FOOD AND

BEVERAGE
SERVICES
TECHNOLOGICAL-VOCATIONAL-
LIVELIHOOD TRACK
HOME ECONOMICS- FBS (NC II)
 QUARTER 1
LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA
FOR SERVICE

OVERVIEW LESSON 2: WELCOME GUESTS AND TAKE FOOD AND

BEVERAGE ORDERS

QUARTER 2
LESSON 3: PROMOTE FOOD AND BEVERAGE PRODUCTS
LESSON 4: PROVIDE FOOD AND BEVERAGE SERVICES TO THE
GUEST
LESSON 5: PROVIDE ROOM SERVICES
LESSON 6: RECEIVE AND HANDLE GUEST CONCERNS.
 WHAT IS
RESTAURANT? INTRODUCTION
A RESTAURANT is a food
outlet that serves food and
beverages to DINE-IN
customers as differentiated
from those being served in
TAKE-OUT counters or
vending machines.

The type of services and the

service procedures among
restaurants vary depending on
their classification, the type of
food services, the volume of
orders and the composition of
their prospective customers.
DINE-IN Restaurants come in various types like:

01 COFFEE SHOP
A casual dining outlet that
caters to people “ON
THE GO” such that
most items served are
short orders
A COFFEE SHOP must therefore
insure that foods served are
easier and faster to prepare so
that service delivery can be
accomplished in shorter time.
DINE-IN Restaurants come in various types like:

02 FINE DINING

are usually designed In contrast to

for elite market and most customers
they serve special in a casual
dishes of superior dining, the
quality, often with the diners in a fine
elegance of wine dining usually
service and spend their
sometimes table side leisure time for
preparation and a dining
gueridon service. celebration or to
unwind.
DINE-IN Restaurants come in various types like:

CAFETERIAS,

03 STUDENT/INDUSTRIAL
CANTEEN
Are meant for
people with low
meal budget. It
serves value meals
that are usually
displayed in fast
food counter.
RESTAURANT
LAYOUT
THE RESTAURANT LAYOUT MUST
BE DESIGNED TO ENSURE
CONVENIENCE OF SERVICE TO
BOTH SERVICE STAFF AND
CUSTOMERS.
The layout usually consists
of:

For Large Restaurants with

DINING seating capacity of more than
AREA 100, and the orders come in
big volume, it will be
advisable to divide the dining
area into stations with each
station installed with 7 to 15
tables and about 30-50 seats.
Each table must be given
specific number for easy
identification.
 Bar Counter

Restaurants serving drinks

are advised to set up a bar
counter where drink
orders are placed and
prepared.
The Bar Area shall be
equipped with a counter
where various wine sand
drinks are displayed.
 Restaurants serving
Food buffet or fast foods or
Display counter items usually
Counter set up a specific place
for food display.
Dispatching
Counter
The food item from
the kitchen must be
dispatched through a
window counter so
that waiters need not
to go to the kitchen to
pick up and assemble
orders.
 Cashier’s
Counter
This is the area where the
cashier is seated to attend
bill statement. It must be
equipped with a cash
register or the Point of
Sales System(POS), bill
forms and receipts and
other paraphernalia for
cashiering.
Service This areas the place where
Station or preparations for service
Side Stand are undertaken. The station
is equipped with a
sideboard or cabinet with
drawers for placing the par
stock supplies, cutleries,
condiments and service
equipment to be used for
set up and service.
 Dishwashing
Counter

The dishwashing area is

placed inside the kitchen.
However there must be a
window counter where
soiled dishes will be placed
by waiters, without having
to enter the kitchen.
Washed, clean wares will
also be picked up from this
counter.
Food
Preparation
Area The Food preparation
area must be located
at the back or adjacent
to the dining area so
that the dispatching of
orders will be faster
and more efficient.
Some examples of restaurant layouts
‘Kindness and Courtesy are at the root of a positive
customer service experience’

