Fbs Intro

• Prepare the dining room/restaurant
area for service

• Welcome guests and take food and
beverage orders
• Promote food and beverage products
• Provide food and beverage services
to guests
• Provide room service
• Receive and handle guest concerns
• Is a climax of relationship between a customer
and a caterer during meal experience..
• The basic function of this industry is to serve
food & drink to people, to satisfy their various
types of needs.
t
Organizational chart of a restaurant
Restaurant manager
Captain waiter
cashier bartender
receptionist
waiter busboy
Busboy
a. Outlet manager-Oversees the restaurant operation and
sees to it that service is carried out according to prescribed
standard.
b. Captain waiter - Take orders /serve and accept payments
c. Receptionist –welcome and greets customers at the
entrance and escort them to their tables.
d. Waiter – takes and serves foodand beverage according
to prescribe standard
e. Busboy –dining room helper and runner
f. Bartender – prapares drinks orders according to prescribe
standard
g. Cashier- prepares and attends to settlement of
customer’s bills
Restaurant service equipment and supplies
1. GUERIDON Service is a term used in the restaurant business to refer to "trolley
service." Food is cooked, finished or presented to the guest at a table, from a
moveable trolley.
2. BUSSING TROLLEY-useto gather soiled dishes to be carried to the dishwashing

area
• Wait station cabinets help to make the job of your
wait staff easier. These are one of the most
important pieces of restaurant furniture as these
stations provide countertop space, as well as
cupboards, drawers, and other storage areas to help
wait staff easily find all of the items and supplies they
need, so they can perform their tasks as quickly and
efficiently as possible
Glass divider rack – used to storage glassess..
China rack- use to storage chinawares
Service trays – used in assemblingand serving food and drinks
Bread basket- serves as container for bread
Menu – list of specific food or dishes for the selection of customer
Change tray –
Bill folder-
Condiments
Sauce boats
Tong
Salt and pepper shaker
Coaster
Icebucket
Tablenapkin
Pitcher
Peppermill
A MENU is a list of specific foods
or dishes that fit the meal
pattern selected
Types of menu
1. A la carte
this is a menu with all dishes individually

priced.
a list of dishes available at a restaurant; "the
menu was in French"1826, from French à la
carte, literally "by the card" in other words,
"ordered by separate items."
2. table this is the set menu forming a
d’hote complete meal at a set price. A
choice of dishes must be offered at
all courses, the choice and number
of dishes will usually limited.
3. a special
party menu – theseare menu for banquets
and parties of all kind like
birthday party, wedding
receptions, anniversaries ,
debuts, convention, etc.
4. cycle menu –
a set of menus rotated to a definite pattern.
5. selective menu – a
complete meal that provides
choices or selections of courses.
Chalk board Menu-This kind of
menu features an item of the day and
changes every day.
Function of Menu
1. Breakfast menu- served during 7:00 o’clock am
2. AM Snack menu – usually serve at 10:00 am
3. Brunch Menu – combination of breakfast and lunch
and starts at 11:00 am
4. Lunch menu- served at 12noon
5. Pm Snack menu-served at 3:00 o’clock in the
afternoon
6. Merienda Cena – 5 o’clock afternoon
7. Dinner Menu – served at 7 pm
8. Midnight Snack – served at 12midnight
TABLEWARE
• SILVERWARE
Anything made of sterling silver, silver plate
and stainless silver, used in the dining room for
eating or serving. Forks, knives; cutleries, etc.
Handling
1. Never hold the fork in the tines, the spoon in
the bowl, knife in the blade, always hold by the
handle.
2. All flatwares are handed by the handle.
A. FAULTWARE
• refers to a variety of utensils used for eating

and serving food. The different flatware pieces
include common forks, knives and spoons used at
the dinner table.
• They also include many specialty pieces for serving
a wide variety of food, such as pie servers, pierced
serving spoons and ladles.
• flatware make from silver or silver
coated.
B. HOLLOWWARE
Anything hollow that is
made of silver,silver plated
stainless steel
• CHINAWARE
Any item used in the dining room that
are soup plate, service plate, saucer, bread
plate, dinner plate, etc. That is made of:
a. Porcelain – transparent
b. Earthenware – less than transparent
c. Ceramics – clay
d. Melamine – plastic that goes with
chinaware COVERAGE
Dinner plate, Fish plate, Salad plate, Soup plate

Bread plate, Cups and saucers, Service plate

Fbs Intro

Uploaded by

Copyright:

Available Formats

Fbs Intro

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Fbs Intro

Uploaded by

Copyright:

Available Formats

• Prepare the dining room/restaurant

area for service

2. BUSSING TROLLEY-useto gather soiled dishes to be carried to the dishwashing

this is a menu with all dishes individually

• refers to a variety of utensils used for eating

Dinner plate, Fish plate, Salad plate, Soup plate

You might also like