Types of Food and Beverage Services Operation

Food and Beverage Service Operation involve a multitude of activities which

engage the staff from purchasing raw material, preparing food and beverage, keeping
the inventory of material, material, maintaining service quality continuously, managing
various catered events, and most importantly, analysing the business outcomes to
decide future policies.

1.Bistro

A small restaurant, serving moderately prices simple meals in a modest setting with
alcohol. Bistros are defined mostly by foods they serve. French hone style – style
cooking, and slow – cooked foods like bean stew, are typical.

2.Bar

A long raised narrow table of bench designed for dispensing beer or other alcoholic
drinks. They are originally chest high, and bar, often brass, ran the length of the table,
just above floor height, for customers to rest a foot on, which gave the table its name.

3.Coffee Shop
An establishment that primarily serves coffee (of various types, e.g.
espresso, latte, cappuccino) some coffeehouses may serve cold drinks such as
iced coffee and iced tea. A coffeehouse may also serve food such as light
snacks, sandwiches, muffins or pastries.
Example: Star Bucks Coffee, BO’s Coffee

3. First Class Restaurant

The most luxurious and most expensive class of
accommodations on a commercial airplane, train,
passenger ship, or other conveyance.Restaurant

A restaurant or an eatery is a business that

prepares and serves food and drinks food and
drinks to customers. Meals are generally served
and eaten on the premises, but many restaurants
also offer take – out and food and delivery services.

1. International Restaurant
Is a restaurant that serves moderately prices food
in a casual atmosphere? Except for a buffet – style
restaurants, casual dining restaurants typically
 provide table service.

2. Themed Restaurant
Is a type of restaurant that uses theming to attract
diners by creating a memorable experienced?
Themed restaurants have unifying or dominant
subject or concept, and utilize architecture, décor,
special effects and other techniques, often to create
exotic environments that are normally associated
with dining because they are inaccessible, no
longer exist, fictional or supernatural or taboo.

3. Health Food and Vegetarian Restaurant

Foods is to eat restaurants that offer a variety of
vegetarian entrees

4. Fast Food
Refers to food that can be prepared and served
quickly. It can come from many places; sit – down
restaurants, counter service, take – out, drive –
thru, and delivery. Fast food is popular because of
food is inexpensive, convenient, and taste good.

1. Cafeteria
restaurant in which customers select various dishes
from an open – counter. The food is usually placed
on a tray and paid at the cashier station, and
carried to a dining table by the customer. The
modern cafeteria, designed to facilitate a smooth
flow of patron’s, is particularly well adopted to the
needs of institutions – schools, hospitals,
corporations – attempting to serve large numbers of
people efficiently and inexpensive

2. Public Houses
An establishment licensed to serve alcoholic drinks
for consumption on the premises.

3. Wine Bars
 A wine bars is a tavern – like business focusing on
selling wine, rather than liquor of beer. A typical
feature of many wine bars is a wide selection of
wines available by the glass.

Multiple Choice: Read the sentences carefully. Choose the

best answer. Write the letter on your Food and Beverage
notebook.

