SPECIALIZED FOOD AND
BEVERAGE SERVICE
OPERATIONS
WEEK 2: INTRODUCTION AND
DEVELOPMENT OF THE FOOD
INDUSTRY
Food Service Industry
 Businesses, institutions and
companies.
 Responsible for any meal prepared
outside the home.
 Making and preparing food and
drink
Categories of Foodservice by
customer:
1. Price
2. Self service or sit down
Categories of foodservice by industry:
1. Commercial- Profit oriented,
Consists of food and beverage
businesses that compete for customers
(Jollibee, mcdo, KFC, etc.).
Categorized by:
1. Quick Service- provide customers
with convenience, speed, and basic
services at lower prices.
 Fast food restaurants- place your
order, pay for it, wait for it, pick it
up
 Cafetieras- where food is
displayed along a counter or serving
line.
 Buffets- food displayed on tables.
 Carryout restaurants- preparing
food for customers to take with
them to eat home.
2. Full Service- customers are seated at
a table, give their order to a server, and
are served food at a table.
 Fine dining restaurants- highest
quality of service, ingredients, and
atmosphere.
Casual dining restaurant:
 Single Item Restaurants-
specialize in a single item of food
such as pizza, steak, pancakes, or
seafood.
 Family Restaurants- cater to
families and emphasize variety and
comfort.
 Ethnic Restaurants- ethnic
cuisine.such as Italian, Chinese,
Ethiopian, Indian, Japanese,
Mexican, Spanish, and Thai.
3. Catering- Feeding a large number
people at one time, social and corporate
events.
Two types: On premise and Off premise.
On premise- takes place at the caterer’s
place of business, such as a banquet hall
with a kitchen, hotel, or restaurant.
Off premise- the event is help away
from the caterer’s place of business,
such as at churches, country clubs,
picnics, businesses, and private homes.
4. Hotel and Clubfood service- provide
a variety of food and beverage services
such as:
•Bar in the lobby
•Family style restaurant
•Elegant fine dining restaurant
•Sandwich service by the pool
•Room service
•Catering
2. Institutional Foodservice- school,
hospital, military, or prison.
 School Foodservice- contributes to
students health and well being to
help students learn better
 Health Care Foodservice-
hospitals, nursing facilities, and
assisted care residences. Meets all
the calories and nutrients.
 Business Foodservice- employee
cafeteria in an office building or
factory.
3. Foodservice within a business- A
food and beverage business located in a
consumer business.
 Recreation- sports arenas, zoos,
movie theaters, and museums.
 Retail- found in malls, individual
retail stores, bookstores, grocery
stores, gas stations, and convenience
stores
 Transportation- categorize din
Foodservice during travel and
Foodservice in the station.
 During travel- Airplane food, dining
on long distance trains and
foodservice on cruise ships
 In the Station- Restaurants in
airports and railroad stations.
Usually are quick serve, but some
are not.
Essential Attributes of Service
Personnel
• Professional and Hygienic Appearance
• Knowledge of Food and Beverage
Technical Ability
• Punctuality
• Local Knowledge
• Personality, Conduct and Attitude
• Memory
• Honesty and Integrity
• Salesmanship
• Has Sense of Urgency
• Knowledge on Proper Handling of
Customer Complaint
• Team Player
WEEK 3: TERMINOLOGIES OF
FOOD SERVICE
Aboyer (A-bu-ya)- aids the
communication between the kitchen and
restaurant.
A La Carte Menu- food items are
priced individually, means from the card.
American Service- pre-plated and
portioned at the kitchen.
ABC- Ashtray, Budvase and Cruet.
Placed in the middle of the table.
Back of the house- Ancillary area of the
restaurant. They are the cooks,
production personnel.
Bain Marie- Holds the food hot, used
in hot plate section of the pantry.
Briefing- done prior to the opening of
the restaurant.
Bus boy- person who helps the waiter
do the clearance.
Carousel- circular counter that revolves
to display the food items.
Carte Du jour- means card of the day.
special menu for the special day.
Highlight special dishes
Chafing dish- holloware used to keep
the food warm usually in buffet service.
Covers- dami ng tao sa isang lamesa,
may sariling setup. Kuware, may 80 pax
nadarating tas sinabi ng supervisor,
setup 10 covers.
