FOOD AND

BEVERAGE
DEPARTMENT

Prepared By: Group 1

Bstm2B-Madrid
Prof: Minerva Mendoza
WHAT IS FOOD AND BEVERAGE
DEPARTMENT?

• This department looks after the

service of food and drinks to
guests. The Food which is made in
the Kitchen and Drinks prepared
in the Bar to the Customers
(Guest) at the Food & Beverage
premises. 
POPULAR CATERING ESTABLISHMENT:

• The objective of the popular catering

establishment is to provide a quick and
economical meal in a clean and standardized
dinning room.
 RESTAURANTS

• A restaurant is an outlet that has provision

for dispensing food and beverages to its
customers.
1. Fine Dinning Restaurants:
• These restaurants stand apart from the rest
with their classical presentation in every form
- the dishes on the menu, the beverage list,
the ambience, the quality of crockery and
cutlery, the service, the types of
entertainment, etc.

2. Multi cuisine Restaurant:

• This is a type of restaurant where food from
different countries and region are provided.
3. Speciality Restaurants:
• The Specialty Restaurants are those that
specializes on certain type of preparations –
like Tandoori Items, Burgers, Sandwiches,
Sea Foods, Vegetarian, etc.

4. Ethnic Restaurants:
• Ethnic Restaurants specializes on service of
food & beverages of a particular region.

5. Themed Restaurants:
• These restaurants have the ambience
describing the name of the restaurant, or a
particular occasion.
• Grill Room: The Grill Room is a restaurant that is
uniquely different from the rest.

• Discotheque: This is an outlet where people go to

enjoy themselves.

• Night Club: By the name itself it is implied that the

night club opens at night.

The other restaurant types can be:

• Bars & Pubs: a bar is a place where alcoholic & non
alcoholic beverages are served. The pub is originated
in India.
Other forms of Outlets These includes:

Banquet Hall: A Banquet Hall consists of a large hall which can

be partitioned to ones requirement or may consist of a cluster of
halls, coming under the sales outlet of F&B Operations.

Room Service: This department is responsible for the provision

of food & beverage service in the hotel rooms.

Fast Food: The fast food catering is predominantly influenced by

American lifestyle food products.

Cafeteria: The cafeteria is an outlet that is based on self-help

counter service.
 Other forms of Outlets These includes:
Food Halls & Food - These outlets have taken over the traditional cafeterias.
Court:

Ice cream Parlor - This outlet offers a variety of ice creams ranging from plain to sundae
& Milk Bar

- The snack bar has developed from a humble coffee shop idea. It meets
Snack Bar: the modern demand for quick inexpensive service at a very affordable
price.

- Take- Away: This is a kind of food joint where the food is kept ready to
Take- Away:
serve.

-It is the type of outlet where the food can be ordered as per the diners’
Home Delivery: required timings and the same can be delivered at his desired place of
delivery.

- This form of catering is very closely linked to catering in banquet halls

Out Door Catering: by its characteristics that it too involves catering of a large number of
people on the same menu.
Catering in Transport Sectors

The Railway Catering Introduction &Its

Necessity- In the mid 19th century, the railways
began its network in India with an operation that
was to grow the length and breadth of the vast
subcontinent.
The Early Forms of Operation- At most of the
larger stations, catering to big cities, refreshment
rooms were established. The trains would halt at
appropriate length of time so that the passengers
could obtain a simple meal.
FOOD AND BEVERAGES
SERVICE OPERATION
PRODUCT CYCLE IN F & B SERVICE
THE FOLLOWING FACTORS INFLUENCE PURCHASING

• Size of F&B Organization

• Location of F&B Organization
• Availability and Size of Storage Space
• Organization Budget and Policies
• Availability of the commodity due to season
MAINTAINING FOOD AND BEVERAGE STANDARDS

•Food and Beverage Standards

- Hazard Analysis and Critical Control Points (HACCP) - Europe
- Food Safety and Standards Authority (FSSA) - India
- Food Safety and Inspection Service (FSIS) - USA
- Food and Drug Administration (FDA)
MANAGING BUFFETS, BANQUETS, AND CATERED EVENTS

Factors to consider:
• Type of Event
• Involvement of Various Persons
• Event Requirements
• Decors
• Menu
• Serving Equipment
• Serving Norms
FOOD AND BEVERAGE
-ORGANISATION & ITS HIERARCHY
THE RESPONSIBILITES OF THE VARIOUS PERSONNEL ARE US UNDER:

The F&B Manager -This person is responsible for overall F&B Department, both Food
Production and the Service of Food and Beverage through various
outlets.

-The Restaurant Manager reports to the F&B Manager and is

The Restaurant
responsible to direct and coordinate the activities of is outlet so that
Manager it gives maximum return to the F&B department.

