Food and Beverages

• _ is a style of food service where dinner sits at the table and served by a waiter/waitress

  Table service
• _ this is less expensive and speedy 


  American service
• _ formal this used in luxury restaurants and hotels

  Russian Service
• He takes the orders, serves all drinks, and finishes the preparation pf the food at the table

  French Service
• this is the most used style of the table service

  Buffet service
• It is a table service without a waiter/waitress

  Filipino Service
• style of service that does not make use of the usual dining table but instead dishes and table appointments are arranged in trays

  Tray service
• this type of table service is used when the group is small, the table is small, and the area for dining is small

  Blue plate service
• this type is best used when the dinners are more than eight

  Family Style
• this is similar to family style

  English Service
• this style is offered in cafeteria and food services establishments offering like buffet

  Self-service
• this styles caters to a large numbers of customers at a reasonable price

  Cafeteria service
• the most economical food service

  Counter service
• offered in large industrial food services to meet the needs of employees who brings their own food for lunch

  snack bar
• many food service establishments have found it possible to increase the volume of food to be off to diners

  Take-out counter
• may be the dine’s mea or may be an accompaniment to one regular luncheon

  Salad bar
• this is a restaurant that serves patrons who are in automobiles

  Drive-in restaurant
• helps create the atmosphere for the room and may be themed to reflect the name of the venue

  Decorations
• is a fundamental necessity in nearly every aspect of customer service i hospitality

  Product knowledge
• steak is seared on both sides then served

  Blue
• steak is served when browned on both side, and meat still contains blood

  Rare
• steak has less blood than a rare steak, though blood is still just present

  Medium rare
• steak is cooked all the way throug, no sign of blood

  Medium to well-done
• steak is cooked very well

  well-done
• are menu items offered for guests to eat prior to their main course

  Appetizers
• may be served hot or cold and can reflect ethnic flavours from many countries

  Soups
• are common raw mate for all courses

  Meat, poultry, fish and seafood
• served after the main course and also known as sweets


  Dessert
• commonly provided for people who are in hurry or who not specially hungry

  Snacks
• can be made from cow, sheep or goat’s milk

  Cheese
• are made are made from flour (wheat) and water, and/or eggs

  Noodles
• are traditionally used as an accompaniment to a main dish

  Vegetables
• is almost mandatory with breakfas, and supplied free-of-charge by some properties to house guests and/or at reception

  Fruits
• Healthy eating has also seen the rise in the popularity

  Salads
• Venues may - or may not - have one or more _. These are dishes the venue (or the chef) is famous for.

  Signature dishes
• should only be used for the purpose it was designed for i.e to cover a table, or to provide a customer with a cloth serviette

  Linen
• to use cloth to cover the legs of the table where possible, making the dining are more attractive

  Clothing table
• It is time consuming, and frequently requires additional items to be used, so it is an uncommon activity, rather than a common one

  Dressing tables
• involves folding a table cloth around the vertical fall of the table so that the sides of the table and the legs are hidden from view

  Boxing table
• Inquiries are answered promptly, clearly and accurately

  Take table reservation