tesson 1 History of Food Service Organization Objectives At the end of the chapter, the student should be able to: * Discuss about the foodservice industry; ‘Identify the different foodservice segments; and * Understand the significance of the history of the different foodservice segments and relate it to its operations today. _ ‘ospitality is probably the most diverse but specialized industry in the world. It is certainly one of the largest, employing millions of people in a bewildering array of jobs around the globe. Sectors range from the glamorous five-star resort to the less fashionable, but arguably more specialized, institutional areas such as. hospitals, industrial outfits, schools and colleges. Yet of these many different sectors, foodservice has to be the most challenging. Whatever the size of the foodservice operation, the variety of opportunities available is endless. “The sky'is the limit with foodservice.” From the street vendors and caterers of ancient Rome to the modem food service industry, food service skills have traditionally been taught through apprenticeship. Many colleges offer food service management programs, but 66 percent of people currently working as servers and managers hold a high school diploma or less and were trained on the job. Sweeping changes in how food is shipped stored and prepared mean that food service managers need to use the newest technological resources and to balance cost-cutting and effective food storage with the public demand for fresher food with fewer additives and preservatives. But where did it all began this word restaurant and its etymology? This word was said to be credited to the famous Monsieur Boulanger, the father of the modern restaurant, who sold soups at his all-night tavern on the Rue Bailleul. He called these soups restorantes (restoratives), which is the origin of the word restaurant. The term restaurant (from the French restaurer, to restore) first appeared in 16" century, meaning “a food which restores,” and referred specifically to a rich, high flavoured soup. However, Boulanger was hardly content to let his culinary repertoire rest there. In 1767, he challenged the traiteurs monopoly by creating a soup of sheep’s feet in a white sauce. The traiteurs guild sued, and the case went to the French Parliament. Boulanger won, and soon his restaurant, Le Champ d’ Oiseau, was restoring hundreds of hungry patrons with its succulent, well-prepared dishes. Scanned with CamScannerIn 1782, The Grand Tavern de Londres, a true restaurant, opened o the Rue de Richelieu; three years later, Aux TroisFveresProvencaux opened near the Palais- Royal, The French Revolution in 1794 literally caused heads to roll-so much so that the chefs to the former nobility suddenly had no employment. Some stayed in France to open restaurants and some went to other parts of Europe; many crossed the Atlantic to America, especially to New Orleans, the only truly French corner of the New World. Almost all went into the restaurant business. Restaurants then spread rapidly across the world, with the first in the United States (Jullien’s Restarator) opening in Boston in 1794. The oldest restaurant with contiguous operation in the United States, Union Oyster House is also in Boston and has been open since 1826. most restaurants continued on the standard approach of providing a shared meal on the table to which customers would then help themselves (Gervice a la francaise, commonly called “family style” restaurants), something which encouraged them to eat rather quickly. Other options of foodservice operations also emerged in different parts of the continent, some were left behind but eventually it was discovered: 1. Mr. Joseph Horn and Mr. Frank Hardart launched their restaurant empire in 1888 in a tiny 15 stool lunchroom in central Philadelphia with $1,000 borrowed from a family member and a recipe for coffee. This was the first automat. 2. While most Americans think of fast food in terms of modern chain restaurants, food historians like to remind us the first “fast food” restaurants were thermopolium, operated by Ancient Romans. According to John Mariani, American food historian, the phrase “fast food” was first coined by George G. Foster in 1848. It did not become popular, however, until the 1960s when chain restaurants proliferated. 3. According to the food historians, bistros are offshoots of cafes. The menu is generally the same. The difference? Bistros (Russian for quick) are quick service; cafes are more leisurely establishments. 4. According to the current edition of Larousse Gastronomique (p. 194-5), the first cafes (defined generally as places selling drinks and snacks) was established in Constantinople in 1550. It was a coffee house, hence the word “cafe.” 5. J Williard Marriott was one of the earliest in flight caterers as a result of innovative actions by William Kahrl, the manager of a new Marriott Hot Shoppe across the road from Washington’s Hoover Airport (now Washington National Airport) in the late 1930s. 6. Alongside the railroad station, sometimes part of it, the Harvey House made its appearance-the first one in 1876, at Topeka. Soon there was one at every larger railroad stop. Harvey employed pretty, polite, white-aproned, and very competent waitresses, who lived on the premises. This was the first railroad operation. Scanned with CamScanner7, Salad bars first appeared in the late 1960's in mid-rise restaurants like Steak and Brew, featuring bon fide salad fixings to keep customers busy and happy until the real food came. 8. Americans had developed a great appetite for beef by the tum of the century, and after Detroit meat-packer G.H. Hammond brought out the refrigerated railway car in 1871, chilled carcasses became readily available in the East, though fresh beef was still not common in the outer reaches of the western frontier. Hence, the first steakhouses. Below are some of our well-loved restaurants and their developers: ESTABLISHMENT DEVELOPER / PIONEER YEAR OPENED A&W Roy Allen and Frank Wright 1919 Dairy Queen Thomas Carvel 1934 Mc Donald’s Mo and Dick McDonald 1940 Taco Bell Glen Bell 1962 ‘KFC Harland Sanders, 1930 Burger King _David Edgerton and James McLamore 1955 Pizza Hut Dan and Frank Carney 1958 Dunkin’ Donuts William Rosenburg 1950 TGl Friday's Allan Stillman 1965 Wendy's Dave Thomas 1969 Red Lobster Bill Darden 1968 In the Philippines, food service became a major breakthrough through the influences of other countries. Notable restaurants in the Philippines also have humble beginnings 1. Tony Tan Caktiong and his family opened a Magnolia Ice Cream parlor from Bankerohan, Davao City to Cubao in 1975 with Jollibee as the original name. From the humble ice cream parlor, Jollibee has become one of the biggest fast-food chains in the world with 1,655 stores worldwide and total sales of more