FOOD & BEVERAGE SERVICE PROCEDURE

(HMPE 1)

JUDY SEGUI-VALENCIA,MBA
Instructor
Contact Number : 09356507578
Course Information:
Course Code: HMPE 1
Credit / Units: 3 units
Course Title: Food and Beverage Service Procedure
Context Hours: 2 hours lecture, 1 hour laboratory
Prerequisite(s): HPC 2
Consultation Period: Schedule: Monday to Friday
Time: 8:00am to 4:00pm

MODULE 3

BEO or Banquet Event Order

 An agreement form that details selections for, food and beverage, audio/ visual room set-
ups, staffing requirement and other event needs for a particular venue.

Important Details in Making BEO

I. Kind of Function
 Seminar
 Conferences
 Meetings
 Weddings
 Baptismal
 Graduation
 Product launching
 Victory party etc.

II. Date and time

III. Number of guest (Guaranteed no. of guest)
 IV. Host – who is the host of the event or name of client
V. Menu – what kind of menu will be served, specify courses
VI. Kind of Service
a. Buffet
 a type of banquet where guest serve themselves from various dishes
displayed on a buffet table or side board. (less formal)
b. Sit-down
 Guest sit down banquets have their food served directly to them. (More
elegant)
c. Chinese banquet
 Often hold to celebrate Chinese New Year. Typically consist of at least 12
dishes served over a few hours and each dish has a special meaning.

VII. Staff Requirement – number of waiters needed

VIII. Other special requirements of the host
1. Linens
2. Flowers
3. Audio/visual
4. Room set ups

STEPS TO ORGANIZING A BANQUET

1. Equipment- know the different type of equipment need for banqueting

BOH (Back of the House) Equipment

 Gas stove
 Oven
 Griller
 Tilting skillet
 Wok
 griddle
 pots and pans
 tray racks etc.

FOH (Front of the Houser)Equipment

 glass rack
 dish caddy
 trays
 liquid dispenser
 ice caddy
 chafing dishes
 platters
 cooking station
 2. Flow of Operations- How guest and staff flow through the space and the time of the
event if you are to set up and service a function banquet.

BEO- coordinator and guest agrees on details of event

BOH- Performs forecast, budgeting from BEO, prepare food and drinks
FOH- delivers prepared items from BOH to guest.

3. Kitchen Management- organizing kitchen to be efficient and productive such as:

1. Food Safety
2. Menu planning
3. Forecasting of ingredients and supplies
4. Purchasing
5. Food preparation
6. Storage
7. Holding
8. Dishing out

4. Service- different types of banquet require different types of service

5. Handling customer complaints
Pointers to take note of when handling complaints;
1. Create a system for feedback
2. Record and process
3. Acknowledge
4. Analyze
5. Make solution
6. Follow up w/ the costumers

6.Trends and Development- discovering new ideas that enhance your restaurant

Pre Event Meeting or Service Briefing- Is a complete overview of the

event you are planning to run

Preparation/Organizing Yourself for the briefing

1.Start on time
2.Make sure that everybody is present
3.Make an outline of the agenda
4.Refer to service standards
5.Manage time
6.Keep briefing simple and brief
7.Stand and End on a positive note
Importance of Service Briefing

1.It clarifies doubts

2.Staff can ask questions or give suggestions
3.Give instructions
4.Setting of goals
5.Motivates staff
6.Clears assignments and roles
7.Provide feedback on the previous shift or day’s performance

Important Points in the Pre-Event Opening or Service Briefing

1.Special Instruction on certain aspect of the service
2.Out-of stock none available items
3.Briefing on the Menu-Specials of the day
4.reminder on the rules and policies
5.Emphasize Teamwork
6.Emphasize sanitation and safety
7.Table assignments
8.Reservation

ACTIVITY NO. 1

Prepare or Draw a room lay-out for the function. Show banquet lay outs for
tables, Waiter’s stations, Food Area and others, Using the BEO details.
*Role play the conduct of a pre-event meeting or service briefing to a service team
 MODULE 4
LESSON 1 - FLAMBE

Flambé - is a cooking procedure in which alcohol is added to a hot pan to create a burst
of flames. The word means "flamed" in French.