-The Reception Head Waiter being stationed at the entrance of the

The Reception Head restaurant or outlet is primarily responsible for receiving and
Waiter welcoming of guests.

-The Head Waiter is the overall in-charge of the staff team and is
The Head Waiter responsible for seeing all the duties necessary for the preparation of
the restaurant prior to actual service are efficiently carried out and
that nothing is forgotten.

-The Station Head Waiter is the overall in-charge of the team of

The Station Head staff, comprising of Station Waiters, Waiters or Servers and
Waiter Apprentices, working under his station
THE RESPONSIBILITES OF THE VARIOUS PERSONNEL ARE US UNDER:

The Station waiter -Have a less experience than the Station Head Waiter. He
relieves the Station Head Waiter on his off days and
holidays.

The Waiter -The Waiter acts by the instruction of Chef de Rang.

-Engaged mainly in clearance and takes part in restaurant

Assistant Waiter
some cleaning and preparatory tasks with the waiter during
the preparation period.

- is a ‘learner,’ who has just joined the organization with the

Trainee/Commis
intention to take up food service as a career.

Wine Butler, Wine -is responsible for service of all alcoholic beverages during
Waiter, Sommelier The the service of meals.
Sommelier
FOOD AND BEVERAGE -TYPES OF SERVICE

There are different types of restaurants:

• Coffee Shop
• Continental Restaurant
• Specialty Restaurant

FOOD SERVICES
There are some basic principles in food and beverage service that a waiter
must know:

1. When food is served by the waiter at the table from a platter onto a guest plate, the service is
done from the left.
2. When food is pre-plated the service to the guest is usually done from the right, though
modern convention permits service from the left also.
3. All beverages are served from the right.
4. Soups are served from the right unless it is poured by a waiter from a large tureen into a
soup cup in which case it is done from the left of the guest.
5.Ladies are always served first and the remaining guests clockwise.
 TYPES OF SERVICES
ENGLISH SERVICE • Often referred to as the "Host Service" because the
host plays an active role in the service.

• It is a very personalized service. Food is brought from

FRENCH SERVICE
the kitchen in dishes and salvers, which are placed
directly on the table.

• The table is set for hors d'oeuvres, soup, main courses

SILVER SERVICE
and sweet dish in sterling silverware.

• The American service is a pre-plated service which

AMERICAN SERVICE
means that the Food is served into the guest's plate in
the kitchen itself and brought to the guest.
 TYPES OF SERVICES
CAFETERIA SERVICE • This service exists normally in industrial canteens,
colleges, hospitals or hotel cafeterias.

COUNTER SERVICE (Snack-bar Service) Tall stools are placed along a counter so
that the guest may eat the food at the counter itself.

GRILL ROOM SERVICE

In this form of service various meats are grilled in front of the
guest better establishments, the covers are laid out on the
counter itself.

It implies serving of food and beverage in guest rooms of

ROOM SERVICE hotels. Small orders are served in trays.

1. Centralized: Here all the food orders are processed from

the main kitchen and sent to the rooms by a common team
There are two types of of waiters.
Room Service:
2. Decentralized: Each floor or a set of floor may have
separate pantries to service them.
 TYPES OF SERVICES
MOBILE PANTRIES • Some hotels have pantries installed in service elevators.
Orders are received by a central point that convey it to the
mobile pantry.

BUFFET SERVICE • A self-service where food is displayed on tables.

• An elaborate silver service much on the lines of French

RUSSIAN SERVICE
service except that the food is portioned and carved by the
waiter at the gueridon trolley in the restaurant in full view
of the guests.

GUERIDON SERVICE
• This is a service where a dish comes partially prepared
from the kitchen to be completed in the restaurant by the
waiter or, when a complete meal is cooked at the table-
side in the restaurant
Continental Breakfast:
• Consists of bread rolls or toast with jam,
honey, or marmalade and rounded off with
tea or coffee.

English Breakfast:
• more elaborate and offers a choice of juices
(or fresh or stewed fruits), cereals, fish
course, choice of eggs, meat course, toast
with jam, marmalade or honey, and finally,
tea or coffee.
COVERS
LAYING COVERS FOR TABLE SERVICE
One of the technical terms very often used in the hospitality
industry is a "cover". What does this mean?
There are 2 definitions according to the context:

