FOOD AND BEVERAGE

SERVICES
2nd Semester
S.Y. 2022-2023
 LESSON 1:
PREPARE THE DINING ROOM/RESTAURANT AREA FOR
SERVICE

• At the end of the lesson, you should be able to:

• Take table reservations.

• Prepare service station and equipment.
• Set up tables in the dining area.
• Set the mood/ambiance of the dining area.
TAKE TABLE RESERVATIONS
LEARNING OUTCOME 1.1
 FOOD SERVICE SYSTEMS

1. CONVENTIONAL • This service system is the most

FOOD SERVICE common of all the systems in food
SYSTEM service. In this kind of system,
ingredients are assembled and
food/dish is produced onsite.
Examples: cafeterias, restaurants,
small hospitals and school canteens.
 FOOD SERVICE SYSTEMS

2. CENTRALIZED • Is also known as central kitchen or

(COMMISSARY) food factory. In this kind of system,
FOOD SERVICE food is prepared in one place then
SYSTEM transported to satellite kitchens.
This system is most effective when
mass production is required.
Ex. Airline industry
 FOOD SERVICE SYSTEMS

3. READY- • The food is produced onsite, it is

PREPARED usually chilled or frozen then reheated
FOOD SERVICE and served to customers on site. With
this system, the production can be
SYSTEM scheduled anytime since the food is just
stored either frozen or chilled onsite
and readily available to the customers.
• Ex. Hospitals and prisons
 FOOD SERVICE SYSTEMS

4. ASSEMBLY- • Food is purchased then stored

SERVE FOOD either chilled or frozen for later
SERVICE use. Then it will be portioned and
SYSTEM reheated and served to the
customers.
Ex. In-flight caterers
 RESERVATION

• Is defined as an arrangement to have

something (room, table, or seat) held for
your use at a later time.
• A guaranteed seat brings in more customers
and increases revenue.
 TYPES OF RESTAURANT RESERVATIONS

• 1. MANUAL • Depends on the person designated,

usually a host or hostess , to answer
RESERVATION the phone, record the details of the
SYSTEM said reservation, and taking their
credit card information as a
guarantee. They may also answer
guest’s questions, give accurate
directions to the restaurant and
provide clear information about
parking.
 TYPES OF RESTAURANT RESERVATIONS

2. ONLINE • Make use of the internet through a

website, where all the necessary
RESERVATION information needed for a reservation
SYSTEM is keyed in by the guest.
• Other information about the
restaurant, such as directions to the
place, parking, active promotions
and discounts are also available
online, instead of depending on the
host or hostess for these details.
 CALL AHEAD SEATING

• A growing trend in reserving a seat in a

restaurant.
• It reduces the guest’s wait time upon arriving at
the restaurant.
• The guest calls when they are on their way and
sets a specific time they will arrive.
 HOW TO TAKE RESERVATIONS?

• Answer inquiries promptly, clearly, and as

accurately as possible.
• Take note of specials, and changes in the menu
and make sure to inform guests about it.
• Gather all pertinent information on the reservation
from the guest politely and efficiently.
• Accurately record reservation data on forms based
on establishment standards.
 HOW TO TAKE RESERVATIONS?

• Repeat the details of the reservations with the

customer.
• Confirm customer reservations prior to their arrival.
• Impart additional information to the guest such as
parking condition and directions to the establishment.
• Always be calm and polite when speaking to guests.
• Avoid double booking.
POSSIBLE QUESTIONS OF CUSTOMERS WHEN
TAKING TABLE RESERVATIONS

• What kind of cuisine do you offer? (French, Italian,

Modern Australian, etc.)
• What style of menu do you offer? (A la carte or table d’
hote)
• Do you accept credit cards? If yes, what type of credit
card do you take?
• Can we bring in other and drinks bought outside?
• Is there corkage for the food and drinks bought outside?
If yes, how much?
POSSIBLE QUESTIONS OF CUSTOMERS WHEN
TAKING TABLE RESERVATIONS

• What time do you start serving? For lunch? For

dinner?
• Do you accommodate children?
• Do you cater to persons with disability?
• Can we bring in pets? What accommodations can
you provide for pets?
• Are all rooms air-conditioned?
 TIPS IN ANSWERING/TAKING TABLE
RESERVATIONS

• Always answer the phone immediately.

