Food and Beverage

Specialised forms of service

Specialised Service

 Breakfast Service
 Afternoon tea Service
 Service in situ
 Room/Floor Service
 Conference and Banqueting

Breakfast Service

 Traditional British
– 8 courses
– Substantial meal
 Continental breakfast/“Café complet”
– Light meal
– Snack
– Larger Midday meal

1
Breakfast menu items

 Juices  Pancakes
 Fresh fruit  Cold buffet
 Cereals  Breads
 Yoghurts  Preserves
 Fish  Beverages
 Eggs
 Meats
 Potatoes and Veg

Full/Continental
 Full Breakfast
– Two to eight courses
– Cooked main course
 Continental
– Toast (selection of pastries) butter and
preserves
– Hot beverage
– Can include a wider selection of menu items
 Cover
 Service

2
Afternoon Tea

 Old English tradition

 Full Afternoon Tea
 High Tea
 Covers

Service in situ

 Food and Beverage taken to where the

guest/customer is
– Airlines
– Hospitals
– Hotels
– Trains
– Home delivery
– Off Premises

Floor/Room Service

 Varied types
– Basic Tea and coffee (in room)
– Mini Bar (in room)
– Vending machines (in common areas)
– room service (Full/Partial)

3
Room Service

 Full or Partial room

service
 Use of floor pantry
and food lifts
 Central Kitchen
 High level of
knowledge

Room Service

 Order over the

phone
 Order using door
knob menu
(breakfast only)
 Always check orders
before going to
room
 Make sure all check
are signed by guests

4
Specialised equipment
 Trolleys
 Hot boxes

Mini Bar

 Different Types
– Honest bars
– Sensor systems
– Sealed bars
– Staffed mini bars
 Advantages and Disadvantages

5
Lounge Service

 All encompassing service

– Breakfast service
– Morning coffee
– Apéritifs/Cocktails
– After meal drinks
– Afternoon tea
– Late night drinks
– All day dining
 Buffets/Trolleys

Other forms of Service

 Hospitals
 Home Delivery
 Airlines
 Rail Service

Readings

 Readings –
– Pg 256 – 281 F&B service 8th Ed Lillicrap

 Advanced Reading
– Pg 283 – 328 F&B service 8th Ed Lillicrap