College of Hospitality Management

First Semester, A.Y. 2020-2021

MODULE 1
Food and Beverage Industry

A. Overview of the industry

B. Characteristics of the Industry

Introduction

A food and beverage studies course can provide individuals with the help needed to
learn how to work in this industry, both in the creation and in the production facilities
associated with this field. A food and beverage studies course prepares the student to
create recipes, but also learn how to prepare, sell, bottle, and otherwise market a
business in this field. Taking this course prepares the student for advanced education in
this field. The student will be better able to work in the field, as well as to handle
management level positions.

Objectives

At the end of the end of this module, students should be able to:
1. Develop general knowledge on the origins and development of food service in hotels,
restaurants, and institutions.
2. Describe the economic impact of the F&B industry.
Lecture FOOD AND BEVERAGE INDUSTRY OVERVIEW

The Food and Beverage Industry includes all the companies involved in transforming
raw agricultural goods into consumer food products.

The overall industry supply chain includes food processing, packaging, and distribution.
It does not cover raw food production, which falls into the closely related agriculture
industry.

This industry includes fresh food, packaged food, and beverages (both alcoholic and
non-alcoholic). From food sold at the grocery store to cooked meals served at
restaurants, institutions, and events, this industry serves a huge variety of retail outlets.

(the food and beverage industry are divided into 2 segment/part the number one is
production wherein the processing of raw materials to create softdrinks or beverages,
alcoholic beverages, or any other modified foods(modified meaning to say changes into
something) the next one is the distribution of edible goods. Distribution involves
transporting the finished food product into the hands of consumers.)

OVERVIEW OF THE INDUSTRY

Restaurant companies are essentially retailers of prepared foods, and their operating
performance is influenced by many of the same factors that affect traditional retail
 stores. For the most part, restaurants have business models that are relatively easy to
understand, and the array on the Value Line page is the same as that of a standard
industrial company. Nonetheless, there are a number of unique factors to consider
when making investment decisions regarding this large and segmented industry.
(READ ONLY)
Competition between restaurants is intense, since dining options abound. And, while
there are certainly dominant players in this industry (especially among fast-food
purveyors), no one company has the market cornered. Indeed, virtually every
restaurant location must compete not only against other publicly traded chains, but also
a wide array of small, local establishments. Competitors include everything from delis
and pizzerias to fine-dining restaurants. And, of course, it is relatively easy to forgo
prepared foods, altogether, in favor of home cooking, which is usually a less expensive
option. Thus, restaurant meals are discretionary purchases, and the industry tends to
be highly cyclical.

CHARACTERISTIC OF THE INDUSTRY

1. Traditional – Used in most the kitchen, this methods involves purchasing of raw
material and storing, preparation, cooking and serving of the food stuff at the provided
facilities.

(used in most kitchen meaning to say the owner/staff of the said restaurant will be the
one to purchase their goods/raw materials from the market,

2. Centralized – this involves outsourcing of either all or some part of the food
production and is mainly adapted by large chains and organizations. This method helps
in specializing in food and bulk production leading to costs effectiveness and high levels
of hygiene.

(for example sa mga fast food chain, jolibee to be specific, ung mga foods and other
materials needed in the establishment is denideliver ng madamihan (bulky) wherein
iisang lugar lang ung pinanggagalingan.)

Nowadays, restaurant have different individuality and uniqueness, however several may
be alike in some ways, but differ in other ways.

Restaurant – is a commercial establishment that offers food and beverage for a

specific price. (any type of establishment that offers food and beverage in exchange of
money is an example of a restaurant.)
Types of Restaurant

1. Coffee shop – coffee shop menus are light and simple. The food portion sizes are
fixed. The ambiance is informal wherein guest can dine in casual wear. (as you can
observe in the coffee shop their menu is simple and mostly they offer cakes, cinnamon,
breads, of course regarding the drinks naman po is mostly coffee, they also offer frap,
the employee that works in a coffee shop also could barista.

- This concept of quick service was borrowed from the United States.

2. Specialty Restaurant – the ambiance of this restaurant focused on a specific

theme usually related to regional cuisine. Japanese, French, Chinese, Indian Arabic and
Polynesian restaurants are all dressed up to the specialty they offer. (from the word
itself po na specialty restaurant wherein they specialize into certain type of cuisine for
example, the mashisu here in Binalonan is an example of specialty restaurant wherein
they offered/specializes in Korean dishes, they offered also noodles, drink, and a lot
more.)

3. Dining Room – are typically in small hotels, inns, the dining room is meant for hotel
guest who bring along other guest to dine with them. Dining rooms specialize in good
buffet spreads or a choice of table d‘ hote menus

(a menu that offers a multi-course meal—with multiple options for each course—at a
fixed total price.)