1. A business establishment that prepare, serves food, drinks, food to

customers.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
2. A restaurant that serves moderately priced food in a casual
atmosphere.
A. Themed Restaurant B. First Class Restaurant
C. Cafeteria D. International Restaurant
3. A small restaurant that serves moderately prices meals in a
modest setting with alcohol it is known mostly by foods they
served.
A. Bar B. Bistro
C. Cafeteria D. Restaurant
4. A type of restaurant that offers a luxurious and most
expensive environment class of restaurants in a commercial
airplane, train, passenger ship, or other transportation.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
5. A establishment that offers primarily a variety of coffee
either in hot or cold coffee.
A. Bar B. Wine Bar
C. CafeteriaD. Coffee Shop
6. A type of restaurant that offers sit – down service for a
fast and quick serving.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
7. A establishment that is licensed to serve alcoholic drinks
for consumption on the premises.
A. Bar B. Bistro
 C. Wine Bars D. Public Houses
8. A establishment that is known of its long raised narrow table
designed for dispensing beer and other alcoholic beverages
and its common known of its high chair for customers to rest a
foot.
A. Bar B. Bistro
C. Wine Bars D. Public Houses
9. A establishment that is generally served and eat on the
premises, but many restaurants also offer take – out and food
and delivery services.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
10. A establishment that is usually placed on a tray and paid at
the cashier station for a smooth and fast flow of service and
carried to a dining table by the customer.
A. Cafeteria B. Restaurant
C. Fast Food D. First Class Restaurant
11. A establishment that also serves as light snacks,
sandwiches, muffins and variety of pastries.
A. Coffee Shop B. Cafeteria
C. Bar D. Bistro
12. A restaurant that offers table service
A. Restaurant B. Themed Restaurant
C. International Restaurant D. First Class Restaurant
13. A establishment that is known of its 15 minutes maximum serving
time.
A. Cafeteria B. Restaurant
C. Fast Food D. Vegetarian Restaurant
14. A restaurants also offer take – out and food and delivery services.
A. Cafeteria B. Restaurant
C. Fast Food D. Vegetarian Restaurant
15. A typical feature of a establishment with a wide
selection of wines available by the glass.
A. Bar B. Wine Bar
C. CafeteriaD. Coffee Shop
STAFF QUALITIES, SKILL AND KNOWLEDGE SUCCESS IN FOOD AND
BEVERAGE SERVICE

1. PROFESSIONAL AND HYGIENE APPEARANCE

A. Staff should be clean and should use deodorants and
but not strong smelling ones.
B. After shave and perfumes should not be too strong (as
this may
have a harmful effect on the guest’s palate.
C. Sufficient sleep, an adequate and healthy intake of
food and regular exercise is essential for good health
and the ability to cope with the pressures and stress of
work.
D. Particular attention should be paid to the hands. They
must always be clean, free of nicotine stains and with
clean, well - trimmed nails.
E. Men should normally be clean – shaven or with any
moustache or beard neatly trimmed.
F. Women should only wear light make – up. If nail
varnish is worn then it should be clear.
G. Earrings should not be worn with the possible
exception of studs/ sleepers.
H. Uniforms should be clean, starched as appropriate and
neatly pressed. All buttons must be present.
I. Hair must be clean and well groomed. Long hair must
be tied up or back to avoid hair falling into foods and
drinks and to avoid repeated handling of the hair.
J. Shoes must be comfortable and clean, and of a pain,
neat design. Fashion is not important here as safety
and foot comfort.
K. Teeth should be brushed immediately before coming on duty.
L. Cuts and burns should be covered with waterproof dressings
M. Any colds or other possible infections should be reported.
N. Hands should be washed immediately after using the
toilet, smoking or dealing with refuse. Hot water and
soap must be used.
 O. Staff should try to avoid any mannerisms they may
have, such as running their fingers, through their hair,
chewing gum or scratching their face.
P. Excessive jewelries should not be won. The
establishment policy should be followed.

2. KNOWLEDGE OF FOOD AND BEVERAGES AND TECHNICAL

ABILITY
A. The staff must have sufficient knowledge of all the
items on the menu.
B. They must know how to serve correctly each dish on
the menu, what its accompaniments are, the correct
cover, and the make-up of the dish and its garnish.
C. For beverage service the staff should know how to
serve various types of wine and drink, in the correct
containers (e.g. glasses, cups) and at the right
temperature.

3. PUNCTUALITY
A. Punctuality is all- important.
B. If the staff are continually late on duty it shows a lack
of interest in their work add lack of respect for the
management and the guests

4. LOCAL KNOWLEDGE
In the interest of the guests the staff should have a certain
knowledge of the area in which they work so they may be
able to advise the guests on the various forms of entertainment
offered, the best means of transport to places of interest and so
on

5. PERSONALITY
A. Staff must be tactful, courteous, good sense of humor
and of even temper.
B. They must converse with the guest in a pleasing and
well-spoken manner and the ability to smile at the right
time pays dividends

6. ATTITUDE TOWARD THE GUESTS

A. Staff must provide service, and should be able to
anticipate the
 guest’s needs and wishes.
B. A careful watch should be kept on the guests during
the service (but without staring) to check the progress
of the meal

7. Memory
A. A good memory is an asset to food and beverage service staff.
B. It may help them in various ways in their work if they
know the likes and dislikes of the guests, where they
like to sit in the food service area, what are their
favorite drinks, and so on.

