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Food and Beverage Manager: The Organization of Food & Beverages Service Staff

The document outlines the organization of food and beverage service staff. It describes the roles and responsibilities of key positions like the Food and Beverage Manager, Restaurant Manager, Head Waiter/Supervisor, Station Waiter, and Waiter. It also discusses other duties of waiters like preparation, customer relations, order taking, and handling complaints. Finally, it provides definitions and explanations of common menu and food and beverage terminology.

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Lon Duay
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148 views9 pages

Food and Beverage Manager: The Organization of Food & Beverages Service Staff

The document outlines the organization of food and beverage service staff. It describes the roles and responsibilities of key positions like the Food and Beverage Manager, Restaurant Manager, Head Waiter/Supervisor, Station Waiter, and Waiter. It also discusses other duties of waiters like preparation, customer relations, order taking, and handling complaints. Finally, it provides definitions and explanations of common menu and food and beverage terminology.

Uploaded by

Lon Duay
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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The Organization of Food & Beverages

Service Staff
Food and Beverage Manager
responsible for the success of the food and
beverages operation
responsible for such matters as compiling the
menus
Restaurant Manager
responsible for the work of the staff within
that restaurant and for seeing that the policies
of the Food and Beverage Manager are carried 1

out.
Head waiter/Supervisor
 responsible for all service staff in the restaurant and
for seeing that all preparation, service and clearing
work is efficiently carried out.
 responsible for making reservation and for greeting
and seating guest.
Station (Head) waiter
 responsible for the service of a station or group of
tables.
 takes the orders and carries out the service at the
tables of the station, assisted in larger establishments
by less experienced and less knowledgeable staff.
2
Waiter
they perform duties such as plate service dishes and
the service of sauces, sometimes assisted in the
simplest tasks by a trainee

3
Other Duties of the waiter

a. Preparation and maintenance of the work


area.
b. Maintaining good customer and staff
relations.
c. Making recommendations and assisting
guest in making selections.
d. Order taking and recording
e. Service and cleaning of food and
beverages.
Handling customer complaints

1. Listen to the complaint carefully and deal


with it respectfully.
2. Upon understanding the problem,
apologize and try to find a solution.
3. Act upon the complaint immediately.
4. Do not blame anyone else and do not
take the complaint personally.
5. For difficult situations, inform your
superior before acting upon it.
Menu/F&B Terminologies
 Definition of terms:
 APERITIF - is any drink taken before meals, to improve your
appetite
 BUSBOY - refers to the dining room helper and runner, title given to
a Food and Beverage Service Attendant, National Certificate I
 BUSSED OUT - taking out soiled plates/dishes from the dining area
to dishwashing area
 COCKTAIL - is a well-mixed drink made up of base liquor, a
modifying ingredient as a modifier and special flavoring of coloring
agents. It is usually an aperitif taken at leisure before a meal to
whet the appetite.
 Advocaat- liqueur made up of brandy, egg yolks, caster sugar and
vanilla flavouring;
 accompaniment - condiment or seasoning offered to a customer to
add to and improve the flavour of a dish
 DISH OUT - food taken from the kitchen to the dining area 6

 FLAMBE’ - flamed with spirit or liqueur


 GARNISH - an ingredient which decorates, accompanies or completes a
dish. Many dishes are identified by the name of their garnishes
 MENU - a list in specific order of the dishes to be served at a given meal
 MISE EN PLACE - French term for having all ingredients in ready to use
Preparation before service
 AL Dente - cooked firm to the bite
 Ala King served in cream sauce with mushroom green peppers and
pimientos.
 Ala Mode > usually a dessert served with ice cream
 ambrosia > is a fruit mixture of orange, grape fruit, cherries and coconut
 béchamel > white sauce with butter, flour, milk, and seasoning.
 bisque > cream soup made with seafood
 bon appetit > a good appetite to you “ may you enjoy your meal

7
 calamari > squid
 carte du jour > menu of the day
 Worcestershire sauce > condiments seasoning for steaks and other
meats
 hors d oeuvres > savory food use as appetizers
 canapé > small bread toast or crackers topped with tasty food
mixture used as appetizers.
 blanch > to place briefly in boiling water and then drain to remove
excess salt, bitterness, etc. before normal cooking.
 caviar > roe or fish eggs
 crepe > thin pancakes
 pate > a meat or fish mixture often baked in a ceramic container

8
 Item 86 – out of Stock
 TABLEWARE - is a term recognized as embracing all items of
flatware, cutlery, hollowware
 FLATWARE - it denotes all forms of spoons and forks
 CUTLERY – refers to knives and other cutting implements
 HOLLOWWARE – consists of any item made from silver e.g.
teapots, milk jugs, sugar, basins, oval flats
 SILVERWARE - tableware made of solid silver, silver gilt or silver
metal. Silver plate made from single strip of plated metal
 Dining Room Attendant – Commis de Rang (busboy)
 Head Waiter – Chef de Salle
 Waiter – Chef de Rang/Demi Chef de Rang
 Wine Steward – Chef de Vin/Chef Sommelier
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