FOOD AND BEVERAGE OPERATIONS REVIEWER

(OVERVIEW/ INTRODUCTION)

• Food and beverage (or food service) operations

- concerned with the provision of food and a variety of beverages within

business.

• Food and Beverage Services

- the process of preparing, presenting and serving of food and

Beverages to the customers.

• The main goal of commercial food service Operations

- to provide food and beverage to Customers for profit23

- create positive guest Experiences.

• Example of Food and Beverages services/operations

- Restaurants, cafeterias, cafés, fast-food joints, pubs, delis, food

manufacturing operations, catering businesses, food transportation
service.

Food services- one part of the larger hospitality industry.

Hospitality- means welcoming guests and satisfying their needs.

• The role of the hospitality industry

- is to provide unique, professional, and memorable experiences for

consumers during their free time, at a cost.

• What is the importance of service in the hospitality industry?

- Improve the relationship between your guests and your establishment.

Hospes- Latin word meaning host, visitor or stranger.

• Four types of foodservice systems are: •

Current Food Service Trends
- Global Cuisine
- Conventional. - Technology
- Commissary. - Sustainable Practices and
- Ready prepared. Organic Foods
- Assembly/serve. - Home Meal Replacement
- Healthy Life Style Living
 LESSON 1: THE FOOD SERVICE INDUSTRY

• The food service sector is characterized by diverse offerings, ranging

from casual dining to specialized cuisines.

• critical functions of the food service industry:

Food preparation: skilled creation, presentation of dishes.

Customer service: ensuring attentive and friendly service.

Supply chain management: sourcing, quality control, and logistics for

ingredient procurement.

Marketing and promotion: Drives customer awareness and engagement

through strategic promotional efforts.

Financial management: Involves budgeting, cost control, and profit

optimization to ensure sustainable business operations.

• two primary segments of FOOD SERVICE INDUSTRY:

- commercial and noncommercial food service.

1. Commercial Food Service
- or-profit sector of the food service industry.

• (Restaurants, Cafes, Fast-food chains, Commercial kitchen, Fine dining

establishments, Food trucks, Buffet-style restaurants, Pizzerias, Bakeries,
Breweries and brewpubs, Casual dining restaurants)

2. Non-commercial Food Service

- operators are entities driven by a mission other than profit
- providing food services as part of a broader mission

• (School cafeterias, Hospital cafeterias, Corporate cafeterias,

Government institutions College and University dining halls, Daycare and
childcare centers)
 FOOD AND BEVERAGE PERSONNEL

JOB DUTIES, TITLES AND RESPONSIBILITIES

 Restaurant Manager (Directuer du Restaurant) – Has an overall

responsibility.
 Head Waiter (Maitre D’ Hotel) – Overall charge of the staff team in the
dining room.
 Station Head Waiter (Maitre D’ Hotel de Carre) – Responsible for the
team of staff serving.
 Station Waiter (Chef de Rang) – Must be able carry out same work as
the station head waiter.
 Assistant Station Waiter (Demi-Chef de Rang) – assists staff when
necessary.
 Assistant Waiter (Commis de Rang) – acts by instruction from the
Chef de Rang. Also known as Commis de Suite.
 Apprentice (Debarrasseur) – He is also known as the “learner”.
 Carver (Trancheur) – Responsible for the carving trolley. This post is
usually associated with gueridon service.
 Wine Waiter (Sommelier) – responsible for service of all alcoholic
beverages.
 Lounge Staff ( Ched de Salle) – duty in a first-class establishment
only.
 Floor Waiter ( Chef d’etage) – responsible for a complete floor in an
establishment.
  Buffet Chef (Chef de Buffet) - He is in-charge of the buffet in the
room, its presentation.
 Cashiers – Responsible for all the earnings of FBS operations.
 Bus Boy (Commis/runner) – assists the waiters in the operation of the
station.
 Function Catering/Banqueting Staff – Number of staff depends on
the size of the establishment.
BRIGADE DE CUISINE

• purpose of the kitchen brigade

- to ensure every cook had a clear

purpose and the kitchen.

