SFBS REVIEWER

Main Objectives

•Most food and beverage operations aims to provide:

✓Clean, Hygienic and Safe Environment

✓Quality food and Beverages

✓Comfortable and well-designed facilities

F and B Industry: Profit Oriented Sectors
✓Professional, attentive and friendly service
FAST FOODS: establishment that serves foods for which
✓Value for money there is little or no waiting

Alcoholic Beverage – includes wines and all other types of TABLE SERVICE: restaurant is one in w/c customer are
drinks such as cocktails, beers, spirits and liqueurs. seated and serve at tables.

Non-Alcoholic Beverage – include bar beverages such as ETHNIC: specializes in food associated with a particular
mineral waters, juices, squashes, as well as teas and milk. culture. Common are these are Chinese, Mexican, Greek,
French, German and Filipino.
F and B: Characteristics
SPECILATY: features foods of particular type; such as
• Main characteristics of F and B service:
seafood, pancakes, chicken, vegetable, stakes, doughnuts,
or sandwich, some limit their menus almost exclusively to
✓A vital part of everyday life
specialty
✓Major contributor to the economy
✓Encourages Entrepreneurship LIMITED MENU: offers limited menu, management as a
✓Promotes diversity through different food concepts and conscious decisions to restrict the number of items on the
cuisines menu
✓Innovative FINE DINING: emphasize high-quality food expertly
✓High Competition prepared and professionally serve. Few convinced food are
✓Fulfil Basic Needs used and most foods are prepared from fresh ingredients.

F and B Industry CHAIN RESTOURANT: are linked in some ways. For

more ownership provides the link; two or more
Features – the physical characteristics of the product establishment that may not resemble each other in any way
have common ownership.
Benefits – the satisfaction of customers
THEM RESTOURANT: is designed around particular
F and B Variations among other establishments
theme w/cis used or reflected n every element of the
- Menu Items establishment
- Food Quality
TOPS: restaurant is a foods and beverage operation
- Menu Prices
situated on the tp of the floor of at hotel or other tall
- Service
building, usually located in some part of major city where
- Ambiance
the view is interesting or spectacular.
TYPES OF RESTAURANT AND ITS FUNCTION
FAMILY RESTOURANT: cater to a family group-
parents with children and other contemporary family
groupings.

CAFETERIA: is food service establishment that permit

customer to see the foods available and to make selections
form among those displayed

BUFFET: is type service characterized by one or more

tables on w/c selctions of variety of food are attractively
displayed on platters, in bowls and in other suitable vessels.
CATERING: is preparing and serving food to group of
people gathering for a specific purpose, such as attending
meetings, celebrating wedding or birthdays.
INSTITUTIONAL FOODSERVICE: is a term used to
refer to a wide variety of service, organization, public and
private, that attend to one another of may possible public
needs, schhol, college, hospital, nursing homes and prison
are common example of institution.
AIRLINE CATERING: is a business of providing food
prepared and packaged for service by an airline crew during
flight.
CLUB FOOD SERVICE: operation provide food service
in membership establishment known as clubs.
STAND: a stand is stationary, open air foodservice
establishment with or without a dining room facility.
COFFEE SHOPS: traditionally coffee shop was a limited
menu establishment to w/c customer typically went to order
coffee and some other items such as doughnut, sandwich,
or a slice of pie or cake.
DINER: is normally a moderately price full-service
restaurant. Typically open long hours sometimes 24 hours a
day and serving breakfast. Lunch and dinner form a single
multiple menu.
NEIGHBORHOOD RESTOURANT: caters to the needs,
tastes and preference of people who live or work nearby.
DRIVE-THRU: is an operation at w/c a customer can
drive a vehicle to a window to obtain and pay for food
without leaving the vehicle.
TAKE OUT (TO GO): operation that prepares food for
consumption off premises.
FOOD SERVICE:
- To provide fully prepared foods for immediate
consumption
- To provide food and beverage to people whose not in their
homes.
- The F&B Dept. within hotel consist of various units and
huge quantity of staff in order to cater the needs of
customers inside or outside the hotel.
2 Categories of Food Service Establishment:
1. Commercial
2. Non – Commercial
Duties of Food Beverage Director
Key Accountabilities
• He manages the departments Galley, Restaurant, Bars,
Provision and Controlling effectively, enforce company
standards, maintain food cost, improve and maintain sales
and provability implement and eliminate complaints.
• In charge of all aspects of the food and beverage
operations onboard, including revenues, food costs,
budgets, inventories, sanitation onboard and discipline in
his department.
• He co-ordinates the different departments.
George Auguste Esccofier - Classical Brigade
Chef de Cusine - executive chef, in charge of the
entire kitchen(basically the general)
Sous Chef - the under-chef, second in command.
Supervises and coordinates the various station chefs (chef
de parties)
Chefs de Partie - “station chefs” specialize in method. A
chef de partie usually has several demi-chefs (assistant
station chefs) and commis (attendants) working under
them.
Demi-Chef - assistant station chef. Does most of the actual
preperation of the food in the specific station they are
assigned, as supervised by the station chef (chef do partie).
In charge of the staion if the station chef is absent.
Commis - attendants assigned to a particular station and
given the grunt work, or lower-skill work. Usually in
training to become an demi-chef.
Apprentice - lowest man on the totem pole and given the
heavy lifting work while studying the culinary arts and in
training to become a commis and then move up from there.
Station Chef
Saucier - sauces
Poissonier - fish and shellfish dishes
Friturier - fry chef prepares all fried items (basically deep
frying)
Grillardin - grilled and broiled foods
Rotisseur - roasted and braised foods
Potager - stocks and soups, assistant to the saucier.
Legumier _ vegetable dishes
Entremeteir - preparing vegetable dishes, soups, and
stocks
Garde Manger - cold foods including salads, cold meats,
pates,
terrines, sausages, hors d'oeurves,
decorative carving garnishes
Boucher - meat butchery, and poultry and fish treatment.
Charcutier - prepares pork products such as pâté, pâté en
croûte,
rillettes, hams,sausages, or any cured
meats.
Patissier - pastry chef
Confiseur - makes petits fours and candies
4. English service – “host”, the main entree is
placed in front of the host, who carves and plates
it in the table5. 5. Cafeteria service – prepared
foods displayed so customers can view the array
of offerings prior to selection
6. Buffet service – Trays are used. Customers
take plates and proceed to a long table
7. Take Out / Delivery Service – food being consumed off
premise