RESTAURANT
BRIGADE
The organizational set up in a restaurant
 FOOD/BEVERAGE MANAGER
Oversees food and beverage operations in his assigned
BASIC FUNCTION:
outlet; ensures that service is carried out in accordance with prescribed
standards and policies.
SPECIFIC DUTIES:
1. Hire, train, oversee, and sometimes fire employees
2.Order food and beverages, equipment, and supplies
3.Oversee food preparation, portion sizes, and the overall presentation of food
4.Inspect supplies, equipment, and work areas
5.Ensure that employees comply with health and food safety standards
6.Address complaints regarding food quality or service
7.Schedule staff hours and assign duties
8.Manage budgets and payroll records
9.Establish standards for personnel performance and customer service
HEAD WAITER or MAITRE D’
BASIC FUNCTION:To assist the Restaurant Manager and their
Assistants in the organization and supervision of service in the
Restaurant, bar and Room Service areas.
SPECIFIC FUNCTION:

1. To ensure that the service is at all times performed in a

professional manner and to the style as specified by the
Restaurant Manager.
2. To be fully conversant with every dish served in the
Restaurant and to provide explanations as requested.
3. To communicate with other Restaurant staff and
departments.
4.To assist with mise en place through distribution of tasks and to ensure
the monitoring and completion of tasks is done properly and in time
allocated.

5.To take responsibility for service in the area of the Restaurant under
your responsibility during your shift.

6.To assist the Restaurant Manager and their Assistants in the

preparation and presentation of training programme, briefings and
SOP’s.

7.To report, monitor or handle small disciplinary matters.

 CAPTAIN WAITER OR STATION HEAD
BASIC FUNCTION: OVERSEES THE SET-UP AND DELIVERY OF
SERVICE IN HIS/HER AREA

SPECIFIC DUTIES:

1. SUPERVISE MISE-EN-PLACE PREPARATION; CHECKS AVAILABILITY OF PAR

STOCK
2. OVERSEES THE SET-UP OF THE OUTLET AND ENSURES THAT ALL NEEDED
SUPPLIES ARE PROPERLY INSTALLED AND PROVIDED FOR;
3. MONITORS TABLE SERVICE AND THE CLEARING OF TABLES IN HIS AREA;
4. CLOSELY COORDINATES WITH HIS/HER SUPERIOR REGARDING THE
EREQUIREMENTS AND OPERATIONAL PROBLEMS IN HIS ASSIGNED STATION;
5. ENSURES GUESTS SATISFACTION, SOLICITS FEEDBACK FROM THEM
REGARDING THE SERVICE AND FOOD AND ATTENDS TO THEIR NEEDS AND
CONCERNS.
 WAITERS
BASIC FUCTIONS: TAKES AND SERVES FOOD AND BEVERAGE
ORDER ACCORDING TO PRESCRIBED STANDARDS OF SERVICE.

SPECIFIC DUTIES:
1.LOOKS AFTER THE NECESSARY PREPARATIONS BEFORE THE START OF
OPERATION:
A. WIPES/PREPARES THE NECESSARY CONTAINERS, HOLLOWWARE, NAPKINS,
TRAY, CUTLERIES, OTHER SUPPLIES;
B. REFILLS SALT AND PEPPER SHAKERS AND OTHER CONDIMENTS;
C. CHECKS AND RE-STOCKS SERVICE STATION AND SEES TO IT THAT THE PAR
STOCK IS MAINTAINED;
D. SETS-UP THE TABLE AND INSTALLS REQUIRED FACILITIES.
2. STUDIES THE MENU AND FAMILIARIZES HIMSELF WITH THE OUTLET’S
SPECIALTIES AS WELL AS OUT OF STOCK ITEMS AND UNDERTAKES SUGGESTIVE
SELLING;
3. TAKES AND SERVES FOOD AND BEVERAGE ORDERS;
4. ASSISTS IN WELCOMING AND SEATING THE GUESTS.
 FOOD ATTENDANT
BASIC FUCNTIONS: Assist with all aspects of meal preparation, food
handling, and service. Restaurants, cafeterias, diners, hotels, and food
service establishments of all types hire food attendants to restock food
and dining room items, speak with customers, and oversees buffet and
food service stations.

