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Food and Beverage Reviewer

Responsibilities of a food and beverage department

1. Delivering food and beverage service to guest in all food outlets, guestrooms, function
rooms in accordance to food standard.
2. Maintaining the good will of patrons and guest through effective guest relations and
proper handling of guest complaints.
3. Ensuring the attainment of sales forecast through the administration of promotional
strategies and suggestive selling technique.
4. Preparing drink and wine list.
5. Coordinating with the kitchen and other department on matters pertaining to food
preparation and service.

Food and Beverage Department

Organizational chart
Job Description of Food and Beverage Personnel

Food and beverage manager

Basic function

- Responsible for overall operations of their establishments.

Specific duties

 They purchase food; select and plan menus

 oversee staffing of kitchen and dining room operations
 Maintain health, safety and 
sanitation levels.
 They establish standards for personnel performance, 
service to customers, menu rates, and advertising and publicity.
 They coordinate the
overall operations of menu planning, bar and banquet activities, staffing 
functions, and interact with customers and vendors

Waiter

Basic Function:

Takes and serves food and beverage order according to prescribed standard of service

Specific Duties

 Looks after the necessary preparation before the start of operation

 Studies the Menu and familiarize himself with the outlets and out of stock items and
undertakes suggestive selling
 Takes and Serve food and beverage orders
 Assist in welcoming and seating the guest
 Attends to the settlement of bill of the guest
 perform side duties and other assignments given by the supervisor
Busboy

Basic Function:

Dining room helper and runner

Specific Duties

 Assist waiter in mis en place

 serves breads and butter, coffee and tea
 place orders to the kitchen and picks up prepared orders
 clears table of soiled dishes
 fills and refills water goblet

Bartender

Basic function:

Prepares and serve drinks to guest

Specific duties

 Looks after the necessary preparation before the start of operation

 Studies the Menu and familiarize himself with the outlets and out of stock items and
undertakes suggestive selling
 Prepares and serve drink to guest
Service Equipments and Supplies

Chinaware’s

Show plate 12 inches in diameter

Dinner plate 10 inches in diameter
Salad plate 8.5 inches in diameter
Fish plate 8 inches in diameter
Bread plate 6.5 inches in diameter
Dessert plate 6 inches in diameter
Soup bowl Use for al creamy soup
Bouillon cup use for clear soup

Cutleries or flatware’s

Dinner Fork use for main Course

Dinner knife use for main course
Salad fork use for Salad
Salad knife use for salad
Fish fork use for fish dishes
Fish knife use for fish dishes
Soup spoon use for soup
Escargot use for snails
Cocktail fork use for appetizers
Dessert spoon use for dessert
Dessert fork use for dessert
Demitasse spoon use for espresso coffee

Glassware’s

Red wine glass use for red wine

White wine glass use for white wine
Champagne glass use for champagne
Highball glass use for ice tea, juices
Collins glass use for Tom Collins
Martini Glass use for martini drinks and cocktail drinks
Irish coffee glass use for Irish coffee drinks
Margarita Drinks use for margarita
Beer mug use for beer
Footed glass use for beer
Shot glass use for straight spirits
Rock glass use for on the ice drinks like whiskey
Water goblet use for water
Other service Equipment

Bussing Cart use for bussing soiled dishes

Tray jack/ holding use for big function where in you can place the oval tray
Oval tray use for big function in bussing out
Bar tray use in serving drinks
Rectangular tray use in serving food
Bread tong use for getting bread
Bread basket use in placing the bread
Bill folder use in presenting the bill of the guest
Change tray use in giving the change of the guest
Menu list of food dishes
Food cover use to protect the food from any dirt
Table Napkin use in wiping and part of the table set up
Chafing dish use to maintain the food for being warm
Salt/ pepper shaker use for salt and pepper

Types of table Service

1. American Service
 Also called as Plated Service because the food is already arranged in individual
plates at the kitchen ready to be served to the guest.
 One waiter for every 15 customers

2. Russian Service
 The food is arranged in a platter with enough serving for one table and it is also
known as platter service, then the waiter dishes it out from the platter to the
individual plate of the guest
 one waiter for every 10-12 customer

3. French Service
 This type of service involves tableside preparation
 The food is usually pre cut at the kitchen, and then it is prepared in the
gueridon at the side of the guest with showmanship.
 one waiter for every 5 customer
4. Buffet Service
 This is also known as Self Service because the guest have to line up to get their
food in the buffet table
 one waiter for every 20-25 customers
Types of Menu

