Food & Beverage

Three Bucket Method

• Washing

It simply means putting a specific thing (ex. dishes) into the water and soap to remove a physical dirt.

• Rinsing

after removing grimes using water and soap, it is needed to rinse it thoroughly to eliminate lather and
remaining crap.

• Sanitizing

a process that removes intangible dirt (germs) using disinfecting solutions or by pouring/ soaking it into
hot water (steaming can also be a way).

3’s in Restaurant

Scrape

Wiping all residuals/left overs and then gathering them into a container.

Segregate

Separating appointments according to its classification.

Stack

Pilling up the appointments based on its kind, size and classification.

Basic Function of Food Service Attendant

Satisfy and fulfill customer needs.

Food service attendant is the one that interact, prepare food and ensure that the customer are in clean
environment. So they are responsible to give a quality and quantity service to the customers.

Handling Guest Complaint

Use the acronym H.E.A.R.T

Hear. Listen to the guest's complaint and identify what's the real problem.

Empathize. Put yourself in other's shoes, be calm and respect why/how customer complaint.

Apologize. Say "sorry" even if it's your fault or not.

Respond. Suggest/ give possible solutions calmly and politely and also inform the supervisor about the
said situation.

Take action. Conduct the solution that can solve the problem.
Types of Food Service

American Service or Plated Service

 Dishes are already prepared and garnished at the kitchen in individual plates/pre-plated. The
server carried 2-3 plates on serving the guest and to speed up the service

Russian service or Platter Service

 The food is presented in a platter (in large portions) and the waiter serve it to guest plate using
service spoon/fork or tong.

French or Gueridon Service

 Chef/ head waiter/ waiter prepare the food in front of the guest with some showmanship.
Gueridon service for it uses gueridon trolley.

English Service/ Silver Service

 Considered as formal/fine dining set up. Dishes are presented and transferred to the guest’s
plate using a service spoon and fork.

Buffet Service

 Food are laid in the table, sometimes guest served themselves/ self-service.

Tray Service

 Food are served using tray. This type of service are usually served at rooms (in hotel), flights,
hospitals and some institutional catering.

Sanitary Practices Unsanitary Practices

Proper hand washing for at least 20 seconds.
Wearing appropriate uniform inside the
kitchen.
Covering of food when they are not yet served.
Food carrying trays should always be covered
and kept clean even if they are not in use.
Separation of containers/storage for raw meat,
vegetables and cooked foods.
Storing and preparing of food at safe
temperatures.
Wash fruits and vegetables before putting to
storage area and before using in preparing
food.
Frequently clean and sanitize surfaces including
serving utensils, food storage containers,
sneeze guards, and countertops.
Attending works even having wound/cuts.
Putting food containers direct on floors.
Using same cutting board/ knife for vegetables
and meat.
Sneezing, coughing, or touching mouth or nose
while preparing food.
Handling soiled objects, garbage, or money
inside kitchen premises and forgetting to wash
hands before doing the duties.
Too much talks with co-workers while giving
service
Letting food lid off for a long period of time.
Different Areas in a Restaurant

Dining Area an area where the guest are seated and it is an area where they will
consume their orders.

Cashier's Area a part or restaurant where the customers pay for their orders.

Dispatching Area it is a space for food to be placed and send off when the order came.

Bar Counter not all restaurants have bar counter. It is a special place where alcoholic
beverages are served.

Food Display Counter foods are already prepared and being displayed at this area in an open
place and keep it warm/chilled.

Food Preparation Area/ Kitchen it is the heart of this kind of business (restaurant), a
place where the foods are prepared.

Dishwashing Area an area where cutleries, appointments and equipment are being
washed and sanitize.

Restaurant

[res-tuh-rahnt]

n. A business establishment where people tent to pay and eat meals that are being prepared and
served.

Types of Restaaurant

Fine Dining

Coffee Shop

Industrial, Student Canteen/ Cafeteria

Casual Dining

Fast Food

Café

Buffet

Food Trucks and Concession Stands

Pop Up Restaurants
Self-Assessment

Mistakes aren't failure it is a stepping stone. I came up with this sentence since I know that having mistake
means the I am learning. In that case, I am able to adapt to my surrounding to at least lessen possible
mistakes and of course to gain new knowledge. When I am stock into a difficult situation, I ask somebody's
opinion, whether superior to me or not, to give me better understanding to the situation so I can come
up with a better solution. I also secure to myself that I should have time management so that I can manage
my time appropriately to meet deadlines. I believe that having sense of responsibility can acquire all the
attitude and some skills needed for specific task. It is like I am having this way of thinking or knowledge
because I need to do something related to it.

We are all aiming for a beautiful life but considering the things that might come up, can erase all
we have in a blink. So I am just aiming to a stable and happy life where I can also help people surrounds
me. In addition, helping companions to grow to be a better one. For somehow, setting goals can be just
'a hope' or success but as long as we try we are putting ourselves to the best that we can.

Qualification(s) of a Good Food Service Attendant

In general, the food service attendant must be service-oriented. In addition, here are some of the
following qualifications:

Acquainted about customer service

Possess good communication skills

Knowledgeable about the foods/menu/salesmanship

Having great physical strength/ physical stamina

Capable to solve uncertain scenarios

Knowledgeable about job roles and functions.