restorantes (restoratives), which is the origin of the

HPC 3 (Prelim) word restaurant.

UNIT 1 FOOD SERVICE INDUSTRY »The term restaurant (from the French word
Hospitality-the activity or business of providing restaurer meaning “a food which restores”),
services to guests in hotels, restaurants, bars, etc. and referred to a rich high flavored soup. His
Restaurer- a French word which means to restore restaurant name Le Champ d’ Oiseau, was restoring
Food Service Establishment- a type of business hundreds of hungry patrons with its succulent, well
concerned with providing food either through dine prepared dishes.
in or take out.
Mis -en-place- a French term that means putting in
place; the activities done to prepare equipment
and food before service.
Waiting staff-are those who work at a restaurant or
a bar, attending customers supplying them with
food and drink as requested.
Chain of command – is an aspect of organizational
structure that is meant to show a
clear line of responsibility from the top position to
the bottom.
Organizational Structure-is a way or method by The Beginnings of Food Service Industry
which organizational activities are divided, « In the Philippines, foodservice existed as early as
organized and coordinated the time of the barangay system. The datu had to
feed his people including the slaves or alipin.
History of Food Service Industry Hence, it required the service of food in great
»The history of the foodservice is closely associated quantities.
with travel. Throughout history, «The Chinese were the forerunners of the
merchants have traveled extensively to trade with developmental rudiments of the commercial type
other nations or tribes. There were also, the of foodservice. The earliest recorded date of
religious pilgrimages to places of worship. Chinese-Philippine trade is 982 A.D. Traders with
valuable merchandise came to Luzon from Fookien
» Dated back in the Middle Ages, foodservice in Southern China. Through the Chinese peddlers,
organization in operation had been believed to be the Filipinos came to know of varieties in dining
originated from food habits, customs and traditions pleasures.
of the people that characterized the civilization. «During the Spanish period, Chinese food became
Foodservice organization had established a well- popular enough so that they were no longer
organized form as early as feudal times. It revealed peddled by ambulant vendors but were served
that the countries, which contributed most in the under more structures that are permanent. A letter
development of the food habits and customs, were of a civil servant to King Philip II of Spain reported
Great Britain, France, Germany and Sweden. that the Chinese community, “the Parian” had
many eating-houses where the Sangleys (Chinese)
»But where did it all began this word restaurant and the natives partook of their meals.
and its etymology? This word was credited to the «The natives set up eating-places usually at the
famous Monsieur Boulanger, the father of the back of public markets. Here, portions of kari-kari
modern restaurant, who sold soups at his all-night (an elaborate stew) could be readily bought at
tavern on the Rue Bailleul. He called these soups cheap prices. Thus, such eating-places came to be
known as karihan. No explanation however could •Dennis Nakpil and Dennis Mariano Jr. thought of
be obtained from history books why the Spaniards creating a restaurant that emphasizes certain
baptized the same eating-place with a more Philippine traditions. Their principle was “bringing
sophisticated name known as carinderia. On the the BARRIO into the metropolis.” Thus, they
other hand, the Chinese operated eateries, which opened one in Quezon City in 1991.
came to be known as panciterias since they usually, they named it Dencio’s.
serve pancit (noodles) on their dishes. Food and Beverage Service Facility
«The Americans modified the food service system Food and beverage service is a dynamic industry
when they introduced the concept of cafeteria. It covering a wide range of job roles. It could be best
started with the public school feeding program in described as a catering establishment that provides
1906 when attempts were made to remedy the food and beverages to its patrons or clientele.
poor nutrition of children.
Two types of Catering Establishments:
Notable restaurants in the Philippines:
•Tony Tan Caktiong and his family opened a 1. Primary Catering Facilities/ Commercial
Magnolia ice Cream parlor from Bankerohan, Davao Establishment
City to Cubao in 1975 with Jollibee as the original These types of establishments are primarily
name. From the humble ice cream parlor, Jollibee concerned with the provision of food and
has become one of the biggest fast-food beverage services. Their main purpose for existence
chains in the world.. With its success, the company is to offer food and beverage
bought out their competitors in the fast food Types of Primary Catering Facilities
business in the Philippines namely, Chow king, •Hotels – its main purpose is to provide
greenwich Pizza, Red Ribbon Bakeshop and manong accommodation. However, alongside the need for
Pepe’s. accommodation, is the need for the provision of
food, beverages and other services. Many food
•Kenneth Sytin and his brothers opted to enter the service establishments can also be found within a
restaurant industry this lead to the creation of hotel, (Specially a five star) such as coffee shops,
Congo Grille in 1999. It was dubbed “the fastest room service, banquets, specialty restaurants,
growing grill in town”. grillrooms and cocktail bars.