- is a French word meaning “flaming” or “flamed.” Flambe means to

ignite foods that have liquor or liqueur added. This is done for a dramatic effect
and to develop a rich flavor of the liqueur to the foods without adding the alcohol.

Your best choices for flambé are brandy, cognac, rum, or any high-alcohol spirit. Beer
and wine are lower in alcohol and will not ignite properly. Why can't I just ...

...

The best alcohols for flambéing are:

Liquors and liqueurs with a high alcohol content must be used to flambé foods. Those
with a higher proof will ignite more easily. Look for anything between 80 and 120
proof.

1. Cognac
2. Dark Rum
3. Brandy
4. Bourbon
5. Whisky
6. Kirsch
7. Grand Marnier
8. Tia Maria
9. Amaretto
10. Cointreau
11. Triple sec
How To Flambe Safely – Steps Used In Flambeing:

1.  Have all your equipment and ingredients needed to flambe your dish
ready before starting the process.
Use an 80-proof liquor/liqueur or 40% alcohol by volume for flambeing.  Choose liquors
or liqueurs that are complimentary to the food being cooked, such as fruit flavored
brandies for fruits and desserts and whiskey or cognac for meats.
Beer, Champagne, and most wines can not be used when flambeing.
Liquors above 120-proof are highly flammable and considered dangerous when lit.
Liqueurs that are of a lower proof run the risk of not igniting when held to the flame.
2.  Cold liquor will not ignite!  Heat the brandy or liquor in a saucepan, with high sides,
just until bubbles begin to form around the edges (around 130 degrees F. or 54 degrees
C.) before adding to the flambe pan (you will be able to see vapors rise from the liquid).
Do not bring the liquor to a boil, as the liquor will burn off the alcohol, and it will not
ignite.  The boiling point of alcohol is 175 degrees F. (much lower than water).
The liquor can also be heated in a microwave oven by heating 30 to 45 seconds in a
microwave-proof dish at 100 percent power.
3.  Use a flambe pan, large skillet, or large chafing dish with rounded, deep sides and a
long handle.

4.If you are planning to flambin front of your guests, light the dish at the table, but far
away from guests and flammable objects.  If you have a serving cart, now is the time to
use it.
5.  Never pour liquor from a bottle into a pan that is near an open flame (the flame can
follow the stream of alcohol into the bottle and cause it to explode).
Always remove the pan with the hot liquor from the heat source before adding
the liquor to avoid burning yourself.
If the dish doesn’t light, it’s probably not hot enough.
6.  Once you add the liquor to the pan, do not delay lighting.  You do not want the food
to absorb the raw alcohol and retain a harsh flavor.  
Ignite with a long match (such as fireplace matches or a long barbecue lighter).
Always ignite the fumes at the edge of the pan and not the liquid itself. Never lean over
the dish or pan as you light the fumes.
7.  Let cook until flame disappears (at this point all alcohol has burned off).
If you want to retain some of the alcohol flavor, cover flaming dish to extinguish flames
or add additional wine or stock.
Serve the dish as soon as the flames disappear.
It is a good idea to have a large pan lid ready to douse the flames quickly if they seem
out of control.
HINT:
If you want the flames, but do not want the liquor in a dessert, soak sugar cubes in a
flavored extract.  Place the cubes around the perimeter of the dish and light.
Also be sure to practice flambing before your guests come as you want to make sure
that these steps are performed flawlessly, if you want to impress your guests.

