FOOD AND BEVERAGE

SERVICE
PRESENTED BY - RISHAPRIYA
Food and beverage service :-
 Food and Beverage Services is a process of
preparing, presenting and serving of food and
beverages to the customers through restaurants,
food stalls etc. It also includes all the companies
involved in processing raw food materials,
packaging, and distributing them. This includes
fresh, prepared foods as well as packaged foods,
and alcoholic and nonalcoholic drinks or beverages.
Hierarchy
TYPES OF SERVICE:

English Service 
 English service requires the food to be placed on large
platters or in large bowls.
 These food portions are then delivered to the guest's table
by waiters/servers.
 Once the host checks and approves the food the same is
placed on the table.
 The guests then pass the food around the table and serve
themselves.
French Service 
 French service is a method of serving food.
In this food serving style, large joints, roast
poultry, whole fish, and so on, that have
elaborate garnish, are neatly arranged on a
platter, presented to the host, taken back to
the sideboard, carved, portioned, and served
to the guests with service spoon and fork.
Russian Service 

 Similar to the French Service but faster and less expensive.

 Display and presentation are the major part of this service.
 Whole joints, poultry, game, fish etc are elaborately garnished and
dressed.
 After presenting to the guest the server or waiter portions or carve
them and serve to the guests.
 Normally only one server is required per table.
FOOD AND BEVERAGE OUTLET :-

 Coffee shop
 Fine dining resturant
 Speciality resturant
 Bar
 Discotheque
 Resturant
 Banquet
 BISTROS
 CAFETRIA
DUMMY WAITER
  Dummy waiter is another term for side board. it is a restaurant furniture and used to keep all the
serving equipments for a meal session.

 The following service equipment can be stored in a side

 List of Legends
 1.Service spoons
 2.Sweet spoons and forks
 3.Soup spoons
 4.Fish knives and forks
 5.Joint knives and forks
 6.Side knives
 7.Tea spoons, coffee spoons
 8.Fish plates and sweet plates
 9.Side plates
 10.Coffee saucers
 11.Under flats1
 2.Service salver1
 3.Dirty linen
 14.Check pad on service plate
 15.Assorted condiments
COORDINATION WITH OTHER
DEPARTMENT :-
 1. KITCHEN – The Indian kitchen prepares most of the items in the menu. These include all
tandoori dishes, north & south Indian dishes. The south Indian kitchen prepares all the
dishes in the menu that are south Indian including the appeals, crust ace and the famous
degree coffee.
  
 2. SERVICE BAR – All drink orders (liquors, soft drinks and wines) are made at the service
bar. The service bar also takes care of room service and lobby lounge.
  
 3. KITCHEN STEWARDING – Kitchen stewarding take care of washing the cutlery and
crockery. Also, weekly buffing of various EPNS items air taken care by kitchen stewarding
  
 4. HOUSEKEEPING – The Restaurant co-ordinates with the housekeeping department for
procurement of various linen & uniforms of the staff. The department maintains an
inventory of the linen given to the restaurant as to keep control.
  
 5. OTHER OUTLETS – There are times when a certain beverage is unavailable at the outlet.
At such times, an IDT made and items are procured from other outlets.
  
 6. ENGINEERING – Any repair or maintenance work at the outlet is
carried out by Engineering Department. Maintenance of coffee/ tea
machine, microwave & other equipments.

 7. FOOD & BEVERAGE CONTROLS – The controls department takes
care that there is minimum pilferage of items (especially liquor).
 
 8. FRONT OFFICE – To get information about occupancy,
housecount. Info about Group’s, VIP’s, Crew Movements. Info about
reservation status i.e. whether RRIB or not. To check for any billing
instruction, discounts etc. 9. STORES, PURCHASE, RECEIVING –
Requisition for general inventory or bar stores is sent & same is
procured as & when required.
TYPES OF CATERING :-
 Restaurant
 Transport Catering
 Airline Catering
 Railway Catering
 Ship Catering
 Surface Catering
 Outdoor Catering
 Retail Store Catering
conclusion
 In food and beverage operations two things must be coherent one is food
and another one is service, these two things are inextricably interrelated.
During serving food quality and quantity must be ensured. Food
production and preparation must be ensured with standard. Health and
safety must be ensured according to HACCAP principles. During menu
preparation customers choices must be given preference. Several
aspects have been discussed through this report and proper standard
must be ensured throughout the process. To increase profitability of the
hotel service people should give emphasize on up selling and customers
attraction and satisfaction. There should not be any gap between
customers’ expectations and delivered service and food.
THANKYOU