GOOD

DAY
FOOD AND
BEVERAGE
SERVICE
LET’S
PLAY
GROUP ACTIVITY: BUTT SPELL
Directions: The class will be divided into
two groups and each group will get 5 words
that they need to pick one representative to
spell it using her/his butt in front of the
class.
STAFF QUALITIES, SKILLS
AND KNOWLEDGE
SUCCESS IN FOOD AND
BEVERAGE SERVICE
 The learners demonstrate an
understanding on the
A. Content standard
qualities, skills in food and
beverage services.

The learner independently

defines all the staff qualities,
B. Performance standard skills and knowledge success in
food and beverage services.
ACTIVITY
Directions: Read and answer each statement below. Write your answer in your Food
and Beverage Service activity notebook.

A.Give atleast two(2) example of staff qualities and skills you observe
in food and beverage service in your community .

B. Why do you think we need to know the qualities and skills of a staff
in food and beverage industry?
 What is the importance of
having a knowledge about staff
qualities and skills in food and
beverage service?
1. PROFESSIONAL AND HYGIENE
APPEARANCE
*Staff should be clean and should use deodorants and
but not strong smelling ones.

*After shave and perfume should not be strong(as this

may have a harmful effect on the guest’s palate.

*Sufficient sleep, an adequate and healthy intake of

food and regular exercise is essential for good health
and the ability to cope with the pressure and stress of
work
*Particular attention should be paid to the hands.
They must always be clean, free on nicotine stains and
with clean, well- trimmed nails.

*Men should normally be clean- shaven or with any

moustache or beard neatly trimmed.

*Women should only wear light make-up. If nail

varnish then it should be clear.

*Earrings should not be worn with the possible

exception of studs/sleepers.
• Uniform should be clean, Starched as appropriate and neatly
pressed. All buttons must be presents.

• 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.

• Shoes must be comfortable and clean, and of a pain , neat

design. Fashion is not important here as safety and foot
comfort.

• Teeth should be brushed immediately before coming on duty.

• Cuts and burns should be covered with water proof

• Any colds or other possible infections should be
reported.

• Hands should be washed immediately after using the

toilet, smoking or dealing with refuse. Hot water soap
must be used.

• Staff should try to avoid any mannerisms they may

have, such as running their finger, through their hair,
chewing gum or scratching their face.

• Excessive jewelries should not be won. The

establishment policy should be followed.
2. KNOWLEDGE OF FOOD AND BEVERAGE AND
TECHNICAL ABILITY

*The staff must have sufficient knowledge of all the

items on the menu.

*They must know how to serve correctly each dish

on the menu, What its accomplishment are, the
correct cover, and the make-up of the dish and its
garnish.

*For beverage service the staff should know how to

serve various types of wine and drinks, in the correct
3. PUNCTUALITY

*Punctuality is all important.

*If the staff are continually late on

duty it shown 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 guest 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 place of interest
and so on
5. PERSONALITY
*Staffmust be tactful, courteous, good
sense of humor and of even temper.

*They must converse with guest in

pleasing and well spoken manner and
the ability to smile at the time pays
dividends.
6. ATTITUDE TOWARDS THE GUESTS
*Staff must provide service, and should be
able to anticipate the guest’s needs and wishes.

*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 good memory is an asset to food and
beverage staff.

*It may help them in various ways in their

work if they know the likes and dislike 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 relationship leads to
an atmosphere at work that encourage
efficiency and good team spirit among the
food and beverage service operations.
9. LOYALTY

*The staff’s obligation and

loyalty are firstly to the
establishment in which they are
employed and its management .
10. CONDUCT
*Staff conduct should be impeccable at
all times, especially in front of the
guests.

*The rules and regulation of an

establishment must be followed and
respect shown to all senior members of
staff.
11. SALES ABILITY
*All members of staff reflect the image of the
establishment.

*They are sales people and must therefore

have a complete knowledge of all forms of
food and drinks and their correct service, and
so be able to contribute to personal selling
and merchandising.
12. SENSE OF URGENCY
*In order for the establishment to
generate the maximum amount of
business over the service period, with
as high a net profits as possible, staff
must develop a sense of urgency in
their work.
 13. COMPLAINTS

*Staff should have a pleasant manner and show

courtesy and tact, an even temper and good humor.

*They should never show their displeasure even during

a difficult situation.

Staff should never argue with 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, lost of time in dealing with complaints only
makes the situation worse.
14. CONTRIBUTION TO THE TEAM
*Above all, staff should be able to work as part of a
team within and between departments.

*The success of food and beverage establishment lies on

the management and the employee. Each employee
follows the managements standard to maintain high
quality of service to its customers.

This lesson discusses the standards of staff qualities,

knowledge and skills of an ideal food and beverage
employee