6 Tips for Flambéing

1. Select the appropriate alcohol. Use an 80-proof liquor or liqueur

(40 percent alcohol) for flambéing. Look for liquors that
compliment the dish being cooked, such as whiskey and
cognac for meats and flavored brandies for desserts and fruits.
 2. Use the right skillet. Make sure your skillet can withstand a high
heat, such as stainless steel. Avoid using non-stick pans or
aluminum, otherwise you may damage the pan.
3. Warm the alcohol. The alcoholic beverage needs to be warmed
over medium heat before igniting. Heating the liquor causes the
vapor pressure to increase, helping the catch fire more easily.
4. Light right away. Do not wait too long to light the alcohol, the
food shouldn’t absorb too much alcohol flavor or you’ll taste too
much in your final dish.
5. Use a long fireplace match or long lighter. Safety comes first and
it's best to use a long match or long lighter to distance yourself
from the flame. Find a safe place to light away from guests and
flammable objects.
6. Keep a lid nearby. The open flame will naturally extinguish on
its own, but keep a large lid nearby in case you need to
smother any jumping flames.

12 Classic Flambé Dishes

1. Bananas Foster: A dessert with bananas sautéed in a spiced

sugar-rum mixture that is flambéd to make a buttery rum sauce.
It is often topped with vanilla ice cream.
2. Crêpes Suzette: A dessert of crêpes covered in an orange
liqueur sauce that is flambéd, leaving behind a subtle toasty,
complex flavor.
3. Lobster l’Americaine: Lobster simmered in tomato sauce with
shallots, garlic, tarragon, and thyme, then flamed in cognac to
enrich the luxurious dish.
4. Christmas Pudding: A classic British holiday dessert with dried
fruits, nuts, and spices. Brandy, rum, or whiskey can be poured
over it and flambéd to add a rich flavor to the dish.
5. Bombe Alaska: A layered dessert of ice cream, cake, and
meringue. Rum is poured over the top of the meringue, and
then lit on fire to toast the meringue.
 6. Steak Diane: A pan-fried steak served with a sauce made from
pan juices. Brandy, sherry, or Madeira are used to deglaze the
pan and form the base of the pan sauce.
7. Flaming Drinks: Flammable alcohol is added to the top of a
cocktail—often tiki drinks, like scorpion bowls—and ignited for
presentation.
8. Cherries Jubilee: A dessert with cherries and liqueur, which is
flambéd to add a depth of flavor. The sauce is served over
vanilla ice cream.
9. Greek Cheese Saganaki: An appetizer, or meze, of fried cheese
that is splashed with brandy and flambéd for presentation.
10. Coq Au Vin: Chicken braised in wine, lardons, and
mushrooms that is flambéd with cognac for a flavorful sauce.
11. Fish Flambé: A whole roasted fish flambéd with Pernod for
a subtle anise flavor.
12. Chicken Suprême: Chef Gordon Ramsay’s take produces a
moist chicken breast with a brandy flambé.

LESSON 2 - FILLET
FILLET – From the French word filet meaning a thread or strip, is the flesh of a fish which
has been cut or sliced away from the bone by cutting lengthwise along one side of the fish
parallel to the backbone.
- It also refers to the act of slicing a larger primal cut into individual boneless cut.
- The cooking temperature range to 300-500’F or 204 -232’C.

A fish fillet, from the French word filet meaning a thread or strip, is the flesh of a fish
which has been cut or sliced away from the bone by cutting lengthwise along one side
of the fish parallel to the backbone. In preparation for filleting, any scales on the fish
should be removed. 
STEPS IN FILLETING FISH
1. Remove Head – Place chef’s knife behind the pectoral fin, make a diagonal downward
cut through bone. Repeat on opposite, discard head.
2. Remove tail – Place chef’s knife where the tail fin joins the body, and make straight cut
down through the flesh and bone, discard fin.
3. Cut Fillet – Starting at head end, run a fillet knife along the backbone in a smooth
motion.
4. Trim – Cut away the thin belly portion of the fillet.
5. Remove Skin – With the fillet skin-side down, place chef’s knife at the tail end between
the skin and the flesh. Run the knife slowly along the fillet with the knife blade angled
ever so slightly downward, firmly gripping the skin as you cut.

