabrics

Our basic skirting pleat styles (pictured at right) are:

Skirts may be attached with velcro tape, velcro clips and

In addition to basic pleats, Gourmet Table Skirts &

For a modern, contemporary look, consider table

MACABEBE HIDDEN PARADISE TRAINING CENTER

MACABEBE HIDDEN PARADISE TRAINING CENTER

Quality service requires the uses of appropriate serving equipment

Equipment & Uses Sample

Used for table side

Used to gather soiled

A portable folding tray

Glass divider rack Used to store glasses.

MACABEBE HIDDEN PARADISE TRAINING CENTER

Rack for cutleries.