Polytechnic College of Davao del Sur, Inc.

McArthur Highway, Brgy. Kiagot Digos City

Food and Beverage Services NCII

Core Competencies:

 Prepare the Dining Room/Restaurant Area for Service

 Welcome Guests and take food and beverage orders
 Promote food and beverages products
 Provide food and beverage services to guest
 Provide room service
 Receive and handle guests concerns

Developed by: Moises, Jr. D. Baula, [Link].

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Table of Contents Page

Food and Beverage Service

Types of Service ………..…………………………………….……. 3

Food Sequence…………………..………………………………..… 4

Types of Menu…………………..………………………………..… 4

Classes of Menu…………………..………………………………… 4

Menu Functions…………………..……………………….……...… 4

Prepare Dining Room/Restaurant Area for service

Silverware and Utensils …………………..……………………..… 5-6

Glasses……………………………………………………….…..…. 7

Chinaware……………………………………………………….….. 7-8

Table Napkin Folding …………………………………………… 9-10

Table Setting …………………………………………………. 10-11

Welcome Guest and take food and beverage orders

Food Service Sequence …………………………………….…..… 12

Provide Room Service ………………………………………….….. 13

Telephone Call/Room Service Order Taker ……………………… 13

Room Service/ Room Servicer Sequence ……………………... 13

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 Food and Beverage Service

A restaurant is a food outlet that serves food and beverages to walk-in customers or
patrons who have made prior booking as differentiated from those being served in take- out
counters or vending machines.

The type of service procedures among restaurants varies depending on the

restaurants’ classification, the type of food and services, the volume of orders and the
composition of their prospective customers.

Dine-I restaurants come in various types like:

 Coffee Shop- a casual dining outlet that caters to people “on the go” such that most
items served are short orders. Meals in a coffee shop are usually easier and faster to
prepare and service is accomplished in shorter time.
 Fine Dining- restaurant are usually design for the elite market and they serve special
dishes of superior quality, often the elegance of wine service. It often times involves
tableside preparation and “gueridon” service.
 Buffet Restaurant- a “help-Yourself-Concept” adapted by some restaurateur
 Fast Food Restaurant- A fast food restaurant, also known as a quick service
restaurant (QSR) within the industry, is a specific type of restaurant that serves fast
food cuisine and has minimal table service. The food served in fast food restaurants is
typically part of a "meat-sweet diet", offered from a limited menu, cooked in bulk in
advance and kept hot, finished and packaged to order, and usually available for take
away, though seating may be provided.

Types of Services

 Banquet (Bucket) Service - usually serves a purpose such as a charitable

gathering, a ceremony, or a celebration and is seated at round tables with
around 8-10 people per table.

 Family Service – foods are prepared in the kitchen and served in platter
in the table and started by the head of the family.

 English Service – it is typical a private dinner with fine dining set up and
served with wine.

 Lauriat Service – a plate with rice, meat, vegetable and dessert or it is a

big plate with complete meal.

 Apartment/ Blue Plate Service – similar with family service the

difference is the location, it is located at the apartment.
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Food Sequence

1. Appetizer
2. Soup
3. Salad
4. Main Course
5. Dessert
6. Beverages

Types of Menu
 A la Carte – In restaurants, à la carte is the practice of ordering
individual dishes from a menu in a restaurant, as opposed to table d'hôte,
where a set menu is offered. It is an early 19th century loan from French
meaning "according to the menu".
 Table d’Hote – In restaurant terminology a table d'hôte menu is a menu
where multi-course meals with only a few choices are charged at a fixed
total price. Such a menu may be called prix fixe. The terms set meal and
set menu are also used. The cutlery on the table may also already be set
for all of the courses.
Classes of Menu
 Special Party – e.g. wedding, baptismal
 Cycle – preparation of food is combination of lunch and dinner
Menu Functions

 Breakfast
 Morning/AM Snack
 Brunch (breakfast lunch)
 Lunch
 Afternoon/PM Snack (2-3pm)\
 Merienda Cena (5PM)
 Dinner
 Midnight Snack

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Prepare Dining Room/ Restaurant Area for Service
In Preparing Dining room for service, you must identify and familiarize the different
utensils and chinaware that are use for the service.