• The reservation book should always be ready at
hand.
• State the name of the establishment clearly.
• Greet the caller courteously by saying, for
example, “Good morning (Good evening!) Thank
you for calling (name of establishment) May I
help you?”, “May I have your name please?”
 TIPS IN ANSWERING/TAKING TABLE
RESERVATIONS

• Answer questions clearly and politely. If you do not

know the answer, find someone to help you and ask
if they are willing to wait for a few minutes. You
may also ask for the contact details so you can call
them back or request them to call you back.
• Politely decline if the time requested for reservation
is already filled. Suggest possible times and other
options to accommodate the reservation.
 TIPS IN ANSWERING/TAKING TABLE
RESERVATIONS

• Confirm all the details by repeating the name,

date and time of arrival, the number of people in
the party, and the contact number. Make sure all
these details have been clearly written in the
reservation books.
• Be courteous and hospitable in closing a
conversation. You may say, “Thank you Ms. Sigue.
We look forward to seeing you at the party.”
 THE ADVANTAGES OF TAKING RESERVATIONS

• MAIN • The knowledge of dining

ADVANTAGE details, such as a definite
FOR THE number of guests who will eat
ESTABLISHMENT at the restaurant at a specific
time, which will guide them in
their preparations.
 THE ADVANTAGES OF TAKING RESERVATIONS

• MAIN • They get to have faster

ADVANTAGE service.
FOR THE
GUESTS
 THE DISADVANTAGES OF TAKING
RESERVATIONS

• Sales may be affected especially since

reservations may limit the number of
guests.
 THE ADVANTAGES AND DISADVANTAGES OF
TAKING RESERVATIONS

• SPECIAL • On these occasions, aside from

OCCASIONS the profit it will yield, taking
reservations can be an
opportunity for restaurants to
advertise what they offer, what
makes them at par with their
competitors while ensuring
customer satisfaction.
 THE ADVANTAGES AND DISADVANTAGES OF
TAKING RESERVATIONS

• FAIRNESS • Some restaurants require their

guests to make a reservation
weeks or even months before
their desired date. To be fair,
some restaurants decide to run
on purely first-come, first-
served basis.
 THE ADVANTAGES AND DISADVANTAGES OF
TAKING RESERVATIONS

• HIGHER • Usually, guests who make

CHECKS reservations either hold a
large party or simply plan for a
special event. These occasions
result in increased revenue on
the part of the restaurant.
 THE ADVANTAGES AND DISADVANTAGES OF
TAKING RESERVATIONS

• ABSENT • When the reserving party does not

show up, sales suffer. The reservation
CUSTOMERS made by the party concerned forces
the restaurant to turn away other
sales-generating customers for that
scheduled time. Some restaurants
charge a fee for a no-show to prevent
this from happening or to cover their
losses should it occur.
 THE ADVANTAGES AND DISADVANTAGES OF
TAKING RESERVATIONS

• PLANNING • This will give restaurants

AHEAD ample time to plan their
program. This may include
adjusting their workforce or
the layout of their restaurant
to accommodate the maximum
number of guests without
crowding the area.
 THE ADVANTAGES AND DISADVANTAGES OF
TAKING RESERVATIONS

• CHANGES IN • Sometimes a reservation is

PARTY changed without prior notice.
NUMBERS Because plans have been
changed, the restaurant makes
adjustments on the table
setting.
 ALTERNATIVES TO RESERVATIONS

• WAITING LIST • Guests gibe their names, stay

inside the restaurant, and wait
for their names to be called.
 ALTERNATIVES TO RESERVATIONS

• CALL-AHEAD • Guests call ahead to place

LIST their name on the waiting list
and inquire how long it will
take to wait. They will come
only once a restaurant staff
calls to inform them of the
next available table.
 ALTERNATIVES TO RESERVATIONS

• PAGERS • Many restaurants employ

electronic pagers in lieu of
calling out customers’ names
when tables are ready. The
device flashes, vibrates, and
sometimes makes noises when a
table is available. The
downside of this gadget is that
when it malfunctions.
PREPARE SERVICE STATION AND EQUIPMENT
LEARNING OUTCOME 1.2
 TOOLS USED IN FOOD SERVICE

1. FLATWARE/SILVERWARE

• A term that is used to group together

different utensils including fork, knife, and
spoons.
 TYPES OF FLATWARE/SILVERWARE

