(Type Here) : Fbs Procedures Long Test Reviewer
(Type Here) : Fbs Procedures Long Test Reviewer
(Type Here) : Fbs Procedures Long Test Reviewer
1. In participating in work place communication he/she should know to Provide Information about property,
community, concept, and to lend and retrieve property’s equipment.
2. Respond to complaint:
H-hear
E-empathize
A-apologize
R-respond
T-take an action
3. Do not assume a gratuity will be given
4. Among the sub-units are:
a. Bars - headed by the Bar supervisor or bar captain
b. Food Outlets - supervised by Outlet supervisor
c. Room Service - Under the responsibility of the Room service
Supervisor or captain
d. Banquet service (both for in house function and catering) –under
The Supervision of the Banquet supervisor
5. The typical productivity ratio used by large and medium size food establishment is:
1 waiter/attendant for every 15 customers (for American service)
1 waiter for every table or 10-12 customers (for Russian service)
1 waiter for every 5 customers (for French service with table side
Preparation)
1 waiter for every 20-25 customers (for Buffet service)
1 waiter for every 20-25 customers or 4-5 tables (for Family or
Lauriat service)
6. Responsibilities of the Food and Beverage Department:
a. Delivering foods and beverage service to guests in all its outlet, guestrooms, function rooms and outside
catering in accordance with prescribed standards
b. Maintaining the goodwill of patrons and guests through effective guest relations, proper handling of guest
complaints, enquires and request
c. Ensuring the attainment of sales forecast through the administration of promotional strategies and suggestive
selling techniques
d. Ensuring the consist implementation of the company’s internal control program which include budget control,
cost control, quality assurance and other related areas
e. Preparing drink and wine list
f. Coordinating with the kitchen and other departments on matters pertaining to food preparation and service
12. Busboy
Basic Function:Dining room helper and runner
13. Bartender
Basic Function: Prepares/mixes alcoholic and non-alcoholicBeverages according to the prescribed
Standards
14. Barboy
Basic Function: Acts as runner and helper in the bar
15. The attainment and application of Individual Employees:
Knowledge- Awareness, familiarity gained from experiences and education. Knowing their roles and
their job.
Skilled- Showing and involving a certain work. Knowing to do their job.
Attitude- The individual behavior or the manner of a person.
16. Professionalism - employees who act professional that have a good attitude at work, are concerned about the
quality of their work, and show good judgment.
17. The 5 S’s stands for 5 elements:
Seire (sort) ……………. Sort out necessary items and what needs to be disposed properly.
Seiton (Systematize)……Putting all necessary items in proper order and in their proper
place.
Seiso (Sweep)…………. Clean the work place completely, practicing “clean as you go”.
Seiketsu (Standardize)…..Maintained the high standard of good housekeeping at all times.
Shitsuke (self-discipline)…..Doing good daily as a matter of habit without being told or
ordered.
Improper Racking and Stacking- stacking glasses and stacking china wares that are of different sizes and
shapes
Inattentiveness or absent-minded-ness
Improper bussing
Environmental Factors
35. Types of Service
American Service- Plated service
Buffet Service- Self service
Russian Service-Silver service
French Service-guerridon service
36. Table Setting
American Breakfast set up
American Modern set up
English Breakfast set up
Lunch/Dinner Set up
Formal Set up
Informal Set up
37. Sequence of Table Service
Welcoming and greet the guest
Ushering the guest
Seating the guest
Unfolding guest napkin
Offering the dinks
Serving the drinks
Presenting the menu
Pouring water
Serving bread & butter
Taking order
Serving the food
Checking the guest satisfaction
Serving the dessert
Clearing & crumbing the table
Offer tea or coffee
Presenting checks for settlement
Bidding farewell or goodbye
38. Table Skirting
[Type here]
40. TYPES OF SERVICE, TABLE SETTING, BUFFET SET UP AND TABLE LAY OUT BANQUET
French Service
Russian Service
[Type here]
American Modern
American Breakfast
[Type here]
English Breakfast
GOD BLESS