INTRODUCTION TO FOOD

AND BEVERAGES
By: Mrs. Jesusa Ana Maria F. Jacalne
FOOD AND BEVERAGE
SERVICES
- It is the process of preparing, presenting
and serving of food and beverages to the
customers.

3 Main Operation Areas

1. Food Production ( Kitchen or

Bakery)
2. Bar (Beverage)
3. Restaurant (Service)
Food and Beverage Service Objectives
a. To satisfy the following needs:
• Physiological: The need to taste different varieties of food.
• Economical: The need to get F&B Services at the invested
cost.
• Social: The need to find friendly atmosphere.
• Psychological: The need to elevate self-esteem.
• Convenience: The desire for someone to do the work
b. To provide high quality food and beverages
c. To provide friendly and welcoming atmosphere
d. To provide professional, hygienic, and attentive service.
e. To impart value for money
f. To retain the existing customers and to bring in new ones.
 TYPES OF FOOD AND BEVERAGE
SERVICES
1. Table Service – the guest enters in the area and is seated. Menu lists are
given or displayed for orders.
a) English Service or Host Service – food is brought on platters by the
waiter and is shown to the host for approval
b) French Service - food is brought from the kitchen in dishes and
salvers, which are placed directly on the table.
c) Silver Service- Table is set for hors d’oeuvres, soup, main course and
sweet dish in silverware
d) American Service- a pre-plated service
e) Russian Service – the same as French Service but the food is
portioned and carved by waiter at the guerdon trolley.
f) Gueridon Service – Dish comes partially prepared from the kitchen to
be completed in the restaurant by the waiter
g) Snack bar service- Tall stools are placed along a counter so that the
guest may eat the food at the counter itself.
 TYPES OF FOOD AND BEVERAGE
SERVICES
2. Assisted Service- Buffet Service where food is displayed on
tables.
3. Self-service- also known as Cafeteria Service
4. Single Point Service
a. Take –away- Customer orders and is served from single
point, at counter, hatch or snack stand.
b. Vending- food and beverage service by means of
automatic retailing
c. Kiosk- Outstation to provide service for peak demand or
in specific location.
d. Food Court- Series of autonomous counters where
customers may either order, eat or buy.
5. Specialized Service or in situ Service – the guest is served at the place,
which is not meant or designated for food and beverage service.
a. Grill Room Service – Meat are grilled in front of the guest. The
guest will select his cut of meat.
b. Tray Service- The food is on the tray to customer in situ.
c. Trolley Service- Service are from trolley, away from dining areas.
d. Home Delivery- Food delivered to customer’s home or place of
work.
e. Lounge Service- Service of variety of food and beverages in lounge
area.
f. Room Service- Serving of food in guest rooms of hotels
a. Centralized Room Service- all food orders are processed from
the main kitchen and sent to the rooms by a waiter
b. Decentralized Room Service- a set of floor may have a
separate pantries to service them.
 DEVELOPMENT OF A CATERING
STRATEGY
1. Menus and Choices

a. A la carte – being cooked to order. Every food and beverage item is

priced and ordered separately
b. Table d’hote - offers a complete meal at a set price. It can range from
elegant to a diner’s blue-plate special.
c. Cycle- It is developed for a set period. For seasonal basis to take
advantage of product availability.
d. Cocktail Menu- usual for free-issue finger buffet for general hospitality
catering.
e. Buffer Menu- for a large selection of self-service, all-inclusive meals.
f. Café Menu- found for all-day flexible menus for contemporary
establishments servicing a more youthful audience.
PLANNING CATERING FACILITIES
• Availability of appropriate amenities
• Protection from insect and vermin infestation
• Temperature control and monitoring
• Cold Assembly- 5-10 degrees C
• Larder/ Pastry, meat and fish prep. – 16- 18 degrees C
• Hot Cook areas- 24 degrees C
• Sufficient and appropriate space for adequate, safe
working space for personnel and equipment
• Food deliveries and storage
• Staff amenities
• Food preparation
• Kitchens
• Services areas
• Eating and Dining areas
TYPES OF CATERING
ESTABLISHMENT