FORK
• Is an eating utensil that
consists of a narrow handle
with two, three or four tines
at the other end.
• Used to hold meat or other
foods to the mouth from a
plate.
 TYPES OF FORKS

• DINNER FORK • The largest of the forks

used in place setting.
• It is usually used for the
main course.
• 8” long
 TYPES OF FORKS

• EUROPEAN • Generally larger and heavier

DINNER FORK than the traditional dinner
fork.
• It is usually used during
formal occasions and can be
found in many higher-end
restaurants.
• 8” long
 TYPES OF FORKS

• COCKTAIL/ • This small fork is suitable

OYSTER FORK for small appetizers like
cheese cubes, olives, and
oysters.
• 5 inches
 TYPES OF FORKS

• FISH FORK • A four-tined fork used in

eating fish.
 TYPES OF FORKS

• DESSERT FORK • A four-pronged shorthanded

fork with broad tines which is
used to eat desserts like cake
or pie.
• Slightly smaller and thinner
than salad forks.
• It can be used interchangeably
as salad fork.
 TYPES OF FORKS

• SALAD FORK • Smaller than a traditional

dinner fork but larger than the
dessert fork.
• It is used for eating salads or
smaller items such as sliced
fruit.
• It can be used interchangeably
as dessert fork.
 TYPES OF FORKS

• SNAIL/ESCARGOT • Used for eating snails or

FORK escargot.
• Features two long, pointed
tines and is used to gently pry
the meat from the snail shell.
 TYPES OF FLATWARE/SILVERWARE

SPOON
• Is a tool used for
eating, stirring and
serving food.
• A small shallow bowl
with a long handle.
 TYPES OF SPOON

• SERVING SPOON • Used for serving, larger than

an tablespoon and has a long
handle.
 TYPES OF SPOON

• DINNER SPOON • A spoon with an oval bowl

used for luncheons and
dinners.
 TYPES OF SPOON

• DESSERT SPOON • It is similar size and shape

to a soup spoon (often
larger than a teaspoon,
too). It has a wide, deep,
oval-shaped bowl.
 TYPES OF SPOON

• ICED TEA SPOON • A long-handled teaspoon and a

small, oval-shaped bowl used
for drinks served in a tall
glass, such as iced tea.
 TYPES OF SPOON

• BOUILLON SPOON • A type of soup spoon.

• Smaller than a regular soup
spoon and have a round bowl.
• Used for thick and cream soup
 TYPES OF SPOON

• TEASPOON • Commonly used for tea or

coffee but can also be used for
eating dessert.
 TYPES OF SPOON

• DEMITASSE/ • A very tiny spoon used in serving

COFFEE SPOON demitasse coffee.
• Similar in shape to a standard
teaspoon but generally has a
longer handle and a slightly
smaller bowl.
• It is designed to stir coffee drinks
served in small quantities, such as
espresso and cappuccino.
 TYPES OF SPOON

• ICE CREAM • Used for serving ice cream also

SPOON known as ice cream scoop.
 COMMON BAR SUPPLIES/ACCESORIS

CUTLERY
• Refers to knives and
other cutlery
implements.
 TYPES OF CUTLERY

• DINNER KNIFE • A dinner knife traditionally has a

round tip and slightly longer blade
than the butter knife.
• It is used for cutting slightly rougher
foods such as vegetables and soft
meats.
• A knife with either straight or
serrated blade with a broad and
rounded tip used for luncheons and
dinners.
 TYPES OF CUTLERY

• EUROPEAN • A knife often used in formal

DINNER KNIFE occasions and is found in many
higher-end restaurants.
 TYPES OF CUTLERY

• STEAK KNIFE • A knife with a serrated blade

and a pointed tip used for
steaks.
 TYPES OF CUTLERY

• FISH KNIFE • A knife with a broad blade

which is used when fish is
served.
 TYPES OF CUTLERY

• BUTTER KNIFE • Is a small blunt knife used for

spreading jam/butter.
• Typically has a dull edge with
a rounded point.
 TYPES OF CUTLERY

• BUTTER SERVER/ • A small broad spatula, bigger

than the spreader used for
SPREADER serving butter.
 TYPES OF CUTLERY

• DESSERT KNIFE • Used for eating dessert

 TYPES OF CUTLERY

• CHEESE KNIFE • Used for cutting cheese.