than US$1 billion. As of 2011, Jollibee Food Corporation had a total of 2,510 stores worldwide with a system wide retail sales totalling to 82.1 billion pesos for the fiscal year 2011. With its success, the company bought out their competitors in the fast food business in the Tilibee Philippines namely, Jollibee (627), Chowking (977), Greenwich Pizza (236), Red Ribbon Bakeshop (194), and Manong Pepe's (4). Scanned with CamScanner2. After some long decision making on what type business to engage in, Kenneth Sytin and his brothers opted to enter the restaurant industry. This lead to th creation of Congo Grille in 1999, That year, the business had as many as 13,09, customers a month and was dubbed “the fastest growing grill in town.” The chain has plans to build stores overseas, especially in the United States. . In 1945, after World War II, American occupation troops stationed in Quezon City, Philippines were befriended by Maximo Gimenez, a Stanford University. educated teacher. A few came to his nearby house for a drink or two, unti] they insisted that they pay for their drinks. This was the start of what is the Max's Restaurant today. 4. Gerry Apolinario had a way of enjoying delicious foog with friends and relatives. In this, he dreamed of a place of such pleasant ambience which he would share with them. After gathering his folks for organizing, Gerry’, Grill was opened on Valentines Day in 1997. Their best selling dish however is sisig. Gerry’s Grill has branches all over Luzon, Visayas, and Mindanao. 5. Dennis Nakpil and Dennis Mariano Jr. thought of creating a restaurant that emphasizes certain Philippine traditions. Their principle was “bringing the BARRIO into the metropolis.” Thus, they opened one in Quezon City in 1991, They named it Dencio's. Dencio is a Philippine variant of Dennis, the name of the two founders, Deace's lag Scanned with CamScannerLesson 2 classification Of F&B Service Facitties Objectives Atthe end of the chapter, the student should be able to: + Describe a food and beverage service facility; food and beverage facility, tween a primary and second: catering establishment; and rat * ldentfy and differentiate between the vast array of currently existing food and beverage facilities sof today, food and beverage service facilities va from food kiosks to luxurious fine dining facil different forms and sizes which will be discusse. ‘ood and beverage service is a dynamic industry covering a wide range of j as Food and beverage service facltes could be best described se a ant esablishment. A catering establishment is an organization that Provides food and beverages to its patrons or clientele, Basically, there are two types of catering establishments, the primary and the secondary catering establishment. ny as different concepts arise ties. These facilities come in cd below. Figure 2.1. Types of Catering Establishments Scanned with CamScannerPrimary Catering Facilities These types of establishments are primarily concerned with the provision of foo, and beverage services. Their main purpose for existence is to offer food and beverage. ‘Types of Primary Catering Facilities 1, Hotels - its main purpose is to provide accommodation. But alongside the neeq for accommodation, is the need for the provision of food, beverages and other services. Many foodservice establishments can also be found within a hotel, (specially a five star). Some of these are the coffee shops, room service, banquets, specialty restaurants, grill rooms and cocktail bars Restaurants — Basically, this establishment is devoted to serving only food and beverages although other concepts have also been introduced in the business itself. a. Coffee Shops - They offer coffee, snacks and often light meals through to supper items. They require fast service for the fast turnover of their guests b. Fast Food Restaurants - also called quick-service restaurants, it caters to people on the go (or working) requiring fast, economical and portable foods. ©. Casual Dining Restaurants —also called bistros, appearance and atmosphere provide an environment for casual dining where foods are served with waited table service d. Bars and Pubs — these establishments are geared to provide service of all types of alcohol with an emphasis on draught beer and good music. e. Fine Dining Restaurants — these type of establishments require highly- skilled employees for the superb service they offer, gearing up on ambiance, service and excellent foodservice. 3. Outdoor Catering — also called off-premise catering, this means catering to a large number of people ata venue of their choice, usually not within theestablishment’s premises Secondary Catering Facilities In this type, the provision of food and beverages is part of another business, so basically this is an allied or support system of the business itself. ‘Types of Secondary Catering Facilities 10 1. Club Catering - this refers to the provision of food and beverages to a restricted clientele (club members) 2. Transport Catering - refers to the provision of food and beverages to passengers, before, during and after a journey on different transport vehicles a. Airline catering caters to airline passengers on flights b, Railway catering - caters to railway passengers on trains Scanned with CamScannerc. Ship catering - caters to passengers travelling on sea d. Surface catering - caters to passengers travelling by surface transport such as buses and private vehicles 3. Welfare Catering - provision of food and beverages to people to fulfil a social need, determined by a recognized authority 4, Industrial Catering - provision of food and beverages to people at work, in industries and factories at highly subsidized rates. 5. Leisure-Linked Catering - provision of food and beverages to people engaged in leisure. Scanned with CamScannerLesson 3 Supervision and Organizational Hierarchy for Restaurant Operations Objectives At the end of the chapter, the student should be able to: * Discuss about the foodservice industry; * Identify the different foodservice segments; and * Understand the significance of the history of the different foodservice segments and relate it to its operations today. positions, thereby defining different jobs for different people. Some of them are the following: 1. Food and Beverage Manager: In large operations, the food and beverage ‘manager is usually responsible for the success of the food and beverage operations from a business point of view. He or she will be responsible for such matters as compiling the menus (in consultation with the kitchen) to make sure that the required profit margins are achieved, purchasing food and beverage items and staff recruitment and training, He ensures that the quality is in relation to the price paid is maintained. B asically, in foodservice operations today, the restaurant operates with different 2. Restaurant Manager: In operation where there are several bars and restaurants, each restaurant may have its own manager responsible in the food and beverage manager. He is responsible for the overall organization of the administration of food and beverage service areas. They must coordinate a variety of activities, whatever the size or type of the outlet. Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety. 3. Head WaiterlSupervisor: He is responsible for all the service staff in the restaurant and for seeing that all the preparation, service and clearing is efficiently carried out. In smaller establishments, he or she may also be responsible for taking reservations and for treating and seating guests. He controls that each crew member handles working material and equipment carefully and gives instructions whenever necessary. s . Station!Captain Waiter: He is responsible for the service of the station, or group of tables. He or she takes the orders and carries out the service at the U0s092% 15 eC LIBRARY Scanned with CamScannertable of the station, assisted in large establishment by less experienced and less knowledgeable staff. 5. Waiter: They perform duties such as plate’s service of dishes and the service of sauces, sometimes assisted in the simplest tasks by a trainee. Other cleaning and preparatory tasks are carried out by the waiter. 6. Commis/Trainee: The assistant of the waiter in serving the guests. He helps in fetching and carrying items as required. 7. Wine Waiter: He is responsible for the service of all alcoholic drinks to the tables, He or she must, of course, have thorough knowledge of the wines. 8. Receptionist: She is responsible to welcome and greet the customer at the entrance and escorts them to their table. 9. Bartender, He prepares/services beverages according to prescribed standards. 10. Barista: He is responsible for the service of coffee. But in the classical service, there are only three members of the service team: the busser, the server, and the caplain. Below are the outlined responsibilities: 4. Busser - basically, the busset is responsible for the followin; a. The setup of the station b. Water, tea and coffee service. c. Bread and butter service. d._ Clearing of soiled dishes, glassware and flatware from the tables. e. Resetting of tables. Duties and Responsibilities: a. Clean, wipe and stock the sidestand before service with all supplies needed by the team during service. b. Steam, clean and wipe silverware for the team. c. Arrange the tables in a proper position in station; arrange chairs in proper position and 24 inches from the edge of the tables. d. Ensure the prompt, courteous service of all guests. . Serve ice water to guests on request E Refill low or empty water glasses automatically, without being requested to do so by either the guest or the captain. g- Obtain bread and butter for guests at each table as soon as they are seated. h. Ensure that the adequate ice water, hot coffee, and hot tea are available on the station during service. i. Bus dirty tables, using the right hand and stacking the dishes on the left hand. |. Use a napkin to cover trays of dirty dishes; flatware and glassware being carried into the kitchen, so that the customers do not see soiled china and glassware. 16 Scanned with CamScannerk. Clear and reset tables as guests leave. Change table linens during service without baring the table m. Crumb tables as required between courses, 2. Server ~ servers are sales representatives. complete service of food and beverage, job consists of three major aspects: a, Represent the operation to the public b. Sell foods and beverages and the dining experience to the guests, c. Deliver what they promised (service skills) Duties and Responsibilities: Servers are responsible for the catering to all guest needs. Their a. Serve and clear food and beverages quietly and professionally in a timely manner, and using proper serving and clearing techniques. b, Ensure the setting of proper silverware before the arrival of the food item requiring such silverware. c. Enter food orders into the electronic point sale terminal and communicate special orders in person to the kitchen. d. Obtain drinks (front server) and food (back server), assisting other members of the team. e. Maintain good grooming and personal hygiene. Communicate, cooperate, and coordinate actions with the team members and all others members of the front and back of the house to ensure professional customer service. g- Check for personal supplies: Corkscrew Retractable ballpoint pens Table crumber_ Note pad Dupe pad 3. Captain — as a leader of the team, the captain primarily responsible for ensuring that the guests receive proper service, enjoy their meal and want to return, The captain achieves this goal by providing guests with the highest possible standard in service. Duties and Responsibilities: a. The captain must be personable, be a people person, and be able to “read guests minds" — being at the table before they even wave their hands to get attention. b. The captain must know the menu in detail—the ingredients, preparation, sauces, and garnishes—so as to be able to answer guest questions and sell the food better. w Scanned with CamScanner¢. The suggestive selling of items such as specials, wines, liquors, ang desserts is a prime responsibility ofthe captain, increasing both checy averages and tips. imi erly and staggereq d. Another part of the captain's job is to ensure an ore Y nv seating of the station e he tpaniiean property serve OT Sastaoners, of all guests in their Captains are held responsible for sha ee members are at al stati it know wh imately how oat ay te pickioy to be doing and approximately how long each task would take. Scanned with CamScannerLesson 4 Attributes of Food and Beverage Service Personnel Objectives At the end of the chapter, the student should be able to: * List the attributes of the food and beverage service personnel and their relevance to the industry; * Understand the responsibilities of the food and beverage service personnel; and * Discuss the significance of the quality of salesmanship among all food and beverage service personnel. ers judge the restaurant, bar, or hotel not only by the quality of food and ( facilities, but also by the kind of people who serve them. The service personnel reflect the image of the company. They must therefore carry themselves in a professional manner to make a good impression. Professionalism is a quality that is projected in terms of: 1. Physical Projection - appearance, poise, posture, and body language. a. Itis advisable to require employees to wear uniform. b. Always carry a pleasant smile and positive disposition so that the others will feel more comfortable and ease with you. c. They must always be clean; hands are free with nicotine stains and with clean and well-trimmed