Table d’ hote menus – (French) is a menu where multi-course meals with only a few
choices are charged at a fixed total pricen

4. Grill Room – this is a restaurant that specializes on grilling various items like meat,
fish and poultry.

(from the word itself grill, this is a type of restaurant that specializes in grilling or ihaw
ihaw, such as meat, fish ant etc.)

5. Discotheque – this is a restaurant specially designed to accommodate dancing to

recorded music. They usually offer light meals or finger snacks.

6. Night Clubs – this establishment open at night for dinner, they permit formal wear
only and some go to the extent of insisting black tie dress codes. A usual feature is live
performances.

7. Quick Service Restaurant – this establishment served ready to eat food at a

reasonable price. The ambiance consists of standard décor, bright colored interior and
friendly staff. Some restaurants are franchised like McDonalds, KFC, and Jollibee etc.
8. Food Courts- has evolved from the traditional cafeterias wherein the customers fall
in line. Take and pay order at the counter. They are often seen in large shopping malls.

9. Cafés – these are casual restaurant found in corporate and entertainment districts.
They are meant to serve coffee or tea, with the limited snacks; however some cafes now
offer wines and appetizer.

10. Cafeterias – cafeterias are found in institutional catering, industrial canteens,

colleges and universities and even residential areas. Food displayed in counters, Food is
chosen based on the budget the food server stays behind the counter to assist the
customers with their orders.

11. Bars – Bars are establishment where beverage are prepared and sold. In Europe
they are called inns, while in England they are called ―pubs or taverns‖ bars have to be
licensed since they sell liquor and have to follow strict laws and rules.
 College of Hospitality Management
First Semester, A.Y. 2020-2021
MODULE 2
Food and Beverage Industry

A. Restaurant set-up
B. Hotel set-up

Objectives

At the end of the end of this module, students should be able to:
• Identify the functions of the Food and Beverage Service Department
Lecture ORGANIZATIONAL CHART

-an organizational chart shows the internal structure of an organization or company. The
employees and position are presented by boxes or other shapes, sometimes including
photos

- This creates a clear visual depiction of hierarchy and ranks of different people, jobs,
and departments that make up the organization.

(Sample of an organizational Chart of a Restaurant)

Job Description/Duties and Responsibilities

1. Food and Beverage Service Manager (Reports to the General Manager)

: Plans, organize, staff, lead, and control the delivery of service in all outlets,
guestrooms and banquets and sees to it that policies and standards are complied with.

a. planning – this steps involves mapping out exactly how to achieve a particular goal.

Example: the organization‘s goal is to improve company sales. The manager first needs
to decide which steps may include increasing advertising, inventory, and sales staff. This
necessary step is developing into a plan. When the plan is in place, the manager can
follow it to accomplish the goal of improving company sales.

b. Organizing – after a plan is in place, a manager needs to organize her team and
materials according to her plan. Assigning work and granting authority are two
important elements of organizing.

c. Staffing – after the manager discern his areas needs, he may decide to beef up his
staffing by recruiting, selecting, training, and developing employees. A manager in a
large organization often works with the company‘s human resources department to
accomplish this goal.

d. Leading – a manager needs to do more than just a plan, organize, and staff her
team to achieve a goal. She must also lead. Leading involves motivating,
communicating, guiding and encouraging. It requires the manager to coach. Assist
and problem solve with employees.

e. controlling – after the other elements are in place, a manager‘s job is not finished.
He needs to continuesly check results against goals and take any corrective actions
necessary to make sure that his area‘s plans remain on track.

2. Headwaiter/outlet Supervisor/maitre d’ hotel (Reports to Owner/ GM/

Restaurant Owner)

: Oversees food and beverage operation in his assigned outlet; ensures that service is
carried out in accordance with prescribed standards and policies.

3. Captain Waiter: oversees the set-up and delivery of service in his/her assigned
station
4. Receptionist: Welcomes and greets customers at the entrance and escorts them
to their tables.

Station Waiter/Chef de Rang : takes and serve food and beverage order according
to prescribed standards of service.

5. Busboy: Dining room helper

 6. Bartender: Prepares/mixes alcoholic and non-alcoholic beverages according to
prescribed standards.
7. Barboy: Acts as a runner and helper in the bar

Sommelier/Wine Waiter/Wine Butler/Chef de Vin: He is responsible for the service of all

alcoholic drinks during the service of meals, and also a sales person. He requires having
a thorough knowledge of beverages and wines as food accompanies. Speed service is
required.