SPECIFIC DUTIES:

1. organize and plate buffet items, break down and clean buffets, and
refill foods on the buffet as necessary
2. resupply napkins, cutlery, dishes, and condiments on food service
stations as needed during meal service.
3. clean all dining, food service, and kitchen areas before, during,
and after meal service.
4. assist with meal prep, making and serving items such as salads,
in-house dressings, and specialty drinks.
 BUSBOY
BASIC FUNCTION: DINING ROOM HELPER AND RUNNER

SPECIFIC DUTIES:

1. ASSISTS WAITERS IN MIS-EN-PLACE PREPARATION

AND TABLE SET-UP;
2. SERVES BREAD AND BUTTER, COFFEE OR TEA;
3. PLACES ORDERS TO THE KITCHEN AND PICKS UP
PREPARED ORDERS;
4. CLEAR TABLES OF SOILED DISHES, DIRT AND MESS;
5. CHANGES SOILED ASHTRAYS;
6. FILLS AND REFILLS WATER GOBLET WITH WATER; AND
7. DOES OTHER ERRANDS IN THE DINING ROOM.
 BARTENDER
BASIC FUNCTION: PREPARES DRINK ORDERS ACCORDING TO
PRESCRIBED STANDARDS.

SPECIFIC DUTIES:

1. PREPARES DRINK ORDERS, INCLUDING COFFEE FOLLOWING

STANDARD RECIPE OR PROCEDUR;
2. OPENS AND SET-UP THE BAR, EQUIPS IT WITH ALL THE REQUIRED
PRE-OPERATING SUPPLIES AND STOCKS;
3. TAKES CHARGE OF STORAGE OF BEVERAGES AND BAR SUPPLIES;
4. MAKES REPORT ON BEVERAGE SALES AND SPOILAGE;
5. TAKES OF INVENTORY OF BEVERAGE CONSUMPTION AS WELL AS
LOSSES;
6. ATTENDS TO CUSTOMER NEEDS, REQUESTS AND COMPLAINTS AT
THE BAR COUNTER;
BARBOY

DUTIES:
1.Assisting with opening and closing duties, such restocking the bar with
garnishes, straws, and napkins, ensuring that Bartenders have clean
towels, glassware, etc.
2. Ensuring bar is well-stocked with ice, liquor, wine, and beer.
3. Checking taps and appliances to confirm that they are working properly,
making minor repairs or changing out kegs, if needed.
4. Keeping the bar clean by wiping down surfaces, sweeping and mopping,
removing soiled glassware, scrubbing coolers and storage areas, and
emptying trash receptacles.
5. Learning about menu items and memorizing cocktail recipes.
 OUTLET CASHIER
BASIC FUNCTION: PREPARES AND ATTENDS TO SETTLEMENT OF
CUSTOMER’S B ILL

SPECIFIC DUTIES:

1. REGULARLY CHECKS AND UPDATES POS OF CURRENT

PRICES OF FOOD ITEMS BEFORE THE OPENING OF THE
RESTAURANT;
2. PREPARES BILLS OF CUSTOMERS;
3. RECEIVES AND PUNCHES PAYMENTS IN THE CASH
REGISTER;
4. VALIDATES CREDIT CARDS, PROCESSES CREDIT CARD
PAYMENTS AND OTHER CHARGES;
5. PREPARES THE REQUIRED REPORTS-CASHIER REPORT,
MENU ANALYSIS, ETC,;
 RECEPTIONIST
BASIC FUNCTION: WELCOME AND GREETS CUSTOMERS AT
THE ENTRANCE AND ESCORTS THEM TO THEIR TABLES.