•In 1945, after World War II, Maximo Jimenez, a •Restaurants – this establishment is devoted to
stanford University- educated teacher, befriended serving only food and beverages.
American occupation troops stationed in Quezon a. Coffee Shops- they offer coffee, snacks and
City. A few came to his nearby house for a drink. often-light meals through to supper items.
Soon, the Filipino public heard about the delicious They require fast service for the fast
chicken recipe and thus they came to the small turnover of their guests.Food is pre-plated
Restaurant and Max’s Restaurant was born. from the kitchen. The portion sizes are
fixed. The atmosphere is informal which
•Gerry Apolinario had a way of enjoying delicious means that guests can come in casual wear.
food with friends and relatives. After gathering his b. Fast Food Restaurants- also called quick-
folks for organizing, Gerry’s Grill was opened on service restaurants. It caters to people on
February 14, 1997. Their bestselling dish however is the go requiring fast, economical and
sisig. Gerry’s Grill has branches all over Luzon, portable foods. Fast food restaurants are
Visayas and Mindanao. ready to serve foods at reasonable rates.
 c. Casual Dining Restaurant – also called
bistros, appearance and atmosphere •Transport Catering-refers to the provision of food
provide an environment for casual dining and beverages to passengers, before, during, and
where foods are served with waited table after a journey on different transport vehicles.
service.
d. Bars and Pubs – this outlet serves alcoholic
and non-alcoholic beverages with limited a. Airline catering – caters to airline
food and good music. Bars have licenses to passengers on flights
serve liquor, as they have to follow strict b. Railway catering – caters to railway
laws and rules like closing time and serving passengers on trains. In-transit service can
underage persons. vary from fresh food provided to passengers
e. Fine Dining Restaurants -these types of at their seats by carefully planning supply
establishments require highly skilled points en-route.
employees for the superb service they offer, c. Ship catering- caters to passengers travelling
gearing up on ambiance, service and on sea. It is almost like catering in a hotel.
excellent foodservice. The challenge in cruise liners is the ability of
f. Specialty Restaurant – In such restaurant, stocking and storing the right quantity of
the entire atmosphere and décor are geared provisions and raw materials between ports
to a particular theme normally related to to ensure that food is available to
regional cuisine, Chinese, Indian, Japanese, passengers during their voyage.
Vietnamese and French restaurant are all
geared to the specialty food they offer. •Welfare Catering- provision of food and beverage
g. Food Bars – this collective name to cover to people to fulfil a social need, determined by a
informal snacks bars, milk tea bars, kiosks, recognized authority.
potato corner, shawarma, frozen yoghurt,
theatre counters, etc. People eat food at a a. Hospitals and Nursing Homes – the focus of
counter. These food bars have refrigerated these programs is to provide diet food
or heated glass counters displaying their supervised by qualified dietitians, to
wares. patients, who are unable to seek alternative
h. Discotheque- it is a restaurant, which is sources of food.
principally meant for dancing to recorded b. Prison catering – is another challenge, as
music. The music is driven by a qualified and inmates have to be fed nutritious and
experienced disc jockey (DJ) who responds wholesome food to avoid the spread of
to the moods of the guests. disease in a limited prison campus. prisons
have their own cooking programs, which are
supervised for hygiene and sanitation.
2. Secondary Catering Facilities/ Institutional c. Youth Hostels – provide food for the
Catering students on the move. They provide
Provides catering to institutions such as factories, wholesome and nutritious food to growing
business houses, schools, military, prisons, railways, age group who are always hungry. These
airlines etc. hostels need food programs to feed a
number of students at a time.
• Club Catering- this refers to the provision of food
and beverages to a restricted clientele (club
members).
• Industrial Catering – provision of food and ✓Coordinates with the kitchen regarding out of
beverages to people at work, in industries and stock items and new promotions and disseminates
factories at highly subsidized rates. said information to all dining staff.
•Leisure-Linked Catering – provision of food and
beverages to people engaged in leisure. Example RESTAURANT MANAGER
are Theme Parks and Resorts, which offer great ✓Looks after the overall functioning of a
opportunity for food catering programs like restaurant.
restaurants, mobile vans, vending machines, kiosks ✓Manage the functions in the dining room
and dining rooms. ✓Supervises the safekeeping and inventory of
equipment and supplies
✓Prepares reports of staff and sales
Organizational Structures of Food & Beverage
✓Handle daily sales and coordinate with cashiers
Service Personnel
In foodservice operations today, the restaurant
CAPTAIN WAITER or STATION HEAD
operates with different positions, thereby defining
✓Oversees the set-up and delivery of service in
different jobs for different people. The employees
his/her area
in a restaurant are organized into a chain of
✓Supervises mis-en-place preparation, checks
command or organizational structure. Employees
availability of supplies.
are assigned activities in such a way
✓Monitors table service and the clearing of tables
that no work is duplicated or omitted.
in his area.
✓Takes the orders and carries out the service at
the table of the station;
✓Attends to guests complaints and requests;