8. Room service order taker: takes orders from guest rooms

-process order

9. Room service waiter: Similar to that restaurant waiter.

10. Cashier: Makes checks collect them back post them to the guest‘s account

-makes sales summary at the end of the day

-computer literate with background knowledge of accounts

One of the best ways to reduce owning a failed restaurant is to have some restaurant
experience before you start. You‘ll learn more than just how to serve food with a smile.

RESTAURANT SET-UP

Significance components in restaurant

1. Know your target market – who are your target market? Is it the teenagers? Family
crowd? Senior Citizen?
• Know your competitor
• Know your product‘s  Know your price
2. Select a service style and food concept – are you a morning person, wherein you can
own a diner specialization in breakfast, are you an owl person? Wherein you can open
at 4pm dinner/bar crowd
3. Develop a business plan – the goal of the restaurant, the description of your target
market, specific financial projection, your menu,

4. Create a menu – it should be in accordance in your overall concept of the restaurant,/

is it affordable with your budget and complements your restaurant design.

5. Choose a location and layout – when designing your kitchen thinks about the menu.

6. Get funding – your business plan will help you recognize how much money you will
need to start your business. Talking to the other owner will help you project your start
up cost

7. Permit

8. Hire Employees- need to have qualified labor, make sure your employment ads

specifically states what exactly you are looking for an employee 9. Advertise and

Market

Example of an organizational chart of hotel for food and beverage operations

HOTEL SET-UP

THE MAJOR DEPARTMENT IN HOTEL

1. Housekeeping Department – babysitting service, bed making, extra bed and sofa
bed making, pest control, laundry service, sorting of uniforms and linen. Etc.

2. Food and Beverage Service – how to check buffet before service, bill preparation
and settlement, service sequencing briefing before event.
3. Food Production / Kitchen- food and beverage production

4. Front office – (the nerve center of the hotel) how to handle restaurant reservation
request, escorting guest to rooms, baggage pick-up request, booking request and
procedure.

5. Engineering and maintenance- baking oven maintenance, dishwashing machine

maintenance etc.

6. Room Service & bar – POS bills, staff hygiene, staff grooming, delivering guest
orders, tray, and trolley cart removal, etc.

7. Sales and Marketing – hotel advertising and promotion, sales meeting, hotel sales
and incentive plans etc.
 College of Hospitality Management

First Semester, A.Y. 2020-2021

MODULE 3

Meal Management

Objectives

At the end of the end of this module, students should be able to:

• Understand and know the organizational chart of food and beverage department in
hotel and restaurant set up

Lecture

MEAL MANAGEMENT

• Refers to a planned series of events which is mainly concerned with menu

planning, food purchasing, preparation and serving the meal. Proper storage is
involved whenever necessary for food safety and prevention.
• is the combination of meal prep, meal planning, and meal storage all working
together in synergy.

Importance of Meal Management

• Saves you money

• Saves you time
• Reduce food waste
• It‘s associated to food variety
• Helps you share workload
• Makes it easy to improve cooking skills
• Reduce stress
• Helps with decision fatigue
• Allows you to learn progressively
• Helps you with aspirational diets
• Allows you to experiment with fresh recipes
 College of Hospitality Management

First Semester, A.Y. 2020-2021

MODULE 4

Kinds of Menu

a. Cycle Menu
b. Fixed/set Menu
c. Selective Menu
d. A la Carte Menu
e. Table d‘ hote Menu kinds of Menu

Introduction

Objectives

At the end of the end of this module, students should be able to:

Lecture

What Is a Menu?

A Menu Definition

The traditional menu definition is a list of food or drink items available for purchase, or a
list of food or drink items that will be served. While the majority of the time the meaning of
menu is applied to food and beverages, that‘s not always the case.

The word menu is also used frequently in the context of electronic devices and computer
programs. There it usually refers to a navigable list of options a user can interact with.

And, of course, the meaning of menu can be applied in virtually any context where a list of
services or options is presented to a customer or user. Think of a dog groomer with a menu
of services.

KINDS OF MENU

1. Cycle Menu – An a la carte menu lists the prices for each item separately. While the
prices tend to be higher, a la carte menus have more flexibility. Customers can choose
individual items and combine them any way they want.
- A cycle menu is a menu or part of a menu that has repeated options over a specific
period of time. The cycle menu definition is fairly intuitive given its name. Think of a
sandwich shop that offers a certain sandwich on Monday. Then another sandwich on
Tuesday. And so on for the rest of the week. If they stick to those sandwiches on those
days and repeat that week after week, it‘s a cycle menu.

2. fixed/set menu – A fixed menu is a menu with few options and a fixed total price.
It can be confused with static menus because the words, outside of the context of menu
names, are similar. But the fixed menu definition is far different from that of the static
menu.