Cutlery- denotes all the cutting
implements.
Demi tasse- half cup, size is 75ml. Demi
tasse spoon is used for this.
Dummy waiter/demi waiter- cabinet
where waiters things are placed for
serving, placed in stations.
Elevenses- meal served in 11o'clocked.
biscuits, cake, etc.
Guredion trolley- mobile trolley
Lounge service- specialized service,
done at the lounge of hotel.
Maitre d'hotel- "matradahote"
supervisor of the f&b outlet.
Menu- list of foods.
Mise-en-scene- preperation of the
environment.
Mise-en-place- Means putting in place,
Table napkin- restaurant linen.
Sommelier- french term for wine waiter.
Trancheur- carver na ginagamit sa
harap ng guest kapag gusto nya islice
yung pagkain nya.
Tableware- bawat isang cover ay may
isang setup.
Disposables- used and throw products.
Table d'hote- "tabla-dhou" menu of
limited choice.
Hours d'oeyvre- "or-duvs" aimed to
simulating the palate.
Entree- First meat in a french classical
menu.
Table service- type of service, done at
the table where the guests are seated.
Food courts- series of individual
counters.
Kiosks- outdoor arrangements that
provide food and beverages
Guest service cycle- activities provided
to the guests while in the restaurant.
Greetings- serving the guest- presenting
the menu- serving the food- bills- and
say goodbye
Russian service- platter service.
KOT/BOT- kitchen order ticket,
WEEK 4: WORK ENVIRONMENT
IN FOOD SERVICE OPERATION
Employers should reach an agreement
with employees and safety
representatives on how work
environment measures are to be
carried out and put in place regular
routines:
1. What are the risks?- investigate
regularly what risks exist in the
workplace,
Ex: risks of accidents, work injuries and
mental stress).
2. Assess the risk- assess how serious
the risks are.
Ex: are the chances that an accident will
occur and what will be the consequences
if it does?

3. Eliminate the risk- If the risk of
illness or injury is serious, employers
should take steps to eliminate it
immediately.
4. Write a plan of action- should state
when the measures are to be taken and
who is responsible.
5. Follow-up the results- Employers are
to monitor whether the remedial
measures have had the desired effect.
TAKE CARE OF BODY AND
HEALTH
 When working in restaurants,
bending, twisting and reaching
movements are common as are long
periods working in the same
position. This can cause strain
injuries and other injuries to the
body.
Carry things close to your body
• Use lifting aids for heavy or difficult
lifts.
• Place heavy objects and goods you
often use between knee and shoulder
height.
• If you have to carry a heavy object,
carry it close to your body.
• Carrying heavy or unwieldy objects up
or down stairs strains the legs, knees,
feet, back and shoulders. It also
increases the risk of a fall with resulting
injuries.
How to avoid injuries
• Work with lowered shoulders and with
your arms close to your body.
• Avoid working with your hands above
shoulder height or below knee height.
• Do not bend and twist your body at the
same time.
• Place your working utensils close to
you.
• Adjust the height of the work surface
for different uses.
• Make sure there are surfaces to unload
items upon in the kitchen
• Do some of your work sitting or
standing.
Things to think about when carrying
• Divide up carrying duties among a
number of people.
• Use trolleys and lifts for transporting
heavy and
• Replace single steps or connect small
differences in level with ramps.
Protect yourself against burn
 Accidents are mostly due to the
cramped and stressful nature of
many restaurant kitchens.
Most burns are caused by:
hot oil, hot water, steam or hot food.
The most serious accidents occur when
cleaning around deep fat fryers. These
are the most harmful injuries which
result in long periods off work sick.
A good floor covering
 Footwear reduce the risk of
accidents.
 Falls are the most common kind of
accident in restaurants
 A non-slip floor reduces the risk of
slipping and shoes should have non-
slip soles
 Should wear special work shoes.
They should be correctly-fitting
shoes with a flexible sole and a heel
to hold your foot in place inside the
shoe.
Look at your hands and eyes
 Employers must ensure that
employees have the protective
equipment and clothing they need
and that everybody knows when and
how to use it.
 Examples of protective equipment
and clothing are plastic gloves and
protective goggles.
How to protect your hands
• Use rubber/plastic gloves when
washing up and cleaning.