nails. d. Staff should try to avoid any mannerisms they may have. 2. Verbal Projection — quality of speech, diplomacy and tact in the words and expression used, including tone, volume and non-verbal projections. a. Speak with clarity. Check if you are understood whenever sending a message. b. Speakinaudible, relaxed and natural manner, maintain conversational tone and volume. c. Observe right speed, not too fast, not too slow. d. Make it a habit to use magic words like’May I”, “Do you Mind?”, “Please” and “I'm sorry.” e. Be honest and accurate in giving information. Do not bluff. a Scanned with CamScanner3. Conduct and Behavior — practice of basic courtesy, tolerance for difficult guests and customers, compliance to service standards. Specifically, a waiter/food server should also consider the following, points in serving a guest: Dress The waiter in tum is responsible for keeping his uniform in good repair and for having it cleaned and serviced. The uniform should be tailored properly, should conform to the other uniforms worn in the dining room in quality as well as style, and bein the general tradition of dining room service. Shoes must be shined, shirts starched, collar unfrayed, socks cleaned and matching, and so on. No personal jewellery should be wom in the dining room with the exception of a plain wedding bahd and a simple wrist watch. Grooming Individuals in food and beverage service cannot appear anymore extreme in their personal grooming than the most conservative of their guests. A waiter who acts contrarily is, in effect, making a management decision on what clientele the operation should attract. Female employees have more latitude, but their hairstyle should be generally simple, easy to care for, and easy to clean. Personal Hygiene Food and beverage personnel are cleaned and look clean. Hands and nails which areclose to the guest’s food have to be absolutely spotless. If they are stained by nicotine from smoking, the stains should be removed by lemon juice and the underside if the nails whitened with cosmetic pencil. Long nails are unacceptable, as they look bizarre and require almost constant cleaning, Perfumes, strong after-shave lotions, and strong smelling hair oils should not be used. Teeth should be presentable and clean and the breath sweet-smelling. Only regular professional care and several daily brushings will guarantee the waiter against offending the customers. In addition to these more apparent aspects of personal hygiene, food service personnel also assure the health of the guest by washing hands after using sanitary facilities and by treating and covering cuts, wounds, and sores with water proof flesh-colored or neutral-color bandages. In the dining room, personnel should be also careful to avoid sneezing, or excessive nose blowing in front of the guests, and should, in general, avoid touching face, facial blemishes, hair and underclothing in the guest's sight. Etiquette General politeness and amiability are obviously expected of food and beverage personnel, All remarks such as “thank you” and “good morning” should include the guest’s name, title, or the word “sir” or “madam”. When addressing persons with titles, for example, in a luxury hotel or at a banquet, the general rule is to use the title or the form most polite in greeting. For example, an ambassador is referred to as “your Excellency” when greeting him: “good evening, your Excellency.” After that he 22 Scanned with CamScanneris referred to as “sir.” An archbishop, duke or duchess merits an initial “your Grace” while other titled individuals, with the exception of royalty ("Your Royal Highness") are addressed initially as “Your Lordship.” A cardinal is addressed as” Your Eminence.” Alll others including knights (Sir ...), judges, military officers, priests are addressed as “sir,” not as “judge” or “captain.” In formal dining rooms, it is also polite to refer to the guest in the third person, although this not necessary. "Would you like another cocktail, sir?” is an appropriate as “Would the gentleman like another cocktail?” Customer Satisfaction The food and beverage service staff must see the guests have all they require and are completely satisfies. In a competitive marketplace where businesses compete for customers; customer satisfaction is seen as a key differentiator. The analysis and dissemination of data gives importance to the guest and ensures that they had a positive experience to the company’s services. Customer satisfaction is the metric you can use to reduce customer churn. By measuring and tracking customer satisfaction you can put new processes in place to increase the overall quality of your customer service In the Dining Room While waiting for the dinner and even while eating, customers notice dining room personnel. They make no complaints about many things that they observe and do not like. Unpleasant habits: 1. Yawning 2. Grouping . Mannerisms like nail biting, cross arms and lip biting . Using sign language with unwanted facial expressions . Shouting, giggling, and horse playing Daydreaming Putting hands on pockets leaning on walls, tables and chairs |. Staring look 10. Chewing gum 11. Demand for tip 12, Counting tip in view of customers 13. Bluffing customers 14. Reading newspapers or magazines 15. Use of rude or insulting language 16. Leaving one’s station longer than necessary PRN ATES Scanned with CamScannerLesson 5 Hygiene, Safety and Sanitation in the Restaurant At the end of the chapter, the student should be able to: =< ‘+ Understand importance of safety at work; * Identify the causes for safety hazards and the corrective measures tobe taken; and Understand how and why standards of sanitation should be adhered to. managing a food service business. The quality of food has been something that has always been held in high regard. It is the responsibility of the food service operator to take care of the health of the customers and workers. This can be done through knowledge of proper hygiene and sanitation even before the operation starts. The level of training for employees working in the food industry in general needs to be increased. This is a responsibility that the food industry has to their clients and the general public. Its important that this training be communicated in language that all employees understand. Practices and procedures must be translated for all employees, no matter what language they speak. Proper hygiene practices should be communicated prior to employment and reaffirmed with periodic training programs H= and sanitation are the foremost considerations in setting-up and Because you are working with the public, careful attention must be given to your personal hygiene and grooming. Hygiene means practices that promote personal Cleanliness and good health, and grooming means the process of making your appearance