f&b

• Food and Beverage Services


  Process of preparing, presenting, and serving of food and beverages to the customers
• In the hospitality industry, our main priority is our guests and their satisfaction
• A big part of that satisfaction comes from a well-delivered food experience emphasizing the importance of an effective food and beverage service
• Food and Beverage Service Objectives

  • To satisfy physiological, economical, social, and psychological needs
  • To provide high-quality food and beverages
  • To provide a friendly and welcoming atmosphere
  • To provide professional, hygienic, and attentive service
  • To retain the existing customers and to bring in new ones
  • To impart value for money
• Ala Carte Menu


  A type of menu where the foods are priced individually
• American Breakfast


  An American Breakfast can vary greatly, but often includes things like egg dishes, cereals, oatmeal, yogurt with fruit, and more
• Aperitif


  Typically low-ABV liqueurs and spirits that are meant to be drunk before a meal to stimulate your appetite
• Back Bar


  A structure behind a bar counter, with shelves for holding bottles and other supplies
• Banquet


  A sit-down meal served at a formal or informal event such as a wedding party or a conference that takes place in a function room of a hotel or a food establishment
• Barista


  A person whose job involves preparing and serving different types of coffee
• Bartender


  The Bartender is responsible for giving passengers with polite and competent service in order to improve the cruise line's income via upselling strategies and surpass sales goals. Mix drinks, cocktails, and bar beverages in accordance with the order and business requirements
• Beverages


  Any liquid qualifies as a beverage. Beverage items include water, tea, coffee, milk, juice, beer, and any other type of beverage
• Buffet


  A meal consisting of several dishes from which guests serve themselves
• Chef


  A trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine
• Cocktail drinks


  Usually iced drink of wine or distilled liquor mixed with flavoring ingredients
• Cover / Pax


  A setup of tableware for one guest, also used to describe the number of guests
• Crockery


  A term used to identify plates, cups, saucers and bowls and usually made of china clay
• Cuisines


  A style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture
• Cutlery


  Sharp tools made of metal (such as knives and scissors) that are used for cutting things such as forks, spoons, and knives used for serving and eating food : silverware
• Digestif


  An alcoholic beverage served after a meal with the intention of aiding digestion
• Dishwasher


  The staff member or machine that washes the dirty dishes
• Drink


  A liquid intended for customer's consumption
• Environment


  A term indicating the dining area also referred as the 'dining environment'
• Fermentation


  A natural process through which microorganisms like yeast and bacteria convert carbs, such as starch and sugar, into alcohol or acids
• Floor Plan


  A detailed illustration of the arrangement of furniture and all work areas in a restaurant
• Free seating


  A term used to indicate that no reservation is required
• Fruits


  The sweet and fleshy product of a tree or other plant that contains seed and can be eaten as food
• Furniture (ATALIA)


  It plays an important role in bringing the look and creating an ambience of the outlet and it was ideally good looking, trendy, durable and easy to clean
• Guest


  A person who purchases goods or services. Can also be a buyer, customer or patron
• Handover (Turnover)


  A period of time in which shifts exchange information to ensure smooth continuation of the function of the department amid changing shifts
• Head Chef


  The head chef generally controls the whole kitchen, from managing kitchen staff and controlling kitchen costs to liaising with suppliers and creating the menus
• Manager


  Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it is profitable
• Menu List


  A list of food or drink items available for purchase, or a list of food or drink items that will be served
• Napkin


  A square piece of cloth or paper used at a meal to wipe fingers or lips and to protect garments and utensils. Also known as serviette
• Overhang


  The part of the tablecloth that hangs from the edge of the table
• Packaging


  Materials used to wrap or protect goods
• Personal Hygiene


  Good personal hygiene, particularly thorough and frequent hand-washing, is one the greatest approach to prevent food-borne disease. Always guarantee that the employees' hands are cleansed and thoroughly dried before starting work, between duties, and before working with food products, equipment, utensils, and linens
• Plate


  A plate is a flat dish meant for serving one person's portion of food
• Replenishing


  To fill or build up (something) again
• Restaurant


  A place where people pay to sit and eat meals that are cooked and served on the premises