Unit IV:

Prepare and Provide Food and Beverage

Services
Introduction:

Each year, new trends in the Food and Beverage service industry emerge. The
industry adapts to the ever changing demands of the population and attempts to
survive the stiff competition in the market. Even so, the quality of products, facilities
and services are the basic foundation of each Food and Beverage outlets. Many
businesses offer good food or beverages but close down due to service deficiencies.
To close the gap, establishments must create and maintain excellent quality in terms
of preparing and providing of Food and Beverage Services.

Food and Beverage services are defined as the process of preparing,

presenting and serving of food and beverages to customers. It is a cycle that ensures
to complete the order of a guest. Providing assistance or even attending to a
customer request is considered to be part of the basic technical food and beverage
service skills. Food service sequence is followed to provide a system or flow of
procedures to ensure customer satisfaction.

In this unit, students will learn the core of Food and Beverage service as
follows:
o Table service
o Mise-en-place and Mise-en-scene Preparations
o Types of Menus
o Table Lay-out and Set-up
o Sequence of Food and Beverage Service

Lesson 1: Table service

Learning Outcomes
At the end of this lesson, the students must have:
defined table service;
differentiated the various types of table service;and
determined the suitable types of table service in different occasions
 Acquire New Knowledge

Table service refers to the different methods of presenting and serving food at
the table and the items used such as dishes, glasses, plates, silverware
and table linens. The chosen style can directly influence the ambience and tone of
the event therefore it is key to get it right.

The following table service style has its own distinctive style and is quite unique:

1. American Service

This is typically called "plate service” because the food is already put in the plate
in the kitchen ready to be served to the guests. This type of service is used in coffee
shops where there is a need for fast and simple service. It requires minimal training
for novice waiters and waitresses.

Advantages:
o It is a fast and simple service.
o It is inexpensive. One waiter or waitress can serve many guests and no
special service equipment is necessary.
o It does not require highly trained technical staff that demands for
higher pay.
Disadvantages:
o Less showmanship
o Reduced personalized attention

2. French Service

This type of service involves tableside preparation. The food is partly prepared and
pre-cut at the kitchen. Then the preparation, normally with some showmanship, is
done is in a gueridon at the side of the guest’s table. This is usually done by a chef or
captain or a headwaiter. French service is very elegant and entertaining but takes a
lot of time. It is not advisable for diners who are in a hurry. It is often used in upscale
restaurants, resorts, cruise ships, etc.

Advantages:
o It is very stylish and formal.
o Guests can enjoy food prepared at the side table.
Disadvantages:
o It requires a highly skilled staff.
o It is expensive on labor and equipment needs
 o It necessitates wide aisles, which means fewer tables in the dining
room.

3. Russian Service

In this type of service, the food is pre-arranged in a platter with enough servings
for one table. The waiter then positions himself in a counter clockwise movement at
the left side of the guest when dishing out food. It is usually done in lieu of plated
service when there are plenty of guests to be served and where there are no
heaters/food warmers for plated dishes.

Advantages:
o It is elegant.
o It is faster than French service
o Hot food is served at the table quickly.
Disadvantages:
o A skilled waiter is required.
o Capital investment on silver platters.

4. Buffet Service

It this type of service, the guests get plates from the stack and goes to buffet
counter where food is kept in large casseroles and platters with burners. The guests
can serve themselves or can request the server behind the buffet table to serve.

Advantages:
o Less labor space and tableware required
o Profitable; as many is served in a shorter span of time
o Variety of foods and cuisines are featured
o Expedient service is convenient to diners
o Gives wider choice to diners
o Creates informal, friendly atmosphere
o Control is possible with the use of portioning with proper ladles and
assisted service.
o Scope for imaginative visual presentation of food and venue based on
theme and live stations.

Disadvantages:
o Wastage, both in plates and in chaffing dishes increasing food cost
o Temperature and appearance of food are difficult to maintain in the
buffet line
o Delay in replenishment affects service quality
o Possibility of pilferage and unutilized leftovers
 o Service is not personalized
o Not appropriate style for formal occasions

5. Family or English Service

It requires the food to be placed on large platters or in large bowls. These food
portions are then delivered to the guest's table by waiters/servers. Once the host
checks and approves the food the same is placed on the table. The guests then pass
the food around the table and serve themselves.

Advantages:
o Encourages your guests to interact, and it creates a warm, inviting
atmosphere while still allowing them to sit back and relax at the
table.
o Guests can help themselves to as much or as little of each dish as
they want.
Disadvantages:
o Guests pass large platters of food around a table, so family style meals
definitely have the potential to get very messy.

6. Cafeteria Service

This service exists in industrial canteens, hostels, and cafeterias. The menu and
the space is limited; the cutlery is handed over to the guests. The tables are not
covered. Sometimes high chairs are provided to eat food at narrow tables. It is a
quick service.

7. Food Court
This is an array of autonomous counters at which the customers can order, eat, or
buy from a number of different counters and eat in adjacent eating area. Examples
are F & B Vending Machines, Take away, Food Court and Food Kiosk.
 Assess Your Knowledge

True or False. Write T if the statement is true and F if the statement is false.

1. Reduced personal interaction is common in French service.

2. In Russian service, the waiter then positions himself in a counter clockwise
movement at the right side of the guest when dishing out food
3. Food is served quickly in an American Service.
4. Stealing of food in small quantities by a staff is a concern in a Russian
type of service.
5. When in a Family service, the guests can’t control the portions of their
food.
6. Diverse cuisines are offered in a Cafeteria service and utensils are
handed over to the guests.
7. Waiters in a Russian service restaurant need to practice mainly their speed
than their balance.
8. Food Courts are suitable for someone who is in a hurry and always on the
go.
9. French service can be used in a billion-dollar cruise to the Bahamas.
10. English service fosters good relation and communication to others.

Reference

Roldan, A., & Edica, B. (2008). Food Service & Bartending. Parañaque City,
Philippines: AR Skills Development & Management Services, Inc.

Food and Beverages Services Tutorial. Tutorialspoint. Retrieved from

https://www.tutorialspoint.com/food_and_beverage_services/index.htm

Singh, H. (2010, August 5). American Service. Get to know all about Food,
Beverages and the Hospitality Industry. Message posted to
https://fnbclasses.blogspot.com/2010/08/american-service.html

The Different Types of Table Service You Need to Know About. (2015). Retrieved
from https://www.greycoatlumleys.co.uk/news-events/the-different-types-of-table-
service-you-need-to-know-about/