SPECIFIC DUTIES:

1. RECEIVES GUESTS, WELCOES AND GREETS THEM AND ESCORTS

THEM TO THEIR ASSIGNED OF CHOSEN TABLES;
2. ATTENDS TO TABLE RESERVATIONS AND INQUIRIES OVER THE
PHONE AND DISSEMINATES TO ALL CONCERNED OFFERS THE
DETAILS OF RESERVATIONS;
3. MAINTAINS AND FILL LOGBOOKS/RESERVATION BOOK WITH THE
NECESSARY INFORMATION AND KEEPS ALL RESERVATION SIGNS
IN PLACE
4. ATTENDS TO GUEST INQUIRIES, REQUESTS AND COMPLAINTS.
RESTAURANT SERVICE EQUIPMENTS AND SUPPLIES
 SERVICE EQUIPMENT AND SUPPLIES IN
RESTAURANT SERVICE

GUERIDON TROLLEY BUSSING TROLLEY

USED FOR TABLE SIDE USED TO GATHER
PREPARATION. IN FRENCH
SERVICE, A CHEF PREPARES
SOILED DISHES TO BE
DISHES IN THIS TROLLEY CARRIED TO THE
WHICIH IS POSITIONED BESIDE DISHWASHING AREA.
THE GUEST’S TABLE
EQUIPMENT AND SUPPLIES

FOLDING SIDE TRAY

GLASS DIVIDER RACK
A PORTABLE FOLDING TRAY
USED TO STORE GLASSES. THE
WHERE “READY TO SERVED
DIVIDER IN THE RACK IS
PLATED FOOD” IS
DESIGNED TO PREVENT GLASS
ASSEMBLED THEN SERVED
TO GLASS CONTACT WHICH
AT THE RIGHT BESIDE THE
CAN CAUSE BREAKAGE
GUEST TABLE.
EQUIPMENT AND SUPPLIES

CUTLERY RACK
CHINA RACK
RACK FOR CUTLERIES. SOME
USED FOR RACKING AND RACKS CAN BE PLUGGED
STORAGE OF CHINA TO AN ELECTRIC OUTLET
WARES. FOR SANITIZING
PURPOSES.
EQUIPMENT AND SUPPLIES

MENU STAND AND

BREAD BASKET TABLE NUMBER
MENU
CONTAINS LIST OF THE MENU STAND IS WHERE A
SERVES AS
DISHES FOR THE MENU IS CLIPPED AND THE
CONTAINER FOR SELECTION OF TABLE NUMBER IS USED TO
BREAD. CUSTOMERS. DESIGNATE THE NUMBER
OF THE TABLE.
 EQUIPMENT AND SUPPLIES
SERVICE TRAYS
USED IN ASSEMBLING AND SERVING FOD AND
DRINKS. THE ROUND ONE IS A BAR TRAY
WITH A CORK FOR SERVING AND BUSSING
BEVERAGES. THE RECTANGULAR AND OVAL
TRAYS ARE DESIGNED FOR PLATED FOODS
AND OTHER DISHES.
CHANGE TRAY AND BILL
FOLDER
CHANGE OF THE CUSTOMER, IF ANY,
IS PLACED ON THIS CHANGE
TRAY.
BILLS ARE PRESENTED IN THE BILL
FOLDER.
EQUIPMENT AND SUPPLIES

VINEGAR AND SAUCE STAND FLOWER VASE

AND SAUCE BOAT AND CANDELABRAS
THE CONDIMENT STAND THESE DECORATIVE
CARRIES CONDIMENTS ACCESSORIES ARE PLACED
WHILE THE SAUCE BOAT IS AT THE CENTER OF THE
A CONTAINER FOR SAUCES TABLE
AND GRAVY.
 EQUIPMENT AND SUPPLIES

STRAW DISPENSER CAKE STAND SALT AND PEPPER

AND TONG SHAKER

STRAW DISPENSER IS USED AS FOR CAKE DISPLAY CONTAINERS FOR

CONTAINER FOR CONDIMENTS
DISPENSING STRAWS AND
A TONG FOR SERVING ICE
AND OTHER ITEMS.
 Name the equipment or supplies needed in a restaurant and give its
functions.

1.
3.

5.

2.

4.
WRITE AN ESSAY ABOUT THE IMPORTANCE
OF EACH POSITION IN A RESTAURANT
BRIGADE AND WHY DO WE NEED A
RESTAURANT LAYOUT ?
(IN A SHORT BOND PAPER)
 THANKYOU!

PREPARED BY:
MS. SHARMAINE REMOLACIO