FOOD SERVICE
OPERATIONS
FOOD SERVICE OPERATIONS
➢ It means all establishments where food is regularly served
outside the home. Such an establishment includes restaurants
and fast-food outlets.
Foodservice that is operated in school, colleges, universities
and hospitals, nursing homes, and other health care settings are
also included.
FOOD AND BEVERAGE DEPARTMENT
➢ is responsible for maintaining a high quality of food and
service, food costing, managing restaurants, bars, etc.
Job Duties of Service
Personnel
Food and Beverage Manager
Sometimes responsible for setting up food and beverage
policies.
Responsible for implementing the establishment policies.
Restaurant Manager
Ensures that the service team provides detailed attention
to the guests and delivers quality standards to meet the
target revenue goals.
Senior Captain (Restaurant Supervisor)
Also called “maître d'hôtel”.
Oversees all restaurant captains’ work and the service
standards practices.
Captain (Headwaiter)
Also known as “chef de rang”
Responsible for a station or set of tables. Each station has
a sideboard, also called “dummy waiter”, equipped
crockery supplies, tableware, glassware, linens, etc.
Hostess (Receptionist)
Handles table reservations, receives guests at the front
door, ensures that there is a balanced guests distribution
for each station, seats guests, presents menu, etc.
Wine Butler (Sommelier)
Specializesin wines and spirits and provides
beverage service at the table side from a wine
trolley.
Waiter/Server
Also called “commis de rang”.
Provides essential service to the guest.
Must exhibit excellent customer service skills and deliver
high food and beverage service standards.
Busboy (Assistant Waiter)
Clear the tables and replenish the supplies on the
sideboard.
Flow of Preparations for
Service
Flow of Service
Checking staff attendance and distribution of side duties
Checking completeness and conditioned of stocks in the service station.
Making requisitions to replenish stocks.
Gathering equipment and supplies for set-up and service.
Mise-en-place, wiping/polishing cutleries, glasses, china ware, folding napkins, filling up
condiments, etc.
Stocking the service station with par stock of supplies.
Setting up tables and chairs.
Mise-en-Place
The word “mise-en-place” is French term that means
``everything in place”. In kitchen and food and beverage
operations, it represents the basic preparations before the
set-up and the service of food and drinks.
Mise-en-Scene
isa French term that means "to prepare the
environment" of the restaurant to make it pleasant, clean,
safe and hygienic for the guests.
Table Layout and Set-Up
The standard set up of a restaurant varies depending on
the type of service and the requirements of Fine dining
usually requires pre-set up tables before service begins.
This may be practical for casual dining or cafeterias. Pre-
ordered menus will require a complete table set-up before
the arrival of the guests.
Standard of Table Set-Up
Completeness
Cleanliness and Condition of Equipment
Balance and Uniformity
Order
Eye-Appeal
Timeliness