WAITER /WAITING STAFFING

✓Serve food and beverages to the customer or
supply the guest with food and drink as requested
promptly and pleasantly. Specific Duties:
✓Looks after the necessary preparations before the
start of operation such as: wipes/prepares the
necessary containers, hollowware, napkins, tray,
cutleries and other supplies;
✓Studies the menu and familiarizes himself with
the outlets specialties as well as out of stock items
and undertakes suggestive selling;
✓Takes and serves food and beverage orders;

FOOD and BEVERAGE MANAGER WINE WAITER /SOMMELIER

✓Responsible for the success of the food and ✓Responsible for the service of all alcoholic drinks
beverage operations from a business point of view. to the tables.
✓Monitors the necessary preparations before the ✓Creates and updates the wine list in coordination
start of operations and sees to it that all needed with chef and the F&B Manager
supplies are available and in good condition. ✓Recommends food and wine pairings
✓Conducts daily briefing and inspection of ✓Advises guest on wines based on their personal
grooming among his staff tastes and food choices
 ✓Receives and punches payments in the cash
BUS BOY register;
✓Dining room helper and runner ✓Validates credit cards, processes credit card
✓Assists the waiter in mis-en-place preparation payments
and table set-up;
✓Clears the tables of soiled dishes and carries RECEPTIONIST
them to the dishwashing area. ✓Welcomes and greets customers at the entrance
✓Changes soiled ashtrays and keeps table clean and escorts them to their tables. Specific Duties:
✓Does other errands in the dining room. ✓Attends to reservations and inquiries over the
phone.
BARTENDER ✓Maintains and fills logbooks/reservation book
✓Prepares or mixes drink orders according to with the necessary information
prescribed standards. ✓Attends to guest inquiries and complaints.
✓Prepares drink orders following standard recipe
or procedure;
✓Opens and sets-up the bar UNIT 2- PREPARATION FOR SERVICE
✓Takes charge of storage of beverages and bar Hygiene, Safety and Sanitation in a Restaurant
supplies Hygiene and sanitation are the foremost
✓Serves drinks from the bar counter. considerations in setting-up and managing a food
service business. Food & Beverage services have
BARISTA direct access to guests’ health through food and
✓He is responsible for the service of coffee. beverages. The working staff handles every food
✓Prepares and serves hot or cold beverages, such and drink item closely that the guest is going to eat.
as coffee, espresso drinks, blended coffees or teas. Hence, if these services do not follow proper
✓Provide customers with product details, such as practices of hygiene and sanitation, the guests
coffee blend or preparation descriptions. might get foodborne diseases such as food
✓Prepares foods such as sandwiches or baked poisoning, nausea, diarrhea or vomiting.
goods.
•Hygiene- it is a conditions or practices conducive
BARBOY to health
✓Acts as runner and helper in the bar specific •Sanitation- development and application of
Duties; sanitary measures for the sake of cleanliness,
✓Assists the bartender in mis-en-place preparation protecting health
and bar set up. •Table Appointments- it is an items used to set a
✓Assists in clearing soiled glasses, empty bottles & table
other bar items. •Linens– table coverings and table napkins of all
✓May assist bartender in mixing and preparing types.
drinks •Flatware – composed of all forms of spoon and
fork
OUTLET CASHIER •Cutleries are all other utensils used for cutting
✓Prepares and attends to settlement of customer’s such as the knives.
bill •Silverware-tableware and serving pieces that are
✓Regularly checks and updates point of sale(POS) made of silver or coated with silver such as metal
✓Prepares bills of customers; spoons, knives and forks.
Three sources of food contamination: Personal hygiene is essential when one handles the

