MODULE 5 FOOD AND BEVERAGE

Coverage
1.1 Definition of Food Service.
1.2 Classifications of Food and Beverage Services.
1.3 Categories of Food Service
1.4 Types of Restaurants
1.5 Management Hierarchy of Restaurants
1.6 Functions of Restaurant Employees
1.7 DOT Standard Requirements for Restaurants

LEARNING OBJECTIVES: At the end of this topic the students will be able to:
1. Discuss the function of food and beverage sector in tourism industry.
2. Differentiate the various categories of food and beverage service.
3. Describe the type of restaurants.

4. Explain the restaurant hierarchy of management and functions of each staff.

MODULE 5 CHECKLIST
CONTENT TASKS DATE
COMPLETED
LESSON: FOOD AND BEVERAGES SERVICE Read and Understand

VIDEO: Watch and Comprehend

F & B Table Service: https://youtu.be/804M7c9tX2I
DRILL 1 Answer Activity
FA 7 : Food and Beverages Answer Activity

THC 1103 MICRO PRESPECTIVE OF TOURIRM AND HOSPITALITY

 LESSON 5 FOOD AND BEVERAGES

FOOD AND BEVERAGE SERVICES

Food and Beverage

“is also referred to as catering. Catering normally forms part of the accommodation industry
(depending on the location), and it is a core aspect of the tourism industry. Catering includes
the quality of food, the quality of service and the way the food is presented, the atmosphere,
the staff, their friendliness, and so on. Food and beverage can be divided into many different
segments including commercial establishments (restaurants, lodges, banquet and catering
services, fast foods, cafeterias, kiosks, clubs, hotels, guest houses, B&Bs) and institutional
food service (schools, colleges, hospitals, and military food service)”( National Business
Initiative, n.d).

According to Singaravelavan (2016) Food and Beverage service can be classified into the
following:

• Primary catering sectors – are mainly focused on providing food and beverages to
customers like various types of restaurants and takeaways.
• Secondary catering sectors – are not directly focused on providing food and beverages
service but F & B serves as its secondary or support activity like amusement parks,
transport catering, institutional catering and theaters.

Also, it can be divided according to profit motive and market or the type of customers
(Singaravelavan, 2016):

Profit Motive:

• Commercial sectors (profit motive) – Hotels and other accommodation establishments,

Restaurants, Fast food outlets and Food courts
• Welfare sectors (service motive) – e.g. Institutional catering, Schools, Colleges and
Universities, Hospitals, Old-age homes and Military.

Market or the Type of Customers:

THC 1103 MICRO PRESPECTIVE OF TOURIRM AND HOSPITALITY

 • Non-captive market/customers – this allows customers to choose where to dine or eat
(e.g. quick service restaurant, fine dining and specialty restaurant. Selecting where to
dine may depend on customers food preference; time of the day; desired ambience;
distance; reason for dining and money available to spend for dining.

• Captive market – the customer does not have a choice where to eat or dine (e.g. island
resort like Amanpulo resort and hospital patients)

• Semi-captive market – the customers can select where to dine or eat. However, choices
are limited.

Categories of Food Service

• Table Service

o is the most popular type of service.

o “It refers to the varied ways in which food is presented and served at the table
and the objects utilized at the table such as dishes, glasses, plates, silverware and
table linens” (Greycoat Placements Ltd., 2020).

Examples are:

o American table service

o Silver or English service
o French or Butler service
o Russian table service

(Note: watch the video 1)

• Assisted Service

o This type of service is a combination of self-service and table service like buffet
service- where guests get their plates and proceed to the buffet area and at times
guests can request the server behind the buffet table to serve.

• Self- Service

o The guest picks their orders and pay at a counter (e.g. cafeteria).

THC 1103 MICRO PRESPECTIVE OF TOURIRM AND HOSPITALITY

RESTAURANTS

• Restaurant is a profit food service operation whose primary business involves the sale of
food and beverage products to individuals and small groups of guests (Ninemeier & Perdue,
2005).
• Anything that offers refreshments and/or meals (DOT).
• The word restaurant is a French word that originally referred to a type of restorative meat
broth or bouillon created by steaming various types of meat.

