Dining Essentials

• Food and Beverage Manager


  Required profit margins are archived. Employing and dismissing staff.
• Restaurant Manager


  Organization and administration of particular F&B service areas. Staff training either on or off the job.
• Reception Head Waiter


  Accepting bookings and for keeping booking diary up to date.
• Head Waiter / Maitre D’ Hotel


  In charge of the staff team. Responsible for seeing that all the preparation duties are carried out.
• Station Head Waiter


  Responsible for team of staff serving a number of tables within a section of the restaurant.
• Station Waiter / Chef De Rang


  Provides service to stations within the restaurant.
• Assistant Station Waiter / Demi-Chef De Rang


  The person next in seniority to the station waiter and assists as directed by the station waiter.
• Waiter / Server / Commis De Rang


  Do some service of either vegetables or sauces, offers rolls, places plate upon the table and helps to clear tables after each course.
• Trainee Commis / Debarrasseur / Apprentice 


  Keeps the sideboard well stocked with equipment.
• Carver / Trancheur


  Carving trolley and the carving of joints at the table as required.
• Lounge Staff / Chef de Sale


  Service of morning coffee, afternoon teas, aperitifs and liqueurs before and after both lunch and dinner or any coffee required after meals.
• Wine Butler / Wine Waiter / Sommelier

  Service of all alcoholic drinks and non-alcoholic bar drinks during the service of meals. Must have the knowledge of all drinks to be served, or the best wines and drinks to go with certain foods.
• Bar Staff / Bartender / Mixologist


  Mixes and serves alcoholic beverages at the bar.
• Barista


  Typically works behind a counter, serving both hot and cold beverages as well as alcoholic beverages.
• Attributes of Food and Beverage Personnel

  • personal & hygiene appearance
  • knowledge of food and beverages
  • technical ability
  • punctuality
  • local knowledge
  • personality
  • attitude towards the guests
  • memory
  • honesty
  • loyalty
  • sales ability
  • sense of urgency
  • complains handling
• Banquet Service Equipment

  • Stage
  • Podium
  • Multimedia Projector
  • Pad & Pencils
  • Mints
  • Hospitality Room
  • Coffee Station
  • Water Station
• Common Room Layout

  • Block
  • Open Block
  • U-Shaped
  • Open Round
  • Theater
• Banquet


  whether a breakfast, lunch, or dinner, can be a special celebration, a gathering to honor someone, or a professional meeting, often preceded by a reception with beverages and hors d’oeuvres.
• Types of Banquet Service:

  • Formal
  • Informal
• Self Service


  a banquet style service where people serve their own food.
• Buffet Service


  is a service concept that presents food on the table.
• Two types of breakfast:

  • Continental Breakfast
  • American Breakfast
• Continental Breakfast


  is a light breakfast package consisting of hot and cold beverages, fresh seasonal fruits, bread & pastries, jams or marmalades, and a bowl of fruit cocktail.
• American Breakfast


  is a full heavy breakfast consisting of hot and cold beverages, fresh seasonal fruits, cereals, cold cuts, sea items, assortment of eggs with meat siding options, quick breaks, bread & pastries, and jams or marmalades.
• Classic Service Styles

  • Russian Service
  • French Service
  • English Service
  • American Service
• Russian Service


  Served in platter, ready to serve food.
• French Service


  Food comes from the kitchen semi-prepared, final preparation is performed in front of the guest / most expensive. Executed by a chef de rang (waiter) and commis de rang (assistant waiter).
• Examples of French Service

  • Deboning
  • Carving
  • Flambeing
• English Service


  Called the butler service, a little bit faster. The host serves a portion of the meat or main entrée on a plate and passes it to the right so guests can pass it down to the hostess.
• American Service


  Plated service. Food is placed onto the plates and brought to the guest. The fastest service.
• Mise en Place


  In French, “put into place”. The prework that takes place both in the kitchen and guest area before service begins.
• Handling Guest Complaints HEAR

  • Hear them out
  • Emphatize with the guest
  • Apologize for the inconvenience
  • Take action
• Trends

  • Trip Advisor
  • Toptable Websites
  • Facebook
  • YouTube
  • Hotel Websites
  • Podcasts
  • Industry Blogs
  • Apps
  • Voucher Sites
• Emergency Procedure


  A plan of action to be used in the event of an emergency, for instance, a fire.
• Caesar Salad

  • Romaine lettuce
  • Garlic cloves
  • Dijon mustard
  • Lemon extract
  • Croutons
  • Egg yolks
  • Bacon Bits
  • Parmesan cheese
  • Pepper
  • Fillet anchovies
  • Olive oil
  • Corn oil
• Banana Foster

  • Orange juice
  • Sliced bananas
  • Banana liqueur
  • Vanilla ice cream
  • Rum
  • Sliced orange
  • Unsalted butter
  • Brown sugar
• Mango Jubilee

  • Ripe concasse mango balls
  • Brown sugar
  • Sliced orange
  • Unsalted butter
  • Vanilla ice cream
  • Brandy
  • Triple Sec
  • Orange juice
• Deck


  Floor
• Cabin


  Room
• Galley


  Kitchen