 TYPES OF CUTLERY

• PASTRY OR PIE • A short-handled elongated and

SERVER leaf-shapes spatula, used for
serving cakes and pastries.
 TOOLS USED IN FOOD SERVICE

2. GLASSWARE

• Any decorative article

made of glass, often
designed for everyday
use.
 3 MAJOR TYPES OF GLASSWARE

1. TUMBLER

• A flat-bottomed, cylindrical glass that is basically a

bowl without a stem or foot.
• Its side may be straight, flared or curved.
• Used for shorter drinks, drinks served on the rocks
and generally for drinks that are stirred rather than
shaken.
 3 MAJOR TYPES OF GLASSWARE

2. FOOTED WARE

• Refers to a style of glass whose bowl sits

directly on a base or foot.
• The bowl and base may have a variety of
shapes.
 3 MAJOR TYPES OF GLASSWARE

3. STEM WARE

• This includes any glass having all three

features.
• Stemware are typical of specific drinks, such
as wine, sour margarita and champagne.
 TOOLS USED IN FOOD SERVICE

3. DINNERWARE/CHINAWARE
• Is comprised of anything that is used to
serve individual portions during a meal.
• Table appointments over which food is
placed during dining.
 TOOLS USED IN FOOD SERVICE

4. HOLLOWWARE
• Vessels or serving dishes and accessories
which are made usually of silver that are
hollow or concave.
 TYPES OF HOLLOWWARE

• PITCHER • Water container.

 TYPES OF HOLLOWWARE

• COFFEE POT • Container for brewed coffee.

 TYPES OF HOLLOWWARE

• TEA POT • A deep round dish which is

used for serving tea.
 TYPES OF HOLLOWWARE

• SAUCE BOAT • A container for serving sauce.

 TYPES OF HOLLOWWARE

• ESCARGOT TONG • A holder used for eating snails.

 TYPES OF HOLLOWWARE

• SOUP LADLE • A large deep spoon with a long

handle that is used for serving
liquids and soup.
 TYPES OF HOLLOWWARE

• GRAVY LADLE • A small bowl with a long

handle used for serving gravies
and sauces.
 TYPES OF HOLLOWWARE

• SUGAR TONG • A small tong used for serving

sugar cubes.
 TYPES OF HOLLOWWARE

• ICE TONG • A tong with a rounded bowl

and short prongs used to pick
up cubes of ice.
 TYPES OF HOLLOWWARE

• SILVER FOOD • A cover for a dish easily

COVER removed when it is about to
be served.
 TYPES OF HOLLOWWARE

• CANDELABRA • An ornamental branched

candlestick holder for more
than one candle or lamp.
 TYPES OF HOLLOWWARE

• CHAFING DISH • A container for hot dishes in a

buffet.
 TYPES OF HOLLOWWARE

• SALT AND PEPPER • A container of salt and

SHAKER pepper.
 TYPES OF HOLLOWWARE

• SILVER OVAL • Used as container for serving

PLATTER food in the buffet.
 TYPES OF HOLLOWWARE

• ICE CREAM • A utensil used for dishing out

SCOOPER ice cream or other soft food.
 TYPES OF HOLLOWWARE

• ICE SCOOPER • Made of stainless steel used to

scoop or moving out crushed
ice.
 TYPES OF HOLLOWWARE

• ASHTRAY • A receptacle for as typically

from combustible consumer
products such as cigarette and
cigars.
 CARE FOR SILVERWARES

• Wash and rinse promptly in hot water.

• Dry completely and quickly to retain luster.
• Use mild detergent.
• Store in tarnish-proof flannel bags.
• Use only for its intended purpose.
• Use a small, soft brush for cleaning the crevices in
ornamental silver.
 FACTORS TO BE CONSIDERED IN CHOOSING
PLATEWARE/DINNER WARE

• Durability
• Attractiveness in color, size and shape of each piece.
• Suitability
• Possibility of replacements or availability.
• Versatility of use.
• Workmanship
• Design in relation to the style of service.
• Type of material in relation to one’s requirements.
• Price.
 OTHER CONSIDERATIONS

• The cup should be fit firmly in the saucer; its handle

should be large enough for easy grasp.
• Plates that are round are easier to stack than square
or free form ones.
• Plateware with heavily embossed patterns collects
dust and dirt in the grooves and may need frequent
cleaning with a brush.
 TIPS IN HANDLING UTENSILS AND
SERVICEWARES

• Never hold the fork by its tines, the spoon

by its bowl and the knife by its blade.
• Hold all flatware by the handle.
 MISE EN PLACE

• It is a French term which means “put into

place”/pre-serve preparations.
• It allows the use of teamwork which is
essential to maintain the energy levels
throughout the day and to help avoid
overtime pay.
 SERVICE STATION MISE EN PLACE

• Is the preparation of a waiter/waitress’

station in a food service area.
 SAMPLE SERVICE STATION MISE EN PLACE

• Set dining room according to floor plan.

