2. FOOD SERVICE:
- To provide fully prepared foods for immediate
consumption
- To provide food and beverage to people whose not in
their homes.
- The F&B Dept. within hotel consist of various units and
huge quantity of staff in order to cater the needs of
customers inside or outside the hotel.
2 Categories of Food Service Establishment:
1. Commercial
2. Non – Commercial
3. Duties of Food Beverage Director
Key Accountabilities
• He manages the departments Galley, Restaurant, Bars, Provision
and Controlling effectively, enforce company standards, maintain
food cost, improve and maintain sales and provability implement and
eliminate complaints.
• In charge of all aspects of the food and beverage operations
onboard, including revenues, food costs, budgets, inventories,
sanitation onboard and discipline in his department.
• He co-ordinates the different departments.
5. Chef de Cusine - executive chef, in charge of the entire kitchen
(basically the general)
Sous Chef - the under-chef, second in command. Supervises and coordinates the
various station chefs (chef de parties)
Chefs de Partie - “station chefs” specialize in method. A chef de partie usually has
several demi-chefs (assistant station chefs) and commis (attendants) working under
them.
Demi-Chef - assistant station chef. Does most of the actual preperation of the food in the
specific station they are assigned, as supervised by the station chef (chef do partie). In
charge of the staion if the station chef is absent.
Commis - attendants assigned to a particular station and given the grunt work, or lower-skill
work. Usually in training to become an demi-chef.
Apprentice - lowest man on the totem pole and given the heavy lifting work while
studying the culinary arts and in training to become a commis and then move up from
there.
6. Station Chef
Saucier - sauces
Poissonier - fish and shellfish dishes
Friturier - fry chef prepares all fried items (basically deep frying)
Grillardin - grilled and broiled foods
Rotisseur - roasted and braised foods
Potager - stocks and soups, assistant to the saucier.
Legumier _ vegetable dishes
Entremeteir - preparing vegetable dishes, soups, and stocks
Garde Manger - cold foods including salads, cold meats, pates,
terrines, sausages, hors d'oeurves,
decorative carving garnishes
Boucher - meat butchery, and poultry and fish treatment.
Charcutier - prepares pork products such as pâté, pâté en croûte,
rillettes, hams,sausages, or any cured meats.
Patissier - pastry chef
Confiseur - makes petits fours and candies
Glacier - makes cold or frozen desserts (today this would be someone who makes ice
cream and other frozen desserts, and perhaps also makes ice sculptures.
Decorateur - decorates cakes or other items
Boulanger - baker, makes breads, rolls, and cakes
7. Related Food & Bev.in a Hotel
• Kitchens
• Restaurants
• Catering (internal and
external)
• Banquet (Internal and
external)
• Room Service (In-room
dining)
• Mini bars
• Lounge bars
• Stewarding
• Staff canteen
8. Food Service varies from:
1. Menu items
2. Food Quality
- Ingredients used
- Professional skill
- Time and effort extended on food preparation
9. 3. Menu Prices
4. Types of Service
a. Table Service
b. Counter Service
c. Room Service
d. Self Service
e. Take-out or delivery service
5. Ambiance
29. Types of Food Service
1. American – food portioned and plated in the kitchen
carried by service to diners
30. 2. Russian Food Service – food arranged in serving platters in
the kitchen, then carried to a serving stand near the table
31. 3. French Service – most expensive & elegant,
uses GUERGION(a trolley) food is
transported from kitchen to dining room
32. Other Types of Food Service
4. English service – “host”, the main entree is placed in front
of the host, who carves and plates it in the table.
5. Cafeteria service – prepared foods displayed so
customers can view the array of offerings prior to selection
6. Buffet service – Trays are used. Customers take plates
and proceed to a long table
7. Take Out / Delivery Service – food being consumed off
premise
8. Room Service – food is moved to and served in the room
34. Reasons in Patronizing Beverage
Establishment
• Dining
• Entertainment
• Socializing
• Business
• Meeting new people
• Getting away from
home
• Killing time
• Relaxing
• Drinking
35. Styles of Beverage Service
1. Front Bar – drink are served to customer seated
at thebar by a bartender
36. 2. Service Bar – provides serve with the equipment to
take drink orders and serve drinks
3. Special purpose bar – customers act as servers, placing
drink orders with bartenders.
37. Kinds of Bar
Lobby bar
Restaurant bar
Service bar
Catering and Banquet bar
Pool bar
Sport bar
Night clubs
Mini Bars
38. Responsibilities of Bar Manager
-Supervising the
ordering of wine
-Preparing wine list
- Overseeing staff
-Maintaining cost control
-Assist guest with wine
selection
39.
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