The restaurant industry can be made up of: independent restaurant and chain restaurant (e.g. TGI
Fridays). Restaurants can be group or categorize as:

• Quick-Serve (Fast Food)- These restaurants are designed to serve a basic meal quickly
and affordably.
• Full Service – is a type of restaurant that cook to order more that 12 entrees and it offers
high-level of service.
• Family Restaurants – a restaurants are just as the name implies – Kid friendly, low cost,
and very casual.
• Buffet Restaurants- these restaurants have the ability to serve many people and offer
many types of cuisine at the same time.
• Casual Dining- are full service restaurants where consumers can dress comfortably, bring
the kids, have table service, and not break the bank.
• Fine Dining – are more upscale, where the expectation of food quality and presentation,
service, ambience, and the overall experience are first class.
• Theme Restaurants- are restaurants combine with sophistication and specialty (Walker &
Walker, 2011).

THC 1103 MICRO PRESPECTIVE OF TOURIRM AND HOSPITALITY

Restaurants are structured to have checks and balances in an organized chain of command. The
head of the management hierarchy is the Restaurant Manager.

o Restaurant manager is task to perform promotion and marketing for the company,
supervising, recruiting and training the staff, and budgeting aspects of the
organization.
o He/she is also tasks to oversee kitchen stocks and supplies.

Sample organizational chart:

Photo/chart credits to the designer/owner

Headwaiter is often works directly under the restaurant manager. It is also referred as Maitre’d. Its job is
centered on providing guests with quality service.

THC 1103 MICRO PRESPECTIVE OF TOURIRM AND HOSPITALITY

Executive Chef or the Chef de Cuisine is typically the head of the restaurant kitchen hierarchy. The
executive chef might actually be the restaurant manager in some cases. He/she manages and supervises the
rest of the kitchen staff. In most cases, the executive chef also works with suppliers and tries to develop
strategies to reduce or manage kitchen costs.

Sous Chef or the second chef works directly under the executive chef. The Sous Chef does more of the
actual cooking and supervises the rest of the staff more directly.

The remainder of the kitchen hierarchy is made up of line cooks. These people are collectively known as
the Station Chef (Chef De Partie) in charge in part of the kitchen:

o Pastry Chef (Patissier)

o Saucier (responsible in preparing sauces)
o Fish Cook (Poissonier)
o Vegetable Cook (Entremetier)
o Meat Cook (Rotisseur)
o Pantry Chef (Gard Manger) - in charge of all cold items, from salad and hors d’oevres
to cold sauces and dressings.
o Line Cook (Commis) - an entry-level position.

Front of the House:

Station headwaiter works under the Maitre’d and task to help supervise the rest of the waiters and wait
staff.

Waiters are in charge of retrieving the finished food from the kitchen and distributing it to the people who
ordered it. Sometimes, the wait staff will clean the tables after people leave. In some larger restaurants,
busboys will specifically clear the tables instead.

Note: The restaurant hierarchical structure depends on the size and the type of food served. However,
there will always be cooks, waiters, and managers.

Note: Watch and take notes on the provided video. It will help you understand the different types of table
service.

Video: F & B Table Service link is https://youtu.be/804M7c9tX2I

** if the link did not work or due to lack of internet connection, a downloaded copy is provided for
educational and viewing purposes only. Credits to the organization or individual who made the video.

THC 1103 MICRO PRESPECTIVE OF TOURIRM AND HOSPITALITY

 RESTAURANTS AAA Diamond Ratings for restaurants represent a combination of the overall
food, service, décor and ambiance offered by the establishment. The descriptive ratings are
assigned exclusively to establishments that meet and uphold AAA’s rigorous approval
standards.

• A Five Diamond restaurant provides leading-edge cuisine of the finest ingredients, uniquely
prepared by an acclaimed chef, served by expert service staff led by a maître d’ in extraordinary
surroundings.
• A Four Diamond restaurant provides distinctive fine dining, creatively prepared, skillfully
served, often by a wine steward, amid upscale ambience.
• A Three Diamond restaurant provides trendy cuisine, skillfully prepared and served, with
expanded beverage options, in an enhanced setting.
• A Two Diamond restaurant provides familiar food, often cooked to order, served in casual
surroundings.
• A One Diamond restaurant provides simple, economical food, often quick-serve, in a
functional environment.