Glacier - makes cold or frozen desserts (today this would 8. Room Service – food is moved to and served in the
be someone who makes ice cream and other frozen room
desserts, and perhaps also makes ice sculptures.
Reasons in Patronizing Beverage Establishment
Decorateur - decorates cakes or other items
• Dining
Boulanger - baker, makes breads, rolls, and cakes • Entertainment
• Socializing
Related Food & Bev.in a Hotel • Business
• Meeting new people
• Kitchens
• Getting away from home
• Restaurants
• Killing time
• Catering (internal and external)
• Relaxing
• Banquet (Internal and external)
• Drinking
• Room Service (In-room dining)
Styles of Beverage Service
• Mini bars
• Lounge bars  Front Bar – drink are served to customer seated
• Stewarding at thebar by a bartender
• Staff canteen  Service Bar – provides serve with the equipment
to take drink orders and serve drinks
Food Service varies from:
 Special purpose bar – customers act as servers,
1.Menu items placing drink orders with bartenders.
2.Food Quality
- Ingredients used Kinds of Bar
- Professional skill
- Time and effort extended on food preparation
3. Menu Prices
4. Types of Service
a. Table Service
b. Counter Service
c. Room Service
d. Self Service
e. Take-out or delivery service Responsibilities of Bar Manager
5. Ambiance
-Supervising the ordering of wine
Types of Food Service -Preparing wine list
- Overseeing staff
1. American – food portioned and plated in the
-Maintaining cost control
kitchen carried by service to diners
-Assist guest with wine selection
2. Russian Food Service – food arranged in serving
platters in the kitchen, then carried to a serving Menu
stand near the table
3. French Service – most expensive & elegant, uses ❖ It comes from the Latin minutus meaning small and
GUERGION(a trolley) food is transported from refers to a small list ofFoods.
kitchen to dining room
❖ A list of the foods and Beverages that may be ordered at
Other Types of Food Service a restaurant
Menu Design:
• The restaurant menú is the backbone of the business, it
depende largelyon the success or failure of your
performance in the gourmet twist.
• When designing a menú, you should consider several
factors, such as inventory, local style, the audience you
want to attract and many others.
• The menu represent largely profit business, design or
engineering is of great importance and there is a lot of
factors to consider.
1. CREATE A SKETCH BASIC MENU
FORMAT:
You must create a sketch basic menu format.
❖ You can choose a color that matches the style of the
restaurant
❖ Menus must show the order in which people actually
take the dishes. In today setting the order is as follows:
breakfast, lunch, snacks, dinner and then dessert. Generally,
simple drinks (water, soft drinks, tea) will be listed,
specialty drinks (Wine, Cocktails) are usually in a separate
list is added.
2. MAKE A LIST OF MEALS AND PRICES
❖ You have to make a list of foods and prices. The easiest
way to do this is to write in columns (Meals, description,
price)
❖ Make sure you clearly see which dish belongs to each
description or price, especially if the font is small and the
row is difficult to follow.
3.DESCRIPTION OF EACH DISH
❖ The dishes must have a title that describes it.
❖ Include a brief description of all the ingredients that
make the dish.
❖ It is important to note when the dishes are spicy or have
any ingredient that may cause allergic reaction.
4.ADD PHOTOS BUT WITH CAUTION.
❖ Photos on the menu isrecommended to be performedby a
professional.
❖ It is good sometimes to leavethe dishes imagination
ofdiners.
5.GIVES GOOD RESULTS GIVE ATTENTION TO
THEFINER DETAILS THE SECOND TIME THE
MODELS AREREVIEWED:
❖ Focus on the font, margins, spacing, and everything that
has to do with the composition: keep fonts simple letter. Do
not use more than 3 fonts in the menu or give the
impression of being very full.
❖ We must try to see that each page is balanced. You can
make a square around each area with the content, then be
secured in total placement against left blank.
6.SELECT THE FINAL FORMAT:
❖ In this step there q ensure that the restaurant owner,
manager and chef finalize the design content
❖ Also, someone who is not in the business could give
their ideas, which may be obvious to the understanding can
be confusing to the layman.
7. PROOF, READ AND PRINT THE FINAL DESIGN:
❖ To close must be proofread and print the final design.
❖ Review all the menu in great detail, errors in the menu
give a poor message about the quality of the establishment.
❖ Print your new menu and ready for the success of the
restaurant.
TABLE COVERS
Refer to the table cloths or placemat that are used to
cover and protect the table surface. Linen, cotton,
nylon, cotton blends, plastic, raffia, bamboo, cork and
sinamay are some of the materials for table covers
TABLE CLOTH
Before shopping for table cloth, measure the table. For a
formal table cloth, add 16” to 24” to both the length and the
width of the table for the drop. An informal cloth needs
less drop – usually to 10 to 15 inches. The only kind of
table cloth that should touch the floor is the banquet cloth.
Hems should be narrow, with even, straight stitches. Hand
sewn hems are more elegant than machine stitched.
Placemats
Placemats should be large enough to hold the entire place
setting, but they should never overlap. Mats range in size
from 12 to 14 inches deep and 16 to 18 inches wide. They
come in a wide range of colours, designs, materials sizes
and shapes, and the most versatile of all the table covers.
They are acceptable for every occasion except the formal
dinner or tea table.
TABLEWARE
Refers to eating and serving utensils and a few decorative
pieces. They are classified into two:
 A. Flatware. It is the name given to utensils used
for eating and serving food –knives, forks and
spoons used by each person and the serving
pieces. They are made from stainless steel, silver
or silver plated and plastic.
B. Hollowware. It is the name given to items like
teapots, bowls, trays and candle holders that are
made from a metal substance such as silver plated
steel, stainless steel or pewter.
Table Runners
A new comer to the table scene, they are found in a wide
variety of fabrics and synthesis. Usually runners are placed
on either side of the table to hold numerous place settings
or they may be crisscrossed for four placed settings.
Can be inexpensively produced and other
popular glass dishes are made from it. It is most popular
for daily use. It is usually moulded or pressed and emits a
dull sound when tapped.
. A heat resistant, milk –
white or colored. It is durable, has lustre and sounds dull
when tapped.
CENTERPIECE
is an important item of a display, usually of a table setting.
Centrepieces help set the theme of the decorations and
bring extra decorations to the room. A centrepiece also
refers to any central or important object in a collection of
items.