neat and attractive. For proper appearance and to look well physically, you must have the proper amount of rest each night. Bathe daily, and apply an antiperspirant to prevent body odors. Brush your teeth, use a mouthwash, and see a dentist twice a year. Use breath mints or breath sprays at work. Never smoke or chew gum in front of guests. Wear your hair in a simple, stylish manner pulled back from your face, and avoid extreme hairstyles. Be sure your hair is clean and combed. Use effective hair restraints, such as caps, ponytail bands, headbands, barrettes, and other accessories designed to be part of the uniform, to prevent the contamination of food or food contact surfaces. Servers should be sure their hands and nails are clean, because they are on display and touching food and utensils. Scrub your nails, and trim them to a short, even length. Female servers may wear a conservative color or clear nail polish. Keep your hands away from your hair and face. Wash your hands thoroughly with soap 29 Scanned with CamScannerafter using the restroom, clearing soiled dishes, or handling money. Male servers should be clean shaven. Female servers should use a minimum amount of makeup, such as a conservative application of eye makeup and lipstick. Perfumes and colognes do not enhance food aromas and should not be worn. Check your total appearance in. a mirror before you start work. Ask yourself, “If I owned a restaurant, would I want me as an employee?” A. Water This is to ensure the cleanliness of the food, equipment at the dining area, and the surroundings. Make sure that you have clean water containers that are always covered. It should be boiled if you are not sure if it is safe from germs and other bacteria. You may use water purifier or buy mineral water if you have enough funds. Clean water is one of the most important aspects in food industry because itis frequently used not only with the food but also in other components. B. Clean Surroundings Dirty and messy working areas bring about most cases of food contamination or food poisoning. Pests and insects like rats, flies and cockroaches that touch the food bring bacteria that may cause disease. Because of this, cleanliness, orderliness and maintenance of a pest control system in the kitchen and dining area is important. The dining area should be cleaned regularly. When spraying insecticide, do it during evenings when the eatery is closed to the public. Keep equipment and utensils safely covered in the kitchen to avoid being sprayed by insecticides. C. Sanitation Supervisor It is advisable to have one staff in charge of maintaining the sanitation of your kitchen and dining area. Working table, sink, stove and other show- cooking equipment should be cleaned daily. Dining utensils should always be sterilized. General cleaning should be done every week to control insects and other pests. D. Proper Food Handling In the food service business, proper food handling and storage is important to avoid spoilage and wastage. Remember, spoiled food that is served would damage your reputation and business. It may even cause harm to the customers. Avoid buying food or ingredients that are easily spoiled. Determine the shelf life or the length of time food or ingredients will stay edible. For example, fish can be stored in the freezer for 2 to 3 days only. Leafy vegetables should be cooked on the day bought; and meat should not be stored in big cuts because the inner part of the meat will not be frozen. E. Waste Disposal Having a proper system in waste disposal should not be disregarded. Segregate wet and dry garbage. Put black plastic bag in the trash can for ease in disposing the garbage. The black plastic bag should be closed and tied when already full to avoid being reached by flies and other insects. Scanned with CamScannerF, Cleanliness, Orderliness and Health of Workers in the Food Service These are other important considerations in the food service business. Give specific responsibilities to all workers and make it clear to them that it is their responsibility to satisfy and ensure the health and safety of the customers. Ensure also that the cook and waiters have clean bill of health. Require them to have regular medical checkups. Only in this manner can anyone be assured as to whether or not they are afflicted with a communicable disease. G. Uniform or Clothes of the Worker The clothes or uniform of the cook and waiters should be given consideration. Clean and neat clothes and uniforms give the food business a good reputation. Wearing an appropriate outfit is one way of showing respect to the customer. RIGHT & WRONG WAYS TO HANDLE FOOD, GLASSWARE, DISHES & UTENSILS Figure 5.1 Sanitary Ways to Carry Utensils and Serve Food Source: Applied Foodservice Sanitation, A Certification Coursebook, th ed, (Educational Founda- tion ofthe National Restaurant Association, 1995), pp. 141, 31 Scanned with CamScannerH. 32 Personal Hygiene of the Staff Personal hygiene begins at home, with the essential elements for good hygiene being a clean body, clean hair and clean clothing. Hair in food can be a source of both microbiological and physical contamination. Hairnets and beard covers should be worn to assure food product integrity. Long-sleeved smocks should be worn to cover arm hair. Clean uniforms, aprons and other outer garments that are put on after the employee gets to work can help minimize contamination. It is imperative that they follow and understand basic food protection practices and maintain a high degree of personal cleanliness and good sanitation practices to prevent food product contamination. Scanned with CamScanner( Lesson 6 The Table and Its Appointments } Objectives 2 At the end of the chapter, the student should be able to: ‘© Name the various types of table appointments used in the dining area of a food and beverage service establishment; * Mention the criteria for selecting service equipment; and * Describe the standard sizes, uses and upkeep of the dinnerwares, glasswares and flatwares used in different outlets in the food and beverage service department. mere canteen or an exquisite restaurant in a hotel, it is the meal time and all T: table is the “center of attraction” when it comes to food service. Whether it is a other times that food is served, have a social function and where is deemed that an immaculate table be seen. This is a time when people come together to eat, talk and share experiences. People join with others at mealtime because it is enjoyable to share a meal. The table setting, the way the meal is served and the behavior of those at the table add to the enjoyment people get when they eat together. Meals are enjoyed when a table is set with the comfort and convenience of the people in mind. The table need no be elaborate to make it attractive. However a table should be well laid so as to stimulate people appetite. The equipment and other things used to set a table are called table appointments. They include the table linen, dinnerware, flatware and centre pieces. Criteria for Selecting Good Table Appointments Before selecting our tools, utensils and equipment to be procured by the establishment, the following criteria must first be considered: Nageene . Type of service offered and the category of guests they entertain. .. The size of the outlet. ‘The layout of the dining area. Durability of the equipment, cost and ease of maintenance. 