Silverware/Utensils

Teaspoon/ Dessert spoon

Soup Spoon
Dinner Spoon

Demitasse

Bread Knife Salad Knife

Dinner Knife
Steak Knife Fish Knife

Butter Spreader

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Salad Fork Escargot
Fish Fork

Cocktail Fork
Dinner Fork Dessert Fork

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Glasses

Zombie Glass Highball glass

Collins Glass

Champagne Flute
Red Wine glass White Wine glass

Water Goblet Ice Tea Glass

Chinaware/Plates

Salad Plate (8-9inches)

Dinner Plate (10-12) Show Plate (14-16inches)

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Bread Plate(4-6inches) Saucer Soup plate

Bouillon Cup
Soup bowl Fish Plate

Tea pot Tea cup

Coffee Pot

Coffee cup

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 Table Napkin Folding

Napkin folding is a type of decorative folding done with a napkin. It can be done as
art or as a hobby. Napkin folding is most commonly encountered as a table decoration in
fancy restaurants. Typically, and for best results, a clean, pressed, and starched square cloth
(linen or cotton) napkin is used.

Lotus Spoon and fork Holder Bishop’s Hat Fold

Cardinal’s Hat
Double Candle Fold Fan With Stand

Single Candle Fold Candle with Fan Fan

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 Birds of Paradise Sailboat Pyramid

Table setting
Table setting is an art of putting all the silverwares and chinaware into a dining table
depends on its origin, style, and the type of food that is served, especially in the fine dining
restaurants, and it is also a set-up of the specific table appointments depending on the service
required.

This set up known as plate in service and usually used in Breakfast Service. The
server/waiter will serve everything in the right including the menu.

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French service is also known as guerdon service, which the final presentation of the food is
done in front of the guest. The food attendant will serve foods at the right side, and bass out
on the left side.

Russian service is also known as silver service; this service is an elegant type of set-up
because of its silverware and the way of serving the food using silver platter and silver
service. The fork and the spoon are combined to make it a food tong for serving foods. The
server must serve food always at the left and bass out at the right in a counter clockwise
rotation. In serving the food; the food server will carry the order using a big tray together
with the plate that is separated to the food that is placed on a silver platter. The waiter will
place the Tray stand and put the tray above it, and that’s the time the waiter will place the
Plate of the guest on the table (Left side of the guest) and to be followed by food from the
silver platter that is serve using Silver service/tong and placing it to the guest’s plate.

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 Welcome guests and take food and beverage orders

Phraseologies:
Thank you/ thank you for waiting.
Here’s your order Ma’am/ Sir
I’m sorry/how can I help you with?
May I repeat your order
May put the napkin
Thank you for coming
Come back again
Thank you for choosing

Greetings:

“Good Morning Ma’am/Sir, Welcome to Hillcrest Restaurant, I’m John, Do you have
any reservation?”

Food service sequence:

 Welcoming the guest

 Ask the guest about any reservation
 If the guest don’t have a reservation, ask if table for two/one, smoking or non-
smoking area.
 Sitting the guest
 Serve water to the guest
 Putting the napkin on his/her lap.
 Presenting the menu
 Taking of orders
 Suggestive selling
 Repeating the orders
 Informing the guest about the allotted time of preparing the food.
 Remove the unnecessary utensils and chinaware.
 Serving the food from appetizer, soup, salad, main course, desert and drinks; name
each dish that you serve to the gust.
 If the guest ordered Beverage; serve the beverage together with the main course but in
a separate tray. But when the guest ordered Wine, the server should present the wine
by introducing the wine.
 Bass out; ask the guest about the food, and offer coffee (optional)
 Presenting the bill (with the bill tray)
 Bidding goodbye.

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 Provide Room Service

Telephone Call

Greetings:

“Good Morning Restaurant/Room service, this is John, how may I help you?”

Telephone call sequence:

 Greetings
 Ask the name of the guest
 Room number
 Taking of orders
 Repeat the order of the guest
 Suggestive selling
 Ask the mode of payment (room charge/cash)
 Ask the guest about the time to deliver the food
 Inform the guest about the time of preparing the food.
 Bidding goodbye.

Room Service:

Greetings:
“Good Morning Ma’am/Sir, I’ am John your room server for today”

 Knock the door three times and say “room service”

 Greetings
 Ask the guest if you can go inside
 Ask the guest where he preferred to put his food
 Set up the food
 Inform the guest about the food that he ordered
 Offer service to the guest (open the curtains, serve coffee if necessary)
 Present the receipt to the guest and let him/her sign.
 Bidding goodbye and inform the guest to call for bass out.

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