How to Fillet a Fish

1.Bleed out the fish, if it is a fresh catch, to preserve the meat. Make a shallow
incision with your knife or scissors under the fish's gills, and snap its head backwards to
break the spinal cord. Thread a rope through the fish's mouth and out of its gills and let
it bleed out into the water for a few minutes.
 Bleeding a freshly caught fish is vital to preserving its taste and texture. A fish that is
caught but not bled out will be much messier on the cutting board and, in its final
moments, the stress and struggle of death can make the meat taste acidic.
 Put the fresh catch on ice after you have thoroughly bled it out, to further preserve its
freshness. You should keep it on ice until you are ready to scale and clean the fish. 
2.Descale the fish with the back of a knife. You can scrape the scales off of a whole fish
by using long strokes from the tail to the head of the fish with the back of a knife.
Alternatively, skinning the fish also removes its scales, and can be done after you have
successfully filleted it.

3.Cut the fish's stomach open to remove its guts. Starting from the tail, run your knife all the way
along the fish's body towards the head and open the fish up. Remove the guts with your hands,
wearing gloves, and use cold water to rinse out any left over insides. You should have a
completely clean fish at this point, save for the skin.

4.Chop off the head at the gills. Lay the fish on one of its sides, and cut the head off with
a chef's knife right where it meets the gills. Cut through the fish's spine, which can take
a little extra pressure, and follow through to sever the head from the body. You can
discard the head, or keep it on ice to use in making fish stock.
5.Cut away fins along the sides, top, and underside with scissors. This should be done before you
make cuts to make your work more precise and remove parts of the fish that might get in the way.
Cut away fins along the sides, top, and underside with scissors. This should be done
before you make cuts to make your work more precise and remove parts of the fish that might
get in the way.

6.Run your fillet knife over the rib cage rather than through it. Delicately work with the
shape of the rib cage instead of sawing through the bones. You can remove these bones with
tweezers at a later time.

7.Repeat the cut for the other side of the fish. Turn the fish over so the spine is touching the
cutting board, and run your knife once again down the backbone from the tail to the head.
Because the fish is lighter and does not have as much to grasp onto as before, the second side
can be much trickier than the first. You should have two large fillets at this point.
8.Consider cutting each fillet into "steaks" for grilling. If you plan on grilling or barbecuing
your fish, it is much easier to work with if it is cut into steaks. Measure out slices about 1.5 in
(3.8 cm) thick on each fillet, and cut with your chef knife. Keep the leftover meat for smaller
steaks for kids or to use in fish stock. This is especially effective with large fish such a salmon.

9.Skin the fillet with a fillet knife. Place the fillet skin-side down and make a cut where the skin
meets the flesh. Slowly move your knife towards the opposite end, being sure to firmly grasp the
skin and pull it away as you slice

10.De-bone the filets with a large set of tweezers or boning knife. There is no way to totally
avoid getting bones in your fillet, but you can remove them once the flesh is cut away from the
spine. Feel along the middle of your fillet from the head to the tail end for bones, and use your
tweezers to carefully remove them
11.Trim away excess belly fat and other fat. Depending on the type of fish you have, it may
have a lot or hardly any belly fat. Salmon, lake trout, and mackerel are known for being high in
fat content. Using your fillet knife carefully cut this away as you would with a steak

Rinse the fillet with water

12. ,Rinse the fillet with water, then store it on ice for later use. Run water over the fillet then
dry it with a paper towel, being careful not to leave any fibers on the flesh. If you won't eat the
fish within two days, you should wrap it tightly in plastic wrap, put it into a ziplock bag, and
keepit in the freezer.The fish will stay good for 2 to 3 months in the freezer.

,LESSON 4 – PAN SEAR

Pan Sear- To burn or scorch the surface ( usually meat, poultry or fish) cooked at high
temperature until brown crusts forms.