• Prevent dry skin/eczema by drying
your hands regularly and using a
moisturizing cream/lotion.
• Use care when handling detergents and
strong cleaning fluids as they contain
corrosive substances
If you corrosive substances get into
your eyes
 If you get a corrosive substance in
your eyes, it is important to rinse
your eyes with water for at least 15
minutes to lessen the damage.
 The eye wash should be warm, 20-
30°C.
 Eye wash fluid is available in small
bottles.
Demand good ventilation
 The air in restaurants is
contaminated by fat particles
 Good ventilation-brings in fresh air
and removes contaminants.
 Make sure the ventilation system
extracts heat and humidity. This can
be achieved by, hoods over frying
surfaces.
Loud noise can harm your hearing
 Noises can be: from the clash of
crockery and cutlery, loud music,
ventilation devices, dishwashers or
from hard walls and floors which
amplify the noise.
 In order to talk at a normal
conversational level, the
background noise level should not
be higher than 55 decibels (dB)
 For levels of 85 decibels, employer
must:
• take action to reduce the noise
• put up warning signs
• make sure that ear protection is
available
• offer hearing tests
At unloading bays- suppliers must be
able to leave goods without the risk of
people getting injured.
In the staff room- you should be able to
eat, rest and attend to your personal
hygiene.
In the cleaning closet- there should be
space for a cleaning cart, cleaning
equipment and consumable supplies.
Good lighting is important
 Place light fittings so that they do
not dazzle people and make sure
that any change in light intensity is
gradual if there is a big difference in
light between the kitchen and dining
areas.
Keep in mind:
• replace burnt-out light bulbs
• fluorescent tubes emit gradually less
light
• clean light fittings, windows and walls
regularly
• some work needs very good light
conditions, such as filleting fish or
operating a cash register
Electrical risks
• The risk of getting electric shocks
increases if you work with damp or wet
hands.
• Circuit breakers are electrical safety
devices which prevent fires an electric
shocks.
Kitchen machinery can cause injuries
for life
Slicers- Many slicer accidents occur
when they are used for softer foods such
as bread.
Mixers and vegetable cutters-
equipped with electrically controlled
protectors.
Cooking/boiling vessels- An unsafe
cooking vessel can explode with a great
risk of injury.
Reporting work injuries
The employer is to report this to
Försäkringskassan (the Swedish Social
Insur-ance Agency) as soon as possible.
WEEK 5: TABLE NAPKIN
Table Napkin- small piece of table
linen.
Napkin is creatively folded because it
enhances the look of your table and the
dining experience.
The pyramid napkin fold- This classy
napkin folding technique is simple, fast,
and can be made easily with most
napkins.
The arrow napkin fold- adds a flowing,
elegant look to your table.
Birds of paradise- a classic and classy
napkin folding technique that requires a
stiff napkin.
The diamond napkin fold- limp
napkins and want something nice to
make without eating up too much time.
Cone napkin fold- ice napkin design
originated from the napkin-worshiping
Indians native to Guam called the dirty-
wipey-nappies.
French napkin fold- nice simple napkin
fold that requires no special skills or
tools.
Bishops hat- classic dinner napkin fold,
but it can be difficult to line up the
corners in the cap.
Rosebud napkin fold- sophisticated
cloth napkin design benefits from stiff
material or light starch.
Sail napkin fold- simplest standing
napkin designs.
Slide napkin fold- napkin folding
technique is good for those dinners
where you want something fancy, but
not too complex.
Crown napkin fold- makes the dinner
guests to feel like royalty but have no
red carpet.
Standing fan napkin fold- Elegant and
decorative, this is a classic napkin
folding technique.
Rose napkin fold- Despite looking
fairly elaborate, this fold is an easy one,
and it can be done with almost any
variety of napkin. Display small bowls
or glasses on top of these, or use them as
novelty cocktail napkins.
Necktie napkin fold- necktie.
Shirt napkin fold- This is a neat fold to
have sitting on your guests dinner plates.
Note: A table setting often reflects the
mood and theme of a dinner party.
Enhance the tables cape at your next
event by presenting elegant napkin
folds. There are several different types
of dinner napkin folds that use napkin
rings. The styles and difficulty of
napkin folding vary from a basic fold to
a complex design.