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    Food Service Operations

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    Charlene Marri Bajuyo
    The document discusses food service operations including restaurants, fast food outlets, and foodservice in institutions. It outlines the responsibilities of food and beverage departments and various service personnel such as managers, captains, hostesses, waiters, and busboys. It also describes the flow of preparations for service including mise-en-place, mise-en-scene, and standard procedures for table layout and set-up.

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    Food Service Operations

    Uploaded by

    Charlene Marri Bajuyo
    73 views18 pages
    The document discusses food service operations including restaurants, fast food outlets, and foodservice in institutions. It outlines the responsibilities of food and beverage departments and various service personnel such as managers, captains, hostesses, waiters, and busboys. It also describes the flow of preparations for service including mise-en-place, mise-en-scene, and standard procedures for table layout and set-up.

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    The document discusses food service operations including restaurants, fast food outlets, and foodservice in institutions. It outlines the responsibilities of food and beverage departments and various service personnel such as managers, captains, hostesses, waiters, and busboys. It also describes the flow of preparations for service including mise-en-place, mise-en-scene, and standard procedures for table layout and set-up.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    73 views18 pages

    Food Service Operations

    Uploaded by

    Charlene Marri Bajuyo
    The document discusses food service operations including restaurants, fast food outlets, and foodservice in institutions. It outlines the responsibilities of food and beverage departments and various service personnel such as managers, captains, hostesses, waiters, and busboys. It also describes the flow of preparations for service including mise-en-place, mise-en-scene, and standard procedures for table layout and set-up.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 18

    FOOD SERVICE

    OPERATIONS
    FOOD SERVICE OPERATIONS

    ➢ It means all establishments where food is regularly served


    outside the home. Such an establishment includes restaurants
    and fast-food outlets.
    Foodservice that is operated in school, colleges, universities
    and hospitals, nursing homes, and other health care settings are
    also included.
    FOOD AND BEVERAGE DEPARTMENT

    ➢ is responsible for maintaining a high quality of food and


    service, food costing, managing restaurants, bars, etc.
    Job Duties of Service
    Personnel
    Food and Beverage Manager

     Sometimes responsible for setting up food and beverage


    policies.
     Responsible for implementing the establishment policies.
    Restaurant Manager

     Ensures that the service team provides detailed attention


    to the guests and delivers quality standards to meet the
    target revenue goals.
    Senior Captain (Restaurant Supervisor)

     Also called “maître d'hôtel”.


     Oversees all restaurant captains’ work and the service
    standards practices.
    Captain (Headwaiter)

     Also known as “chef de rang”


     Responsible for a station or set of tables. Each station has
    a sideboard, also called “dummy waiter”, equipped
    crockery supplies, tableware, glassware, linens, etc.
    Hostess (Receptionist)

     Handles table reservations, receives guests at the front


    door, ensures that there is a balanced guests distribution
    for each station, seats guests, presents menu, etc.
    Wine Butler (Sommelier)

     Specializesin wines and spirits and provides


    beverage service at the table side from a wine
    trolley.
    Waiter/Server

     Also called “commis de rang”.


     Provides essential service to the guest.
     Must exhibit excellent customer service skills and deliver
    high food and beverage service standards.
    Busboy (Assistant Waiter)

     Clear the tables and replenish the supplies on the


    sideboard.
    Flow of Preparations for
    Service
    Flow of Service

     Checking staff attendance and distribution of side duties


     Checking completeness and conditioned of stocks in the service station.
     Making requisitions to replenish stocks.
     Gathering equipment and supplies for set-up and service.
     Mise-en-place, wiping/polishing cutleries, glasses, china ware, folding napkins, filling up
    condiments, etc.
     Stocking the service station with par stock of supplies.
     Setting up tables and chairs.
    Mise-en-Place

     The word “mise-en-place” is French term that means


    ``everything in place”. In kitchen and food and beverage
    operations, it represents the basic preparations before the
    set-up and the service of food and drinks.
    Mise-en-Scene

     isa French term that means "to prepare the


    environment" of the restaurant to make it pleasant, clean,
    safe and hygienic for the guests.
    Table Layout and Set-Up

     The standard set up of a restaurant varies depending on


    the type of service and the requirements of Fine dining
    usually requires pre-set up tables before service begins.
    This may be practical for casual dining or cafeterias. Pre-
    ordered menus will require a complete table set-up before
    the arrival of the guests.
    Standard of Table Set-Up

     Completeness
     Cleanliness and Condition of Equipment
     Balance and Uniformity
     Order
     Eye-Appeal
     Timeliness

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