5. Availability of stock, facility and its storage, and flexibility of use. . Price factor, availability of funds and standardization. . Design, shape and color, and delivery time of equipment. Scanned with CamScannerThe Table The size and shape of tables depend entirely on the availability of space and the kind of service employed. Normally, three types of tables are used: the round, the square and the rectangular. @ ®@ @ ® @ @ e @ @ @ ‘Square Table for 4 ‘Rectangular Table for 6 ‘Round Table for 8 Figure 6.1. Types of Tables Used The height of the table irrespective of the shape should be 75 cm from the floor level. The diameter of a round table to seat four people should be approximately 92 cm, The size of a square table to seat two people should be 76 cm sq and 92 cm sq to seat four people. The size of a rectangular table to seat for people should be 137 cm x 76cm. The dimension of chairs should be relative to table dimensions. The average height of the chair should be 92 cm. The seat should be 46 cm from the floor and 23 cm from the top of the table. This would enable the guests to sit and eat comfortably, without their legs touching the underside of the table. Table Linen. Your dining table was most likely a major home design as well as monetary investment. It would be great to protect it and prolong its life for as long as possible, That’s where table linens come in. Table linen includes table cloths, place mat, table runner and table napkins. They are called table linen because in old times they were mostly made from linen fabrics which are durable. Nowadays table linen can be made from both natural and synthetic fabrics. To choose table linen you must always consider its durability, color, fastness, and ease of care. Table Cloths Tablecloths are the foundation of your table decorations, For a formal meal, or perhaps to conceal an unsightly dining table, a full tablecloth is a smart solution. For a simpler and more minimal setting, or to highlight a beautiful dining table underneath, only a table runner may be necessary, These are made with different fabrics and in different fabrics and in different colors. Usually, patterned or colored table cloths are used for casual dining whilst white and pastel plain clothes are used for more formal occasions. 36 Scanned with CamScannerThe size of a table cloth is determined by the size of the table on which it would be put-Table cloths should hang down the side of the table up to at least 30 cm. For very formal and buffet tables, the cloth should hang almost to the ground. Table cloths should be well ironed and used without creases. Placemats Placemats and napkins are the next layer of table setting, If your tablecloth is more muted and subtle, or if you skipped out on using one all together, consider being bold and having more fun with the placemat and napkin selections — perhaps a colorful graphic print or unusual material selection. They usually measure about 28-43 cm. They came in various shapes e.g. rectangular, oval, round etc. The material used includes linen, lace, plastic, ute, cork ete. Placemats are easier to maintain but they cannot be used for very formal occasions. They are used on tables that are beautiful. Sometimes they are placed on table cloths to protect them. Tablemats are used to cover the place occupied by one person whiles table cloths cover the whole table. Table Runners Table runners complement your table settings by adding color, texture and a unifying element to your table's cape. Table runners add a touch of elegance, bringing a sense of tradition to an occasion. Table runners are usually 30-33 cm wide and a little longer than the table on which they are used. They are often used alongside placemats. They are placed across the middle for the dining table lengthwise. They are mostly used to make the table attractive. Also they can be a silencer to prevent dinnerware from making noise on the dining table; they can also serve as a heat pad. Below are the following guidelines in using a table runner. 1. Measure the width and length of your table. Place your tablecloth on the table and adjust it so that all sides hang evenly. Your tablecloth should hang six inches past the table edge all around, 2. Usea table runner that is one-third the width of the table. The length should be 12 inches longer than the length of the table, allowing each end to hang. six inches past the table edge on each end. 3. Place the table runner on top of the tablecloth directly down the center of the table, The edges of the table runner should meet the edges of the tablecloth. You can adjust these lengths according to your table size, allowing for a drop of up to 15 inches. 4, Place your centerpiece in the center of the table directly onto the table runner, If you're using two or more centerpieces, place them at equal distances on the table runner at equal distances from the center of the table. 5. Use two or three table runners and place them across the width of the table to create a more contemporary appeal. The widths of these runners should benarrower than the one used for the length of the table. The lengths of the runners should be 12 inches longer than the width of the table, so the edges still have a six-inch drop. This look works well on longer tables. Allow at 37 Scanned with CamScannerleast two feet between runners when turning them sideways. Otherwise, the table looks overcrowded. 6. Use a shorter table runner to highlight a centerpiece in an informal table setting. Use a table runner that is one-third the length of the table and place it in the center. Place the centerpiece on the runner, which then acts as a textural element to the centerpiece. 