8. Honesty
Trust and respect in the triangle of staff, guest and
management relationships leads to an atmosphere at work that
encourages efficiency and a good team spirit among the food
and beverage service operators.

9. LOYALTY
The staff’s obligations and loyalty are firstly to the
establishment in
which
they are employed and its management.

10. CONDUCT
A. Staff conduct should be impeccable at all times,
especially in front of the guests.
B. The rules and regulations of an establishment must
be followed and respect shown to all senior members
of staff.

1. SALES ABILITY
A. All members of staff reflect the image of the establishment.
B. They are sales people and must therefore have a complete
knowledge of all forms of food and drink and their correct
service, and so be able to contribute to personal selling and
merchandising.

2. SENSE OF URGENCY
 In order for the establishment to generate the maximum
amount of business over the service period, with as high a net
profit as possible, staff must develop a sense of urgency in their
work.

3. COMPLIANTS
A. Staff should have a pleasant manner and show courtesy
and tact, an even temper and good humor.
B. They should never show their displeasure even during a
difficult situation.

Staff should never argue with a guest and if they are

unable to resolve a situation, it should be referred immediately
to a senior member of the team who will be able to reassure the
guest and put right any fault. Remember, loss of time in dealing
with complaints only makes the situation worse.

4. CONTRIBUTION TO THE TEAM

Above all, staff should be able to work as part of a team
within and between departments.

The success of the food and beverage establishment lies

on the management and the employee. Each employee follows
the management standard to maintain high quality of service to
its customer.

This lesson discusses the standards of staff

qualities, knowledge and skills of an ideal food and beverage
employee.

What’s More

Activity: True or False.

Direction: Read the sentences carefully. Write T if the given
statement is correct and write F if the given statement is not
correct. Write your answer on your F and B notebook.
 1. Good interpersonal communication is a necessary skill
in becoming a server.
2. Uniforms should be clean, starched as appropriate
and neatly pressed. All buttons must be present.
3. A good memory is an asset to food and beverage service
staff.
4. All members of staff do not reflect the image of
the establishment.
5. Staff must be tactful, courteous, good humored and of
even
temper.
6. If there are complaints of the guests about the food
they ordered, the waiter will refuse his/her concern.
7. The staff must have limited knowledge of all the items on
the menu.
8. Active listening is the act of comprehending the message
being conveyed.
9. Staff should have a pleasant manner and show courtesy
and tact, an even temper and good humour.
10. The staff’s obligations and loyalty are firstly to the
establishment in which they are employed and its management.
 1. a type of food and beverage establishment
that primarily serves coffee.
2. these beverages includes Cider, Wines, Liquor
and Spirits?
3. . is a self-service restaurant in which customers
select various dishes from an open-counter display.
4. a type of food service refers to food that can
be prepared and served quickly.
5. a restaurant that offers a variety of vegetarian foods?
6. they are originally chest high, and bar, often brass,
ran the length of the table, just above floor height, for customers
to rest a foot on, which gave the table its name.
7. a establishment licensed to serve alcoholic drinks
for consumption on the premises.
8. Staff must be tactful, courteous, good humoured
and of even temper.
9. staff must provide service, and should be able to
anticipate the guest’s needs and wishes.
10. staff should have a pleasant manner and
show courtesy and tact, an even temper and good humor.
11. staff should be able to work as part of a team within
and between departments
12. rules and regulations of an establishment must
be followed and respect shown to all senior members of staff.
13. trust and respect in the triangle of staff, guest and
management relationships leads to an atmosphere at work
that encourages efficiency and a good team spirit among the
food and beverage service operators.
14. staff should be clean and should use deodorants and
but not strong smelling ones.
15. the staff must have sufficient knowledge of all the
items on the menu.