3. Selective Menu – a menu that includes two or more food choices in each menu
category such as appetizer, entrees, vegetables, salads, and desserts.

4. A la Carte Menu – this type of menu offers a wide variety of dishes under each
category and each dish is priced separately. The bill will be according to the guest order.

- The literal meaning of the phrase is ‗by the card‘ although it‘s used in both languages
to mean according to the menu

5. Table d’ hote Menu – is a menu type usually with a set of number of courses, all
for a set price.
 College of Hospitality Management

First Semester, A.Y. 2020-2021

FOOD SAFETY AND SANITATION

Objectives

At the end of the end of this module, students should be able to:

Lecture

FOOD SAFETY AND SANITATION

- Food safety and sanitation management ensures that the food supply remains safe and
that people don‘t become ill when eating in a restaurant or cooking food at home. - -hand
washing is the key
-proper storage (FIFO first in first out)
-wear hairnet/ beard net to make sure that hair doesn‘t contaminate food.
-wearing aprons (wearing aprons outside the food preparation isn‘t permitted since
bacteria are so easily carried back to kitchen.

College of Hospitality Management

First Semester, A.Y. 2020-2021
TYPES OF TABLE SERVICE/FOOD SERVICE
• American
• Russian
• French
• Buffet

Introduction
 Date and Time Allotment
Week 2

Objectives
At the end of the end of this module, students should be able to:

Lecture TYPES OF TABLE SERVICE/FOOD SERVICE

1. American Service – a method of serving hotel or restaurant food, in which portions

of food are placed on plates (except for bread and butter and salads which are served
on the table) by the employees and served to each guest by the waiter or waitress.

In American service the F&B items are served according to the following manner:

 Servers serve all food items from the left side of the guest using left hand, and serve
beverages from the right side of the guest using right hand. Move in a counter clockwise
direction.
 All soiled dishes are cleared from the right
2. Russian Service– Russian service which is known as ―Service a la ruse” that is
known service in Russian style, is originated from the era of trars of Russia who believed
in ceremony and ritual. Though this type of service is gradually reducing its popularity
but still people prefer Russian service in case of great functions and state banquets.

-food is brought into the dining room in a silver platter

- Russian Service is also referred as ―Platter Service‖ since foods are positioned in well
decorated silver platters.

General use of Russian service:

• Use a separate service spoon and service fork for each dish.
• Hold platters parallel to the floor at all times. Make sure the platter is balanced
• Serve ladies first. Stand slightly behind and to the left of the person to be served, your
feet together and back straight. Step forward with your left floor into the space between
the guests, placing the platter between the guests, and over the table space.
• Lower your body using your legs and keeping your back straight.
• Never allow the platter to touch the guest plate.
Tip. Utensils are always in the right hand, as the platter is always in your left hand,
regardless of right-handedness or left handedness of the service personnel.
 3. French Service – a formal type of service that originated from European Nobility
and presently enjoyed by a few who can afford the expensive meals served. The French
service entails the initial preparation of food in the kitchen, with the final preparation
done in the dining area in front of the guest.

The food is brought to the table on a cart, called gueridon. On the gueridon is small
heating equipment, called rehaud. This service requires a level of competency and
showmanship of the food and beverage service attendant/waiter.

Role of the two waiters working together to prepare and serves the meals:

1. Chef De Rang (experienced waiter) seats the guest, takes the orders, serves the
drinks, prepares some food with flourish at the guest tables and presents the check for
payment.

2. Commis de Rang (assistant) takes the order from chef de rang. Picks up the food
from the kitchen and carries it to the dining room, serves the plates as dished by the
chef de rang, clears the dishes and stands ready to assist when necessary.

General rules:

• Food is plated directly from the pan to the guest plate where the gueridon serves as the
working station.
• Served food and beverage from the right side of the guest using right hand, right foot
forward except small items like bread and butter.
• Clear food and beverage from the right side of the guest using right hand except items
located on the left side.
• Serving movement should be in clockwise direction.
3. Buffet – is a type of service in which guest select their meal from an attractive
arrangement of food on a long service tables. Food is usually stocked in a warmer or
chafing dishes which are properly arranged from light to heavy meals. Buffet service is a
faster service and prices are usually lower than in other types of services.

a buffet is a meal where guest serve themselves from variety of dishes set out on the
table or sideboard

- Buffet is also served on special occasions or as restaurant promotions.

OTHER TYPES OF FOOD SERVICE

1. Waiter service – commonly known as sit-down service, a waiter takes care of

everything from taking orders to serving food and payment.

2. Self-service – Diners place, pay and pick up their orders at a counter similar to fast
casual and fast food establishment.
3. Semi-self Service – similar to self-service, diners order and pay for their orders at
the counter but their food is served to them when ready.