FOOD SERVICE

FOOD SERVICE INDUSTRY

includes all
establishments
where food is
served outside of
the home.
CATEGORIES:
 Commercial- all that are into
business and profit.
 a. food services of the

hospitality and tourism

industries (e.g. hotels,
restaurants, coffee shops,
snack shops/ kiosks/ booths,
deli, cocktail bars,
convenience stores, catering
business, food courts, QSR
 2. Institutional / Welfare –
located in institutions which
include educational,
governmental, or business
establishments, sometimes
subsidized by a private entity
or the government.
 a. industrial (factories), schools,
military, prisons, hospitals?
Nursing homes, airlines, passenger
ships, theme parks and resorts,
country clubs.
GENERAL CLASSIFICATIONS OF FOOD
SERVICE

Table Service
Counter Service
Tray Service
GENERAL CLASSIFICATIONS OF FOOD
SERVICE
 Table Service- the manner of serving food at well- appointed
homes, hotel dining rooms, and fine- dining rooms, and fine
dining restaurants.
GENERAL CLASSIFICATIONS OF FOOD
SERVICE
 Counter Service- entails fats service of food with minimum
number of table appointments needed for dining like in fast-
food or quick service restaurant operations.
GENERAL CLASSIFICATIONS OF FOOD
SERVICE
 Tray Service- varies from elaborate hotel room service to
hospital room service but is also done in transport catering
services such as airplanes, ships, and trains.
RESPONSIBILITIES OF THE FOOD AND
BEVERAGE DEPARTMENT
 Delivering food and beverage
service to guests in all its
outlets, guestrooms, function
rooms and outside catering in
accordance with prescribed
standards;
RESPONSIBILITIES OF THE FOOD AND
BEVERAGE DEPARTMENT
 Maintaining the goodwill of patrons and guests
through effective guest relations, proper handling of
guest complaints, inquiries and requests ;
RESPONSIBILITIES OF THE FOOD AND
BEVERAGE DEPARTMENT
 Ensuring the attainment
of sales forecast through
the administration of
promotional strategies
and suggestive selling
techniques;
RESPONSIBILITIES OF THE FOOD AND
BEVERAGE DEPARTMENT
 Ensuring the consistent implementation of the
company’s internal control program which include
budget control, cost control, quality assurance and other
related areas;
RESPONSIBILITIES OF THE FOOD AND
BEVERAGE DEPARTMENT
Preparing drinks and wine list;
Coordinating with the kitchen
and other departments on
matters pertaining to food
preparation and service.
JOB DESCRIPTION
 Food and Beverage Service
Manager
 Plans, organizes , directs
and controls the delivery of
service in all outlets,
guestrooms and banquets
and sees to it that policies
and standards are complied
with.
 Outlet Supervisor
Oversees Supervisor
F&B operations in
his assigned outlet.
Ensures that service
is carried out in
accordance with
prescribed standards
and policies.
 Captain Waiter
 Oversees the set-up and delivery
of service in his/her assigned
station.

Receptionist
 Welcomes and greets customers at
the entrance and escorts them to
their tables.

Waiter
 Takes and serves F&B order
according to prescribed standards
of service
Busboy
 Dining room helper and runner

Bartender
 Prepares/mixes alcoholic and
non-alcoholic beverages
according to prescribed
standards.

Barboy
 Acts as runner and helper in the
bar.
DUTIES OF THE WAITER
1.Preparation and maintenance of the
work area
2.Maintaining good customer and staff
relations
3.Making recommendations and
assisting guests in making selections
4.Order taking and recording
5.Service and clearing of food and
beverages
TRAITS AND QUALITIES OF A
SERVICE PERSONNEL
1.Excellent health and physically
fit
2.Alertness
3.With pleasant disposition
4.Courteous , honest, loyal,
efficient and punctual
5.Well-groomed/ personal
hygiene
TRAITS AND QUALITIES OF A SERVICE
PERSONNEL
6.Have a good knowledge of the
products being served, what they
consist of and how they are
presented
7.Willing to learn and follow
instructions
8.Possesses human skills - ability
to work harmoniously with
people/co-workers
9.Possesses conceptual skills - has
an over all concept of the food
service operation
QUALITIES AND PROFESSIONAL COMPETENCIES
OF RESTAURANT SERVICE PERSONNEL
A. Professional and Hygienic
Appearance
1. Take a regular bath or shower
daily
2. Keep hands and feet clean and
free from odor
3. Hands should be frequently
washed and sanitized
4. Always use deodorant and
mouthwash, brush teeth preferably
after each meal
5. Fragrance should not be sneeze
inducing
QUALITIES AND PROFESSIONAL COMPETENCIES
OF RESTAURANT SERVICE PERSONNEL
6. Well-trimmed nails with
no polish
7. Males should be clean-
shaven
8. wear clean and neatly
pressed uniform
9. Wear safe, comfortable,
clean and well-polished
shoes
10. Avoid excessive jewelry,
strictly no earrings for
males and dangling earrings
for females
11. No visible tattoo
12. Maintain a clean well-kept
hairstyle
13. Females should only wear light
make-up, avoid the ghost – like
foundation
14. Avoid mannerisms
15. Clip nose and ear hairs, for
females, shave armpits
16. Never reuse underwear and
socks
17. Bring handkerchief
18. Cut down on smoking,
alcohol, drugs and sleep a lot
19. for men, ties must touch the
mid-buckle
20. for women, stockings should
be free from runs, no knee-
length stockings for skirts
21. Keep cuts and sores properly
covered
QUALITIES AND PROFESSIONAL COMPETENCIES
OF RESTAURANT SERVICE PERSONNEL
B. Flexible
- able to work after the scheduled time and do work beyond the designated
tasks whenever necessary to avoid delay, discomfort and displeasure
C. Efficient
- knowing what to do, when to do and how to do
D. Committed and Loyal
- the willingness to do things that will benefit the management
E. Responsive
- having the sense of urgency; ability to respond to the needs and wants of the
customer
F. Enthusiastic
- the passion too deliver with excellence and uncritical devotion to satisfy guests
G. Resourceful
- they should know how to source things out
H. Dependable and Honest
- the company can depend on the staff to fulfill the
responsibilities for which they are hired; a motivated person to
deliver accordingly and exactly
I. Articulate and Smart
- ability to express and explain things about restaurant
service operations, and to communicate with ease and comfort
with the guests
J. Service – Oriented
- always targeting to give exceptional service to every
guest’s satisfaction
K. Knowledgeable
- all personnel must be familiar with all the types of
services and how to apply them for a smooth and efficient
flow of operation ; the staff should have the sufficient
product knowledge of all items in the menu and beverage
list in order to apply salesmanship and maximize sales
value
L. Responsible
- the service staff should know where to lead the
guest and where to accommodate themwhere to
accommodate them