∆ Physical: This is accidental in nature and is caused

by employee carelessness. The major culprits are
dust, smoke, broken glass or metal, jewelry, and
dirt that are not supposed to be in the food item.
To prevent this, food must be properly covered and
stored.

∆ Biological: Pathogens and microorganisms such

as bacteria, molds, parasites and fungi cause this
contamination. food or beverage that the other is going to
consume. Because you are working with the public,
∆ Chemical: It is accidental contamination of food careful attention must be given to your personal
caused by cleaning solvents, pest control sprays, or hygiene and grooming. Hygiene means practices
other chemicals used in entire food production that promote personal cleanliness and good health.
chain. This food contamination occurs when Grooming means the process of making your
utensils or other tableware are not wiped dry after appearance neat and attractive.
washing them using cleaning liquids and the food is
not stored properly when pest control chemicals The service staff must follow the given basic
are sprayed. principles:
~Bathe daily and apply an anti-perspirant to
prevent body odors
~Use breath mints or breath sprays at work
~Do not smoke while working.
~Wear your hair in a simple, stylish manner pulled
back from your face and use hair restraints.
~Cover cuts, burns or wounds on the skin.
~Wash hands and arms thoroughly with soap after
using the restroom
~Try using hand gloves as much as possible.
~Do not touch ready- to- eat food directly. Always
use gloves, serving tongs or forks to handle such
foods.
~Ensure a clean and tidy uniform
~Wear less jewelry while working. This avoids
entangling articles and calling for trouble.
Hygiene Concerns of Food & Beverage Services ~Males should shave every day, before coming to
Staff shift
~Nails should be short, clean and well-trimmed.
 each person to set the table. A place setting or
cover is all the items each person needs for eating.
This includes Dinnerware, glassware, flatware, table
napkins, centerpiece and placemat or tablecloth.

Types of Table Appointments:

A.LINENS – table coverings and table napkin

The following are the different types of linen used
when setting up a table:
Professional and hygiene appearance
1.Silence pad or silencer – It is placed underneath
the tablecloth and usually conforms to the size and
shape of the tabletop, thus it has no allowance for
drop or overhang.

2.Tablecloth – Once the silencer had been placed,

the tablecloth is placed on top of it. remember that
all corners should fall on an even distance from the
floor. It should also be free from wrinkles and
stains.

3.Table Runners – It is a long, narrow piece of linen

or cloth that can be laid either upon a tablecloth or
on a bare table.

4.Placemats- A placemat is a small mat that comes

in different shape, color and material
and is placed beneath a place setting.

5.Table Napkins/Serviette- In formal dinners, the

napkin is folded and placed on the service plate.
The following list shows what sized napkins are
used for various occasions:

Handling Food and Tableware: To keep tableware Formal Dinner napkins – 22 to 26 inches square
sanitary, always handle dishes by the rims, glasses Luncheons napkins- 14 to 16 inches square
by their bases and silver by the handles. Always use Tea napkins – 12 inches square
utensils, instead of your hands to handle foods. Cocktail napkins – 9 inches square

