Fundamentals in Food

Service
Operations
This curriculum guide on
Food and Beverage Services
leads to National Certificate
Level II (NC II). This course
is designed for a College
students to develop
knowledge, skills, and
attitude to perform the tasks
required..
It covers the core
competencies of (1) prepare
dining room/restaurant area
for service; (2) welcome
guests and take food and
beverage orders; (3) promote
food and beverage products;
(4) provide food and beverage
services to guest; (5) provide
room service; and (6) receive
and handle guest concerns.
 The preliminaries of this
specialization course
include the following: (1)
core concepts in food and
beverage services, (2) the
relevance of the course,
and (3) exploration of
career opportunities as a
Food Attendant or Chef de
rang
Directions: Take this test and find
out how much you know about the
lesson.

I. Choose the letter of the best

answer. Write the letter of your
answer on the blank before each
number.
1. Restaurants are usually designed
for the elite market and they served
special dishes of superior quality.
A .Coffee shop C .Bar Counter

B . fine dining
________________ D . Industrial Canteen
2. The F&B Services staff needs to
know the value of time while serving
the guests. Sincere time-keeping and
sense of urgency helps to keep the
service workflow smooth.

A .Honesty C . Punctuality
______________________________

B . Polite
D .Friendly
 3. It is used to eat main course food
items. It can pick up just the right
amount of rice, stew, or curry.
A . Serving Spoon C . Dinner Spoon
__________________

B .Salad Spoon D . Soup Spoon

4. Non-verbal communication
occurs in all person to person
situations.
A . effectively C . Write information

B . Body language D . Sensitive

____________________________
5. It is a high-ball glass used to serve
cold coffee, iced tea, juices, and beer. A
pilsner can support beers or aerated
drinks gracefully

A . Goblet C . Pilsner
___________________________

B .Hi ball D .Snipter

6. It is a spoon with large round
cup designed to serve stews and
rice.

A . Dinner Spoon C______________________________

.Soup Spoon
D . Serving Spoon
B .Salad Spoon
 7. It this type of service, the guests get
plates from the stack and goes to buffet
counter where food is kept in large
casseroles and platters with burners.

a.Buffet Service
__________________________________ c. American
Service

b.Russian Service d. Self

Service
 8. It is usually done for ala carte
orders, good for one serving.
a.American Service
__________________________________
c. Russian Service

b.French Service d. Buffet Service

 9. It is usually done when there are
plenty of guests to be served and where
there are no heaters/food warmers for
plated dishes.

a.American Service c. Russian Service

__________________________________

b.French Service d. Buffet Service

 10. The preparation is completed in
a gueridon at the side of the guest’s
table, usually with showmanship

a.American Service c. Russian Service

b.French Service
__________________________________
d. Buffet Service
 FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
Lesson Objective
At the end of the lesson, at least 85% of the students are
expected to:
1.Familiarizes to different types of dine –in restaurant
2.Determine different terminologies related to food operations.
3.Make know restaurant lay-out.
4.Understand the value of food service operations.
What is a restaurant?

 A restaurant is a food outlet that prepares and serves

food, drink and dessert to customers. Meals are
generally served and eaten on premises, but many
restaurants also offer take-out and food delivery
services.
 Restaurants vary greatly in appearance and offerings,
including a wide variety of foods and services.
Types of dine-in restaurants
1. Coffee shop – a casual dining outlet that caters to people
“on the go” such that most items served are short orders
2. Fine dining restaurants
are usually designed for the
elite market and they
served special dishes of
superior quality, often with
the elegance of wine
service and sometimes
table side preparation and
gueridon trolley.
3. Cafeterias, Student/Industrial
canteen – are meant for people with
low meal budget.
 Restaurant lay-out
The lay-out usually consists of:
1.Dining area - The dining area is more than just an
area to place the tables and chair. It should be inviting,
warm and cozy, a place where the family enjoys sitting
and eating together. Each table must be given specific
number for easy identification.
2. Bar Counter – restaurants that served
drinks, liquor, and wine are advised to set up a
bar counter where drink orders are placed and
prepared. It is equipped with a counter where
wines and drinks are displayed.
3. Food display counter – it is a specific place for
food to display / buffet.
4. Dispatching counter – the food
from the kitchen must be dispatched
through a window counter
5. Cashier’s counter – this is where the cashier is seated
to attend the bill of the customers. It must be equipped
with a cash register or the Point of Sales System (POS),
bill forms and receipts and other materials for cashiering.
6. Dishwashing counter - it is placed
inside the kitchen. It is used for cleaning
plates, glasses, utensils, etc. washed,
cleaned wares will also be picked up from
this counter.
7. Service station – this is the place where preparations for
service are undertaken. The station is equipped with a side
board or a cabinet with drawers for placing the par stock of
supplies, cutleries, condiments and service equipment to be
used for set up and service.
8. Food preparation area – it is located at the back of
dining area for easier and faster dispatching of orders.
 Food and Beverage Organizational
Chart
FOOD AND BEVERAGE DIRECTOR/MANAGER