NAPKINS

Napkins vary in size. Those that are used for dinner are
usually larger than those used at breakfast and lunch.
Napkins are used to wipe your hands and face clean while
eating and to protect your lap from spilled food. They vary
in size depending on the occasion. Cloth napkins for a
formal tea party are quite small measuring about 12 by 12
inches and are used only for the lips and finger tips. Larger
napkins are used for breakfast, lunch and dinner, about 17
by 17 inches. For formal dinners or banquet, napkins are
24 inches square.

DINNERWARE

Dinnerware refers to the dishes in which food is artistically

arranged and served. It should be made of good design and
colour. Poor design and colour can make the most
appetizing dish unappetizing.

DINNERWARE

Dinnerware refers to the dishes in which food is artistically

arranged and served. It should be made of good design and
colour. Poor design and colour can make the most
appetizing dish unappetizing.

GLASSWARE

Glassware refers to drinking glasses, juice glasses, sherbet

glasses, sauce dishes salad and dessert plates. Drinking and
juice glasses come in different sizes. They usually come in
varying patterns and colours.Glassware used for beverages
are classified into two. A stemware has a stem and a
pedestal or foot. Tumblers are glasses without stem.

TYPES OF GLASSWARE ACCORDING TO

MATERIALS

Lead glass or crystals. The most expensive and most

beautiful glass. It has a brilliant lustre and emits a clear,
bell like ring when tapped. Most crystals are hand-blown.