7. Use a table runner without a tablecloth to highlight the table itself. Lay ‘a solid-colored table runner along the center of the table. Use a densely ‘woven linen or cotton material to match the texture of a solid wood table. For a glass top, use a runner made from a lightweight silk or cotton fabric. Table Napkins Table napkins are made with fabric or paper. The fabric must be absorbent. They canbe made to match other table appointments or to contract them. There are different napkins sizes. Napkins are usually square. The following list shows what sized napkins are used for various occasions: 1. Formal, Multiple Course, Meals - large napkins (22 to 26 inches square); 2. Buffet Service ~ medium to large napkins (18 to 24 inches square or 12x 2 inches); Informal Dinners ~ medium napkins (18 to 20 inches square); Luncheons - smaller napkins (14 to 16 inches square); 5. Tea ~ small napkins (12 inches square); and Cocktails - very small napkins 9 inches square, 4x 6inches, or 6x8 inches). Napkins at a formal meal should match the colour of the tablecloth. Napkin texture should be compatible with that of the other linens at the table and tableware finish. Fine textures work best for formal occasions, while unique textures can be used at informal meals to add interest to the table setting. Napkins are placed in the center of the service plate to save space at a formal event. Table napkins can be made of paper. They are cheaper and save washing, They can however be used only for informal dining, Table napkins are made for wiping hands wiping the mouth protecting clothing when eating. ake Dinnerware Dinnerware is a collective name given to dinner plates, breakfast plates, side plates, soup bowls, cereal bowls and dessert bowls. When selecting dinnerware, consider how the color and design will look when you serve your food in it the durability of the material the ease of care. Proper handling and storage can extend the life of your dinnerware. For competitiveness, presented below are the dinnerware and service equipment used for formal and informal services alike. 38 Scanned with CamScannerTable 6.1. Dinnerwares Ilustration Description Illustration Description Footed cup and saucer sets Flat cup and saucer sets are part of the typical 5-piece are part of the typical place seting. They are used S-piece place setting. They ‘cup may vary greatly between manufacturers. The footed cup | FlatCup and | may vary greatly between Footed Cup and | design has a small pedestal Saucer Set | manufacturers. ‘The flat for serving tea or coffee. The also are used for serving height and the style of the AP tea or coffee. The height and the style of the cup Saucer Set protruding from the bottom of ‘cup design has a flat base, the cup; this pedestal usually withouta pedestal. fits into an indentation in the [ saucer Dinner plates area component Salad plates are also a of the typical S-piece place component of the typical seting, Used for serving Spiece place setting. They "| entrées, dinner plates are | ————~_ resemble dinner plates and DinnerPlate | generally9" toll” indiameter | Salad Plate | range in size from 6" to8." and can feature either arim or These plates can be used coupe (no rim) shape for salads or desserts, Bread & butter plates are the ‘Rim shapes typically have final component of a S:piece a flat, distinct edge that place setting. These plates ranges in width from 14” resemble salad plates and are to 24” Rim shapes are Sarma | i lr sng bred, bates | CES | ed for pas, bowls, Bread and Butter” pats and servings of whipped = saucers, and platters. The butter. They may also be used | RimShape | point at which the rim ends for desserts. Bread and butter and the center potion of plate are generally 5" 07” in the plate begin is known as diameter. 21 the verge line. Coupe shapes do not have Lincheon plates are pronounced rim. Coupe typicaly 8” to 9" in Ee shaped pieces feature a “<> diameter and are perfect concave body style that is| Luncheon Plate | for serving breakfast, Coupe Shape | similar in shape to a contact lunch, sandwiches, snads, les and deserts. Rimmed soup bowls are used Coupe soup bowls are for serving soups, salads, and like rimmed soup bowls pastas. These bowls range and come in a varity of in size from 7” to 10.” Many sizes. These pieces are SD [Ste S| CS I eae oe immed soup bowl for the salads, cereal, and pastas. Rimmed Soup Bowl | bread and butter plate as part | Coupe Soup Bow! | Like coupe shaped plates oof the typical S:piece place ‘and platters, coupe soup setting bowls do not feature a pronounced rim, 39 Scanned with CamScannersmall tab-like handles. Ilustration Description Ilustration Description Lugged soup bowls are a Cream soup & saucer seis unique addition to any table. arean entertainers delight, SS ‘These small soup bowls can be Used for serving a variety used to serve a variety of hot | CreamSoup and | of soups, these bowls Lugged Soup Bowl | and cold dishes and feature Saucer feature two handles and a saucer, 2 Bouillon Soup and Saucer Bouillon soup and saucer sets are generally smaller than cream soup and saucer sets. These bowls are perfect for serving soups that are made from thin broths. —J Rimmed Cereal Bow! Rimmed cereal bowls come in a variety of sizes and are great for serving cereal, soups, and dishes of ice cream. Rimmed cereal bowls feature ~a pronounced rim. Coupe cereal bowls are great for everyday use. They can Fruitidessert bowls are generally 4” to 6” in GQ fe ised b actve a variny of | SS Gane art — asm cereals, soups, salads, and | Fruit/Dessert Bowl | used to serve individual Coupe Cereal Bow! | desserts, These bowls do not Portions of fruit, nuts, and _| feature pronounced rim. ice cream. Oval platters can be used Chop platelround platters to serve meats, breads, are often used to serve vegetables, fruits, and cheeses. meats. However, one can Platters come in a variety of use this piece for serving sizes, ranging from 12” to 20. 4 comucopia of dishes, Oval Platter ote including cakes and pies. L Coffee pots make a beautiful Tea pots are generally addition to any dinnerware shorter than coffee pots service. Coffee pots are and can be used to serve generally taller and more hot water or used to steep slender than tea pots. tea. Many of our customers Coffee Pots Teapot collect tea and coffee pots. Relish dishes are used to L-Tier serving trays are serve savory condiments or used to serve appetizers o> appt, such as cue and desserts, They are pickles, or olives. typically made from a yale Deke 4-Tier Serving Tray | dinner sized plate in a particular patter. 2-Tier serving trays are used 3-Tier serving trays like to serve appetizers and the 2-tier serving trays are desserts. They are typically used to serve appetizers made from the dinner plate and descerts. They are and salad plate ofa particular typically made from the pattern dinner plate, salad plate = = and bread & butter plate of 2-Tier Serving Tray 3-Tier Serving Tray | 4 particular pattem. 