• Chairs are placed neatly under the tables.
• Check for and then repair wobbly tables.
• Clean tables.
• Fold napkins.
• Polish flatware and glassware.
 SAMPLE SERVICE STATION MISE EN PLACE

• Fill condiments.
• Stock service areas.
• Fill flatware mise en place plates.
• Make coffee and tea.
• Sweetener containers are full and clean.
• Salt and pepper shakers are full and clean.
 SIDE WORK

• Term designating all the duties, the waiter

or waitress performs other than those
directly related to serving the guests.
• Includes the opening duties such as
preparing the dining room and studying the
menu, as well as leaving the work area in
proper order upon completion of the shift.
 PREPARING THE SIDE STAND (WAITER STAND)

• It is the storage and service unit located

close to serving areas which eliminates
frequent trips to the kitchen for supplies.
• One of the main opening duties is to stock
the side stands nearest your station with
various service ware, garnishes, beverages
and supplies.
 SAMPLE SIDE STAND

• All necessary flatware and cutlery: knives,

soup spoons, forks
• Crumbling-down equipment
• Service plates
• Tea/coffee equipment
• Glassware/beverageware
 SAMPLE SIDE STAND

• Clean folded napkins

• Toothpicks
• Menus
• Wine lists
• Clean table linens
• Ice tongs
 SAMPLE SIDE STAND

• Order pads, guest checks, pencils

• Condiments (salt, pepper)
• Meal accompaniments (jam, coffee,
cream, calamansi)
• Clean placemats
• Tip trays/booklets
 SANITATION STANDARDS IN HANDLING FOOD
SERVICE EQUIPMENT

• Set up and serve only the clean and

sanitized glasses, cutleries,, dinnerware
and other food service equipment.
• Equipment should not be exposed to
contamination. Keep them in close
drawers or cabinets.
 SANITATION STANDARDS IN HANDLING FOOD
SERVICE EQUIPMENT

• Wiping cloth shall be free from oil and food

debris, and shall be used for no other
purpose.
• Wash hands before and after handling food
service equipment.
• Handle glasses by the stem or base, cutleries
by the handle.
 SANITATION STANDARDS IN HANDLING FOOD
SERVICE EQUIPMENT

• Underline bowls with a plate and never serve

them with the finger touching the rim.
• Never hold or serve a toothpick, straw or
napkin with bare hands. Protect them from
bacterial contamination by serving them in
wrappers or in their respective dispenser.
 SANITATION STANDARDS IN HANDLING FOOD
SERVICE EQUIPMENT

• When serving additional cutlery or napkin,

place them in a small plate to avoid direct
contact with the hand.
• When setting up cutleries and glasses,
avoid leaving finger marks on them by
carrying them in trays or by placing them
inside a cloth napkin.
 SANITATION STANDARDS IN HANDLING FOOD
SERVICE EQUIPMENT

• Never serve food and cutleries that have dropped

on the floor.
• To protect food from cross-contamination, keep
them covered when they are not served
immediately.
• Wash and wipe dry food containers before using
them.
• Avoid pacing food on top of tables or counters.
 SANITATION STANDARDS IN HANDLING FOOD
SERVICE EQUIPMENT

• Check the service station for cleanliness and

possible pest infestation. Keep station neat,
clean, and free of foul odor.
• Never serve cutleries, glasses, cups or dinnerware
that are oily or with finger marks, lipstick mark or
spot. Remove them from the service station and
bring them to the dishwashing area for proper
washing. Use hot water to remove grease.
 TENT CARDS

• Also known as “Table tents”.

• Are triangular table display.
• They are folded in a way that it is readable from
both sides of the display.
• Its primary purpose is to show the menu or specialty
of the day.
• It can also be used to advertise products and
services or promote discounts.