T.L.E

• Food and Beverage Service

  The process of preparing, presenting and serving of food and beverages to the customers
• Food and Beverage Service Types

  • On Premise
  • Off Premise or Outdoor Catering
• On Premise


  • Food is delivered where it is prepared
  • The customer visits the premise to avail the food service
  • The premises are kept well-equipped and well-finished to attract customers to avail F&B service
  • Consuming the food in the main area
• Off Premise or Outdoor Catering


  • Includes partial cooking, preparation, and service at customer's premises
  • Provided away from the F&B Services provider's base on the occasion of major events which call for a large number of customers
  • Consuming the food at the customer's premises (e.g. at your home like catering services for anniversary, wedding, debut, completion, and birthdays)
• Food and Beverage Service Objectives

  • Physiological
  • Economical
  • Social
  • Psychological
  • Convenience
• Physiological


  To satisfy their appetite or thirst
• Economical


  Needs based on the value of money, if it is worth the price they pay
• Social


  The feeling of belonging. Most people eat outside to socialize
• Psychological


  The need to elevate self-esteem; fulfilling life-style needs; the need for variety, as advertising and promotion
• Convenience


  Eating out or buying food from food service establishments is simply convenient, as a result of being unable to go home, or attending some other events, the desire for someone else to do work; the impossibility of catering at home
• Catering


  The business of providing foods and beverage service to the people at a remote location. It is a part of the food and beverage service sector.
• Branches of Catering


  • Leisure (Linked Catering)
  • Off premise catering
  • Clubs
  • Transport catering
  • Institutional Catering
  • Industrial catering
• Leisure (Linked Catering)


  Food and drink services are offered to people engaged in leisure, sports and recreation
• Off premise catering


  Provides food and drinks form small to large groups of people for social or corporate functions and activities at any location
• Clubs


  Offers food and beverage services and sometimes accommodation to their licensed members
• Transport catering


  Deals with catering in all transport modes as rail, air, sea and road. It provides food and drinks to passengers before, during and after journey (Terminals, In transit, stopovers on highways)
• Institutional Catering


  Food and drink are provided to people with a specific social requirement. It includes hospitals, schools
• Industrial catering


  Provides service to people working in industries and factories that are subsidized by the company
• Quick Service Restaurant (QSR)

  Fast food outlets where the food is prepared, purchased, and generally consumed quickly. They are run with convenience as a main factor. Branded outlets such as McDonalds and Jollibee are examples. Precooked and weighted meals
• Full Service Restaurants (FSR)

  Fine dining, family, specialty, ethnic, or theme restaurants where the food and beverage menu is wide and the customer's expectations are high. They are operated with customer satisfaction and experience as the key factors
• Factors Affecting Customers Meal Experience

  • Food and beverages offered in the menu
  • Service quality
  • Level of Cleanliness and hygiene
  • Perceived value of money and price
  • Atmosphere and ambience
• Food and beverages offered in the menu

  Includes the quality of the food and beverages, range of menu options, for availability and flexibility for special orders that might affect customers' meal experience
• Service quality


  The ability to complete the service on time, consistently and error-free every time. The staff should provide individualized attention to its customers and always anticipate the needs of the customers
• Level of Cleanliness and hygiene


  The food service outlet is expected to be clean on the premises and equipment used. The staff must practice proper hygiene
• Perceived value of money and price

  The money spent must be appropriate to the quality of food, service types and ambiance provided by the food service outlet
• Atmosphere and ambience


  The design, lighting and furnishing must be appropriate to the theme of the restaurant. Ventilation, music, noise level, other customers, workplace and staff attitude are some factors that contribute to the ambience of the food service outlet
• Food and Beverage Service Equipment

  • Furnitures
  • Table Linens
• Furnitures


  • Sideboard/Side station
  • Reception desk
  • Tables
  • Chairs
  • Trolleys
• Sideboard/Side station


  Also known as dumbwaiter or service console. It is equipped with drawers, shelves and compartments where the crockery, cutlery, tableware, menu cards, and check pads accompanying sauce are held during service
• Reception desk


  Usually located at the entrance and manned by a hostess. The hostess checks if guests made a reservation and assists them to their designated tables. She also attends to prospective clients' calls and logs in the table reservation details in the reservation logbook
• Tables


  Wooden tops are used in fine dining restaurants. They are covered with a thick cloth, also known as "Baize Cloth". For banquets, tabletops are usually made of wood and steel stands and covered with tablecloths. Foldable tables are now available and much easier to assemble
• Chairs


  Come in an assortment of shapes, colors, sizes and designs. Chairs are available with armrest or without that are made of wood, metal and polyvinyl chloride (PVC)
• Trolleys


  • Carving trolley
  • Cheese Trolley
  • Dessert Trolley
  • Fruit Trolley
  • Gueridon Trolley
  • Hors d'Oeuvre Trolley
  • Liquor/wine trolley
  • Salad trolley
  • Room service trolley
• Carving trolley


  Used for carving joints of meat on the guest's table. After serving the meat, they will first plating it before finally serving
• Cheese Trolley


  In European countries, Cheese is considered an essential part of the meal. This can be used to promote a variety of cheese. Service crew should know what meals are compatible with cheese when they promote cheese around the restaurants
• Dessert Trolley


  Serves as a promoting tool where desserts are placed and displayed. Fiberglass covers this trolley so that guests can see the dessert offerings. When we dine in, we don't mostly look after desserts but we're after the main course and we don't avail desserts often. So the service crews tend to approach and try to convince those customers who are almost/already done with their main course meal and then have nothing to eat after
• Fruit Trolley


  Outlets who opt to serve health-conscious guests provide fruit trolleys to present freshly cut fruits to the guests. Already sliced to give convenience and in bite-sized portion. Can request to be made in shake smoothies
• Gueridon Trolley


  Or flambѐ is usually use in French service. It has a portable heating unit. To sauté/prepare the foods that are easy to cook/mix in front of the guests/customers. To impress customers such as tricks like tossing food in the air and making a smokey taste with the use of wine (flammable). Attraction to a restaurant
• Hors d'Oeuvre Trolley


  Used to place small portions of different hors d'oeuvres usually presented at the first course of the classical French menu. Customers should/tend to start with appetizers
• Liquor/wine trolley


  Usually presented by a sommelier. It is composed of various alcoholic drinks and displays branded bottles standing in wells or ringed enclosures to prevent bottles from toppling when the trolley is moving. Red wine (deep red to light red in color), white wine (golden yellow color in transparent bottles), champagne (for red meat or white meat meals complement). The older the wine, the more expensive it is (the more aged, the more tasty and delicious the wine is). The guest should swirl the wine to evaporate the aroma and taste if they want it