OUTLET ROOM SERVICE BAR BANQUET

MANAGER/SUPERVISOR MANAGER/SUPERVISOR MANAGER/SUPERVISOR MANAGER/SUPERVISOR

BAR
BANQUET
ROOM SERVICE CAPTAIN
CAPTAIN
CAPTAIN WAITER CAPTAIN

BARTENDER
BANQUET
ROOM SERVICE
WAITER
WAITER ORDER TAKER
BAR

ATTENDANTS

ROOM SERVICE BANQUET

BUSSBOYS WAITER/ATTENDANT RECEPTIONIST/ATTENDANT

BAR BOYS
I - Food and beverages service manager
Basic function: Plants, organizes, directs and controls
the delivery of service in all outlet, guestroom and
banquets and sees to it that policies and standards are
complied with.
 planning and problem solving,
 organizing the work
 directing, monitoring and coordinating
 controlling
 guest relation
 II – Head Waiter or Outlet Supervisor
Basic function: oversees food and
beverage operations in his assigned outlet:
ensures that a service is carried out in
accordance with prescribed standards and
policies.
Specific duties:
1. Monitors the necessary preparation before the start the
operations and sees to it that all needed supplies are available
and in good conditions.
2. Maintain par stock requirements. Make requisition as needed.
3. Coordinates with the kitchen regarding out of stock items and
new promotions and disseminates said information to all dining
staff.
4. Conduct regular briefing and inspection among his staff before
the start of operations.
III - Captain Waiter
Basic function: oversees the set up and
delivery of the service in his/her assigned
station.
Specific duties:
1. Conducts daily briefing and inspection of grooming among his staff.
2. Supervises mis-en-place preparation; checks the availability of par stock.
3. Oversees the set-up of the outlet and / or function room and ensures that client
requirement are properly installed and provided for.
4. Monitors the delivery of service as well as the clearing of tables and function
rooms.
5. Closely coordinate his/her superior regarding the requirement and operational
problems in his assigned station.
6. Assist in order taking and service during peak hours.
7. Monitors the consumption and utilization of supplies and take measures to control
losses and wasteful consumption.
8. Performs other duties as maybe assigned by superior.
8. Supervises daily inventory and submits inventory report to superior.
9. Prepares and submit reports and document that are required by
management. i.e. bar and stock inventory, etc.
10.Attends to the settlement of bill for banquet function (if assign to
banquet).
11.Attends to guest’ complaints and request.
12.Ensures guests’ satisfaction, solicits feedback for them regarding the
service and food, and attends to their need and concern.
13.Conducts corrective interviews among erring personnel, prepares
misconduct report as needed.
14.Trains and coaches staff regarding service procedures.
15.Conduct performance evaluation of subordinates and trainees.
IV - Receptionist
Basic function: welcomes and greets customers at the
entrance and escort them to their table.
Specific duties;
1.Receives guests, welcome and greets them and escort them to
their assigned or chosen tables.
2.Attend to reservations and inquiries over the phone and
disseminates to all concerned officers the details of reservations.
3.Maintains and fills logbooks/reservation book with the
necessary information and keeps all reservation signs in place.
V- Waiter
Basic function: takes and serves food and beverage order
according to prescribed standard of service.
Specific duties;
1. Look after the necessary preparation before the star of operation:
a. Wipes/prepares the necessary containers, napkin, trays, cutleries, other
supplies.
b. Refills salt and pepper shakers and other condiments.
c. Checks and re-stocks service station and sees to it that the par stock is
maintained.
d. Sets-up the table and installs required facilities.
2. Studies the menu and familiarizes himself with the outlet’s
specialties as well as out of stock items and undertakes
suggestive selling.
3. Takes and serves food and beverages orders.
4. Assists busboy in placing and in picking up orders from the
kitchen.
5. Assists in welcoming and in seating the guest.
6. Attends to the settlement of the bill of guests.
7. Attends to guest inquiries, requests and complaints.
8. Assists in cleaning soiled dishes, dirt and trash.
9. Perform side duties and other assignments given by his superior.
VI - Busboy
Basic function: dining room helper and runner
Specific duties;
1.Assists waiter in mis-en-place preparation and
table set up.
2.Serves bread and butter, coffee or tea.
3.Place orders to the kitchen and pick up
prepared orders
4.Clears table of soiled dishes, dirt and mess.
5.Changes soiled ashtray.
6.Fills and refills water goblet with water.
7.Does other errand in the dining room.
8.Perform other related duties as maybe
assigned by superior.
VII - Bartender
Basic function: prepares/mixes alcoholic and non alcoholic
beverages according to prescribed standard.
Specific duties;
1.Prepares or mixes drinks following standard recipes.
2.Sets- up the bar.
3.Take charge of storage sales of beverage and bar supplies.
4.Makes report on beverages sales and spoilage.
5.Takes of inventory of beverages consumption as well as of losses.
VIII - Barboy
Basic function: acts as runner and helper in the bar.
Specific duties;
1.Assist the bartender in mis-en –place preparation and
bar set up.
2.Looks after the upkeep of the bar areas.
3.Assist in clearing soiled glasses, empty bottles other
bar items.
4.May assist in serving drinks to guest.
5.May assist bartender in mixing and
preparing drinks.
 Staff Attitude and Competency
Lesson Objective
At the end of the lesson, you are expected to:

1. Make know F&B Staff Attitudes and Competencies

2. Follow Personal hygiene
3. Clothing, personal protective clothing, bandages and
dressings
Knowledge
Awareness of one’s responsibilities and roles, appropriate knowledge of
food items, food and beverage pairing, etiquettes, and service styles is a
great way to build confidence while serving the guests.

Appearance
It creates the first impression on the guests. The F&B staff members must
maintain personal hygiene, cleanliness, and professional appearance while
being on duty.

Attentiveness
Attentiveness is paying sincere attention to details, memorizing the guests’
needs and fulfilling them timely with as much perfection as one can put in.

Body Language
The F&B Services staff needs to conduct themselves with very positive,
energetic, and friendly gestures.
Effective Communication
It is very vital when it comes to talking with co-workers and
guests. Clear and correct manner of communication using
right language and tone can make the service workflow
smooth. It can bring truly enhanced experience to the guests.
Punctuality
The F&B Services staff needs to know the value of time while
serving the guests. Sincere time-keeping and sense of urgency
helps to keep the service workflow smooth.
Honesty and Integrity
These two core values in any well-brought-up person are
important for serving the guests in hospitality sector.