1) When discussing how many guests a restaurant or dining

room will seat or how many guests will be attending a
certain cocktail party, we refer to the total number of guests
concerned as so many "covers".
2) When laying a table in readiness for service there are a
variety of place settings, which have to be laid according to
the type of meal and service being offered. This place
setting is a type of cover being laid. In other words a cover
denotes all the necessary cutlery, flatware, crockery,
glassware and linen necessary to a lay a certain type of
place setting for a specific meal.
A LA CARTE COVER – TABLE D'HOTE COVER-
-The traditional cover given The traditional cover is given
below represents the cover below:
for hors d' oeuvres which is
the first course in a classic · Serviette
menu sequence. · Soup spoo220
· Fish knife
· Fish plate · Fish fork
· Serviette · Meat knife
· Fish knife · Meat fork
· Fish fork · Dessert spoon
· Side plate · Dessert fork
· Side knife · Side plate
· Wine glass · Side knife
STANDARD TABLE SET- UP
Mise En Place is a French term meaning
"everything is in its place" and refers to
preparation carried out before the day's
cooking begins.
BREAKFAST COVER
The breakfast cover may be divided into
two types:

1. Full breakfast cover. BREAKFAST COVER

2. Continental breakfast cover

BREAKFAST TABLE SETTING

GENERAL RULES TO BE OBSERVED WHILE SERVING

1. Women are usually served first. The host is always served after his or her guests.
2. Place and remove all food from the left of the guest.
3. Place and remove all beverages, including water, from the right of the guest.
4. Use the left hand to place and remove dishes when working at the left side of the
guest and the right hand when working at the right side of the guest.
5. Place each dish on the table with the four fingers of the hand under the lower edge
and the thumb on the upper edge.
6. Never reach in front of a guest, nor across one person in order to serve another.
7. Present Serving dishes from the left side, in a position so that the guest can serve
himself.
8. Do not place soiled, chipped, or cracked glassware and china or bent or tarnished
silverware before a guest.
9. Handle tumblers by their bases and goblets by their stems.
10. Do not lift water glasses from the table to fill or refill.
11. Set fruit juice and cocktail glasses, cereal dishes, soup bowls, and dessert dishes on
small plates before placing them in the center of the cover between the knife and the
fork.
 CLEARING OF PLATES

The method for clearing away dishes from the

table is just as important as serving. A table
that’s cluttered with dishes and cutlery is
distracting to the guests and takes away from
the experience.
PROCEDURE FOR PROCEDURE FOR
CARRYING A TRAY LAYING PLATES
The following procedure is adopted:
1) It is important to organize the tray
in a way that the weight is · Cover plates with a cloth and hold
concentrated on a precise point that them with the left hand.
will be maintained by the wrist and
the left hand (a pile of under cups) · Position the meat dish on the pile of
plates . Place the sauce dispenser
2) Items less heavy will be placed between the forefinger and little finger
around heavier items (cups and (on the top) and middle finger and
spoons). ring finger(under).

· The vegetables dish should be

carried in the right hand.
PROCEDURE FOR CARRYING PLATES
• A Stack of Plates- A stack of plates is always
carried with both hands.

• One Plate Always hold a plate between the

thumb and forefinger (index) finger.

Two Plates
• Held from Below: Hold the first plate between
the thumb and index finger.

• Held from Above: The first plate is held with the

thumb and index finger.
CARRYING FOUR PLATES
 • During service the right and left hands have distinct
HANDLING SERVING functions to perform. The left hand carries while the right
DISHES AND hand works. Flatware, glasses, cups, and the like are
UTENSILS always carried on a tray, never in hands.

1. The guest should never be kept waiting for his check.

2. It should be presented either immediately after the last
course has been served or as soon as he has finished
POINTS SHOULD BE eating.
KEEP IN MIND 3. A check cover should be used to transport the bill to and
WHILE SERVING from the table.
4. The cover should be placed to the right of the host.
FOOD 5. It is always a courteous practice to ask if any other services
are desired.
6. Guests should be shown small courtesies when departing
7. When guests ask for check, Captains should inquire as to
the satisfaction of the guests. check are then delivered to
table.
SPECIAL OBSERVATIONS WHILE
SERVING MEALS
• There are many things a server must attend to become fully efficient.
Here are a few tips a server can use to take advantage:

• 1. Serve hot food hot, on heated dishes.

2. Serve cold food chilled, on cold dishes.
3. Inquire how food is to be cooked:
a. Eggs - fried or boiled, scrambled etc...
b. Steak - rare, medium, or well done etc...
c. Toast - buttered or dry
4. Refill water glasses whenever necessary during the meal.
5. Refill coffee. Customer will let you know if they've had enough.
6. Place silver necessary for a course just prior to serving:
a. Soup spoon on extreme right of teaspoons.
b. Cocktail fork to right of soup spoon.
7. Offer crackers, bread, other accompaniments with appetizers or
soups.
8. Provide iced teaspoons for ice drinks, straws with appropriate
beverages.
ORDER OF SERVING MEALS
 POURING
BEVERAGES

TYPES OF
GLASSES
FURNITURE