Georges-Auguste Escoffier was a

French chef, commonly known as “The
King of Chefs and the Chef of Kings”.

LA BRIGADE DE CUISINE

Executive Chef

 Chef de Cuisine (Head Chef)

 Sous Chef (Deputy Chef)
 Chef de Partie (Station Chef)
 Pattisier (Pastry Chef)
 Confiseur (Confectioner)
 Boulanger (Baker)
 Sauté Chef/Saucier (Sauce chef)
 Poissonier (Fish Chef)
 Escailler (Seafood Chef)
 Rotisseur (Roast Chef)
 Friturier (Fry Chef)
 Grillardin (Grill Chef)
 Garde Manger (Pantry Chef)
 Boucher (Butcher Chef)
 Charcutier (Deli Chef)
 Chef de Tournant (Roundsman/Swing Cook/Relief Cook)
 Entremetier (Vegetable Chef)
 Commis Chef (Junior Chef)
 Porter de Cuisine (Kitchen Porters)
 Plonguer/Escuelerie (Dishwasher)
 Aboyeur (Waiter/Waitress)
 LESSON 2: DESIGNING THE FOOD SERVICE FACILITY

Factors to Consider in Designing a Food Service Facility

 Target Market
 Menu
 Service Style
 Layout and Flow
 Equipment
 Sanitation and Hygiene
 Accessibility
 Atmosphere and Décor
 Budget

EXAMPLE OF FOOD SERVICE FACILITY

 Quick-service restaurants (QSRs): Fast-casual establishments like

McDonald’s, Subway, and Starbucks.
 Casual dining restaurants: Restaurants offering a relaxed
atmosphere and a wider range of menu options.
 Fine dining restaurants: Upscale establishments with high-quality
food, attentive service, and a sophisticated ambiance.
 Food trucks and kiosks: Mobile food service units that cater to on-
the-go customers.
 Catering facilities: Facilities designed for preparing and serving food
for events and functions.
 Institutional food service: Facilities that serve food in schools,
hospitals, and other institutions.

The Importance of Effective Design

Increased efficiency: A well-planned layout can streamline operations and

reduce costs.

Improved customer satisfaction: A pleasant and inviting atmosphere can

enhance the customer experience.

Enhanced brand image: A visually appealing and functional facility can

contribute to a positive brand image.
Higher profitability: A well-designed facility can attract more customers
and increase revenue.

LESSON 3: Purchasing, Receiving, and Storing of Foods and Supplies

1. Purchasing Foods- Selecting suppliers, ensuring quality, comparing

prices.
2. Receiving Foods- Verifying quantities, inspecting for damage,
following protocols.
3. Storing Food- Temperature control, stock rotation, inventory
management.
4. Managing Supplies- Tracking non-food items, optimizing ordering,
minimizing waste.

Market Sourcing- Sources of food supply vary based on location.

• Perishable- Perishables are bought frequently to ensure freshness.

•Non-Perishable- Non-perishable items include dry goods, flour, cereals,

and miscellaneous items.

• Purchasing of Foods
Quality Assurance
Supplier Selection
Cost Optimization

Factors to Consider in Purchasing Foods

Factors to Consider in
Receiving Foods
- Price and Budget
- Quality of Ingredients Freshness of Products
- Supplier Reliability Proper Packaging
- Seasonal Availability Temperature Control
Accurate Delivery
- Supplier Reliability
Expiration Monitoring
- Sustainability Practices
Inspection Process
- Evaluating Food Products
Storing Foods Safely and Efficiently
- Putting It All Together
- Proper Labeling and Dating
- Appropriate Storage Conditions
- Preventing Contamination
- Efficient Use of Space
- Maintaining Temperature and Humidity
- Categorizing Foods
- Optimizing Storage Layout
- Monitoring Food Inventor