FOOD AND BEVERAGE

SERVICES NCII
 3 COMPETENCIES

 BASIC COMPETENCIES
 COMMON COMPETENCIES
 CORE COMPETENCIES
 BASIC COMPETENCIES

 PARTICIPATE IN WORKPLACE COMMUNICATION

 WORK IN A TEAM ENVIRONMENT
 PRACTICE CAREER PROFESSIONALISM
 PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
 COMMON COMPETENCIES

 DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

 OBSERVE WORKPLACE HYGIENE PROCEDURES
 PERFORM COMPUTER OPERATIONS
 PERFORM WORKPLACE AND SAFETY PRACTICES
 PROVIDE EFFECTIVE CUSTOMER SERVICES
 CORE COMPETENCIES

 PREPARE THE DINING ROOM/RESTAURANT AREA FOR

SERVICE
 WELCOME GUEST AND TAKE FOOD AND BEVERAGE ORDERS
 PROMOTE FOOD AND BEVERAGE SERVICES TO GUESTS
 PROVIDE ROOM SERVICE
 RECEIVE AND HANDLE GUEST CONCERNS
 TASK TO BE PERFORM

 PROVIDE FOOD AND BEVERAGE SERVICES

(1.5hrs)
- Table Napkin Folding
- Table Set-Up
- Welcoming the Guest
- Dining Sequence
- Wine Service
- Reservation
 PROVIDE ROOM SERVICE (30 mins)
- Take Food and Beverage Services
- Set Up Tray/ Trolley
- Deliver Food and Beverage Order
- Bill Presentation
 Types of Table Service

 American Service – “plated” service

 Russian Service – “plate” service
 English Service – “family” service
 French Service – Elegant service with Showmanship
 TYPES OF MENU

1. A la carte is the type of menu that the foods are individually priced.

2.Static Menu is the common type of menu, it is updated infrequently and

it is laminated. The foods in static menu are divided in its categories.

3. A prix-fixe menu is the type of menu that offers several courses for one
fixed price. It is expensive but it offers a lot of foods.

4. Cycle Menu is a set of dishes or menu items that is different for each
day during a cycle and repeats. These menus are found in schools
cafeterias, hospitals and other institutional facilities.

5. Table d'hôtel this is the type of menu the foods has a set price.
A LA CARTE
STATIC MENU
PRIX-FIXE MENU
CYCLE MENU
TABLE D’HOTE
COMMON QUESTION DURING ORAL QUESTIONING
 Meal function/Types of
Meal

 Breakfast
 AM Snack
 Brunch (Breakfast & Lunch)
 Lunch
 PM Snack
Dinner
 Sequence of food/meal

 Appetizer
 Soup 
 Salad
 Main Course
 Dessert
 Beverage
 
 Needed information from the
guest during reservation

 Name
 Address
 Reservation History
 Contact Number
 Number of Guest
 Special request/instructions
 Preferred date
 Handling Guest
Complain

 Listen
 Apologize
 Acknowledge the problem
 Restate the problem
 Give solution or actions
 Follow up/Checking satisfaction
 Thanking the guest
 Documenting
 What will you do upon entering of the room of the
guest?

 Knock the door or activate the buzzer

 Announce the purpose and department
 Great the guest
 Ask permission
 To avoid room service mistakes:

 Repeat the information of the guest

 Repeat the order of the guest
 Common Billing
Arrangement

 Cash
 Credit Card
 Charge on Account
 What is the difference between
‘A la carte’ and ‘Table d’ hote’
menu?

 A la carte is the term used for a menu that

has individually priced dishes.
 A table d’hote menu is a menu has a set
price for a number of courses.
 What is the process for
adjusting cutlery?

 Identify what needs to be removed from each

cover
 Identify what needs to be added to each cover
 Obtain the necessary items
 Load them onto a clothed plate with all the
required items to the table
 Carry the clothed plate with all the required
items to the table
 Always handle cutlery by the handles
 To make the guest feel
comfortable and safe

 First thing to do is Smile

 Welcome the guest
 Greeting guest by name, where known
 Checking for and confirming reservation, where applicable
 Promptly acknowledge the guest and welcome them with a
greeting
 Establish if the customer has a reservation
 Hats, coats, umbrellas or parcels and presents should be
taken from the customer
 Show guest to their table
 At the table, pull out one chair to signal to the guest that they
are free to claim.
 Example of
Dinnerwares

 Showplate (14”-12”)
 Dinner Plate (10”-12”)
 Fish Plate (9”)
 Salad Plate (8.5”)
 Dessert Plate (6”)
 Appetizer Plate (8”)
 Bouillon Cup and Saucer
 Bread and Butter Plater
 Example of
Flatwares
 Dinner knife
 Fish knife
 Salad knife
 Oyster fork
 Soup spoon
 Dinner fork
 Fish fork
 Salad fork
 Dessert spoon
 Dessert fork
 Butter Spreader
 Teaspoon
 Example of
Glassware:

 Water Goblet
 Red wine
 White wine
 Champagne Flute
 SEQUENCE IN TABLE
SERVICE

 Welcoming the guest  Salad

 Water  Fish
 Bread  Main Course
 Aperitif  Wine
 Presenting Menu Card  Dessert
 Coffee/Tea
 Taking Order
 Bills Payment
 Adjust Table Appointment
 Appetizer
 Soup
 RIGHT SERVING OF
FOOD AND BEVERAGE IN
TABLE SERVICE

SERVING RIGHT SIDE (LIQUID)

 All drinks like water, mimosa, wine, coffee or tea.
 There is also a food included here like soup and
salad, dessert

SERVING LEFT SIDE (SOLID)

 All foods except to soup and salad.
 Bread, Appetizer, Main Course
 Presenting Wine

Excuse me Sir/Mam, May I present to you a full-bodied of

(NAME OF WINE) from the vineyard of (NAME OF PLACE)
with the standard bottle of ___ mL and with an alcoholic
content of ___%.

 May I open the bottle for you Sir/Mam? (Yes)

 This is your cork for your evaluation
 Would you like me to pour some for you to taste? May I
pour it now? (Ok)
 Would you like me to leave a bottle here in your table? (No)
 Thank you Sir/Mam. Enjoy your wine.
 Sequence of Serving
Food and Beverage
 Ice cold water (right side)
 Bread (left side)
 Mimosa (right side)
 Appetizer (left side)
 Soup (right side)
 Salad (right side)
 Main Course (left side)
 Wine (right side)
 Dessert (right side)
 Coffee or Tea (right side)
TABLE NAPKIN
 What is Table Napkin?

 Table napkin is a square piece of cloth or paper

used at a meal to wipe the fingers or lips and to
protect garments, or to serve food on.

 Napkin folding is a type of

decorative folding done with a napkin. It can be
done as art or as a hobby. Napkin folding is most
commonly encountered as a table decoration in
fancy restaurants. Typically, and for best results, a
clean, pressed, and starched square cloth (linen or
cotton) napkin is used.
Pyramid/Triangle
BANANA
CROWN
DOUBLE CANDLE
FLOWER
SNOWFLAKE/CROSS
BIRDS OF PARADISE
FRENCH TABLE NAPKIN
FANCY POUCH
THREE TUBES/TRIPLE
FOLD
DIAMOND
STANDING FAN
TABLE SET UP
RUSSIAN SERVICE
AMERICAN SERVICE
RUSSIAN SERVICE
ENGLISH SERVICE
FRENCH SERVICE
 TYPES OF BREAKFAST
DURING ROOM SERVICE