2. food and beverage service

FOOD AND BEVERAGE SERVICE NOTES

1. Introduction

  • Definition: Food and Beverage Service (F&B Service) is the process of preparing, presenting, and serving food and drinks to customers.

  • Goal: To provide excellent service that enhances customer satisfaction and overall dining experience.

2. Types of Food and Beverage Service

A. Table Service

  1. Silver Service – Food is served using service spoons from a platter to the guest's plate.

  2. American/Plate Service – Food is pre-plated in the kitchen and served to guests.

  3. English Service – The host/hostess serves food at the table.

  4. French Service – Food is partially prepared in the kitchen and finished at the guest’s table (gueridon service).

  5. Russian Service – Similar to silver service but more elaborate.

B. Self-Service

  1. Buffet – Guests serve themselves from a variety of dishes displayed on tables.

  2. Cafeteria – Guests pick food from a counter and pay before eating.

C. Specialized Service

  1. Room Service – Food is delivered to guests' rooms.

  2. Tray Service – Used in hospitals and airlines.

  3. Trolley Service – Food and drinks are served from a movable trolley.

3. Types of Establishments

  • Commercial: Restaurants, hotels, cafes, pubs.

  • Non-commercial: Canteens, hospitals, schools.

4. Staff Roles and Hierarchy

  • F&B Manager – Oversees operations.

  • Restaurant Manager – Manages the dining area and staff.

  • Head Waiter (Maitre d') – Supervises service in the dining room.

  • Captain/Station Head Waiter – Manages a section of the restaurant.

  • Waiter/Server – Serves food and beverages to guests.

  • Busser/Commis de Rang – Assists the waiter with clearing and resetting tables.

5. Service Equipment

  • Crockery, cutlery, glassware

  • Trays, service cloths, trolleys

  • POS systems, menu cards