Table Appointments B. Dinnerware

Dinnerware is a common name given to breakfast
An appealing table adds to the enjoyment of a plates, side plates, soup bowls, cereal bowls, dinner
meal, “Table appointments” are the items used to plates and dessert plates. The materials used for
set a table. You need a “place setting or cover” for dinnerware are china, plastic and ceramics.
 iced tea, and soda
Pasta Dish It is used for serving pasta
Types of Dinnerware Used for Individual Covers
Monkey Dish Container for pickles, atchara,
TYPE SIZE USE
tempura sauce, other sauces
Show plate 12”-14” It is the largest plate and
Salt and Container for condiments
used as an under liner in
Pepper
formal dining.
Shaker
Dinner plate 10”-11” It is used to present the
Soup Tureen It is used for serving sauces and
main dish or main course
gravies
at all meals, formal and
Ramekin It is made to serve baked dishes
informal
such as custard, flan or cheese
Luncheon plate 8” -9 It is used for serving
soufflé
breakfast, lunch,
Butterdish It is used for serving butter
sandwiches, and snacks
Sugar Bowl It is used in serving granulated
Bread and 6”-7” It is used for serving bread
sugar as well as sugar cubes.
butter plate and butter
Oval Platters Oval-shaped dishes used for
Dessert/Salad 7”-8” It is used for dessert or
A.Oval serving a variety of foods. It is
plate salad
Platter-16” used for Buffet, Russian and
Saucer 4” It is under liner for coffee
B.Oval Family Service.Platters come in a
Soup plate 9”-10” It is used for formal dinner
Platter- 14” variety of sizes, ranging from 9”
set up
C.Oval to 16”
Cereal bowl 5”-8” It is used for serving soup, Platter- 12”
cereal and pasta D.Oval
Bouillon cup and It is used for serving thin soups. Platter- 10”
saucer These bowl feature two handles E.Oval
and a saucer. Platter- 9”
Cup and saucer Always come in pairs. Used for
coffee or tea
C. Flatware/Silverware
Demitasse cup It is smaller in size and is used for
Silverware can be either flatware, cutlery or
and saucer black coffee like espresso or
Turkish coffee hollowware. Flatware is composed of all forms of
Mug It is heavier than a cup, and is spoon and fork while cutleries are all other utensils
used only for Informal dining. used for cutting such as the knives.

Hollowware is a set of receptacles such as teapots,

Types of Dinnerware Used for Serving milk jug, and sugar basins. They are made of silver,
TYPE USE stainless steel, wood or plastic
Milk jug Container for milk used in cereals
Coffee Pots Coffee pots are generally taller
and more slender than teapots.
Coffee is made or served in a
container.
Teapot it is used to serve hot water or
for steeping tea leaves in boiling
water and generally shorter than
coffee pots
Pitcher It is used for serving different
kinds of beverages such as water,
 FORK USE
1.Dinner fork It is usually has four tines and
is used for main course
2. Oyster fork It is a small fork best use for
appetizers like cheese and
oysters.
3.Dessert It is used for desserts like
cakes and pastries
4.Snail It is a two long, pointed tines
fork/Escargot and is used to pry the meat
from the snail shell. It is also
used for mussels and shellfish.
D. Glassware
5.Salad fork It is smaller than a dinner fork
and is used for eating salads Glasses come in various shapes and sizes.. They
or smaller items like sliced add beauty and height to table setting. Glassware
fruits. are made with glass, plastic, stainless steel and
6.Cocktail fork For cocktail appetizers like wood.
shrimp cocktail,mango prawn Major Types of Glassware:
delight etc. 1. Tumbler
7.Serving fork To serve food 2. Footed ware
3. Stemware
4. Mug
SPOON USE
1.Dinner It is used for main course
spoon
2.Soup It is an oval-shaped spoon that is
spoon wider and deeper than a
tablespoon and used for thick
cream soup like cream of Tumblers
mushroom etc. A tumbler is a flat-bottomed glass that is a bowl
3.Serving It is used for serving dishes in a without stem or foot. Its sides may be straight,
spoon buffet or family service flared or curved.
4.Demitasse It has a similar shape as a standard a. Old-fashioned
spoon teaspoon but has a long handle b. Rock glass
and is designed for stirring coffee c. Highball
drinks such as espresso or
d. Collins
cappuccino.
e. Zombie
5.Ice tea It has a long, thin handle and a
f. Pilsner
spoon or small oval shaped bowl. It is
soda spoon used to stir beverages such as
milk shakes and coke floats. Footed Wares
6.Dessert It is larger than a teaspoon and Refers to a style of glass in which the bowl sits
spoon is used for dessert directly on a base or foot. Bowl and base may have
7.Teaspoon It is used for different items such a variety of shapes.
as coffee, tea and dessert.
Example: Brandy Snifter, Certain styles of beer
glass
TYPES OF GLASSES

Stemware
It includes any glass having all three features-
bowl, foot and stem

Mug
Refers to a tumbler with a handle or as a tall glass
cup. It is used for serving beer
Service Equipment & Supplies in Restaurant
Service

Table Set-Up
Table Setting – refers to the manner in which the
table appointments and food are arranged on the
table or any surface for dining. The arrangement for
a single diner is called a place setting.
Cover or place setting refers to the space and all
equipment required by a diner, it varies between
20-30 inches wide.