1. Static Menu-A static menu is a menu that is often laminated for easy cleanup. It is
usually separated into groups such as appetizers, soups and salads, entrees, desserts, etc.
Fast food restaurants often have these types of menus. They are the most common.
2. Ala Carte Menu-These types of menus feature items sold individually. For example, if a
steak is ordered it will not come with a salad or potato. Those would need to be ordered
separately. Higher class restaurants often use these types of menus.
3. Du Jour Menu-This kind of menu features an item of the day and changes every day.
They are usually focused on seasonal items. Another name for these menus are
4. Cycle Menu-These menus offer specific items for each day. For example, fish may be
served every Friday, Italian every Saturday, etc. The cycles do not have to run weekly but
may run bi-weekly, monthly, etc.
5. Pre- fixe Menu- meal at a fixed price. Example: Choose soup or salad, choose 1 of the 3
appetizers, choose 1 of the 4 entrees, and choose 1 of the 3 desserts. 
Sequence of Table/ Food Service
(ALA CARTE SERVICE)

1. Make your Pre Set up Table

Note: Pre Setup table include the following
 Table Center piece
 Salt and pepper Shaker
 Bread plate with butter spreader
 Water Goblet
 Dinner Knife and Fork
 Show plate
 Table napkin
2. Welcoming the guest
Example: for reservation “Welcome to ABC restaurant, do you have any reservation?
May I have your full name Ma’am/sir? , or “ Welcome to ABC restaurant, table for how
many? Smoking or non smoking?
3. Escorting guest to the table
Example: this way Ma’ am/ Sir will this be table alright for you?
4. Seating the guest
When seating the guest sit first the ladies then male if they want
5. Offering before drinks
6. Serving drinks and water
7. Presenting the menu
8. Taking food order
9. Placing the order to the kitchen
10. Completing the table set up
Note: all the spoon, knife, cocktail fork and glasses are on the right side of the guest. All
forks, cup and saucer for coffee and bread basket are on the left side of the guest. Dessert
spoon and fork are placed on top of the plate. The water goblet is being placed on top of
the dinner knife and the distance between the goblet and knife is 1 inch
11. Serving food according to standard of service
o Bread and butter
o Appetizer
o Soup
o Salad
o Main course
Note: don’t forget to excuse and introduce the food that you are about to serve and hold
the plate on the rim and don’t leave any finger print on the rim or glass
When serving the next food remove the soiled dish before serving the next dish
12. Offering and serving dessert
13. Offering after dinner drinks
14. Presenting the bill
15. Bidding goodbye
ROOM SERVICE

Is an accommodation available at many hotels, whose employees bring food or other items to
guest in their rooms.

American Breakfast

A hotel breakfast that includes most or all of the following

 Two eggs
 Bacon, sausages, corned beef, ham
 Sliced bread or toast, pancake, hash brown, cereals
  Fresh cut fruits
 Coffee, tea, fresh fruit juice, hot chocolate, milk

Continental Breakfast

A hotel breakfast that may include

 Slice bread, croissants, pastries, rolls
 Fresh cut fruits
 Coffee, tea, fresh fruit juice, hot chocolate, milk

Filipino Breakfast
A hotel breakfast that includes the following
 Two eggs
 Beef tapa, longanissa, daing na bangus, tocino
 Garlic rice
 Fresh cut fruits
 Coffee, tea, fresh fruit juice, hot chocolate
Room Service Sequence

Taking room service food order

 Answer the phone at his 1st ring and when answering the call answer it; 1st introduce your
department, 2nd greet the guest, 3rd introduce yourself.
 Before you take the guest order get the room number and full name of the guest
 Address the guest by their name when getting their order, repeat, clarify and make
suggestive selling when getting guest order
 Don’t forget to tell your guest how much is their bill and what time they will deliver the
food

Example conversation

RSOT- Room Service order taker

GUEST
RING……………….

RSOT Room Service Good (Morning, Afternoon, Evening), Michael speaking how may I
help you?
Guest May I order?
RSOT Before anything else may I have your room number and your full name?//
Guest I am Mr. _________, Room 211
RSOT Okay Mr. ________, may i have your order?
Guest I’ll order American Breakfast
RSOT Mr. _________, you are ordering American Breakfast, what kind of American
breakfast? We have choice of ham, sausages and bacon.
Guest crispy bacon
RSOT what do you want your egg to be done? Sunny side up, scrambled, poach or hard
boiled
Guest Sunny side up egg
RSOT how about for your bread? Toasted bread or slice bread?
Guest toasted bread
RSOT how about your drinks? Tea, coffee, fresh fruit juice?
Guest coffee please
RSOT would you like to add extra fresh fruits?
Guest no thank you
RSOT okay sir I will just repeat your order, 1 American breakfast choice of crispy bacon,
two sunny side up egg, toasted bread and coffee. Is that all sir?
Guest yes that’s all
RSOT Your bill is 200 pesos, how are you going to pay your bill? Cash, Credit Card or will
just add it to your hotel bill?
Guest just add it to my hotel bill
RSOT okay sir, what time do you want us to deliver your food?
Guest after 30 minutes
RSOT okay sir your food will be delivered after 30 minutes. THANK YOU FOR
CALLING ROOM SERVICE, HAVE A NICE DAY!
 16. Delivering food order