40 Scanned with CamScannerTilustration Description stration Description Cake stands are used to Cheese plates with glass display and serve appetizers, domes are used to display cakes and other desserts. They andservecheeses appetizers, axe typically made from the and finger foods. They are CakeStand | dinner plate typically made from the Cheese Plate Glass | salad or desert plat Flatware This is sometimes called Silverware and it refers to the equipment used for eating and serving food at table. Table knives, forks and spoons, serving spoons and forks, dessert spoons teaspoons and coffee spoons are all called flatware. They are made of silver, stainless steel, wood or plastic. Silver and stainless steel are affected by eggs, vinegar, salt, tea and coffee. You should avoid their prolonged contact with these foods. Discolored stainless steel can be cleaned with non abrasive materials like sifted wood ash. Below are the flatwares used for formal and informal services alike. Instead of describing the use of each, we have laid a few reminders and guidelines on how to use them generally. ae 1b 1h en ea era or ro = mt m er’ ft 2 at oe Se ae in es) a Scanned with CamScannerTaschen Knife | Dinner Knife] Ice ea Spon Demitasse | Tunckeon Tok | Dimer Fork (in erin | ain Spon | (E-Ten length) | Gril Tork leagt) Teast) or) in (-4"in leagt) Jeng) Crile Tork] Saled Tuck] Dessert Prk Grille nite Trait Knife | Steak nite cain | rin | Gin (@-9"in length) (Pin let) | in leash) length) Tent) length) Scanned with CamScanner“ley ] Cad Meat [Cake Tc, Cate Tork, [Cate Knife erin Tok | lnvinal Serving | (-10°in lng) nikal ogi) | Ga | OT erin (6-6 lag) a) length) Jeg) (ale Saw Cake Sever | Ghee Sop tier ie "en (io-t2"in |] 6-8" lengthy ers in ‘ra (GPa ng) | length) length) Chie Beet [Cocktail Tork [Crumb Knife Tate Server Tit Knile Ti Tk Thnk 66 C4'in lag) | length) Scanned with CamScannerTish Knife] Tish Server] Tish Serving Ter Gram | Ice Cream Server | Ice Cream Slicer in ag) | (10-10 Terk Tuk Jeagty | 6-9" gi) sin Tenth) Tale Crean | Ladle-ravy [Pasta Server Pie ad Cake | Pie Server Salt Spon (6-5%in kaghy | "in ag) | (10-12°in Sever | (@-10"inlengt) | (@-S"in lng) Aeagth) ein Jeng) Sandwich fork] ‘Sardine Tk Sagar Spon Sugar Tug tin lag) | 6-S"inlagt)_|6-T"in lng) | 4-8" in length) Scanned with CamScannerGlassware Glasses come in various shapes and sizes, collectively they are called glasswares, They add beauty and height to table setting. Glass wares are made with glass, plastic, stainless steel and wood. Primarily, they are categorized as: 1. Tumblers (flat bottomed, cylindrical glasses that is <> basically a bowl without a stem or foot); 2. Footed wares (a style of glass whose bowl sits ‘ten directly on a base or a foot); 3. Stem wares (glasses having all three features; a ie bowl, foot, and stem); and 4. Mugs (a tumbler with a handle or as a tall glass cup) There are various types of glassware of different shapes and sizes, all serving their own purpose. Learning which drinks belong to which glass is beneficiary to both you and your customers. They receive a higher quality drink, which in turn reflects back on you and/or your establishment. Usually, glassware is named after the drink it is used to serve with, i.e,, the water goblet is used to be a vessel for drinking water or the cocktail glass for most of the cocktails. Shot Gass OMdashoned Gass Delmonico/Juice High Ball Gass Coins Glass Zombie Gass Glass SDYTG Beer Pilsuer ish Coffee Mug ‘Beer Mug Cocktail/Martini Margarita Glass Water Goblet Glass Figure 6.2, Parts of a Glass 45 Scanned with CamScanner! ‘Ligueur Glass a ‘Sherry Gass ! Champagne Tulip CYT Powsse Café Gass Red Wine Glass White Wine Glass Champagne Saucer Te ‘Sherbet Glass Soda Glass Brandy Shifter Sour Glass, y Hurricane Glass Poco Grande Glass Scanned with CamScannerHollowwares and Other Service Equipment Hollowware is a term that refers to table service items such as sugar bowls, creamers, coffee pots, teapots, soup tureens, hot food covers, water pitchers, platters, butter pat plates and other metal items that went with the china on a table, It does not include flatwares. Below are some of the most commonly used hollowwares in both formal and informal food and beverage service operations: are Waiter trays are the to serve a variety of largest and heaviest piece beverages including ofthe easel Inadaition to water, iced tea, and their use in tea and coffee soda. services, the silver waiter tray can be used to serve desserts, hors d'oeuvres and a variety of finger foods and beverages in very impressive style, Creamers are similar in Sugar bowls are sed to serve granulated sugar size to the sugar bowl, as well as sugar cubes, for a given pattern, These Generally, these pieces pieces feature a decorative match the coffee pot, Sugar Bor! | tea pot, creamer, and trea serving tray. Gravy boats are used for serving gravies and sauces. Gravy boats may include an attached, or detached, under plate. You can find these versatile pieces in a variety of shapes and sizes. Another important piece of service equipment in the restaurant operation is the side station, It is used by the service staff to keep all the service tools, utensils and other small equipment in one place. It is also used as a landing table for the dishes picked up from the kitchen enroute to the table and the dirty dishes from the guest’s table to the wash-up area. Fig. 63, An Actual Side Station a7 Scanned with CamScannerTrolleys also ease up the job of a food and beverage attendant for it can aid in travelling not only to the different parts of the dining room but also to other service areas. Some of them are listed below: Tlustration Description | Gueridon or Flambe Trolley. A gueridon or flambe trolley isa small mobile trolley that can be placed alongside the guest's table. It consists of one or twobumers, a gas cylinder and a work and storage space for plates and. cooking equipment. Using this trolley, the food is flambed at the guest's table. Only skilled and well rained waiters are allowed to handle this service as there isthe risk of spoiling food by overcooking it, and of the flame causing aie in the premises. Rooni Service Trolley. This trolley is known for it versatility, Itis used forthe service to ‘guests in their rooms. The waiter sets up the ‘meal and covers onthe trolley and wheels it into the guest's room. This trolley may also be used as a dining tble in the privacy of the guest’s room, Beneath the trolley top, provision is made for mounting a hot case to keep the food warm. da Dessert Trolley. This trolley serves as a visual aid to selling desserts. Guests’ aremore likely to order a dessert if they can see what is available, particularly if it is well presented. Some dessert trolleys arererigerated, Gateaux, pastries, jellies, tarls, pies, lans andsouffles can be served from a dessert trolley. The table, table appointments and other service equipment are assets of the establishment and cost a considerable amount of money. Great care should be taken while handling it and a strict control system should be employed on its use, breakage and pilferage. Regular inventories should be taken to keep check on the costs, and to identify the right time to make a purchase indent to replace equipment that is in short supply. 48 Scanned with CamScanner