MICRO MODULE 2 FINALS

• Food and Beverage service

  Also referred to as catering. Catering normally forms part of the accommodation industry (depending on the location), and it is a core aspect of the tourism industry. Catering includes the quality of food, the quality of service and the way the food is presented, the atmosphere, the staff, their friendliness, and so on.
• Food and beverage segments

  • Commercial establishments (restaurants, lodges, banquet and catering services, fast foods, cafeterias, kiosks, clubs, hotels, guest houses, B&Bs)
  • Institutional food service (schools, colleges, hospitals, and military food service)
• Food and Beverage service classification

  • Primary catering sectors (focused on providing food and beverages to customers like various types of restaurants and takeaways)
  • Secondary catering sectors (not directly focused on providing food and beverages service but F & B serves as its secondary or support activity like amusement parks, transport catering, institutional catering and theaters)
• Food and Beverage service classification by profit motive

  • Commercial sectors (profit motive) - Hotels and other accommodation establishments, Restaurants, Fast food outlets and Food courts
  • Welfare sectors (service motive) - Institutional catering, Schools, Colleges and Universities, Hospitals, Old-age homes and Military
• Food and Beverage service classification by market or type of customers

  • Non-captive market/customers (allows customers to choose where to dine or eat)
  • Captive market (customer does not have a choice where to eat or dine)
  • Semi-captive market (customers can select where to dine or eat but choices are limited)
• Categories of Food Service

  • Table Service
  • Assisted Service
  • Self-Service
• Table Service

  The most popular type of service. It refers to the varied ways in which food is presented and served at the table and the objects utilized at the table such as dishes, glasses, plates, silverware and table linens.
• Types of Table Service

  • American table service
  • Silver or English service
  • French or Butler service
  • Russian table service
• Assisted Service


  A combination of self-service and table service like buffet service- where guests get their plates and proceed to the buffet area and at times guests can request the server behind the buffet table to serve.
• Self-Service


  The guest picks their orders and pay at a counter (e.g. cafeteria).
• Restaurant


  A profit food service operation whose primary business involves the sale of food and beverage products to individuals and small groups of guests.
• Anything that offers refreshments and/or meals (DOT)
• The word restaurant is a French word that originally referred to a type of restorative meat broth or bouillon created by steaming various types of meat.
• Types of Restaurants


  • Quick-Serve (Fast Food)
  • Full Service
  • Family Restaurants
  • Buffet Restaurants
  • Casual Dining
  • Fine Dining
  • Theme Restaurants
• Quick-Serve (Fast Food) Restaurants


  Designed to serve a basic meal quickly and affordably.
• Full Service Restaurants


  Cook to order more that 12 entrees and offer high-level of service.
• Family Restaurants


  Kid friendly, low cost, and very casual.
• Buffet Restaurants


  Have the ability to serve many people and offer many types of cuisine at the same time.
• Casual Dining Restaurants


  Full service restaurants where consumers can dress comfortably, bring the kids, have table service, and not break the bank.
• Fine Dining Restaurants


  More upscale, where the expectation of food quality and presentation, service, ambience, and the overall experience are first class.
• Theme Restaurants


  Combine sophistication and specialty.
• Restaurant Management Hierarchy


  • Restaurant Manager
  • Headwaiter (Maitre'd)
  • Executive Chef (Chef de Cuisine)
  • Sous Chef
  • Line Cooks (Station Chef)
  • Waiters
  • Busboys
• Restaurant Manager


  Responsible for promotion and marketing, supervising, recruiting and training the staff, and budgeting. Also oversees kitchen stocks and supplies.
• Headwaiter (Maitre'd)


  Works directly under the restaurant manager and is centered on providing guests with quality service.
• Executive Chef (Chef de Cuisine)


  Typically the head of the restaurant kitchen hierarchy. Manages and supervises the rest of the kitchen staff. Also works with suppliers and tries to develop strategies to reduce or manage kitchen costs.
• Sous Chef


  Works directly under the executive chef and does more of the actual cooking and supervises the rest of the staff more directly.
• Line Cooks (Station Chef)


  • Pastry Chef (Patissier)
  • Saucier (responsible in preparing sauces)
  • Fish Cook (Poissonier)
  • Vegetable Cook (Entremetier)
  • Meat Cook (Rotisseur)
  • Pantry Chef (Gard Manger)
  • Line Cook (Commis)
• Waiters


  In charge of retrieving the finished food from the kitchen and distributing it to the people who ordered it. Sometimes, the wait staff will clean the tables after people leave.
• Busboys


  Specifically clear the tables instead of the waiters in some larger restaurants.
• AAA Diamond Ratings for Restaurants


  • Five Diamond
  • Four Diamond
  • Three Diamond
  • Two Diamond
  • One Diamond
• Five Diamond Restaurant


  Provides leading-edge cuisine of the finest ingredients, uniquely prepared by an acclaimed chef, served by expert service staff led by a maître d' in extraordinary surroundings.
• Four Diamond Restaurant


  Provides distinctive fine dining, creatively prepared, skillfully served, often by a wine steward, amid upscale ambience.
• Three Diamond Restaurant


  Provides trendy cuisine, skillfully prepared and served, with expanded beverage options, in an enhanced setting.
• Two Diamond Restaurant


  Provides familiar food, often cooked to order, served in casual surroundings.
• One Diamond Restaurant


  Provides simple, economical food, often quick-serve, in a functional environment.
• DOT Standard Requirements for Restaurants


  • Location
  • Parking
  • Reception
  • Dining Room
  • Service and Staff
  • Bar
  • Comfort Rooms
  • Kitchen
  • Lighting
  • Airconditioning/Ventilation
  • Maintenance
  • Fire-fighting Facilities
• Location Requirements


  The locality and environs including approaches shall be with proper ingress and egress. The façade and architectural features of the building shall be appropriately designed.
• Parking Requirements


  There shall be an adequate, secured parking space provided free to customers.
• Reception Requirements


  A receptionist shall be available to usher in guests. A waiting lounge with a telephone shall also be provided.
• Dining Room Requirements


  • Furnishing (The dining room shall be adequate in size, with sufficient and well-maintained furniture. Flooring materials shall be kept clean at all the times)
  • Atmosphere (The restaurant shall have a pleasant atmosphere)
  • Cuisine (There shall be cuisine of good quality and presentation available during normal meal hours and served with distinction. Raw food used shall meet minimum government and international standards)
  • Menu Book/Card (There shall be a menu book or card which shall be presentable, clean and easy to read with the menu items listed in logical sequence. All items shall be made available at all times on a best-effort basis)
  • Linen (All tables shall have clean table cloth and cloth napkins of good quality. They should not be faded, nor with frayed edges and stains and should be changed after every service)
  • Crockery (No piece of crockery, cutlery and tableware in use shall be chipped, cracked or grazed. The silverware shall be kept polished and clean at all times)