 Knock the door three times or activate the buzzer then announce your intention. Take
note do not enter the room unless the guest told you and do not close the door until the
guest told you.
 Set up the food order then render extra service
 Present the bill
 Ask the guest what time to pickup the soiled dishes
 Bidding goodbye

Example
RSFA – Room service food attendant

RSFA knock, knock, knock or buzzzzzz Room service delivery goodmorning

Guest Come in
RSFA Sir where do you want me to setup your food?
Guest on the table
RSFA okay sir, do you want me to open your tv so while you’re eating you can watch the
news?
Guest okay please
RSFA is that all sir?
Guest yes
RSFA what time do you want me to come back to get your soiled dishes?
Guest after 1 hour
RSFA okay sir I will be back after 1 hour to get your soiled dishes. Thank you and enjoy your
breakfast
Written Examination

1. What will you do when all chinaware’s, glassware’s and flatware’s after coming from
dishwasher? AIR DRY
2. All trays should be kept CLEAN AND SANITIZE
3. The only food that should be put on trash can is EGG
4. COLD TEMPERATURE can slow down the growth of bacteria
5. CHLORINE is one of the chemical that is being use in cleaning like service area.
6. Standard operational procedure when handling equipments
 Only clean and sanitize chinaware’s, glasswares,flatwares should be served to
customers
 All equipment should be wipe dry before storing to avoid watermarks
 All food deliveries should be covered to avoid bacterial contamination
7. 3 S in cleaning SCRAPE, SEGREGATE, STACK
8. When lifting oval tray on the tray jack you have to BEND YOUR KNEES
9. FLOOR POLISHER is use in polishing, scrubbing and stripping floor
10. DISHWASHING MACHINE is use in cleaning kitchen utensils
11. DISINFECTANT is one of the chemicals being use in disinfecting sink
12. HORS D’ OEUVRE also known as appetizers
13. APPLESAUCE is a puree made of apples it can be made with peeled or unpeeled apples
and variety of spices
14. Apple Sauce is a cheap and readily available food and best with PORK DISHES
15. MORELS is a genus of edible mushrooms closely related to anatomically simpler fungi
16. BELUGA CAVIAR is the most expensive caviar
17. SABAYON is an Italian dessert made with EGG YOLKS, sugar and sweetwine
18. AMERICAN SERVICE is also known as PLATED SERVICE and the BEVERAGE
is being served on the RIGHT SIDE of the guest
19. RUSSIAN SERVICE is also known as PLATTER SERVICE, the food is arranged in
one platter good for 10 to 12 persons
20. We have to report to the SUPERVISOR OR MANAGER about guest complaints
21. Sequence in SERVING FOOD AND BEVERAGE TO GUEST
 OLD WOMEN/MEN
 CHILD
 LADIES
 GENTLEMEN
22. SEQUENCE IN SERVING FOOD
 BREAD AND BUTTER
 APPETIZER
 SOUP
 SALAD
 MAINCOURSE
 DESSERT
23. WEDDING RING is the only jewelry that the server can wear
24. 3 BUCKET METHOD is the three method in cleaning and sanitizing
25. When washing hand the server should wash his hands for 20 SECOND
26. 86 is the code for OUT OF STOCK ITEMS
REMEMBER THE FOLLOWINIG

BOUILLON CUP AND SOUP SPOON

CAKE AND CAKE SERVER AND SPATULA
COFFEE CUP WITH SAUCER AND TEASPOON
SALAD AND TONG
SNAIL AND ESCARGOT

ORAL QUESTIONING

1. When stacking chinawares and silverwares we have to follow DECOY system.

Example plates with the same size like dinner plates are racks or filed at least 10 to
12 pcs
2. Personal Hygiene, proper hand washing, proper handling of food and cleaning and
disinfecting the service areas are some of the hygienic sanitation practice of food
server
3. Chemical cleaning agents are the following
Detergent
 Bar detergent- use for hand washing of linens
 Powder detergent- use for machine washing of linens and fabric
 Liquid detergent- use for washing different wares
 Degreasers- use to remove fats and oils
 Stain remover- use to remove stains
Acid cleaners
o Lysol- disinfect sink
o Chlorine
o Hand sanitizer
4. Cleanliness is the first step in checking service equipment condition
5. When making suggestive selling we have to consider the ff:
o Age
o Health
o Religion
o Lifestyle
o Weather and climate
o Food preference
o Slow moving items
6. Use under liners or food tray when serving hot foods
7. When the guest smiles, extends gratitude, expresses positive remarks it means they
are satisfied with your service
8. Pantry room is located at the kitchen or near the kitchen
9.