General Rules in Table Setting

=The lower edges of the utensils should be aligned
with the bottom rim of the plate, about one (1)
inch from the edge of the table.
=To avoid hiding a utensil under the rim of a plate •Knives are placed on the right of the cover with
or bowl, lay it approximately one (1) inch away the sharp edge facing left.
from the plate’s side •Flatware should be arranged according to the
=Hold flatware by the “waist,” the area between courses-the utensils to be used first are placed on
the handle and the eating end of the utensils. the outer side, utensils for the last course nearest
=Elbowroom requires a minimum of 15 inches to the plate. The bases of the utensils should be
between place settings, or approximately 24 inches aligned so that they form a straight line.
from the center of 1 place setting to the middle of •Place all forks except cocktail forks or oyster forks
the next. at the left of the cover with the tines up. A cocktail
=The water glass should be placed approximately fork is placed at the extreme right of the cover.
one (1) inch from the tip of the dinner knife. •Table/dinner knives and table/dinner forks are
=Place knives with blades facing the plate placed nearest to the plate and on the Right and
=In a formal setting, soupspoons are more left side, respectively
appropriate for refined eating soup, so these must •Either place butter spreaders on the right side of
be set properly. the B&B plate or across the top edge, with the
=Knives are used with the right hand; they are handle at right angles or parallel to the edge of the
usually placed on the right side. Forks are grasped table. The cutting edge of the butter spreader is
with the left hand; hence, they should be placed on turned toward the butter plate.
the left side. •In setting up a dessertspoon and fork, the handle
of the fork to the left and the handle of the spoon
Rules in Proper Placement of Table Napkin to the right.
∆Place the table napkin in the place setting’s center
or left of the last fork. Rules in Proper Dinnerware Placement
∆Regardless of the fold, the bottom edge of the TIP! The dinnerware and beverage ware should be
napkin should be 1 inch from the edge of the table. spotless with no fingerprints, streaks, watermarks,
chips and cracks.
TABLE ACCESSORIES
«Salt &peppershakers should be available in the » Bread and Butter plates are placed at the left of
table from appetizer course to main course. It the cover. If possible, the top rim of the B&B plate
should be cleared before serving dessert. should be parallel to top tines of the entrée/table
«Salt and peppershakers are placed adjacent with fork. Otherwise, place the B&B plate directly above
the centerpiece. the tines of the entrée/table fork.
«Table decorations like floral arrangements should
usually be below eye level and do not touch any » Butter chips/butter dish are placed on the left of
table appointments. Nowadays, a table centerpiece the cover on a line with the water goblet.
can be above eye level as long the vase or holder is
made from a transparent material or a very thin
stand. Rules in Proper Beverage ware Placement

Rules in Proper Flatware/Cutlery Placement — Cups and saucers are placed in line with the top
•Spoons go on the right of the cover and to the of the last piece of flatware on the right side. The
right of any knives, with the front up. In a formal handle of the cup should be to the right and slightly
set-up, a dinner spoon is not included in the place angled (pointing to about 4 o’clock or 5 o’clock
setting. position).
— Water goblets are placed to the right of the
cover, 1 inch above the tip of the dinner knife.

— Wine, liquor glass are placed to the right of the

water glass in a straight line or angular
position in order of use. If three glasses are set,
they can be formed into triangular pattern.
— Salt and peppershakers are placed adjacent with
the centerpiece.

Formal Dinner Place Setting

1.Placemat
2.Bread & Butter plate
3.Butter Knife/Butter Spreader
4.Salad Fork
5.Dinner Fork
6.Dinner Plate
7.Table Napkin
8.Dessert Spoon
9.Dessert Fork
10.Dinner Knife
11.Salad Knife
12.Soup Spoon
13.Water Goblet
14.Red Wine Glass
15.White Wine Glass

Basic Table Set-up

1.Bread & Butter Plate
2.Butter Spreader
3.Salad Fork
4.Dinner Fork
5.Show Plate
6.Dinner Plate
7.Dinner Knife
8.Soupspoon
9.Water Goblet