Source: Diamond Rating Fact Sheet

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THC 1103 MICRO PRESPECTIVE OF TOURIRM AND HOSPITALITY

 Department of Tourism
STANDARD REQUIRMENTS FOR RESTAURANTS

Section 2. Minimum Requirements – For the purposes of accreditation, the following are the minimum
requirements that must be complied with by the restaurants:
a. Location –
1. The locality and environs including approaches shall be with proper ingress and egress.
2. The façade and architectural features of the building shall be appropriately designed.
b. Parking – There shall be an adequate, secured parking space provided free to customers.
c. Reception – A receptionist shall be available to usher in guests. A waiting lounge with a telephone
shall also be provided.

d. Dining Room -
1. Furnishing – The dining room shall be adequate in size, with sufficient and well-maintained
furniture. Flooring materials shall be kept clean at all the times.
2. Atmosphere – The restaurant shall have a pleasant atmosphere.
3. Cuisine – There shall be cuisine of good quality and presentation available during normal meal
hours and served with distinction. Raw food used shall meet minimum government and
international standards.
4. Menu Book/Card – There shall be a menu book or card which shall
be presentable, clean and easy to read with the menu items listed in logical sequence. All items
shall be made available at all times on a best-effort basis.
5. Linen – All tables shall have clean table cloth and cloth napkins of
good quality. They should not be faded, nor with frayed edges and stains and should be changed
after every service.
6. Crockery – No piece of crockery, cutlery and tableware in use shall
be chipped, cracked or grazed. The silverware shall be kept polished and clean at all times.

d. Service and Staff – Adequate number of well-trained, well-groomed, experienced, efficient and
courteous staff shall be employed.
e. Bar – The bar shall be well-stocked at all times.
f. Comfort Rooms – All comfort rooms shall be with good quality fixtures and fittings and provided with
running water. The floor and the walls shall be kept clean and sanitary at all times. Tissue paper,
soap, paper towels and/or hand drier shall be provided.
g. Kitchen
1. The kitchen, pantry and cold storage shall be in good operating condition at all times and shall be
well-equipped and hygienic.
2. Equipment necessary to maintain a high standard of sanitation and hygiene shall be installed and
used.
h. Lighting – Adequate lighting dining rooms, public rooms, comfort rooms, corridors and other public
areas.
i. Airconditioning/Ventilation – All main dining or function rooms shall be fully airconditioned and/or
well-ventilated.
j. Maintenance – All sections of the restaurant (e.g., building’s exterior and interior, airconditioners,
kitchen, fixtures, plumbing, etc.) shall be maintained properly at all times. A periodic vermin control
program shall be maintained for all establishments.
k. Fire-fighting Facilities – Adequate fire-fighting facilities shall be provided in accordance with the fire
Code of the Philippines.

THC 1103 MICRO PRESPECTIVE OF TOURIRM AND HOSPITALITY

References:

Buenvenida, S., & Manzano, R. (2013). Principles of Tourism II. Manila: Max
Corporation.

Goeldner, R. & Richie, J. (2009). Tourism: Principles, Practices, Philosophies, 11th Edition.
Manila: C & E Publishing.

Mancini, Marc (2006). Access: Introduction to Travel and Tourism. Philippines: Cencage
Learning.

Pender, L & Sharpley, R. (2005). The Management of Tourism. London: Sage Publication

Walker, J. & Walker, J. (2011). Tourism: Concepts and Practices. New Jersey: Prentice Hall.

Web Resources:

Singaravelavan, R. (2016). Food and Beverage Service, Second Edition. India: Oxford
University Press. https://india.oup.com/productPage/5591038/7421214/ 9780199464685

National Business Initiative (n.d). An Introduction to Tourism. South Africa:

https://psu.pb.unizin.org/hmd329/chapter/managing_guest_services/

https://opentextbc.ca/introtourism/chapter/chapter-8-services-marketing/

https://brimurray7551.weebly.com/uploads/9/0/2/9/90291059/lesson_1_intro_to_h_t_lesson1
.pdf

https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services_t
ypes_of_service.htm

THC 1103 MICRO PRESPECTIVE OF TOURIRM AND HOSPITALITY

THC 1103 MICRO PRESPECTIVE OF TOURIRM AND HOSPITALITY