3 steps in pan searing

1. Pan Plan of Attack – Choose a frying or saute pan large enough to hold the item
comfortably.
2. Get Set to Sear – Heat the pan over medium-high.
3. Brown, Baby, Brown – Pan fry the item on one side until a rich brown crust form.
Purpose :
1. The browning creates desirable flavors through the Maillard reaction ( is a chemical
reaction between amino acids and reducing sugars that gives browned food its distinctive
flavor).
2. The appearance of the food is usually improved with a well-browned crust.
3. The contrast in taste and texture between the crust and the interior makes the food more
interesting to the palate.

RUBRIC FOR FILLETING FISH

EXCEPTIONAL ACCEPTABLE AMATEUR UNSATISFACTORY
CRITERIA
4 3 2 1
Uses tools and equipment Uses tools and equipment Uses tools and Uses tools and equipment
correctly and confidently at correctly and confidently at equipment incorrectly and less
1. Use of Tools
all times most of the times correctly and but confidently most of the time.
and Equipment
less confidently at times
sometimes
Application of Manifests very clear Manifests very clear Manifests very Manifests very clear
procedures understanding of the step- understanding of the step- by- clear understanding of the step-
by- step procedure step procedure but sometimes understanding of by- step procedure
seeks clarification the step- by- step
procedure seeking
clarification most
of the time
Works independently with Works independently with Works Works independently with
ease and confidence at all ease and confidence most of independently with assistance from others most
Application of
times the times ease and of the time
procedures
confidence
sometimes
Work
Work completed Work completed within completed Work completed
Time
ahead of time (1 hour 1 hour and 11 to within 1 hour within 1 hour and 15
management
and 10 minutes) 12minutes. and 13 to 14 minutes above
minutes.
Observes safety precautions Observes safety precautions Observes safety Most of the time not
2. Safety work
at all times most of the times precautions observing safety
habits
sometimes precautions.

RUBRIC FOR COOKING DEMONSTRATION

EXCEPTIONAL ACCEPTABLE AMATEUR UNSATISFACTORY

CRITERIA
4 3 2 1
Cooking Execute well the Perform the cooking Partially Cooking techniques
techniques use cooking techniques in techniques in the perform the were not familiar
the demonstration demonstration cooking
Described and Described and techniques in
demonstrated what demonstrated what each the
each term means term means partially demonstration
correctly correctly Described and
 demonstrated
Used the correct Used the correct
what each term
utensils, tools and utensils, tools and
means partially
equipment to be used equipment to be used
correctly
for their recipe choice. for their recipe choice.
Incorporated 3 or Incorporated 2 safety Incorporated 1
more safety and and sanitation safety and
sanitation guidelines guidelines in the sanitation
in the demonstration demonstration guidelines in
All surfaces, utensils, All surfaces, utensils, the
tools and equipment tools and equipment demonstration
Did not incorporate
Safety and were cleaned prior to were partially cleaned All surfaces,
any safety and
sanitation and after the prior to and after the utensils, tools
sanitation guidelines
demonstration demonstration and equipment
Completely wear their Partially wear their were not
Personal Protective Personal Protective properly
Equipment Equipment cleaned prior
to and after the
demonstration
Shows respect for tools Adequate care Careless use of tools
Extreme care taken
Use of tools and supplies of tools and and equipment
with all tools and
and equipment equipment: no resulting in excessive
equipment
misuse noted wear and tear
Work completed Work completed within Work Work completed
ahead of time (1 hour 1 hour and 11 to completed within 1 hour and 15
Time
and 10 minutes) 12minutes. within 1 hour minutes above
management
and 13 to 14
minutes.
Final product is shown Final product is shown Final product Not appealing to the
Final product appealing to the eyes average eye appeal. has an eye
appearance (it contains the unacceptable
texture, color ) appearances

JOB SHEET 1 ( FILLETING FISH – PAN SEARED FISH)

1. Demonstrate how to fillet a fish. (Tilapia)

2. Cook fish (Pan seared)

You will be graded using the rubric