1. Restaurant
2. Transport Catering
3. Airline Catering
4. Railway Catering
5. Ship Catering
6. Surface Catering
7. Retail Store Catering
8. Club Catering
9. Welfare Catering
10.Industrial Catering Leisure
11.Linked Catering
 TYPES OF CATERING

1. On Premise 2. Off Premise or Outdoor

- Food is delivered where Catering
it is prepared. The - Includes partial cooking,
premises are kept well- preparation, and service
equipped and well- at customer’s premises.
finished to attract It is provided away from
customers to avail F&B the F&B Services
service provider’s base on the
- Restaurants, Pubs, etc occasion of major events
which call for a large
number of customers
 TYPES OF FOODSERVICE OPERATIONS
TYPE OF OPERATION DESCRIPTION
BISTRO Smaller establishment, with check tablecloth, chairs, cluttered
décor and friendly informal staff. Offer a honest and robust
cooking
BRASSERIE This is generally a fairly large, styled room with a long bar,
normally serving one- plate items. Often it is possible
just to have a drink, coffee or snack. Service provided by waiters,
often in traditional style of long aprons and black waistcoats
COFFEE SHOP Similar to brasserie-style operations, often themed. May be open
all day and serve all meal types from breakfast through to supper
FIRST CLASS Usually formal fine dining restaurants with classical preparation
RESTAURANT and presentation of food and offering a high level of table service.
Often associated with classic cuisine
RESTAURANT Term used to cover a wide variety of operations. Price, level and
type of service, decor, styles, cuisines and degree of choice varies
enormously across the range of types of operation. Service ranges
from full table service to assisted service such as carvery-style
operations
INTERNATIONAL RESTAURANT International Cuisine with establishments tending to
reflect specific ethnic origins.

THEMED RESTAURANT Often international in orientation, for example, Icelandic

hot rock with food prepared and cooked at the table. Also
includes themes such as jungle, rainforest or music/opera,
where waiting staff perform as well as serve

HEALTH FOOD AND Increasing specialization of operations into vegetarianism

VEGETARION RESTAURANT and/or health foods (though vegetarian food is not
necessarily healthy), to meet lifestyle needs as well
as dietary requirements
CAFETERIA Primarily self-service with customer choosing selection
from a counter or counters
in varying designs and layouts
PUBLIC HOUSES Licensed environment primarily for drinking alcoholic
beverages.
WINE BARS Often a mixture of bar and brasserie-style operation,
commonly wine themed, serving a variety of foods.
FOOD SERVICE CYCLE
 F&B Services – Terminology
a. Back Bar – A range if shelves displaying glassware and
bottles.
b. Banquet - A sit-down meal served on the occasion of a
formal or informal event such as a wedding party or a
conference.
c. Binge Drinking- Drinking too much in a single session.
d. Buffet - A dining system where the guests serve
themselves. Popular with a large number of guests and a
small number of workforce.
e. Cocktail- Any mixed drink prepared using alcohol.
f. Condiments- Spices, sauce or other food preparations
used to enhance the flavor or to complement the dish.
g. Crockery- Plates, dishes, cups, and other similar items,
especially ones made of glass, earthenware, or china clay.
g. Cutlery- Knives, forks, and spoons used for eating or serving
food.
h. Deli - A store that sells pre-cooked fine food.
i. Gueridon Trolley - A trolley used in F&B Services business on
which the food can be cooked, finished, or presented to the
guest at the table.
j. Mocktail - A non-alcoholic drink prepared using fruit juices or
other soft drinks.
k. Platter - A large flat dish or plate for serving food.
l. Pub - British name for ‘Public House’, an establishment
m. Station - A set of tables allocated to waiters in the F&B
Services
establishment.
n. Table Cover- It is the area on the table for plates, glasses,
and cutlery for single person.
 End of Presentation.
Thank you!

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